i

ACKNOWLEDGEMENT

In the present world of competition there is a race of existence, In which those

who are having will to come forward succeed, Research is like a bridge between

theoretical and practical working.

The researcher wish to extend their since gratitude to the supreme power

almighty father for the continuous grace and guidance, his divine hands are

always felt always guided us to work on the right path of our life, enabling to the

researcher to face many challenges and coming out of it successful and who

made the researcher firm and hardworking.

The researcher would like to thank, first of all, they would like to express their

special gratitude to their beloved parents and family members for financial and

moral supports throughout their study and their life in general.

They will also like to thank Bambad National High School for giving them an

opportunity in conducting their study, through this study, they learned a lot of

things.

To Ma’am Emely L. Laspinas, the research adviser and also our supportive and

brilliant Research teacher, who patently guided them in order to successfully

finish their study, they are very grateful for having her as their research teacher,

i
they her for courage, guidance, patience, motivate, educate and sharing her

knowledge with them.

The researcher would like to say thank you to the student of Grade 10-STE OF

Bambad National High School who serves as a respondents of the researchers

survey questionnaire for their active participation in order to conduct of this study

And lastly, the researcher would also like to extend their warmest gratitude and

thanks to the different resources and who helped for them, that we have used to

support our study.

May the Almighty God bless all of you and more powers to come!

ii
 Table of contents

Pages
TITLE PAGE i

ACKNOWLEDGEMENT II

TABLE OF CONTENTS IV

INTRODUCTION

Background of the Study 1

Statement of the Problem 3
Hypothesis 3
Significance of the Study 4
Scope and Delimitation 5
Conceptual Framework 6
Definition of Terms 7

METHODOLOGY
Locale of the Study 9
Research Method 10
Population Frame and Sampling Scheme 10
Description of Respondents 11

iii
 Research Instruments 11
Data Gathering 11
Statistical Treatment of Data 12

Materials and Ingredients Used 23

PROCEDURE 24

Research Design 26

References 27

Appendix 30

iv
v
 INTRODUCTION

The Philippines is abundant in Ampalaya vegetable which is known as a very

nutritious vegetable. Ampalaya is the tagalog word for bitter melon, or bitter
gourd or bitter cucumber. Its scientific name is Momordia charantia. It can be
found in China, Japan, Indonesia, Vietnam and India. It is a greenish,oblong-
shaped fruit that grows on vines to about 20 centimeters long, with tapering ends.
Bitter in taste,it has many culinary and medicinal uses in Asia and parts of south
America and the Caribbean. Nelz, J. (2016)

Momordica charantia also known as Bitter Melon is a tropical and subtropical

vine of the family Cucurbitaceae, widelyn grown in the Amazon, Caribbean,
South East Asia such as Philippines for its edible fruit. Ampalaya or bitter melon
also known as bitter gourd as the name implies has a bitter taste due to the
presence of Momordicin, and is believed to be among bitter of all vegetables
Abdullah kamarudin. (2013)

In the Philippines 1 out of 5 or 1/5 of children does not eat bitter melon
(Tremblay S, 2017) meaning to say that 20% of children doesn’t eat this
vegetable due to its extreme bitterness and unpleasant taste, bitter melon is
hated disliked by most of people especially children, it is the major enemy for
most of children due to its bitter taste.

Nowadays many parents, guardians and even grandparents are forcing and
encouraging their children to eat vegetable especially bitter melon even against
to the children to eat this bitter taste vegetable. Bravo J. (2011)

Due to their ease and availability (Maity et al., 2012; Pedreschi and Moyano
2005), deep-fat fried vegetables and fruit chips (having 35-45 percent oil content)
are covering a wide spectrum in the food market around the world (Maity et al.,
2012; Pedreschi and Moyano 2005) [18, 19]. However, today's consumers are
continually looking for low-fat snacks with appealing color, texture, and taste, as

1
excessive intake of high-oil fried foods can lead to obesity and other disorders
such as cardiovascular disease (Akinpelu et al., 2014; Pedreschi and Moyano
2005)

In today’s global world more and more people are getting and gaining
various diseases and illnesses due to the unhealthy snack and poor diet
according Habicht SD, (2011) states that approximately 10,000,000 people
across the world died per year because of unhealthy diet and poor quality of
snack food. Tan Parks, (2014)

Because of its bitterness, researcher came up of a project that use ampalaya

as the main ingredient despite of its bitter taste, Some believed that this project
may not work because of its complicated flavor. Others say that it will outcome
good result that most children would benefit.

