CHAPTER 3
METHODS
Research Design
The study utilizes the quantitative research approach. Specifically, it uses a specific
type of research design known as the true experimental with the design of posttest only control
group design. Lisa Roundy defines true experiment supports or refutes a hypothesis using
statistical analysis. A true experiment is also thought to be the only experimental design that
can establish cause and effect relationships. This research is conducted with scientific approach
using two sets of variables. The first set acts as a constant, which you use to measure the
differences of the second set. The true experimental research design must contain a control
group, a variable that can be manipulated by the researcher, and the distribution must be
random. The researchers used the posttest-only Control Group Design. In this design, subjects
are randomly selected and assigned to the two groups (control and experimental), and only the
experimental group is treated. After close observation, both groups are post-tested, and a
conclusion is drawn from the difference between these groups. The goal of this specific study
is simply to determine whether the preserved okra mixture has the potential to preserve cooked
rice.
The researcher has control over the variables, treatment or intervention, and the
subjects. It uses a numerical method where it emphasizes objective measurements and the
statistical, mathematical, or numerical analysis of data collected through likert scale
questionnaires, and surveys, or by manipulating pre-existing statistical data using
computational techniques. The researchers believe that utilizing this specific research design
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is important as it allows them to test their idea in a controlled environment before taking it to
market. It also provides the best method to test their theory about its effectiveness.
Research Locale
Fig 1. Map detailing the location of Barangay Bitoon, Daanbantayan, Cebu
The okra that is used for this study is collected from Sitio Tagasa, Bitoon,
Daanbantayan, Cebu. Bitoon is a barangay in the municipality of Daanbantayan, in the
province of Cebu. Its population as determined by the 2015 Census was 4,753. This represented
5.63% of the total population of Daanbantayan. The municipality has a collaboration between
the Department of Agriculture (DA) and the Provincial Government of Cebu to implement a
crop diversification program called "Sugbusog: Himsog ang mga Sugbuanon" down to the
purok level of the community. The researchers chose to source the okra from Sitio Tagasa in
Barangay Bitoon because of its remote location and abundance of the plant in vast areas of
land. The purok leader of the sitio chose this crop because the site is also in full sun and has
healthy soil, allowing crops to thrive in areas with warm day and evening temperatures during
the summer. It is also important that the okra collected is not wilted and dry due to soil-borne
diseases because of cool weather, as this will interfere with the study's results.
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The study itself is conducted in the Biochemistry Laboratory of Daanbantayan National
High School, Poblacion, Daanbantayan, Cebu. The laboratory is located on the first floor of
the Senior High School building. The site itself, Daanbantayan National High School is a
DepED Managed Monograde Public Secondary School institution established in 1947. Its
school publication "The Northern Star" is well-known in the Cebu province because it has
competed at the national levels. The researchers chose to conduct the study in the Biochemistry
Laboratory of Daanbantayan National High School because of the efficacy of the laboratory
as well as the familiarity of the premises. The researchers believe this is integral to the success
of the study.
Credits: Jack Ponpon
Fig 2. Map detailing the location of Daanbantayan National High School
Research Organisms
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Research organisms are the subjects that are to be tested for the study to have data or
results. The research organisms need to be well collected and documented and cannot be
disregarded.
The test subject for this study is okra (Abelmoschus esculentus). The okra is collected
by the researchers in Sitio Tagasa, Bitoon, Daanbantayan, Cebu through purposive sampling.
The okra that will be collected will only pass the standards of the researchers if it satisfies three
specific criteria: length, general appearance, and color. The length of the okra needs to be 7 to
12 cm long. The general appearance of the plant must be free of hard and woody elements, as
well as presence of disease (i.e. pseudomonas syringae).
Picking okra is simple; simply cut open the larger pods with a sharp knife. If they are
difficult to cut, they are too old and should be removed because they deprive the plant of the
nutrients it requires to produce new pods. If the pods are tender, cut the stem cleanly just below
the okra pod with a sharp knife.
It must also be free of any sort of pesticides or chemicals. The results of the study could
possible be altered depending on where the organism is collected from.
