Innovation Manuscript Body

UNIVERSITY OF LUZON
COLLEGE OF BUSINESS ADMINISTRATION
CHAPTER I
Rationale
One of the most nifty and appealing vegetables available
throughout the world and beneficial in terms of health and medicine is
squash. Squash is also capable in giving our body enough nutrients and
energy that requires in order for us to do our daily task or activities. Squash
can be grown in both wet and dry season. It can be consumed any time of the
day because it is very common offered in the market in the Philippines.
Cucurbita Maxima, called squash or “kalabasa”, was believed to be first
cultivated in Mexico and Central America, with original seed dating back
12,000 years to caves in Ecuador. Squash remains a staple food in those
areas. The word squash is derived from the Massachusetts Indian word
askutasquash, meaning “eaten raw or uncooked.” It has two varieties:
Summer and winter. The plant can grow up to 3 feet in height, with a spread
of between 2 and 4 feet. All belongs to genus Cucurbita shares common
characteristics. The individual species include dozens of varieties, including
buttercup squash, hubbard squash, cushaw squash, pumpkins, acorn
squash, summer squash, zucchini, autumn squash, and winter squash.
Squash plants grow quickly. They prefer plenty of sunlight during
sprouting. Just apply chicken manure and combine into the soil. For best
result, plowing and harrowing the field two to three times is recommended.
When it is usually mature green in color and has waxy appearance meaning
1|Page
UNIVERSITY OF LUZON
it is ready to harvest. Depending on its price in the market, harvesting is done
twice or thrice.
When it comes to culinary applications, squash is really flexible. It can
be added to a soup, use for salads, can be baked whole or sliced in half, steam
and can used as substitute for other ingredients. The seeds of squash are also
edible, and can be made into a number of different forms or oil when
extracted. And now this study presenting the Squash Jam. Jam is a thick
mixture and sugar that is boiled moderately but quickly until it becomes soft
and thick enough that it spreads easily.
The potential of the product is high because of nutrients that squash
contains, mostly carbohydrates that provide us energy, little protein and
almost no fat. As its yellow color indicates, squash is filled with the mineral
provitamin A that plays a critical role in maintaining a healthy eye vision.
Squash is filled with soluble vegetable fiber, as well as significant amount of
vitamin C, vitamin E and vitamin B6 may all promote good health. The soluble
fiber in squash provides a mild laxative effect, making it important for
digestive health. Squash especially the skin provides a huge supply of
antioxidants. The antioxidant supply in squash is linked to cancer prevention.
Having low level in saturated fat is also helpful for protection against heart
disease. Squash can also strengthen the immune system, manage signs of
diabetes, shape strong bones, decrease symptoms of insomnia, prevent
inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites
2|Page
UNIVERSITY OF LUZON
and infections, increase prostate health, boosts respiratory health, and
reduces blood pressure. While the oil extracted from seeds have a history of
use in botanical and folk medicine. In order to receive the full spectrum of
nutrients that squash has to offer, eat skin, seeds and flesh.
Theoretical Framework
The Innovation Theory of Profit was proposed by Joseph. A.
Schumpeter, who believed that an entrepreneur can earn economic profits by
introducing successful innovations.
In other words, innovation theory of profit posits that the main function
of an entrepreneur is to introduce innovations and the profit in the form of
reward is given for his performance. According to Schumpeter, innovation
refers to any new policy that an entrepreneur undertakes to reduce the overall
cost of production or increase the demand for his products.
Thus, innovation can be classified into two categories; The first category
includes all those activities which reduce the overall cost of production such
as the introduction of a new method or technique of production, the
introduction of new machinery, innovative methods of organizing the
industry, etc.
The second category of innovation includes all such activities which
increase the demand for a product. Such as the introduction of a new
commodity or new quality goods, the emergence or opening of a new market,
3|Page
UNIVERSITY OF LUZON
finding new sources of raw material, a new variety or a design of the product,
etc.
The innovation theory of profit posits that the entrepreneur gains profit
if his innovation is successful either in reducing the overall cost of production
or increasing the demand for his product. Often, the profits earned are for a
shorter duration as the competitors imitate the innovation, thereby ceasing
the innovation to be new or novice. Earlier, the entrepreneur was enjoying a
monopoly position in the market as innovation was confined to himself and
was earning larger profits. But after some time, with the others imitating the
innovation, the profits started disappearing.
An entrepreneur can earn larger profits for a longer duration if the law
allows him to patent his innovation. Such as a design of a product is patented
to discourage others to imitate it. Over the time, the supply of factors
remaining the same, the factor prices tend to rise as a result of which the cost
of production also increases. On the other hand, with the firms adopting
innovations the supply of goods and services increases and their prices fall.
Thus, on one hand the output per unit cost increases while on the other hand
the per unit revenue decreases.
There is a point of time when the difference between the costs and
receipts gets disappear. Thus, the profit in excess of the normal profit
4|Page
UNIVERSITY OF LUZON
disappears. This innovation process continues and also the profits continue
to appear or disappear.
Conceptual Framework
Consumers make decisions by allocating their scarce income across all
possible goods in order to obtain the greatest satisfaction. Consumer
preferences are defined as the subjective (individual) tastes of various bundles
of goods or forms of services. It has numerous factors to tackle before
providing for a definite conclusion regarding the preferences. The ability to
purchase goods does not determine a consumer’s likes or dislikes. One can
prefer Porsches over Fords but only have the financial means to drive a Ford.
The same goes for the food industry along with the growing demand of the
consumer to their product. With the rise of wellness industry over the last
decade, many consumers have expressed their parameters on their product
selection. Many of whom wants to get the best deals of out of their money. In
regards with their product perception and viability of squash jam, the sensory
characteristics must be present, namely: Appearance, Flavor, and Texture.
5|Page
UNIVERSITY OF LUZON
INPUT PROCESS OUTPUT
Determine the
following:
Analysis of:
1. Type of Determine the type of
Innovation Innovation adopted.
adopted.
2. Organizational
2. Organizational elements are applied for Possibe Significant
elements are the success of employed Outcomes of
Applied Innovation
applied for the innovation;
success of
a. Inputs
employed
b. Process
innovation;
c. Resources
a. Inputs
d. Outputs?
b. Process
c. Resources
d. Outputs?
FEEDBAC
K
6|Page
UNIVERSITY OF LUZON
Statement of the problem
This study is aimed to describe the experimentation of squash or
kalabasa focusing on innovation.
Specifically, this study will answer the following problems;
1. What type of Innovation was adopted?
2. How do the following organizational elements are applied for the
success of employed innovation;
1. Inputs
2. Process
3. Resources
4. Outputs?
3. What are the possible significant outcomes of the applied innovation?
Scope and delimitation
The scope of this study is the experimentation and innovation of jam
that is made of squash as its major ingredient. The study will include all the
essential organizational elements that contributed in the conduct of this
study particularly the inputs, process, resources and outputs.
The study does not cover any other food products and materials and
ingredients that is not directly involved in the making of jam.
7|Page
UNIVERSITY OF LUZON
Significance of the study
The utilization of the locally available squash into a jam can bring
benefits to some sector of the country such as:
Respondents-To taste a unique kind of jam and to be informed to the health
benefits of squash. The squash jam will provide a value-added product that
is nutritious and affordable.
Family-It is perfect for any members of the family. For kids and adults to
enjoy a spread and obtain the nutrients that are presented to a squash.
Farmers- This study could inspire them to grow and cultivate more squash
since it can be planted in almost all type of soil and will provide them a good
source of income.
Researchers-The result of the study can be basis for making a squash into a
jam thus producing a high-value product which offers additional health
benefits.
Students- The study will serve as a source of information for any of their
project or researches.
Entrepreneurs-If the product will be accepted by large number of people this
will be a great opportunity for small and medium entrepreneurs for expanding
their source of income through squash jam.
8|Page
UNIVERSITY OF LUZON
Definition of Terms
Squash Jam- one of the most beloved products, the researchers boast the
perfect exquisite texture, taste, and appearance of Squash Jam. With the
Squash versatility when it comes to gustation, the blend of jam made from
the boiling squash and sugar to thicken its consist
Product Innovation of ULCBA students- an annual event orchestrated by
the University of Luzon- College of Business Administration community
wherein newest sets of method, idea, and product are enhanced, maximizing
the full potential of this year’s chosen raw material, Squash.
Inputs-the basic inputs that make up the process are technology, creativity,
and knowledge
Process-it may be achieved on two levels: the research phase and the product
development phase consist of stimulation, proposal selection, problem solving
and output realization
Resources-both internal and external resources.
