GROUP-2-Chapter-1-to-3 Not Finished

Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE

2 Mayor Chanyungco St. Sta. Elena, Marikina City -1800
Bachelor of Industrial Technology
THE POTENTIAL OF RADISH, CUCUMBER AND BROCCOLI AS

THE MAIN INGREDIENTS IN MAKING CHIPS
Presented to the Faculty of the Management Department
Marikina Polytechnic College
Marikina City
In Partial Fulfillment of the Requirements
for TR1 Technology Research 1
for the Degree Bachelor of Industrial Technology
Submitted by:
Conoza, John Paulo A.
Cañezal, Aubrey Jaira A.
Bautista, Shaira R.
De Castro, Clarissa M.
Esquillo, Abegail D.
Chantiaco, Carlo B.
Refuerzo, Mariel Rose P.
Bermundo, Marianne Theresa B.
BIT 4-A FSM
Submitted to:
MR. EDMUND G. ARIAS
Subject Instructor
December 2023
Chapter 1
INTRODUCTION
This chapter discusses the background of the study, statement of the
problem, significance of the study, and scope and limitations of the study.
Background of the Study
Statement of the Problem
This research aims to evaluate the Radish, Cucumber, and Broccoli as the
main ingredients in making chips for 2nd year BIT- Food Service Management
students and teachers of Marikina Polytechnic College.
Specially, it seeks to answer the following questions:
1. How do the respondents evaluate the Radish, Cucumber, and Broccoli chips in
terms of the following:
1.1 Appearance;
1.2 Aroma;
1.3 Taste; and
1.4 Texture?
2. Is there any significant difference in the respondent’s evaluation of Radish,
Cucumber, and Broccoli as the main ingredients in making chips in terms of the
appearance, aroma, taste, and texture?
3. What are the comments and suggestions given by the respondents to further
improve the products?
Significance of the Study
This study anticipates contributing additional information to serve the
following individuals and organizations.
World Health Organization (WHO). The WHO can incorporate this
research into their healthy eating guidelines, promoting the inclusion of
vegetables.
Public health. If the study helps to promote the consumption of radish,
cucumber, and broccoli, there could be a positive impact on public health.
These vegetables are rich in nutrients that can help to reduce the risk of
chronic diseases such as heart disease, stroke, and cancer.
Professors. This study may be effectively integrated into classroom
education to teach students about good eating habits and the importance
of radish, cucumber, and broccoli to overall health.
Food processors and manufacturers. Companies that process and
manufacture chips could benefit from the development of new and

innovative products featuring radish, cucumber, and broccoli. This could
lead to increased sales and market share.
Consumers. The study suggests that combining affordable and versatile
vegetables like radish, cucumber, and broccoli into recipes and snacks
can enhance consumers' health choices.
Fitness Enthusiasts. The study suggests that incorporating radish,
cucumber, and broccoli into fitness enthusiasts' diets can help them
achieve exercise goals, provide essential vitamins and minerals, and
maintain healthy blood sugar levels.
Future Researchers. This study may be used to provide the basis for
future research in the fields of nutrition. It may stimulate researchers to
delve more into the advantages of certain veggies, their methods of
action, and possible synergies with other foods or therapies.
Scope and Limitations of the Study
This study mainly focuses on Radish, Cucumber, and Broccoli as the main
ingredients for making chips in terms of appearance, aroma, taste, and texture.
The data collection will be purposive sampling conducted on 2nd year BIT- Food
Service Management students and teachers of Marikina Polytechnic College SY
2023-2024.
This study will be limited to the lifespan of the crunchiness of the chips.
Chapter 2
CONCEPTUAL FRAMEWORK
This chapter discusses the conceptual framework, review of related
literature and studies both in foreign and local, research hypothesis/es, and the
definition of terms which has direct or indirect connection to the study.
Conceptual Model
This study adapted the Input, Process and Output (IPO) approach. The
conceptual framework for this study is depicted in Figure 1 and 2.
Figure 1 shows the Conceptual Model for the Utilization of Radish,
Cucumber and Broccoli as the main ingredients in making RaCuLi chips.

INPUT PROCESS OUTPUT
 Prepared
Ingredients: and  Washed the  Prepared and
Vegetables thoroughly.
packed the  Sliced the vegetables packed the
 Radish Chips made
Chips made and put it in the
 from
Cucumber
Radish,
dehydrator.
from Radish,
 Set the dehydrator in
 Cucumber
Broccoli and to 70°C (158°F) for 10 Cucumber and
mins.
 Broccoli
Corn starch  Put the vegetables in Broccoli
 (RaCuLi
Water chips). the blender. (RaCuLi chips)
 Combine ingredients,
 Salt stir into a thick paste,
place in a piping bag,
and press into
parchment paper.
 To prepare the oven,
preheat it in advance
In the input, and heat it up and consisted with the kitchen
down at 90 degrees
Celsius for 40 minutes.
tools/equipment’s and the ingredients which
were the radish, cucumber, and broccoli.

