Introduction

Kakanin or Native Delicacies are essential part of the Filipino food culture. It has
a uniquely taste . These are snacks usually made with or containing any or
combination of coconut milk, rice flour, glutinous rice, cassava and
sugar. Kakanin are usually prepared whenever there is a special occasion like fiesta,
birthday, Christmas, anniversary or just enjoy a fun afternoon kakanin snack party
with your family and friends. Majority requires minimum of time and effort to make
and the procedures are easy to follow. One of these Pinoy delicacies are Puto is a type
of steamed rice cake usually served as snack or as accompaniment to savory dishes
such as dinuguan or pancit in Philippine cuisine and believed to be derived
from Indian puttu of Kerala origin. It is eaten as is or with butter and/or grated
fresh coconut, or as an accompaniment to a number of savoury viands most
notably, dinuguan. We also has Kutsinta with grated coconut as merienda in some part
of the Philippines. Kutsinta or kuchinta or even brown rice cake is a type of kakanin
that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey thats
what lye water does at the same time.

Related Studies

We witness puto de leche and crema de kutsinta as famous pinoy delicacies but as
other face of it puto de leche and crema de kutsinta as subject to market. Mrs. Nancy
Diaz, 57 years old, live in Makiling, Calamba City, Laguna she has the knowledge of
making these two pinoy classic miryenda. She used her talent and knowledge of
making these puto de leche and crema de kutsinta as small business. Her story was
she woke up in the morning as early as 3am, preparing what she need to market until
6am. She cost her Php 400 for the ingredients needed in making this rice cakes and
sell every puto de leche Php 12 and crema de kutsinta Php 10. She actually has the
availability of doing these puto de leche and crema de kutsinta 3 hours a day. She
admits that there are hard times in selling of it. Approximately she made usually 30
puto de leche and 30 crema de kutsinta and according to her she gain in Php 100 is the
smallest and Php 260 if all she produced were sold. There are times that not all of she
produced are sold. Sometimes she experience gain and sometimes loss, but thats the
environment of business. We used our knowledge in linear programming that helps
her to strategized the quantity she produce to avoid experiencing loss and to maximize
her profit.

Maximization Problem

A small business produces two types of desert which is puto de leche and crema
de kutsinta. Both deserts require mixing and steaming work. Each puto de leche
requires 3 minutes of mixing and 5 minutes of steaming work and each crema de
leche requires 4 minutes of mixing and 10 minutes of steaming work. There are 420
minutes of mixing and 840 minutes of steaming available per day. The business can
gain a profit of Php 12.00 in each puto de leche and Php 10.00 in each crema de
kutsinta. How many puto de leche and crema de kutsinta should produce by the small
business in order to maximize the profit?

Objective : To maximize profit

Let x = be the no. of puto de leche to produce

 y = be the no. of crema de kutsinta to produce

Available
X Y
Time

Mixing 3 4 420mins

Steaming 5 10 840mins

Profit P12 P10

Subjected to:

3x + 4y 420

5x + 10y 840

X 20

Y 20
 B

A D

A (20,20) = P440

B (20,74) = P980

C (84,42) = P1428

D (113,20) = P1556 *Optimal Solution*

Conclusion:

Therefore, Mrs Nancy Diaz, the owner of a small business, should produce 113
puto de leche and 20 crema de kutsinta to maximize the profit and in order to get the
highest profit of P1556.

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