Output-represented by: products, processes and support activities, and the
general outcome of the innovative process that a business creates with the
innovative capacities is the business’s general innovative index. Of course,
these outputs will be an input to the system as feedback providing a base for
the forthcoming innovations. It should be noticed that the innovations that
9|Page
UNIVERSITY OF LUZON
companies come up with can be grouped into five separate categories as the
following:
 New to the world;
 Similar innovations adopted in other countries;
 Similar innovations adopted to firm’s own industry buts its innovations
differ in identifiable ways from other companies’ innovations;
 Same or very similar innovations adopted by competitors;
 No major Innovations at all.
Possible Significant Outcomes of Adopted Innovation-
Jam- food made by boiling fruit and sugar to a thick consistency
10 | P a g e
UNIVERSITY OF LUZON
Chapter II
Review of Related Literature and Studies
This chapter includes the ideas, generalization or conclusions and
others. Those that were included in this chapter helps in familiarizing the
squash products that are relevant and similar to the present study.
Conceptual Literature
Conceptual Literature pertains to articles or books written by
authorities giving their opinions, experience, theories, ideas, what is good or
bad. Experts in literature make use of this concept in research to outline
possible courses of action or to present a chosen approach to an idea or
thought. Others theorized that it is a type of intermediate theory that pushes
to connect all kinds of queries (e.g. problem definition, purpose, literature
review, techniques, gathering of data and validation. Specifically, conceptual
literature, have books, journals, literary materials, etc. as they are sources of
all data. Conceptual Literature helps the researcher to “conceptualize” what
is written in books or journals.
This research was made to know the acceptability of utilization of
squash in jam. One of the main aims of the research was to develop jam that
is different and new to the taste of people. This study aimed to answer these
questions: What are the sensory characteristics of the Squash jam in terms
11 | P a g e
UNIVERSITY OF LUZON
of appearance, flavor and texture? What is the most acceptable proportion of
sugar in the production of squash jam? What is the consumer or respondent’s
acceptability of the squash jam?
Squash is very common in local market because of its availability its
use in many culinary applications. Supplementation of jam with squash can
increase nutritional advantages. Squash Jam can also help increasing the
awareness of people about the nutrients coming from squash and its impact
on human health that can be enjoyed by adding squash to our diet.
The Nature and Importance of Innovation
Economists have focused on two main types: product and process.A
product innovation is the act of bringing something new to the market place
that improves the range and quality of products on offer: for example, the
Apple iPod is an innovation compared with the Sony Walkman, which was an
earlier portable device for playing music. A process innovation is a new way
of making or delivering goods or services: for example, going to visit the doctor
and recording that you have arrived for your appointment by touching a
screen instead of talking to a receptionist. We shall highlight the basis of such
innovations in the discovery and development of many types of new
knowledge. We begin by outlining the whole supply chain of innovation: from
its basis in such activities as scientific invention, mathematical theorems,
computing algorithms, and information gathering activity through to the
widespread diffusion of this new knowledge embodied in new products and
12 | P a g e
UNIVERSITY OF LUZON
processes within the economy. Using the standard microeconomic concepts
of costs, demand, and consumer surplus, the outcome of both process and
product innovation are analyzed. Even at this stage we encounter differences
depending on the availability of intellectual property rights (IPRs) and the type
of market structure of the relevant industry. If there is market failure, there
will be less innovation than the amount society would ideally want. Here we
stress two aspects of the process of innovation that suggest possibilities for
market failure. The first is that new knowledge—which is created during the
innovation process—is what economists term a public good and such goods
tend to be underprovided by the private market. The second is that innovation
can create positive externalities in the form of spillover benefits to customers
and other firms and these cannot be captured as revenue by innovating firms,
again leading to under provision of innovation.
What is Innovation?
Innovation can be defined as the application of new ideas to the
products, processes, or other aspects of the activities of a firm that lead to
increased “value.” This “value” is defined in a broad way to include higher
value added for the firm and also benefits to consumers or other firms. Two
important definitions are:
• Product innovation: the introduction of a new product, or a significant
qualitative change in an existing product.
13 | P a g e
UNIVERSITY OF LUZON
• Process innovation: the introduction of a new process for making or
delivering goods and services.
Some authors have emphasized a third category of innovation, that of
organizational change within the firm, but we see this as being naturally
included within the second category, as a type of process innovation. Product
innovations may be tangible manufactured goods, intangible services, or a
combination of the two. Examples of recent tangible product innovations that
have had a very significant impact on the way people live and work are
personal computers, mobile phones, and microwave ovens. Intangible
products that complement these types of physical equipment include the
various pieces of computer software needed to control flows of information
through these devices, leading to the delivery of information, the supply of
communication services, or the arrival of a correctly heated dinner. Equally,
process innovations, which are new ways of making and doing things, can
arise from the use of new combinations of tangible and intangible inputs. A
robotic machine to assemble cars can deliver welding services with even
greater precision than a human welder, but is only as good as its computer
control system. Inherent in the above definitions of innovation is an element
of novelty. The question then arises as to how much novelty is enough to
identify any change as “innovation.” A key issue here is to distinguish
innovation, the bringing to market of a truly novel item, from imitation, the
adoption of a new technique or design that is already in the market. A product
14 | P a g e
UNIVERSITY OF LUZON
or process can be new to the firm, new to the domestic market, or new to the
world market. Clearly, the last of these, global novelty, is sufficient to qualify
the product or process as an innovation. For those goods and services that
are not internationally traded—whether due to the nature of the product,
prohibitive transport costs, or restrictions on trade—the test of being “new to
the domestic market” is sufficient to establish that there is an innovation
within that economy. In our view, being “new to the firm” is an insufficient
test for innovation, as the firm in question may simply be adopting a product
design, or a production method, introduced by a competitor. In this book we
call this the diffusion of innovation. We define an innovation as new to the
firm and new to the relevant market. Whether this relevant market is local or
global is dependent on the product or process in question and the degree to
which it is traded in a competitive global or local environment.
Another feature of our two definitions of innovation is that the product
or process must be introduced into the market place so that consumers or
other firms can benefit. This distinguishes an innovation from an invention
or discovery. An invention or discovery enhances the stock of knowledge, but
it does not instantaneously arrive in the market place as a full-fledged novel
product or process. Innovation occurs at the point of bringing to the
commercial market new products and processes arising from applications of
both existing and new knowledge. Thus, we can see that innovation occurs at
the kernel of a complex process, preceded by inventions and succeeded by
15 | P a g e
UNIVERSITY OF LUZON
the widespread adoption of the new genre of products by customers, or the
adoption of best-practice processes in the majority of firms. We call this final
stage diffusion, and it is clear that the benefits of innovation to the economy
and its citizens are not fully realized until this has taken place.
Turning Squash into Jam
In the developmental processing of squash jam, it followed a series of
preparation of ingredients until the actual production of the jam.
The most common ingredients for making jams are fruit but this jam
with squash may also be a potential due to its uniqueness, good nutritional
quality and sensory attributes. The increasing awareness of consumers on
nutritious products will surely make this a leading product in the market. It
can be a value-added product that is nutritious and affordable to the
consumers. The production is simple and requires locally few equipment and
it can be easily done at home. This jam is perfect for the kids that are
conditioned to hate eating vegetables and for adult who have poor eye sight.
This will also inspire farmers to grow and cultivate more squash if it will
achieved high acceptability. These are just some reason how application of
squash in jam will benefit some sectors of the country.
Related studies prove that implementation of squash into a new
product have high chance of acceptability because of its nutrients and
availability.
16 | P a g e
UNIVERSITY OF LUZON
What is squash?
The English word "SQUASH" derived from astutasquash( a literally "a
green thing eaten raw"), a word from the kiarragansett language. This was
documented by Roger Williams, the founder of Rode Island, in his 1643
publication “a key into the language of america. Similar word for squash
exists in related languages of the Alagonquian family such as massachusett.
