Creamy-Alugbati-Con-Quezo-Quiche Final

COLLEGE OF INDUSTRIAL TECHNOLOGY i
DEVELOPMENT AND ACCEPTABILTY OF

CREAMY ALUGBATI CON QUEZO QUICHE
A Research Presented to the Faculty of the College of Industrial Technology President

Ramon Magsaysay State University Iba, Zambales.
In Partial Fulfillment of the Requirements for the Degree Bachelor of Science Industrial
Technology
By
ANTONIO MIGUEL M. DIZON
DANIELLE D. BAUSA
MARY LYNDHEL C. EMPENO
CRISANTA J. JAVIER
BRENT JOHN M. TABIGNE
CARL BRIAN GARCIA
June 2022
“Global education to local communities.”

COLLEGE OF INDUSTRIAL TECHNOLOGY ii
APPROVAL SHEET
The study entitled Development and Acceptability of Creamy Alugbati con
Quezo Quiche prepared and Submitted by in partial fulfillment of the requirements of
the course Technology Research II is hereby accepted.
Ruth Grace V. Manzano Walter G. Lara

Research Adivser Instructor
________________________________________________________________________
Panel of Examiners
Approved by the College Thesis Advisor ’Guidance Committee in Partial
Fulfillment of the requirements of the course Technology Research II with a Grade of
__________.
Dr. Verner D. Decena, Ph.D

Chairperson
Dr. Valentino Josafat Mrs. Edith Batinga

Member Member
Accepted as partial fulfillment of the requirements for the course Technology Research
II.
___________ ATANACIO M. NACANA,Ph.D.

Date College Dean

COLLEGE OF INDUSTRIAL TECHNOLOGY iii
ACKNOWLEDGEMENT
For the successful accomplishment of this study, the researchers would like to
express appreciation and extend their graceful thanks to the following important
individuals who has a great contribution in helping the researchers for the completion of
This study.
Ms. Ruth Grace V Manzano, the understanding and patient thesis adviser who
gave her allout support to the researchers in order for the research study to be completed.
Dr. Atanacio M. Nacana, Dean of the College of Industrial Technology, who
supported and inspired the researchers to fulfill this study.
Dr. Vener D. Decena, Ph.D, deep gratitude is extended to the Chairnan of the
Panel who generously shared his time and effort in giving detailed information,
comments, and suggestions about the content of the study which caused sufficient
improvement.
Dr. Valentino Josafat and Mrs. Edith Batinga (MAED), panel members of the
Advisory/Guidance Committee for their suggestions and recommendation.
Mr. Walter G. Lara MSCS, the research instructor who guided and helped the
researchers to conduct and manage their time in order to make this study a reality despite
the busy schedule of both parties.

COLLEGE OF INDUSTRIAL TECHNOLOGY iv
To the researchers’ beloved parents and friends, for giving them their undying
support and serves as the researchers’ inspiration to finish this study.
Above all the Lord Almighty, the Protector and Provider and for blessing the
researchers the wisdom and good health throughout the study

COLLEGE OF INDUSTRIAL TECHNOLOGY v
ABSTRACT
This study aimed to develop Creamy Alugbati con Quezo Quiche and determine
its acceptability in ter,s of appearance, aroma, taste and texture. The developmental
method of the research was applied in this study. The research instrument was in the form
of a questionnaire to gather the evaluation of a total twenty respondents from the
Zambales National High School and President Ramon Magsaysay State University
wherein the researchers acquired the assistance of twenty (20) Staff and Faculty from the
Zambales National High School. The statistical tool used for the evaluation and analysis
of data gathered for the study was the weighted mean. The Likert scale was used to
express the agreement or disagreement of the respondents on the subjective and objective
evaluation on the acceptability of Creamy Alugbati con Quezo Quiche. The respondents
evaluated the acceptability of the developed Creamy Alugbati con Quezo Quiche in terms
of appearance, aroma, taste, and texture as () with a computed overall weighted mean of
(). This implies that the Creamy Alugbati con Quezo Quiche was a promising food
product that can be a supplement for the existings Quiche and Egg Pie products available
in the market.
Keywords: alugbati, quezo, quiche, development, PRMSU

COLLEGE OF INDUSTRIAL TECHNOLOGY vi
TABLE OF CONTENTS
TITLE PAGE………………………………………………………………………i
APPROVAL SHEET………………………………………………………………ii
ACKNOWLEDGEMENT…………………………………………………………iii
ABSTRACT………………………………………………………………………...v
TABLE OF CONTENTS………………………………………………………….vi
LIST OF TABLES…………………………………………………………………ix
LIST OF FIGURES……………………………………………………………….x
CHAPTER
I. INTRODUCTION
Background of the Study…………………………………………………..1
Statement of Objectives……………………………………………………2
Significance of the Study…………………………………………………..3
Scope and limitations of the Study………………………………………...4
II. THEORETICAL FRAMEWORK
Review of Related Literature……………………………………………...5
Conceptual Framework……………………………………………………9
Assumption………………………………………………………………..9
Research Paradigm………………………………………………………..10
Definition of Terms……………………………………………………….11

COLLEGE OF INDUSTRIAL TECHNOLOGY vii
III. OPERATIONAL FRAMEWORK
Project Design……………………………………………………………….12
Project Development…………………………………………………………15
Testing and Operating Procedure…………………………………………….17
Project Evaluation……………………………………………………………22
Data Gathering Procedure……………………………………………………24
Data Processing………………………………………………………………26
Statistical Treatment of Data………………………………………………...27
IV. RESULT AND DISCUSSION
Project Description………………………………………………………….28
Project Structure…………………………………………………………….28
Project Capabilities and Limitations………………………………………..30
Project Evaluation…………………………………………………………..31
V. SUMMARY, CONCLUSIONS AND RECOMENDATIONS
Summary of Findings……………………………………………………….35
Conclusion………………………………………………………………….37
Recommendations………………………………………………………….38
References………………………………………………………………….39

COLLEGE OF INDUSTRIAL TECHNOLOGY viii
APPENDICES
Appendix A…………………………………………………………………41
Appendix B…………………………………………………………………42
Appendix C…………………………………………………………………43
Appendix D…………………………………………………………………46
Appendix E…………………………………………………………………48
CURRICULUM VITAE…………………………………………………..55

COLLEGE OF INDUSTRIAL TECHNOLOGY ix
LIST OF TABLES
Table Title Page
1. Nutrition Facts Pertaining Alugbati……………………………………………….7
2. List of Bills of Ingredients of the new New Flavor of Quiche……………………13
3. Summary of the Project Cost in the Development of the New Flavor of Flan…...14
4. 4 .List of tools used and it’s Function……………………………………………18
5. TRIAL 1………………………………………………………………………….21
6. TRIAL 2………………………………………………………………………….22
7. TRIAL 3………………………………………………………………………….23
8. TRIAL 4…………………………………………………………………………..24
9. Acceptability of the Creamy Alugbati con Quezo Quiche in terms………………31
of its Texture
of its Taste
11. Acceptability of the Creamy Alugbati con Quezo Quiche in terms……………..33
of its Appearance
of its Aroma
13. Overall Acceptabilty of the Creany Alugbati con Quezo Quiche………………..

