Tanza National Comprehensive High School
Senior High School
Daang Amaya II, Tanza, Cavite
The Acceptability of Alamang Kikiam to the Grade 11 Students of
Tanza National Comprehensive High School
A Research Paper presented to the Faculty of
Senior High School Department
Tanza National Comprehensive High School
In Partial Fulfillment of the Requirements for
Practical Research in Daily Life 2
Arcal, Liane Marie C.
Bacolod, Anne Corrinne L.
Benito, Erika Mae A.
Tapar, Joyce Karen R.
Toos, Marijoy
Villaganas, Trisha Mae A.
Maraño, Renzmark D.
Trias, John Francis A.
Vicedo, Christian Andrei B.
Submitted to: Rachel Anne Roglan
October 2017
Republic of the Philippines
Department of Education
Region IV – A CALABARZON
Division of Cavite
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite
APRROVAL SHEET
This research study entitled “The Acceptability of Alamang Kikiam to the Grade
11 Students of Tanza National Comprehensive High School”, prepared and submitted
by Liane Marie C. Arcal, Anne Corrinne L. Bacolod, Erika Mae A. Benito, Joyce Karen R.
Tapar, Marijoy Toos, Trisha Mae A. Villaganas, Renzmark D. Maraño, John Francis A.
Trias and Christian Andrei B. Vicedo in partial fulfillment of the requirements for the subject
of Practical Research in Daily Life 2 has been examined and is recommended for
acceptance and approval.
Approved by:
RACHEL ANNE ROGLAN
Research Teacher
ACKNOWLEDGEMENT
The success of this study would not be possible without the encouragement
and invaluable help of the people behind us who have been with us throughout this
study. We would like to extend our sincerest gratitude to all the individuals who
gave us guidance to complete this Research Study:
Our Almighty God, thank You for all the strengths and wisdom You’ve
showered to us. All the sleepless nights and exhausting days are worthy, for this
study has been successful because of Your will. We would not reach anything at
all if it is not with You. You became our guide, our power and our companion;
To our teacher in Practical Research 2, Ms. Rachel Anne Roglan, who is
always there to share another knowledge and wisdom, who is wholeheartedly
willing to give her free time just to make sure we did our research right and well,
who is not letting her students be clueless about the things to be done, who is so
understanding and who became such a motivation for the researchers, we extend
our utmost gratitude and appreciation;
To our co-researcher who had been a companion to each other, thank you
for the friendship and teamwork that we built together. Thank you for the sleepless
nights we’ve spent. Our deepest gratitude for being with each other all the times
and for whom we share happiness and sorrows;
To our parents and family, thank you for all the financial and moral support.
Thanks for all your patience, care, and unconditional love that you’ve always given
to us.
ABSTRACT
The purpose of this study is to know the acceptability of the innovated
product, Alamang Kikiam, for it is possible as being a snack recommendable even
to children. The study determined whether the product is acceptable in terms of
color, odor, flavor, texture and also its acceptability in general. The design used in
this study was descriptive research design, the sampling technique used was
stratified random sampling, the instrument used was survey questionnaire
applying the scaling tool, hedonic scale; and the statistical tools used were mean
and standard deviation. The results gathered showed that the answers for the
attributes, color, odor, flavor, texture and for its general acceptability ranged from
like very much to like extremely having low standard deviation indicating that the
answers had a small amount of variation. The product was concluded to be
acceptable for it gathered answers indicating it is liked very much in all of its
attributes.
TABLE OF CONTENTS
APPROVAL SHEET
ii
ACKNOWLEDGEMENT
iii
ABSTRACT
iv
TABLE OF CONTENTS
v
LIST OF TABLES
vii
LIST OF FIGURES
viii
CHAPTER
I.
II.
THE PROBLEM AND ITS BACKGROUND
Introduction
1
Statement of the Problem
3
Scope and Delimitations
3
Conceptual Framework
4
Significance of the Study
4
Definition of Terms
5
REVIEW OF RELATED LITERATURE AND STUDIES
Review of Related Literature
6
Review of Related Studies
9
III.
METHODOLOGY
Research Design
12
Respondents of the Study
13
Sampling Procedure
13
Research Instruments
14
Data Gathering Procedure
15
Statistical Treatment of the Data
16
IV.
RESULTS AND DISCUSSIONS
17
V.
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
Summary
24
Conclusions
25
Recommendations
27
REFERENCES
29
LIST OF TABLES
Table
Page
1
Distribution of Participants
1
2
9-point Hedonic Scale
16
3
Mean and Standard Deviation of the Answers of the Respondents
17
4
Mean and Std. Deviation of the answers for General Acceptability
21
LIST OF FIGURES
Figure
Page
1
Percentage of Color Acceptability
18
2
Percentage of Odor Acceptability
19
3
Percentage of Flavor Acceptability
20
4
Percentage of Texture Acceptability
21
5
Percentage of General Acceptability
22
CHAPTER I
PROBLEM AND ITS BACKGROUND
Introduction
Street foods found in the Philippines consist of simple fare that is easy to
prepare and eat. Though it is not very nutritious, it is convenient. They are often
seen as dirty foods but that is just a problem for unlicensed vendors. There are
many types of street foods but a certain favorite found in almost every place in the
Philippines is kikiam. It is commonly sold with fish ball having three different
dipping sauces which are vinegar, spicy vinegar and sweet gravy. Being widely
offered at a very low price, many customers can afford it. Now, some Filipino
dishes include kikiam to their recipe because of its taste and price. And since it is
cheap and tasty, it can also be a substitute for viands.
