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CHAPTER III

RESEARCH METHODOLOGY

This chapter discusses the locale of the study, research design, population and sampling,

research instrument, statistical treatment used in this study.

Locale of the Study

This study will be conducted in Patnanungan, Quezon. The researcher will use Bolinao

anchovies as the main ingredient in making fermented bolinao. The researcher specifically

chooses these areas for reason that Anchovies abound in the areas mentioned.

Research Design

In this study, the researcher will use the survey questionnaire method in conducting

several trials in order to develop standard procedures.

Population and Sampling

The respondents of the study will be randomly selected in the area of Patnanungan

Quezon. The selected respondents will be composed of Maximum of 13 fishermen.

Data Gathering Instrument

The researcher will formulate a sensory survey questionnaire method to determine the

standard procedure of making fermentation of Bolinao.

Statistical Treatment
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The statistical treatments that will be used to determine of the respondents it were treated

with the used of the following formula;

f
p= x 100
n

Where;

P = percentage

f = frequency

n = number of respondents