COLLEGE OF INDUSTRIAL TECHNOLOGY x
LIST OF FIGURES
Figure Title Page
1. The Research Paradigm of the Development of New Flavor………………….10
of Quiche using Alugbati
2. Materials of the Project……………………………...…………………………13
3. Flow Chart……………………………………………………………………..15
4. Creamy Alugbati con Quezo Quiche…………………………………………..29
5. Pie Graph of Creamy Alugbati con Quezo Quiche……………………………30

COLLEGE OF INDUSTRIAL TECHNOLOGY —1—
CHAPTER 1
INTRODUCTION
Research Problem:
Tarts are thought to have either come from a tradition of layering food, or a by-
product of Medieval Pie Making. Enriched dough (i.e. Short Crust) is thought to have
been first commonly used in 1550, approximately 200 years after Pies. Viewed as High
Cuisine during that time, it was popular with nobility, a stark contrast with the view of a
Commoner’s Pie. Although originally savoury, with meat fillings, culinary taste led to the
development of Sweet Tarts, filling tarts with fruits and custard.
Although Filipinos love desserts both sweet and savory, our selections in Pies and
Tarts are rather very limited. We only know of few staple recipes that we use that being
Egg Pie, Buko Pie, and Ube Pie “Boat Tarts”, and Pineapple Pies that are mainly sold in
Bakery Shops all over the Country. Our Tarts and Pies tend be overly sweet, so a
Savoury tart like a quiche might be a good way to diversify our selection in tarts.
Alugbati is a ingredient that, although grown in abundance in our country, it is

solely used in most cuisine as a ingredient in vegetable and soup dishes. So the
problem we will have to take on is the challenge of developing a savory tart dish
(Quiche) that uses Alugbati and Cheese as a primary ingredient and showcase the
finished product to our fellow Filipinos.

Statement of Project Objectives:
This study aims to develop Alugbati con Quezo Quiche and determines its
capabilities.
Specifically, this study seeks to satisfy the following objectives:
1. Develop a Quiche recipe using Alugbati and Cheese as a main ingredient.
2. Cook a Alugbati con Quezo Quiche recipe using Alugbati and Cheese as a main
ingredient.
3. Determine the capabilities and limitations of developed Alugbati con Quezo.
4. Evaluate the degree of acceptability of the developed Alugbati con Quezo recipe
in terms of:
4.1 Texture
4.2 Taste
4.3 Appearance
4.4 Aroma

Significance of the Study:
This study aimed to create a new recipe of food that is nutritious, presentable, flavorful
and well appreciated by the people. The result of this study shall benefit the following:
Community. This Study shall benefit the community for it promotes the importance of
eating nutritious food through creating a savory Quiche, rich in nutritional health
benefits.
This study shall provide them new information about the Plant and give them the idea on
how to utilize it in other recipes.
Future Researchers. This study shall also beneficial to future researchers for it give
them idea that it is possible to use Alugbati as an ingredient other than main dishes and
stews, and it will give them an idea on other possible uses of Basella Alba.
Small Eateries. This study shall benefit Karinderya’s and other Small Eateries, for they
shall have an idea on how to use Alugbati as an major ingredient on desserts and develop
other recipes for them to sell.

Scope and Limitations
The focus of this study was to develop a Savory Tart recipe and determine the
degree of acceptability in terms of taste, texture, appearance and aroma of the Alugbati
con Quezo Quiche. The researcher tested the Alugbati as the new ingredient for
Quiche. The finished product was evaluated by the experts from the CIT-Food
Technology section.
The respondents of the study were limited only to the faculty experts and students
from he food technology department of PRMSU Iba Campus College of Industrial
Technology that were selected through random sampling. The researchers took four (4)
weeks to complete the study with the evaluation of the experts of the taste, texture,
appearance and aroma of the finished product.

CHAPTER 2
THEORETICAL FRAMEWORK
Review of Related Literature and Studies
This chapter presents related information basic to this project study in the field of food
technology.
A Tart is a baked dish consisting of a filling over a pastry base with an open top not
covered by pastry.The pastry used is usually Shortcrust Pastry and the filling may be
sweet or savoury. Modern Tarts are usually fruit-based and occasionally Custard-based.
Tartlet refers to a miniature tart and Egg Tart is a major example of such dessert.
Quiche falls to the category of a Savory Tart as it is a French Tart consisting of pastry
crust filled with savoury custard and pieces of cheese, meat, seafood or vegetable. Quiche
can be served hot or cold.
Quiche has a pastry crust and a filling of eggs and milk and/or cream. It can be made with
vegetables, meat, seafood and some may be made without crust.
Quiche Lorraine (named after the Lorraine region of France) is a popular variant that was
originally an open pie with eggs, cream and lardons. In English-speaking countries,
modern preparations of the dish usually include mature cheese (Cheddar cheese often
being used in British varieties), and the lardons are replaced by bacon.

Characteristics of a Quiche:
Appearance - Even contour; Flat surface; may have brown spots; Golden brown top and
crust; well-distributed filling of vegetable and Cheese.
Texture -Creamy and soft with textural contrast from ham, crispy bacon, or sautéed
vegetables. It is undeniably rich, but has a light and delicate mouthfeel.
Tenderness - Sturdy crust; Filling is creamy and melts in your mouth.
Flavor - Pleasant and characteristics of ingredients shines through.
Alugbati (Basella Alba) is a fast-growing, soft-stemmed vine, reaching 10 meters in

length. Its leaves have a mild flavour and mucilaginous texture. Alugbati have two
varieties - Green and Red.The stem of the Basella alba is green with green leaves and
the stem of the cultivar Basella alba 'Rubra' or the one commonly found in the
Philippines is reddish-purple; the leaves form green and as the plant reaches maturity,
older leaves will develop a purple pigment starting at the base of the leaf and work
towards the end. The stem when crushed usually emits a strong scent. Alugbati can be
found at the market, as well as some Supermarkets.
The edible leaves are 93% water, 3% carbohydrates, 2% protein, and contain
negligible fat(table). In a 100 gram reference amount, the leaves supply 19 calories of
food energy, and are a rich source (20% or more of the Daily Value) of vitamins
A and C, folate, and manganese, with moderate levels of B vitamins and several dietary
minerals (table).
Principle Nutrient Value Percent of RDA

Energy 19 Kcal 1%
Carbohydrates 3.40 g 2.5%
Protein 1.80 g 3%
Total Fat 0.30 g 1.5%
Cholesterol 0 mg 0%
Vitamins
Folates 140 µg 35%
Niacin 0.500 mg 3%
Pantothenic acid 0.053 mg 1%
Pyridoxine 0.240 mg 18%
Riboflavin 0.155 mg 13%
Thiamin 0.050 mg 4%
Vitamin A 8,000 IU 267%
Vitamin C 102 mg 170%
Electrolytes
Sodium 24 mg 1.5%
Potassium 510 mg 11%
Minerals
Calcium 109 mg 11%
Copper 0.107 mg 12%
Iron 1.20 mg 15%
Magnesium 65 mg 16%
Manganese 0.735 mg 32%
Selenium 0.8 µg 1.5%
Zinc 0.43 mg 4%
Table 1.Malabar spinach (Basella alba), raw, Nutritive value per 100 g.

