hrm arianne chapter 1 to 5

5/24/2018 HRM Arianne Chapter 1 to 5

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CHAPTER I

PROBLEM AND ITS BACKGROUND

Introduction

Ampalaya pan de sal is bread with vegetable bits. The

Ampalaya or Momordica Charantia,itsdough is made up of

flour, sugar, butter, milk, salt, yeast and Ampalaya bits. A

nutritious meal for everybody, that aims to give health

benefits. The Pandesal comes from our idea to give

consumers/customers option in buying nutritious food to the

family. It is a budget saver because to things they will get

in this product bread and vegetable. It also target the

unhealthy appetite of children and teenage. We all know that

junk foods are everywhere, so this pandesal will help to have

healthy food especially in our important meal in everyday

life. As simple as pandesal we make them satisfy their

unhealthy tummies (Wikipedia.com, 2013).

Pandesal (orpan de sal; literally, bread of salt) is a

rounded bread usually eaten by Filipinosduring breakfast. It

is bread made of flour, eggs, lard, yeast, sugar, and salt.

It has a soft, powdery texture and can be prepared in a

number of ways by using numerous sandwich spreads. It is also

used for dipping into tsokolate(fromSpanishchocolate), a

Spanish chocolatedrink very much like hot chocolate but with

pure cocoa as its main ingredient. Despite the literal
http://en.wikipilipinas.org/index.php?title=Filipino_peoplehttp://en.wikipilipinas.org/index.php?title=Spanish_language&action=edit&redlink=1http://en.wikipilipinas.org/index.php?title=Spanish_language&action=edit&redlink=1http://en.wikipilipinas.org/index.php?title=Filipino_people


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meaning of its name, the taste of pandesal varies from bland

to slightly sweet. It usually costs one Peso(about two cents

U.S.), with larger varieties costing 2 Pesos.

Pandesal is the most popular yeast-raised bread in the

Philippines. They are shaped like garrison caps due to its

unique method of forming. The dough is rolled into long logs

(baston) that are rolled in fine bread crumbs first before

being cut into individual portions with a dull dough cutter

and then allowed to rise and baked on sheet pans. Its taste

and texture closely resemble those of the very popular rolls

of the Dominican Republic called Pan de Agua and Mexicos

most popular type of bread Bolillos for the reason that they

all use a lean type of dough and follow similar techniques

that were learned from Spanish or Spanish trained bakers

early in their history.

As in most commercially produced food items, they vary

in quality to meet taste requirements and economic standards

of various communities in the Philippines where there are

bakers in particular cities and towns that simply produce

better quality pandesal such as in certain towns of Pampanga

and Bulacan so that they command higher price, gain renown

and their pandesal sought after by consumers all over the

region.
http://en.wikipilipinas.org/index.php?title=Philippine_pesohttp://en.wikipilipinas.org/index.php?title=Philippine_peso


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Over the years, many types of breakfast meals (foreign

and local) came to challenge the Pan de Sal. It would one day

give way to much nourishing almusal. Who can blame people

nowadays for turning their backs on this Filipino tradition,

the Pan de Sal you buy in the local panaderia is hardly

filling anymore. They dont make them (fist sized) like

they used to. With the rising cost of commodities people are

just opting to buy other, lower priced but heavy on the gut

breakfast alternatives. Ampalaya (Bitter Melon) or its

scientific name, Momordicacharantia has been a folkloric cure

for generations but has now been proven to be an effective

herbal medicine for many aliments (Anda, 2011).

The Philippine Department of Health (2013) has endorsed

Ampalaya Bitter Melon (MomordicaCharantia) as an alternative

herbal medicine for liver problems. Research about Ampalaya

has shown that Ampalaya increases the production of beta

cells by the pancreas, thereby improving the bodys ability

to produce insulin that controls the blood sugar for

diabetics.

Ampalaya leaves and fruits are excellent sources of

Vitamin B, iron, calcium, and phosphorus. It is also rich in

beta carotene. Ampalaya is used as herbal treatment for

diabetes, HIV, coughs, skin diseases, and sterility in women,

parasiticide, antipyretic and as purgative among others.


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Ampalaya is for Diabetes. Clinical Studies for Ampalaya

Bitter Melon demonstrated hypoglycaemic properties (blood

sugar lowering) or other actions of potential benefit against

diabetes mellitus.

It is for the reason that the researchers conducted this

study in order to determine the feasibility or applicability

of Ampalaya pandesal. Also the researchers wanted to know the

peoples response on its distinct characteristics when mixed

with pandesal dough.

Statement of the Problem

This study generally aimed to prepare/bake and evaluate

a bread/pandesal using Ampalaya (bitter gourd; Momordica

charantia) as the main ingredient mixed with dough.

Specifically, this study aimed to answer the following

questions:

1.How may the Ampalaya pandesal be prepared in terms of:1.1 Ingredients; and1.2 Materials needed?

2.How may the respondents evaluate the finished product interms of:

2.1 Appearance;2.2 Color; and2.3 Taste?


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3.Which of the two types of Ampalaya pandesal (sweetenedand unsweetened) was more preferred by the respondents?

Conceptual Framework

This study aimed to seek practical and informative data

about applicability and peoples response to Ampalaya as a

component of pandesal. This food-innovative study on bread

product utilized the Ampalaya Meat as the main ingredient.

This particularly included the detail of the ingredients, its

benefits, nutritional content, value and other uses; the

process and procedures on making Pandesal with Ampalaya as an

ingredient, and its quality in terms of appearance, taste and

color. These data will be gathered through product evaluation

wherein data will be coming by way of survey tool.


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Research Paradigm

Asdasdasdasda

.

Figure 1.The process of baking and testing the product.

GRATED AMPALAYA MEAT:

Salted and Pressed

Caramelized

PROCESSING AND BAKING

BAKED AMPALAYA PANDESAL

TESTING AND EVALUATIONBY THE RESPONDENTS


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Figure 2.The I-P-O Model of this study

INPUT

PROCESS

OUTPUT

An innovative baked productutilizing and accepting Ampalaya meat

as an ingredientof Ampalaya Pandesal

Finished Product:Ampalaya Pandesal

Testing andevaluation usingQUESTIONNAIRE


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Significance of the Study

The researchers believe that the findings of this

history would be beneficial to the following:

Researchers. They gained quality experience in actual

practice in conducting this kind of study where they could

create a healthy variety of pandesal, and at the same time,

determine its feasibility and respondents response to its

applicability. Its potential for business was also

identified.

Students and Professors. This study may serve as a guide

in the preparation of Pandesal using the Ampalaya as an

ingredient. The students would be able to learn about

innovations in the Food Industry where they can acquire new

ideas and creative ways of preparing healthy meals for their

family or future clients.

Cooks/Chefs. This study would bring out more ideas about

the meal or products that could be cooked using Ampalaya

Meat. They were given new ideas about other uses of Ampalaya.