Kikiam is a Chinese food that is mainly ground pork and vegetables that is
wrapped in soybean curd sheets (Popular and Famous Street Foods in the
Philippines, 2006). Nowadays, ground pork, as the main ingredient of kikiam, is
very costly that it came to affect the price of the kikiam itself. Other than that, pork
has said to be having more saturated fats than seafoods which contains omega-3
fatty acids that is good for the heart. It is a given that fish and shrimp are substitutes
for this main ingredient but seafoods today are also expensive. One of the potential
substitute is krill or also known as alamang that is the most abundant specie in the
Antarctic waters that in only one catch, it can provide a large amount of krill that
made it affordable and its acquirement causes no difficulty since it can be easily
found in the market. But even having its abundance known, it is not recognized for
making dishes other than bagoong or also called shrimp paste that overlooks its
nutrients.
Krill is rich in Vitamin B12 that is good for neural function and normal blood
formation which implies that it has an important role in preventing illnesses such
as stroke and arthritis. It is also a rich source of omega-3 fatty acids that is essential
for precluding heart diseases. Its antioxidant level is higher than in fish that
indicates benefits against oxidative damage (Tou, Jaczynsks, Chen, 2007). Krill
also contains a bit of vitamins and minerals such as Vitamins A, C, E, B1, B2, B6,
niacin, folate, pantothenic acid, sodium, potassium, calcium, magnesium,
phosphines, iron, zinc, copper and manganese.
To elevate the utilization of krill and to promote a more nutritious street food
in the Philippines, the researchers innovated a krill-containing kikiam. It will help
the society on using krill not only in making bagoong but also in making it a more
delicious snack. The overstock of this small crustacean could be resolved while
using it in a very valuable way. And also as the researchers use it for making
kikiam, it does not only use krill itself but also vegetables such as carrots which
contain Vitamins A, C, K, B8, pantothenic acid, folate, potassium, iron, copper and
manganese; and onions that could enhance its flavor and its nutritious content. It
will also be recommendable for children without parents being worried about the
health of their kids. Substantially, this product could manifest the neglected
nutrients and benefits that could be acquired by eating krill.
Statement of the Problem
This study aimed to know the Acceptability of Alamang Kikiam to the Grade
11 Students of Tanza National Comprehensive High School, Academic Year 20172018, answering the following questions:
1. Is Alamang Kikiam acceptable in terms of:
1.1 Color
1.2 Odor
1.3 Flavor and
1.4 Texture?
2. Is Alamang Kikiam acceptable to the grade 11 students of Tanza National
Comprehensive High School?
Scope and Delimitation
This research study focused on the acceptability of Alamang Kikiam to the
Grade 11 students of Tanza National Comprehensive High School, academic year
2017-2018. It discussed the acceptability of Alamang Kikiam in terms of color,
odor, flavor, texture and also its general acceptability.
This study limited its respondents only to the grade 11 students of Tanza
National Comprehensive High School and did not include outsiders. The sample
was 216 students, 111 males and 105 females. No other instruments were used
for this research other than survey.
Conceptual Framework

Product
development of
Alamang
Kikiam
OUTPUT
PROCESS
INPUT


Survey
questionnaire
Product
Testing

Acceptability
of Alamang
Kikiam in
terms of
color, odor,
flavor, and
texture and
the
acceptability
of the
product in
general
Significance of the Study
This study is significant because it gave benefits to the following:
a. Community
This study provides information about utilizing krill that helps people
on the community to avoid wasting overstocked krill. They have the idea to
innovate and acknowledge its nutritional content. They are less conscious
about the bad effects of eating street foods especially kikiam due to the
knowledge being delivered by the research.
b. Business Industry
The study proposes new ideas for improving a simple business just
like selling street foods. Particularly, street food vendors have the concept
of having a more affordable product to sell.
c. Future Researchers
This study is a basis for the future researchers for the researches
that are to be conducted relating to the field of this study. The researchers
got ideas and information needed for innovation of the same or related
product.
Definition of Terms
This part of the paper shows the unfamiliar terms that are used in the study.
1. Acceptability – was the aim to be found out in the process of the study;
whether the product is acceptable or not acceptable.
2. Innovation – was the idea or the stimuli to start making the product, Kikiam
made from Alamang.
3. Kikiam – was used as the guide or the pattern in making the innovated
kikiam product.
4. Krill – was used as the main ingredient of the street food, kikiam.
CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter shows the related studies and literature and also related
readings. The researchers have gone through intensive readings of materials that
have been downloaded through the internet which has a great significance to the
problem during the research writing.