(Source: USDA National Nutrient data base)
Basella Alba is known to exhibit a wide of range of functions and is traditionally

recognized as a medical plant with anti-bacterial, anto-oxidant, and anti-cancer
potential. And to add to the evidence of its medical capabilties, an article published by
the Philippine National Health Research System concludes that Basella Alba shows
promising properties that could fight off Breast Cancer cell lines. That is according to
the research done by Asst. Professor Darcy Garza from the Department of Chemistry at
De La Salle University, who presented presented the study entitled “The Genotoxic
Potential of Basella Alba Linn. Var. Rubra on MCF-7 Cells” during the Metro Manila
Healh Researcg and Development Consortium’s (MMHRDC) 2nd International
Symposium and 9th Annual Scientific Conference Oral Presentation that was held on the
24-25th May in the year 2018 at Pan Pacific Hotel, Manila.
Concluding Statement
The study cited above is related to the project and studies conducted, it justifies
that Basella Alba is very nutritious because it has vitamins, antioxidants, minerals and
has many health benefits and medical potential.

Conceptual Framework
This study was based on the concept of developing new savory recipe utilizing
nutritious vegetables abundantly grown in the country and submitting it for evaluation
by the end users and consumers that served as the respondents of the study. Based on
the foregoing discussions the paradigm of the study is graphically presented in figure 1.
Frame 1, the INPUT presents the review of the existing flavor of muffin, the
health benefits of Alugbati and the conceptualization of the new Savory Tart recipe
called Creamy Alugbati con Quezo Quiche.
Frame 2, the PROCESS presents the project planning and designing, project
development, testing, validations, revision and finalization.
Frame 3, the OUTPUT presents the developed Savory Tart recipe named
Creamy Alugbati con Quezo Quiche.
Frame 4, presents the evaluation of the stakeholders on the acceptability of

Creamy Alugbati con Quezo Quiche in terms of texture, taste, appearance and
Assumption
The Creamy Alugbati con Quezo is Highly Acceptable as evaluated by the
respondents in terms of texture, taste, appearance and aroma.

COLLEGE OF INDUSTRIAL TECHNOLOGY — 10 —
INPUT PROCESS OUTPUT
Creamy Alugbati
1. Review of the existing 1. Project planning and con Quezo Quiche
flavors of Savory Tart designing
2. Study on health 2. Project development

benefits of Alugbati
3. Taste testing and

3. Conceptualization of
Creamy Alugbati con validation EVALUATION
Quezo Quiche on Acceptability of
4. Revision Creamy Alugbati
con Quezo Quiche
5. Finalization
Figure1. The Paradigm of the study on Creamy Alugbati con Quezo Quiche

Definition of Terms
For a better clarification and understanding of the study, the researchers used
several terms which are defined operationally as it is being used in the study;
Acceptability. It refers to the evaluation of the respondents on the degree of
acceptability of the Creamy Alugbati con Quezo in terms of texture, taste, aroma and
appearance.
Appearance. It refers to the way that Creamy Alugbati con Quezo looks.
Alugbati. It refers to the plant Basella Alba either the green or red Basella Alba
“Rubra” variety of the plant.
Cheese. It refers to the food product for the pressed curd of milk, varied in flavor,
texture, smell and aroma, and apperance.
Color. This refers to the visual quality of the Creamy Alugbati con Quezo.
Cook. It refers to the researchers who prepares and cooks the Creamy Alugbati con
Quezo.
Develop. It refers to set forth or make clear by degrees or in detail in Creamy
Alugbati con Quezo.
Determine. It refers to ascertain or establish exactly, typically as a result of Creamy
Alugbati con Quezo.
Flavor . It refers to the alteration or enhancement of the taste of tart by adding Basella
Alba as a new ingredient.
Odor . It refers to the distinctive smell or aroma (pleasant or unpleasant smell) of
Creamy Alugbati con Quezo.
Respondent. It refers to people that served as evaluator of the Creamy Alugbati con
Quezo Quiche in terms of texture, taste, appearance and aroma.
Tart. It refers to a baked dish consisting of a filling over a pastry base with an open top
not covered with pastry. The filling may be sweet or savoury.
Taste. The sensation of flavor perceived by the mouth and throat on contact with the
Creamy Alugbati con Quezo.
Texture. This refers to the feel of the Creamy Alugbati con Quezo as of smooth and
Creamy.

CHAPTER III
OPERATIONAL FRAMEWORK
This chapter described the approach and procedures used in the development of the
Alugbati con Quezo recipe. This presents the project design, project development,
testing and operating procedure and project evaluation which discusses the plans for the
conduct of evaluation on acceptability by projected end users, experts and other
stakeholders.
Project Design
This section present how the project will work. The definition and functions of each
component part including the itemized raw materials are presented in detail.
Few scientific studies have been conducted on the health benefits of Alugbati con
Quezo, but studies report the following benefits of closely related variants;
According to the website (https://www.nutrition-and-you.com/basella.html) Basella
alba is a very popular tropical leafy-green vegetable, commonly grown as a backyard
herb in the home gardens. It has an impressive range of medicinal uses with high
nutritional value.
(ttps://www.aessensegrows.com/en/fresh-produce-catalog/malabar_spinach),
According to this website,lthough being named as a spinach, Alugbati is not a real
spinach and is in fact a climbing vine plant. Basella is one of the versatile leafy green
vegetables that appreciated in some East Asian cultures for its wholesome phytonutrient
profile. Malabar spinach is high in Vitamin A (100 grams contains roughly 8,000 units),
Vitamin C, iron, and calcium. It has a high amount of protein for a plant and is also a
good source of magnesium, phosphorus, and potassium. Another good reason to eat
malabar spinach is that it has a good amount of antioxidants, particularly beta carotene
and lutein, those naturally occurring chemicals that help keep your cells from aging. The
red variant of Basella Alba seems to be slightly higher in antioxidants, probably due to
the purple color.

