Acceptability of Sweet Potato Piaya To Grade 12 Commonwealth High School Chap 1 5 4

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COMMONWEALTH HIGH SCHOOL
ACCEPTABILITY OF SWEET POTATO PIAYA TO GRADE 12

STUDENTS OF COMMONWEALTH HIGH SCHOOL
A Research
Presented to the Senior High School Department
Commonwealth High School
In Partial Fulfillment of the Subject Requirements to the
Inquiries, Investigation, and Immersion
Genesis Freo
Joshua Borjal
Mansawi Pangali
Nash Rementilla
Jhon Peter Licudan
Aaron Mojica
Michaella Malinao
Stephanie Del Rosario
Janine Balanay
Nerie Baturi
Mary Grace Parreno
Grade 12 FBS – Gilmore

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Approval Sheet
This work entitled “Acceptability of Sweet Potato Piaya to Grade 12 Students

of Commonwealth High School” prepared and submitted by Genesis Freo, Joshua
Borjal, Mansawi Pangali, Nash Rementilla, John Peter Licudan, Aaron Mojica, Michaella
Malinao, Stephanie Del Rosario, Janine Balanay, Nerie Baturi, and Mary Grace Parreno
in partial fulfillment of the requirement for Technical-Vocational-Livelihood (TVL) Food
and Beverages Services (FBS) is hereby recommended for corresponding approval.
Mr. Argel M. Pascua
Research Adviser
Mr./Mrs. Osorio Mr./Mrs. Maninang
Member of the panel Member of the panel
Mr./Mrs. Ocido
Chairman of the panel
Approval by:
Mr. Palisoc
Principal
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Acknowledgement
First and foremost, thanks and praise to almighty God for his blessings and
guidance throughout our research work. We would like to express our deep and sincere
gratitude to our teacher, Mr. Argel M. Pascua, for his patience, encouragement,
continuous support, and unconditional guidance that helped us in all our research work.
We are also thankful to all the students who gave us their time to answer our survey.
Special thanks to our panelists, Mr. or Mrs. Maninang, Osorioa, and Ocido, who
validated our questionnaire. Last but not least, to our family, we are extremely grateful
for your love, guidance, support, and sacrifices. The product of this research would not be
possible without you all.

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Dedication
This research is dedicated to our parents, who gave us strength, love, and support
throughout the research work. It is also dedicated to all the students of Commonwealth
High School who were thinking of making a product that could help them with their own
research. We do this research to help students try new products that could be used in a
research study.
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Abstract
We want to determine if the sweet potato is an applicable filling for traditional

piaya. So we decided to make a survey to find out whether the sweet potato piaya is
acceptable to our school, students, or even the community. As for the results; appearance,
taste, and texture with computed weighted mean values of 4.18, 4.07, and 4.11,
respectively, as supported by the computed overall mean value of 4.12 verbally
interpreted likewise. As for the pricing, the ₱10 price is the most acceptable price, with
187 of the respondents agreeing with it. While the ₱12 price has 43 respondents who
agreed, the ₱15 price has 36 respondents who agreed, and the ₱14 price has 2
respondents who agreed. The content of our survey contains four contents; appearance,
taste, texture, and pricing.
Most of the respondents agreed in the appearance of sweet potato piaya. For the
taste, it has a fewer agree because they prefer the traditional piaya than the sweet potato
piaya. The respondents also agree in the texture of the product. And lastly, for the
pricing, ₱10 is the most likely to be the price of the product with a frequency of 187 and
63.17%.
The study involved 296 students in Grade 12 Commonwealth High School,

consisting of 147 male and 149 female. Through the use of Slovin's formula, the sample
size is calculated. To ensure that the population will be fairly represented, the researcher
will use stratified sampling.
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TABLE OF CONTENTS
Title Page ___________________________________________________________ 1
Approval Sheet_______________________________________________________ 2
Acknowledgement____________________________________________________ 3
Dedication___________________________________________________________ 4
Abstract_____________________________________________________________ 5
Table of Content______________________________________________________ 6
List of Figures________________________________________________________ 7
Chapter I - The Problem and it’s Background
-Introduction___________________________________________________ 8
-Background of the Study________________________________________ 8
-SOP__________________________________________________________ 9
-Scope and Delimitation__________________________________________ 9
-Significance of the Study_________________________________________10
-Conceptual Framework_________________________________________ 11
-Definition of Terms_____________________________________________ 12
Chapter II - Review of Related Literature and Studies
-Foreign Study__________________________________________13-14
-Local Study____________________________________________13-14
-Synthesis______________________________________________14
Chapter III - Research Methodology
-Research Design _____________________________________________ 15