The treatment wouldn't be complete without the controlled variable of this study. Rice
is the controlled variable used in this study and it is purchase at the Daanbantayan Public
Market using the same sampling method which is purposive sampling. In each pot of controlled
and experimental variables, the researchers used the Lion Ivory brand of rice. This brand is
grown and manufactured in Nueva Ecija. It is already hybrid rice known as IR64 rice, which
means it has been genetically modified to produce high-quality grains in a specific environment
or weather. In the tropics such as the Philippines, IR64 is the most widely grown variety of
rice.
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Research Respondents
Fig 3. Location of Brgy. Pajo, Daanbantayan, Cebu
Participants of this study were residents of barangay Pajo. Pajo is a barangay in the
municipality of Daanbantayan, in the province of Cebu. Its population as determined by the
2015 Census was 3,634. This represented 4.30% of the total population of Daanbantayan. The
proponents first acquired the most recent statistics on the total number of households in
barangay Pajo from the Daanbantayan Presidencia Municipal Hall in Daanbantayan, Cebu,
Philippines. Following the collection of such data, the researchers used purposive non-random
selection.
The researchers considered the statistical characteristics of the respondents to
determine the appropriateness of the study based on the different levels of the demographic
status. Identifying the monthly income of each respondent gives the researchers an idea that
the level of acceptability of this science investigatory project is for everyone regardless of their
financial status and manner of living. The result of the questionnaire is one of the factors that
made the study credible.
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Research Procedures
Research Instruments
The research instruments are the instruments that are used throughout the entire
duration of the study. The instruments used may be experimental materials or quantitative tools
such as a Likert Scale to assess psychometric response scales in which respondents specify
their level of agreement to a statement created in Google Forms. This is to avoid COVID-19
transmission as it usually occurs among close contacts with the respondents.
The researchers are utilizing the following: aluminum cooking pot, burner, glass
container with a tight lid, knife, measuring cup, pH meter, and teaspoon. The researchers are
also using a checklist and tables to keep track of the progress of the study.
Aluminum cooking pot. It is used to make the desired preserved okra mixture by boiling the
okra with sugar.
Beakers. Beakers are used to contain solvents and other liquids.
Burner. It is a heat-producing device where boiling of the mixture takes place.
Glass container. It is used to contain the preserved okra mixture.
Knife. Used to half slice the okra.
Measuring cup. This is used to measure the exact amount of water (600 mL) in which the
okra must boil.
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pH meter. It is used to measure the acidity of the preserved okra mixture, which is expressed
as a pH level.
Teaspoon. This is used to measure the exact amount of sugar to be added to the boiling water
with okra.
The researchers used likert scale questionnaires created in Google Forms as the primary
source of information. In this way, the researchers can identify the extent of respondents'
perceptions of okra as a potential preservative of cooked rice in terms of advantages and its
effectiveness, and liability and its risks. The questionnaires included measures to provide
socio-demographic characteristics. The instrument is used based on the respondents' location
and availability.
Since the researchers are not allowed to the respective households of their respondents
because of the threat of coronavirus they use online platforms such as Facebook Messenger,
Google Meet, or Zoom to send the link of the questionnaire and communicate with the chosen
respondents. Online survey tools allow them to create and distribute questionnaires, collect
data and analyze results within the same space. This kind of multi-faceted approach reduces
the bulk of effort involved in the survey research. On top of this, most software will automate
the process of compiling the results into charts and graphs.
Research Method
The schematic diagram of the stages of the method used by the study is given in Fig 4
on the following page.
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Collection Cleaning Boiling Testing
Quantitative Physical Chemical
Analysis Tests Tests
Fig 4. Schematic diagram detailing the research procedure.
Collection of Okra
The researchers collect the freshly picked from the okra garden of Mr. John Lennon
Pepito in Sitio Tagasa, Bitoon, Daanbantayan, Cebu. The reason why the researchers are
collecting the plant from a rural area is to avoid the possibility of having any sort of pesticide
since these are used scarcely in cultivated lands in provinces. Once the plants are collected,
the plants are cleaned thoroughly.
