MILKFISH OFFAL POLVORON ENHANCED

WITH AMPALAYA LEAVES

 INTRODUCTION
Background of the Study
The WHO and FAO, among many other nationally recognized organizations,
have recognized that there are over 2 billion people worldwide who suffer from a
variety of micronutrient deficiencies. In 1992, 159 countries pledged at the
FAO/WHO International Conference on Nutrition to make efforts to help combat
these issues of micronutrient deficiencies, highlighting the importance of decreasing
the number of those with iodine, vitamin A, and iron deficiencies.[2] A significant
statistic that led to these efforts was the discovery that approximately 1 in 3 people
worldwide were at risk for either an iodine, vitamin A, or iron deficiency.
[5] Although it is recognized that food fortification alone will not combat this
deficiency, it is a step towards reducing the prevalence of these deficiencies and
their associated health conditions.[6]
 In Canada, the Food and Drug Regulations have outlined specific criterion which justifies
food fortification: to replace nutrients which were lost during manufacturing of the product (e.g.
the manufacturing of flour; to act as a public health intervention; to ensure the nutritional
equivalence of substitute foods (e.g. to make butter and margarine similar in content, soy
milk and cow's milk, etc.); to ensure the appropriate vitamin and mineral nutrient composition of
foods for special dietary purposes (e.g., gluten-free products, low sodium, or any other products
specifically designed for special dietary requirements from an individual). (Food and Agriculture
Organization for the United Nations (FAOSTAT), 2017.)
Bangus deboning is now a lucrative industry in the Philippines and is gaining popularity in
the country as well as other countries. As production of deboned bangus increases, wastes, and
by-products also increase. According to Guevarra 25-28% scrap is generated from bangus
deboning of which 20% of the scrap is dumped into the river. Among these wastes and by-
products are the bones, spines, gills and intestine of bangus. These wastes and by-products could
still be utilized and turned into nutritious food items for the people. This could not be considered
as scrap in fish because it is rich in nutrients and could still be made into item for human
consumption. (Calmorin, 2003) stated that different recipes like burger and polvoron can be
formulated using fish offal.
 Ampalaya, Momordica charantia, is a climbing vine. Ampalaya fruit is green and
oblong in shape. The leaves of the plant are heart shaped. Each leaf is between five and
ten centimetres wide. Department of health endorses this first as a natural alternative
medicine for liver problems.
Scientific evidence that ampalaya is healthful is not yet available. However, there
are various recommendations for how to use this fruit for health benefits such as: diabetes,
stomach ache, skin imitations, cough and colds and HIV infections. Ampalaya could also
be used in meals, as soup, teas and additives (Gonzales, 2014)
Recently, studies about adding bangus bones in some food products like cookies
had been conducted. It was found out that the calcium content of the product was high and
thus bangus offal powder to ordinary polvoron will enhance its nutritive value especially
its calcium contents (Afalla et al;2003). With the success of the study, about developing
milk fish offal polvoron enriched with ampalaya leaves, children and adult can now enjoy
a cheaper and ready to eat source of calcium needed by the body for growth and
development of bones and teeth. The adoption of the technology by the fisher folks could
be a potential source of income for the families.
Objectives of the Study
The study aims to determine the acceptability of developed milk fish offal polvoron
enhanced with Ampalaya leaves.
Specifically, it will seek answer to the following:
1.Determine the level of acceptability of milk fish offal enrich with ampalaya leaves in
terms of:
a.Over all acceptability
b.Color
c.Sweetness
d.Saltiness
e.After taste
f.Over all Texture
2.Identify which among the treatments is most acceptable
3.Find out the significant difference in the level of acceptability among the treatments?
Hypothesis
There is no significant difference on the level of acceptability
of Milkfish Offal Polvoron enhanced with Ampalaya leaves among
the three treatments.
Significance of the Study
This study will benefit the following entities:
Fisher folks. This study provides knowledge and information of a new product
that is surely delicious and healthy. Additional knowledge about preparing and processing
of polvoron can also be gained.
Students. This study provides them knowledge of a new product. They can also
be able to know the preparation of polvoron out of milk fish offal and ampalaya leaves.
Community. It can be beneficial to the production of our community by means of
sharing this new product.
Future Researchers. This study will serve as a reference for other researchers in
making new product.
Researcher Herself. This study may be helpful for the researchers because this
will serve as guide for better understanding about production.
Parents. This study may help the parents by making the product as one of their
business.
Scope and Limitation of the Study
This study is limited to determine the development and
acceptability of milk fish offal as polvoron enhanced with ampalaya
leaves in terms of its sensory attributes which is consisted of overall
acceptability, color, sweetness, saltiness, after taste, and over all
texture.
 Definition of Terms