Review of Related Literature
Almost in every corner of the world, street foods can be found and has been
for sale for about thousands of years. Based on traditional knowledge, these foods
are inexpensive and could provide nutrients. They are widely distributed and
available in both urban and rural settings (Fellows & Hilmi, 2011). On the contrary,
an article by Defensor (2012) stated that Street food has become a source of many
recent disease outbreaks, particularly cholera that is from sugarcane mixed with
ice in India; from noodles with rice, in Malaysia; and from a green vegetable dish,
in Hong Kong. And even in Peru and in Singapore, where sanitary standards are
generally good, there are still documented cases of cholera from street food. Also,
inside the New York’s famous hotdog carts, there is an urban legend about rats
jumping in and out of the pails of water. Furthermore, in Bangkok, Thailand, studies
consistently found unacceptably high levels of bacteria and other toxins in street
food. With support from the Food and Agriculture Organization of the United
Nations, a Code of Practice for Street Foods, including 10 steps to make street
foods healthier, was taught to food inspectors and a public awareness campaign
was developed to teach consumers about the importance of improved hygiene.
But in accordance with the article by Estrosas (2011), sanitation can be a bit off
when dealing with street foods. However, it is an adventure for those who are up
to the challenge of a wonderful street food adventure. Estrosas also pointed out
that street food is a source of income for many Filipino families and there are some
vendors who testified that their street food businesses enabled them to send their
children to school. Street food also satisfies those students and working adults who
are looking for inexpensive meal. Instead of dining in a restaurant for an authentic
Filipino dish, going out in the street and having a quick bite is more authentic. They
will not only get to enjoy the food, but also get to join the locals who are eating with
much gusto. It also lets them save couple of dollars since with just $2 USD, they
could get home stuffed. In addition, despite of having the awareness in the lack of
hygienic preparation of street foods, an article made by Singun (2015) states that
street food is the number one favorite snack of Filipinos and the popular street
foods in the Philippines are fish ball, tokneneng, isaw, betamax, taho, dirty ice
cream, iskrambol, turon, adidas and lastly, kikiam.
Kikiam nowadays is not just sold to eat by itself. It could also be an
ingredient for dishes such as pancit and lomi. It is widely used to highlight dishes
that could satisfy consumer’s taste. But according to the article by Simeon (2017),
pork, which is mainly the ingredient of kikiam, is now having increase with its price
that could be a problem for kikiam vendors and those who use kikiam as ingredient
to their dishes. The tendency for the price of the kikiam as having the price of its
complementary good increasing is to also increase which can cause its image of
affordability for the consumer to be changed. Chances of having substitute for its
main ingredient is high since nowadays, Filipinos do not only use pork but they
also tried using seafoods in making kikiam such as fish kikiam, which is a traditional
Philippines finger food, made from minced fish meat mixed with shrimp meat and
vegetables, wrapped in soybean sheet (taupee). Traditionally in Philippines, it is
normally deep fried upon serving, and served with sweet and sour sauce (Hariono
& Eong, 2006) just like the usual kikiam which has pork as its main ingredient.
Furthermore, meat has said to be having more saturated fats that could
worsen heart diseases while seafoods being rich in good fats known as Omega-3
fatty acids can be the cause in lowering the risk of having it (Coffman, 2015).
With regards to this, a small shrimp called krill could suffice as being the
ingredient for kikiam. Its abundancy on the Philippines is widely known for it is used
in making shrimp paste or bagoong (Fresco, 2000). Krill for Americans was food
for the whales but in South East Asian countries such as Philippines, these itsybitsy shrimps aren't left to the sea creatures but also cooked for human
consumption (Eckhardt, 2007). Moreover, as for krill being rich with omega 3 fatty
acids, its oil was extracted to make krill oil pills that could be nutritional
supplements just like fatty fish oils. But using krill oil takes all the benefits of
standard fish oil and ups the ante considerably with a series of unique properties
such as bioavailability, improved cardiovascular health, taste tolerance, antiinflammatory, stability, neurological development in infants, purity, PMS symptom
reduction, sustainability and better digestion (Jones, 2015). Looking through at
these benefits, it signifies that krill itself is effective, sufficient, and healthy to use
krill as a substitute kikiam ingredient.
Review of Related Studies
Street foods are defined as “ready-to-eat foods and beverages prepared
and sold in streets and other similar public places” by the Food and Agriculture
Organization (FAO). It is a main source of livelihood since it is popular because of
its convenience and affordability (Buted & Ylagan, 2014). But dealing with street
foods, its safety is one major concern. People do not want to experience foodborne illnesses that became one of the main worries when it comes to eating street
foods (Aquino, Pedalgo, Zafra & Tuzon, 2015).
According to the results of the study made by Hilario (2016), only minimal
hygienic and sanitary practices are practiced by street vendors. The hygienic
practices in question included food preparation, handling of utensils, place for food
preparation, personal hygiene and methods of storing cooked food. Vendors
prepared their foods in explicitly unhygienic and sanitary conditions because of the
proper knowledge and guidance on street food vending insufficiency. Either way,
people are adventurous nowadays, they are fond of trying new dishes regardless
of knowing its safety and its content. They tend to become unconscious on the
foods they eat and the place where they buy it (Acabo et al., 2010).
