LEVEL OF ACCEPTABILITY OF PILI PULP PIE IN KING THOMAS
LEARNING ACADEMY INC.
A Research
For the strand Technical Vocational and Livelihood in Senior High School Department of
King Thomas Learning Academy, Inc.
S/Y 2019-2020
MICHAEL IAN A. ALCAZAR
JOSHUA M. DELA SOLEDAD
JOHN MARK R. MIRA
XENA MAE N. MIMAY
KENNETH NATHANIEL G. MOJARES
MARK ANDRIAN C. VARGAS
ERICKA MAE N. VILLANUEVA
Researchers
March, 2020
CHAPTER I
INTRODUCTION
One of Filipinos’ specialties is to prepare nutritious food because they put premium
on nutritional value in order to furnish their body with adequate nourishment for growth,
maintaining and repairing their cells and tissues. A pie is a baked dish which is usually
made of a pastry dough casing that completely contains a filling of various sweet or savory
ingredients. Usually the different filling of pie is buko, egg and sweet potato pie. According
to Mcdowell (2017), American pie is round 8-10 inches in diameter 2-3 inches thick and
usually contains a various savory filling of fruit, custard or a pastry cream.
Well-liked by Filipinos’ young and old alike, are pies of different flavors. Baking
pie has been considered a product which results from the final test of a chef’s art and
expertise. Pies are products that are plenty oftentimes being serve in the table as pastry of
any celebration. Different flavors are made to suite individual taste and nutrients are added
to further enhance the nutritional value of the Pie and could add up to offer benefits to the
people, Christmas and other special occasions. They are also serve for snacks and dessert.
Buko pie, which is a combination of young coconut meat and sweetened condensed
milk that is baked in a traditional pie crust. It is one of the most iconic coconut based
dessets in all of Southeast Asia and it comes from the Philippines- specifically the Laguna
province. Laguna is the undisputed home of buko pie. It was introduced by Nanette
Pahudthrough buko pie is non considered a traditional Filipino dessert, it only entered the
culinary lexicon of the Philippines in 1965 when Nanette and her sisters opened orient
bakery. Sherman (2019).
The first Pies called “coffins” or’ “coffyns” were savory meat pies with the crusts
or pastry being fall, straight-sided with sealed on flavors and lids. Open crusts pastry was
nose as traps. This pie, held a sorted meats and sauce components and were baked more
like a modern casserole with no pan. This crust was often made several inches ticked to
withstand many hours of baking. (Clarkson, 2015)
Bakers always ensure the taste and nutritional value of baked products. A pie
contains a filling of various sweet and savory flavors that will state suite individual taste.
Buko, egg, and sweet potato pie are the common flavors of pie. The researchers found out
the essentials of baking a pie with pili pulp as an ingredient.
Mendioron et. al.,(2010) states that Pili is considered to be the most important nutproducing species indigenous to the country. It has a nationwide acceptance and has great
potential to develop into a major industry Pili Pulp and nuts are used in several culinary
purposes such as in baked products, desserts, main dishes, pasta/noodles, sauces etc. Pili
Pulp is not just a delicious local product but also bringing several health benefits. This
includes vitamin A, vitamin C, calcium, iron, vitamin B-6, magnesium, protein, and natural
sugar.
The pulp of the pili fruit is eaten as a vegetable. Blanched in hot water for about
three minutes, it is perfect for salads, or simply dipped in fish sauce for that tangy kick.
The fruit Pulp when blanched is commonly eaten raw by locals. It is also process
into flour, oil, paste and other bakery products.) Pili pulp is similar in composition to
avocado. It contains 28-36% oil, carbohydrates and protein (Phil-DA, 2011).
Thus, this study aims to identify the acceptability of pili pulp pie in King Thomas
Learning Academy Inc.
Statement of the problem
This study was conducted to determine the level of acceptability of Pili Pulp Pie in
King Thomas Learning Academy Inc. It seeks to answer the following questions:
1. What is the level of acceptability of Pili Pulp Pie in King Thomas Learning
Academy Inc. in terms of appearance, Taste, smell and Texture?
