LEVEL OF ACCEPTABILITY OF CHEESY CRISPY FRIED PORK SIOMAI
A Research Proposal
Presented to the Faculty of
Gov. Mariano E. Villafuerte High School
Senior High School Department
In Partial Fulfillment
Of the Requirements in
Practical Research 1
Researchers:
KURT PLACID CUISON
ALEXIS MULTO
JAN RESMIL DAMOT
GWYNETH BORBO
ANGELO BALLARDA
ROAN GOLGOTA
LARRY BIAG
Leonel Aragdon
CHAPTER I
INTRODUCTION
Siomai is a dumpling of a Chinese origin, is hugely
popular among Filipinos. It is eaten as a snack as well as
a
variant with rice. Siomai is a Chinese dumpling which
has beloved staple of the Filipino diet. Whether it is a
main dish or a appetizer, for a midday snack or a late
dinner, Filipinos naturally gravitate to a platter full of
delectable
Comestibles.
The
origin
of
Siomai
comes
from
Chinese dishes called dimsum, a name translates directly to
“to touch the heart”. These are small dishes eaten usually
for yum cha, or brunch, though they can be eaten at any
time
of
day.
If
you’re
looking
for
an
appetizing
and
healthy snack, siomai is an excellent option for those on a
weight
loss
journey.
This
Chinese
style
dumpling
is
a
popular snack in many parts of the world, and it is also a
great way to pack protein and fiber into your diet. Siomai
comes in a variety of flavors, from pork and shrimp to
vegetarian,
and
usually
siomai
in
calories
low
essential
vitamins
and
steamed
and
or
fat,
minerals
boiled.
but
that
it
can
Not
also
help
only
is
contains
promote
weight loss. However, the majority of the calories in this
meal will be delivered from carbohydrates and fats, making
it difficult to achieved a balanced diet. As a result,
sometimes Siomai is not suitable for weight loss, but it
can be eaten if properly portioned.
STATEMENT OF THE PROBLEM
This study aims to create a product and to gather
information and data that will help to make a plan and also
the product will be sold and
critiqued by costumers in
order to make a good reference.
Specifically, it sought to answer the following questions:
1. What is the level of acceptability of Cheesy Crispy
Fried Pork Siomai in terms of:
a. Appearance
–
Presentable,
rarely
presentable,
non-
presentable
b. Palatability – Bland, just right, too salty.
c. Texture, and – Coarse, dense, stardy.
d. With and Without sauce – Soy Sauce and Spicy Cheese
sauce
e. Size
f. Price
g. Packaging
2. What
improvements
product
base
on
can
the
be
made
evaluation
to
and
the
finished
feedback?
SCOPE AND DELIMITATION
The main objective of the study is to determine the
level
of
Cheesy
Crispy
Fried
Pork
Siomai
in
terms
of
appearance,
palatability,
texture
and
with
and
without
sauce. Also, the improvements that can be done based on the
evaluation and feedback from the research participants will
be determined. This study is limited to 37 teachers and 10
students from Gov. Mariano E. Villafuerte Highschool.
ASSUMPTIONS
This
study
is
guided
primarily
by
the
following
assumptions that:
1. There is a high acceptability level of Cheesy Crispy
Fried Siomai.
2. There
are
improvements
that
can
be
made
to
the
finished products based on the evaluation and comments
of the respondents.
Theoretical Framework
This study is anchored by the following theories:
The Marketing strategy is a construct that lies at the
conceptual heart of the field of strategic marketing and is
central to the practice of marketing. The aim of this study
is to help the consumers by their needs and providing them
the healthy food from the researchers, the more affordable
but can give the nutrients that our body needs the most.
This study also aims for the consumers to buy a affordable
Figure 1.
Theoretical Framework
Food acceptability
Julian Wanjiru Maina
(2018)
Marketing strategy
Cheesy
Crispy
Neil A. Morgan
(2019)
Fried
Pork
Siomai
Food production
Thomas Malthus
snack especially for the kids and for the people who are
enjoying siomai as their snack.