Street food in the Philippines is known as “pagkaing kalye” and has become
a part of the culture and lifestyle of Filipinos. Many street foods are connected with
take-out, snacks, dumplings, and fast food with various local flavors. In fact, almost
everyone enjoys it. They benefit from its healthy consumption as well as it grants
one important aspect in Filipino culture finding pleasure in eating (Buscato, 2013).
As mentioned in the study of Hilario (2015), the street foods that are being
commonly sold are siomai, kwek-kwek, tokneneng, calamares, bananaQ,
kamoteQ, fish balls, squid balls and lastly kikiam. In relation with the major concern
in dealing with street foods, it is a common practice that these street foods have
nutritional components of an unhealthy diet, and higher risk of contamination by
physical, chemical and biological agents (Nonato et al., 2016). On the other hand,
there are studies that shows the possible substitute for the ingredients contained
by the street foods which can enhance its nutritional quality such as making fish
the main ingredient of kikiam that could make it richer in terms of protein. A study
about catfish being an ingredient for street foods by Dewita et al., (2017) showed
that using catfish in particular as a substitute ingredient for kikiam could be
recommended for children under five years old.
As for showing this result, possibilities of having krill as a substitute has a
high chance of being successful since krill is an abundant marine crustacean which
impose that it is easy to find. It has not been a traditional food for human but
because of its nutritive value it is being considered for human consumption that
signifies that it is a good utilization subject. Krill is a good source of high quality
protein and omega-3 fatty acids which is good for the heart. It also has higher
levels of antioxidant which provides better benefits against oxidative damage. Not
only the krill itself could be utilized but also the waste from processing krill into
edible products can be utilized and use into value-added products. (Tou,
Jaczynski, & Chen, 2014). Krill’s protein being lower than whole‐egg protein but
higher than milk protein implies that it has the potential to be recommendable for
children if it is used in making kikiam. Krill also contains large amounts of vitamins
A and E (Suzuki & Shibata, 2009) that could benefit the eyes and the skin.
Synthesis:
Looking through the results and information given by different studies, Krill,
being a substitute ingredient for kikiam, a street food popular in the Philippines,
has a high chance of being successful. Even though street foods are known to be
prepared in explicitly unhygienic and sanitary conditions, studies have proven that
by using an ingredient having much nutritional properties such as krill could
improve it as a healthier snack. Making it a more nutritious snack could potentially
enable it to be recommendable even to children.
CHAPTER III
METHODOLOGY
This chapter presents the methods and procedures employed in the study.
Research design, sources of data, data gathering procedure and research
information, and data analysis are included in this part of the research paper. It
discusses the statistical treatment utilized and the rating scale as basis of
measurement.
Research Design
In order to determine the acceptability of Alamang Kikiam to the Grade 11
students of Tanza National Comprehensive High School, the descriptive design
was used. The acceptability of the said product in terms of color, odor, flavor, and
texture and also its general acceptability was identified in this type of study.
The descriptive research design accurately described the people who will
take part in the study. Its intention is to acquire the factual, accurate and systematic
data from the participants that can be used in averages, frequencies and similar
statistical calculations. It seldom involves experimentation for it is more concerned
with finding out naturally occurring phenomena than with observing controlled
situations.
This type of research design was beneficial in this study for it resulted in
obtaining an accurate outcome based on the descriptive data that was provided by
the participants of the study.
Respondents of the study
The participants were the Grade 11 students of Tanza National
Comprehensive High School. The study covered the Grade 11 students with four
(4) strands and eleven (11) different sections. Grade 11 students were chosen
because their opinion about the product, alamang kikiam, being acceptable or not
is needed. The prepared questionnaire focused on the acceptability of the product,
since it is an innovated product, Grade 11 students were chosen to be the
respondents of the study, for they are aware of the original kikiam product.
Random participants were selected from different sections to determine
the standpoints and perceptions of the participants towards the study.
Sampling Procedure
The Grade 11 students from Tanza National Comprehensive High School
were the participants of the study. They were selected through Stratified Random
Sampling method.
In this study, the Grade 11 of Tanza National Comprehensive High School
has 467 students and is divided into eleven (11) sections. Using the Slovin’s
N
formula, ƒ = 1−Ne2 , where the margin of error used was of 95% confidence level,
the sample that was used in the study were 216 participants. To get the percentage
of the sample size, it was divided to the number of population and resulted to 46%.
The sample was proportionally obtained by computing the 46% of the population
of each section. To also get the male and female proportional, 46% of the
population of male and 46% of the population of female was computed.
Table 1. Distribution of the Participants by Section
Section
No. of
Students
Selected No. of
Participants
ABM – A
ABM – B
ABM – C
STEM
HUMSS – E
HUMSS – F
HUMSS - G
HUMSS – H
HUMSS – I
GAS - K
GAS - L
TOTAL
41
41
39
53
43
43
42
42
43
39
41
467
19
19
18
25
20
20
19
19
20
18
19
216
Research Instrument
A survey questionnaire was used as a research instrument. The survey
questionnaire was entitled Sensory Evaluation Sheet. This questionnaire was used
to determine the acceptability of alamang kikiam in terms of color, odor, flavor,
texture, and the product’s general acceptability to the Grade 11 students of Tanza
National Comprehensive High School. It consisted of questions designed to
measure how acceptable the product was to the said respondents. The items on
the questionnaire were constructed using a 9-point Hedonic Scale with responses
dislike extremely, dislike very much, dislike moderately, dislike slightly, neither like
nor dislike, like slightly, like moderately, like very much, and like extremely.
