HOMEMADE PORK T0CINO: AN ENTREPRENEURIAL UNDERTAKING

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A Thesis

Presented to the Faculty of

MARINERS POLYTECHNIC COLLEGES Naga City

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In Partial Fulfillment

of the Requirements for the Degree

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

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MARIA WILMA S. ESPINOSA October 2011

Statement of the Problem

This study determines the Homemade Pork Tocino: An Entrepreneurial Undertaking. Specifically, it answers the following questions:

1. What are the qualities of an entrepreneur to sustain the Production of tocino? 2. What are the sensory characteristics of pork tocino along: a) taste; b) aroma; c) tenderness; d)

juiciness; and e) appearance? 3.) What is the economic impact of homemade pork tocino making on the family?

INTRODUCTION

The increasing pressure of overpopulation and the need to raise living standard have triggered the need for the production or having quality meat. Housewife now a day must open their own small business in the form of meat product like making homemade Pork Tocino to help their family to earn small amount of money. This Pork Tocino can be made in ones own household. It is simple to do because making tocino has the easies recipe to follow and has the simplest ingredients that you can find in the market and can afford.

ACKNOWLEDGMENT

It is my pleasure to give my sincerest appreciation for the valuable assistance extended to me in the preparation of this paper most especially to the following: My Thesis adviser, Mrs. Merlinda SD. Gimal, for her guidance and untiring effort in supervising this be realized. Mr. Jerome Baldemero BS HRM/ BSHM Department Head Mrs. Gloria Tapan and Mr. Sotero SP Frondozo Jr. for their suggestions and encouragement. My friends who were with me through the hardships encountered and inspired me to move on. My family and relatives, who were my support both spiritually and financially. Above all to the Almighty God for the spiritual guidance and blessing for making what we are now.

Objectives of the study: 1.To be able to identify the qualities or type of an

entrepreneur to sustain the Production of homemade tocino?

2.To be able to know the different sensory characteristics of pork tocino a) taste; b) aroma; c) tenderness; d) juiciness; and e) appearance? 3.) To know the economic impact of making homemade pork tocino in the family? 4. to be able to determine the different recipes of making homemade pork tocino. 5. to be able to identify the different materials used in making pork tocino. 6. What are the profile of the respondents of the study in terms: of the following:
6.1 age 6.2 gender 6.3 civil status 6.4 educational attainment 6.5 Monthly income

DEFINITION OF TERMS: To make this study more understandable the following terms used in this study are carefully defined: COLOR - Refers to the quality or to the appearance being perceived by eye. FLAVOR - Stand for the taste of the cured product. TENDERNESS The softness or capacity of the product to break or separate when chew. AROMA Smell of the cooked product. PRODUCT APEARANCE The physical or outside state of the product which invites appetite.

GENERAL ACCEPTABILITY A summary table that will the respondents degree of Liking or appreciation of the product. HEDONIC SCALE The device developed by Frank C. Brooks and used in testing desirability of any product under study. SUGAR A sweet white, crystalline substance obtained from sugar cane and sugar best. ODOR A characteristic or predominant quality. SALT A white crystalline substance used as a seasoning or preservative. SENSORY CHARACTERISTICS The mean score for the sensory characteristics include flavor, aroma, tenderness, juiciness, product appearance and general acceptability using the hedonic scale system for scoring. ENTREPENEUR A person who takes the commercial risk of starting up and running a business enterprise. FOOD PACKING - To insure the adequate protection and safe delivery from the producer to the ultimate consumer. PRAQUE POWDER Is very essential the preparation of tocino because of ensures the distribution of nitrates which has a

pronounced effect in flavor and helps prevent the development of oxidative rancidity.

MATERIALS IN MAKING PORK TOCINO A total of 1 kilo of pork meat, 2 teaspoon of salt, 8 teaspoon of sugar, teaspoon of praque powder, teaspoon of black pepper and 2 teaspoon of monosodium glutamate and with the use of spicy flavor when used in this study the different combination of Pork meat with spicy flavor served as experiment treatment. FOR TOCINO WITH SWEET FLAVOR A total of kilo of pork meat, teaspoon of salt, 4 teaspoon of sugar, teaspoon praque powder, teaspoon of black pepper, and 1 teaspoon of monosodium glutamate. kilo pork meat teaspoon praque powder