2. Is there any significant difference between the level of acceptability of pili pulp pie
in junior high school students and senior high school students?
Objectives of the study
The following objectives were:
1. To identify the level of acceptability of Pili Pulp Pie in King Thomas Learning
Academy Inc. in terms of appearance, Taste, smell and Texture?
2. To determine if there is any significant difference between the level of acceptability
of pili pulp pie in junior high school students and senior high school students.
Scope and Limitation
This study focused on the level of acceptability of Pili Pulp Pie in King Thomas
Learning Academy Inc. The target respondents are the junior high school students and
senior High school students which is more suitable to determine the level of acceptability
of Pili Pulp Pie. Since this study is about gathering information regarding the level of
Acceptability of pili pulp pie, elementary students’ responses may refuse to answer the
questions given because they are not familiar that pili pulp is edible.
Significance of the Study
The following found the study suite to particular needs:
Pili Farmer.This study will benefit the pili farmer because it will have a new product
which is the Pili Pulp Pie aside from the Pili nuts.
Baker. This study may provide the bakers an information about pili pulp as an ingredient
in baking pie to promote healthy Pastries.
Entrepreneur.It will benefit the entrepreneur because it will help an opportunity to start a
business. It should also highlight that the Pili Pulp Pie be solve at an affordable price.
Student. It will give student a taste for healthy pastry product and support nutrition.
Other researcher.This research study may be replicated by the other researcher to further
look into the essentials of baking a pie with pili pulp as an ingredient.
CHAPTER II
REVIEW OF LITERATURE
This chapter presented the review of literature, relevant studies, synthesis,
theoretical and conceptual framework, definitions of terms, assumptions and hypothesis
which contains facts and information’s on the research problem at hand it also provides
explanations, connections between previous and present work.
The first Pies called “coffins” or’ “coffyns” were savory meat pies with the crusts
or pastry being fall, straight-sided with sealed on flavors and lids. Open crusts pastry was
nose as traps. This pie, held a sorted meats and sauce components and were baked more
like a modern casserole with no pan. This crust was often made several inches ticked to
withstand many hours of baking. (Clarkson, 2015)
Mendioron et. al., (2010) reiterated that Pili is considered to be the most important
nut-producing species indigenous to the country. It has a nationwide acceptance and has
great potential to develop into a major industry. Pili Pulp and nuts are used in several
culinary purpose such as in baked product, dessert, main dishes, pasta/ noodle, sauces etc.
Pili Pulp is not just a delicious local product but also bringing several health benefits. This
includes vitamin A, vitamin C, calcium, iron, vitamin B-6, magnesium protein.
In connection with this the pulp of the pili fruit is eaten as a vegetable. Blanched in
hot water for about three minutes, it is perfect for salads, or simply dipped in fish sauce for
that tangy kick. The kernel and the pulp are excellent sources of oil, used for baking,
cooking or cuisine. It contains 28 -36 % oil, carbohydrates, and protein. Its color varies
from yellow green to dark green, depending on the type of extraction.
Furthermore, it was reported by Robles (2017) that pili plant is a good source of
important nutrients, minerals and vitamins gathered from its parts which have been proven
to have many health benefits to us. Green pulp can be pickled, best after the shell has
hardened but before the pulp becomes too fibrous. Boiled ripe pulp is edible, best with salt,
pepper and fish sauce.
Dela Cruz et. al., (2017) stated that the fruit pulp when blanched is commonly eaten
raw by locals. It is also processed into flour, oil, paste and other bakery product.
Laura and Pham (2009), states that pili (canariumovatum) can be a major crop
export that would compete well on the global nut market. The pili pulp oil is similar to
those olive oil as well as the iodine and saponification numbers of the oils.
The study of Cajuday et al., (2017), evaluated the antioxidant and anticancer
activities
of
canariumovatum
(burseraceae)
pulp.
