Chapter II
aaaaaThe chapter the research technique, population, data collection methods, data
collection, and data processing utilized to answer particular question in the study.
Research Design
aaaaaSince the study's primary concern is to develop the tortilla wrapper into flavored
banana blossoms the researchers decided to use descriptive developmental research.
According to (IPL, 2020) the systematic study of designing, creating, and evaluating
instructional systems, procedures, and products that must meet the norm or
requirements is known as the descriptive developmental approach. Hearty Wrapper
was developed into an innovative product that is uncommon in the market and the
researcher have conceptualized the innovation of food products in the market . The
research involved questionnaires, statistics, and computational techniques which is
relevant in analyzing and interpreting data making the quantitative decision applicable
to the study.
Respondent of the Study
aaaaaThe respondents of the study were the residents of San Jose, San Simon,
Pampanga. with a sample size of 360 people out of the 5,547 total population. To
ensure the the accuracy and precision of the participants responses ,the researchers
use Raosoft,an online sample size calculator application the margin of error is
5%,confidence level is 95%,the response distribution is 50% and the recommended
sample size is 360 respondents.
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Sampling Technique
aaaaaThe convenience sampling technique was used in determining the respondents .
A survey questionnaire was handed out to the respondents as this will serve as the
researchers primary instrument upon acquiring reliable infromation and data needed
for the study.
Research Instrument
aaaaaThe researchers use a survey questionnaire to get accurate information for the
study. The survey also showed how much the respondents will spend on the hearty
wrapper, so that it will be acceptable to them, and through this the researchers will be
more likely to know what needs to be improved in the product. The instrument has
four parts which included the demographic profile of the respondents in terms of age,
and sex and the sensory evaluations of the respondents for hearty wrapper in terms of
appearance, aroma, taste, and texture.
Data Collection
aaaaaThe data used in the study were mainly gathered using the survey questionnaire.
Researchers will give an overview of the study and explain its purpose. Apart from
the questionnaires, respondents will also receive the sample product, "Hearty
Wrapper."Researchers will also assist the participants on how to answer the
questionnaire evaluate the taste of the product to sum up all of these researchers will
tally all the participants answer to understand if the product is approved. Data
gathering will be conducted during weekends.
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Analysis of Data
aaaaaThe tool used to process and analyze the date are the following:
AaaaaI. Frequency. Is hertz ( Hz), a unit of measurement that equals one event every
second. Frequency is defined as the number of times the same occurance occurs per
unit of time. Its sometimes called temporal frequency, which distinguishes it from
spatial and angular frequency.
Numeric Scale Descriptive Scale
4 Very Satisfied
3 Satisfied
2 Moderately Satisfied
1 Not Satisfied
Ethical Consideration
aaaaaThe researchers conducted survey to collect details about the said tpoic. It
contain of personal information and related questions about the product. The
responses of the respondents were kept private, and they were made aware that it was
done for academic research. They answered the questionnaire and submitted survey
response on their own time that is identified. The product is safe for human
consumption.
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Materials
aaaaaThe researcher used available sources from the school from the school library
and from internet other related research studies conducted by the students of DSTC
and reliabe online resources as supporting documents to strengthen the foundation of
this study. Surevey questionnaires were printed and shared to the participants of this
study.
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Logo
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Table 1. Tools and equipment
Food Processor
Knife
Chopping board
Mixing Bowl
Saucer
Wooden Spatula
Nonstick Pan
Rolling Pin
Strainer
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Table 2. List of Ingredients
Banana Blossom
All-Purpose flour
Cornstarch
Skim Milk
Baking Soda
Brown sugar
Iodize Salt
Cooking oil
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Nutritional Facts
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Product Testing
aaaaaResearchers tried three attempts to adjust the appearance,taste,aroma,and texture
of the Hearty Wrapper.
Trial 1.
Recipe name: Hearty Wrapper
Yield: 10 pcs.
Preparation time:1 hour
Ingredients:
130 g Heart of the banana or banana blossoms.(grind)
180 g All-purpose flour
123 g skim milk
3 g Baking soda
4 g Brown sugar
7 g Iodize salt
3 tbsp. cooking oil
3/4 cup warm water
Procedure:
1. Mise en place all the ingredients and tools needed.
2. Banana blossoms: Wash and remove the other part of the banana blossoms to
avoid its bitterness
3. Boil the banana blossoms and add a one tablespoon of water for atleast 10
minutes.