Future Proprietors. This study gave insights regarding

the feasibility of this kind of business. Pioneering business

which may offers this product may be conducted in order to

determine its profitability other than its health benefits.


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Future Researchers. This study may serve as a reference

material which could guide future researchers in conducting

their study.

Research Setting/Locale. Stakeholders and constituents

of Cabanatuan City may also find results of this study

significant. They may as well find profits out of this

product. For the general community/public, utilizing this

kind of bread and substituting this to the existing or usual

bread that they take may offer them certain health benefits

especially to the individuals with elevated blood sugar

(diabetes).

Scope and Delimitation

This study generally aimed to prepare/bake and evaluate

to bread using Ampalaya (bitter gourd; Momordica charantia)

as the main ingredient. A descriptive method of research was

used. After creating the sweetened and unsweetened ampalaya

pandesal, 50 respondents (2ndyear HRM students of NEUST) were

asked to evaluate its characteristics if it is feasible to

become another healthy variety of pandesal.

On the second week of January 2013, cooking of pandesal

was done at the HRM laboratory. Testing/evaluating with

respondents using survey/questionnaire was done right after

the bread product was perfected. Mainly descriptive


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statistics was employed to interpret the results. The entire

study lasted from November 2013 to March 2014.

Definition of Terms

The following terms or concepts were operationally

defined and specific only for this study:

Ampalaya refers to a warty, green colored, unripe fruit

of an untropical vine, used in Asian Cooking and for it

medical properties. This was the main ingredient used to

create a variety of pandesal. In this study, bitter gourd,

bitter melon or Momordica charantia meant the same.

Aroma refers to one of the subject descriptions of the

respondents regarding the characteristics of the product by

using their sense of smell.

Appearance refers to one of the subject descriptions of

the respondents regarding the characteristics of the product

by using their sense of vision or observations.

Bread Crumbs refers to the small particles of dry bread

which are used for breading. It was used to cover the dough

before the pandesal was baked.

Butter refers to a pale yellow edible fatty substance

made by churing cream used as spread in cooking. In this

study, this was used to enhance the taste of the pandesal.


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Dissolve, with reference to a solid, refers to become or

causes to become incorporated into a liquid so as to form a

solution. In this study, all ingredients were ensured to be

dissolved before the actual cooking/baking in order to ensure

quality texture, consistency or taste of the pandesal.

Dough refers to the mixture of flour, water, and eggs

which produced a solid clay-like consistency. This was where

the Ampalaya meat was mixed.

Mixture refers to a substance made by mixing other

substances together. Generally, a mixture of a dough and the

Ampalaya meat were the main raw material prior to

cooking/baking. In this study, all ingredients were mixed

properly in order to ensure quality texture, consistency or

taste of the pandesal.

Sugar refers to a sweet crystalline substance obtained

from various plants, especially sugar cane and sugar beet,

consisting essentially of sucrose, and used as a sweetener in

food and drink. In this study, sugar added taste and somehow

masked the bitter taste of the Ampalaya pandesal.


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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the available literature and

studies acquired locally and internationally from various

references. These reviews also provide a general evidence-

based background about the phenomenon being studied.

Foreign Literature

Momordicacharantiaoften called bitter melon, bitter

gourd or bitter squash in English, has many other local

names. Goya from the indigenous language of

Okinawaand karavella from Sanskritare also used by English-

language speakers.

It is a tropical and subtropical vineof the

family Cucurbitaceae, widely grown in Asia, Africa, and

the Caribbeanfor its edible fruit, which is extremely

bitter. Its many varieties differ substantially in the shape

and bitterness of the fruit. Bitter melon originated on the

Indian subcontinent, and was introduced into China in the

14th century (Wikipedia.com, 2013).

General Description of the Bitter Melon

According to the medicalhealthguide.com (2011),

this herbaceous, tendril-bearing vine grows to 5 m. It bears
http://en.wikipedia.org/wiki/English_languagehttp://en.wikipedia.org/wiki/Bitter_melon#Local_nameshttp://en.wikipedia.org/wiki/Bitter_melon#Local_nameshttp://en.wikipedia.org/wiki/Okinawan_languagehttp://en.wikipedia.org/wiki/Okinawan_languagehttp://en.wikipedia.org/wiki/Sanskrithttp://en.wikipedia.org/wiki/Vinehttp://en.wikipedia.org/wiki/Cucurbitaceaehttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Caribbeanhttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Herbaceoushttp://en.wikipedia.org/wiki/Tendrilhttp://en.wikipedia.org/wiki/Tendrilhttp://en.wikipedia.org/wiki/Herbaceoushttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Caribbeanhttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/Cucurbitaceaehttp://en.wikipedia.org/wiki/Vinehttp://en.wikipedia.org/wiki/Sanskrithttp://en.wikipedia.org/wiki/Okinawan_languagehttp://en.wikipedia.org/wiki/Okinawan_languagehttp://en.wikipedia.org/wiki/Bitter_melon#Local_nameshttp://en.wikipedia.org/wiki/Bitter_melon#Local_nameshttp://en.wikipedia.org/wiki/English_language


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simple, alternateleaves 412 cm across, with three to seven

deeply separated lobes. Each plant bears separate yellow male

and female flowers. In the Northern Hemisphere, flowering

occurs during June to July and fruiting during September to

November.

Moreover, the fruit has a distinct warty exterior and an

oblong shape. It is hollow in cross-section, with a

relatively thin layer of flesh surrounding a central seed

cavity filled with large, flat seeds and pith. The fruit is

most often eaten green, or as it is beginning to turn yellow.

At this stage, the fruit's flesh is crunchy and watery in

texture, similar to cucumber, chayoteor green bell pepper,

but bitter. The skin is tender and edible. Seeds and pith

appear white in unripe fruits; they are not intensely bitter

and can be removed before cooking.

In addition, as the fruit ripens, the flesh (rind)

becomes tougher, more bitter, and too distasteful to eat. On

the other hand, the pith becomes sweet and intensely red; it

can be eaten uncooked in this state, and is a popular

ingredient in some Southeast Asian salads.

When the fruit is fully ripe, it turns orange and mushy,

and splits into segments which curl back dramatically to

expose seeds covered in bright red pulp.
http://en.wikipedia.org/wiki/Phyllotaxishttp://en.wikipedia.org/wiki/Flowerhttp://en.wikipedia.org/wiki/Cucumberhttp://en.wikipedia.org/wiki/Chayotehttp://en.wikipedia.org/wiki/Bell_pepperhttp://en.wikipedia.org/wiki/Saladhttp://en.wikipedia.org/wiki/Saladhttp://en.wikipedia.org/wiki/Bell_pepperhttp://en.wikipedia.org/wiki/Chayotehttp://en.wikipedia.org/wiki/Cucumberhttp://en.wikipedia.org/wiki/Flowerhttp://en.wikipedia.org/wiki/Phyllotaxis


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Varieties of Bitter Melon

Bitter melon comes in a variety of shapes and sizes. The

cultivar common to China is 2030 cm long, oblong with

bluntly tapering ends and pale green in color, with a gently

undulating, warty surface. The bitter melon more typical

of Indiahas a narrower shape with pointed ends, and a

surface covered with jagged, triangular "teeth" and ridges.