This investigatory project will identify if truly the bitterness of ampalaya would
not exist. Also through this, we can know what are its great effect in our lives
including its benefits in food economy and healthcare.

2
Statement of the Problem

The investigatory project aims to determine and to find out how the bitterness of
Ampalaya or Bitter melon will work out on the products desire flavor and also on
the benefits that can make for our country

The research is focusing on making chips using ampalaya or bitter melon and it
aim to answer the following question:

1) What is the level of acceptability of Bitter melon to the consumers

considering the following factors:

1.1 Taste

1.2 Odor

1.3 Texture

1.4 Appearance

HYPOTHESIS OF THE STUDY

The level of Bitter melon chips to the consumers by considering the following
factors the Appearance, Odor, Taste, Texture is Agree on its Acceptability.

SIGNIFICANCE OF THE STUDY

This study will benefit the following:
Through ampalaya or bitter melon chips, the researcher experiment aims
to reduce the hardship of providing vegetables to youngsters while

3
simultaneously lowering the risk of obesity and diabetes, especially for today’s
technology-driven kids who are sedentary and have poor dietary habits.

Bitter melon is a nutrient-dense vegetable that has lately been discovered to be a

potent herbal remedy for a variety of diseases, the most important of these is for
diabetes.

Bitter melon is undoubtedly one of the most bitter vegetables on the planet,
thanks to the presence of Momordicin, which makes feeding it to youngsters
even more difficult. To make eating bitter melon more enticing to youngsters, we
fried them as chips, which were appealing enough for them to eat while yet
retaining their nutrients.

So being a researcher, this study was conducted to help lessen difficulties of

many people on consuming bitter melon make them as a substitute way of
consuming vegetable.

For Diabetic patient

It is easier for diabetic patients to eat ampalaya because of having ready to eat
ampalaya chips instead of preparing and cooking ampalaya before eating. For
children Ampalaya or bitter melon chips will have benefits to children because
they can gain the different vitamins of an ampalaya without knowing of what they
are eating.

For Students. For those students they need to eat different kind of vegetables
specially ampalaya or bitter melon because it has a different nutrient found in
Ampalaya or bitter melon that our body needs.

Consumer. Many of the Filipinos love to eat vegetables because of that, there is
a possibility that consumer will patronized this kind of vegetable product.

Future Researcher. This study gives an idea for the future researchers to
innovate food and serve as a reference for future studies to be conducted by
future researcher. This could also bring enough interest to Ampalaya or bitter

4
melon and thus future researchers would be interested in investing time, money
and effort in researching the vegetable. This will be set as guide for their
thesis/case study.

Children. They are the primary beneficiaries of the study and this study would
help the children realize the importance of consuming Ampalaya. Also, it will
would be beneficial to them because the product is convenient to eat, cheap, and
can satisfy their cravings.

Community. The study would be beneficial to the community because the

introduction of healthy, appetizing dessert such as the product describe can
provide an alternative to the usual recipes involving Ampalaya or bitter melon.
Also, this would provide enough attention to ampalaya and they can further
develop other recipes that use this vegetable.

Teachers. The study will also benefit the teachers because the paper can be
used as an instruments for education. This study can be used as an example of
why student researchers should focus on developing other food products for
Ampalaya or bitter melon.

Scope and Delimitation of the Study

The researchers are limited this study on the production of the bitter melon
chips and determining its acceptability to the consumers by its appearance,
aroma, texture, and taste. Respondents will identify through random sampling
techniques where in respondents will carefully select from the common
consumers of snack chips. Nutritional content of bitter melon chips will be tested
in Grade 10-STE Student of Bambad National High School.

5
 Conceptual Framework

Input Process Output

Raw Materials or 1. Selection of raw

Ingredients material
Bitter melon or 2. Washing
Ampalaya
3. Slicing
Rice Flour
4. Boiling
Corn Flour
5. Soaking
Salt Turmeric powder Acceptability
6. Mixing of of Bitter Melon
Edible oil Ingredients
as dip chips
Chili Powder 7. Sprinkling
Coriander powder 8. Frying
Chaat Masala 9. Draining
Water 10. Seasoning
11. Packaging

FIGURE 1. Conceptual Framework

As reflected in the diagram, figure 1 discusses the flow of study to be taken.
The systems have three frames and composed of input which consists of raw
material and tools that will be used in the study and through the process if often
contains of selection of raw materials, washing slicing, boiling, soaking mixing of
ingredients, sprinkling frying, drainage, seasoning packaging and the output

6
which consist of introducing Acceptability of Bitter Melon as dip Chips in Bambad
National High School.

