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RESEARCH PROPOSAL
A. Basic Information
I. Research Title: Utilization of Kamias as Sinigang Seasoning Mix
II. Proponent/s: Marigen E. Toraja, Ph.D, Ma. Aezel A. Zabate,MSFST, Proceso C.
Valleser Jr.
III. Researcher/s: : Marigen E. Toraja, Ph.D, Ma. Aezel A. Zabate,MSFST, Proceso C.
Valleser Jr.
IV. Implementing agency: BISU
V. Collaborating Agency:
VII. Proposed Budget: P 40,000.00
B. Project Proposal Proper
I. Title: Utilization of Kamias as an Alternative of Sinigang Seasoning Mix
II. Rationale/Background of the Study/Introduction
• Fruits and vegetables are nature’s gift to mankind. They contain essential nutrients and
vitamins to achieve healthy body and mind natural resources , such as vegetation's. Like
fruits, Kamias is one of the fruits abundant in our locality which are left rotten and rejected.
Kamias is an acidic fruit like mandarin or sampalok in Filipino dialect. It is one of the main
ingredients in making siningang mix. Sinigang is one of the the favorite dishes among
Filipinos. It is sour dish with a variation of pork, beef, chiken , fish or shrimp. However, people
use the powdered siningang mix as alternative ingredient to make the broth sour.
For this reason, we researchers came up with the decision to utilize Kamias as an alternative
ingredient for sinigang. These fruits are abundant anywhere in the country and are readily
accessible in the locality. The utilization of this of fruit can diminish the wasted Kamias while
enjoying the nutrient contents of the fruits for a healthy lifestyle.
Kamias is the Filipino name for a tree scientificslly known as Averrhoabilimbi. In English, it
is known as the cucumber or srrel tree. This tropical is found naturally in Malaysia and
Indonesia, and its fruit is used both for cooking and traditional medicine. Though kamias is
a highly acidic fruit, it can be comsumed after certain preparations are taken and it does
provide trace amounts of vitamins and minerals. According to Purdue University, an edible
portion of kamias os considered to be 100g, and this contains protein, fiber, calcium, iron,
phosphorus, as well as trace amounts of other minerals. (Sheldon, 2011).
This plant gives healthy benefits in our body. From the flowers, fruit, leaf until stem us useful.
The substance that give some benefits such as calcium oxalate, glukosid, formic acid,
peroxide, potassium citrate, sulfur and tannins.
VISION: A premier Science and Technology university for the formation of a world class and virtuous human resource for sustainable development in Bohol and the
country.
MISSION: BISU is committed to provide quality higher education in the arts and sciences, as well as in the professional and technological fields; undertake research and
development, and extension services for the sustainable development of Bohol and the country.
Republic of the Philippines
Bohol Island State University
Calape, Bohol
Research, Development and Extension Office
III. Objectives
The main purpose of the study is to utilize the kamias as an alternative siningang seasoning mix to
determine its acceptability in three treatments.
Particularly the study aims to answer the following questions:
1. What is the description of kamias sinigang seasoning mix in terms of;
1.1 Ingredients
1.2 Tools and Equipment used;
1.3 Procedure
2. What is the acceptability level of the three treatment in terms of
2.1 Appearance
2.2 Aroma
2.3 Flavor
2.4 Color
2.5 Overall acceptability
3. Is there a significant difference in the acceptability level of the three treatments in terms of
appearance, aroma, flavor, color and overall acceptability.
IV. Expected Output or Impact/Economic Significance:
The result of the study will be conducted an extension program in the selected community
of Calape in collaboration of the Campus Director, Director of Research and Extension and the
proponents. Businessmen and housewives are the perspective participants to provide source of
income and to improve their way of living.
V. Strategies of Implementation/Methodology
Study area
This study is conducted in all highschool in Calape namely: Calape National High School,
MRTNSF and Bohol Island State University-Calape Campus.
Instrument
The researchers will use a constructed rating sheet to determine the rater’s sensory perception on
the appearance, aroma, taste, color and overall acceptability of Kamias Sinigang Mix. The
researchers used the 9 point Hedonic Scale to rate the sensory attributes of the products: 9
Extremely Acceptable, 8 Very Much Acceptable, 7 Moderately Acceptable, 6 Slightly Moderately, 5
Niether Acceptable nor Inacceptable, 4 Slightly Inacceptable, 3 Moderately Inacceptable, 2 Very
Much Inacceptable, 1Extremely Inacceptable.
Respondents of the Study
The primary sources of data are the high school teachers who are handling the TVL Strands
preferably cookery, bread and pastry, home economics and instructor of Bohol Island State
University Calape Campus handling food technology. .
Research Procedure
Approval of the study
The researcher will ask permission to conduct the study from the Dean of College od
Technology and Allies Sciences.