The following terms were defined operationally or conceptually in order to arrive at

common understanding of the terms as used in the study.
Aftertaste. A taste remaining in the mouth of the respondents after the evaluation
of the product through taste test.
Ampalaya leaves powder. An air dried and pulverized ampalaya leaves used as
enhancer in Milkfish offal polvoron.
Color. The property by an object of producing different sensation on the eye as
a result of the way the objects reflects or emit light.
Fish Offal. Are waste and by-products derived from the discarded parts of fish
such as bones, spines, gills and intestine that are unfit for human consumption and
can be valuable source of protein and calcium to be used as enhancer of polvoron.
 Food Processing. Combines raw food ingredients to produce marketable
food products that can be easily prepared and served by the consumer.
Milk fish (Bangus). It is the national fish and main aquaculture product of the
Philippines.
Saltiness. The property of containing salt (as a solution) added to polvoron.
Sweetness. The quality of being sweet. This refers to the level of sweetness
of the sample as evaluated by the respondents.
Taste. The flavor of something or the ability of a person to recognize
different flavors.
Taste Testing. This is the method employed to know the acceptability of the
processed product. It was done through sample testing.
 Chapter III
METHODOLOGY

This chapter discusses the methods and procedures used in the study. It
includes the research locale, research design, respondents, of the study and process.
Research Locale
The preparation of polvoron using mixture of milk fish offal and ampalaya
leaves will be conducted at the Fish Processing Laboratory Room of the College
Fisheries under the supervision of the research adviser. Sensory evaluation and data
gathering procedure will be undertaken in Southern Luzon State University Judge-
Guillermo Eleazar located at Barangay Rizal Tagkawayan, Quezon approximately a
kilometer away from the main town.
Selection of Respondents
The research study will purposely select sixty (60) respondents from
different groups of students, teachers, employees of Southern Luzon State
University-Judge Guillermo Eleazar and household members within Barangay
Rizal, Tagkawayan, Quezon. Each group will compose of 15respondents to be
selected using the purposive and quota sampling experimental design. These
selected respondents will evaluate the polvoron using mixture of milk fish offal and
ampalaya leaves in terms of its sensory attributes using the Hedonic Scale of
sensory evaluation.
Table 01 shows the distribution of sixty (60) respondents to test the level of
acceptability of milkfish offal polvoron enhanced with ampalaya leaves in three
treatments: Treatment 1 (20g: 77g: 0.50g), Treatment 2 (40g: 78g: 1.00g),
Treatment 3 (60g: 79g: 1.50g).a
 Table 01
Distribution of the Respondents

Respondents Frequency Percentage

Students 15 25
Teachers 15 25
Employees of Southern Luzon State 15 25
University-Judge Guillermo Eleazar

Household members within 15 25

Barangay Rizal, Tagkawayan, Quezon

TOTAL 60 100
Research Design
This research study will employ the Two-group experimental
research design with three treatments to evaluate the acceptability of
polvoron using mixture of milk fish offal and ampalaya leaves by means
of sensory evaluation. Table 02 presents the Sample for Two Group
Design of the Study.
 Table 02
Sample for Two - Group Design of the Study

MILKFISH OFFAL POLVORON ENHANCEDWITH

Respondents AMPALAYA LEAVES
Control Group Experimental Group
1 x x
. x x
. x x
. x x
. x x
. x x
. x x
. x x
60 x x

Mean x x
Research Instrument
This study uses the sensory evaluation sheet as an instrument in gathering data to evaluate the
level of acceptability of polvoron using mixture of milk fish offal and ampalaya leaves in terms of its
sensory attributes and general acceptability. Part 1. Of the sensory evaluation sheet contains the name of
the list of respondents and the date when the test of acceptability was done. Part 2 contains the evaluation
and rating sheet of the product in its sensory attributes namely as; Overall acceptability, color, sweetness,
saltiness, after taste, over all texture and general acceptability by checking the corresponding weight of 5-
most acceptable, 4-more acceptable, 3-acceptable, 2-less acceptable and 1-least acceptable. The sensory
evaluation will be adapted from the study of Moraleda (2017)

Data Gathering Procedure

Prior to the conduct of this study, permits to conduct this study will be secured first from the
office of the College Administrator, Office of the Assistant Director, Academic affairs and to the in-charge
of the Fish Processing Laboratory Room.
To evaluate the level of acceptability of polvoron using mixture of milk fish offal and ampalaya
leaves, the researcher will prepare three different treatments in the Fish Processing Laboratory Room
under the supervision of research adviser. Taste test and acceptability test will be conducted among the
selected respondents. Data will be gathered, tabulated analysed and interpreted.
 A. Product formulation
Treatment Milk fish offal Polvoron: Flour:
AmpalayaRatio

I 20g:80g: 1.5g
II 40g:60g: 1.0g
II 60g:40g: 0.5g
IV (control) 0g:100g:0g

Basic Ingredients: Sugar, Milk,

Butter, Vanilla
 B. Process/Procedure of Milk fish Offal Polvoron Enhanced with
Ampalaya Leaves
Instead of throwing it away, calcium-rich milk fish offal can be
used as an ingredient for making a dessert. The making of polvoron out
of bangus offal was pioneered in 2000 by Dean Laurentina Calmorin of
the Northern Iloilo Polytechnic State College in Estancia, Iloilo. She
successfully incorporated powdered milk fish offal in making polvoron,
a sweet and powdery desert that is conventionally made of flour, milk
powder, sugar and butter.
 Milk fish Offal Polvoron
Treatment 1