Mechanical
and
ethanolic
extractionswere done to prepare the oil (COPO) and ethanolic (COPE) extracts from the
C. ovatum pulp.
As stated by Gore (2010), Pili Pulp, which is usually thrown away from removing
the nut, is now a source of organic oil. There is no commercial planting of this crop in the
Philippines and fruits are collected from natural stands in the mountains near those so
called “production center” like Bicol.
Moreover, (Cambaliza et al., (2009), a study on pili pulp flour and oil revealed that
they could be produced from fresh pili fruit. It was recommended that pili pulp flour and
oil be used for home and small scale consumption and preparation of food product.
Synthesis
According to studies of Gore (2010) and Cambaliza et al., (2009) states that pili
pulp which is usually thrown away is now utilized as a major production of pili pulp flour
and oil. This study is related to the present study because they are both considering the pili
pulp as an ingredient in baking industry.
Based from the studies of Laura and Pham (2009) and Cajuday et al., (2017)
conducted a study about the utilization of pili pulp and extraction of pili pulp oil.
Corresponding to a present study, utilization of pili pulp as an ingredient in baking pie and
knowing the level acceptability of pili pulp.
Based from the studies of Cambaliza et al., (2009), and Laura and Pham (2009). A
study of Pili Pulp Oil revealed that they could be produced from fresh pili fruit. It was said
that pili pulp flour and can be used for in preparing of food product this study is related to
the present study because pili pulp has been used to and proven to be edible by processing
in food product.
Theoretical Framework
This research study was guided by the theoretical framework consists of concepts
and together with their definitions and reference to relevant scholarly literature, existing
theory that is use in this study.
Pie making theory McDowell (2017) explained that pie have been popular in the United
States since colonial times. American pie is round 8-10 inches in diameter, 2-3 inches thick
and usually contains a various savory filling of fruit, custard or a pastry cream. This theory
support the present study because pili pulp will be utilizing as a filling in making a pie.
Pie Making
Theory
Erin McDowell
(2017)
Baking Theory
Convelly (2009)
LEVEL OF
ACCEPTABILITY
OF PILI PULP IN
KING THOMAS
LEARNING
ACADEMY INC.
Bread Making
Theory
John Royce
(2018)
Figure 1. Theoretical Framework
Baking theory Convelly (2009) explained the history of baking. Hence, baking is inverted
by our ancestors in the Neulithic time. This theory support the present study because baking
will be used as a major process to accomplish the pili pulp pie.
Bread making theory Royce (2018) explained that bread making is an art which has been
practiced from earliest known times very early in history it was discovered that certain
grains were edible and very soon it was found that they were more easily consumable if
broken down into very fine pieces. This theory support the present study because it
explained how the process started about making a dough most specifically the bread.
Conceptual Framework
This study was designed a conceptual framework for better understanding of the
study. This will be guided by the conceptual framework as shown in Figure 2 that illustrate
the input, process, output and feedback of the research study.
Input. This covers the common flavors of pie, the level of sensory acceptability of
pili pulp pie in terms of appearance, taste, color and texture and the significant difference
of sweet potato pie and pili pulp pie.
Process. This includes the Creation of questionnaire checklist regarding with the
level of acceptability of pili pulp pie, conducting a survey and evaluation and interpretation
of the gathered data.
LEVEL OF ACCEPTABILITY OF PILI PULP IN KING THOMAS LEARNING
ACADEMY INC.
OUTPUT
INPUT
PROCESS
I. The level of sensory
I. Holding the Taste
Acceptability
Test.
of
Pili
Pulp Pie in terms of:
Appearance,
Taste,
Texture and Smell
II.
The
difference
significant
of
sweet
II. Administration and
retrieval
of
questionnaire checklist.
III. Statistical treatment
data.
potato pie and pili pulp
pie.
IV. Analysis and
interpretation of data.
Feedback
Figure 2. Conceptual Framework
A Pili Pulp Pie
Definition of Terms
For a more precise and understanding of this study, various terms was defined
conceptually and operationally.