PREPARATION OF INGREDIENTS
In the preparation for making the kamias sinigang seasoning mix the following treatment will
be used. Treatment 1- 50g of powdered kamias, 2 grams powdered onion, 2 grams salt, 2 grams
powdered pepper and 3 grams powdered shrimp. Treatment 2- 75grams of powdered kamias, 2
grams powdered onion, 2 grams salt, 2 grams powdered pepper and 3 grams powdered shrimp.
Treatment 3- 100grams of powdered kamias, 2 grams powdered onion, 2 grams salt, 2 grams
powdered pepper and 3 grams powdered shrimp.
.
Statistical Treatment
To address the research thrust, the following computations will be used. The researchers
will use the weighted mean of the respondents level of acceptability of the product. To test the
significant difference of the acceptability of Kamias Sinigang Mix, the researcher utilized the One-
Way-Analysis of Variance (ANOVA) applying bootstrapping with 95% correlated accelerated.
Bootstrapping is robust estimation methods for reducing bias associated with normality and sample
size. The sample data are treated as a population from which smaller samples (called bootstrap
sample) are taken putting each score back before a new one is drawn from the sample available and
computed using SPSS version 26. Furthermore, if there is significant difference on the acceptability
of Kamias Sinigang Mix, the researchers will proceed the Scheffe test with homogeneous subset
analysis to specifically determine where the difference lies and generate more specific results about
the acceptability of Kamias Sinigang Mix.
VI. References
• Brianna Flliott. R. (2018, February 16). Is Shrimp Healthy? Nutrition, Calories and More.
Retrieved from healthline: https://www.healthline.com/nutrition/is-shrimp-healthy
• Kekitaan. (2016, April 29). 10 Proven Health Benefits of Kamias (No.8 Surprising you.).
Retrieved from Dr. Health Benefits: https://drhealthbenefits.com/food-
beverages/fruits/health-benefits-of-kamias
• Sheldon, L. (2011, July8). Healthfully. Retrieved from https://healthfully.com/335054-
nutritional-values-of-kamias-frui
VII. Work Schedule
Activities Ja
n
Feb March April May June
Finalization of
proposal and securing
of budget
Securing Permits from
different the different
area of study
Discussion with
Enumerator
Data Gathering
through the use of
patterned
questionnaire aided
with interview
Consolidating data for
Statistical Analysis
Statistical Analysis
Interpretation of
results and finalization
of report
VIII. Budgetary Requirements
Prepared by:
PROCESO C. VALLESER JR.
Researcher
Approved by
DR. SAMUEL J. GULAYAN
Campus Director

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Kamias Proposal for Sinigang Mix.docx

  • 1. RESEARCH PROPOSAL A. Basic Information I. Research Title: Utilization of Kamias as Sinigang Seasoning Mix II. Proponent/s: Marigen E. Toraja, Ph.D, Ma. Aezel A. Zabate,MSFST, Proceso C. Valleser Jr. III. Researcher/s: : Marigen E. Toraja, Ph.D, Ma. Aezel A. Zabate,MSFST, Proceso C. Valleser Jr. IV. Implementing agency: BISU V. Collaborating Agency: VII. Proposed Budget: P 40,000.00 B. Project Proposal Proper I. Title: Utilization of Kamias as an Alternative of Sinigang Seasoning Mix II. Rationale/Background of the Study/Introduction • Fruits and vegetables are nature’s gift to mankind. They contain essential nutrients and vitamins to achieve healthy body and mind natural resources , such as vegetation's. Like fruits, Kamias is one of the fruits abundant in our locality which are left rotten and rejected. Kamias is an acidic fruit like mandarin or sampalok in Filipino dialect. It is one of the main ingredients in making siningang mix. Sinigang is one of the the favorite dishes among Filipinos. It is sour dish with a variation of pork, beef, chiken , fish or shrimp. However, people use the powdered siningang mix as alternative ingredient to make the broth sour. For this reason, we researchers came up with the decision to utilize Kamias as an alternative ingredient for sinigang. These fruits are abundant anywhere in the country and are readily accessible in the locality. The utilization of this of fruit can diminish the wasted Kamias while enjoying the nutrient contents of the fruits for a healthy lifestyle. Kamias is the Filipino name for a tree scientificslly known as Averrhoabilimbi. In English, it is known as the cucumber or srrel tree. This tropical is found naturally in Malaysia and Indonesia, and its fruit is used both for cooking and traditional medicine. Though kamias is a highly acidic fruit, it can be comsumed after certain preparations are taken and it does provide trace amounts of vitamins and minerals. According to Purdue University, an edible portion of kamias os considered to be 100g, and this contains protein, fiber, calcium, iron, phosphorus, as well as trace amounts of other minerals. (Sheldon, 2011). This plant gives healthy benefits in our body. From the flowers, fruit, leaf until stem us useful. The substance that give some benefits such as calcium oxalate, glukosid, formic acid, peroxide, potassium citrate, sulfur and tannins. VISION: A premier Science and Technology university for the formation of a world class and virtuous human resource for sustainable development in Bohol and the country. MISSION: BISU is committed to provide quality higher education in the arts and sciences, as well as in the professional and technological fields; undertake research and development, and extension services for the sustainable development of Bohol and the country. Republic of the Philippines Bohol Island State University Calape, Bohol Research, Development and Extension Office