Squash generally refer to four species of the genus cucurbita native to
the Mexico and central America, also called marrous depending on the variety
of the nationality of the speaker. In north America, squash is loosely grouped
into summer squash or winter squash as well as autumn squash 9 another
name is cheese aquash) depending on whether they are harvested as
immature fruits (summer sqyuash) or matuerfruiets (autumn squash or
winter squash.) groups are from the same family as squashes. well known
types of squash include the pumpkin and the zuchini. Though considered a
vegetable in cooking, botanically speaking, squash is a fruit (being the
receptacle for the plants seeds) and not a vegetable.
(Pumpkin, squash, gourd) is an economically important member of the
Cucurbitaceae family and is among the 10 leading vegetable crops worldwide,
being the extensively grown in temperate and subtropical regions of the world
(Paris 1996; Tadmor et al. 2005). This specie is probably the most
polymorphic species with respect to fruit characteristics like size, shape, and
color, and nearly all of the domesticates have non-bitter fruit flesh that is
17 | P a g e
UNIVERSITY OF LUZON
thicker, more highly colored, and less fibrous than that of their wild relatives.
These domesticate types also have larger and fewer vegetative and
reproductive parts (Paris et al. 2003). Pumpkin has received considerable
attention in recent years because of the nutritional and health protective
value of the seeds that are rich in health beneficial compounds like
polysaccharides, carotene, mineral salts, vitamins, and others (Fu et al. 2006;
Fu et al. 2007; Zhemerichkin and Ptitchkina 1995). Some previous
preliminary reports showed that a pumpkin-rich diet could reduce blood
glucose (Li et al. 2001; Zhang and Yao 2002) as well as mixtures of flax and
pumpkin seeds supplemented in diet of diabetic rats revealed to be helpful in
preventing diabetes and its complications (Makni et al. 2010).
Lately more attention has been focused on the utilization of food-
processing byproducts and wastes, as well as underutilized agricultural
products. Only a small portion of plant material is utilized directly for human
consumption, while the remaining portion of this material or part of it may
be converted into nutrients for either food or feedstuff or into fertilizers, so an
important contribution to food resources or industrial products could be
made (Kamel et al. 1982). After the removal of the pulp and flesh from
pumpkin squash still remains a large quantity of shell and seeds as waste
products. Pumpkin seeds are often utilized directly for human consumption
as snacks after salting and roasting in many Arabian countries and these
seeds have been reported as excellent sources of protein (25.2–37 %) and oil
18 | P a g e
UNIVERSITY OF LUZON
(37.8–45.4 %) (Al-Khalifa1996; Lazos 1986). Several previous reports have
described the nutritive value of proteins, fatty acids and vitamins from
pumpkin seed oils (Murkovic et al. 1996; Stevenson et al. 2007), but there
are very few on the antioxidant properties of pumpkin seeds and shell. These
by-products are produced in large quantities by economically important agro-
food companies in Portugal.
In this study we aim to evaluate the potential of residues from the
industrial processing (squash pumpkin shell and seeds) in order to be used
as sources of beneficial compounds like nutraceuticals for functional foods
(for humans and animals) evaluating the presence of antibacterial agents, as
well as of natural antioxidants and therefore having a high potential of being
processed into added value co-products.
The samples of squash pumpkin seeds and shell used in the present
study were provided from a large company (Douromel - Fábrica de Confeitaria,
Lda.) localized in the North of Portugal that processes fruits (orange, lemon,
fig, cherry, lemongrass, pear, as a well as pumpkin and squash pulp) in order
to produce crystalized fruits. At the present moment this company is
processing annually 52 140 kg of squash pumpkin, generating about 18 900
kg of primary product and 63.8 % of residues (squash seeds and shell).
After the reception of the residues from Douromel was first performed
the mechanical separation of both types of material (cooked and fresh squash
pumpkin seeds and shell), followed by the drying of the samples by two
19 | P a g e
UNIVERSITY OF LUZON
different methods: air-drying in an oven (65 °C) and freeze-drying. These
resultant samples of the two drying methods were then powdered and
homogenized and later extracted with different solvents (ultra-pure water, 70
% ethanol and 70 % methanol at 70 °C during 30 min, and 70 % Acetone and
100 % dichloromethane at 20 °C during 16 h), in order to evaluate the
extraction efficiencies of the different solvents on the samples tested (Fig. 1).
these extracts were used for quantification of total phenolics, antioxidant and
antimicrobial activities. For the identification of low molecular weight
phenolics extracts were analyzed with HPLC (High Performance Liquid
Chromatography).
Jelly and Jams
Jam and jelly are intermediate moisture foods are prepared from fresh
fruits by boiling fruit pulp or fruit extract with sucrose, pectin, acid and other
ingredients such as chemical preservatives, coloring and flavoring substances
and it is consumed as widely in the world. These products are consumed by
people of all age groups and the demand is going up by year and year (Baker
et al., 2005). Jam and jellies can be prepared either from an individual fruit
or mixed fruits. The important constituents in the preparation of jams and
jellies are pectin, sugar and acids in correct proportion for proper gel
formation.
The fruits were selected for jam and jelly preparation as fresh, healthy,
matured and firmly ripped wherein the pectin and acid contents are good and
20 | P a g e
UNIVERSITY OF LUZON
provide better nutrients. According to the Codex standards for jam and jellies,
the total 3 solids content should be between 60 - 65% for jam and 40 - 65%
for jelly (CODEX, 2009). Fruits are major food products and considered as
key ingredients in many processed foods. Having fruits in daily diets has long
been associated with health benefits. A number of studies have supported the
association between a high consumption of fruits and low incidences of
certain chronic diseases (Vant et al., 2000; Lir et al., 2000). Therefore, there
is a considerable demand for fresh fruits as well as their products. Most of
the fruits are available only in particular season and their shelf life is limited;
this requires some processing to preserve the nature of the fruits and to
maintain its quality attributes (Scibisz and Mitek, 2007). Jams and jellies
were originated as an early effort to preserve the fruit for consumption in the
off-season (Baker et al., 2005).
Jam and jellies had considerable nutritional value, with high levels of
vitamin C, phenolic compounds, carotenoids and antioxidant activity.
Therefore, it is a good food alternative and its consumption are value addition
to fruits as well as to its cultivation. Jam and jellies are fruit based products
had considerable nutritional value with desired level of vitamin C, phenolic
compounds, antioxidant activities and other nutrients has been reported by
Rababah et al. (2011) and Amakura et al. (2000) and Wicklund et al. (2005).
Fruits and fruit-based products are good source of minerals such as
potassium, magnesium, phosphorus, calcium, iron and it is essential for the
21 | P a g e
UNIVERSITY OF LUZON
human body growth and development (Worthington, 2001). Mixed fruit jams
and jellies are prepared from combination of different fruit pulps which are
good source of carbohydrates, vitamins, minerals, pectin, dietary fibers and
high energy value that are essential components for normal growth and
development (Vidhya and AnandhiNarain, 2011).
Preservation of Food Products
The consumption of fresh fruits, vegetables and its related food
products has increased over the past two decades for many reasons;
consumers are more concerned about eating as nutritive food and being
healthy and in response to this, the demand of fresh fruits and vegetable
products has increased. However, increase the chances of outbreaks of food
poisoning and food infections related to consumption of fresh fruits and
vegetable products (Warriner et al., 2009). Normal microflora of fruits is
diverse and includes variety of moulds Rhizopus, Aspergillus, Penicillum,
Eurotium, Wallemia and the yeasts Saccharomyces, Zygosaccharomyces,
Hanseniaspora, Candida, Debaryomyces and Pichia sp. and bacteria such as
Pseudomonas, Erwinia, Enterobacter and Lactobacillus sp. which are
predominant in fruit products. These microbes attached to outer skin of fruits
and it comes from several sources such as air, soil, compost and insect
infestation and which are resistant to most of the postharvest processing of
fruits (Pao and Petracek, 1997).
22 | P a g e
UNIVERSITY OF LUZON
Fruits and its products are having more acidic pH and it favoring the
growth of yeasts and molds which are more acid-tolerant than bacteria. The
common molds to be involved in fruit spoilage such as Penicillum sp.,
Aspergillus sp., Eurotium sp., Alternaria sp., Cladosporium sp. and Botrytis
cinereal and some molds are producing heat-resistant ascospores such as
Paecilomycesfulvus, P. niveus, Aspergillus fischeri, Penicillumvermiculatum
and P. dangeardii were reported to cause spoilage of thermally processed fruit
products and its affecting the shelf life of the product by production of off-
flavors, visible mold growth, starch and pectin solubilization and loss of
product texture (Beuchat and Pitt, 1992; Splittstoesser, 1991). The processed
fruit products such as fruit concentrates, jellies, jams, preserves and syrups
have some normal microflora may include osmophilic yeasts and molds and
certain endospore- 5 forming bacteria such as Clostridium, Bacillus sp. that
withstand the canning procedures. These are increasing the chances of
spoilage of fruit products and foodborne infections related to consumption of
these types of food products (Lund and Snowdon, 2000).
Jams and jellies are sugar containing food products which are possible
to getting microbial spoilage immediately after preparation. The shelf life of
traditional jam and jelly products have minimum storage period when without