Pili
Canarium Ovatum is a species of tropical tree belonging to the Genus Canarium. It
was used as an ingredient in making filling of pie.
Pili Pulp
Its color varies from yellow green to dark green, depending on the type of
extraction. It was used as an ingredient in making filling of pie.
Pie
A dessert consisting of a filling as of fruit or custard in a pastry shell or topped with
pastry or both. It was used to finish the product that the researchers want to improve.
Acceptability
Is the characteristic of a thing being subject to acceptance for some purpose. It was
used as a variable to know the acceptance of pili pulp pie.
Appearance
The way that someone or something looks. It was used to identify the level of
acceptability of pili pulp pie.
Smell
To notice something because of its smell. It was used to identify the level of
acceptability of pili pulp pie.
Taste
To sense the flavor of something that you are eating or drinking. It was used to
identify the level of acceptability of pili pulp pie.
Texture
The way that something feels when you touch it. It was used to identify the level of
acceptability of pili pulp pie.
Assumption
This study was guided by the assumption that the level of acceptability of Pili Pulp
Pie including appearance, taste, smell, and texture will vary.
Hypothesis
This study was guided by the hypothesis that there is no significant difference
between the level of acceptability of pili pulp pie in junior high school students and senior
high school students.
CHAPTER III
METHODOLOGY
The success of this study was determined with the use of appropriate method and
procedures that help the researcher to further understand this study. This chapter is the
discussion of the methodology.
Research Design
In this study, descriptive experimental evaluative design was used to determined
the level of acceptability of pili pulp pie in King Thomas Learning Academy, Inc. The
researchers utilized Descriptive Experimental Evaluative Design. Descriptive design was
used to describe the pili pulp pie as an alternative in making pie. Evaluative design was
used to determine if there is any significant difference between the level of acceptability of
pili pulp pie in junior high school students and senior high school students.and
Experimental design has a product that the researcher needs to see how the product made
or done using step by step procedure. Descriptive experimental evaluative design which
engages the respondents to describe and evaluate the condition of the variables in which
case the variables in this study are the acceptability as an alternative in making pie.
Research Setting
The researchers conducted the study inside the campus of King Thomas Learning
Academy Inc. at Malubago, Sipocot Camarines Sur. It is geographically located at
coordinate of 13°46'04.8"N 122°59'52.8"E with an approximately total land area of 4.5
hectares and with an approximately 3.1 kilometers away from Sipocot Municipal Hall.
The total population of grade 11 senior high school students is 398 while the grade
12 senior high school students is 246.
Respondents
The respondents are the junior high school students and senior high school students
of King Thomas Learning Academy Inc. who. The researchers utilized a maximum of 33
respondents, 15 junior high school students, 3 grade 7 students, 4 grade 8, 9 and 10 students
and 18 senior high school students, 9 grade 11 and 12 students.
Table 1. Distribution of Respondents.
Respondents
Junior High School
Senior High School
Total
Grade Level
Frequency
Percent
7
3
15.15
8
4
12.12
9
4
12.12
10
4
12.12
11
9
27.27
12
9
27.27
33
100.00
Research Instrument
In this study, 33 senior high school students of King Thomas Learning Academy
Inc. was selected. The researcher used a quota sampling technique on choosing the
respondents. It was done to maintain the correct proportions representative of population.
The following question are close ended questions that are related to the research title. The
researcher provided a questionnaire checklist to know the level of acceptability of pili pulp
pie as an ingredient in baking pie.The questions are divided into 3 parts. The first part is
about the level of acceptability of pili pulp pie in terms of appearance, taste, smell and
texture and the second is the significant difference between the level of acceptability of
pili pulp pie in junior high school students and senior high school students.
Data Gathering Procedure
After seeking approval to conduct the study, the researcher formulates and prepare
the instrument that will be use in gathering data. Then, the researchers seek help for their
instructor for the validation of the instrument to be distribute. After checking the validity
and reliability of the tool/instrument, the researcher distributes the instrument to the
selected junior and senior high school students.