The
that
Food
encompass
production.
all
Food
businesses
production
that
are
is
the
involved
system
in
the
preparation of food staffs by converting raw materials into
ready-made food products for use by consumers. This book
aims to create a new and healthier product, by combining
the ingredients, healthy ingredients together.
Food acceptability directly relates to the interaction
food has with the consumers at a given moment in time. This
product also aims for the level of acceptability in the
consumers, it will also help the researchers to become more
creative and to make the lack of researcher’s product to
improve. The book aims to know if it is accepted and can be
sold to the costumers.
Conceptual Framework
The conceptual framework of this product development
study involves the input that includes: Cheese and meat are
the basic ingredients in this research. 1 kilo of pork and
70 grams of eden cheese. The experimentation of this study
is making a new siomai. 1 kilo pork mixed together with ½
kilo potato, ½
kilo carrots, 5 pcs eggs, 6tsp salt, 4tsp
sugar, 3tsp ground pepper, 5tsp magic sarap and 3tsp oil.
Figure 2.
CONCEPTUAL FRAMEWORK
Cheesy Crispy Fried
Pork Siomai
INPUT
1kl Pork
PROCESS
Experimental
Half kl Carrots
Cheesy Crispy Fried
Pork Siomai
Half kl Potato
6tsp Salt
Survey
4tsp Sugar
3tsp Ground pepper
5tsp Magic sarap
3tsp Oil
50-70 grams Cheese
1kl Baguiong pechay
50-100grams Bread
crumbs
5pcs Eggs
1kl Cornstarch
Siomai Wrapper
Nutrition facts
OUTPUT
Production
This study will also be having 2 sauces in the future and
will be having 2 formulation. With and without sauce.
The process of making the Cheesy Crispy Fried Pork
Siomai. Stuff the siomai first with the siomai wrapper with
cheese and lettuce. While preparing, preheat the oil by 250
degrees Fahrenheit.
Next prepare the egg, cornstarch with salt and ground
pepper and the bread crumbs. Put the siomai into the egg
slowly
and
then
to
the
cornstarch
lastly
to
the
breadcrumbs. When the oil is already heaten up, put the
siomai onto it until golden brown.
This
study
will
have
plating;
the
first
is
with
lettuce as the base and the siomai on top of it with the
sauce 1 and 2 which is the Soy sauce and the Spicy cheese
sauce. The second one is without sauce.
HYPOTHESIS
This study entitled Cheesy Crispy Fried Pork Siomai.
Will be affordable and also tasty, nutritious and healthy.
The researchers experiment the combinations of Cheese in
Siomai, and will add a new sauce.
DEFINITION OF TERMS
Terms
defined
in
this
study
are
relevance
research in order to comprehensive and understand.
to
the
Cheese.Cheese may be defined as the curd of milk
separated from the whey and pressed into a solid mass.
Siomai.
Siomai
is
the
Filipino
term
for
steamed
Chinese dumplings that are usually filled with pork and
occasionally shrimp.
Cheesy Crispy Fried Pork Siomai. It is the combination
of
meat,
cheese
and
vegetable.
The
making a unique and healthier siomai.
experimentation
of
NOTES
Yummy.ph/recipe/siomai Siomai Ziggy Naguiat(2023)
https://everesthimalayancuisine.com/slimming-down-with
siomai-nutritional-benefits-of-this-appetizing-snack/
Benefits
https://www.investopedia.com/terms/f/four-ps.asp
CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter contains the Review Related Literature
and Studies conducted by different researchers with similar
averment on Cheesy Crispy Fried Pork Siomai.
RELATED LITERATURE
Viray Et al. (2016) , KWEKMAI Food House sold KWEKMAI,
a combination of kwek-kwek and siomai with ham and cheese.
Aimed to be known as the producer of good tasting Kwekmai,
the
researchers
siomai
into
remember
Improved
something
for
its
the
that
concept
the
of
the
customers
uniqueness,
traditional
would
always
affordability,
and
patalability.
