WEST VISAYAS STATE UNIVERSITY
EXTENSION CAMPUS at HIMAMAYLAN CITY
Himamaylan City, Negros Occidental
Acknowledging Local Burger Patty into Innovated Vegetable Patty
A Research Paper Report
Presented to Hospitality Management Department
(Cookery)
In Partial Fulfillment of the Requirements
In Research Report
West Visayas State University
Himamaylan City Campus
by
CALIPAY, MARY GRACE P.
EREN, ROBELYN S.
GONZAGA, PEACHY RAINE D.
OCAMPO, MAICA ANGELICA E.
RIVERA, ARVIN M.
CONDADA, NIKKIE R.
Chapter 1
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EXTENSION CAMPUS at HIMAMAYLAN CITY
Himamaylan City, Negros Occidental
INTRODUCTION
This chapter presents an overview of the study. It consists of eight
parts: (1) The Background of the Study; (2) Theoretical Framework; (3)
Conceptual Framework; (4) Statement of the Problem; (5) Hypothesis; (6)
Definition of Terms; (7) Significance of the Study; and (8) Scope and
Delimitations of the study.
Part One, The Background of the Study, presents why the study was
conducted.
Part Two, Theoretical Framework, describes the theory upon which the
research
problem was anchored.
Part Three, Paradigm of the study, tells the view of the study.
Part Four, Statement of the Problem, presents the problem to be
investigated and states the considered investigation.
Part Five, Hypothesis, statement created by researchers when they
speculate upon the outcome of a research or experiment.
Part Six, Definition of Terms, defines the important terms used
conceptually and
Operationally.
Part Seven, Significance of the Study, tells the benefits of the study
derived from the results of the study.
Part Eight, Scope and Delimitations of the study, cites the scope and
coverage of investigation.
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Background of the Study
As of 2013, 7.3 million Americans are vegetarian. Even Burger King, a
company that was built on burgers (obviously), offers a no-meat patty in the
United States and other countries. And this year, the commercially sold
veggie burger turns 32, and its inventor, Gregory Sams, remembers when he
first came up with the idea. The London-based natural food restaurant owner
called it the “VegeBurger” when it first hit the market. Though recipes for a
“vegetable burger” without meat have been cited in print as early as 1969,
when Sams released his product in 1982, the word “Vege” or what Americans
now known as “veggie,” was a relatively new thing—in fact, it didn’t enter the
lexicon until the late ’70s. The term “veggie burgers” was cited in the
Camden (AR) News in 1976, but it meant a hamburger with vegetables on
top.
But before Sams sold the product commercially, he and his brother
Craig were paving the road in the United Kingdom for a vegetarian diet.
Though vegetarianism has a history that dates to ancient Egypt, in the late
’60s a no-meat diet was less common in the UK than today—it was reserved
for the hippies. Growing up, Sams was the only vegetarian in his class. In the
United States, vegetarianism wasn't trendy until 1971 when Frances Moore
Lappé's bestseller Diet for a Small Planet hit shelves.
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By the late ’60s, at age 19, Sams opened SEED, a macrobiotic
restaurant in a basement in the Paddington neighborhood of London. Its
menu included rice, veggies, seaweed, unleavened bread, miso and some
seed ingredients like sunflower or sesame. Sams would switch up the specials
to surprise regulars like John Lennon and Yoko Ono. Though this holistic
approach to food originated in Japan, macrobiotic restaurants like SEED didn't
become popular in Europe until the latter half of the '70s (Lennon and Ono,)
SEED is where Sams first made a meatless patty for his customers. He’d
make seitan by kneading flour under a running tap for a half hour, flavoring it
with tamari, mixing it with aduki beans and oat flakes, and forming a patty
out of it.
The brothers had also been exploring other ventures—Craig started a
whole meal bread bakery and Gregory went into wholesale natural food
distribution. Both businesses were eventually united under the Harmony
Foods brand. After some time, the brothers ran into financial troubles and
they needed a plan.
“I ended up creating the ‘VegeBurger’ to save the company,” Sams
says. “Every time you saw meat alternative products coming out, they were
more expensive - - than the meat options. I thought ‘That’s not how it should
be.’”
He spent six months mixing different quantities of four main
ingredients—wheat gluten, sesame, soy and oats—into the right texture.
Then he’d add dried herbs, tomato and onion. His idea wasn’t like the frozen
patties you find at the grocery store today, like Morningstar or Boca. The first
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product would be sold in dried food packets. You’d rehydrate the mix, form it
into a patty, and cook it up. The goal was to reach a larger market by creating
the perfect dried version of the oat patties he’d make at SEED.
