Product Innovation Fried Tunapling with Veggies of Senior High School Food

Technology in School Canteen of Mayamot National High School

S.Y 2019-2020

Prepared by:

Sinfuego, Maricel R.

Latres, Angeline B.

Bruce, Kyle Philiph D.

Reyes, Juan Carlos S.D

November 2019
 Chapter I

INTRODUCTION

This chapter presents the background of the study, statement of the problem, the

significance of the study, and its scope and delimitation.

Background of the study

Food technology involves all aspects of food science, including production,

processing and distribution. Professionals work to improve manufacturing methods

through preservation, storage and new product development. They work with food

scientists to enhance the nutritional value of food. Cooking or cookery is the art,

technology, science and craft of preparing food for consumption. Cooking techniques

and ingredients vary widely across the world, from grilling food over an open fire to

using electric stoves, to baking in various types of ovens, reflecting unique

environmental, economic, and cultural traditions and trends. Preparing food with heat or

fire is an activity unique to humans. It may have started around 2 million years ago,

though archaeological evidence for it reaches no more than 1 million years ago.

Cooking increases the digestibility of many foods which are inedible or poisonous when

raw. Cooking can prevent many foodborne illnesses that would otherwise occur if the

food is eaten raw. When heat is used in the preparation of food, it can kill or inactivate

harmful organisms, such as bacteria and viruses, as well as various parasites such as

tapeworms and Toxoplasma Gondi. Food poisoning and other illness from uncooked or

poorly prepared food may be caused by bacteria such as pathogenic strains of

Escherichia coli, Salmonella typhimurium and Campylobacter, viruses such as

noroviruses, and protozoa such as Entamoeba histolytica.

Nowadays, most of a children or student does not eat vegetables because of it

taste. Researchers come up on this study because some of the product in this world

have high quality and a new discoveries for the transforming idea, invention, etc. for

making innovation is essential to gaining a competitive advantage and creating value

and its outcomes can be both tangible and intangible. This product innovation make a

new outcome of this food that contains benefits.

Tuna a large and active predator fish of the mackerel family. Found in the warm

seas. It is extensively fished commercially and is popular as a game fish. Tuna is that is

fats can help decrease triglycerides in the blood, lower the risk of arrhythmia (irregular

heartbeats), and slow the build-up of plague in the arteries. Dumpling came from the

Chinese cuisines and a board classification for a dish that consist of pieces of dough

(made form a variety of starch sources) wrapped around a filling or of dough with no

filling. The dough can be based on bread. Flour or potatoes and may be filled with meat,

fish, cheese, vegetables, fruits or sweets. This product was have high quality diverse

and innovate food products when it comes to innovation, the food sector is less

changeable when compared to other sector, such as high technology.

Statement of the Problem

This study aimed to determine the Product Innovation Fried Tunapling with

Veggies of Senior High School Food Technology in school canteen of Mayamot

National High School S.Y. 2019-2020

Furthermore, the study sought to answer the following questions:

1. What is the evaluation of the two groups? The TVL group and expert group

2. Is there any significant difference on original recipe and innovation recipe mean

tastes of the two groups of respondents?

3. What are the comments and suggestions offered by the two groups of respondents to

further improve Product Innovation Fried Tunapling with Veggies of Senior High School

Food Technology in the School Canteen of Mayamot National High School

Significance of the Study

The purpose of this study is to determine the improvement of Product Innovation

Fried Tunapling with Veggies of Senior High School Food Technologyin School

Canteen of Mayamot National High School. This study would be beneficial to the

following people:

Students. It can help them to eat some vegetables that high in vitamins,

minerals and explore new things about Fried Tunapling with Veggies.

Researchers. It can give them the opportunity to approve the Product Innovation

Benchmarks Fried Tunapling with Veggies of Technical Vocational Livelihood in School

Canteen of Mayamot National High School.

Future Researchers. It can enlighten them to make more research about the

Poduct Innovation Benchmarks Fried Tunapling with Veggies.

Scope and Delimitations of the Study

The focus of this study is to developed and to determine the Product Innovation

Fried Tunapling with Veggies of Senior High School Food Technology in School

Canteen of Mayamot National High School

There are twenty (20) respondents from Senior High Grade 12 TVL 1 Food

Technology. Ten (10) of them are Educational teachers/experts, and twenty (20) Senior

High Grade 12 TVL 2 Food Technology who were officially enrolled in Food Technology

at the Mayamot National High School year 2019-2020.