As stated in the participants of the study, the researchers surveyed different
sections of Grade 11 students of Tanza National Comprehensive High School.
Using the survey instrument, it gave a credible result in gathering data using a
large number of participants in this study. The survey questionnaire used was
composed of three parts, these parts are letter of consent, respondent’s
information, questionnaire and remarks where the respondents could state their
feedback about the said product.
Data Gathering Procedure
The data in the study, The Acceptability of Alamang Kikiam to the Grade 11
students of Tanza National Comprehensive High School, Academic Year 20172018 was collected using a survey questionnaire. Permission to conduct the study
was requested to the head of Science Department, Senior High School
Coordinator and the school Principal. All the gathered data was checked,
tabulated, interpreted and subjected to statistical treatment.
Before the respondents answered the survey questionnaire, they are
required to taste the product. The researchers produced the innovated kikiam by
mixing 52 grams or 24 percent of alamang, 75 grams or 33 percent of carrots, 2.5
grams or 2 percent of garlic and 5 grams or 3 percent of onions using food
processor so it would be grinded and be mixed evenly. Afterwards, 50 grams or 23
percent of flour, 15 grams or 8 percent of cornstarch, 6 ml or 4 percent of egg
white, 0.8 grams or 0.5 percent of salt, 2.5 grams or 2 percent of sugar and 0.8
grams or 0.5 percent of pepper are added and mixed. After having the mixture
done, the researchers heated the pan and poured 250ml of cooking oil. The
mixture then was molded using spatula and spoon. Cooking oil was spread to the
spatula and then the researchers spread 10 grams of the mixture and then rolled
it up for it to have the oval shape. Having the mixture shaped, it was deep fried in
the hot cooking oil. The color of the mixture turned brown from white and that was
when the researchers packed it so it could be brought to the respondents for them
to taste it.
Statistical Treatment of the Data
For the treatment of data, the researchers used the following statistical
tools:
1. Mean – was the statistical tool used to average the answers of the
respondents to determine the acceptability of Alamang Kikiam in terms of
color, odor, flavor, texture and product’s general acceptability.
2. Standard Deviation - was the statistical tool used to check whether the
answers of the respondents were close to the mean.
The scaling tool used in this research was the Hedonic Scale
Table 2. 9-point Hedonic Scale
Rate
1
2
3
4
5
6
7
8
9
Range
1 - 1.88
1.89 – 2.77
2.78 – 3.66
3.67 – 4.55
4.56 – 5.44
5.45 – 6.33
6.34 – 7.22
7.23 – 8.11
8.12 - 9
Interpretation
Dislike Extremely
Dislike Very Much
Dislike Moderately
Dislike Slightly
Neither like nor Dislike
Like Slightly
Like Moderately
Like Very Much
Like Extremely
CHAPTER IV
RESULTS AND DISCUSSION
This chapter presents the results and findings obtained from data analysis
using survey questionnaire. The results obtained were put through statistical
analysis and presented in this chapter in table form and pie charts. The statistical
tools used are mean and standard deviation. The interpretation of extent of the
acceptability of the product to the participants obtained are based on the scaling
tool, 9-point hedonic scale. The table presents the mean and standard deviation
of the answers of the respondents in terms of color, odor, flavor, texture and the
product’s general acceptability. The pie charts present the percentage of the
respondents’ answers.
Table 3. Mean and Standard Deviation of the Answers of the Respondents
Treatment
Color
Odor
Flavor
Texture
Mean
Std.
Deviation
7.97
7.65
8.01
7.82
1.112
1.342
1.220
1.289
The table above shows the summary of the mean and standard deviation
of the answers of the respondents in terms of color, odor, flavor and texture of the
innovated product.
Now, in this part, the discussions the gathered data that is essential in
answering the questions from the statement of the problem are presented.
The first question is “Is Alamang Kikiam acceptable in terms of: 1.1 Color,
1.2 Odor, 1.3 Flavor and 1.4 Texture?”
1.1 Color
The mean of the color is 7.97 which implies that the average of the answers
of the respondents falls under the scale, like very much and has a standard
deviation of 1.112 which indicates that the answers of the respondents have a
small amount of variation. This means that the brownish color of the innovated
product is very much liked by most of the respondents.
Figure 1. Percentage of Color Acceptability
Dislike Extremely
0%
1
5
Like Extremely
38%
Like Slightly
7%
Neither Like nor
Dislike
2%
Like Moderately
18%
6
7
8
9
Like Very Much
35%
The figure above shows that 38 percent or majority of the respondents liked
the color of the product extremely.
1.2 Odor
The mean of the odor of the product is 7.65 which implies that the average
of the answers of the respondents falls under the scale, like very much and its
standard deviation is 1.342 which indicates that the answers of the respondents
have a small amount of variation. This means that the fish-like odor of the product
is very much liked by most of the respondents.