The hardest part for Sams? He had never eaten a real burger before.
He had been a vegetarian since the age of 10 when his father gave up meat
as a New Year’s resolution. There weren’t too many people eating that way in
his class. He even lost a girlfriend because of it (her dad ran a Restaurant
whose most popular dish was called “Joe’s Chile Con Carne”).
“I was creating the VegeBurger with this image of what a burger should
be like. There was a lot of trial and error,” he says. “It was a big moment for
me when my long-suffering wife asked for a second bite. The restaurant
nailed down the recipe, Sams sold all of his shares of Harmony Foods, to his
brother and launched the Realeat Company from his spare bedroom. He
wanted out of the restaurant Biz and the VegeBurger was his ticket into the
commercial food world.
Theoretical Framework
On Burger Theory at Golden Lion
Burger Theory 1Burger theory 2Burgers are not what they used to be.
30 years
ago, the humble burger was made of god-knows-what and could only be
bought in Wimpy or McDonalds. Vegetarians didn’t get a look in.20 years ago
saw the rise of the veggie burger which meant that vegetarians, like our
fellow meat-eaters, could eat a slice of floppy cardboard in a stale white bun.
But now, burgers have pushed up and have transcended the classes. GBK
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opened up its chain of fancy gourmet burgers across the country, Michael
Underwood from CBBC won praise for making a posh burger on MasterChef,
and it is now perfectly acceptable for good quality restaurants to
sell burger and chips at extortionate prices.
Getting in on the act was Burger Theory guru Rory Perriment. He
decided to start his own burger business after coming back from travelling
and has built his reputation through pop-up venues in Bristol since spring
2013. But Burger Theory is no longer a wondering nomad as Rory has found a
home for Burger Theory in the popular sub-dub-pub the Golden Lion. Like
many Bristolian start-up food companies, Rory prides himself on using locally
sourced produce and choosing organic wherever he can. But where other
restaurants have cashed in on charging an arm and a leg for what is
essentially meat, bread and potatoes, Burger Theory still has incredibly
reasonable prices. On average, burgers on his menu are roughly six Euro.
And how do they taste? They are good. There are no prizes for
invention though. One guess for the three vegetarian burger options? Yep,
that’s right: falafel burger, bean burger and halloumi burger. But that doesn’t
matter as there is a reason why these options make their way onto just about
every gourmet burger menu; because they work. I opted for the spicy bean
burger with smoked cheddar, guacamole and spicy salsa. The bun was fresh,
soft, and big, the bean burger was succulent and spicy, and the guacamole
was rich and creamy. What stole the show for me, was the thick layer of
wonderful oozing oak smoked cheddar. Fantastic. Along with a side of Cajun
chips and coleslaw and I was a very content, albeit slightly stuffed, lady.
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The Golden Lion and Burger Theory make a great match. Pub grub
needn’t be, and sometimes really shouldn’t be, fancy. Sometimes all you
want is some tasty carbs with a side of more wonderful carbs. And if that
comes with a cheap price tag; great. Burger Theory offers up proper
Americanized, unapologetic comfort food. Fresh ingredients, tasty veggie
burgers, spicy salsas, creamy coleslaw makes a wonderful accompaniment to
fantastic live music, a good pint and a relaxed atmosphere.
Paradigm of the study
Experimental
Experimental
(Pre-test)
(Post-test)
Local Burger Patty
Control
Control
(Pre-test)
(Post-test)
Innovated Vegetable
Patty
Statement of the Problem
1. How will the appearance of the innovated vegetable patty affect the
choice of the customer in terms of:
-color
-texture?
2. How will the vegetable as an ingredient contribute to the taste of
burger?
3. What is the significant difference between the commercial patty and
innovated
vegetable patty?
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Hypothesis
1. There is a significant difference between commercial patty and the
innovated vegetable patty.
2. The flavor of the vegetable came to taste in the patty.
3. The color of the product depends on the vegetable.
Definition of Terms
To understand and clarify the terms used in the study, the following are
hereby defined:
Acknowledge. Accept or admit the existence or truth of (Google
Dictionary).
In this study, the term acknowledge refers to the recognition of
consumers to the innovated vegetable patty.
Innovation. To introduce new methods, devices, etc. to make changes
(Merriam Webster, 1828).
In this study, the term innovation refers to the addition of vegetable as
an ingredient to the original commercial patty.
Patty. (Noun) a small flat cake of ground meat, fish, etc. usually fried
(Webster Universal Dictionary and Thesaurus-----)
In this study, the term patty refers to the commercial burger patty and
the innovated vegetable patty.