Definition of the Terms

Ampalaya or Bitter melon – It is also known as Momordica charantia. It is

characterized as a tropical vine whose fruit is notably bitter but healthy.It is also
known as bitter gourd as the name implies has bitter taste due to the presence of
Momordicin,and is believed to be among the most bitter of all vegetables.

Acceptability – The quality of being accepted or allowed Douglas M. (2013),

refers to determining how well an intervention will be received by the target
population and the extent to which the new intervention or its might meet the
needs of the target population and organizational setting.

Appearance – An act of aiming or becoming visible Douglas M. (2013)

Diabetes – A serious disease in which the body cannot properly control the
amount of sugar in your blood because it does not have enough insulin.

Diseases - An illness that affects a person, animal, or plant.

Treatment – An experimental condition, or the manner in which someone

behaves toward or deals with someone or something, medical care given to a
patient for an illness or injury, it is something that researchers administer to
experimental units.

Chips – A small piece of candy or chocolate used in baking, or it is a small piece

of something removed in the coarse of chopping, cutting, or breaking a a hard
material such as wood or stone Douglas, M. (2013).

Non - Vegetarian – Used to refer or to meat that contains meat or person who
eat verna, N.(2001).

7
Odor- A sensation perceived by the sense of smell or scent, a distinctive smell,
especially an unpleasant one, a lingering quality, impression or feeling attaching
to something, Marcili, B. (2001).

Sweet Dip – Is a kind of dressing that usually sweet and colorful Ojudo, C.
(2010)

Taste – It is the bodily sense that distinguishes the sweetness, saltness,

bitterness and sourness of a food, a sensation of flavor perceived in the mount or
contact with a substance Stuckey, B. (2012).

Texture – An physical feel of something in between, appearance or consistency

of a surface or substance, Fitzgerald, S. (2009).

8
Research Methodology

Locale of the Study

This study was conducted on the Grade 10-STE Student of Bambad
National High School,Bambad, Isulan Sultan Kudarat, Where in the researchers
are tested, experimented and finding out if the bitter melon has a acceptability to

9
become a dip chips.

Figure 3. Location of Bambad National High School, Bambad,

Isulan, Sultan Kudarat, Mindanao Philippines

Research Method Used

Mix method research is used in the study, consists both qualitative and
quantitative research. In general mix methods research represents research
involves collecting, analyzing, and interpreting quantitative and qualitative data in
a single study or in a series of studies that investigate the same underlying
phenomenon

10
 The researcher used Mix method because it focused on the quantitative type
because data in this research will be easily evaluated, presented through
numbers and the study is experimental because the researchers will be testing
out gathered data on how the bitter melon chips will be acceptable to the
consumers population and sampling.

And also for the process the researcher formulated a researcher-made survey
questionnaire which is qualitative research that’s why mix method is the research
method by the researcher

Population Frame and Sampling Scheme

Convenience sampling was used to utilized this study, according to

Gravetter, F & Forzano L. (2011). Convenience sampling, researchers simply
use as participants those individuals who are visible, capable and responsive.
People are selected on the basis of their availability and willingness to respond.
Example include conducting researched from Grade 10-STE Students of
Bambad National High School

Description of Respondents

The Participants of the study are the Grade 10-STE Students of Bambad
National High School. Many of the students here likes eating or consuming
different kind of chips, that’s why researcher made a better chip with the help of
bitter melon, because the bitter melon contains a lot of nutrients like those are
Vitamin B, Iron, Folic Acid, Phosphoros and Calcium. That”s why researcher

11
focused for the participants for the Grade 10 – STE students participants in the
Bambad National High School. Because Researcher known that their a
possibility to gather more information and data with the help of generous
respondents

Research Instruments

The survey questionnaire was a combination of several questionnaire

modified to answer the proposed research questions. The questionnaire is
divided into four parts (1) For the appearance of Bitter melon chips, (2) Thought
about the odor of the product we made, (3) Consideration of a student about the
taste, and lastly, (4) ) Quality of the Texture of bitter melon chips. This study
utilized a liker scale type format that focused on the acceptability of the selected
students. The questionnaire was submitted for content validation by several
experts including the adviser.