It is green to white in color. Between these two extremes are

any number of intermediate forms. Some bear miniature fruit

of only 610 cm in length, which may be served individually

as stuffed vegetables. These miniature fruit are popular in

Pakistan (common name 'Karela'), India, Nepaland other

countries in South Asia. The sub-continent variety is most

popular in Pakistan.

The active ingredients of the Ampalaya are best found in

the fruits and seeds. These active Ingredients include an

insulin-like protein known as Polypetide-p and two substances

called Momordicin and Charantin. There is not enough evidence

to show which one is most responsible for the

Ampalayasantidabetic potency. It is likely that the

interplay of these three elements as well as the Ampalayas

other natural elements bring about its usefulness in the

treatment of diabetes. Until further studies are made to show
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otherwise, it is best to use Ampalaya in its natural for and

not to use refined extracts (Wikipedia. Org, 2013).

Culinary Uses of Bitter Melon

Still from the same source, bitter melon is generally

consumed cooked in the green or early yellowing stage. The

young shoots and leaves of the bitter melon may also be eaten

as greens.

Bitter melon is often used in Chinese cooking for its

bitter flavor, typically in stir-fries(often with pork

and douchi), soups, and also in tisanes. It has also been

used in place of hopsas the bittering ingredient in

some Chineseand Okinawan beers.

Also, it is very popular throughout South Asia. In

Northern India, it is often prepared with potatoes and served

with yogurton the side to offset the bitterness, or used

in sabzi. In North Indian cuisine, it is stuffed with spices

and then cooked in oil. In Southern India, it is used in the

dishes thoran/thuvaran(mixed,withgrated coconut), mezhukkupu

ratti(stir fried with spices), theeyal(cooked with roasted

coconut) and pachadi(which is considered a medicinal food

for diabetics). Other popular recipes include preparations

with curry, deep fried with peanutsor other ground nuts,

and PachiPulusu, a soup with fried onions and other spices.

In Tamil Nadu, a special preparation calledpagarkaipitla, a
http://en.wikipedia.org/wiki/Stir_fryhttp://en.wikipedia.org/wiki/Douchihttp://en.wikipedia.org/wiki/Tisanehttp://en.wikipedia.org/wiki/Hopshttp://en.wikipedia.org/wiki/Beer_in_Chinahttp://en.wikipedia.org/wiki/Beerhttp://en.wikipedia.org/wiki/Yogurthttp://en.wikipedia.org/wiki/Curryhttp://en.wikipedia.org/wiki/North_Indian_cuisinehttp://en.wikipedia.org/wiki/Thoranhttp://en.wikipedia.org/wiki/Coconuthttp://en.wikipedia.org/wiki/Mezhukkupurattihttp://en.wikipedia.org/wiki/Mezhukkupurattihttp://en.wikipedia.org/wiki/Theeyalhttp://en.wikipedia.org/wiki/Pachadihttp://en.wikipedia.org/wiki/Diabeteshttp://en.wikipedia.org/wiki/Curryhttp://en.wikipedia.org/wiki/Peanuthttp://en.wikipedia.org/wiki/Pachi_Pulusuhttp://en.wikipedia.org/wiki/Pachi_Pulusuhttp://en.wikipedia.org/wiki/Peanuthttp://en.wikipedia.org/wiki/Curryhttp://en.wikipedia.org/wiki/Diabeteshttp://en.wikipedia.org/wiki/Pachadihttp://en.wikipedia.org/wiki/Theeyalhttp://en.wikipedia.org/wiki/Mezhukkupurattihttp://en.wikipedia.org/wiki/Mezhukkupurattihttp://en.wikipedia.org/wiki/Coconuthttp://en.wikipedia.org/wiki/Thoranhttp://en.wikipedia.org/wiki/North_Indian_cuisinehttp://en.wikipedia.org/wiki/Curryhttp://en.wikipedia.org/wiki/Yogurthttp://en.wikipedia.org/wiki/Beerhttp://en.wikipedia.org/wiki/Beer_in_Chinahttp://en.wikipedia.org/wiki/Hopshttp://en.wikipedia.org/wiki/Tisanehttp://en.wikipedia.org/wiki/Douchihttp://en.wikipedia.org/wiki/Stir_fry


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kind of sour koottu, variety is very popular. Also popular

is kattupagarkkai, a curry that involves stuffing with

onions, cooked lentil and grated coconut mix, tied with

thread and fried in oil. In Konkan region of Maharashtra,

salt is added to finely chopped bitter gourd and then it is

squeezed, removing its bitter juice to some extent. After

frying this with different spices, less bitter and crispy

preparation is served with grated coconut.

Thedailystar.net (2014) mentioned that

in Pakistanand Bangladesh, bitter melon is often cooked with

onions, red chili powder, turmericpowder,

salt, corianderpowder, and a pinch of cuminseeds. Another

dish in Pakistan calls for whole, unpeeled bitter melon to be

boiled and then stuffed with cooked minced beef, served with

either hot tandooribread, naan,chappati, or with khichri(a

mixture of lentilsand rice).

Local Literature

According to the Bureau of Agricultural Research (BAR,

2014), bitter gourd, which is known in the Philippines as

Ampalaya, is an annual plant that is native in this country.

It is botanically known as Momordicacharantia L. It can be

grown anytime of the year for its edible shoots and fruits

and offers a good supply of vitamins and minerals.
http://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Chili_powderhttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Tandoorihttp://en.wikipedia.org/wiki/Naanhttp://en.wikipedia.org/wiki/Chappatihttp://en.wikipedia.org/wiki/Khichrihttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Khichrihttp://en.wikipedia.org/wiki/Chappatihttp://en.wikipedia.org/wiki/Naanhttp://en.wikipedia.org/wiki/Tandoorihttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Chili_powderhttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Pakistan


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Ampalaya, also known as Bitter Melon, is a crawling vine

that grows well in tropical countries, particularly in the

Philippines. The term Ampalaya refers to both the plant and

its fruit, which is elongated, green and has a rough and

rumpled skin. Known for its bitter taste, the Ampalaya is at

once a staple ingredient in Filipino and Asian cuisine and a

reliable home remedy for various illnesses,

particularly diabetes.

Ampalaya has long been a popular part of many Asian

vegetable dishes. Though notorious for its bitter

taste, Ampalaya is rich in iron, potassium, beta-carotene and

other nutrients. But aside from its role as a healthy food,

Ampalaya is especially valued by diabetics for its known

anti-diabetes properties. The traditional remedy is made by

pounding the raw fruits of Ampalaya into a bitter liquid, or

by boiling the leaves and fruits for a few minutes, the

resulting water then drank as a herbal tea.

