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ACCEPTABILITY ON THE PREPARATION OF SIOMAI FLAVORED WITH

FRESHWATER SHRIMPS

________________________________________

An Undergraduate Thesis Proposal


Presented to the Faculty of the
Natural Science Department
College of Arts and Science
CATANDANES STATE UNIVERSITY
Virac 4800, Catanduanes, Philippines

______________________________

In Partial Fulfillment
Of the Requirements for the Degree
BACHELOR OF SCIENCE IN BIOLOGY

SHEENA T. TODOC

March 2017
ABSTRACT

TODOC, SHEENA T.ACCEPTABILITY ON THE PREPARATION OF SIOMAI


FLAVORED WITH SHRIMPS (Unpublished Undergraduate Thesis, Catanduanes
State University).

The purpose of this study is to know the Acceptability on the preparation of Siomai

Flavored with Fresh Water Shrimps. Specifically, it sought to answer the following questions: 1.)

What are the differences practices or approaches following standard procedures on biosafety

measures in food preparation? 2.) What are the quality attributes prepared with varying

proportions of shrimps added in the formulation? 3.) What is the acceptability of siomai in terms

of: A.) flavor B.) Color C.) Texture 4.) Are there differences in the acceptability of the products

in terms of color, odor and flavor among the different proportions of shrimps in siomai?

The descriptive methods of research was employed in this study utilizing the questionnaire

as the data-gathering tool. Frequency count, weighted mean, ANOVA were the statistical tools

used in the treatment of data.

The following were the findings arrived at after the data had been tabulated analysed and

interpreted: (1)The external attributes of siomai with no extracts obtained a numerical rating of 5

or a qualitative rating of desirable. The 25 percent shrimps flavored siomai had weighted mean

of 4.9 and qualitative rating of 5 while the 50 percent shrimps flavored siomai had a weighted

mean of 4.95 or 5. The internal attributes of pure siomai of pure siomai 25% shrimps had a

weighted mean of 4.80 or a numerical rating of 5 while the 50 percent shrimps flavored siomai

obtained a weighted mean of 5.22 or a numerical rating of 5. (2) There are significant differences
in the external and internal characteristics of siomai among the different concentrations of shrimps

used.

Based from the findings of the study the following conclusion were drawn. 1.) The

acceptability of siomai flavored with varying proportions freshwater shrimps in terms of: External

characteristics is desirable (5) and in terms of internal characteristics, the acceptability is 5

(desirable). 2.) The external and internal characteristics of siomai flavored with varying

proportions of freshwater shrimps differ.

Based from the conclusions drawn, the research offer the following: 1.) The external

attributes of the products should be improved such as color, appearance, size and shape. Material

handling and cooking techniques are factors to be noted in the preparation. 2.) An in-depth study

on the biosafety perspectives in the preparation of siomai using shrimps as flavoring must be

conducted to assess the quality attributes and make acceptability higher.


Catanduanes State University
College of Arts and Sciences
NATURAL SCIENCE DEPARTMENT
Virac 4800, Catanduanes, Philippines

ACCEPTANCE OF RESEARCH SUPERVISION

The undersigned hereby accepts the Research Supervision in the Undergraduate Thesis 2
of TODOC, SHEENA T. and commits to extend the necessary encouragement and
direction in the successful completion of his thesis entitle ACCEPTABILITY ON THE
PREPARATION OF SIOMAI FLAVORED WITH FRESHWATER SHRIMPS.

Done this ____ day of __________, 2017 at the Catanduanes State University,

Virac, Catanduanes, Philippines.

MEDA B. MERCADO, ED.D.


Research Co-Adviser

MRS. ESTRELLA T. TRIBIANA


Research Adviser

Noted:

TERESITA J. AVILA, Ed.D.


Chairman, Natural Science Department

NOEL B. DE LEON, Ed.D.


Dean, College of Arts and Sciences
Catanduanes State University
College of Arts and Sciences
NATURAL SCIENCE DEPARTMENT
Virac 4800, Catanduanes, Philippine
ACCEPTANCE OF LANGUAGE SUPERVISION

The undersigned hereby accepts the Research Supervision in the Undergraduate Thesis of
TODOC, SHEENA T. and commits to extend the necessary encouragement and direction
in the successful completion of his thesis entitled BIOSAFETY PERSPECTIVES ON THE
PREPARATION OF SIOMAI FLAVORED WITH FRESHWATER SRIMPS.

Done this ____ day of __________, 2017 at the Catanduanes State University,

Virac, Catanduanes, Philippines.