FEEDBACK
Figure 1. Conceptual Framework of the Study
With regards to process, involves the actual preparation of the raw ingredients
and procedure such as washing, slicing, dehydrating, blending, baking and
packing. And lastly for the output, has the product which is the chips that made
from radish, cucumber and broccoli.
Figure 2 shows the Conceptual Model for the evaluation of the
acceptability of the produced product which is chips as perceived by the two
groups of respondents.
INPUT PROCESS OUTPUT
Produced chips with  Survey  Evaluation of Radish,

Radish, Cucumber, Questionnaires Cucumber, and
and Broccoli.  Gathering the data broccoli as the main
e 2. Radish, Cucumber,  and
TheBroccoli chips as a healthier snack
respondents  Administration & ingredient in making
option for individuals with high blood
evaluate the sugar. retrieval of chips.
Radish, Cucumber,
and Broccoli as a survey  Significant difference
main ingredient in questionnaire to in the evaluations of
making chips in the two groups of two group of
terms: respondents. respondents
1.1 Appearance;  Statistical  Suggestion offered
1.2 Aroma;
treatment of by the respondents
1.3 Taste; and
1.4 Texture data.
 Respondents from  Analysis and
Marikina interpretation of
Polytechnic College data.
2nd year BIT FSM:
60 Students
30 Professors
FEEDBACK
In the input, consisting of produced chips, survey questionnaire (Appearance,
Aroma, Taste, Texture) and the Food and Service Management professors and
2nd year Food and Service Management students of Marikina Polytechnic College
as respondents. In the process, consisting the administration & retrieval of
survey questionnaire, statistical treatment of data, and the analysis and
interpretation of data. And lastly the output, it will be the evaluation of Radish,
Cucumber, and broccoli as the main ingredient in making chips.
Review of Related Literature and Studies
A number of articles and related studies were read and reviewed in order
to get insight on how to conduct the study.
Research Hypothesis
There is no significant difference in the respondent’s evaluation of Radish,
Cucumber, and Broccoli chips as the main ingredients in terms of the
appearance, aroma, taste, and texture.
Definition of Terms
The researchers gathered some meaning of the following terms and
operationally defined them as used in the study for a better understanding and
interpretation of this study.
Brassica Oleracea- it refers to the scientific name of Broccoli.

Chronic Disease- long-term illnesses known as chronic diseases are typically
manageable but incurable.
Dietary- refers to the food choices and eating habits of an individual.
Fitness Enthusiast- the people who live active lifestyles and are deeply
passionate about physical fitness.
Flavonoids- plant compounds that offer health benefits through cell signaling
and antioxidant properties.
Glucosinalates Sulforaphane- this chemical is known to have powerful
antioxidants, anti- inflammatory, and anti- cancer effects.
Lipid Metabolism- refers to the processes involved in the synthesis, breakdown,
and utilization of fats in the body.
Sensory Evaluation – it refers to scientific approach was applied to elicit,
quantify, examine, and interpret those reactions to the products as experienced
by the senses of sight, smell, taste and touch.
Chapter 3
RESEARCH DESIGN
This chapter discusses the method of research used, sources of data,
data-gathering instrument, data-gathering procedure, and statistical treatment of
data.
Method of Research Used
Researchers employed quantitative research methods in this study to
monitor and report on how people will react to the idea of a new product, chips as
a healthy snack.
Creswell (2002) noted that quantitative research is the process of
collecting, analyzing, interpreting, and writing the results of a study, while
qualitative research is the approach to data collection, analysis, and report
writing differing from the traditional, quantitative approaches.
The quantitative research approach will be used in this study to analyze
the respondents' perspectives on a certain product. This will allow the
researchers to examine the data of the product evaluation from the survey forms
that the respondents will fill out in order to establish and meet the study's
objectives.
Sources of Data
The sources of data in this study that is take from ninety (90) respondents;
thirty (30) BIT food and service management professors and sixty (60) 2 nd year
BIT food and service management students, in Marikina Polytechnic College,
Marikina City using convenience sampling method.
In Convenience sampling, the researchers select participants because
they are ready and available to be studied. (Creswell, 2012)