Figure 2. Percentage of Odor Acceptability
Dislike Extremely
1%
1
Like Extremely
30%
3
Dislike
Moderately
0%
5
6
Neither Like nor
Dislike
4%
Like Slightly
12%
Like Moderately
19%
7
8
9
Like Very Much
34%
The figure above shows that 34 percent or majority of the respondents
liked the odor of the product very much.
1.3 Flavor
The mean of the flavor of the product is 8.01 which implies that the average
of the answers of the respondents falls under the scale, like very much and its
standard deviation is 1.220 which indicates that the answers of the respondents
have a small amount of variation. This means that most of the respondents liked
the product’s salty flavor very much.
Figure 3. Percentage Flavor Acceptability
Dislike Extremely
0%
1
3
5
6
Like Extremely
44%
Dislike
Moderately
0%
Neither Like nor
Dislike
4%
Like Slightly
5%
Like Moderately
18%
7
8
9
Like Very Much
29%
The figure above shows that 44 percent or majority of the respondents liked
the flavor of the product extremely.
1.4 Texture
The mean of the texture of the product is 7.82 which implies that the average
of the answers of the respondents falls under the scale, like very much and its
standard deviation is 1.289 which indicates that the answers of the respondents
have a small amount of variation. This means that most of the respondents liked
the product’s smooth texture and soft mouthfeel very much.
Figure 4. Percentage of Texture Acceptability
Dislike Extremely
1%
Neither Like nor
Dislike
5%
1
4
Like Extremely
36%
Dislike Slightly
1%
5
Like Slightly
6%
6
Like Moderately
18%
7
8
9
Like Very Much
33%
The figure above shows that 36 percent or majority of the respondents liked
the texture of the product extremely.
Table 4. Mean and Std. Deviation of the answers for General Acceptability
General Acceptability
Mean
Std. Deviation
8.19
1.072
The table above shows the mean and standard deviation of the answers of
the respondents in accepting the innovated product in its general form.
This part discusses the gathered data needed in answering the second
question “Is Alamang Kikiam acceptable to the grade 11 students of Tanza
National Comprehensive High School?”
General Acceptability
The mean of the general acceptability of the product is 8.19 which implies
that the average of the answers of the respondents falls under the scale, like
extremely and its standard deviation is 1.072 which indicates that the answers of
the respondents have a small amount of variation. This means that the
respondents extremely liked the product in general.
Figure 5. Percentage of General Acceptability
Dislike Extremely
0%
Like Slightly
4%
1
5
6
7
Neither Like nor
Dislike
Like Extremely
49%
Like Moderately
13%
2%
8
9
Like Very Much
32%
The figure above shows that 49 percent or majority of the respondents
answered that they liked the product extremely.
As for the results obtained, the mean of the answers of the respondents for
color, odor, flavor, texture and the innovated product generally ranged from 7.65
to 8.19. The researchers therefore concluded that the respondents liked the
product in all attributes given and also the product as a whole very much to
extremely. Their responses have a small amount of variation indicating that the
answers of the respondents are close to the mean.
CHAPTER V
SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS
This chapter presents the general conclusions based on the findings gained
from the study. Furthermore, the strengths and limitations of this research are
considered and suggestions for further research into higher education are
presented.
Summary
The overriding purpose of this study was to determine the acceptability of
an innovated street food product, alamang kikiam, to the grade 11 students of
Tanza National Comprehensive High School. To achieve such goal, some
prerequisite goals became necessary to accomplish. Considering the image of
street foods nowadays, kikiam specifically, in the community and determining how
it affects the society, more than usually to children, assumed a high degree of
importance during the literature review conducted for this research. Further
reading and comprehension about its preparation and ingredients is essential to
be completed so that the idea on having an innovation could progress. Related to
that effort, it became necessary to reach an understanding about the small
crustacean, krill or usually called alamang, in terms of the nutrients and benefits
that was overlooked for it to be utilized. After achieving the fundamental steps, this
research was able to go forward and proceed to the data collection. Before
conducting the survey, the researchers requested permission to the Head of
Science Department, Senior High School Coordinator and the school Principal.
The data were collected using a survey questionnaire wherein the respondents
from different sections of grade 11 students of Tanza National Comprehensive
High School that were selected through the use of stratified random sampling were
asked to rate the acceptability of the product. They were asked to rate the product
in terms of color, odor, flavor, texture and the product’s general acceptability using
the scaling tool 9-point hedonic scale after having them taste the product. The
gathered responses were tabulated afterwards and then interpreted after
subjecting to the statistical treatment - mean and standard deviation that made it
possible for the researchers to average the responses and check whether the
answers fell close to the average.
Conclusion
Kikiam, being known as a street food which is widely distributed in both
rural and urban areas (Fellows & Hilmi 2011) and is perceived to be having poor
hygienic and sanitary practices (Hilario, 2016), could be a snack that has more
nutritional properties. Making its main ingredient pork, which is expensive
nowadays, into krill or alamang, made it possible. As for krill having a high protein
content than milk (Suzuki & Shibata, 2009), the researchers concluded that it could
possibly be an ingredient to innovate the product, kikiam. As rated by the
respondents of this study the problems in this research had been answered.