use of any preservation method (Waseem Tahir, 2002). The molds and
bacteria are major sources of spoilage of fruit products and their presence in
the finished products beyond the permissible level is considered unfit for
23 | P a g e
UNIVERSITY OF LUZON
consumption (Vidhya and AnandhiNarain, 2011). The presence of molds in
food may result in reduction of food quality and also contamination of food
with mycotoxins, which are causing major health problems (Calado et al.,
2014). In the past few decades, increased number of major foodborne disease
outbreaks and many deaths attributed to consumption of fresh, precut and
minimally processed fruit products has been reported in several countries
(Beuchat, 1996; Viswanathan and Kaur, 2001; Calado et al., 2014).
24 | P a g e
UNIVERSITY OF LUZON
Research Literature
Research literature deals with the accumulated studies from previous
experiments revolving around the process and production of jam with other
varieties of fruits and/or vegetables.
According to the research of Pravin Udhavrao et al., entitled “Studies
on Preparation of Squash from Sweet Orange”, the value-added products
(squash) was prepared from sweet orange (Mosmbi) fruits. The physical
characteristics of sweet orange fruit were determined. The physicochemical
characteristics of sweet orange juice were found pH (3.7), total soluble solids
(100 Bx), acidity (0.41%), moisture (88.4%), protein (0.6%), fat (0.05%),
carbohydrate (10.5%), fiber (0.12%) and ash (0.3%). The pH, TSS, acidity and
ascorbic acid of the squash stored at room and refrigerated temperature were
significantly (P < 0.05) decreased. The coliforms were found absent in the
squashes for the storage period (60 days). The yeast and mold colony
appeared after storage period (60days) and total plate count (TPC) after
storage period (30 days) in squash stored at ambient temperature. The
squash stored (30days) were found no colony for TPC, yeast and mold and
coliforms at refrigerated temperature. The sensory quality of sweet orange
squash was acceptable till the storage period (60 days) at refrigerated
temperature and room temperature. The sweet orange can be very well
utilized for preparation of squash.
25 | P a g e
UNIVERSITY OF LUZON
The sweet orange (Citrus sinensis L. Osbeck.) belongs to citrus fruits.
Among all the citrus fruits produced either for export or local market. The
sweet orange contributes 71% of the total citrus production in the world.
Brazil is largest producer of sweet orange. India ranks 3rd in production of
sweet orange with annual production of 4266.9 million tonnes. In
Maharashtra the citrus is grown in district of Ahmednagar, Nasik, Pune. The
nucellar mosambi, mukhed seedless and raja poyi are the major cultivars of
sweet orange cultivated in Maharashtra.
In Parbhani district, nucellar mosambi and rajapimpari are the major
cultivars of sweet orange. The chemical composition of sweet orange shows
that it contains water (86-92%), sugar (5-8%), pectin (1-2%), glycosides (0.1-
1.5%), pentosans (0.8-1.2%), citric acid (0.4 to 1.5%), fibre (0.6-0.9%),
proteins (0.6-0.8%), fat (0.2-0.5%), minerals (0.5-0.9%) and essential oils (0.2-
0.5%). The sweet orange fruit is processed commercially in to various forms
mainly juice, frozen concentrates, squash, RTS drinks, nectar, dry mixes,
canned segments, juice blends, marmalades and other value added products
like pectin and essential oil from peel, natural colors, candied peel, feed yeast
etc. Fresh juice of sweet orange is an important nutritious product providing
45 kcal, moderate quantity of vitamin C, potassium, bioflavonoid and folic
acid and essential items of breakfast. It is refreshing, thirst quenching and
energizing drink of breakfast. It is refreshing, thirst quenching and energizing
drink that improves health and nutritional requirements.
26 | P a g e
UNIVERSITY OF LUZON
Citrus fruits and citrus juices have several beneficial health and
nutritive properties. They are fat free, sodium free and cholesterol free. In
addition they contain potassium, calcium, folate, thiamin, niacin, vitamin B6,
phosphorus, magnesium and copper. They may help to reduce the risk of
heart diseases and some types of cancer. They are also helpful to reduce the
risk of pregnant women to have children with birth diseases. Citrus fruit
processing produces many byproduct with significant value. These by-
products are considered to be rich source of edible and health promoting
agents as polymethoxylated flavonoids, many of which are found exclusively
in citrus peel. The sweet orange peel contain sugars, edible fiber and many
other components that offer excellent opportunities as value-added products,
particularly those components that have biological activities (antioxidant,
anti-cancer,cardio-protective, and food/drug-interactions) or other attributes
that are useful in the development of high-value food products from citrus
peel. Therefore, the morphological characteristics, juice extraction of sweet
orange and storage study of squash at room and refrigerated temperature
were carried out https://www.omicsonline.org.pdf.
According to the study of Triveli Disha et al., (2016) entitled “Production
of Nutritious Jam by Using an Underutilized Fruit Avvrhoa Carambola (Star
Fruit)”, making of jams is the common methods of preserving fruit, the main
factor being high concentration of sugar that helps in preservation.
27 | P a g e
UNIVERSITY OF LUZON
Carambola is a sub-tropical fruit found in Indonesia, Malaysia, etc. In India
the fruit is available in the months of September through October and
January through February. The main health benefits of carambola are anti-
inflammatory, analgesic, hypoglycemic, antimicrobial, hepatoprotective and
anti-ulcer activity. Product development was carried out using carambola
fruit. The jam was developed as a complete natural product with no added
preservatives. Organoleptic properties of the product were assessed by
sensory evaluation and the jam was found to be acceptable. Shelf-life study
of the jam was carried out by microbial analysis and it was found that there
was a decrease in the no. of microbial contaminants. Nutritive value of the
product was also analyzed; the results obtained were Protein 0.88%, Fat
0.19%, Carbohydrates 44.89%, Energy 185 kcal, Dietary fiber 1.68%,
Magnesium 156 mg and Vitamin C 5 mg per 100 gms.
Food is something that is consumed not only for its varied taste but
also for its nutritional importance. Food usually provides the humans with
ample nutrients such as proteins, carbohydrates, fats, vitamins, minerals &
energy. The sources of food are plants and animals, plant sources being the
fruits & vegetables. As most of the fruits are seasonal and perishable in
nature, its processing is a must. To ensure the supply of wholesome, safe,
nutritious and acceptable food to the consumers, there should be processing
of fruits into various products that could be preserved for a long time and
which adds value to the product. Processing of fruits not only serves as a
28 | P a g e
UNIVERSITY OF LUZON
purpose of its preservation but also several other purposes such as
diversification of the economy, reduction of imports and meeting export
demands, stimulate agricultural production by obtaining marketable
products, generate employment, reduce fruit & vegetable losses, develop new
value-added products which are also available during off-seasons (Bakshi&
Joshi; 2013).
Avverhoa Carambola or commonly called as star fruit is a native fruit
to Tropical Asia, Indonesia, Malaysia and other exotic regions such as
Australia, Brazil, Cambodia etc. India’s Carambola season is throughout the
year; but it flourishes during two times i.e. September through October &
January through February. It prefers warm climate and can be grown in India
on the hills up to 1,200 m. In spite of its high availability, it is an underutilized
fruit in the Indian market. The fruit have a high-water content and is a rich
source of dietary fiber, Vitamin C, antioxidant phyto-nutrients such as
polyphenols and flavonoids, B-complex vitamins such as folates, riboflavin,
and pyridoxine. It also carries small amount of minerals and electrolytes like
potassium, phosphorus, and zinc and iron (Ferrera, 2009).
Carambola has a potent antioxidant and antimicrobial activity. It
boosts the immune system to fight against toxic free radicals and other
common infections. The insoluble dietary fiber helps in digestion and also in
lowering blood cholesterol. According to the studies carried out by Dasgupta
et.al in 2013 on Avverhoa carambola, the plant is proved to possess medicinal
29 | P a g e
UNIVERSITY OF LUZON
properties such as anti-inflammatory, analgesic, hypoglycemic,
antimicrobial, hepatoprotective and anti-ulcer activity and therefore the plant
& its fruit can be used as a potent medicine.
Carambola fruits have a very high nutritive value but a sour taste which
makes it unpopular. The availability of the fruit throughout the year makes
it a good choice to be used for development of new products with an appealing
taste. Attempts have been made to develop commercial products from
carambola such as essence, juice and wine (Nagy et.al, 1990; Napahde et.al,
2010). The present study aims to develop jam using carambola and to study
its quality, stability and nutritional properties.
Avverhoa carambola was purchased from the local market.
Experimental trial jams were prepared using the fruit pulp, different
concentrations of granulated sugar and commercial pectin. Plate test was
performed to determine the setting point of jam as described by Khanna and
Gupta, 1993.
The trial samples were subjected to sensory evaluation by 10 semi-
trained panelists to determine the acceptability of the samples. The jam was
evaluated on a 5-point hedonic scale where 1 is the lowest point and 5 is the
highest point for that particular characteristic. The characteristics on which
the jam was evaluated were appearance, color, taste, texture, mouth-feel,
aftertaste and overall acceptability (Lawless and Haymenn, 1999).
30 | P a g e
UNIVERSITY OF LUZON
Nutritional analysis of the jam was carried out at AnazealAnalyticals&
Research Pvt. Ltd. Labs. The overall content of proteins, fats, carbohydrates,
energy, dietary fiber, calcium, phosphorus, potassium, magnesium, Vitamin
C provided per 100 gm of jam sample was determined (Pathak and
Chakraborthy, 2006).
A microbial challenge study was carried out by growth inhibition
