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CHAPTER II

Research Design

According to Bhat (2015) research design is defined as a framework of methods and

techniques chosen by a researcher to combine various components of research in a reasonably

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

written form and must be simple and clearly stated.

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

Acceptability of Banana Flavored in Making Ice Cream.

This study also utilized the comparative research design. According to Richardson

(2018) comparative research essentially compares two groups in an attempt to draw a

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.

In addition, quantitative research approach was used in this study. According to

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

of banana flavored in making ice cream.

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-

2020 for the first semester.

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.

To generate the sample the Slovin’s Formula was used:

N
𝑛 = (1+N𝑒 2 )

Where:

n= the sample population N=the population

1= constant e= level of significance @ 0.05

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

as income or educational attainment.

The table below illustrates the distribution of the respondents.


Table 1. Distribution of Respondents

Grade Level and Strand Population(N) n

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

TOTAL 1028 400

Lastly, simple random sampling was used to select the needed samples from each section.

According to (Hayes,2019),simple random sampling is a subset of a statistical population in

which each member of the subset has an equal probability of being chosen. A simple random,

sample is meant to be an unbiased representation of a group.

Instrumentation and Data Collection

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 school year 2018-2019.

The main data-gathering tool that was used in this study is a researcher-made

questionnaire composed of items subdivided as follows: Odor,Taste,Overall Appearance

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

banana as a flavor in making ice cream.


Validation Form For Questionnaire

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

Points Statistical Range Descriptive Equivalent Rating


5 4.21-5.00 Very High Validity(VHV)
4 3.41-4.20 High Validity(HV)
3 2.61-3.40 Moderate Validity(MV)
2 1.81-2.60 Poor Validity(PV)
1 1.00-1.80 Very Poor Validity(VPV)

Criteria 1 2 3 4 5

1. The items are valid representatives of the scope

of the study..

2. The items cover all the variables under study.

3. The items are clear and do not warrant

misconceptions.

4. The items are written based on the respondents

understanding.

5. The items lead to an acceptable answer.

6.The items are free from any errors.

7.Generally, the questionnaire measures what it

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

PART II: SENSORY ACCEPTABILITY CHECKLIST


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

box in the appropriate column using the scale below.

Point Equivalent Description Descriptors/Indicators


Value
5 Very High Acceptability This indicates that the acceptability of the ice cream
consistently exceed the student expectation.
4 High Acceptability This indicates that the acceptability of the ice cream
satisfactorily and consistently meet the student
expectation.
3 Moderately Acceptability This indicates that the acceptability of the ice cream
moderately meet the student expectation.
2 Low Acceptability This indicates that the acceptability of the ice cream
did not meet the student expectation.
1 Very Low Acceptability This indicates that the acceptability of the ice cream
are may below the acceptable standard of the student
expectation.
“SENSORY ACCEPTABILITY OF BANANA AS A FLAVOR IN MAKING ICE CREAM”

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

box in the appropriate column using the scale below.

Point Equivalent Description Descriptors/Indicators


Value
5 Very High Acceptability This indicates that the acceptability of the ice cream
consistently exceed the student expectation.
4 High Acceptability This indicates that the acceptability of the ice cream
satisfactorily and consistently meet the student
expectation.
3 Moderately Acceptability This indicates that the acceptability of the ice cream
moderately meet the student expectation.
2 Low Acceptability This indicates that the acceptability of the ice cream
did not meet the student expectation.
1 Very Low Acceptability This indicates that the acceptability of the ice cream
are may below the acceptable standard of the student
expectation.

Quality Attributes of Banana fruit as a 5 4 3 2 1


flavor in making ice cream Very High Moderate Low Very
High Low
1.Texture

a.The ice cream is icy on its texture.

b.The smoothness of the ice cream is very

visible.

c.You can see the fluffiness of the ice

cream.

d.The ice creamis very creamy when it

comes to texture.

2.Odor

a.You can smell the cream of the ice

cream.
b.You can smell the milk-aroma of it.

c.You can smell the cake like odor of the

ice cream

d.The sweetness of the ice cream is also

dominant when you smell it.

3.Overall appearance

a.The appearance of the ice cream is very

delightful.

b.It looks cool even if not being stack in

the refrigerator.

c.The deliciousness of the ice cream is

very visible.

d.You will be attracted to its appetizing

look.

Quality Attributes of powdered banana as a 5 4 3 2 1


flavor in making ice cream Very High Moderate Low Very
High Low
1.Texture

a.The ice cream is icy on its texture.

b.The smoothness of the ice cream is very

visible.

c.You can see the fluffiness of the ice

cream.

d.The ice creamis very creamy when it

comes to texture.
2.Odor

a.You can smell the cream of the ice

cream.

b.You can smell the milk-aroma of it.

c.You can smell the cake like odor of the

ice cream

d.The sweetness of the ice cream is also

dominant when you smell it.

3.Overall appearance

a.The appearance of the ice cream is very

delightful.

b.It looks cool even if not being stack in

the refrigerator.

c.The deliciousness of the ice cream is

very visible.

d.You will be attracted to its appetizing

look.

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