Health Benefits of Ampalaya

Ampalayahas the most documented scientific reports that

cite its blood sugar-lowering benefit. Research worldwide

since the 1960s cites the plants key compounds,

notably polypeptide-P, a plant insulin known to lower blood

sugar levels. The plants insulin-like benefits have long-

been enjoyed by many diabetics, who include Ampalaya as part
http://www.charantia.com/about-diabetes/http://www.charantia.com/about-ampalaya/http://www.charantia.com/about-ampalaya/http://www.charantia.com/about-diabetes/


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of their daily diet, either eaten as a vegetable or taken as

a tea. With the traditional use supported by modern

scientific validation of the plants benefits, the Ampalaya

is the single most promising plant/herb for diabetes today.

While science has proven that Ampalaya or Bitter Melon

contains anti-diabetic properties, transforming the raw

fruits into a finished product may alter or diminish the

plants benefit through the manufacturing process. This

study, which used Charantia itself as the tea in subjects,

confirms that our product has preserved health benefits of

Ampalaya. Every time you drink Charantia, rest assured you

are taking in 100% Ampalaya goodness.

The fruit contains the hypo-glycemic principle

charantin, which is used to treat diabetes. Bitter gourd is

profitable when grown in small or large scale either in

lowland or upland rice-based areas (DOH, 2013).

Site Selection for Growth

Bitter gourd grows in well drained soil. However, the

best soil texture for the crop is either sandy loam or clay

loam with pH ranging from of 6.0-6.7 (BAR, 2014).

Growing Season

Although the crop can be grown throughout the year, the

most profitable growing seasons are from October to December

and from May to July because most of the areas are being


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planted to rice during these periods. Only the tumana or

the fertile hilly-upland areas are being planted with bitter

gourd, hence, production is limited. Plant the crop once

every two years in the same area. Since bitter gourd is a

heavy consumer of nutrients, the soil is depleted on the

second year and thus needs soil amendments.

Recommended Varieties

The recommended varieties of bitter gourd are: the Sta

Rita Strain with fruit length of 20-35 cm, and Jade Star and

the Native (Fig. 1) with fruit length of 10 to 15 cm. The

characteristics of the recommended varieties are presented in

Table 1. Sta Rita Strain and Jade Star are preferred by

Bulakeos and Pampangeos in cooking ginisa and sauted

recipes, while the Ilocanos preferred the native variety in

cooking pinakbet because it easily shrinks when cooked as

pinakbet, and the bitter taste is neutralized by equal

proportion of tomato and fish sauce. Fruits of Sta Rita

Strain have thicker flesh and dont easily shrink when cooked

as pinakbet.

Land Preparation

Bitter gourd, which is known in the Philippines as

Ampalaya, is an annual plant that is native in this country.

It is botanically known as Momordicacharantia L. It can be

grown anytime of the year for its edible shoots and fruits


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and offers a good supply of vitamins and minerals. The fruit

contains the hypo-glycemic principle charantin, which is used

to treat diabetes. Bitter gourd is profitable when grown in

small or large scale either in lowland or upland rice-based

areas.

Crop Establishment

Break the seed coat lightly and soak the seeds in water

for 24 hours, then wash. Incubate for 24-48 hours until the

radicles appear. On the first day, plant the seeds with

uniform germination to have a uniform stand of plant in the

field.

Plant the second flush on the second day then throw all

the slow germinating seeds since these are suspected to be

infected with barako or other viral diseases. Incorporate

organic fertilizer at the rate of 50 g per hill before

planting. Plant one germinated seed per hill at a depth of 2

cm and spaced at 50 cm along the row.

Nutrient Management

Bitter gourd responds well to soil rich in organic

matter and inorganic nutrients. For soils without soil

analysis, the recommendation in Table 2 must be followed. The

organic fertilizer must be broadcasted before plowing or at

final harrowing.


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Bitter gourd is a heavy consumer of fertilizer. If the

recommended frequency of application at 28 DAE will show

yellowish leaves after 2 weeks, adjust the application to 2-3

times/month or every 14 days for 3 months.

Water Management

Bitter gourd is a flood-tolerant crop. It can withstand

water logging for 48-72 hours. In dry season, irrigate the

field by flooding at 14 DAE and repeat irrigation every seven

days throughout the growing season in October to December and

as the need arises for May to July planting. For leaf or

shoot production, irrigate twice a week for faster shoot

development, and to minimize the bitter taste of shoots and

fruits.

Pest Management

The advent of pests and diseases of bitter gourd depends

on the season, weather condition and the cropping pattern in

the surrounding areas. During wet season, aphids, fruit fly,

leaf footed bug and leaf folder are destructive.

During the dry season additional pests such as

leafhoppers, thrips, white flies and leaf worms are equally

destructive. Damping-off, bacterial blight and Barako are

common diseases of bitter gourd during wet and dry seasons.

It is regarded as nutritional deficiency by some soil

scientists since it responds to fertilizer application.


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However, pathologists claim that Barako is caused by a

mycoplasma - like organism because of the abnormal

development of leaves, shoots and tendrils.

Harvest Management

Harvest the first batch of immature fruits at deep green

stage. These are approximately 25-30 cm long for Sta Rita

variety. Repeat harvesting every 3-5 days preferably in the

morning to maintain the freshness of the fruits. For the

varieties with small fruits, harvest the immature fruits when

the rinds are already prominent. Do not harvest the shoots

because it will lessen the fruit-bearing performance of the

plant resulting to reduced fruit yield.

Pack the harvested fruits in polyethylene bags of 10 kg

capacity immediately after harvesting to avoid withered

fruits.

If the crop is intended for leaf/shoot production, start

harvesting 1 foot long shoot when the vines reached 1 m long.

Harvest succeeding shoots when the lateral vines reach 2 feet

long, leaving 1 foot long vine for the development of new

shoots. Tie the shoots with rubber band with 10 or 20 pc per

bundle depending on the retailers preference. Pack in

polyethylene plastic to prevent the leaves from wilting.


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Ampalaya Medical Treatment

The Philippine Department of Health (2013) has endorsed

Ampalaya Bitter Melon (MomordicaCharantia) as an alternative

herbal medicine for liver problems. Research about Ampalaya

has shown that Ampalaya increases the production of beta

cells by the pancreas, thereby improving the bodys ability

to produce insulin, that controls the blood sugar for

diabetics.



beta carotene.

Ampalaya is used as herbal treatment for diabetes, HIV,

coughs, skin diseases, sterility in women, parasiticide,

antipyretic and as purgative among others.

Health benefits of juice extract from Ampalaya fruit

include: (a) Used to treat diabetes; (b) Used to treat

stomach problems such as colitis, dysentery and intestinal

parasites; (c) Used to treat spleen and liver problems; and

(d) Used to treat mild cough, heal wounds, and to treat

rheumatism and gout.