method on jam samples to evaluate the stability and safety of a product with
respect to food borne pathogens and spoilage-causing microorganisms. The
samples were challenged by inoculating them with common spoilage
organisms and food–borne pathogens i.e. Escherichia coli, Staphylococcus
aureus, Bacillus cereus and Saccharomyces cerevisiae individually and
incubated at 28oC for 20 days (US FDA, 2009) At different time intervals
aliquots were obtained from these samples, adequately diluted and plated on
selective media and incubated for growth of the contaminants. Nutrient agar,
MacConkey’s agar, Baird parker’s agar and Sabourad’s agar were used for
enumeration of Bacillus cereus, Escherichia coli, Staphylococcus aureus and
Saccharomyces cerevisiae, respectively. Viable counts were determined at
zero time, after 5 days, 10 days, 15 days and 20 days of storage of the samples
at room temperature. Uninoculated controls were also maintained and total
bacterial and mold counts were determined on Nutrient agar and
Sabouraud’s agar.
31 | P a g e
UNIVERSITY OF LUZON
The quality of jam is determined by the proportions of sugar and pectin
added to the fruit pulp. Ideally jams contain 50-65% of sugars which gives
the product a bright colour and natural stability. To optimize the sugar and
pectin content in the final product, trial jams were developed using different
variations as tabulated below.
The production parameters, mainly the degree to which the pulp is
homogenized and the time and temperature used for processing also affect
drastically the quality of the jam produced, and this is well reflected in the
sensory assessment of jams.
The product that was standardized was a pectin-free product as
designed in trial 2. It constituted of pulp-125 gms and sugar- 75 gms and
was processed for 25 minutes. At lesser concentrations the characteristic gel
consistency is lost whereas higher sugar content cause crystallization in the
jam. Jams will less sugar content were also susceptible to spoilage due to
microbial fermentation and may need chemical preservatives (Sidappa and
Lal; 1998).
The work carried out by Patil et al in 2010 has shown that the pectin
content of mature fruits of carambola is very high (5 %). The jam formed
using only pulp and sugar had a bright colour and smooth consistency which
had set well as demonstrated by plate test. There was no need to add
commercial pectin as the frit itself was pectin-rich.
32 | P a g e
UNIVERSITY OF LUZON
Sensory Evaluation:-The sensory evaluation for the variations of the product
showed that the jam with no pectin added was given the highest scores for all
the parameters by the panelist. This was due to carambola having inherent
pectin and therefore no commercial pectin was needed for a product with good
consistency.
Siddiqui et al in 2015 has used sapodilla for jam preparation. The
source of pectin for this was the fruit peel. Sensory evaluation was carried
out for the prepared jam and the consistency of the jam was approved.
Commercial pectin was not required as the fruit peel was shown to possess
gelling properties because of high pectin content. Fruit jams prepared without
adding commercial pectin were found to be of acceptable quality if the fruit is
rich in pectin. The pulp and seeds of quince fruit was used to prepare jam
by Silva et al in 2004 and the antioxidant activity of the product as well as
the raw pulp and seeds were studied. Their results showed that the product
showed a very good activity which can be correlated to its Vitamin C content.
A slight reduction in the activity was reported for the processed jams as
compared to the raw pulp and seed.
Shelf-life study was carried out to check the keeping quality of the
carambola jam. The primary reasons for the deterioration of the product are
the micro-organisms, leading to change in the physical attributes and
organoleptic properties of the product. The product standardized is a 100%
natural jam with no added preservatives, with the ingredients only being
33 | P a g e
UNIVERSITY OF LUZON
carambola and sugar. Therefore, the only preserving factor in the jam is
sugar. Caramola jam is an acid food, rich in carbohydrates, and is therefore
vulnerable to the growth of microbial agents such as yeasts and molds.
Therefore, shelf-life study of the standardized product was carried out by
growth inhibition test for 20 days at an interval of 5 days with storage at room
temperature. Before inoculating the challenge organisms, baseline level of
microorganisms present in the product were determined as control. Control
sample, without any inoculation of the challenge organisms showed product
to be safe and of good quality microbiologically.
According to results obtained for the 20-day shelf life study, there is a
decrease in the number of bacteria, yeasts and molds contaminants in the
jam. The common spoilage causing micro-organisms which were used for
shelf-life study were Bacillus cereus and Saccharomyces cerevisiae. The
bottles in which micro-organisms were inoculated also showed a decreased
gradation in the microbial population. This indicates that the sugar
concentration in the jam i.e. 60% was enough for the inhibition of spoilage
causing micro-organisms. At this concentration the microbial contaminants
are not able to survive in the product and hence the product would not be
spoiled quickly.
The studies carried out by Viberg et al in 1997 on blackcurrant jam
prepared without chemical additives had shown that the jam can remain
stable for a period of 13 months at low temperature. The sugar content of the
34 | P a g e
UNIVERSITY OF LUZON
jam was 23 %. Microbial analyses carried it at regular should no growth of
bacteria, yeasts and molds, spore formers and pathogens. The nutritional
value and the minerals and vitamin content were found to be within the
acceptable value. The color, viscosity and appearance of the jam were stable.
An acceptable product i.e. jams with the use of Carambola, an
uncommon and underutilized fruit was formulated. This jam was developed
as a 100% natural product with no added preservatives. The product was
found to be acceptable based on the sensory evaluation using Hedonic-scale.
It is also nutritious and beneficial for health serving as a good source of anti-
oxidants, minerals and dietary fiber. It was found to have a stable product
with a defined shelf-life. Thus, a nutritious Carambola jam which was
sensorially accepted with a good keeping quality was developed. Additionally,
different products of carambola can be formulated like carambola juice,
confectionary (candy) or marmalade
https://www.researchgate.net/publication/313459182T.
According to the study of Raquel Guine et al., entitled “Development of
an Innovative Jam based on Beertro”, the objective of the present work was
to develop an innovative food product with nutritional properties as well as
appealing organoleptic qualities. For this a jam was prepared on a basis of
pear or apple, to which was added the water from boiling beetroot, without
the addition of any conservatives. Five different jams were produced: pear
35 | P a g e
UNIVERSITY OF LUZON
jam, pear with beetroot, apple, apple with beetroot and finally apple with
beetroot and cinnamon. The preparation of the products involved several
trials until the optimum recipe was found. The final products were then
submitted to sensorial analysis that revealed the panelists preference for the
jam with apple, beetroot and cinnamon. Additionally, some chemical
components were evaluated to characterize the product in terms of fat, sugars
andante oxidant activity, being this one of the most important, given the
interest of utilizing the antioxidant properties of the beetroot to produce ajam
enriched with antioxidants. The results obtained revealed that the applejam
with beetroot and cinnamon had a low sugar content and a high anti-oxidant
activity, enhancing the potential health benefits associated withits
consumption.
Introduction
Beetroot, also called red beet, (Beta vulgaris L.) corresponds to a
number of varieties of edible taproots cultivated in America, Europe, and Asia.
As compared to the sugar beet, the sugar content in beetroot is about 2 times
lower. Beetroot contains high amounts of biologically active substances
including betalains and inorganic nitrate. The high concentration of
betalains, which are water soluble pigments, is responsible for the intense
red color of beetroots, especially betacyan in sand betaxanthins. Besides the
high number of antioxidants, beetroot contains many other health-benefiting
compounds like soluble fiber, minerals (ex.calcium, magnesium, iron,
36 | P a g e
UNIVERSITY OF LUZON
potassium, phosphorus, sodium and zinc) and vitamins (ex. biotin, folic acid,
niacin and vitamin B6). Betalanins are a group of phenolic compounds, which
are secondary plant metabolites. Beetroots are used as sources of natural
colorants in many fields of the food industry; however, their importance goes
beyond their coloring ability, since many possible benefits for human health
have been reported. These include strong antioxidant and anti-inflammatory
activities, the inhibition of lipid peroxidation, increased resistance to the
oxidation of low-density lipoproteins, hepatoprotective activity and chemo-
preventive effects. Because beetroot sugar concentration is low, itis not used
for sugar production, and contrarily is grown for diverse food uses, in the
forms of fresh vegetable, dehydrated or frozen product, or for food
preparations, such as pickles or juices. The main sugar in beetroot is sucrose
with only small amounts of glucose and fructose. An increasing interest in
more differentiated food products has been observed in consumers in the
latest years. To be competitive, the food companies need to continually look
for ways to innovate and to develop new or improved products. Successful
food product development processes rely on a straight communication
between the research and development, the sensory evaluation and the
marketing areas. The aim of this work was to develop a new jam including
beetroot in its composition, which would associate the characteristics of a
traditional jam to the innovative flavor and improved health benefits owing to
the beet antioxidant properties. Further-more, the developed product was
subjected to a set of chemical analysis as well as to sensorial evaluation.