Feasibility Study on Healthy Siomai (Besmonte Et Al.)
(2019) The researchers conducted a feasibility study about
vegetable siomai, it is very healthy because it is composed
of
vegetables
that
offers
a
lot
of
nutrients.
The
ingredients of this siomai are healthy and gives a lot of
vitamins and other healthy essential that is mixed with
meat like the traditional siomai that vendors offer, it has
other
variety
like
chicken
siomai,
pork
siomai,
beef
siomai, seafood siomai. The researchers came up with this
idea
to
upgrade
the
taste
and
quality
of
siomai.
The
ingredients used in this study are potato, carrots, and
most
especially
survey
to
a
vegetable.
respondent
on
The
the
researcher
taste
of
conducted
new
a
discovered
healthy siomai. The respondents are male and female, 20% of
respondents say yes, 50% of male say yes and 20% for no.
This study aimed to analyse the proximate contents of
the
product
in
carbohydrate,
terms
moisture
of
crude
content
and
protein,
energy
total
to
fat,
assess
the
consumer acceptability of the generally acceptable product
of bamboo shoot siomai made by
Luna and Alayon
(2017).
Experimental method of research was used. Testing of the
sample
was
subjected
done
for
in
three
proximate
trials.
analysis
Each
such
sample
as
ash
was
then
content,
moisture content, crude protein and total fat.
(Maisog Et Al.) (2020) an experimental research where
the banana heart and siomai are the basic ingredients of
the study. The research used the survey method because it
is
useful
in
describing
the
characteristics
of
a
large
population gathering the data by asking qustions to the
people
who
have
the
information
needed.
The
researchers
made this product to introduce a new flavor of siomai for
the customer to have healthier options in the market.
A
Feasibility
Study
on
the
Establishment
of
Cheesy
Tinapa Siomai in Quezon City Memorial Circle (De Vera Et
Al.) (2019) revealed that Cheesy Tinapa Siomai is one of
the
easiest
to
cook
and
also
a
healthy
food.
The
researchers chose tinapa as one of the main ingredients
instead of pork or chicken because the fish meat is much
healthier and has less cholesterole than the other meats.
According
to
the
researchers,
100%
of
the
respondents
wanted to try Cheesy Tinapa Siomai in the market because of
its
much
healthier
and
it
has
a
unique
taste
and
also
budget friendly.
RELATED STUDIES
A Feasibility Study on the Establishment of Malunggay
Siomai in Susano Road, Novaliches Quezon City (Puato Et
Al.) (2019) which has a concept of producing a new taste
and affordable product that the customers in the market
will love it. The researchers found out that 35% out of 50%
respondents says that they are eating street foods. 22% of
respondents eating siomai daily, 20% respondents are eating
siomai at meriyenda time and 32% respondents says that they
want gulaman as their partner in siomai.
Siomai
De’
Calle
in
Paso
De
Blas,
Valenzuela
City
(Alfaro Et Al.) (2020) Siomai De’ Calle’s owner creates
something
new
and
creative
taste
with
cheaper
and
affordable price to the market; this will surely bring a
new, healthy, and creative taste of siomai at an affordable
price without losing its delicious taste.
Marketability level of Banana Peel Siomai (Trance Et
Al.) (2020) Banana peel or husk contains vitamin B6, which
is also known as pyridoxine. Study from a larger group
showed that the teachers obtained the weighted mean of 7.7
with the verbal interpretation of strongly agree, while the
students had the weighted mean of 3.8, with the verbal
interpretation of strongly agree.
Level of acceptability of Siomsuey (Espiritu Et Al.)
(2020)
The
researchers
created
a
different
version
of
siomai made of chop suey ingredients to make a healthy
version
available
imbalanced
diet.
in
A
the
market
simple
random
for
children
sampling
having
technique
an
was
used to select the respondents. The students had an overall
weighted mean of 4.20, with the verbal interpretation of
strongly agree. Therefore, the students strongly agree with
the presented variables in the study.