Validity of Instrument
To establish the validity and reliability of the instrument, the researchers will
consult a teacher to validate the survey questionnaire. This will be done to be sure that the
questions are clear enough and anchored with the objective of this study.
Material Used
The following are the materials that will be used to make the pili pulp pie. For
making of dough, the ingredients are 3 cups All-purpose flour, ¾ cup shortening (lard or
margarine), 1/3 cup Ice water 1 ½ teaspoon salt. And for the pili pulp pie filling the
ingredients are 1 can condensed milk, 1 teaspoon of vanilla and 1 nestle cream.
Preparation of Pili Pulp Pie
The following are the procedure of pili pulp pie dough. Mix all the dry ingredients,
sift the All-purpose flour and add the remaining ingredient in a large mixing bowl, chill
and assemble the pie. For pili pulp pie filling, first, soak the pili pulp in hot water for about
15 minutes second, remove the peel of pili and only get the pulp of it lastly, mix the pulp
with condensed milk, vanilla and nestle cream and cook it for about 10 minutes.
Statistical Treatment
For accurateness and truthfulness of the result, this study used various statistical
tools to analyze and interpret the data.
Weighted Mean. Was used to determine the acceptability of pili pulp pie in terms of
appearance, taste, smell and texture.
T-test. Was used to determine if there is a significant difference between the level of
acceptability of pili pulp pie in junior high school and senior high school students.
CHAPTER IV
RESULTS AND DISCUSSION
This chapter shows the analysis and interpretation of data followed by the
discussion of the research findings. The findings were related to the research questions that
was guided by the theory.
Table 2a. Level of Acceptability of Pili Pulp Pie on Junior High School students
of King Thomas Learning Academy Inc.
Indicators
Weighted Mean
Description
Appearance
3.33
Highly Acceptable
Taste
3.71
Highly Acceptable
Smell
3.29
Highly Acceptable
Texture
3.38
Highly Acceptable
General Weighted Mean
3.43
Highly Acceptable
Legend:
3.26 – 4.00 – Highly Acceptable
2.51 – 3.25 – Acceptable
1.76 – 2.50 – Slightly Acceptable
1.00 – 1.75 – Not Acceptable
Table 2 presented the Level of Acceptability of Pili Pulp Pie on Junior High School
students of King Thomas Learning Academy Inc. It can be seen from the data that the
weighted mean of appearance is 3.33 which was interpreted as highly acceptable, the
weighted mean of taste is 3.71 which was interpreted as highly acceptable, the weighted
mean of smell is 3.29 which was interpreted as highly acceptable and the weighted mean
of texture is 3.38 which was interpreted as highly acceptable. Based from the results, all
were interpreted as Highly Acceptable since the general weighted mean is 3.43. The
findings was supported by Dela Cruz et. al., (2017) stated that the fruit pulp when blanched
is commonly eaten raw by locals. It is also processed into flour, oil, paste and other bakery
product.
Table 3b. Level of Acceptability of Pili Pulp Pie on Senior High School students
of King Thomas Learning Academy Inc.
Indicators
Weighted Mean
Description
Appearance
3.54
Highly Acceptable
Taste
3.76
Highly Acceptable
Smell
3.55
Highly Acceptable
Texture
3.72
Highly Acceptable
General Weighted Mean
3.64
Highly Acceptable
Legend:
3.26 – 4.00 – Highly Acceptable
2.51 – 3.25 – Acceptable
1.76 – 2.50 – Slightly Acceptable
1.00 – 1.75 – Not Acceptable
Table 3 presented the Level of Acceptability of Pili Pulp Pie on Senior High School
students of King Thomas Learning Academy Inc. It can be seen from the data that the
weighted mean of appearance is 3.54 which was interpreted as highly acceptable, the
weighted mean of taste is 3.76 which was interpreted as highly acceptable, the weighted
mean of smell is 3.55 which was interpreted as highly acceptable and the weighted mean
of texture is 3.72 which was interpreted as highly acceptable. Based from the results, all
were interpreted as highly acceptable since the weighted mean is 3.64. The findings was
supported by Mendioron et. al., (2010) reiterated that Pili is considered to be the most
important nut-producing species indigenous to the country. It has a nationwide acceptance
and has great potential to develop into a major industry. Pili Pulp and nuts are used in
several culinary purpose such as in baked product, dessert, main dishes, pasta/ noodle,
sauces etc. Pili Pulp is not just a delicious local product but also bringing several health
benefits. This includes vitamin A, vitamin C, calcium, iron, vitamin B-6, magnesium
protein.