Moreover, health benefits from Ampalaya leaves include:

(a) Powered leaves used as astringent to treat haemorrhoids

and piles; (b) Sap or juice of leaves used to treat skin

problems such as eczema, acne, psoriasis, leprosy and


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scabies; (c) Pounded leaves used to treat for burns and

scald; (d) Infusion of leaves used to treat fever; (e)

Infusion used to treat various stomach problems and to

improve appetite; (f) Poultice of leaves used to treat

headache; and (g) Infusion of leaves used as mouthwash to

treat tooth ache and other mouth problems

Furthermore, health benefits from Ampalaya seeds, roots

and flowers: (a) Decoction of seeds and roots used to treat

urethral discharge; (b) Roots are used as an ingredient in

aphrodisiac preparations; (c) Decoction of roots used to

abort pregnancy; and (d) Infusion from bitter melon flower is

used to treat asthma.

How is it taken?

Green fruit of Ampalaya and young leaves are cooked,

taken as food and is included in diet during treatment.

Juice extract from bitter melon fruit or leaves are taken

spoonful for adults and teaspoonful for children. 3 times a

day until symptoms improve.

Decoction prepared by boiling 50 grams of chopped

fruits, seeds, leaves and/or roots of Ampalaya to a liter of

water, taken as Ampalaya tea three times a day until symptoms

improve.

Ampalaya for Diabetes. Clinical Studies for Ampalaya

Bitter Melon demonstrated hypoglycemic properties (blood


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diabetes mellitus.

The hypoglycemic chemicals found in Ampalaya (Bitter

Melon) include a mixture of steroidal saponins known as

charantins, insulin-like peptides, and alkaloids. The

hypoglycemic effect is more pronounced in the fruit of bitter

melon where these chemicals are in greater abundance. The

fruit has also shown the ability to enhance cells uptake of

glucose, to promote insulin release, and potentiate the

effect of insulin. In other in vivo studies, bitter melon

fruit and/or seed has been shown to reduce total cholesterol

and triglycerides in both the presence and absence of dietary

cholesterol. In one study, elevated cholesterol and

triglyceride levels in diabetic rats were returned to normal

after 10 weeks of treatment.

Ampalaya for Hemorrhoids. Powdered leaves and root

decoction of Ampalaya are applied to hemorrhoids as

astringent.

Ampalaya for Stomach Problems. Ampalaya leaf juice is

used to expel intestinal parasites, treat dysentery,

diarrhea, and chronic colitis. Grounded seeds may also be

used. Taken in a spoonfull 3x a day until ailment subsides.

Ampalaya for Cough. Ampalaya leaf juice is used for mild

coughs for children. Administered in a teaspoon 3x a day.


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Ampalaya for Burns, Scalds and Wounds. Pounded Ampalaya

seeds or leaf are used to treat burns, scalds and wounds.

Ampalaya as Anti-Cancer, Two compounds extracted from

Ampalaya bitter melon, -eleostearic acid (from Ampalaya

seeds) and dihydroxy--eleostearic acid (from the

Ampalayafruit) have been found to induce apoptosis of

leukemia cells in vitro. Diets containing 0.01% Ampalaya

bitter melon oil (0.006% as -eleostearic acid) were found to

prevent azoxymethane-induced colon carcinogenesis in rats.

Other acclaimed uses are for the treatment of HIV,

treatment of fever and headaches, treatment of rheumatism and

gout, disease of the spleen and liver (DOH, 2013).

Relevance of the Review

The literature review helped and guided the researchers

in conceptualizing and executing this study. It also provided

them with immense background about the general

characteristics and benefits of bitter melon as well as its

potential of becoming an ingredient of another variety of

pandesal. Despite absence of studies or recent researches,

this review was still able to provide enough evidence about

the phenomenon being studied.


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CHAPTER III

RESEARCH METHODOLOGY

This chapter presents and discusses the methods of

research employed and procedures utilized in this study as

well as the statistical treatment applied to analyse and

interpret data.

Method of Research

The researchers utilized a descriptive design of

research. This type of research describes the nature of

phenomenon. According to the Office of Research Integrity

U.S. Department of Health and Human Services (2013), a

descriptive study is one in which information is collected

without changing the environment (i.e., nothing is

manipulated). The questionnaire is the most frequently used

tool. It is gathering of information and enabling the people

to take their time, think about it and come back to the

questionnaire later. The data being asked mostly refer to the

sample made such as using Likert scale on how they appreciate

a particular product. Using this type of method, the

researchers gave the respondents some sample to taste. After

that, they were asked to answer all the items written on the

questionnaire.
http://ori.hhs.gov/http://ori.hhs.gov/


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Data Gathering Tool or Instrument

Questionnaire was the main instrument or tools used to

collect data in this study. This method is the most and

quickest to conduct, participants can state their views or

feelings privately without worrying about the possible

reaction of the researcher. Before the questionnaire, a

consent or letter asking voluntary participation of the

respondents was attached. The first part of the

questionnaire asked for the respondents sociodemographic

profile such as age and gender. The second part asked about

their perception of the characteristics of the pandesal in

terms of appearance, taste and color.

Procedure in Making Ampalaya Pandesal

The ingredients and material used in Ampalaya pandesal

making were as follows: 2 cups all-purpose flour; 2 cups

bread flour; cup white sugar; 5 tbsp. melted butter; 1 tsp.

baking powder; 1 cup warm water; 1 pouch rapid rise yeast;

1 tsp. salt; 1 piece raw egg; 1 tbsp. cooking oil; and grated

Ampalaya

In addition, the cooking materials and equipment used were

as follows: oven, mixing bowl, measuring spoon, measuring

cup, plates, spatula, beaker, grater and strainer.


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The following were the steps on how Ampalaya pandesal

was cooked or baked:

1. Combine the yeast, sugar, and warm water and stir untilthe yeast and sugar fully dissolved.

2. In the mixing bowl, combine the dry ingredientsstarting with the flour then the sugar, salt, and

baking powder, mix well by stirring.

3. Add the egg, butter, cooking oil, and yeast, sugar inthe mixing bowl with the dry ingredients then mix again

until a dough is formed. Use your clean hands to

effectively mix the ingredients.

4. In a flat surface, knead the dough until the thetexture becomes fine.

5. Mold the dough until shape becomes round then put backin the mixing bowl. Cover the mixing bowl with damp

cloth and let the dough rise for at least 1 hour.

6. Put the dough back to the flat surface and divided into4 equal parts using a dough slicer.

7. Roll each part until it forms a cylindrical shape.8. Slice the cylindrical dough diagonally (these slices

will be the individual pieces of the pandesal)


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9. Roll the sliced dough over the breadcrumbs and place ina baking tray with wax paper (make sure to provide gaps

between dough as this will rise later on).

10.Leave the sliced dough with breadcrumbs in the tray foranother 10 to 15 minutes to rise.

11.Put the tray with dough in the oven and bake for 15minutes.

12.Turn off the oven and remove the freshly bake Ampalayapandesal.

13.Serve hot.

Analysis of Data

The data gathered from the respondents were tabulated

and computed with the used of ranking and weighted mean.