DR. JIMMY T. MASAGCA


Language Supervisor

Noted:

TERESITA J. AVILA, Ed.D.


Chairman, Natural Science Department

NOEL B.DE LEON, Ed.D.


Dean, College of Arts and Sciences
Catanduanes State University
College of Arts and Sciences
NATURAL SCIENCE DEPARTMENT
Virac 4800, Catanduanes, Philippines

APPROVAL SHEET

The Undergraduate Thesis attached, entitled ACCEPTABILITY ON THE


PREPARATION OF SIOMAI FLAVORED WITH FRESHWATER SHRIMPS prepared and
submitted by SHEENA T. TODOC, in partial fulfillment of the requirements for the degree
of Bachelor of Science in Biology is hereby accepted.

Done this_day of______,2017 at the Catanduanes State University, Virac, Catanduanes,


Philippines.

MRS. ESTRELLA T. TRIBIANA


Research Co-Adviser

MEDA MERCADO, Ed, D


Research Adviser

Accepted in partial fulfillment of the requirements for the degree of the Bachelor of
Science in Biology.

TERESITA J. AVILA, Ed.D.


Chairman, Natural Science Department

NOEL B.DE LEON, Ed.D.


Dean, College of Arts and Sciences
ACKNOWLEDGEMENT

I would like to extend my sincere acknowledgement to our god almighty who shower his

immeasurable blessing and give me strength and determination to fulfill this compilation.

Grateful acknowledgement is due to those people for their assistance to make this

compilation worthwhile to my readers,

To Dr. Jimmy T. Masagca for giving us instruction and opportunity to make this research

paper.

To Dr. Meda B. Mercado for her valuable support and supervision for the improvement

of this work, her unselfish help and patience which readily encouraged the researcher to finish

this work.

To Dr. Estrella T. Tribiana who encourage share knowledge.

To my loving and supportive family who support me in the way they can, whether its

financially

And emotionally, thank you for all the encouragement and inspiration.

To my friends, classmates, for their moral support.

Deep appreciation to them all that this compilation was made possible.

Shen
DEDICATION

This compilation is whole heartedly dedicated to my loving and supportive parents-my

Mama and Papa for their guidance and support.

To friends namely Avegail, Diane, Grace, Joy, Era, Rose, Anna mae, Aileen, Ruby, Lorj,

Abby, Roan, Carla, thank you for the encouragement and inspiration to finish this compilation.

And mostly to our god the almighty who give us power, knowledge, strength, and

guidance for this compilation. My heartfelt thanks and deep gratitude

Shen
TABLE OF CONTENTS
Page

TITLE ............................. i
ACCEPTANCE OF RESEARCH SUPERVISION.................................................................... ii

ACCEPTANCE OF STATISTICAL ADVISORSHIP . iii

ACCEPTANCE OF LANGUAGE SUPERVISION .. iv

APPROVAL SHEET .. v

ACKNOWLEDGEMENT ... vi

DEDICATION .... vii

ABSTRACT...viii

TABLE OF CONTENTS ix

LISTS OF TABLES x

1.0 INTRODUCTION
1.1 Background of the Study................................................................1
1.2 Objective of the Study.................................................................2
1.3 Scope and Delimitation .................................................................3
1.4 Importance of the Study................................................................3
1.5 Definition of Terms........................................................................4

2.0 RELATED LITERATURE AND STUDIES


2.1 Related Literature..........................................................................5
2.2 Related Studies..............................................................................8
2.3 Conceptual framework..10
3.0 METHODOLOGY
3.1 Research Design...................................................................12
3.2 Data Collection Method........................................................12
3.3 Procedure....14
3.5 Statistical Treatment of Data....14

4.0 PRESENTATION ANALYSIS AND INTERPRETATION OF DATA ON


BIOSAFETY PERSPECTIVE OF THE PRESENTATION OF SIOMAI
4.1.Acceptability of Siomai (none concentration) of shrimps...15
4.2. Acceptability of Siomai with 25% shrimp meat (Product B).16
4.3. Acceptability of 50% freshwater shrimp meat
as flavor in Siomai...16
4.4. Summary of result on test of differences in
external and internal characteristics among siomai
with varying proportions of shrimps meat.19

5.0 SUMMARY, RESULTS, CONCLUSION


AND RECOMMENDATIONS

5.1 Result.................................21
5.2 Conclusion..............................................................................22
5.3 Recommendations.................22
6.0 CITED REFERENCES................................23

7.0 APPENDICES........................24

8.0 CURRICULUM VITAE...............25