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Chapter 2 METHODOLOGY Research methodology This of the study presents the method, procedure and action used by the

researchers in conducting the study, particularly research design, sampling procedure, participants of the study, research instrument, data gathering, data analysis, materials, utensils and equipment used production procedure, trial and revision, time for preparation, cost of production and statistical treatment of data. The experimental method of research was used in this study to determine the acceptability of taste of Squash Noodles in terms of sensory qualities such as taste, aroma, appearance and texture. Vaughn, it as (2005), stated that in experimental study the researcher manipulates at least one independent variable and observed the effect of this experiment to the more dependent variable. Experimentation, which in the basic scientific method, in the most precise and reliable way of obtaining data, an experiment is expected to reveal a causal relations. It serves as the proof of hypothesis which seeks to look up two factors into causal relationship through the study of contrasting situation which have been controlled on all factors except the one of interest, the lather being either the hypothetical cause or the hypothetical effect. Participant of the study

This research used the purposive sampling in choosing the respondent to make the research easier. The respondents of this study are the selected ten (10) house wives from San Pablo City, Laguna, sixty (60) HRM students from San Pablo Colleges, first year to third year, ten (10) professors from San Pablo Colleges. Research Instrument Researcher made score card to evaluate the sensory qualities in terms of taste, appearance, and texture as well as to the general acceptability of the experimented Squash Noodles. The score card was validated by the thesis adviser, thereby giving comments and suggestion on the improvement of the product under study. The researchers also utilized library method, internet surfing, and kinly observed on the experiment conducted at the laboratory kitchen so as to record the development of the study. The responses of the respondents will be tallied and treated on the succeeding chapter.

Data Gathering Through the idea of the researchers of producing new variety of food product they come up to one particular study. The data was gathered from internet, books, magazines and others. After that the title of the study was formulated and submitted to the research adviser for approval. Research Procedure

Table 1. Show the materials utensils and tools used in the development of the experiment. Table 1.List of Materials, Utensils and Equipment Ingredients Squash All purpose flour Egg Salt Corn oil Utensils Knife Mixing bowl Measuring cup and spoon Rolling pin Spoon and Fork Strainer Equipment Pasta maker Pot/Casserole

Production Procedure The following were the procedure in preparing Squash Noodles. Squash Noodles can be done through simple method and procedure. First prepare all the materials and tools needed washed and peel the Squash then cut into small pieces after boiling the u Squash until its ready to mash strained the Squash and let it cool and smash. Mix all the ingredients in mixing bowl. Knead the dough until it is smooth textured very firm and dry. Tightly wrap the pasta dough in a plastic and put it on the

refrigerator for at least 30 minutes. Then shape the dough into pasta using the pasta maker. Boil the No Squash noodles and let it cooked.

Process in taro burger patties 1.Preparation of all ingredients needed in the study. The following ingredients used in this study were

Methods of Preparation The flow chart shows the methods of preparation in producing the taro burger patties which the preparation of ingredients and utensils, peeling, boiling, grinding, mixing, molding and cooking.

selecting

preparing

peeling

boiling

grinding

mixing

molding

frying

Taro burger patties

Figure 2. Flow chart of preparing taro burger patties

Production Time Frame Table 3-5. Show the working activities as well as the the time consumed in every activity. Table 3. Project Time Table in Preparing Taro burger patties

Activities Peeling Boiling Grinding Mixing Molding Frying Total Time Consumed

Time 5 minutes 2 hours 3 minutes 10 minutes 8 minutes 10 minutes 2 hour and 28 minutes

Table 4. Project Time Table in Preparing taro chips

Activities Peeling Slicing Cooking Total Time Consumed

Time 5 minutes 5 minutes 2 minutes 12 minutes

Table 5. Project Time Table in Preparing Taro bread

Activities Peeling Boiling Grinding Mixing

Time 5 minutes 45 minutes 5 minutes 5 minutes

Kneading Cooling Molding Baking Total Time Consumed

10 minutes 1 hour and 45 minutes 15 minutes 30 minutes 3 hour and 40 minutes

Cost of Production To find out whether the experiment product is economic value, cost analysis of the product was made.

Statistical Treatment. Statistical treatments are the methods that were used to collect, organize, present, analyze and interpret the data to make better decision. In this study, the response of the respondents from the questioners given to them were and statistically treated. One of the most efficient and effective way of analyzing the data is through the use of statistical techniques. In this study the researches and weighted mean formula. Formula: Weighted mean = fx N When: Wm = the mean

fx = summation of the total score N =the total number of cases

Rating scale was designed according to Likerts theory where 1 is the lowest and 5 is the highest rating. Scale Verbal Interpretation

1.00 - 1.49 1.50 - 2.49 2.50 - 3.49 3.50 - 4.49 4.50 - 5.00

(NA) Not Acceptable (LA) Less Acceptable (MA) Moderate Acceptable (A) Acceptable (HA) Highly Acceptable