Table 4b. Significant Difference between the Level of Acceptability of Pili Pulp
Pie on Junior High School and Senior High School Students of King Thomas
Learning Academy Inc.
Respondents
Weighted
Test
Critical
Mean
Value
Value
Decision
Junior High
School
Interpretation
Not
41.4
Accept Ho
Significant
Students
-1.62
2.0399
Senior High
School
Not
43.72
Accept Ho
Significant
Students
The table above shows that there is no significant difference between the level of
acceptability of pili pulp pie on junior high school and senior high school students. Where
in the weighted mean of junior high school students is 41.4 and the weighted mean of senior
high school students is 43.72. the test value is -1.62 and the critical value is 2.0399. the
decision is accept the null hypothesis with an interpretation of not significant. The findings
was supported by Phil-DA, 2011 the fruit pulp when blanched is commonly eaten raw by
locals. It is also process into flour, oil, paste and other bakery products. Pili pulp is similar
in composition to avocado. It contains 28-36% oil, carbohydrates and protein
CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter presents the summary, findings, conclusion and recommendation of
the present study gathered by the researchers. Thus, this study determined the satisfactory
level in food service and factors affecting the dietary behavior of students in King Thomas
Learning Academy Inc. Its findings were based on the gathered data through survey
questionnaire answered by the respondents. Those data were analyzed and have conclusion
for the study. Recommendation derived from the analysis and interpretation of data.
Summary
This study was performed to identify the level of Acceptability of Pili Pulp Pie in
King Thomas Learning Academy Inc. To determine if there is any significant difference
between the level of Acceptability of Pili Pulp Pie in Junior High School and Senior High
School students.
The study was performed in King Thomas Learning Academy Inc. with a total of
33 respondent. 15 Junior High School students and 18 Senior High School students. It
commenced from November to March 2020. Questionnaire checklist was used to gather
the data, T- test was used to statistically analyze the gathered data.
Problem no. 1
What is the level pf Acceptability of Pili Pulp Pie in King Thomas Learning
Academy Inc. In terms of appearance, taste, smell and texture?
Findings
Based from the data that the researcher gathered, the Level of Acceptability of Pili
Pulp Pie in terms of appearance, taste, smell and texture were rated as highly acceptable.
Conclusion
The result of the data presented on the table denotes that the level of Acceptability
of Pili Pulp Pie in terms of appearance, taste, smell and texture were rated as highly
acceptable.
Recommendation
Based from the responses of the respondents, the researchers found out that the
level of acceptability of pili pulp pie were highly acceptable. A study be done utilizing pili
pulp in making food products such as pastille, tarts, cakes and especially the yema because
the other researchers from King Thomas Learning Inc. conducted this, utilizing pili pulp.
Problem no. 2
Is there any significant difference between the level of Acceptability of Pili Pulp
Pie in Junior High School and Senior High School students?
Findings
There is no significant difference between the Level of Acceptability of Pili Pulp
Pie in Junior High School students and Senior High School students since the t-computed
is less than the t-tabular the decision is to accept the null hypothesis.
Conclusion
The results of the data presented on the table denote that there is no significant
relationship between the level of acceptability of pili pulp pie in Junior High School and
Senior High School students.
Recommendation
Based from the results that there is no significant difference between the level of
acceptability of junior high school and senior high school students of King Thomas
Learning Academy Inc., the researchers recommend a further experimental study be
conducted to determine the marketability of pili pulp pie since this research study already
gathered the data about the level of acceptability of pili pulp in baking pie.