The ingredients of the project are listed according to type. The unit, quantity,
item/description, unit price and total price have been pointed out. Table 1 shows the
construction and material needed in the preparation of the project.
Figure 2. Materials of the Project
Table 2. Materials and Expenses for the development of Creamy Alugbati con
Unit Quantity Item/Description Unit Price

cups 2 1/4 Flour 16
cups 3/4 Cold Butter, cubed 30
cup 1/2 White Sugar 5
tablespoon 4-6 Water 1
Tablespoon 2 Cooking Oil 2
teaspoon 1/2 Salt 1
Pcs 1 Red Onion 5
Pcs 2 Garlic Cloves 2
Pcs 4 Eggs 24
grams 400 Fresh Alugbati 50
grams 240 All Purpose Cream 55
grams 200 Cheese 70
Total for Ingredients php 258.00
Labor php 25.00
Total Expenses php 283.00

The tools and equipment needed in preparing Creamy Alugbati con Quezo
Quiche were identified and individually listed according to type. The function of each
tools and equipment are pointed out on table 2.
Table 3. Equipment and tools used with their corresponding function
No. Equipment Function
1 Mixing Bowl Used for mixing ingredients
2 Dough Scraper Used to cut the pastry dough in equal portions.
3 Tart Pan Used to Bake Tart Shells used to hold the filling.
4 Sifter/Strainer Used to sift dry ingredients
5 Measuring spoon Used to measure dry or liquid ingredients
6 Measuring cup Used to measure dry ingredients
7 Cooking Pan Used to Cook the Alugbati, Garlic and Onion
8 Rubber Spatula It is used to remove or scrape batter mixture from
the mixing bowl and used to cook the Alugbati.
9 Grater Used to grate the Cheese in preparation for the
filling.
10 Knife Used to Mince the Alugbati, Garlic and Onion
11 Wooden Board Used to knead and roll the dough
12 Whisk Used to mix the Egg Mixture and mix the fillings.

Project Development
The stages of development of the Creamy Alugbati con Quezo Quiche are
presented in this section through a flow chart followed by a detailed explanation of
each stage.
Project Planning and Designing
Development of Alugbati con Quezo Quiche
Taste Testing of the Alugbati con Quezo Quiche
Revision of the Creamy Alugbati con Quezo Quiche
Finalization of the Alugbati con Quezo Quiche
Figure 3. Flow chart of the development of Creamy Alugbati con Quezo Quiche.

Project Planning and Designing

The researchers thought of combining ingredients to produce a delicious and
nutritious Quiche then followed by the listing of ingredients. The researchers went to
the wet market and grocery store to canvass inexpensive ingredients then the researchers
went to the grocery store to buy (All-Purpose Cream, sugar, butter, Yellow and Red
Onions, Garlic, Ground Nutmeg, All-purpose Flour, Salt and Pepper , Cooking Oil, and
Butter ), lastly to the wet market to buy ( eggs, ).
Development of Creamy Alugbati con Quezo Quiche
First prepare the tools and equipment’s (mixing bowl, measuring spoon,
measuring cup, rubber scraper, and sifter/strainer) wash then wipe with dry and clean
towel. For the Tart Shell measure Flour, Butter, Salt, and Water . For the fillings wash
Alugbati leaves, peel Onions, peel and crush Garlic, prepare 3 eggs, then measure
Heavy Cream, Cheese, Salt, Pepper, and Nutmeg . Make pie dough by mixing in the
flour, butter and salt until crumbs are formed. Then add cold water and mix until the
dough is formed. Transfer the dough to a work surface, pat into a ball and flatten into a
disk. Wrap the dough in plastic and refrigerate for 30 minutes. Meanwhile while
waiting for the dough to set, make the filling. First, Chop the onions, then in a large
pan, melt 2 tablespoons butter and some olive oil. Add the chopped onions and saute
for 5 minutes, then add crushed garlic and Alugbati.
Cook until the leaves are wilted and reduced in size, and then drain. In a large
bowl, beat eggs, heavy cream, salt, pepper, and nutmeg. Set Aside. Take out the Dough
for the fridge and roll out the dough in a lightly floured board. Lightly dust the top of the
dough. Roll until the dough is about 1/8 inch thick. Transfer the dough into a Pie pan,
and evenly press the pastry onto the bottom and sides of the pan. Trim off excess dough
off the top of the pan and gently pierce the bottom of the crust with a fork. Transfer to
the freezer for about 30 minutes. Preheat oven to 350F(175C). Blind Baking: line
parchment paper over the dough, fill it with pie weight or with rice, and Bake for 15
minutes. Remove the weight and parchment paper and bake again for another 5 to 10
minutes or until slightly golden. Remove from oven, Sprinkle the cooked Alugbati into
the pie crust, sprinkle shredded Cheese. Pour the Egg mixture over the Alugbati and
Cheese, and bake until golden brown and set, about 35 minutes. Allow to cool slightly.

Taste Testing of the Creamy Alugbati con Quezo Quiche
The end product (Creamy Alugbati con Quezo Cheese) taste is savory, a little
sweet, and may have a slightly bitter aftertaste because of the Alugbati. It is best to
store it quickly in a fridge as the milk base of the Quiche quickly spoils, it is advisable
to eat the Quiche in 3-4 days when stored in the Refrigerator.
Revision
During the revision stage one (1) cup of Cheese will be added to specify the
distinct cheesy taste to the Quiche and add (1/2) cup of sugar to the egg mixture.
Finalization
Upon arriving at a satisfactory taste of Creamy Alugbati con Quezo Quiche, the
researchers will prepare the new tart recipe for serving.
Testing and Operating Procedures

This stage of the project will describe the testing of the Creamy Alugbati con
Quezo Quiche. Testing the product by inserting a knife in the center of the Quiche and
when the knife comes out clean then the Quiche is done. Trial and error is encouraged
to make the product perfect.

Procedure Testing Result
In a Mixing bowl, mix The texture is The outcome of

together flour, salt and cold expected to be the product is
T
cubed butter. Mix until creamy and melt in presentable, its
R I
crumbs are formed. Add the mouth. texture is creamy
A L
cold water, knead together The taste is expected and melt in the
1
until dough is formed. to be savory, sweet, mouth it taste
Transfer the dough to a and with a hint of savory, sweet, and
work surface, pat into a slight bitterness.The have a slightly
ball and flatten into a disk. appearance of the bitter aftertaste, its
Wrap in plastic and Quiche is expected appearance is
refrigerate for 30 minutes. to have a golden golden brown
Meanwhile make the color on the surface surface with some
filling: chop onions. In a with some browning. darker spots, has a
large pan, melt 2 The aroma is strong custard
tablespoons butter and expected to be aroma
some olive oil. Add strong custard
chopped onions and sauté aroma.
for 5 minutes. Add crushed
garlic and Alugbati. Cook
until wilted and reduced in
size. Drain. 4. In a large
bowl beat eggs, cream, salt,
sugar, cheese and nut meg.
Set aside.
Roll out the dough on a
lightly floured board.

