TUWOY EMPANADA

(A Product Innovation)

Submitted in Partial Fulfillment of the Requirements in Practical Research I & 2

Amaro, Jayson R.

Berunio, Ira Mae T.

Breis, Zeny O.

Dianela, Roxeneth D,

Salvo, John Laurence O.

 CHAPTER I

THE PROBLEM

Background of the Study

Statement of the Problem

This study focused on product innovation of empanada using towoy as fillings, specifically it
sought to look in the following problems.

1. What other products can be developed with towoy?

2. What is the level of acceptability of towoy emapanada in terms of appearance, aroma,
taste and texture?
3. To what extent is the marketability of the product?

Assumption

This study was based on the following assumptions.

1. Empanada can be made with towoy.

2. Towoy Empanada is acceptable.
3. Towoy Empanada is marketable.

Significance of the Study

The result of this study is significant in contributing additional information. This can add
to existing literature regarding product development/innovations to serve the following
individuals and organizations.

Food-Related-Students. This study will be an effective tool and reference in developing,

improving and innovating products that will eventually enhance their cooking strategies and
skills.

Faculty Members. This research work will serve as an inspiration for the instructors to
encourage and motivate learners in developing products from locally abundant resources.

Community. This study will benefit the community by providing them with
opportunities to develop and improve food products using towoy as ingredient into delicious,
attractive and nutritious products from the available resources in their areas.

Future Researchers.T his reserch can motivate and encourage others to undertake
similar studies by considering other variables. The updated data can serve as their baseline or
reference for further research related to this. Furthermore, this can lead them to discover new
knowledge and widen their horizon.

Scope and Delimitation

 This study focused on product innovation of empanada filled with towoy, its level of
acceptability and the extent of its marketability as food product.

A total of 50 respondents from Caramoan will come from 20 food-related students, 5

food instructors, 15 faculty member of Bikal Fisheries School, 4 teachers of Bonifacio D.
Borebor Sr. High School, I nutritionist and 5 respondents from Pasalubomg centers located in
Tawog, Caramoan, Camarines Sur.This study was conducted on the school year 2018-
2019.Random sampling was used.

Researchers-made survey questionnaire and checklist was used as instrumens to collect

and interpret the views of a group of people from target respondents of this study.

Locale of the Study

This study was conducted in the Municipality of Caramoan, Province of Camarines Sur,
Region V, Republic of the Philippines.

Caramoan is a peninsula that is abundant in towoy that can be used to produce new
products.It is rugged place of land extending into the water of the Maqueda Channel on the north
and east of Lagonoy Gulf on the south where towoy strive.

Definition of Terms
 CHAPTER II

REVIEW OF RELATED LITERARURE AND STUDIES

Related Literature

Related Studies
 CHAPTER III

RESEARCH METHODOLOGY

This chapter discussed the methodology that was used during the conduct of the study. It
presented the research method, respondents of the study, data gathering instruments, data
gathering procedure and statistical tools.

Research Design

The descriptive and experimental methods of research were used in this study.
Descriptive type of research is a fact-finding study with adequate and accurate interpretation of
the findings. It describes what is. It describes with emphasis what actually exist. Experimental
research on the other hand, is a scientific approach in which the researcher manipulates one or
more variables. Since the present study is concern with the product innovation of empanada
filled with tuwoy, the two methods of research aforementioned above are the appropriate
methods to use.

Respondents

The target respondents of this study will come from 20 food-related students, 5
instructors, 15 faculty members of Bikal Fisheries School, 4 teachers of Bonifacio D. Borebor Sr.
High School, 1 nutritionist, and 5 respondents from Pasasalubong Centers located in Tawog,
Caramoan, Camarines Sur. These respondents are selected through purposive sampling.

Data Gathering Instruments

A researchers-made survey questionnaire, checklist, interviews, and observations will

serve as research instruments to elicit information which are necessary in this study.

Data Gathering Procedure

Before doing the experimentation, all the needed materials, tools, and ingredients will be
gathered. In this case, planning is done. It is important to follow the steps and procedures during
the processing. Accuracy will be observed.
 A researcher will prepare a letter request. This letter will be given to the respective
respondents which will allow them to conduct the survey. Survey questionnaires will be
distributed to the target respondents for them to fill up. Observation is done at this point. For
validation purposes, the respondents will be interviewed by the researcher o find out their
assessment of the questionnaire.

As research tools, survey questionnaires will be distributed, and interviews and

observation will be conducted to validate the date at the same time with the target respondents of
this study.

Through the questionnaire checklists, researchers are able to know all the necessary
details and additional information. Also, the conduct of interviews and observation with the
respondents enables gathering data that are needed in achieving the main goal of the research.

The data collected will be classifies, tallied, and tabulated to determine the extent of the
study.

Statistical Tools

This study will be using mean and percentage technique as statistical tools. Data ate
classified, tallied, and tabulated. Verbal interpretation will be given in order to determine the
acceptability/marketability of tuwoy empanada.

Below are the equation to be used to, for further analysis.

𝑓𝑥
Equation: 𝑥̇ = ∑
𝑛
Where: 𝑥̇ = 𝑀𝑒𝑎𝑛

∑ = 𝑆𝑢𝑚𝑚𝑎𝑡𝑖𝑜𝑛

𝑥 = 𝑅𝑒𝑠𝑝𝑜𝑛𝑑𝑒𝑛𝑡𝑠

𝑛 = 𝑇𝑜𝑡𝑎𝑙 𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑟𝑒𝑠𝑝𝑜𝑛𝑑𝑒𝑛𝑡𝑠

The percentage formula will be used to compute the percentage of the distribution of the
respondentd. The percentage is the result from the division of frequency over the total of the
respondents multiply by 100% (frequency/ number of respondents × 100%).
𝑛
Formula: 𝑃 =
𝑁

Where: 𝑃 = 𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒

𝑛 = 𝑁𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑆𝑎𝑚𝑝𝑙𝑒
 𝑁 = 𝑇𝑜𝑡𝑎𝑙 𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑟𝑒𝑠𝑝𝑜𝑛𝑑𝑒𝑛𝑡𝑠

Gap Bridged by the Study

Empanadas are a very versatile dish. These delicious bundles can be prepared with so
many different types of fillings, from traditional savory fillings to mouthwatering sweet fillings.

The researchers will introduce and innovate empanada that is filled with tuwoy. This
study aims to determine the level of acceptability of the new product. All studies have been made
for the researchers to fond on trying and developing. The present study incorporate the health
benefits of tuwoy empanada.

Con