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Significance of the Study
The results of the study will be a great benefit to the following:
Faculty and Staff. This product will provide beneficial factor to the health of
the students, faculty and staff of West Visayas State University Himamaylan
Campus who are having difficulty in eating vegetables since the flavor is not
as bland as its content.
Vegetarians. This product will be very advantageous to the vegetarians since
its main ingredient is vegetable.
Adults. This product can also be health benefactor to the adults commonly to
those who are health conscious people.
Future researchers. This study will be beneficial for the future researchers to
serve as resource of additional information on the field which is being
studied.
Scope and Delimitations of the study
This study is restricted among West Visayas State University
Himamaylan City Campus and will be based on management, marketing,
technical, socio-economic, and financial aspect of business. Students will be
covered as part of the respondents. The product will be disseminated through
free tasting from our respondents until the final proposal which will be
presented to the panel.
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References
https://theeverydayvegetarianuk.wordpress.com/2013/10/18/burger-theoryat-the-golden-lion/
https://www.smithsonianmag.com/arts-culture/history-veggie-burger180950163/
meriam-webster dictionary
Webster universal dictionary and thesaurus
https://prezi.com/vxbe6ri2fkb3/feasibility-study-healthy-patty/
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https://watermark.silverchair.com/poultrysci91-2316.pdf?
token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3ZL_9Cf3qfKAc485ysgAAAkgw
ggJEBgkqhkiG9w0BBwagggI1MIICMQIBAD
http://www.stat.yale.edu/Courses/1997-98/101/sample.htm
http://shodhganga.inflibnet.ac.in/bitstream/10603/9936/9/08_chapter
%201.pdf
www.academia.edu%2F4671319%2FReview_of_literature_and_studiessampling%3Ffbclid
%3DIwAR0f5RPoIVdHWcBZxMjLObsBiHwR42j3otJ7aU2lVtMw9Md4jzjYd5qbHk&h=AT1NCOcbUxwRH1JPIFx3EZlntNBnt8liMs5uQ1vBprAnld_ibI
D3GtlIDPV8QmI8g4IG074aeWSddbPahm5WJlCrTikyLT_eQovjOejlKzGGYJ111h2
gMBTZdi5sxCozXWZx_Q
Chapter 2
Review of Related Literature
In this study, the researchers present deliberate concepts and related
studies to support the study. This includes the following topics: (1) Conceptual
Literature, (2) Related Studies, (3) Summary of the Review of Related
Literature
Part One, Conceptual Literature, discusses the process of the veggie
burger and its indifference from the local burgers
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Part Two, Related Studies, presents and discusses the relevant
concepts, information, and ideas obtained from various sources such as local
and foreign studies which are related to the present study.
Part Three, Review of Related Literature, presents the summary of the
Conceptual Literature and Related Studies.
This chapter presents and discusses the relevant concepts, information and
ideas obtained from various sources such as local and foreign literatures and
studies which are related to the present research study.
Conceptual Literature
A veggie burger is not, for instance, a protein-less vessel comprising
typical burger fare (lettuce, tomatoes, pickles, onions) built between two
buns and melded together with a consolatory slice of American cheese.
That’s a sandwich not a burger. And respectable burger joints that no better
rightfully refer to it as such. Nor is a veggie burger born by substituting a
meat patty with a pseudo-exotic vegetable sliced into a half inch disc. Many
otherwise savvy tastes get away with this tactic, including patty
burger (eggplant), M Burger (beefsteak tomato), et al. (portobello mushrooms
galore). Yes, those are literal veggie burgers: vegetables accompanied by
burger accouterments assembled on a bun. But flavor-wise, they’re
redundant. Does anyone honestly desire to sink his or her teeth into a
“burger” whose dominant flavor is a giant rubber tire of fungus?
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The list of veggie burger faux pas is long. Among the worst offenders: turkey
burgers (a turkey is not a vegetable), salmon burgers (ditto), tofu burgers
(just plain wrong). The most controversial? Black bean burgers. Black beans
long to be liberated, free to swim in Chili, soup and dips- not mushed
together into a claustrophobic pancake smothered with ketchup and mustard,
only to fall apart at the first opportunity. Whoever thought the black bean
burger was a good idea was probably a meat eater. (One exception made our
list.)
Eliminate the impersonators and you’re left with only the true entries
deserving of the veggie burger title tradition burger architecture (buns,
ingredients, condiments). Showing off a non-meat patty comprising a
balanced combination of vegetables, grains, and/or texturized vegetable
protein.
