Sources of Data

Primary sources are actual data and information collected by the researchers themselves. Conversely,
secondary sources are data gathered from the works of other researchers and authors (Streefkerk,
2023). In this study, the primary sources of data will be the acquired responses from the survey
questionnaires prepared by the researchers. The set of inquiries will be distributed to the selected
residents of Barangay VII. The secondary sources of data will be collected through the use of online
websites, articles, and books.

Streefkerk, R. (2023). Primary vs. Secondary Sources | Difference & Examples. Scribbr.
https://www.scribbr.com/working-with-sources/primary-and-secondary-sources/

Respondents of the Study

In this experimental research, the respondents will be the residents of aged 20 to 55 years old. The total
population of the aforementioned age-group in Barangay VII as of 2022 is 1,282. The researchers
selected 296 respondents from the Barangay. Since the primary aim of this study is to determine the
acceptability of the proposed product, the researchers decided to include all Barangays to fully ascertain
the level of acceptability to a large number of people.

Research Instrument

The researchers will be using survey questionnaire in the form of a checklist as their instrument in
conducting the study. The questionnaire will be used to determine the acceptability of the proposed
product in terms of taste, color, texture, and general acceptability.

The survey is divided into four parts: Part I is about the acceptability of the proposed product in terms of
taste. Part II is about its acceptability in terms of color. Part III is about its acceptability in terms of
texture. Part IV is about the general acceptability of squash seeds, peppermint, and malunggay as coffee
powder. The researchers will opt to utilize the five-point hedonic scale for the respondents to measure
the responses.
 Table 1

Survey Questionnaire

Instructions: Below are the checklists for determining the acceptability of squash seeds, peppermint,
and malunggay as coffee powder in terms of taste, color, texture, and general acceptability. Three
treatments will be presented, and you will be assessing their taste, color, and texture. Check the box you
see fit depending on your assessment, five (5) being the highest and one (1) being the lowest.

Acceptability in terms of Taste.

Treatments 5 4 3 2 1
(Bitter) (Slightly (Average) (Slightly (Not Bitter
Bitter) not Bitter) at all)

T1

T2

T3

Acceptability in terms of Color

Treatments 5 4 3 2 1
(Dark) (Dark (Brown) (Light (Not
Brown) Brown) Brown)

T1

T2

T3

Acceptability in terms of Texture.

Treatments 5 4 3 2 1
(Coffee (Slightly (Average) (Slightly not (Not
-like) Coffee-like) Coffee-like) Coffee-like)

T1

T2

T3

General Acceptability.
Treatments 5 4 3 2 1
(Like very (Slightly (Neither like (Slightly (dislike)
much) Like) nor dislike) dislike)
 T1

T2

T3

5 – Like very much

4 – Slightly like

3 – Neither like nor dislike

2 – Slightly dislike

1 – dislike

Statistical Tools

this study utilizes mean as its statistical tool. by using mean, the researchers will be able to identify the
average of the responses of the participants with regards to the acceptability of the proposed product in
terms of taste, color, and texture