37 | P a g e
UNIVERSITY OF LUZON
Finally, a survey was undertaken to evaluate its potential for
commercialization.
In this work the jams were prepared after an apple base enriched with
cooking water from beetroot. Generally, the preparation of jam comprised the
following steps: initially the beetroot was boiled in water to extract the
components of interest, including the coloring and with antioxidant activity
compounds. After this, 1900 g of apple were boiled in 1.5 L of water obtained
from boiling the beetroot, being added 700 g of sugar. Ten cinnamon sticks
were also added during the boiling process, but these were then removed
before the next step. Subsequently, the product was grounded, and finally, it
was boiled again in order to evaporate the remaining excessive water, and
therefore obtain the right consistency. Variations of the product were made
replacing the apple with pear. Also, basic jams were made without the
beetroot water, for control.
The chemical constituents analyzed were the lipids, sugars and
antioxidant activity, for being the most important for this type of product,
with typically low-protein. The fat content was evaluated by the Soxh let
method, where the fat is extracted from the sample with an organic solvent
which is in contact with the sample. In this case, 5 g of the sample were used
and the extraction solvent was petroleum ether. The extraction process was
carried out for 16 hours. After, the fat was separated from the solvent through
the evaporation of the later and the fat quantified gravimetrically. The sugar
38 | P a g e
UNIVERSITY OF LUZON
content was determined by refractometry. To determine the sugar content 2
g of sample were diluted with 25 mL of water, and the concentration was
calculated as % sucrose. The extraction of the phenolic compounds was
carried out through maceration and subsequent ex-traction with a solution
of methanol: acetic acid(98:2) for 1 hour, with magnetic stirring at room
temperature. The antioxidant capacity was determined by the method using
the free radical 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) ABTS.
The results were based on the percentage of inhibition compared with a
standard antioxidant (Trolox) in a dose–response curve being expressed in
Trolox equivalents. To a tube were added 100 L of sample and 2 mL of ABTS,
previously prepared, and it was placed in the dark at room temperature for
15 minutes. After that the absorbance of the samples was read in a
spectrophotometer at a wavelength of 734nm. The antioxidant activity was
expressed as mg Trolox equivalent (TE) per gram.
As a means of evaluating the characteristics of the product as perceived
by the consumers and to verify which of the product variations would be
better accepted a sensory analysis was made. The panel was composed by 25
untrained tasters, aimed at stimulating the general consumers, aged between
18and 50 years old. The sensorial evaluation consisted in two tests:
ordination and sensorial profile. For the ordination test five samples were
used: PJ - Pear jam basic, AJ- Apple jam basic, PJB - Pear jam with beetroot
water, AJB - Apple jam with beetroot water, AJBC- Apple jam with beetroot
39 | P a g e
UNIVERSITY OF LUZON
water and cinnamon. Through this test was intended to achieve the
preference of the panelists by comparing the different samples tasted. They
were asked to rate samples from 1 - the sample they liked less to 5 - the
sample they liked best. In order to characterize the three samples of beetroot
jam at study (PJB, AJB, AJBC) these were also analyzed to establish their
sensory profiles. For that several attributes were evaluated, namely: product
color, aroma, consistency, sweetness, taste and an overall assessment. Each
of these attributes was rated on a hedonic scale ranging from 1 to 4, where
the number 1 corresponded to the lower limit (less intense, less pleasurable)
and 5 corresponded to the higher limit (very intense, very pleasurable).
A consumer study was undertaken by means of a survey to obtain
information about consumer preferences, indicating which product(s) could
be well accepted by consumers when commercialized. The study has a
quantitative nature and was based on a questionnaire with dichotomous and
multiple-choice questions. The sample was chosen by convenience and the
questionnaire was applied by internet. The number of validated
questionnaires obtained was 100 and the sample ages varied from18 to 55
years. The inquired were mostly from the female gender (55%) against 45 %
from the male gender.
This work allowed concluding that the newly-developed jam produced
with the water from boiling beetroot is low in sugars when compared to the
average amount in this type of product, hence being indicated for diets low in
40 | P a g e
UNIVERSITY OF LUZON
sugars. With respect to the antioxidant activity it was found to be in the
ranges reported in literature for products derived from beetroot, being the
introduction of this ingredient very favorable for the improvement of the
nutritional value of the jam. The sensory analysis showed that the product
which was preferred and also which registered higher scores was the apple
with beetroot and cinnamon. Regarding the market study it was concluded
about the possible interest of the potential consumers in experiencing this
innovative product, which most recognized as appealing.
41 | P a g e
UNIVERSITY OF LUZON
Chapter 3
Methodology
This chapter contains the research design and the methodology used
in the conduct of this study. It incorporates the sampling technique, sources
of data, the research subjects, population of the study, the instrument
utilized to gather data, as well as the statistical tools employed in processing
the data. This chapter will show how the researcher came to the necessary
data for this study, and how these data were analyzed, interpreted and
presented in the easiest way possible.
Research Method Used
This article presents a hybrid methodological technique that fuses
elements of experimental design with qualitative strategies to explore
mediated communication. Called the qualitative experiment, this strategy
uses focus groups and in-depth interviews within randomsized stimulus
conditions typically associated with experimental research. This mixed
methods research draws on the advantages of qualitative inquiry to better
understand meaning construction and gain a more holistic reading of
response differences between varied groupings of mediated content.
42 | P a g e
UNIVERSITY OF LUZON
Subject of the Study
The subject of the study is University of Luzon which is located at the
Perez Boulevard, Dagupan City, Pangasinan.(Figure 2 shows the location map
of University of Luzon in Dagupan City where the research was conducted.)
FIGURE 2: SiteMap of the University of Luzon, Dagupan City
Participants of the Study
There were 13 researchers/ experimenters who undergo this study
which aim was to innovate squash and come up with a new product.
Data Gathering Instrument
Through the observation of the researchers along with critical thinking
and subjective analysis, the researchers distinguished the type of innovation
necessary to make it feasible and viable: Product Innovation. Having majority
of the researchers familiar with the culinary processes, they were able to
modify to the product value of Squash jam to its potential.
Data Gathering Procedure
43 | P a g e
UNIVERSITY OF LUZON
Focus Groups
The researchers subdivided the group initially into three. Each of the
groups aims to perform brainstorming of feasible products surrounding
squash along with an experimentation shortly after the stipulation among the
group members. After the selection of the products from the subdivided
groups, members analyzed the results from the focus group interview. No
comments among the focus group members were disregarded. Every
comment was transcribed and rearranged for each interview questions. The
researchers later selected the most viable ideas, reviewing the same through
the performance of in- depth analysis and critical thinking that led the
researchers to firmly understand and answer the following chapter covering
the innovation process and the production of jam itself.
Treatment of Data
Focus groups share many common features with less structured
interviews, but there is more to them than merely collecting similar data from
many participants at once. A focus group is a group discussion on a particular
topic organized for research purposes.
The analysis and interpretation of focus group data require a great deal
of judgement and care that is similar to the other scientific approaches. It
deals with the skepticism about the value of focus groups arising from the
perception that focus group data are subjective and vague. It can even be
quantified and submitted to sophisticated mathematical analysis. The nature
44 | P a g e
UNIVERSITY OF LUZON
of analysis of the focus group interview data should be determined by the
research question and the purpose for which the data are collected.
Analyzing focus group interviews is not greatly different from analyzing
one-person interviews. No comments among the focus group members are
disregarded. Every comment shall be transcribed and rearranged for each
interview question. Shortly, the researchers selected the most viable ideas,
reviewing the same through the performance of in-depth analysis and critical
thinking.
45 | P a g e
UNIVERSITY OF LUZON
Chapter 4
Presentation, Analysis, and Interpretation of Data
In this chapter, the results of the study are divided into 3 (three) parts
and each have a corresponding table for every topic/matter at focus. The first
part consists of the kind of Adopted Innovation used. The second part of the
results surrounds the products inputs, resources, process/es, and. output.
The third part consists of the factors influencing student’s track preferences
and the extent of which said factors influence the track preference. There
would also be discussion regarding the data that is included.
Type of Adopted Innovation
The researchers adopted Product Innovation. Squash Jam’s
manufacturing process is not hard than it sounds, involving only the most
basic culinary process of Boiling, Mashing, and Stirring. With that being said,
the squash jam can be made possibly by anybody. The researchers
deliberately made the product easy to be manufactured. The process does not
necessarily need to be subtle, that is why the researchers have applied
Product Innovation along with Price Improvement.
Product Innovation is the creation and subsequent introduction of
squash jam as a new and improved version of previous and common jams
sold throughout the world. These jams were initially unpopular because it
46 | P a g e
UNIVERSITY OF LUZON
doesn’t look great enough to be in the long list of edible goods in addition, it’s
a jam- with a vegetable!
The advantage of applying Product Innovation in this study lies heavily
on the importance of establishing the quality of its product. The researchers
experimented on improving the quality of the ingredients along with its
amount of the squash jam.
INPUT
Organizational Elements
Pumpking is owned and managed by group of individuals under
General partnership. They as entrepreneurs agreed to share equal capital,
responsibilities and liabilities, liable for any legal actions and debts that the
business may face as mandated by the law on partnership in pursuant with
the Civil code of the Philippines. They started the business with the aim of
providing high quality products along with good accommodating smiles from
them to its customers who they see as their lifeblood in order to carry out
their missions, visions, and objectives.
47 | P a g e
UNIVERSITY OF LUZON
Job Description
1. Manager - Who is responsible for overseeing and leading the work of a
group of people in many instances. Manager is also responsible for
planning and maintaining work systems, procedures, and policies that
enable and encourage the optimum performance of its people and other
resources within a business unit. They also research competitive
product and analyze consumer behavior to ensure the store meets and
exceeds client’s expectations
2. Assistant Manager -Who is assisting the manager in organizing,
planning and implementing strategy. Assistant Manager
responsibilities include hiring, training sales associates and monitoring
inventory.
3. Production Staff - Professionals who work on a production line in a
manufacturing environment and perform a variety of duties to ensure
production goals are met for an organization.
4. Sales Staff -Promote the customer purchase of a product or the client
engagement of a service. Some business management professionals
consider sales an outgrowth of the marketing function, but others
consider it an independent aspect of an enterprise's overall operational
scheme.
5. Accountant - Accountable for monitoring the progress of projects,
investigating variances, approving expenses, and ensuring that project
48 | P a g e
UNIVERSITY OF LUZON
billings are issued to customers and payments collected. Accountant
often specialize in particular areas of practice including audit,
management consultancy, recovery, taxation and corporate finance.
6. Cashier - Receive and disburse money in establishments other than
financial institutions. Usually involves use of electronic scanners, cash
registers, or related equipment. Often involved in processing credit or
debit card transactions and validating checks
PROCESS
During the researcher's experimentation, varieties of possible products
has consistently emerged prior the pre-judging event. The researchers formed
three teams to continue heightening the efficiency of the experimentation,
working on free time and even weekends on the process before arriving on
Squash Jam.