1. Ratio and ranking the ranking on the statistical

treatment will be utilized to discover positional advantage.

It simply says that one is greater than the other.

2. Weighted mean is the best described as the average. It

is computed by adding all the scores of dividing the sum by

total number of scores.

Formula: WM = 5(f)+4(f)+3(f)+2(f)+1(f)N

Where: WM Weighted Mean5,4,3,2,1 equivalent point for degree of respondents.N - Total number of respondents.


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Care and Management

Proper handling of the utensils to be utilized in cooking

was performed. One of the most important considerations was

maintaining sanitation in order to produce a quality product.

Proper disposal of the used materials in order to prevent

contamination or cause infection was also bared in mind. Hand

hygiene (handwashing) was done before and after each

procedure. The workplace/kitchen was also maintained clean.

The functionality of the utensils, materials and

equipment used was checked before conducting the entire

procedure. The researchers made sure that they were working

properly because it could affect the outcomes texture,

presentation or appearance.

Accurate measurement of the required ingredients, as

planned, was ensured. To prevent food poisoning, manufacturing

and expiration date was checked. The temperature of the oven

was controlled at 375 degrees Fahrenheit (190 degrees

Celsius). After ensuring that all the ingredients were well-

prepared, the experiment/cooking has begun.

Lastly, correct timing of resting the dough was ensured

in order to achieve a fine texture of the pandesal.


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Chapter IV

Presentation, Analysis and Interpretation of Data

This Chapter presents the results, discussion, analysis

and interpretation of the data gathered. Presentation was in

accordance to the statement of problem.

Profile of the Respondents

This section presents the respondents age and gender

profiles. Table 1.1 summarizes age profile while Table 1.2

displays gender profile.

Table 1.1Age Profile of the Respondents

Age Frequency Percentage Rank

17-18 38 76.00 1

19-21 12 24.00 2Total 50 100.00

38 (76%)

12 (24%)

Age Group

17-18 yrs old

19-21 yrs old


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Based from the above table and pie chart, 38 or 76% of

respondents belong 17-18 age group while 12 or 24% of them

belong to 19-21 age group. Generally, this implies that the

respondents were dominated by teenagers or adolescents. At

this developmental stage, teenagers are somewhat adventurous

in exploring new concepts or ideas. Thus, they may find a new

variety of pandesal interesting since it is something new to

them.

Table 1.2Gender Profile of the Respondents

Gender Frequency Percentage Rank

Female 23 46.00 2

Male 27 54.00 1

Total 50 100.00

Based from Table 1.2 and its corresponding graph, gender

ratio is nearly proportional with each other. There were a

27 (54%)

23 (46%)

Gender

MaleFemale


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total of 27 or 54% male respondents while there were 23 or

46% female respondents. Generally, there were a little more

male respondents than females.

Preparation of Ampalaya Pandesal

In this section, Table 2.1 summarizes the ingredients

while Table 2.2 displays the materials needed in preparing

Ampalaya pandesal.

Table 2.1Ingredients Needed in preparing Ampalaya Pandesal

Ingredients Quantity

all-purpose flour 2 cupsbread flour 2 cupswhite sugar cupmelted butter 5 tbsp.baking powder 1 tspwarm water 1 cuprapid rise yeast 1 pouchSalt 1 tsp.raw egg 1 piececooking oil 1 tbsp.Grated Ampalaya meat

Table 2.1 shows the ingredients used in preparing

Ampalaya pandesal which in include all-purpose flour, bread

flour, white sugar, melted butter, baking powder, warm water,

rapid rise yeast, salt raw egg, cooking oil and grated

Ampalaya is the ingredients in preparing Ampalaya pandesal.

Each of these ingredients has their corresponding amount or


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quantity in order to ensure the quality of the pandesal being

made.

Table 2.2Materials Needed in preparing Ampalaya Pandesal

Preparation Phase Mixing Phase Baking Phase

Measuring cup Mixing bowl OvenMeasuring spoon Spatula Parchment paper

PlatesSpatulaBeakerGrater

Strainer

Table 2.2 presents a systematic three-phase baking or

production of the Ampalaya pandesal alongside with the

materials and equipment needed required in each stage. For

the preparation phase, measuring cup and spoon, plates,

spatula, beaker, grater and strainer were used. In mixing

phase, mixing bowl and spatula were utilized. Finally, the

baking phase was aided by oven and parchment paper.

Respondents Evaluation of the Finished Product

In this section, respondents evaluation in terms of

appearance is presented on Table 3.1, color in Table 3.2, and

taste on Table 3.3.


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Table 3.1Respondents Evaluation in terms ofAppearance

FrequenciesTWF WM VIVP

(5)P(4)

SP(3)

Pr(2)

NI(1)

Sweetened 17 19 13 1 0 202 4.04 PUnsweetened 16 19 13 1 0 197 3.94 PLegend:

VP Very Presentable (4.20-5.00)P Presentable (3.40-4.19)SP Slightly Presentable (2.60-3.39)Pr Poor (1.80-2.59)NI Needs Improvement (1.00-1.79)TWF Total Weighted FrequenciesWM Weighted MeanVI Verbal Interpretation

Table 3.1 shows the respondents evaluation of Ampalaya

pandesal in terms of physical appearance. Both sweetened and

unsweetened pandesals were evaluated as Presentable with an

overall weighted mean of 4.04 (TWF=207) and 3.94 (TWF=197),

respectively. In general, both types have the almost same

appearance rating though sweetened type was slightly higher.

Table 3.2Respondents Evaluation in terms of Color

Frequencies

TWF WM VIO(5)

VG(4)

G(3)

P(2)

NI(1)

Sweetened 18 23 7 2 0 207 4.14 VGUnsweetened 17 25 8 0 0 209 4.18 VGLegend:

O Outstanding (4.20-5.00)VG Very Good (3.40-4.19)G Slightly Presentable (2.60-3.39)P Poor (1.80-2.59)NI Needs Improvement (1.00-1.79)TWF Total Weighted FrequenciesWM Weighted MeanVI Verbal Interpretation


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Table 3.2 presents the respondents evaluation of

Ampalaya pandesal in terms of its color. Again, both

sweetened and unsweetened pandesals were evaluated as Very

Good with an overall weighted mean of 4.14 (TWF=207) and

4.18 (TWF=209), respectively. In general, both types have the

almost same color rating though unsweetened type was slightly

higher.

Table 3.3Respondents Evaluation in terms of Taste

Frequencies

TWF WM VIVT(5)

MT(4)

T(3)

B(2)

VB(1)

Sweetened 14 28 8 0 0 206 4.12 MTUnsweetened 15 30 5 0 0 210 4.20 VTLegend:

VT Very Tasty (4.20-5.00)MT Moderately Tasty (3.40-4.19)T Tasty (2.60-3.39)B Bland (1.80-2.59)VB Very Bland (1.00-1.79)TWF Total Weighted Frequencies

WM Weighted MeanVI Verbal Interpretation

Table 3.3 displays the respondents evaluation of

Ampalaya pandesal in terms of its taste. This time, the

overall ratings differ in which the unsweetened pandesal was

evaluated as Very Tasty with an overall weighted mean of

4.20 (TWF=210). Sweetened type was rated as Moderately

Tasty with an overall weighted mean of 4.12 (TWF=206). In

general, the unsweetened type has the highest rating and


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preferred by the respondents to be more tasty than sweetened

type.