1.1 The average rating for the brownish color of the product, which is the
normal color for a kikiam product, is 7.97 that could be concluded acceptable.
1.2 The rating on the fish-like odor averaged to 7.65 which could also be
concluded acceptable. Even though it has a fish-like odor, the respondents liked
the smell for some of them commented that it smells good.
1.3 The flavor of the product gave a high impact on the product’s
acceptability as Brent (2017) stated in his article that the taste is the most obvious
factor that influence food choice. Most of the respondents said that the product is
tasty and delicious that made them want to have some more. With that perception
about the innovated product, its salty flavor gained an average rating of 8.01. With
the rating and feedbacks given by the respondents, the researchers concluded that
it is also acceptable in terms of its salty flavor.
1.4 The soft mouthfeel and smooth texture was concluded acceptable for
its average is of 7.82 although some respondents compared its texture to the
original product and commented that the innovated one is glutinous.
And as the attributes of the product were generalized, the average of the
answers of the respondents resulted to 8.19 which indicates that the product was
extremely liked generally, the researchers therefore conclude that the innovated
product, Alamang Kikiam, as a whole, is acceptable to the respondents. And as
for support with this conclusion, the respondents said that they would like to buy
the product if sold commercially.
The mean or average of the answers were also concluded to be firm since
the standard deviation of every attributes indicated that the responses have a small
amount of variation.
This study now complements the dissertation of Dewita et. al., (2017) that
using an ingredient with high protein could make kikiam richer and more overly be
recommendable even to children.
Recommendations
As for having the product, alamang kikiam, acceptable, the researchers
have the following recommendations:
Given the idea of having the innovated product to be acceptable even to
children, a research having respondents with a variation of age and a research
focusing in a more specific age range could give a more sufficient data. Although
it is costly, it could give a much more established result in terms of determining its
acceptability to children.
Also, krill is a good subject for more innovations looking at the benefits it
could bring. It would be an essential study to find more ways on using krill in a
much more valuable way.
Moreover, making different percentage of the substitute ingredient could
also be tested. In this research, the product contains 24 percent of krill. Making the
ingredient 10, 30, 40, 50 percent or more and checking whether it is still
acceptable, would be a relevant study.
The researchers also recommend to innovate more products that are said
to be unhealthy and have a creative mind to convert it into a richer product that
could satisfy the needs of the people in the community yet being affordable.
For entrepreneurs, researchers recommend for them to have an open mind
in accepting the innovated product in the business world for it can give a better
industry share considering the advantages it could give such as having a more
affordable and tasty yet nutritious snack.
Street vendors, are recommended to accept and sell this product for them
to gain more profit not worrying if they have sold a customer a nutritious product.
Furthermore, looking at the nutritional content of the said product, parents
are recommended to consider the innovated product to be part of their children’s
snack for it is affordable for their budget and it would be helpful for them to gain
more protein needed by their body.
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APPENDICES
Appendix A
Appendix B
Appendix C
Appendix D
DOCUMENTATION
Ingredients of Alamang Kikiam
Carrots
Onions
Dried Alamang
Cornstarch
Garlic
Flour
Salt
Pepper
Egg white
Cooking Oil
Procedures in making Alamang Kikiam:
Wash the Alamang, Carrots, and Onion
Chop the Onion and Carrots. Mince the Garlic
Start blending the Alamang, Carrots, Onions, Garlic, Pepper, Salt,
Flour, Cornstarch, Egg white, and sugar using blender
Mold the mixture
Heat the pan and put the Oil
Once the pan and oil are hot, deep fry the kikiam and them Serve
CURICULUM VITAE
Name:
Liane Marie C. Arcal
Adress:
Julugan 1, Tanza, Cavite
Cellphone No.:
09357664010
Sex:
Female
Birthday:
March 27, 2000
Birthplace:
Cavite City
Height:
1.63 m
Weight:
55 kg
Mother:
Ma. Teresa C. Arcal
Occupation:
Print Shop Owner
Father:
Bienvenido A. Arcal Jr.
Occupation:
Store Owner
Educational Background:
Senior High School:
Tanza National Comprehensive High School – SHS
Daang Amaya II, Tanza, Cavite
2016-Present
High School:
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite
2012-2016
Elementary:
Julugan Elementary School
Julugan II, Tanza, Cavite
2006-2012
Name:
Anne Corrinne L. Bacolod
Address:
Blk 109 Lot 3 Ph 7, Carissa Homes
Subd., Punta 1, Tanza, Cavite
Cellphone No.:
09753966023
Sex:
Female
Birthday:
July 20 1999
Height:
1.56 m
Weight:
51 kg
Mother:
Mary Grace L. Bacolod
Occupation:
Sewer
Father:
Macario B. Bacolod
Occupation:
Driver
Educational Attainment:
Senior High School:
Tanza National Comprehensive High School - SHS
Daang Amaya II, Tanza, Cavite
2016-Present
High School:
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite
2012-2016
Elementary:
G. Fabillar Academy Inc.
Carissa Homes, Punta 1, Tanza, Cavite
2006-2012
Valedictorian
Name:
Erika Mae A. Benito
Address:
Ph3 Blk39 Lot3 Wellington
Residences, Tres Cruses, Tanza,
Cavite
Cellphone No.:
09359242305
Sex:
Female
Birthday:
May 1, 2000
Height:
1.52 m
Weight:
45 kg
Mother:
Elena Benito
Occupation:
Housewife
Father:
Edwin R. Benito
Occupation:
OFW
Educational Attainment:
Senior High School:
Tanza National Comprehensive High School - SHS
Daang Amaya II, Tanza, Cavite
2016-2018
High School:
Pasig City Science High School
Maybunga, Pasig City
2012-2016
Elementary:
Sagad Elementary School
2006-2012
Sagad, Pasig City
Name:
Joyce Karen R. Tapar
Adress:
City of Tejero,General.Trias,Cavite
Cellphone No.:
09161203646
Sex:
Female
Birthday:
October 01, 1999
Birthplace:
Cavite
Height:
156 m
Weight:
40 kg
Mother:
Jennifer O. Roldan
Occupation:
Housewife
Father:
Reycel C. Tapar
Occupation:
Tricycle Driver
Educational Background:
Senior High School:
Tanza National Comprehensive High School – SHS
Daang Amaya II, Tanza, Cavite
2016-Present
High School:
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite
2012-2016
Elementary:
Tejero Elementary School
Tejero General Trias, Cavite
2006-2012
Name:
Marijoy Toos
Address:
Block 47, Lot-13 Phase 3 Wellington
Residence, Tanza, Cavite
Cellphone No.:
09352376011
Sex:
Female
Birthday:
January 02, 1999
Birthplace:
Manila
Height:
1.46 m
Weight:
43 kg
Mother:
Rose Marie T. 01Valerio
Occupation:
Housewife
Father:
Magen M. Piano
Occupation:
QC. Supervisor
Educational Attainment:
Senior High School:
Tanza National Comprehensive High School – SHS
Daang Amaya II, Tanza, Cavite
2016-Present
High School:
San Isidro National High School
2012-2016
Elementary:
Hen. Pio del Pilar Elementary School 1
Pio del Pilar Ocampo St. Makati City
2006-2012
Name:
Trisha Mae A. Villaganas
Address:
Blk 27 Lot 20 Ph 1, Sanja Mayor
Subd., Brgy. Sanja Mayor, Tanza,
Cavite
Cellphone No.:
0956971774
Sex:
Female
Birthday:
February 13, 2000
Birthplace:
Masbate City
Height:
1.47 m
Weight:
47 kg
Mother:
Liza A. Villaganas
Height:
Vegetable Vendor
Father:
Joemarie B. Villaganas
Occupation:
Security Guard
Educational Attainment:
Senior High School:
Tanza National Comprehensive High School – SHS
Daang Amaya II, Tanza, Cavite
2016-Present
High School:
Pasay City East High School
Apelo Cruz st. Malibay, Pasay, City
2012-2016
Elementary:
Timoteo Paez Elementary School
Apelo Cruz st. Malibay, Pasay, City
2006-2012
Name:
Renzmarak D. Maraño
Adress:
Daang Amaya 3, Tanza, Cavite
Cellphone No.:
09977899460
Sex:
Male
Birthday:
April 4 1999
Birthplace:
Tanza, Cavite
Height:
1.64 m
Weight:
61 kg
Mother:
Odelyn Maraño
Occupation:
Housewife
Educational Attainment:
Senior High School:
Tanza National Comprehensive High School - SHS
Daang Amaya II, Tanza, Cavite
2016-2018
High School:
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite
2012-2016
Elementary:
Felipe Calderon Elementary School
Biwas, Tanza, Cavite
2006-2012
Name:
John Francis A. Trias
Adress:
Daang Amaya 2, Tanza, Cavite
Cellphone No.:
09358450520
Sex:
Male
Birthday:
February 23 1999
Birthplace:
Quezon, City
Height:
1.62 m
Weight:
48 kg
Mother:
Bernadeth Trias
Occupation:
OFW
Father:
Angelo Trias
Occupation:
Tricycle Driver
Educational Attainment:
Senior High School:
Tanza National Comprehensive High School - SHS
Daang Amaya II, Tanza, Cavite
2016-2018
High School:
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite
2012-2016
Elementary:
Rosario Elementary School
Rosario, Cavite
2006-2009
Felipe Calderon Elementary School
Biwas, Tanza, Cavite
2009-2012
Name:
Christian Andrei B. Vicedo
Address:
Bliss 213 Daang Amaya II,
Tanza, Cavite
Cellphone No.:
09263415785
Sex:
Male
Birthday:
March 7, 2000
Birthplace:
Cavite City
Height:
1.56m
Weight:
48 kg
Mother:
Ana Mary B. Vicedo
Occupation:
Market Vendor
Father:
Ireneo B. Vicedo
Occupation:
Government Employee
Educational Attainment:
Senior High School:
Tanza National Comprehensive High School - SHS
Daang Amaya II, Tanza, Cavite
2016-2018
High School:
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite
2012-2016
Elementary:
Felipe Calderon Elementary School
Biwas, Tanza, Cavite
2006-2012