Data Gathering Procedure

The researcher gathered the data and information from the respondents by
giving a survey test. The questions were formulated based on the research
questions. A survey questionnaire consists a variable those are (A) Taste, (B)
Texture, (C) Odor, and last is (D) for Apperance and each variable has specific
questions regarding their categories. A survey type of test consists of 12 items
was designed and distributed according to 5 likers scale: Strongly Agree, Agree,
Average, Disagree, Strongly Disagree.

The respondents said; Students in Bambad National High School answered

the survey questionnaire that they taste our experimental chip. Then, the tests
were collected after the researchers to all the respondents. Out of 22 survey type
questionnaire papers distributed to the Grade 10 – STE Students in Bambad

12
National High School, perfectly 22 test questionnaire were retrieved by the
researchers.

The researchers determined the results of their survey after they have done
assessing all the target respondents’ answers on the given survey by checking
their answers for each item. The collected data was recorded and the results
were organized in manual that was used in data analysis of the researchers.

Statistical Treatment of Data

The collected data of the results of the survey questionnaire taken by the
Grade 10 – STE students in Bambad National High School was item analyzed
and described in terms of central tendencies. The researcher then used the
mean formula to calculate the total average rating of the students. Mean is used
to synthesize the large numbers of summation of scores to reveal the collective
characteristic of results of test. Then, the total average rating of cognitive
effectiveness in Likert scale was calculated using mean. And to calculate the
mean, the researchers simply add up a set of scores and divide by the numbers
of scores. Thus, the researchers had their first and perhaps.

The most basic statistical formula:

Where:

N= Population

n= Sample size

e= Margin of error

Materials

13
 Sr.No. Name of Ingredients or Amount of Ingredients
materials used

1. Bitter melon or bitter gourd 100gm

2. Rice flour 2gm

3. Corn flour 2gm

4. Salt 2gm

5. Turmeric powder 1gm

6. Edible oil 25ml

7. Chili Powder 1gm

8. Coriander powder 0.2gm

9. Chaat masala 0.5gm

Table1: Recipe for preparation of Bitter melon Chips (for 100gm)

Procedure
Selection of raw material
14
 Select the good quality of bitter gourd or bitter melon for making the chips. It
should be mature, free from damage. Especially select the variety named as “
PHULE PRIYANKA” from the market. It is in green in colour and low in
bitterness. That’s why we select this variety.

Washing

Washing is carried out under running tap water to remove the extraneous
water matter for example dirt, dust, soil particles, pesticidal residues etc. from the
surface of the bitter gourd or bitter melon.

Slicing

Prepare the slices of bitter melon with the help of clean & sharp slicer and
first you have to combing in to small pieces of the selected bitter gourd or bitter
melon in their Dia wise area, here need not measurement.

Boiling

Then add small amount of water and little salt with that sliced bitter melons,
bill then to 15mins, do to this we can get softer chips.

Soaking and mixing of ingredients and adding spices

Treat these slices with 2% of salt and the 1% of the turmeric powder and
keep it for overnight to reduce the bitterness.

Weight all the ingredients according to standard recipe, sieve it. Then add
following ingredients in that boiled bitter melon with don’t need to add water, I’m
refer here ingredients to 1/2kg of bitter melon

Mix all the ingredients with boiled bitter melon and allow all the ingredients
are separately fix with each other of the boiled bitter melon. Leave this spices
applied bitter melon 30mins in room condition, do this all the ingredients are
deeply get inside in the boiled bitter melon or bitter gourds.

Sprinkling and Frying

15
 Take the prepared bitter melon slices in plate & sprinkling all of the mixed
ingredients on it

Deep frying is carried out in the edible oil (Soybean oil), till chips becomes
golden brown in colour which makes which makes it crispy or after 30 mins deep
fry these bitter gourds in oil and make it chips

Draining

After frying chips were removed & drained on the paper or tissue to reduce
oil contain or to absorb all the excess oil from the vegetable (bitter melon).