Lightly dust the top of the
dough. Roll until the dough

TRIAL 2
Follow the trial 1 The texture is expected The outcome of the
procedure except that to be creamy and melt product is presentable,
we are adding half a in the mouth. its texture is creamy
cup of sugar to the egg The taste is expected to and melt in the mouth,
mixture. Also add be savory, sweet, and it taste savory, sweet,
another cup of cheese with a hint of slight and with a hint of slight
to the filling. bitterness, as expected bitterness, as expected
this version tends to this version tends to
taste more cheesy than taste more cheesy than
the prior test.The the prior test, its
appearance of the appearance is golden
Quiche is expected to brown surface with
have a golden color on some darker spots, has
the surface with some a strong cheesy smell
browning. and enticing custard
The aroma is expected aroma
to be strong cheesy
smell and enticing
custard aroma.

TRIAL 3
procedure except that to be creamy and melt in product is presentable
we are using a different the mouth. due to its smaller
tart pan, making it The taste is expected to appearance appearing to
smaller in size. The be savory, sweet, and be more appetizing , its
pastry dough recipe with a hint of slight texture is creamy and
remains the same as bitterness, as expected melt in the mouth, it
Trial 1 and 2, with the this version tends to taste savory, sweet, and
same filling recipe as taste more cheesy than with a hint of slight
Trial 2 . The only the prior test.The bitterness, as expected
difference is the portion appearance of the this version tends to
size. Quiche is expected to taste more cheesy than
have a golden color on the prior test, its
the surface with some appearance is golden
browning. brown surface with
The aroma is expected some darker spots, has a
to be strong cheesy strong cheesy smell and
smell and enticing enticing custard aroma
custard aroma.

TRIAL 4
procedure except that to be creamy and melt in product is presentable
we are deviating from the mouth. due to its smaller
the filling recipe. The The taste is expected to appearance appearing to
pastry dough recipe be savory, sweet, and be more appetizing , its
remains the same with a hint of slight texture is creamy and
process, then with the bitterness, as expected melt in the mouth, it
egg mixture, add in this version tends to taste savory, sweet, and
more sugar with the taste more cheesy than not a hint of the bitter
same amount of cheese the prior test.The aftertaste of the previous
from Trial 2. Next, appearance of the iterations, as expected it
mince the Alugbati and Quiche is expected to is sweeter than the
saute it with the minced have a golden color on previous iterations, its
garlic and onion. And the surface with some appearance is golden
instead of sprinkling in browning. brown surface with
the Alugbati, mix it in The aroma is expected some darker spots, has a
Egg Mixture. to be strong cheesy strong cheesy smell and
smell and enticing enticing custard aroma
custard aroma.

Project Evaluation
This section discussed the plans in the conduct of evaluation on the acceptability
of Creamy Alugbati con Quezo Quiche in terms of texture, taste, appearance and
aroma.It started with the research design, projected end user, evaluation instrument,data
gathering procedure, data processing, statistical treatment of data.
Research Design
The developmental method of research was applied in this study.This type of
research was applied as the focus of the study is to develop a new Savory Tart recipe
using Alugbati and cheese as a new ingredient.
Projected end User
Twenty (20) of the total numbers of respondents were Zambales National High
School. The sample of 20 for a group of respondents is adequate enough as the
minimum requirement was ten (10)..
Evaluation Instrument
The questionnaire was used as the main instrument in gathering and collection of
data. This instrument guided the researcher in finding specific answer to the research
problem. The questionnaire was composed of statement indicators on the level of
acceptability of Creamy Alugbati con Quezo Quiche in terms of texture, taste,
appearance and aroma.

Data gathering procedure
Random sampling is a part of the sampling technique in which each sample has
an equal probability of being chosen. It is a method of choosing a sample of
observations from a population to make assumptions about the population to make
assumptions about the population. (https://byjus.com/maths/random-sampling).
The researcher need to compare the taste and appearance or cost in the suitable
community. The researcher conducted a survey for the acceptability of Creamy
Alugbati con Quezo Quiche then it was conducted target in the vicinity of Zambales
National High School in terms of sales. The researcher chose Zambales National High
School as the location.
The subject of the study are the people working at Zambales National High School. The
researcher selected thirty (20) respondents, mainly both the Teaching and Non-
Teaching Staff of the School because the researcher need to know the acceptability of
the product that was to be sold.
Tallying, counting, arranging, organizing, studying, analyzing, presenting, explaining
and interpreting were conducted by the researchers to all the data gathered through the
research instruments used. To interpret the data effectively, the following statistical
were used:

Data processing
The result of the survey was classified, tallied and tabulated. The tabulated data
constituted the evaluation on the acceptability of Creamy Alugbati con Quezo Quiche.
The likert scale technique was adopted to quantify the responses on the acceptability of
the bread recipe on a five-point scale evaluation in terms of texture, taste, appearance
1
and aroma.
1. Likert Scale- It is a psychometric scale to determine the satisfaction, likelihood and
frequency of the research instrument used. The following qualitative description was
adapted to quantify the responses of each indicator.
Numerical Scale Points Interpretation Symbol

5 4.20-5.00 Like Extremely LE
4 3.40-4.19 Like Very Much LVM
3 2.60-3.39 Like Slightly LS
2 1.80-2.59 Neither Like or Dislike NLD
1 1.00-1.79 Dislike D

Statistical Treatment of Data
The weighted mean was utilized to determine the weight of the individual option
as to the preferences of the degree of the acceptability of the Creamy Alugbati con
Quezo Quiche in terms of taste, texture, appearance and aroma The point value for each
rating is multiplied by the frequency tallied for each descriptive rating. The weighted
mean calculated by taking the sum of the product of the point value and the frequency
for each descriptive rating divided by the sum of the frequency for each item being
described is given by the equation.
The formula is:
Where:
- Is the weighted arithmetic mean
f - Is the frequency of each responses
N - Is the total number of cases
x - Is the weight of score
∑ - summatio