1 tsp. salt 4 tsp. sugar 1/8 glass of water

tsp. black pepper 1 tsp. monosodium glutamate oil

FOR TOCINO WITH SPICY FLAVOR A total of kilo of pork meat, teaspoon of salt, 4 teaspoon of sugar, teaspoon praque powder,2 teaspoon of black pepper, and 1 teaspoon of monosodium glutamate. kilo pork meat 1 tsp. salt tsp. black pepper 1 tsp. monosodium glutamate

4 tsp. sugar 1/8 glass of water

teaspoon praque powder oil

EQUIPMENT AND UTENSILS

Knife Mixing Bowl Frying Pan Measuring Spoon Chopping Board

PROCEDURES: STEPS IN MAKING PORK TOCINO 1. Wash meat thoroughly with water 2. Slice meat to a thickness of about 1/8 to 1/3 of an inches

3. Weight meat to determine the amount of ingredients needed 4. All dry ingredients mixed with white sugar and all liquid spice were added to meat 5. Small amount of mixture is mixed with the praque powder

6. Salt is poured into the mixture of ingredients. 7. Meat will be cured overnight

8. Add small amount of water (1/8) of glass before meat will be made to simmer in a low fire 9. After a few minutes of boiling and when only a little amount of water is left vegetable oil will be added for fry the meat;

10.

Seat a side, to cool and ready to pack. SCOPE AND DELIMITATION

This study is only limited to 5 homemade tocino maker at Naga City public market.

SIGNIFICANCE of the STUDY This study is aimed at introducing homemade tocino for housewives as a help in starting a new entrepreneur at home to augment family income.

HRM STUDENTS The findings will help them envision a brighter outlook in life relevant to the responsibilities in operating a similar business after graduation.

HRM FACULTY Findings in this study will give some enhancement of their energy lessons as well become efficient in whatever job they are in relevance to the HRM business. Researcher Herself --FUTURE RESEARCHER Findings in this study will provide more information in undertaking a research work seminar venture.

APPENDEX A PERMISSION LETTER MARINERS POLYTECHNIC COLLEGES Panganiban Drive, Naga City
_______________________ _______________________ _______________________

SIR/MADAM: Greetings of joy! The undersigned is currently conducting a researched study entitled HOMEMADE PORK T0CINO: AN ENTREPRENEURIAL UNDERTAKING as a part of the requirements for the degree of Bachelor of science in Hotel and Restaurant Management. In this connection, may I seek approval from your office to conduct an interview and gather data through questionnaire. Your approval will help me gather results need for the study. All answer will be handle with strict confident. Thank you and God bless! Very truly yours, MARIA WILMA S. ESPINOSA Researcher Noted: MELINDA SB. GIMAL Thesis Instructress

APPENDIX B QUESTIONNAIRE
Name of respondent(optional): _______________________ Age:____ Gender: _______ Civil Status: ______ Educational Status: __________________ Average Monthly income ____________

Respondents No. ____

Date: ___

Direction: Please rate these samples of pork tocino by checking. CHARACTERISTICS: Sample code: 01- Tocino sweet flavor 02- Tocino spicy flavor

According to COLOR: 5- red 4- light red 3- old rose 2- pale red 1- Pinkish ________ ________ ________ ________ ________ _________ _________ _________ _________ _________

According to TEXTURE: 5- tough 4- slightly tough 3- very tough 2- Moderately 1- soft ________ ________ ________ ________ __________ ________ ________ ________ ________ ___________

According to ODOR: 5- perceptible ________ ________ ________ ________ ________ ________

4-slightly perceptible ________ 3-moderately 2- pronounced 1-not perceptible ________ ________ ________

According to TASTE: 5- like extreme 4-like moderately 3-like very much 2-like moderately ________ ________ ________ ________ ________ ________ ________ ________ ________

1-neither like or dislike_______

According to FLAVOR: 5- absence of pork flavor________ 4-slightly 3-pronounced 2-very pronounced 1-moderately ________ ________ ________ ________ ________ ________ ________ ________ ________

APPENDIX C QUESTIONNAIRE/SURVEY

A survey on PORK HOMEMADE TOCINO

Direction: Please give the appropriate answer by checking the provided space.

-What processed meat do you eat during breakfast? Longanisa Ham Hot dog Corn beef Bacon

-What kind of prepared food do you buy, like? - pork barbecue - chicken barbecue - chicken intestine (isaw) - liver barbecue - lechon

-If we are going to introduce this Pork Tocino will you buy this prepared food? - YES ____ - NO ____