INPUT PROCESS OUTPUT

Raw Materials or Selection of raw material

ingredients 16
 Washing
Bitter melon or
Ampalaya Slicing
Rice Flour
Boiling BITTER

MELON
Corn Flour Soaking AS

DIP CHIPS
Salt Turmeric Powder Mixing of Ingredients
Edible Oil
Sprinkling
Chili Powder

Frying
Coriander Powder

Draining
Chaat Masala
Seasoning
Water
Packaging

Figure 2 Research Design

The research will be utilizing a quantitative and an experimental research

design. A quantitative research design is a structured way of collecting and
analyzing data obtained from different sources. It involves the use of
computational statistical and mathematical tools to derives results. The study will
be experimental because the researchers will be testing out gathered data on
how the bitter melon chips will be acceptable to the consumers, population and
sampling.

References

17
 Nelz, J. (2016). Ampalaya: Effective Herbal Medicine With Various Health

Benefits Retrieved from https://phinews.ph/2016/12/02/ampalaya-

effective-herbal-Medicine- various health

Mifflin, H.(2016). bitter melon. Retrieved from https:www.the free

dictionary.com/Ampalaya

Tremblay, S.(2017). Nutrients Found in Ampalaya. Retrived from

https://www.livestrong.com/article/490752-nutrients-found-in-ampalaya/?

fbclid=lwAR0tlYS86qYcTp6o8QiEyzB6fGCIrVCrQrgg6

EGJloX7OKjNj9vAkI5c

Walia, S. (2018). 7 Health Benefits of Bitter Gourd. Retrived from

https://food.ndtv.com/food-drinks/7-health-benefits-of-bitter-melon-

karela-juice 1423896

Hess – Fischl, A. (2018). What is Insulin?. Retrived from

https://www.endocrineweb.com/conditions/type-1-diabetes/what- insulin

Bahrum, L. (2017). How does bitter melon affect blood sugar levels? Retrived

from https://www.medicinalnewstoday.com/articles/317724.php

Tadmilla, R. (2018). 6 Side Effects of Bitter melon. Retrived from

https://www.stylecraze.com/articles/side-effects-of-bitter-melon/#gref

Abdullah A, Kamarudin AP. Effect of drying and cooking methods on

antioxidant Properties of bitter gourd Momordica charantia). Journal of

Tropical Agriculture and food science. 2013;41:249-256.

18
Ahmed I, Lakhani MS, Sharma MS. Effect of bitter gourd fruit juice on the hepatic

cytochrome P 450 dependent diabetic rats. Biochem.

Pharmacol.1998;52:1630-1642

Akinpelu OR, Idowu MA, Sobukola OP, Henshaw F, Sanni SA, Bodunde G

et al., Optimization of processing conditions for vacuum frying of high

quality fried plantain chips using response surface methodology (RSM),

Food Sci. Biotechnol. 2014; 23:1121-1128.

Alam MA, Uddin R, Subhan N,Rahman MM, Jain P, Reza HM. Beneficial Role

of Bitter Melon Supplementation in Obesity and Related Complications in

Metabolic Syndrome. Journal of Lipids, 2015, 1-18.

Bravo J, Sanjuan N, Clemente G, Mulet A. Pressure Effect on deep fat frying of

Apple Chips, Drying Technol. 2011; 29;472-477.

Dogan H, Kokini LJ. Psychophysical Markers for Crispness And Influence of

Phase Behavior And Structure, J. Texture Stud., 2007; 38:324-354.

Habicht SD, Kind V, Rudloff S. Borsch C, Mueller AS, Pallauf J et al.

Quantification of diabetic extracts and compounds in bitter gourds

varieties, Food Chemistry. 2011; 126:172-176.

Horax R, Hettiarachchy N, Islam AS, Total Phenolic Contents and Phenolic

Acid Constituents in 4 Varieties of Bitter Melons (Momordica Charantia)

and antioxidant Activities of their Extracts. Journal of Food Science. 2005;

70:C275- C280

19
 Islam S,Jalaluddin M, Hettiarachchy NS. Bioactive compounds of Bitter Melon

Genotypes (Momordica Charantia L.) in relation to their physiological

functions. Functional Foods in Health and Disease 2011; 2:61-74.

Joseph B, Jini D. Antidiabetic effects of Momordica Charantia (bitter melon) and

its medicinal potency. Asian Pacific Journal of Tropical Disease.

2013;3:93-102.

Kandangath RA, Garlapati PK, Nallamuthu I. Nutritional Pharmacological and

medicinal properties of Momordica charantia. International Journal of

Nutrition and Food sciences. 2015; 4:75-83.