Feasibility Study on Establishment of Sioggie Fries
Burger in Novaliches, Quezon City (Yaras Et Al.) (2020) The
researchers
made
this
product
to
serve
our
valued
customers. The target market of Soggie Fries Burger is the
students near the location and employees. The researchers
added special ingredients to the product, such as carrots,
siomai
and
industries
malunggay.
because
people
nowadays
that
they
have
utilized
100
respondents
The
researcher
are
no
busy
time
from
at
to
the
chose
school
cook.
burger
and
work
The
business
identified
research
location in Novaliches Quezon City and was conducted in
July
to
know
proponents
their
gave
perception
survey
about
questionnaires
the
to
following questions for survey purposes only.
product.
The
answer
the
NOTES
Espiritu, A., Sabusap, M. ., Dignadice, M. ., & Quinto, P.
V. . (2020). Level of Acceptability of Siomsuey. Ascendens
Asia Singapore – Bestlink College of the Philippines
Journal of Multidisciplinary Research, 2(1). Retrieved from
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/artic
le/view/2051
Alexander Trance, Cruz, K. A. ., De Garrez, M. J.,
Fernandez, J. ., Hernandez, D. ., & Quinto, P. V. . (2020).
Marketability Level of Banana Peel Siomai. Ascendens Asia
Singapore – Bestlink College of the Philippines Journal of
Multidisciplinary Research, 2(1). Retrieved from
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/artic
le/view/1999
How to Cite
De Vera, J. ., Buena, Q. J. ., Cayetano, P. K. .,
Sabenorio, D. ., & Quinto, LPT, P. V. S. (2019). A
Feasibility Study on the Establishment of Cheesy Tinapa
Siomai in Quezon City Memorial Circle. Ascendens Asia
Singapore – Bestlink College of the Philippines Journal of
Multidisciplinary Research, 1(1). Retrieved from
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/artic
le/view/2118
Alfaro, A. J. ., Suan, A. ., Arnigo, A. M. ., Aranil, M. J.
., Austria, M. R. ., & Dacuno, MBA, A. M. . (2020).
Feasibility Study on Establishment of Siomai De’ Calle in
Paso De Blas, Valenzuela City. Ascendens Asia Singapore –
Bestlink College of the Philippines Journal of
Multidisciplinary Research, 2(1). Retrieved from
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/artic
le/view/1343
Puato, T. A. ., Rubin, R. ., Anasco, K. B. ., Chavez, R. .,
& Tatel –Banot, LPT, M. C. . (2019). A Feasibility Study on
the Establishment of Malunggay Siomai in Susano Road,
Novaliches Quezon City. Ascendens Asia Singapore – Bestlink
College of the Philippines Journal of Multidisciplinary
Research, 1(1). Retrieved from
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/artic
le/view/2154
https://ejournals.ph/article.php?id=10959
Besmonte, P. ., Candelario, J. P. ., Colanggoy, K. P. .,
Laroza, L. ., Villarmea, C. R. ., & Quinto, LPT, P. V. S. .
(2019). A Feasibility Study on the Healthy Siomai
(Vegetable Siomai) at Novaliches Bayan. Ascendens Asia
Singapore – Bestlink College of the Philippines Journal of
Multidisciplinary Research, 1(1). Retrieved from
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/artic
le/view/2111
http://researchjournal.capsu.edu.ph/index.php/crj20171/arti
cle/view/28
Maisog, A. J.., Balabala, J. ., Bangad, J. L. ., Docot, M.
J. ., Franche, A. ., Kagakit, N. ., Sumampong, R. ., &
Tolato, A. L. . (2020). Assessment on Viability of Banana
Heart Siomai. Ascendens Asia Singapore – Bestlink College
of the Philippines Journal of Multidisciplinary Research,
2(1). Retrieved from
https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/artic
le/view/2046
CHAPTER III
METHODOLOGY
This chapter presents the research methodology and the
research
activity
employed
in
the
study.