Thanks to those chefs who strives toward deliciousness within the
parameters, the veggie burger is no longer limited to consumption by
vegetarians. Conversely, it is no longer acceptable to offer a veggie burger on
a menu boasting a chef by name, only to plate a defrosted garden burger (or
worse, boca burger).
The best veggie burger, like the best hamburger, should inspire in its maker a
desire to create an entry-worth salivating over, one that requires to hands
and several napkins to conquer, no matter the dietary preferences of its
costumer. Until all burger-makers are on board with this manifesto, our work
isn’t done. JUNE 30,2011/BY Lauren Viera, Tribune reporter
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Related Study
The study by Ramadhan, Huda and Ahmad (2011) also showed that
weight losses and diameter shrinkages of cooked burgers were present. The
degrees of shrinkages ranged from about 2-10%. Research has explained this
shrinkage as meat protein denaturation and fluid (moisture and fat) loss
when cooked. The weight losses can however range from about 5-25% due to
moisture evaporation and drip of melted fat (Mansour and Khalil, 1997:
Alakali et al., 2010). This study, explored consumer-oriented product
development of environmentally more sustainable meat substitutes. It
describes the production and consumption of meat substitutes as more
environmentally sustainable products (Aiking et al., Apaiah, Helms, 2006).
Elzerman (2013) described meat substitutes (also called “novel protein
foods”) generally based on plant proteins, which are developed to replace
meat in the diet. The approach taken was in the form of focus group
discussions on meat substitutes, the appropriateness of the use of meat
substitutes as ingredients by using photos and finally a taste session with two
meat substitute dishes. The study found that consumers regarded health
aspects as easy and similar preparation to meat as positive attributes
however lack of information on the label and high prices as negative
attributes. The sensory aspects were reported to be both negative and some
positive. Sensory aspects such as neutral taste or tastiness, crispiness,
chicken-like texture, or granular texture were positive attributes. Negative
sensory aspects that were mentioned were uniform taste, compactness,
dryness and softness. Most consumers found the use of meat substitutes
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appropriate in the dishes that were presented in the taste session. Another
similar study carried out by Elzerman (2011) investigated the role of meal
context on the acceptance of meat substitutes. The study involved 93
participants rating the different aspects of meat substitutes such as the
appearance, taste, shape, product liking, appropriateness, intention to use
and overall liking of the product. Appropriateness seemed to be influenced by
the appearance of the meat substitute-meal combination, and less by flavor
and texture, therefore when considering new products, the appearance must
be the key factor in mind. The provision of healthier options is a key aspect of
promoting healthier lifestyles. A study conducted by Rohall et al (2009)
tested three healthier
alternatives of burgers; low fat beef, turkey and soy/rice burgers against a full
fat hamburger patty. Sensory evaluation of the four patties was conducted
with 48 untrained panelists. A 9-point scale hedonic test was used to
measure consumer acceptance as well as Quality Description Analysis (QDA)
to evaluate the intensity of sensory properties. Consumer acceptance mean
scores showed that the full fat beef, lean beef, turkey and soy/rice patties
were 5.98, 6.68, 5.50, and 5.56 respectively with no preference of the control
patty over turkey or soy/rice. There was however a significant preference of
the lean beef over turkey and soy/rice. Quality Descriptive analysis showed
spiciness, elasticity and flavor significantly varied across the treatments.
Panelists also rated the lean beef burger as significantly more elastic
compared to other burgers. Even though there was no evidence to support
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that sensory attributes contributed to the consumer acceptance, the 19research indicated that the healthier
substitutes were accepted in comparison to the full fat beef patties.
Summary of the Review of Related Literature
Veggie Burger will be known as vegetable burger in the community
because its main ingredient in the patty is vegetable. Also, it’s a diet food to
all the consumers especially to those people who are having a healthy
lifestyle. Veggie Burger can be addressed to technology because of the newly
invented vegetables patties that will soon be popular, and this may be a
compliment for pork/beef patty. In economics, veggie burger may help the
vegetable industry because of the advocacy to use vegetable as an
ingredient to patty instead of using beef/pork alone. The industry of
agriculture may get high economic rates in the future because of the use of
vegetable as an additive to the production of patty.
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Chapter 3
Design of the study
This chapter contains seven parts: (1) Research Design; (2) (Research
Method); (3) Participants of the Study; (4) Data Gathering Instrument; (5)
Sampling Procedure (6) Validity and Reliability of the Instrument (7) Data
Gathering Procedure (8) Data Analysis Procedure
Part One, Research Design, describes the plans of implementing the
study and the basis for determining what data were collected and how they
were analyzed and interpreted.