  • 2. III. Objectives The main purpose of the study is to utilize the kamias as an alternative siningang seasoning mix to determine its acceptability in three treatments. Particularly the study aims to answer the following questions: 1. What is the description of kamias sinigang seasoning mix in terms of; 1.1 Ingredients 1.2 Tools and Equipment used; 1.3 Procedure 2. What is the acceptability level of the three treatment in terms of 2.1 Appearance 2.2 Aroma 2.3 Flavor 2.4 Color 2.5 Overall acceptability 3. Is there a significant difference in the acceptability level of the three treatments in terms of appearance, aroma, flavor, color and overall acceptability. IV. Expected Output or Impact/Economic Significance: The result of the study will be conducted an extension program in the selected community of Calape in collaboration of the Campus Director, Director of Research and Extension and the proponents. Businessmen and housewives are the perspective participants to provide source of income and to improve their way of living. V. Strategies of Implementation/Methodology Study area This study is conducted in all highschool in Calape namely: Calape National High School, MRTNSF and Bohol Island State University-Calape Campus. Instrument The researchers will use a constructed rating sheet to determine the rater’s sensory perception on the appearance, aroma, taste, color and overall acceptability of Kamias Sinigang Mix. The researchers used the 9 point Hedonic Scale to rate the sensory attributes of the products: 9 Extremely Acceptable, 8 Very Much Acceptable, 7 Moderately Acceptable, 6 Slightly Moderately, 5 Niether Acceptable nor Inacceptable, 4 Slightly Inacceptable, 3 Moderately Inacceptable, 2 Very Much Inacceptable, 1Extremely Inacceptable.
  • 3. Respondents of the Study The primary sources of data are the high school teachers who are handling the TVL Strands preferably cookery, bread and pastry, home economics and instructor of Bohol Island State University Calape Campus handling food technology. . Research Procedure Approval of the study The researcher will ask permission to conduct the study from the Dean of College od Technology and Allies Sciences. PREPARATION OF INGREDIENTS In the preparation for making the kamias sinigang seasoning mix the following treatment will be used. Treatment 1- 50g of powdered kamias, 2 grams powdered onion, 2 grams salt, 2 grams powdered pepper and 3 grams powdered shrimp. Treatment 2- 75grams of powdered kamias, 2 grams powdered onion, 2 grams salt, 2 grams powdered pepper and 3 grams powdered shrimp. Treatment 3- 100grams of powdered kamias, 2 grams powdered onion, 2 grams salt, 2 grams powdered pepper and 3 grams powdered shrimp. . Statistical Treatment To address the research thrust, the following computations will be used. The researchers will use the weighted mean of the respondents level of acceptability of the product. To test the significant difference of the acceptability of Kamias Sinigang Mix, the researcher utilized the One- Way-Analysis of Variance (ANOVA) applying bootstrapping with 95% correlated accelerated. Bootstrapping is robust estimation methods for reducing bias associated with normality and sample size. The sample data are treated as a population from which smaller samples (called bootstrap sample) are taken putting each score back before a new one is drawn from the sample available and computed using SPSS version 26. Furthermore, if there is significant difference on the acceptability of Kamias Sinigang Mix, the researchers will proceed the Scheffe test with homogeneous subset analysis to specifically determine where the difference lies and generate more specific results about the acceptability of Kamias Sinigang Mix. VI. References • Brianna Flliott. R. (2018, February 16). Is Shrimp Healthy? Nutrition, Calories and More. Retrieved from healthline: https://www.healthline.com/nutrition/is-shrimp-healthy • Kekitaan. (2016, April 29). 10 Proven Health Benefits of Kamias (No.8 Surprising you.). Retrieved from Dr. Health Benefits: https://drhealthbenefits.com/food- beverages/fruits/health-benefits-of-kamias • Sheldon, L. (2011, July8). Healthfully. Retrieved from https://healthfully.com/335054- nutritional-values-of-kamias-frui
  • 4. VII. Work Schedule Activities Ja n Feb March April May June Finalization of proposal and securing of budget Securing Permits from different the different area of study Discussion with Enumerator Data Gathering through the use of patterned questionnaire aided with interview Consolidating data for Statistical Analysis Statistical Analysis Interpretation of results and finalization of report VIII. Budgetary Requirements Prepared by: PROCESO C. VALLESER JR. Researcher Approved by DR. SAMUEL J. GULAYAN Campus Director