Cleaning of Okra
Cleaning of okra is done by hand. First, gently scrub the surface with a paper towel.
After that, cut the okra in half and remove the tips and stem end. The okra is then properly
rinsed by hand in cool running water.
Boiling of Okra
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Prepare 8 pieces of medium-sized okra that have been cut in half. Prepare an aluminum
cooking pot and fill it with 600 mL of water and six teaspoons of white sugar. Place it on a
burner and bring it to a boil over medium heat for 15 minutes. Then contain it in a glass
container with a tight lid for up to five days. After that, the mixture is ready for use in
preservation.
Test for pH level
As our test solution, 50 ml of preserved okra mixture is filled in a small drinking glass.
The solution is then tested with a standardized glass electrode using the handheld portable pH
meter. The result is a correct degree of acidity with a pH of 6.77, as pHs less than 7 indicate
acidity.
Data Gathering Procedures
The data will be gathered through recording of results through experimentation. The
data gathered includes the amount of cooked rice that has been preserved after the experiment.
The cooked rice's life span was also determined and expressed in a table. Following some
experiments, each cooked rice setup was monitored to see how long it took for the preserved
okra mixture to spoil after putting a different amount of preserved okra mixture in each rice.
To avoid bias in the study, the controlled variables such as the same quantity of rice (1
kilogram) that will be cook per sample and the same size of rice pot used in this study. The
weight of the preserved okra mixture per treatment is the experimental variable.
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Treatment of Data
The treatment of data for this study will utilize a tabular method of organizing
the results. The table will detail the various outcomes of an experiment conducted to determine
how long cooked rice will last if a preserved okra mixture is added to the cooked rice.
Using the formula for determining sample size is a great starting point to get accurate
results. In this design, the pretest measurements of both groups are omitted. Pretests are well
established in classical research designs but are not necessary when the randomization process
is followed.
The design is diagrammed as follows:
RA Experimental Group X O1
RA Control Group O2
Where,
RA= randomly assigned
X= intervention
O= observation
The experimental effect is measured by the difference between O1 and O2:
ΔExpt = O1 – O2
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Internal validity threats from history, maturation, selection, and statistical regression
are adequately controlled by the random assignment.
Table 1. Treatment of data
Each treatment had five sample rice pots, each containing one kilogram of rice. To
avoid bias in the study, the controlled variables such as the same quantity of rice (1 kilogram)
that will be cook per sample and the same size of rice pot used in this study. Five rice pot
containers and five kilograms of cooked rice were used in total. The weight of the preserved
okra mixture per treatment is the experimental variable.
The treatments are as follows:
Treatment 1 (control): 1 kilogram of rice, without preserved okra mixture.
Treatment 2: 1 kilogram of rice and 1 tablespoon of preserved okra mixture
Treatment 3: 1 kilogram of rice and 2 tablespoons of preserved okra
mixture
Treatment 4: 1 kilogram of rice and 3 tablespoons of preserved okra
mixture
Treatment 5: 1 kilogram of rice and 4 tablespoons of preserved okra
mixture
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Statistical Treatment of Data
The study employs a post hoc test, which is used only after a statistically significant
result has been obtained to determine where the differences truly originated. A Bonferroni test
is one of the most basic post hoc analyses. In this study, a Bonferroni test is appropriate because
it is a series of t-tests performed on each pair of groups. The number of comparisons rapidly
increases as the number of groups increases, inflating Type I error rates. To avoid this, a
Bonferroni test divides the significance level by the number of comparisons, so that when all
of them are run, they add up to our original Type I error rate. To avoid this, a Bonferroni test
divides the significance level by the number of comparisons, so that when all of them are run,
they add up to the original Type I error rate. Once it has a new significance level, simply run
independent samples t-tests to see if there are any differences between the groups.
The Bonferroni Correction Method Formula
The Bonferroni correction method is regarding as the simplest, yet most conservative,
approach for controlling Type I error. To perform the correction, simply divide the original
alpha level (most like set to 0.05) by the number of tests being performed. The output from the
equation is a Bonferroni-corrected p-value which will be the new threshold that needs to be
reached for a single test to be classed as significant.
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