CHAPTER 3

METHODOLOGY

This chapter presents the materials

Recipe Tools Ingredients

Sample 1 Blender, clean cloth, bowl,

hand mixer, plastic container,
(Malunggay Ice Cream) 8 leaves of malunggay, 2
paper cup, disposable
condensed milk, 2 all-
wooden spoon
purposed cream, 500 grams
parmesan cheese, vanilla.

Sample 2 Steamer, strainer, bowl, hand Squash Half kilo, 2

mixer, plastic container, condensed milk, 2 all-
(Squash Ice Cream)
paper cup, disposable purposed cream, 500 grams
wooden spoon parmesan cheese, vanilla.

Sample 3 Steamer, blender, hand 8 leaves of malunggay, half

mixer, strainer, bowl, plastic kilo of squash, 2 condensed
Malunggay Squash Ice
container, paper cup, milk, 2 all-purposed cream,
Cream)
disposable wooden spoon 500 grams parmesan cheese,
vanilla.
Procedure

Phases Procedure

Phase 1 Selection of Ingredients

The ingredients are 8 leaves of malunggay, 1 kilo squash, 4

condensed milk, 4 all-purposed cream, 500 grams parmesan
cheese, vanilla

Phase 2 Preparation of Materials

Firs thing to is wash the steamer, blender, and mixer before use
to ensure their cleanliness. Following that, wipe down the
plastic container with clean cloths after preparing the finished
product, and then store it. The tools are now set and clean.

Phase 3 Cooking Procedure

Wash the squash and cut it into small cubes and prepare the
steamer with water, put the small cubes of squash into the
steamer and let it boil for 20 minutes until it gets cook.

Once the squash gets smooth transfer it to the container and do

the puréed method. Next is wash the Malunggay leaves and put
it into the blender and start blending it.

After that get the blended malunggay leaves and prepare the
clean cloths to get the extract of malunggay leaves.

In a bowl put the 2 condense milk, 2 nestle cream and start

whipping until it gets smooth and thick.

When you achieved the consistency of the cream, add the

puréed squash and the extract of malunggay leaves and
continue mixing it until you get the perfect texture.

To conclude, add the parmesan cheese as toppings and put the

 finish product into a plastic container and ripen in the freezer
before serving.

Phase 4 Proposal

Malunggay Squash Ice Cream is the researcher's proposed

recipe. Approved with minor revisions and suggested by the
panelists to create three different flavours of ice cream to
determine whether any of them are significantly different from
the other two.

Phase 5 Initial tasting panelist

After making the suggested three variant of ice cream the

researchers proceeded to the school to conduct the panelists’
first taste and to get feedback on the product, they had
innovated which are the malunggay ice cream, squash ice
cream, and malunggay squash ice cream. It was approved by
the panelist and ready for the food tasting in the respondents.

Phase 6 Data Gathering

The data gathering process was carried out among college

students at the Philippine Electronics Communication Institute
and Technology. Participants were invited to taste three
different variants of ice cream and were provided with survey
questionnaires to rate or score each variant based on their
preferences and feedback.
Phase 7 Consolidation

Separating all the results of survey questionnaire and

consolidating each result of the three variant of ice cream.
Preparation before submitted to the statistician.

Phase 8 Revision of Manuscript

The researcher directed the revised manuscript to the instructor

for review in order to ensure that the changes made to the
manuscript's context were followed.

Phase 9 Consultation of Statistician

The researchers presented the consolidated data of the three

variant of ice cream in the statistician to scrutinize if the results
are accurate.