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Research Design
logical manner so that the research problem is efficiently handled. It is similar to broad plan or
model that states how the entire research project would conduct. It is desirable that it must be in
This study utilized the descriptive research design. According to Bhat (2015) descriptive
research is define as a research method that describes the characteristics of the population or
phenomenon that is being studied. This methodology focuses more on “what” of the research
subject rather than the “why’ of the research subject. This allows the researcher to gather,
analyze, classify, and present data about the subject of the study. Hence, this research design
involves the recording, analysis, and description of data gathered in the surveys of the Sensory
This study also utilized the comparative research design. According to Richardson
conclusion about them. The researchers attempt to identify and analyze similarities and
differences between groups, and these studies are most often cross-national, comparing two
separate people groups. Hence, this research design can identify the similarities between the
banana fruit and powdered banana flavor as a flavor in making ice cream.
DeFranzo (2011) quantitative research is used to quantify the problem by way of generating
numerical data or data that can be transformed into usable statistics. Hence, two approach was
suited for this study since it used quantitative techniques to determine the sensory acceptability
Sources of data
Locale and Population of the study. The population of this study is composed of 1028 senior
high students of Candon National High School,Candon City Ilocos Sur for the school year 2019-
Slovin’s Formula (Romer Castillo),is quiet popularly use in my country for determining the
sample size for a survey research, especially in undergraduate thesis in education and social
sciences, maybe because it is easy to use and the computation is based almost solely on the
population size.
N
𝑛 = (1+N𝑒 2 )
Where:
Thus, the sample size is the final population which is called respondents.
Furthermore, to compute the sample size with each section, stratified sampling was used.
According to (Hayes,2019), stratified random sampling is a method of sampling that involves the
division of a population into smaller subgroups known as strata. In stratifies random sampling or
stratification, the strata are formed based on member’s shared attributes or characteristics such
Grade 11 ABM 1 51 20
Grade 11 ABM 2 54 21
Grade 11 ABM 3 53 21
Grade 11 HUMSS 1 51 20
Grade 11 HUMSS 2 50 19
Grade 11 HUMSS 3 50 19
Grade 11 HUMSS 4 49 19
Grade 11 HUMSS 5 50 19
Grade 11 STEM 1 38 15
Grade 11 STEM 2 43 17
Grade 11 STEM 3 39 15
Grade 11 ICT 34 14
Grade 11 IA 26 10
Grade 12 ABM 1 48 19
Grade 12 ABM 2 46 18
Grade 12 ABM 3 51 18
Grade 12 HUMSS 1 47 19
Grade 12 HUMSS 2 48 19
Grade 12 HUMSS 3 49 12
Grade 12 STEM 1 30 13
Grade 12 STEM 2 33 12
Grade 12 ICT 30 12
Grade 12 IA 58 23
Lastly, simple random sampling was used to select the needed samples from each section.
which each member of the subset has an equal probability of being chosen. A simple random,
To gather data from the students, the researcher presented a letter to the school
registrar requesting a copy of the list of students of senior high school for the first semester of
The main data-gathering tool that was used in this study is a researcher-made
The researchers used the questionnaire to collect data from the respondents. The
purpose of the questionnaire is to know the sensory acceptability of the senior high students of
Directions: The table below shows the points of validity of the questionnaire. Please feel free to
rate our questionnaire by checking the box in the appropriate column using the scale below.
Levels of Validity
Criteria 1 2 3 4 5
of the study..
misconceptions.
understanding.
intends to measure.
Appendix A
THE QUESTIONNAIRE
“SENSORY ACCEPTABILITY OF BANANA AS A FLAVOR IN MAKING ICE CREAM”
PART I: PROFILE OF THE STUDENTS
Directions: Please fill in the data needed by writing your answer in the space provided.
A. Name (Optional):___________________________________________________
B. Favorite Flavor of Ice Cream(Optional):________________________________
C. Gender(Identity): ( )Male ( )Female
the two processing methods. Please feel free to rate your sensory acceptability by checking the
Directions: Below are the indicators on quality attributes of acceptability banana ice cream from
the two processing methods. Please feel free to rate your sensory acceptability by checking the
visible.
cream.
comes to texture.
2.Odor
cream.
b.You can smell the milk-aroma of it.
ice cream
3.Overall appearance
delightful.
the refrigerator.
very visible.
look.
visible.
cream.
comes to texture.
2.Odor
cream.
ice cream
3.Overall appearance
delightful.
the refrigerator.
very visible.
look.