Kumar S, Sagar VR. Bitter Gourd not bad at all. Processed Food Industry. 2003;

6(11):23-36.

Raman A, Lau C. Anti-diabetic properties and phytochemistry of Momordica

charantia L.(Cucurbitaceae). Phytomedicine.1996; 5(3):349-362

Singh U, Sagar VR. Effect of drying methods on nutritional composition

of dehydrated bitter gourd (Momordica Charantia L.) rings. Agriculture

Sustainable Development. 2013; 1:83-86.

Tan, Parks, Stathopoulos, Greenhouse-grown bitter melon: production and quality

characterictics. Journal of the Science Food and Agriculture. 2014;

94:1896-1903.

20
 APPENDIX

Fig 3: Show the bitter melon vegetable, and its procedure in making bitter
melon chips

21
 APPENDIX
Researcher Survey Questionnaire (Instrument)

Republic of the Philippines

Department of Education
Region XII
Division of Sultan Kudarat
Bambad National High School
Isulan

Research Title:
Acceptability of Bitter Melon as Dip Chips Questionnaire
INSTRUMENT
Name (OPTIONAL)________________________________ Grade &
Section:_____
I. Demographic profile of the respondents
Gender: ( ) Male ( ) Female
Age
10 – 11 ( ) 14 – 15 ( ) 18 – 19 ( )
12 – 13 ( ) 16 – 17 ( )

Directions: For each statement in the survey, please indicate how much you
agree or disagree with the statement by putting a check in the box on the right
side of each statement. There are no right or wrong answers. Your answers will
be kept strictly confidential and you will not be identified.
Scale: 5 – Strongly Agree (Indicates that the characteristic is always manifested)
4 – Agree (Indicates that the characteristic is often manifested)
3 – Neutral (Indicates that the characteristics is sometimes
manifested
2 – Disagree (Indicates that the characteristic is seldom manifested)
1 – Strongly Disagree (Indicates that the characteristic is never manifested.

22
 I. What is the level of bitter melon to the consumers by considering
the following factors:

1.1 Appearance of bitter melon chips to the consumers

Level of Bitter melon Strongly Agree Neutral Disagree Strongly
chips to the Agree Disagree
consumers (5) (4) (3) (2) (1)
1. The color of the
bitter melon chips is
compliment to the
color of Dip
2.The thin of bitter
melon chips is some
like an ordinary chips.
3. The appearance of
the bitter melon chips
is appealing

1.2 Odor of Bitter melon chips to the consumers

Level of Bitter melon Strongly Agree Neutral Disagree Strongly
chips to the consumers Agree Disagree
(5) (4) (3) (2) (1)

1. The smell of
bitterness is noticeable

2. The scent of bitter

melon chips is strong

3. The Aroma of bitter

melon chips is attractive

23
 1.3 Taste of Bitter melon chips to the consumers
Level of Bitter melon Strongly Agree Neutral Disagree Strongly
chips to the consumers Agree Disagree
(5) (4) (3) (2) (1)

1. The Bitterness of
Bitter melon is lessened

2. The sweetness of dip

chips is enough

3.The combination of
Bitter melon and dip
chips is enough

4.The taste of product

is good enough for
Participants/ Students

1.4 Texture of Bitter melon chips to the consumers

Level of Bitter melon Strongly Agree Neutral Disagree Strongly
chips to the consumers Agree Disagree
(5) (4) (3) (2) (1)

1. The crispyness of
Bitter melon chips is
retain

2. The texture of dip is

perfectly combine with
the texture of the chip

24
 APPENDIX
Documentation
The Respondents While Answering the Researcher survey questionnaire

25
26
 APPENDIX
Respondents tasting the bitter melon chips and answering
the researcher survey Questionnaire

27
APPENDIX
Gathered survey Questionnaire by the Researchers

28
 WORKPLAN
Research Goal
May 2022

1 2 3 4 5 6 7 8 9 10 11 1 13 14 1 16 17 18 1 20
2 5 9

Gathering of materials

To conduct procedure
on how to cook the
bitter melon chips

Finalize sensor
evaluation and submit
to the adviser for
consulting

To conduct research
questions for survey
interview to selected
individuals/respondents

Discussion forum
questions about the
response of forum
titled:’’the problem is”

29
30