4. After the banana blossom boil, put it in a food processor to grind it.
5. Then put it in a strainer to remove the watery of grind banana blossoms.
For the dough:
1. In a bowl,mix the all-purpose flour,skim milk, baking soda,brown sugar , and
iodized salt.
2. Add the lard until crumbled together.
3. Add the banana blossoms amd warm water in the mixture, knead the dough until it
becomes smooth and not sticky.
4. Rest the dough and refrigerate for 20 to 30 minutes.
5. Divide the dough into pieces of one inch in diameter then flat to form flat dough.
6. Heat the stick pan and put the raw dough on a low heat and wait to cook until air
pocket pops out and toast a little bit.
7. Lastly, put it in a sealed container. Ready to served.
Observation :
1. In the First Trial the taste is good and its texture.
2. We noticed that the color is not desirable.
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Trial II.
Recipe name: Hearty Wrapper
Yield: 10 pcs.
Preparation time:1 hour
Ingredients:
1 and 1/2 cups Heart of the banana or banana blossoms.(grind)
130 g All-purpose flour
180 g skim milk
3g Baking soda
4 g Brown sugar
7 g Iodize Salt
30 g lard
1/8 cup food color yellow 1/8 cup food color orange 1/8 cup food color dark
brown (mix in warm water)
Procedure:
1. Mise en place all the ingredients and tools needed.
2. Banana blossoms wash and remove the other part of the banana blossoms to
avoid its bitterness and cut it atleast 6 pcs Boil the banana
3. Blossoms and add a one tablespoon of water for atleast 10 minutes.
4. After the banana blossom boil, put it in a food processor to grind it.
5. Then put it in a strainer to remove the watery of grind banana blossoms.
For the dough:
1. In a bowl,mix the all-purpose flour,skim milk, baking soda,brown sugar , and
iodized salt.
2. Add the lard until crumbled together.
3. Add the banana blossoms amd warm water with food color in the mixture, knead
the dough until it becomes smooth and not sticky.
4. Rest the dough and cover with clean towel for 5 -10 minutes.
5. Divide the dough into pieces of one inch in diameter then flat to form flat dough.
6. Heat the stick pan and put the raw dough on a low heat and wait to cook until air
pocket pops out and toast a little bit
7. Lastly, put it in a sealed container. Ready to served.
Observation:
aaaaaThe taste is good and the texture is not so soft and flexible. For us, the color
orange hearty wrapper is better
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Trial 3:
Recipe name: Hearty Wrapper
Yield:10 pcs.
Preparation time:1 hour
Ingredients:
130 g Heart of the banana or banana blossoms.(grind)
180 g All-purpose flour
19 g Cornstarch
123 g skim milk
3 g Baking soda
4 g Brown sugar
7 g Iodize Salt
3 tbsp. Cooking oil
10 grams Annato seeds (put a 120 g hot water).
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Schematic Diagram
`
A DEVELOPMENT OF NEW TORTILLA WRAPPER FLAVOR : HEARTY
WRAPPER
Work Plan
Mise en place all Wash and remove the other part Boil the banana
the ingredients of the banana blossoms to avoid blossoms and add a
and tools needed. its bitterness and cut it atleast 6 one tablespoon of
pcs. water for atleast 10
minutes.
For the dough: In a Then put it in a strainer After the banana
bowl,mix the all-purpose to remove the watery of blossom boil, put it
flour,skim milk, baking grind banana blossoms. in a food processor
soda,brown sugar , and to grind it.
iodized salt.
Add the banana blossoms Knead the dough until Rest the dough and
and put the anatto seeds in it becomes smooth and cover with clean
warm water to absorb the not sticky. towel for 10 to 20
[Link] the color minutes
absorb, remove the anatto
seeds and add the liquid
mixture to the dough
Lastly, put it in a Heat the stick pan and put Divide the dough into
sealed container. the raw dough on a low pieces of one inch in
Ready to served. heat and wait to cook until diameter and put a
air pocket pops out and cooking oil then flat to
toast a little bit. form flat dough using
rolling pin.