CHAPTER IV
RESULTS AND DISCUSSIONS
This chapter presents and analyzed the gathered data so as to provide
clear understanding on the questions as stated in Chapter 1.
1. Project Description
Creamy Alugbati con Quezo Quiche is healthier than the typical Quiche since the
researcher added more healthy ingredients. On the other hand it is likely to be more
expensive than the others since the ingredients added to the recipe. Nevertheless, the
researchers ensure the consumers that despite of their expenses, they will be able to try
a healthier alternative to the typical Quiche and the usual Egg Pies.
2. Project Structure
During this stage, the researchers conceptualized and analyzed the features of
Creamy Alugbati con Quezo Quiche. The researchers set the ingredients and materials to
be used. In the preparation, wherein the researchers gathered all the materials needed, the
researchers go the Supermarket and estimated the price according to the SRP the
Supermarket follows using the price tags. The researchers later started the procedure of
the Creamy Alugbati con Quezo Quiche.
The Quiche was composed of 2 1/4 cups of All-Purpose Flour, 3/4 Cup of Butter,
and 4-6 Tablespoons of Cold Water for the Tart Shell. The Filling was composed of 4
Eggs, half a Teaspoon of salt, a quarter Teaspoon of nutmeg, 1 minced Red Onion, 2
cloves of minced Garlic, 240 grams of All-Purpose Cream, and 200 grams of Cheese The
researchers first prepared all needed Ingredients and Tools needed in one place. The
second step is in a Mixing bowl, mix together flour, salt and cold cubed butter. Mix until
crumbs are formed. Add cold water, knead together until dough is formed.The Second
Step is to transfer the dough to a work surface, pat into a ball and flatten into a disk.
Wrap in plastic and refrigerate for 30 minutes. The Third step is to make the filling: chop
onions. In a large pan, melt 2 tablespoons butter and some olive oil. The Fourth step is to

add chopped onions and sauté for 5 minutes. The Fifth step is to add the minced garlic
and Alugbati. Cook until wilted and reduced in size and then drain. The Sixth step is, in a
large bowl beat eggs, cream, salt, sugar, nutmeg and add the shredded cheese,set aside.
The Seventh step is Roll out the dough on a lightly floured board. Lightly dust the top of
the dough. Roll until the dough is about 1/8 inch thick. The Eight step is to transfer the
dough to your preferred tart pan. Evenly press the pastry onto the bottom and up the sides
of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of
the crust with a fork. The Ninth step is to Preheat oven to 350F (175C) 7. The Tenth step
is to Sprinkle the Alugbati into the pie crust,and. Pour the eggs, sugar, cheese and cream
mixture over the Alugbati and sprinkle in a little bit more cheese. The Eleventh step is to
Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
Figure 4. Creamy Alugbati con Quezo Quiche

Figure 5. Pie Chart of Creamy Alugbati con Quezo Quiche
3. Project Capabilities and Limitation
The Creamy Alugbati con Quezo Quiche is created to have a new Savory Tart
recipe using new ingredients such Alugbati. Alugbati The edible leaves are 93% water,
3% carbohydrates, 2% protein, and contain negligible fat. In a 100 gram reference
amount, the leaves supply 19 calories of food energy, and are a rich source of vitamins
A and C, folate, and manganese, with moderate levels of B vitamins and several dietary
minerals .. Cheese, since it is made form milk is a great source of calcium, fat, and
protein. It also contains high amounts of vitamins A and B12, along with zinc,
phosphorus, and riboflavin. Creamy Alugbati con Quezo Quiche has a low shelf life
and should be consumed within 1-2 days. It should be sealed in a container and stored
in a refrigerator for up to a week to prolong its shelf life.

3. Project Evaluation on Acceptability of Creamy Alugbati con Quezo Quiche
This section presented the gathered and processed data using tabular from so as
to provide a better and clear understanding on the attainment of the objective number 4
as stated in chapter 1 as evaluation of acceptability of Creamy Alugbati con Quezo
Quiche in terms of taste, texture, appearance and aroma.
4.1 Acceptability of Creamy Alugbati con Quezo Quiche in terms of Texture
This presents the evaluation of the respondents on the acceptability of Creamy Alugbati
con Quezo Quiche in terms of Texture. Respondents can either choose from the ratings
5 as Highly Acceptable, 4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly
Acceptable, and 1 as Not Acceptable
Texture of Creamy Alugbati con Quezo WM DE
Quiche
1.Creaminess of the Filling 4.9 HA
1. Texture of the Surface 4.95 HA
3. Firm Texture of the Tart Filling 5 HA
4. Texture of the Crust 4.85 HA
Average Weighted Mean 4.925 HA

4.2 Acceptability of Creamy Alugbati con Quezo Quiche in terms of Taste
con Quezo Quiche in terms of Taste. Respondents can either choose from the ratings 5
as Highly Acceptable, 4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly
Acceptable, and 1 as Not Acceptably
Taste of Creamy Alugbati con Quezo WM DE
Quiche
1.Savory and Cheesy 4.85 HA
2.Sweetness 4.65 HA
3.Aftertaste of Creamy Alugbati con Quezo 5 HA
Quiche
4.Palatability of Creamy Alugbati con Quezo 4.95 HA
Quiche

4.3 Acceptability of Creamy Alugbati con Quezo Quiche in terms of Appearance
con Quezo Quiche in terms of appearance. Respondents can either choose from the
ratings 5 as Highly Acceptable, 4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly
Appearance of Creamy Alugabti con Quezo WM DE
Quiche
2. Color 4.85 HA
2. Pleasing in the Eye 5 HA
3. Size 4.85 HA

4.4 Acceptability of Creamy Alugbati con Quezo Quiche in terms of Aroma
con Quezo Quiche in terms of Aroma. Respondents can either choose from the ratings
5 as Highly Acceptable, 4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly
Aroma of Creamy Alugbati con Quezo WM DE
Quiche
1.Strong Aroma of Spices and Alugbati 4.5 HA
2.Pleasant Aroma 4.75 HA
3.Savory Aroma 4.9 HA
4.Sweet Aroma 4.85 HA
CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of findings of the research investigation, the
conclusions and the recommendations by the researcher.
Summary of Findings
1. Project Description
The Creamy Alugbati con Quezo Quiche IS high in Vitamins A, B and C. It is
rich in folate, manganese and minerals.It is also rich in calcium, fat and protein and also
rich in carbohydrates.
2. Project Structure
The texture of Creamy Alugbati con Quezo Quiche is light and and creamy; its
appearance is golden brown with slight browning; has a strong cheese aroma and taste
sweet and savory.
3. Capabilities and Limitations
Creamy Alugbati con Quezo Quiche shelf life is 1-2 days in room temperature as it
is made with not made with preservatives and will be needed to be sealed and
refrigerated, doing that it will last up to a week.
4. Project Evaluation on Acceptability of Creamy Alugbati con Quezo Quiche

4.1 Respondents evaluated the Creamy Alugbati con Quezo Quiche to be highly
acceptable in indicator 1, texture with a weighted mean of 4.92.
acceptable in indicator 2, taste with a weighted mean of 4.86.
acceptable in indicator 3, appearance with a weighted mean of 4.9.
acceptable in indicator 4, aroma of with a weighted mean of 4.71.
The computed overall weighted mean was (4.84) interpreted as HIGHLY
ACCEPTABLE.
CONCLUSIONS

Based on Findings, the researchers have concluded that
1. Creamy Alugbati con Quezo Quiche is a new flavor of Savory Tart. Creamy Alugbati
con Quezo Quiche is healthier than the original Quiche recipes that inspired its
development because of the use of Alugbati.
2. The Creamy Alugbati con Quezo Quiche look like the common Egg Tarts. The
texture and taste were improved.
3. The respondents prefer the smaller tarts instead of the pie-sized tarts.
4. The Creamy Alugbati con Quezo Quiche was rated as “Highly Acceptable” in all
indicators with functionality earned the lowest mean rating of
RECOMMENDATIONS