Respondents Preferred Type ofAmpalaya Pandesal

In this section, Table 4 displays the preferred type of

pandesal by the respondents.

Table 4Respondents Preferred Type of Ampalaya Pandesal

Type Frequency Percentage Rank

Sweetened 30 60.00 1Unsweetened 20 40.00 2Total 50 100.00

Based from the above table, with its corresponding pie

chart, it was evident that sweetened type (f=30; 60%) of

Ampalaya pandesal was 20% higher than sweetened type (f=20;

40%). In general, sweetened type of Ampalaya pandesal was

more preferred by the respondents.

30 (60%)

20 (40%)

Preferred Type

Sweetened

Unsweetened


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CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the findings, the

conclusion derived from the findings and the recommendation

given based on the findings and conclusions of the study.

Summary

Ampalaya pan-de-sal is bread with vegetable bits. The

Ampalaya or Momordica Charantia, its dough is made up of

flour, sugar, butter, milk, salt, yeast and Ampalaya bits. A

nutritious meal for everybody, that aims to give health

benefits.



beta carotene. Ampalaya is used as herbal treatment for

diabetes, HIV, coughs, skin diseases, and sterility in women,

parasiticide, antipyretic and as purgative among others.

Ampalaya is for Diabetes. Clinical Studies for Ampalaya

Bitter Melon demonstrated hypoglycaemic properties (blood


diabetes mellitus.

It is for the reason that the researchers conducted this

study in order to determine the feasibility or applicability


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of Ampalaya pandesal. Also the researchers wanted to know the

peoples response on its distinct characteristics when mixed

with pandesal dough.

This study therefore aimed to prepare/bake and evaluate

a bread/pandesal using Ampalaya (bitter gourd; Momordica

charantia) as the main ingredient mixed with dough.

Specifically, this study aimed to answer the following

questions:

1.How may the Ampalaya pandesal be prepared in terms of:1.1 Ingredients; and1.2 Materials needed?

2.How may the respondents evaluate the finished product interms of:

2.1 Appearance;2.2 Color; and2.3 Taste?

3.Which of the two types of Ampalaya pandesal (sweetenedand unsweetened) was more preferred by the respondents?

In terms of methodology, a descriptive method of research

was used. After creating the sweetened and unsweetened

ampalaya pandesal, 50 respondents (2nd year HRM students of

NEUST) were asked to evaluate its characteristics if it is

feasible to become another healthy variety of pandesal.


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On the second week of January 2013, cooking of pandesal

was done at the HRM laboratory. Testing/evaluating with

respondents using survey/questionnaire was done right after

the bread product was perfected. Mainly descriptive

statistics was employed to interpret the results. The entire

study lasted from November 2013 to March 2014.

Results or findings revealed the following:

Profile of the Respondents

Thirty-eight (38) or 76% of respondents belong 17-18 age

group while 12 or 24% of them belong to 19-21 age group while

gender ratio is nearly proportional with each other. There

were a total of 27 or 54% male respondents while there were

23 or 46% female respondents.

Preparation of Ampalaya Pandesal

The ingredients used in preparing Ampalaya pandesal

which in include all-purpose flour, bread flour, white sugar,

melted butter, baking powder, warm water, rapid rise yeast,

salt raw egg, cooking oil and grated Ampalaya is the

ingredients in preparing Ampalaya pandesal.

For the preparation phase, measuring cup and spoon,

plates, spatula, beaker, grater and strainer were used. In

mixing phase, mixing bowl and spatula were utilized. Finally,

the baking phase was aided by oven and parchment paper.


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Respondents Evaluation of the Finished Product

In terms of appearance, both sweetened and unsweetened

pandesals were evaluated as Presentable with an overall

weighted mean of 4.04 (TWF=207) and 3.94 (TWF=197),

respectively.

In terms of color, again, both sweetened and unsweetened

pandesals were evaluated as Very Good with an overall

weighted mean of 4.14 (TWF=207) and 4.18 (TWF=209),

respectively.

Lastly, in terms of taste, the overall ratings differ in

which the unsweetened pandesal was evaluated as Very Tasty

with an overall weighted mean of 4.20 (TWF=210). Sweetened

type was rated as Moderately Tasty with an overall weighted

mean of 4.12 (TWF=206).

Respondents Preferred Type of Ampalaya Pandesal

It was evident that sweetened type (f=30; 60%) of

Ampalaya pandesal was 20% higher than sweetened type (f=20;

40%). Sweetened type of Ampalaya pandesal was more preferred

by the respondents.


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Conclusion

Based from the findings and in accordance to the problem

statement, the following conclusions were drawn:

1.The respondents were dominated by teenagers oradolescents. Gender ratio is nearly proportional with

each other tough there were a little more male

respondents than females.

2.There were various ingredients, materials, equipment andmethod utilized in Ampalaya pandesal production which

were common to the pandesal bought and readily available

in the market. The main difference was that, Ampalaya

meat was utilized in this study and was found out to be

feasible.

3.Generally, the Ampalaya pandesal was highly andpositively characterized by the respondents. In terms of

appearance of the finished product, both sweetened and

unsweetened pandesals were evaluated as Presentable.

In terms of color, again, both types were evaluated as

Very Good. Lastly, in terms of taste, the unsweetened

type was evaluated as Very Tasty while sweetened type

was rated as Moderately Tasty.

4.As a final remark, sweetened type of Ampalaya pandesalwas more preferred by the respondents.


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Recommendation

The researchers therefore recommend the following:

1.Follow up studies should be conducted to further improvethe quality of the Ampalaya Pandesal in terms of

appearance, color, taste, and perhaps, aroma, texture or

consistency.

2.Conducting studies regarding its health benefits when itis already incorporated in a dough in the form of pandesal

is also recommended.

3.Future studies on comparison of different market prices ofcommon pandesal versus Ampalaya pandesal. Conduct further

studies regarding its potential source of a business in

order to determine its profitability.

4.Future researchers may utilize this either as a referencematerial or as a guide as they conduct similar studies.