For the experimentation process, the researchers applied three sensory
characteristics, namely: appearance, flavor, and texture. Through identifying
these characteristics, the researchers were eager to identify more than thirty
products (30) viable and feasible for the study, most notably the Squash Jam.
Because Jams are known to be popular to any people in general, it quickly
found itself to become the researchers’ top product.
Experimentation
49 | P a g e
UNIVERSITY OF LUZON
Experiment 1 The researcher used a quartz of squash (approximately
300g.). It was boiled for 10 mins on a pot over a tinder.
After which, the squash was brought out and
unsurprisingly, the squash was still hard enough to be
mashed. It was decided to be used on a different
experimentation instead.
Experiment 2 At this time, the researcher decided to dice the squash so
they could soften effectively even over a tinder using the
same time as they did on the first (10 mins). Although the
diced squash was still hard but dissolved on the edge
parts, they managed mash ample amount of squash for
multiple experimentation of the mixtures of the rest of the
The researchers began mashing the squash and poured a
small amount of sugar and cream to add flavor on the
ever-versatile taste of squash. For the rest of this mixing
experimentation, the process and results are almost
identical as the researchers found themselves merely
consistently increasing the amount of sugar and cream.
Experiment 3 The experiment 2 was nowhere near from perfection as it
was still lacking two essential factors of the jam, namely:
50 | P a g e
UNIVERSITY OF LUZON
texture and flavor. (Arguably, the jam on the previous
experimentation looked decent and edible nonetheless.)
To address the absence of which, the researchers
included lemon juice and milk and astoundingly, all these
materials profoundly complemented for the texture and
flavor of the squash jam. Also, the squash is now boiled
on a medium heat.
Experiment 4 Experiment 3 was a success! All what was left to do at this
point in time was to merely determine the exact amount
of the ingredients. The researchers used a small weighing
machine to accurately measure the amount of these
ingredients. On what was supposed to be the easiest
among the experiments, the researchers found it harder
at this experiment to settle for a taste fitting to all tongues
enumerated to our target market. However, it led the
researchers to a conclusion. Using 100g of squash as the
scale for the remaining experiment have allowed them to
accurately determine the amount needed to maintain the
tastiness and moist of Squash jam. This experiment
allowed the researchers’ ingredients and its amount
provided.
51 | P a g e
UNIVERSITY OF LUZON
Final List of Ingredients
100g pumpkin
100g sugar
100ml Milk
Final Process for the Experimentation.
Step 1 Dice the pumpkin then add the sugar and lemon juice. Stir
constantly on medium heat.
Step 2 Stir the jelly in half a cup of water and pure the mixture
halfway into cup. Lastly, refrigerate for 2 hours. Pure the
milk and cream into a pan on medium heat. Allow it to
simmer then add the sugar. Stir it well till the sugar is
dissolve. Stir jelly in a half cup of water then put it together
with the mixture
Step 3 Add this on the mixture that has been refrigerated and
refrigerate again for 2 hrs.
52 | P a g e
UNIVERSITY OF LUZON
Materials and Equipment
1. PAN-
A pan is a flat-bottomed pan used
for frying, searing, and browning
foods. It is typically 200 to 300 mm
(8 to 2 in) in diameter with relatively
low sides that flare outwards, a long
handle, and no lid.
2. POT-
A rounded or cylindrical container,
typically of metal, used for cooking.
3. Weighted Scale-
A device used to measure weight or
mass.
53 | P a g e
UNIVERSITY OF LUZON
4. Measuring Cups
They are sets of cups used to
measure powder and small amount
of liquid. The cup will usually have
a scale marked in cups amd
fractions of cup, and often with fluid
measure and weight of a selection of
dry foodstuff.
5. Blender
A blender is a kitchen and
laboratory appliance used to mix or
emulsify food and other substances.
It consists of a blender blade at the
bottom, powered by an electric
motor in the base.
6. Mortar and Pestle
The mortar is a bowl made of hard
wood, stone, or ceramic. The pestle
is a heavy and blunt shaped object.
54 | P a g e
UNIVERSITY OF LUZON
Squash Jam Cost of Production
MATERIALS QUANTITY COST
Pumpkin 1000g Php. 30.00
Lemon juice ½ kl. Php. 52.00
Sugar 1000g Php 15.00
Packaging with Label 8 pcs Php. 200.00
Total Php. 297.00
Divided by: Expected 1pcs
Output (Qty)
Unit cost 29.7
Multiply: Mark up 11.88
(40%)
Multiply: Labor cost 2.97
(10%)
Unit Price 44.55
55 | P a g e
UNIVERSITY OF LUZON
RESOURCES
Plant and Equipment
Pumpking’s booth is designed to conform the customer’s and staffs’
needs when it comes to accessibility, designs, durability, safety and
comfortability.
Pumpking’s booth is made with the best dried lumbers making it
durable enough to hold any unforeseen circumstances. Tt has a space
provided for cooking area so that the safety of the staff and customers. For
increased comfortability and accessibility, the booth’s display and transaction
area are obviously shall take place in the front of the booth so the customers
can immediately notice the products. In regards with the staff
accommodations, they can easily attend and approach the customers
promptly. And lastly the design of the booth is primarily based on the movie
“The Smurfs” character which are the tribal, blue dwarves. The overall layout
and designs of Pumpking’s booth is based on the same, making the entirety
of the booth as Instagram-worthy landscape for any customers who wishes to
dine with us.
56 | P a g e
UNIVERSITY OF LUZON
Customers
The researchers’ market can be segmented into three target populations,
namely:
 Students from Elementary to College;
 Parents of students, guardians;
 University Faculties and Staffs
The university students, being the largest among the projected
target market of the business, are generally the market of our products. Also,
most of the students, if not all, belong to Generation Y, our group decided to
make a research and followed the snack trend of the Millennials. Since it is
elementary to point out that students shall be the top market of every booths
out there, we focus our products primarily to meet their demands, as
previously discussed earlier.
Parents of our fellow students and our school faculties and staffs
are likewise welcome to our booth. Though they are forecasted to be the least
likely market not only for our business, but also for the rest of the participants
of the Innovation, they still have the highest capacity to buy our products.
Supplies
Squash is commonly grown vegetables in the Philippines throughout
the year. For the vegetable's popularity, squash are bought in the Malimgas
market and several malls in Dagupan, making it accessible to every member
57 | P a g e
UNIVERSITY OF LUZON
to our group, hence enabling us to perform separately with our different
products.
Competitors and Related Industries
The competitive situation in the location of the business
establishment will not incur any problem knowing that there are other food
stalls around the area of the market. Moreover, Pumpking has its competitive
edge that will surely make the market purchase our products.
Pumpking offers a high class of food products which are originally
made with the finest ingredients such as spices, additives and other
ingredients that makes a dish special. Our food products are freshly made
with fresh squash because of our strategy in handling our inventory. Another,
Pumpking offers a world-class service in which our service staff will assist
customers from choosing their desired product up to the purchasing phase.
Our customers will surely enjoy the atmoshphere inside our establishment
for which we have built and developed according to the newest construction
designs present in the market.
58 | P a g e
UNIVERSITY OF LUZON
OUTPUT
Although there have been plenty researches and studies behind
utilizing jams from fruits and vegetables, there were only a handful that used
squash as their primary material. For the experimentation process, the
researchers applied three sensory characteristics, namely: appearance,
flavor, and texture. With the use of past researches surrounding the
integration of fruits or vegetables in jam, the researchers wasted no time on
perfecting the right mixture and process from varieties of previous researches.
Feedbacks
Pre-Judging
During the preliminary judging event, the researchers faced an
adversity, ranking dead last among the competitors vying to bring home the
bacon. Moreover, the squash jam caught the attention of the panelists/juries.
All of whom gave different humbling remarks to improve the quality of the
product for its potential giving. A panelist, however, quoted that the cost of
production should’ve been minimized to make it affordable.
Final Judging
Having been initially advised by the respective panelists to resolve
the production flaws of Squash Jam, the researchers listened. To make the
Squash jam available for the public, the researchers planned to cut the cost
59 | P a g e
UNIVERSITY OF LUZON
of jars, generally its appearance. It was a challenge at the beginning simply
because there were other products in the table that the researchers are w
Innovated Product: Squash Jam
60 | P a g e
UNIVERSITY OF LUZON
Significant Outcomes of Product Innovation
The introduction of Squash Jam through the efficient use of product
innovation allowed the researchers to carefully utilize and manage the value
of the same. The effective use of Product Innovation improved the quality and
productivity of Squash Jam. Through learning the measurements of ever raw
materials, the researchers were able to monitor and budget its finances and
storage spaces wisely. What makes the product more interesting is its ease of
customization with its taste and texture, depending on the preferences of the
customers.
New Source of Income
Entrepreneurs
When it comes to entrepreneurship, risk-taking is a special trait of
every entrepreneur who would voluntarily invest their money on a product
that has potential. No, entrepreneurship is more than that. Entrepreneurship
deals on sufficing the growing demand of the consumers. The promising rise
of SMEs in recent years, making up 99.5% of the businesses in the
Philippines is a manifestation of how innovation is an integral factor with the
development of an organic product.
Thus, the researchers believe, if given the chance to have the
investment needed to put squash jam in the market, they will be able to
61 | P a g e
UNIVERSITY OF LUZON
introduce the desiring taste of jams twisted with squash. The risk of failure
for these delightful jams is low.
Farmers
Farmers enjoy the accessibility of farmlands since squash, they tend
to grow to almost any soil.
Government Subsidies
Regarding the business, government usually gives all special grants
in the form of financial assistance, tax exemption, or tax privilege to aid and
the develop the industry/ product. On the other hand, farmers who wish to
cultivate squashes and make squash jam themselves can likewise avail the
same grant along different agricultural credit subsidy in the government’s
plan to its accessibility and develop the rural community.
62 | P a g e
UNIVERSITY OF LUZON
Chapter 5
Summary, Findings, Conclusions, and Recommendations
This chapter discusses the summary, findings and conclusions of the
study. Recommendations are also forwarded in this chapter.
Summary of the Study
This study was conducted to determine the viable experimentation of
squash and the innovation involved.
 Type of Innovation adopted.
 Organizational elements are applied for the success of employed
innovation;
1. Inputs
2. Process
3. Resources
4. Outputs?
 The possible significant outcomes of the applied innovation.
63 | P a g e
UNIVERSITY OF LUZON
Findings
Based on the conducted observations along with interviews gathered, the
researchers found the following:
1. Product Innovation was selected by the entire research group.
2. The organizational elements along with job descriptions were thoroughly
discussed and illustrated.
3. It was revealed that the researchers were able to find the perfect mixtures of
product on the 4th experiment.
4. It was determined that pumpkin, sugar, and milk were identified as the
product’s raw materials.
5. 3 steps were involved in the manufacturing process.
6. The materials and equipment used were likewise identified as follows:
 Pot
 Pan
 Blender
 Weighing scale
 Measuring cups
 Mortar and Pestle
7. It was determined that the unit price is Php44.55.
8. Squash Jam’s suppliers and potential customers were determined.
9. The plant and other resources were also determined.
64 | P a g e
UNIVERSITY OF LUZON
10. Feedbacks during the Pre-Judging and Final Judging were narrated
and discussed.
11. Significant outcomes were determined.
Conclusion
Based on the findings, two primary conclusions are drawn:
1. Product Innovation was primarily used by the researchers for its viability to
the product especially in the addition of value and utilization of resources
while maintaining the quality of Squash Jam through accurately measuring
each ingredients and proper allocation of various resources essential to the
manufacturing of Squash Jam.
2. The effective use of organizational elements namely: input, process,
resources, and output from numerous experiments had allowed the
researchers to easily determine various demands of product innovation as
they incorporate it into Squash Jam. Determining the exact details and
information supplement to the manufacturing had allowed the researchers
to allocate surplus time to maintain the quality of the product.
65 | P a g e