Table 1
Distributions of respondents
Respondents Total Number
BIT Food and Service Management 30
professors
2nd year BIT Food and Service 60
Management professors
Total 90
Table 1. There two groups of respondents presented in table; thirty (30)
professors, and sixty (60) FSM students. Ninety (90) respondents in total.
Data-Gathering Instrument
Questionnaire was the main instrument used in gathering data in this
study. The kind of survey questionnaire was used is self-administrated and using
the rating scale questions were in the respondents is use the scale provided as a
guide in the questions indicated, after it the respondents will write their remarks
about questions.
The survey questionnaire consists four (4) variables; appearance, taste,
aroma, and texture that also consist of five (5) indicators of each criterion.
The first page contains the letters for the respondents, the second page is
the permission to conduct a study. The third one is the research agreement form
and lastly the fourth page is containing the profile of the respondents including
name which is (optional), age and the type of the group which were the
respondents is included and also includes the 9-point hedonic scale. This will be
served as a guide in the last page which is the questionnaire.
Table 2
9-POINT HEDONIC SCALE
Range Range Scale Descriptive Value
9 8.12 – 9.00 Like Extremely (LE)
8 7.23 – 8.11 Like Very Much (LVM)
7 6.34 – 7.22 Like Moderately (LM)
6 5.45 – 6.33 Like Slightly (LS)
5 4.56 – 5.44 Neither Like nor Dislike (ND)
4 3.67 – 4.55 Dislike Slightly (DS)
3 2.78 – 3.66 Dislike Moderately (DM)
2 1.89 – 2.77 Dislike Very Much (DVM)
1 1.00 – 1.88 Extremely Disagree (ED)
Data-Gathering Procedure
In order to gather pertinent data for this study, the researchers first must
prepare request letter to administrator the questionnaire inside Marikina
Polytechnic College. After the authorization was approved, the researchers had
model testing before proceeding to the main data gathering. The Researcher’ s
provides a survey questionnaire with the use of nine (9) Hedonic scale to
evaluate based on the specific criteria (Appearance, Aroma, Taste and Texture)
of the product. The Researcher’ s also indicates the comment and suggestions
on the questionnaires. During the survey, questionnaires were distributed. The
researchers explain the content of the questionnaires, which were gather
personally by the researchers to supply the data needed in this study.
The data will be statically treated analyzed and interpreted using
appropriate statistical procedure.
Statistical Treatment of Data
The researchers have used the data once it has been gathered to using
statistical instruments so they can evaluate and offer feedback. The researchers
will use the following statistical method in conjunction with one another among
the expert statistician.
1. Weighted Mean
This was used to determine the level of the two groups of respondents
on the use of radish, cucumber, and broccoli as the main ingredients in
making chips.
2. Z-Test
Z-test is a statistical method used to compare two population means,
assuming known variances and large sample sizes, with a z-score
representing the result.

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Republic of the Philippines

MARIKINA POLYTECHNIC COLLEGE

THE POTENTIAL OF RADISH, CUCUMBER AND BROCCOLI AS

Presented to the Faculty of the Management Department

Marikina Polytechnic College

In Partial Fulfillment of the Requirements

for TR1 Technology Research 1

for the Degree Bachelor of Industrial Technology

This chapter discusses the background of the study, statement of the

Background of the Study

Statement of the Problem

students and teachers of Marikina Polytechnic College.

Specially, it seeks to answer the following questions:

terms of the following:

1.3 Taste; and

2. Is there any significant difference in the respondent’s evaluation of Radish,

appearance, aroma, taste, and texture?

improve the products?

Significance of the Study

This study anticipates contributing additional information to serve the

following individuals and organizations.

World Health Organization (WHO). The WHO can incorporate this

research into their healthy eating guidelines, promoting the inclusion of

Public health. If the study helps to promote the consumption of radish,

cucumber, and broccoli, there could be a positive impact on public health.

chronic diseases such as heart disease, stroke, and cancer.

Professors. This study may be effectively integrated into classroom

of radish, cucumber, and broccoli to overall health.

Food processors and manufacturers. Companies that process and

manufacture chips could benefit from the development of new and

innovative products featuring radish, cucumber, and broccoli. This could

lead to increased sales and market share.

Consumers. The study suggests that combining affordable and versatile

can enhance consumers' health choices.

Fitness Enthusiasts. The study suggests that incorporating radish,

achieve exercise goals, provide essential vitamins and minerals, and

maintain healthy blood sugar levels.

future research in the fields of nutrition. It may stimulate researchers to

delve more into the advantages of certain veggies, their methods of

action, and possible synergies with other foods or therapies.

Scope and Limitations of the Study

Service Management students and teachers of Marikina Polytechnic College SY

This chapter discusses the conceptual framework, review of related

definition of terms which has direct or indirect connection to the study.

conceptual framework for this study is depicted in Figure 1 and 2.

Figure 1 shows the Conceptual Model for the Utilization of Radish,

Cucumber and Broccoli as the main ingredients in making RaCuLi chips.

were the radish, cucumber, and broccoli.

and procedure such as washing, slicing, dehydrating, blending, baking and

from radish, cucumber and broccoli.

Figure 2 shows the Conceptual Model for the evaluation of the

acceptability of the produced product which is chips as perceived by the two

Produced chips with  Survey  Evaluation of Radish,

In the input, consisting of produced chips, survey questionnaire (Appearance,

as respondents. In the process, consisting the administration & retrieval of

survey questionnaire, statistical treatment of data, and the analysis and

Cucumber, and broccoli as the main ingredient in making chips.

Review of Related Literature and Studies

to get insight on how to conduct the study.

There is no significant difference in the respondent’s evaluation of Radish,

Cucumber, and Broccoli chips as the main ingredients in terms of the

appearance, aroma, taste, and texture.