Based on the findings and conclusions, the researcher offers the following
recommendations:
1. The Creamy Alugbati con Quezo Quiche must be improved further to sustain the
provision of nutritious Savory Tart recipe available in the market with the use of locally
sourced ingredients.
2. The sized and proportion of the Quiche shall be customized to meet the need of
the costumers. The sugar content is recommended to have percentage options, like
100% sugar, 75% sugar and 50% sugar. Less than 50% are not recommended as it
causes for the taste to be more on the aftertaste.
3. The packaging of the Creamy Alugbati con Quezo Quiche must be improved to
avoid the early rancidity of the product, and to produce a nore enticing product to
customers.
4. Future study be conducted utilizing all significant information from the present
study for the perfection of the Creamy Alugbati con Quezo Quiche and be submitted to
the Bureau of Food and Drugs for testing and certification.
REFERENCES

WHAT IS BASELLA ALBA
https://en.wikipedia.org/wiki/Basella_alba
NUTRITION FACTS PERTAINING BASELLA ALBA
https://www.nutrition-and-you.com/basella.html
https://www.aessensegrows.com/en/fresh-produce-catalog/malabar_spinach
DIFFERENCES BETWEEN A PIE AND A TART
https://timesofindia.indiatimes.com/life-style/food-news/pie-vs-tart-whats-the-difference-
between-the-two/photostory/80410389.cms
https://en.wikipedia.org/wiki/Tart
https://en.wikipedia.org/wiki/Quiche
IMPLICATIONS OF ANTI-BREAST CANCER POTENTIAL OF ALUGBATI
https://www.healthresearch.ph/index.php/news/541-study-on-the-anti-breast-cancer-
potential-of-alugbati-wins-mmhrdc-2nd-international-symposium

APPENDICES
APPENDIX A

LETTER TO THE DEAN

Atanacio M. Nacana ph.D
CIT, College Dean
Prmsu, Iba Campus
Sir
The undersigned different students of the President Ramon Magsaysay State University
are presently conducting a research study called ”DEVELOPMENT AND
ACCEPTABILITY OF CREAMY ALUGBATI CON QUEZO QUICHE.”
In this connection, the undersigned would like to requestpermisson from good office to
distribute their research instrument to their respondents for the free taste of Creamy
Alugbati con Quezo Quiche.
Rest assure that all information will be treated with utmost confidentiality. Attached is
the copy of the said product for your reference
ANTONIO MIGUEL M. DIZON DANIELLE D. BAUSA

Researcher Researcher
BRENT JOHN M. TABIGNE CARL BRIAN GARCIA

CRISANTA J. JAVIER MARY LYNDHEL C. EMPENO
Noted by: Approved by:

RUTH GRACE V. MANZANO ATANACIO M. NACANA Ph.D
Research Adviser Dean, College of Industrial Technology
APPENDIX B

LETTER TO THE RESPONDENTS
Dear Respondents,
Please be informed that the undersigned are conducting the study about the
acceptability of the Creamy Alugbati con Quezo Quiche. In this connection, we have
constructed questionnaire to gather information for study, your participation in the
study by the way of answering the questionnaire is very vital. Without it, the study will
not be as complete as it should be. Kindly fill-up the questionnaire.
Thank you very much for very kind response to our request.
Very truly yours,
The Researcher
ANTONIO MIGUEL M. DIZON

DANIELLE D. BAUSA
MARY LYNDHEL C. EMPENO
CRISANTA J. JAVIER
BRENT JOHN M. TABIGNE
CARL BRIAN GARCIA
Ruth Grace V. Manzano
Adviser
APPENDIX C

SURVEY INSTRUMENT
QUESTIONNAIRE
DEVELOPMENT AND ACCEPTABILITY OF
CREAMY ALUGBATI CON QUEZO QUICHE
Direction:
Please rate the Creamy Alugbati con Quezo Quiche on the extent of your
appreciation on the following characteristics described by putting the corresponding
number associated with the rating .
SCALE RATING
Highly Acceptable (HA) 5
Acceptable (A) 4
Slightly Acceptable (SA) 3
Fairy Acceptable (FA) 2
Not Acceptable (NA) 1
Texture of Creamy Alugbati con Quezo RATING
Quiche 5 4 3 2 1
1.Creaminess
1. Surface Texture
3. Firmness
4. Crust
Overall Weighted Mean
Taste of Creamy Alugbati con Quezo Quiche RATING
5 4 3 2 1
1.Savory Taste
2.Sweetness
3.Bitter aftertaste
5. Cheesy Taste
Over all Weighted Mean
Appearance of Creamy Alugbati con Quezo RATING
Quiche 5 4 3 2 1
1. Color
2. 2. Browning
3. Pleasing in the Eye
4. Toughness
Aroma of Creamy Alugbati con Quezo Quiche RATING

5 4 3 2 1
1.Strong Aroma of Spices and Alugbati
2.Pleasant Aroma
3.Savory Aroma
4.Sweet Aroma
Signature
Researchers:
DIZON, ANTONIO MIGUEL M.
TABIGNE, BRENT JOHN M.
GARCIA, CARL BRIAN
BAUSA, DANIELLE D.
EMPENO, MARY LYNDHEL C.
JAVIER, CRISANTA J.
APPENDIX D
DATA MATRIX
Aroma 5 4 3 2 1 WM DE
Appearance 5 4 3 2 1 WM DE
1.Strong Aroma of 10 10 0 0 0 4.5 HA
1. Color 17 3 0 0 0 4.85 HA
Spices and Alugbati
2. Pleasing to the 20 0 0 0 0 5 HA
2.Pleasant Aroma 15 5 0 0 0 4.75 HA
eye
3.Savory Aroma 18 2 0 0 0 4.9 HA
3. Size “Global
17 education
3 to 0local communities.”
0 0 4.85 HA
4.Sweet Aroma 17 3 0 0 0 4.85 HA
AWM 4.9 HA
AWM 4.71 HA
Taste 5 4 3 2 1 WM DE
1.Savory Taste 17 3 0 0 0 4.85 HA

Texture 5 4 3 2 1 WM DE
2.Sweetness 13 7 0 0 0 4.65 HA
1.Creaminess 18 2 0 0 0 4.9 HA
3.Bitter aftertaste 20 0 0 0 0 5 HA
2.Smooth and Soft 19 1 0 0 0 4.95 HA
4.Cheesy Taste 19 1 0 0 0 4.95 HA
3.Fluffy and Moist 20 0 0 0 0 5 HA
AWM 4.86 HA
4. Crust 17 3 0 0 0 4.85 HA
AWM 4.92
ACCEPTABILITY OF CREAMY ALUGBATI CON QUEZO QUICHE
Acceptability of Creamy Alugbati con Quezo Quiche WM DE
Texture 4.92 HA
Taste 4.86 HA
Appearance 4.9 HA
Aroma 4.71 HA
AWM 4.84 HA