Innovation Manuscript Body

Încărcat de

Informații document

Titlu original

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

Innovation Manuscript Body

Încărcat de

Drepturi de autor:

Formate disponibile

UNIVERSITY OF LUZON

COLLEGE OF BUSINESS ADMINISTRATION

One of the most nifty and appealing vegetables available

throughout the world and beneficial in terms of health and medicine is

day because it is very common offered in the market in the Philippines.

Cucurbita Maxima, called squash or “kalabasa”, was believed to be first

12,000 years to caves in Ecuador. Squash remains a staple food in those

askutasquash, meaning “eaten raw or uncooked.” It has two varieties:

of between 2 and 4 feet. All belongs to genus Cucurbita shares common

characteristics. The individual species include dozens of varieties, including

buttercup squash, hubbard squash, cushaw squash, pumpkins, acorn

squash, summer squash, zucchini, autumn squash, and winter squash.

Squash plants grow quickly. They prefer plenty of sunlight during

it is ready to harvest. Depending on its price in the market, harvesting is done

When it comes to culinary applications, squash is really flexible. It can

and thick enough that it spreads easily.

The potential of the product is high because of nutrients that squash

contains, mostly carbohydrates that provide us energy, little protein and

provitamin A that plays a critical role in maintaining a healthy eye vision.

Squash is filled with soluble vegetable fiber, as well as significant amount of

fiber in squash provides a mild laxative effect, making it important for

digestive health. Squash especially the skin provides a huge supply of

antioxidants. The antioxidant supply in squash is linked to cancer prevention.

diabetes, shape strong bones, decrease symptoms of insomnia, prevent

inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites

and infections, increase prostate health, boosts respiratory health, and

The Innovation Theory of Profit was proposed by Joseph. A.

Schumpeter, who believed that an entrepreneur can earn economic profits by

introducing successful innovations.

of an entrepreneur is to introduce innovations and the profit in the form of

reward is given for his performance. According to Schumpeter, innovation

cost of production or increase the demand for his products.

as the introduction of a new method or technique of production, the

introduction of new machinery, innovative methods of organizing the

The second category of innovation includes all such activities which

increase the demand for a product. Such as the introduction of a new

commodity or new quality goods, the emergence or opening of a new market,

if his innovation is successful either in reducing the overall cost of production

shorter duration as the competitors imitate the innovation, thereby ceasing

the innovation to be new or novice. Earlier, the entrepreneur was enjoying a

monopoly position in the market as innovation was confined to himself and

innovation, the profits started disappearing.

allows him to patent his innovation. Such as a design of a product is patented

the per unit revenue decreases.

Consumers make decisions by allocating their scarce income across all

possible goods in order to obtain the greatest satisfaction. Consumer

preferences are defined as the subjective (individual) tastes of various bundles

of goods or forms of services. It has numerous factors to tackle before

providing for a definite conclusion regarding the preferences. The ability to

decade, many consumers have expressed their parameters on their product

characteristics must be present, namely: Appearance, Flavor, and Texture.

INPUT PROCESS OUTPUT

Statement of the problem

This study is aimed to describe the experimentation of squash or

kalabasa focusing on innovation.

Specifically, this study will answer the following problems;

1. What type of Innovation was adopted?

2. How do the following organizational elements are applied for the

success of employed innovation;

3. What are the possible significant outcomes of the applied innovation?

Scope and delimitation

The scope of this study is the experimentation and innovation of jam

essential organizational elements that contributed in the conduct of this