Part Two, Participants of Study, refers to the subjects of the study.
Part Three, Sampling Procedure, introduces appropriate methods used.
Part Four, Validity and Reliability of the Instruments, explains the
instruments used validated by the experts.
Part Five, Data Gathering Procedure, describes how the data will be
gathered, analyzed, interpreted and presented.
Part Six, Data Analysis Procedure, explains the process being employed
in analyzing the data for the study
Research Design
The experimental study design was used in this study. The main
purpose is to manipulate the effects of the intervention in acknowledging the
local burger patty into innovated vegetable patty of West Visayas State
University Himamaylan City. Experimental designs are said to be the
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approach for obtaining information about causal relationships (Robson, 1993),
allowing researchers to assess the correlation (relationship) between one
variable and another. A principle factor of such designs that one element is
manipulated by the researcher to see whether it has any impact upon
another.
Research Method
For accomplishing the above objectives, collection of both primary and
secondary
data was called for. The researcher personally visited to the Food processing
units and
the concerned authorities of management of the food processing units under
study and contacted the concerned authorities and with their prior
permission, the
necessary data was solicited.
Selection of Participants
In selecting the participants of the study, the researchers used
probability sampling. Random sampling refers to a variety of selection
techniques in which sample members are selected by chance, but with a
known probability of selection. Fraenkel, Wallen and Hyun (2012) state that in
random sampling, “every member of the population presumably had an equal
chance of being selected. Cooper and Schindler (in David, 2005) mentioned
that probability sampling is based on the concept of random selection, a
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procedure that assures that all elements in the population are given an equal
chance of being selected as a simple unit. Gill and Johnson (2002) do not
provide a straight definition of random sampling but they give an idea that
random sampling aims to ensure that those who participate are
representative sub-set of the research population in thus any findings can be
generalized or extrapolated to the target population with confidence. In this
study, the informants were randomly selected based on their food
preferences.
Participants of the Study
The participants of the study were the randomly selected faculty members
(10) who are practically consumers within the campus.
Data gathering Instrument
The instrument used was the researcher-made questionnaire that
contains the participant’s profile and the statements checked by the students
that correlated to their taste. The researcher-made questionnaire that coveys
about the Acknowledgment of Local Burger Patty into Innovated Vegetable
Patty.
To determine the level of taste of the participants, the researchers
utilized the scale below:
Acknowledging Local Burger Patty into Innovated Vegetable Patty
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Instructions: Please put check () according to the level of your taste.
Acknowledgement
(5)Very high
(4)High
(3)Modera
(2)Low
te
(1)Very
Low
Chinese Cabbage
(A)
Cauliflower (B)
Cabbage (C)
Sampling Procedure
In selecting the sample participants of the study, the researchers
conducted a probability sampling also referred to as random sampling or
representative sampling. The word random describes the procedure used to
select elements (participants, cars, test items) from a population. When
random sampling is used, each element in the population has an equal
chance of being selected (simple random sampling) or a known probability of
being selected (stratified random sampling). The sample is referred to as
representative because the characteristics of a properly drawn sample
represent the parent population in always.
Validity of the Instrument
The data gathering instrument, which is the questionnaire, will be
validated by the members of the faculty in West Visayas State University
Himamaylan City Campus who experts in the field of the said study. After the
validation of the instruments, it will be revised by the researchers and
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recheck by the experts. The researchers conducted a survey using a
questionnaire and encode it thoroughly.
Reliability of the Instrument
For the systematic gathering of the data, the following measures were
utilized:
Questionnaire. A researcher obviously needs a questionnaire for a concrete
collection of such data. And to fully strengthen the reliability of the
instrument, the researchers conducted pilot testing prior to the final conduct
of the study.
Data Gathering Procedure
After the validity and reliability of the instrument, enough copies of the
questionnaire were reproduced for administration to the respondents. Official
request to administer the test was secured from the adviser and the
respondents as well. After permission, the researchers administered the
giving and testing of the instruments among the respondents. The
accomplished instruments were gathered and sent to the statistician for the
analysis and interpretation using the appropriate statistical tools.
Data Analysis Procedure
Statistical tools were utilized to analyse and interpret the data.
Computer software, specially the Statistical Package for Social Sciences
(SPSS) was used to process and threat the data. Mean were in the used in the
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descriptive data analysis to determine the acknowledgement of the
participants towards the innovated vegetable patty.
The statistical tools that was used by the researchers are T-test and
Correlated Analysis.