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Chapter III

RESEARCH METHODOLOGY

Research Design

The Quasi-experimental method was used in this study since it sought

to show the preparation of Banana Muffin and Dragon Fruit Muffin from the

Grade 12 TVL students of Kongkong Valley National High School.

Shutteworth (2008), quasi-experimental design is a form of

experimental research used extensively in the social sciences and psychology.

It involves selecting group which a variable is tested without any random pre-

selection processes.

Research Environment

The research was undertaken in one of the barangay of Kasibu,

Kongkong.

Kasibu as a municipality situated on the southeastern part of Nueva

Vizcaya is known as "The Food Basket" of the province and "The Citrus

Capital" of the country. It is a partly urban municipality. With gardening and

farming as the main source of livelihood, Kasibu, a third-class municipality

produces rice, coffee, corn, citrus crops, dragon fruits and other fruits and

vegetables like beans, tomato, banana, chayote, taro plant, ginger and squash.
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With this, some families are categorized as high-income while most belong to

low-income families.

Kasibu is politically subdivided into 30 barangays. They are the

following: Alimit, Alloy, Antutot, Bilet, Binogawan, Biyoy, Camamasi,

Catarawan, Cordon, Didipio, Dine, Kakidugen, Kongkong, Lupa, Macalong,

Malabing, Muta, Nantawacan, Pao, papaya, Paquet, Poblacion, Pudi, Siguem,

Tadji, Tokod, Wangal, Watwat. With five (5) public secondary schools. These

are situated in barangays Kakiduguen, Pudi, Malabing, Didipio and

Kongkong. These schools are Kakiduguen National High School, Kasibu

National Agricultural School, Eastern Nueva Vizcaya National High School

and Kongkong Valley National High School. While some of the barangays

could hardly be reached by ride during the rainy season and they are deprived

of electricity, most of them are accessible during summer. Far-flung and

remote barangays and sitios could only be reached by hiking.

Kongkong Valley National High School. Kongkong Valley National

High School was created through Republic Act No. 8260 from a resolution

which was passed by concerned residents of Kongkong. Later, a joint

Resolution was again passed by the different barangay officials of Kongkong,

Macalong, Cordon, Antutot, Watwat and Nantawakan.

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Kongkong Valley National High School is now on its eighteenth year

of operation under the administration of Mrs. Marcelina L. de Guzman with

33 faculty and staff. Catering to the secondary school need of the valley, its

enrollment is more than 750 this school year which is increasing every year.

This is because of the strategic location of the school which is situated along

the highway, and rides are available anytime of the day.

Kongkong Valley National High School is indeed one of the highly

competitive schools in the province in terms of both academic and non-

academic competitions. For non-academic, KVNHS consistently topped in

techno-lympics and made it up to the national level for the past six years up to

present especially in dressmaking and experimental cookery. Similarly, during

the 2015 athletic meet, the volleyball players of this school made it up to the

Palarong Pambansa. In terms of academic, students excel in Mathematics,

Science and Journalism.

Kongkong Valley Integrated Senior High School. At present,

Kongkong Valley Integrated Senior High School adheres and implements the

policies and guiding principles of the K-12 Curriculum. KVISHS is K to 12

ready with the constructed senior high school building with six classrooms.

This school is offering academic track and technical-vocational-livelihood

track. Under the academic track, KVNHS is offering Accountancy, Business

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and Management (ABM), and General Academic Strand (GAS) with Biology

1 and 2 as electives. Under the TVL track, this school is ready to offer Bread

and Pastry, Food and Beverages, and Tailoring. Under bread and pastry,

student are now producing breads and cakes in preparation for National

Certificate II assessment.

Respondents and Sampling Procedures

The respondents of this study were drawn from the non-TLE teachers

and TLE teachers of Kongkong Valley National High School. The

respondents were randomly selected to the non TLE teachers and TLE

teachers were choosen. This is within the acceptable size for experimental

study.

Table 1 presents the distribution of respondents per teachers.

Table 1

Frequency and Percentage Distribution of Respondents When Grouped

according to Teachers
Non-T.L.E Teachers Teachers Number of Respondents
and T.L.E teachers Population Respondents Percentage

36 25

It can be seen in table 1 that there are 25 respondents selected

randomly. There are the 20 non TLE teachers and 5 TLE teachers.
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Research Instrument

This study used the following instrument to gather the sets of needed

data.

Questionnaire. An instrument used in this study to determine the

texture, color, and taste of the dragon fruit muffin to be answered by the

respondents.

Hedonic Scale. An instrument used in tasting panels where the

respondents indicate the extent of their like and dislike for the product Dragon

Fruit Muffin.

Likert Scale. Is a psychometric response scale that is use in

questionnaires to get the respondents answers to collect the data needed of the

questionnaires of the dragon fruit.

Data Gathering Procedure

The researchers will first ask permission to conduct at Kongkong

Valley National High School. In order to gather the needed data in answering

the specific questions posted in this study, the researcher will be using the

following procedures:

Preparation of ingredients. Prepare all the ingredients by measuring

(mis en place) the dragon fruit muffin so that no ingredients will be missing
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during the baking time. The ingredients should be measured well by using

appropriate, clean and dry tools and equipment to ensure the cleanliness of the

product. This preparation will make the product perfect.

Conduct the experiment. To conduct the experiment, follow the

procedures to produce dragon fruit muffin. Measure the ingredients correctly.

Sift the dry ingredients, mix to the liquid ingredients then cutting-in procedure

will be applied to the dragon fruit to mashed. After the procedures, bake and

follow the standard baking time.

Identification of the Respondents. The respondents were taken from

the list of the non TLE Teachers and TLE Teachers in Kongkong Valley

National High School.

Administration of the Research Instruments. After the identification

of the randomly selected respondents of the study, the questionnaires will be

administered to them from August 28, 2017 to September 5 2017 in order to

elicit information regarding the, study acceptability of Dragon Fruit Muffin.

These questionnaires were administered and retrieved personally by the

researcher by distributing to the selected respondents.

Scoring, Analysis, and Interpretation of Data. After the administration

of the different instruments, scores will be tabulated in a worksheet which

served as bases for the statistical treatment of the gathered data to answer the
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specific questions posted in chapter I. Analysis and interpretation of results

followed; after which, conclusions and recommendations were offered on the

findings of this study.

Statistical Treatment of Data

This study employed the following statistical tools for the interpretation

of the data.

T –test. Assesses whether the means of two groups are statistically

different from each other.