APPENDIX E
Plates
(Flow chart with Pictures per stage)

Stage 1
Planning the Creamy Alugbati con Quezo Quiche

Stage 2
Marketing and Canvassing

Stage 3
Preparation of Ingredients and Materials

Stage 4
Making the Creamy Alugbati con Quezo Quiche

Stage 5
Taste Testing and Evaluation

Stage 6
Reformulation

Stage 7
Finalization

CURRICULUM VITAE

Name: Antonio Miguel M. Dizon
Address: Purok 1, Sta. Rita, Masinloc Zambales
Birthplace: Metro Manila

Birthdate: July 1, 1999
AGE
Religion: Baptist
Height: 4’5
Weight: 95 kg
Father’s name: Charlito E. Dizon
Mother’s name: Deborah Anne M. Dizon
ELEMENTARY:
Masinloc South Central School
2010-2011
SECONDARY:
Saint Augustine School of Iba
2014-2015
TERTIARY:
Ramon Magsaysay Technological University
2019-2023

Name: Brent John M. Tabigne
Address: San Narciso, Zambales
Birthplace: Beddeng, San Narciso, Zambales
Birthdate: Febuary 19, 2000
Religion: Roman Catholic
Height: 5’7
Weight: 70 kg
Father’s name: Arthur R, Tabigne
Mother’s name: Emily M. Miraflor
ELEMENTARY:
Beddeng-Mabangcal Elementary School
SECONDARY:
Magsaysay Memorial College
TERTIARY:
President Ramon Magsaysay State University

Name: Carl Brian C. Garcia
Address: Palauig, Zambales
Birthplace: Manila
Birthdate: February 7, 1988
Height: 4’5
Weight: 63.5
Father’s name: Eufrocenio M. Garcia Jr.
Mother’s name: Emily C. Garcia
ELEMENTARY:
St. Joseph’s College of Quezon City
SECONDARY:
St. Joseph’s College of Quezon City
TERTIARY:
President Ramon Magsaysasy State University

Name: Danielle D. Bausa
Address: Beneg, Botolan, Zambales
Birthplace: Beneg, Botolan, Zambales
Birthdate: December 21, 2000
Religion: Born Again Christian
Height: 5’5
Weight: 38 kg
Father’s name: Arnold D. Bausa
Mother’s name: Alicia D. Bausa
ELEMENTARY:
Beneg Elementary School
2012-2013
SECONDARY:
Zambales National High School
2016-2017
Lyceun of Western Luzon Zambales
2017-2019
TERTIARY:
2019-2022

Name: Mary Lyndhel C. Empeno
Address: Palanginan, Iba, Zambales
Birthplace: Sta. Cruz, Laguna
Birthdate: June 10, 1999
Height: 5’
Weight: 40 kg
Father’s name: Rodel Empeno
Mother’s name: Madeline Empeno
ELEMENTARY:
Liliw Central Elementary School
SECONDARY:
Liliw Nation High School
TERTIARY:
Ramon Magsaysay Techological University

Name: Crisanta J. Javier
Address: Palanginan, Iba, Zambales
Birthplace: Sapang Palay, San Jose Del Monte, Bulacan
Birthdate: February 26, 1994
Height: 5’1
Weight: 42kg
Father’s name: Ronaldo R. Javier
Mother’s name: Ma. Victoria J. Javier
ELEMENTARY:
Iba Elementary School
SECONDARY:
Zambales National High School
TERTIARY:

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COLLEGE OF INDUSTRIAL TECHNOLOGY i

DEVELOPMENT AND ACCEPTABILTY OF

A Research Presented to the Faculty of the College of Industrial Technology President

ANTONIO MIGUEL M. DIZON

MARY LYNDHEL C. EMPENO

BRENT JOHN M. TABIGNE

CARL BRIAN GARCIA

“Global education to local communities.”

Ruth Grace V. Manzano Walter G. Lara

Dr. Verner D. Decena, Ph.D

Dr. Valentino Josafat Mrs. Edith Batinga

___________ ATANACIO M. NACANA,Ph.D.

“Global education to local communities.”

Dr. Atanacio M. Nacana, Dean of the College of Industrial Technology, who

supported and inspired the researchers to fulfill this study.

Advisory/Guidance Committee for their suggestions and recommendation.

the busy schedule of both parties.

“Global education to local communities.”

support and serves as the researchers’ inspiration to finish this study.

researchers the wisdom and good health throughout the study

“Global education to local communities.”

of a questionnaire to gather the evaluation of a total twenty respondents from the

Keywords: alugbati, quezo, quiche, development, PRMSU

“Global education to local communities.”

Background of the Study…………………………………………………..1

Significance of the Study…………………………………………………..3

Scope and limitations of the Study………………………………………...4

II. THEORETICAL FRAMEWORK

Review of Related Literature……………………………………………...5

“Global education to local communities.”

III. OPERATIONAL FRAMEWORK

Testing and Operating Procedure…………………………………………….17

Data Gathering Procedure……………………………………………………24

Statistical Treatment of Data………………………………………………...27

IV. RESULT AND DISCUSSION

Project Capabilities and Limitations………………………………………..30

V. SUMMARY, CONCLUSIONS AND RECOMENDATIONS

“Global education to local communities.”

“Global education to local communities.”

Table Title Page

1. Nutrition Facts Pertaining Alugbati……………………………………………….7

2. List of Bills of Ingredients of the new New Flavor of Quiche……………………13

4. 4 .List of tools used and it’s Function……………………………………………18

9. Acceptability of the Creamy Alugbati con Quezo Quiche in terms………………31

10. Acceptability of the Creamy Alugbati con Quezo Quiche in terms………………32

11. Acceptability of the Creamy Alugbati con Quezo Quiche in terms……………..33

12. Acceptability of the Creamy Alugbati con Quezo Quiche in terms………………34

13. Overall Acceptabilty of the Creany Alugbati con Quezo Quiche………………..

“Global education to local communities.”

Figure Title Page

1. The Research Paradigm of the Development of New Flavor………………….10

of Quiche using Alugbati

2. Materials of the Project……………………………...…………………………13

4. Creamy Alugbati con Quezo Quiche…………………………………………..29

5. Pie Graph of Creamy Alugbati con Quezo Quiche……………………………30

“Global education to local communities.”

Alugbati is a ingredient that, although grown in abundance in our country, it is

“Global education to local communities.”

Statement of Project Objectives:

Specifically, this study seeks to satisfy the following objectives:

1. Develop a Quiche recipe using Alugbati and Cheese as a main ingredient.

3. Determine the capabilities and limitations of developed Alugbati con Quezo.

“Global education to local communities.”