The
research
methodology is comprised of the presentation of research
design,
data
respondents
of
collection
the
study,
technique,
data
gathering
research
tools,
instruments,
statistical tools and plan dissemination.
RESEARCH DESIGN
The research design chosen by the researcher is the
descriptive and experimental design who seeks to describe
the
current
research
status
projects
information
about
of
are
a
an
identified
designed
phenomenon.
to
Our
variable.
provide
researcher
These
systematic
wants
to
gather more information and wants to defend the knowledge
of understanding about “CHEESY CRISPY FRIED PORK SIOMAI”.
Survey sheets were given to the respondents for sensory
evaluation.
The
researchers
collect
the
comments
and
information base on the survey sheets for improvements of
the finished product.
PARTICIPANTS RESEARCH
This study used to identify the selected participants
because they are considered as to be a knowledgeable and
capable of evaluating the researchers’ finished products. A
sensory evaluation in terms of acceptability, appearance,
palatability, texture and with and without sauce.
The
participants
Villafuerte
High
selected
School,
from
composed
of
Gov.
Mariano
thirty-seven
E.
(37)
teachers and ten (10) students. One of the participants is
Mrs.
Annamie
B.
Peconcillo.
Home
Economics
teacher
from
Gov. Mariano E. Villafuerte High School (GMEVHS), second is
Mr. Adrian Barrios. Cookery teacher in Senior High School
from Gov. Mariano E. Villafuerte High School. That’s the
two teachers out of 15 teacher participants who are going
to evaluate the researcher’s product.
RESEARCH TOOLS AND INSTRUMENT
This study used to identify, discuss the ingredients
of the products and equipments that are going to use in
creating the product “Cheesy Crispy Fried Porki Siomai”
Meat, vegetable and cheese are the main ingredients in this
product. Breadcrumbs, cornstarch and eggs are the second
important because these ingredients are the one who can
give crispiness in the product. The spices, shallots, salt,
sugar,
ground
pepper,
magic
sarap
and
garlic.
These
ingredients are the one who will give the flavor of the
product.
The
equipments
that
the
researchers
will
use
is
mixing
bowl, knife, spoon, wire whisk, pan and gas stove.
RESEARCH INSTRUMENTS
This research used to know the level of “Cheesy Crispy
Fried
Siomai”
in
terms
of
appearance,
acceptability,
palatability, texture and with and without sauce.
Name:
Age:
What is the level of “Cheesy Crispy Fried Siomai” in
terms (Highest is 5 and 1 is the lowest) check.
5
Appearance
Palatability
Texture
With and
Without sauce
Size
Price
Pacakging
4
3
2
1
STATISTICAL TOOLS
In this study the statistical tools that was used in
descriptive
statistical
(Febre
Jr,
1987)
measurement
to
come up with a significant result during the weighted mean
formula (Broto). Simple arithmetic mean was also used to
translate the responses of the respondents to achieve the
general
acceptability
of
the
finished
product
of
Cheesy
Crispy fried Siomai. The weighted mean was the ratio of
summation of the products of the individual weights, value
of the variable over the summation of weights.
Weighted mean. The weighted mean was used in determining
the
level
of
acceptability
of
the
finished
product,
which formula is:
WM = fx / n
Where:
WM – Weighted Mean
– Summation
f
- Frequency
x
- Weight of each option
n
- Total of the number of respondents
of
NOTES
The researcher of the Cheesy Meat Potato Ball from the
region
of
Camarines
Sur,
studied
at
Gov.
Mariano
E.
Villafuerte High School
Abajero, Christina, Bayonito, Rose Ann S., Bernal, Connie
C., Blanquera, Judy Ann C., Boregas, Wennie F., Canaveras,
Aiza M., Collao, Kaye Cee G., Cortezano, Ivie V., Galicia,
Franklyn Wayne B., Loquias, Mark Anthony N., Macinas, Louie
P., Vidal, Ma. Princess A. (2022)