Ingredients:
80g All-purpose flour-
35g Powdered milk-
10g Butter-
5ml Vanilla extract-
20g Milk Fish offal-
1.5g Powdered ampalaya leaves-
25g Sugar
• PROCEDURES:
• 1. Soak milk fish offal in a marinating solution overnight
• 2. Pressure cook for 1 hour at 10 Lbs.
• 3. Grind until powdery sun dry.
• 4. Sundry ampalaya leaves and grind until powdery.
• 5. Toast flour until golden brown.
• 6. Sift flour. Press the lumps, and sift flour again.
• 7. Blend all ingredients except for butter and vanilla extract.
• 8. Heat butter and vanilla extract.
• 9. Thoroughly blend all ingredients with butter-vanilla mixture. Cool, mold and
wrap, and pack.
 Milk fish Offal Polvoron
Treatment II

Ingredients:
60g All-purpose flour
35g Powdered milk-
10g Butter-
5ml Vanilla extract-
40g Milk Fish offal
1.00g Powdered ampalaya leaves
25g Sugar
PROCEDURES:
1. Soak milk fish offal in a marinating solution overnight
2. Pressure cook for 1 hour at 10 Lbs.
3. Grind until powdery sun dry.
4. Sundry ampalaya leaves and grind until powdery.
5. Toast flour until golden brown.
6. Sift flour. Press the lumps, and sift flour again.
7. Blend all ingredients except for butter and vanilla extract.
8. Heat butter and vanilla extract.
9. Thoroughly blend all ingredients with butter-vanilla mixture. Cool,
mold and wrap, and pack.
 Milk fish Offal Polvoron
Treatment III

Ingredients:
40g All-purpose flour
35g Powdered milk
10g Butter
5ml Vanilla extract
60g Milk Fish offal
0.5g Powdered ampalaya leaves
25g Sugar
PROCEDURES:
1. Soak milk fish offal in a marinating solution overnight
2. Pressure cook for 1 hour at 10 Lbs.
3. Grind until powdery sun dry.
4. Sundry ampalaya leaves and grind until powdery.
5. Toast flour until golden brown.
6. Sift flour. Press the lumps, and sift flour again.
7. Blend all ingredients except for butter and vanilla extract.
8. Heat butter and vanilla extract.
9. Thoroughly blend all ingredients with butter-vanilla mixture. Cool,
mold and wrap, and pack.
 Milk fish Offal Polvoron
Treatment IV

Ingredients:
100g All-purpose flour
35g Powdered milk
10g Butter
5ml Vanilla extract
0g Milk Fish offal
0g Powdered ampalaya leaves
25g Sugar
PROCEDURES:
1. Soak milk fish offal in a marinating solution overnight
2. Pressure cook for 1 hour at 10 Lbs.
3. Grind until powdery sun dry.
4. Sundry ampalaya leaves and grind until powdery.
5. Toast flour until golden brown.
6. Sift flour. Press the lumps, and sift flour again.
7. Blend all ingredients except for butter and vanilla extract.
8. Heat butter and vanilla extract.
9. Thoroughly blend all ingredients with butter-vanilla mixture. Cool,
mold and wrap, and pack.
Statistical Treatment
Five (5) Point Hedonic Scale will be used by the respondents to evaluate the levels of acceptability such as
appearance, aroma, texture, flavour and general acceptability of the products. Weighted arithmetic mean and F-test or
analyses of variance are the statistical tools that will be used to analyse and interpret the data. Mean is used to
determine the acceptability of the quality attributes of the different treatments.
P = f/Nx100
Where:
P=Percentage
f= frequency
N=Population
Weighted mean
WX=5n+4n+3n+2n+1n
N
Where:
WX- weighted mean
n- frequency
N-population
 To determine the significant difference on the level of acceptability of polvoron using the three
treatments, t-test will be used to test the hypothesis. t-test will be used to test the hypothesis concerning
the means of three or more populations. t-test can be defined through the following formula:

t = X1 - X2
SS1 + SS2 1 + 1
n1 + n2 – 2 n1 n2
Where:
t = the test
X1 = the mean group 1
X2 = the mean group 2
SS1 = the sum of squares of group 1
SS2 = the sum of squares of group 2
n1 = the number of observations in group 1
n2 = the number of observations in group 2
Likert Scale
To interpret the sensory evaluation of the respondents on the polvoron using mixture
of milk fish offal and ampalaya leaves, the following Likert scale was used as formulated
by the researchers.
Scale Range
Interpretation
5 4.21-5.00 Most
Acceptable
4 3.41-4.20 More
Acceptable
3 2.61-3.40
Acceptable
2 1.81-2.60 Less
Acceptable
1 1.00-1.80 Least
Acceptable
THANK YOU :)