DESICCATED COCONUT IN MAKING MUNCHKIN

AL VINCENT JADE G. TAMBAGAN

Thesis Manuscript Submitted to the College of Education, Arts and Sciences,

University of Southern Mindanao-Kidapawan City Campus,
Sudapin, Kidapawan City, in Partial Fullfilment
of the Requirements for the Degree of

BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION

(Food and Service Management Technology)

OCTOBER 2022

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 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City, North Cotabato
Approval Sheet

AL VINCENT JADE Degree

Name: BTVTED
G.TAMBAGAN Sought:
Major: FOOD SERVICE MANAGEMENT
Thesis Title: DESICCATED COCONT IN MAKING MUNCHKIN

APPROVED BY THE GUIDANCE COMMITTEE

JOJIE SONNETE OQUENDO,

(NAME)
MTE
Junior Adviser Adviser

Date Date

MA. KARYSA F. GARCIA, MBA JEANNE Y. AURE, EdD

College Research Coordinator Dean

Date Date

CARMEE LYN B. PAYLANGCO, MST RONIELYN F. PINSOY, EdD

Research Head Chancellor

Date Date
PANEL:

(NAME) (NAME)
Member Member

Date Date
(NAME)
Committee Chairperson

Date

RAMIL B. PURUGGANAN, PhD

Director for Research and Extension Services

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 Date
Study No.:
Index No.:
Recorded
by:

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 DEDICATION

This study is dedicated to all person who contributed for the

accomplishment of this work. To those people who gave me strength and

guidance and inspiration and encouragement to pursue this study.

My beloved parents.

Mr.Alex Tambagan and Mrs.EvangelineTambagan

To my dearest siblings who always encourage me to do

this study John BryanTambagan, Clint Jude Tambagan,

Linxel Jake Tambagan

To my tita’s and tito’s and my cousins

To my friends.

Trixie Agravante, Maria Del Larrobis, Chester Lapaz, Francine Bacay,

Mae Anne Rabaño, John Vincent Calungsod, Ronieda Samulde

A.V.J.T

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 ACKNOWLEDGEMENT

The researcher would like to thank his profound gratitude and his deepest

appreciation to the following persons for invaluable help and encouragement in

the completion of the study.

Dr. Ronielyn F. Pinsoy, Campus Chancellor, a grateful thanks and

appreciation for allowing him to conduct the study.

Dr. Jeanne Y. Aure CEAS Dean, for her motivation and guidance.

Mrs. Jojie Sonnete D. Oquendo MTE thesis adviser, for the motivation,

encouragement, support, and guidance of the study.

The ninety (90) faculty and staff of University of Southern Mindanao –

Kidapawan City Campus who serves as the respondents of the study.

Mr. Alex Tambagan and Evangeline Tambagan and his siblings for

undying love, support, and financial support for the researcher.

To his BTVTED 4B classmates for the support and extending their effort

for the researcher.

And above all, to the Almighty Father who gave strength morally and
physically to finish this study.

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 ABSTRACT

TAMBAGAN, AL VINCENT JADE, 2022. Desiccated Coconut in making

Munchkin. BTVED Thesis. College of Education, Arts and Sciences.
University of Southern Mindanao – Kidapawan City Campus. Sudapin,
Kidapawan City

Adviser: JOJIE SONNETE OQUENDO, MTE

This study research aimed to determine the desiccated coconut in making

munchkin and to determine the general acceptability of desiccated coconut
munchkin in terms of appearance, taste and texture. This experimental research
was evaluated by ninety (90) faculty and staff of University of Southern Mindanao –
Kidapawan City Campus. Results revealed that desiccated coconut can be made
into munchkins once the desiccated coconut is undergone fineness process. Data
revealed that the production of desiccated coconut munchkin in terms of
appearance, taste and texture described as “extremely like” respectively. Thus, the
product in terms of appearance, taste and texture was acceptable.

Keywords: Munchkin, Desiccated Coconut, Acceptability

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 TABLE OF CONTENTS

PRELIMINARIES Page

Title Page i

Approval Sheet ii

Dedication iii

Table of Contents iv

List of Tables v

List of Figure vi

List of Appendices vii

INTRODUCTION 1

Objectives of the Study 2

Significance of the Study 2

Scope and Delimitation of the Study 3

Operational Definition of Terms 4

REVIEW OF RELATED LITERATURE 5

Review of Related Literature 5

Conceptual Framework of the Study 7

Assumption 7

METHODOLOGY 8

Research Design 8

Research Locale 8

Research Respondents 8

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Research Instrument 8

Research Materials, Ingredients and Procedure 9

Sampling Procedure 9

Data Gathering Procedure 10

Statistical Tool 10

RESULTS AND DISCUSSION 11

SUMMARY, CONCLUSION AND RECOMMENDATION 16

Literature Cited 13

Appendices 14

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 LIST OF TABLES

Table Title Page

1 The 9 point Hedonic Scale 9

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 LIST OF FIGURES

Figure Title Page

1 Conceptual Framework of the Study 7

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 LIST OF APPENDICES

Appendix Title Page

A Letter of Request 20

B Research Instrument 21

C Research Ethics Information Sheet

D Standard Recipe in Munchkin 22

E Experiment Recipe in Desiccated Coconut Munchkin 24

F Documentation of Production 25

G Documentation of Testing 26

H Curriculum Vitae 27

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