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BIBLIOGRAPHY


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BIBLIOGRAPHY

Anda, D. (2011). Pan de sal noon at ngayon. Accessed November20, 2013 fromhttp://withonespast.wordpress.com/2011/08/03/pan-de-sal-

noon-at-ngayon/

Bureau of Agricultural Research. (2014). Ampalaya. AccessedFebruary 01, 2014 from http://www.bar.gov.ph/agfishtech-home/crops/207-vegetables/1285-ampalaya

Coco Cookies (Published Thesis of 2012)

Department of Health. (2013). Health benefits of ampalaya.Accessed November 20, 2013 from http://doh.gov.ph

Medicalhealthguide.com. (2011). Ampalaya. Accessed January20, 2014 fromhttp://www.medicalhealthguide.com/articles/ampalaya.htm

Merriam Webster Dictionary. 2013. Accessed December 15, 2013from http://www.merriam-webster.com/dictionary/appearance

Mung Bean Cookies (Published Thesis of 2012)

New Webster Dictionary 2013. Definition of terms.

Office of Research Integrity

U.S. Department of Health and Human Services. (2013).Accessed January 15, 2014 fromhttp://ori.hhs.gov/education/products/sdsu/res_des1.htm

Oxforddictionaries.com. (2013). (Definition of terms)Accessed December 15, 2013 fromhttp://www.oxforddictionaries.com/us/definition/american_english/dissolve

Thedailystar.net. (2014). Pur bhora korola (Stuffed bittergourd). Accessed March 10, 2014 from

http://www.thedailystar.net/print_post/pur-bhora-korola-stuffed-bitter-gourd-17052

Thefreedictionary.com. (2013). (Definition of butter, dough,and other terminologies) Accessed December 15, 2013 fromhttp://www.thefreedictionary.com/butter andhttp://www.thefreedictionary.com/dough
http://www.merriam-webster.com/dictionary/appearancehttp://ori.hhs.gov/http://www.oxforddictionaries.com/us/definition/american_english/dissolvehttp://www.oxforddictionaries.com/us/definition/american_english/dissolvehttp://www.thefreedictionary.com/butterhttp://www.thefreedictionary.com/doughhttp://www.thefreedictionary.com/doughhttp://www.thefreedictionary.com/butterhttp://www.oxforddictionaries.com/us/definition/american_english/dissolvehttp://www.oxforddictionaries.com/us/definition/american_english/dissolvehttp://ori.hhs.gov/http://www.merriam-webster.com/dictionary/appearance


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Vocabulary.com. (2013). Definition of terms. AccessedDecember 08, 2013 fromhttp://www.vocabulary.com/dictionary/aroma

Wikipedia.com. (2013). Bread and breadcrumbs. Accessed

December 10, 2013 fromhttp://en.wikipedia.org/wiki/Breadcrumb_(navigation)

Wikipedia.com. (2013). What is bittermelon? Accessed December10, 2013 from http://en.wikipedia.org/wiki/Bittermelon
http://www.vocabulary.com/dictionary/aromahttp://en.wikipedia.org/wiki/Breadcrumb_(navigation)http://en.wikipedia.org/wiki/Breadcrumb_(navigation)http://www.vocabulary.com/dictionary/aroma


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APPENDICES


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Appendix A. Letter of Request / Approval from the Dean

APPROVAL LETTER / REQUEST LETTER ON THIS PAGE


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Appendix B.Consent / Letter to the Respondents

CONSENT LETTER TO THE RESPONDENTS ON THIS PAGE


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Appendix C.Sample Questionnaire

AMPALAYA PANDESAL

Please honestly provide the needed information below:

A.RESPONDENTS PROFILE1.Name(optional): ____________________________________2.Gender: Male Female3.Age (in years): _____4.Course:___________________5.Year Level: _____

1.How would you rate the Pandesal(sweetened Ampalaya meat)in terms of appearance, color and taste?

APPEARANCE COLOR TASTE

5Very

presentableOutstanding Very Tasty

4 Presentable Very GoodModerately

Tasty

3Slightly

presentableGood Tasty

2 Poor Poor Bland

1Needs

improvementNeeds

improvementVery Bland

Please rate the following characteristics of Ampalayapandesal (SWEETENED) using the above scale. Kindly put acheck mark ( ) on the corresponding number.

CHARACTERISTICS 5 4 3 2 1

A.AppearanceB.ColorC.Taste

2.How would you rate the Pandesal(unsweetened Ampalayameat) in terms of appearance, color and taste?

APPEARANCE COLOR TASTE

5Very

presentableOutstanding Very Tasty

4 Presentable Very GoodModerately

Tasty

3Slightly

presentableGood Tasty


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2 Poor Poor Bland

1Needs

improvementNeeds

improvementVery Bland

Please rate the following characteristics of Ampalaya

pandesal (UNSWEETENED) using the above scale. Kindly puta check mark ( ) on the corresponding number.

CHARACTERISTICS 5 4 3 2 1

A.AppearanceB.ColorC.Taste

3.Which one would you prefer? Please check ( ) theappropriate box.

Pandesal with sweetened Ampalaya meat

Pandesal with unsweetened Ampalaya meat

-= End of Questionnaire =-Thank You!


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Appendix D.Sample Pictures / Documentation

The researchers (left) and materials needed (right)

Measurement and preparation of materials and ingredients

Straining of flour needed


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Mixing of dough and grating of Ampalaya meat

Mixing of Ampalaya meat with dough

Cut and baked finished product


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Appendix E. Curriculum Vitae

Personal Information

Name :Arianne O. Tolentino

Address : Brgy Vijandre Cabanatuan City, N.E.

Age : 19

Date of Birth : Aug. 27 1994

Civil Status : Single

Religion : Iglesia Ni Cristo

Parents : Leonora Tolentino

Edmund Tolentino

Educational Background

Tertiary : Nueva Ecija University of Science

and Technology

Year : 2011 - present

Secondary : Mayapyap National High School

Year : 2007 - 2011

Elementary : Calaba Elementary School

Year : 2001 - 2007


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Name : Kimberlyn O. Ocampo

Address : Brgy Inanaa, Llanera, Nueva Ecija

Age : 19

Date of Birth : December 02, 1994


Religion : Iglesia Ni Cristo

Parents : Francisco R. Ocampo

Ofelia O. Ocampo



and Technology


Secondary : San Ricardo National High School

Year : 2007 - 2011

Elementary : Inanama Elementary School

Year : 2001 - 2007


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Name : Erline Mae C. Caysido

Address : Brgy Carmen, Zaragosa Nueva Ecija

Age : 19

Date of Birth : Aug. 27 1994


Religion : Methodist

Parents : Analyn Caysido

Frederick Tolentino



and Technology


Secondary : Carmen National High School

Year : 2007 - 2011

Elementary : Carmen Elementary School

Year : 2001 - 2007


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Name : Julie Ann E. Marquez

Address : San Pablo (B) Aliaga, Nueva Ecija

Age : 18

Date of Birth : July 15, 1995


Religion : Born Again

Parents : Romualdo Marquez

Mercedita Marquez



and Technology


Secondary : Vicente R. Bumanlag Sr. High School

Year : 2007 - 2011

Elementary : San Pablo (B) Elementary School

Year : 2001 - 2007

hrm arianne chapter 1 to 5

Documents

bread of salt

taste of pandesal

arounded bread

product bread

itis bread

pandesal orpan

producebetter quality

fine bread crumbs