-Research Locale______________________________________________15
-Sample and Sampling Procedure________________________________16
-Research Instrument__________________________________________16
- Data Gathering and Procedure ________________________________ 17
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- Data Analysis _______________________________________________17
-Statistical Treatment__________________________________________17-18
Chapter IV - Data Presentation and Analysis
-Demographic Profile of the Respondents in terms of Gender__________ 19

-Demographic Profile of the Respondents in terms of Age_____________ 20
-Acceptability of Sweet Potato Piaya in Terms of Appearance_________ 21
-Acceptability of Sweet Potato Piaya in Terms of Taste_______________ 22
-Acceptability of Sweet Potato Piaya in Terms of Texture_____________ 23
-Summary Assessment__________________________________________ 24
Chapter V - Summary, Findings, Conclusion, and Recommendation
-Summary____________________________________________________ 25
-Findings_____________________________________________________ 25
-Conclusions__________________________________________________ 26
-Recommendations____________________________________________ 26
-Reference___________________________________________________ 27
Appendices
-Questionnaire_______________________________________________ 28-29
-Validation Letter_____________________________________________ 30-37
-Letter to the Respondents______________________________________ 38
-Curriculum Vitae____________________________________________ 39-49
List of Figures
Figure 1: Conceptual Framework
`
Figure 2: Research Map
Table 1.1: Slovin’s Formula
Table 1.2: Likert Scale
Table 2: Profile of Respondents in terms of Sex
Figure 3: Profile of Respondents in terms of Age
Table 4: Acceptability of Sweet Potato Piaya in Terms of Appearance
Table 5: Acceptability of Sweet Potato Piaya in Terms of Taste
Table 6: Acceptability of Sweet Potato Piaya in Terms of Texture
Table 7: Summary Assessment

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Table 8: Accepted Price for Sweet Potato Piaya

CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
INTRODUCTION
A Piaya is unleavened muscovado-filled Filipino flatbread that is particularly

popular in Negros Occidental. It is prepared with muscovado and water being poured into
the dough. After being rolled out and dusted with sesame seeds, the filled dough is baked
on a griddle. Ube and mango are additional options for the usual sweet filling composed
of muscovado. A thin, crispy form of the piaya is called a piayito (Hiligaynon: piyayito).
The Bongbong’s piaya, one of the best pastries the nation has to offer, is
unforgettable. Numerous local and foreign people have commended the distinctive flavor
of this traditional Ilonggo dessert. But why is it regarded as the Philippines' best piaya?
The deliberate assembly and precise proportioning of their parts, which make them
suitable for every event or gathering, are the answer.
Worldwide, sweet potatoes, a sweet and starchy root vegetable, are produced.
They are abundant in vitamins, minerals, antioxidants, and fiber and come in a variety of
shapes and hues, including orange, white, and purple. Not to mention that they are simple
to incorporate into your diet and offer several health advantages.
The study suggested that a sweet potato is a healthy food that can also be used as
a substitute filling for piaya because it contains fiber. Sweet potatoes help beat hunger in
two ways. First, it's filling, and second, it helps keep the blood sugar stable. But it also
depends on how they prepare and eat them. Sweet potatoes are a much healthier option
for cooking and serving.
This can be used as a substitute or a filling for piaya. because the product contains
healthy ingredients. which is good for the health of each person or customer. Also,
because of the type and nature of the carbohydrates they contain, both potatoes and sweet
potatoes fill us up, give us energy, and leave us satiated for a long time. As a bonus,
sweet potatoes often satisfy sugar cravings, especially if they're baked and caramelized.
This is one of the best substitutes for filling a piaya since it also helps people with their
sugar cravings.
The product is also said to be sweet and to suppress appetite. A study published in
the Journal of Medicinal Food found that sweet potatoes have the ability to shrink fat
cells. Furthermore, sweet potatoes are rich in important nutrients, which can help people
stay healthy as they lose weight. Also, sweet potatoes deliver fiber as well as water,
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which means they'll keep you feeling full for longer. They're also a good source of
vitamin B6, which helps regulate the metabolism. To conclude, sweet potatoes are a very
good substitute for filling in piaya.
It is in this light that the purpose of the study is to determine the acceptability of
Sweet potato playa to Grade 12 Students.
STATEMENT OF THE PROBLEM
The primary goal of the study is to examine how the original Piaya recipe may be
modified to become Sweet Potato Piaya and how grade 12 students at Commonwealth
High School respond to it.
In particular, it aims to respond to the following questions:
1. What is the demographic profile of the respondents in terms of:

a. Sex
b. Age
2. How acceptable is Sweet Potato Piaya as perceived by the respondents in terms
of:
a. Taste
b. Appearance
c. Texture
3. What is the acceptable price of the Sweet Potato Piaya as perceived by the
respondents?
SCOPE AND DELIMITATION
This study is a research effort that focuses on the acceptability of sweet potato
piaya for Grade 12 students at Commonwealth High School throughout their academic
year 2022–2023.
Furthermore, the variables that will be used to assess Commonwealth High

School students’ preferences for eating new and delicious food will only be assessed in
Grade 12 Senior High school students and will not be attempted to measure in other
contexts.
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SIGNIFICANCE OF THE STUDY
This study will provide research-based data and knowledge on the potential
acceptability of sweet potato piaya for Commonwealth High School’s senior high school
students. Additionally, society as a whole is a capable of deliberating intelligently in this
area.
To be more precise, this study shall be beneficial to the following diverse groups of
people:
 To Researchers
- The researchers will greatly benefit from this study since it will enable them
to develop a delicious food that may be suggested and will meet the demands
of the students.
 To Respondents
- They will greatly benefit from this study because it will be a valuable source
of knowledge, and awareness on the subject, especially because they are the
study’s respondents.
 To Teachers
- They will gain from this study since it will give them the latest information on
successful ideas and procedures that they can utilize to create more delicious
food for the students.
 To Future Researchers
- They will profit from this study because it will provide them with information
and understanding about this topic in case they decide to revisit or pursue it in
the future.
 To Academe
- This study will be beneficial to the academe because it will enhance and aid
the development of the growing literature on the topic, which will enrich the
topic of this study.
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CONCEPTUAL FRAMEWORK
INPUT PROCESS OUTPUT
 STUDENT’S PROFILE  Starting the creation of  STUDENTS’ PROFILE

A. Sex sweet potato piaya ARE DETERMINED
B. Age  Varying ratio between
the main ingredients  OVERALL RESULTS OF
 ACCEPTABILITY OF (Sweet potato, All- THE CONDUCT SURVEY
SWEET POTATO PIAYA purpose flour, and
IN muscovado sugar)  COMPLEMENTARY
A. Appearance  Difficulty of baking the ACCEPTABILITY OF THE
B. Taste dough of Piaya STUDENTS
C. Texture  the assessment of its
physical attributes,
 STUDENTS’ FEASIBILITY depth of flavor, and
OF ACCEPTING THE acceptability of its
PRICE OF THE PIAYA composition
A. ₱10  The acceptability of the
B. ₱12 taste of Sweet Potato
C. ₱13 Piaya
D. ₱14  Distribution of the
E. ₱15 questionnaire and the
starting of the survey
The input, process, and output (IPO) model was used by the researchers. It
includes all of the materials and information needed for the process, the specifics of the
process itself, and a guide for determining the acceptability of the sweet potato piaya for
all Commonwealth High School grade 12 Food and Beverage Services students.
The input is made up of information about the respondents' profiles as well as

dependent and independent variable-related information from the educational research.
The procedure involves the use of the questionnaires, the observations that were
made, the data gathering techniques, and the statistical analysis of the data.
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The study's findings are included in the output. The researchers used this
information to construct suggestions that will assist the sweet potato piaya enhance its
qualities for Commonwealth High School's grade 12 FBS students.
DEFINITION OF TERMS
Examine - inspect (someone or something) in detail to determine their nature or

condition; investigate thoroughly.
Production – the action of making or manufacturing from components or raw materials,

or the process of being so manufactured.
Analysis – a thorough investigation of anything complex in order to comprehend it or

identify its key characteristics
Quality – the standard of something as measured against other things of a similar kind:
the degree of excellence of something.
Measure – ascertain the size, amount, or degree of something by using an instrument or

device marked on standard units or by comparing it with an object of known size.
Profile – an outlet of something, especially a person's age, sex, and race.
Acceptability – the quality of being accepted.
Method – a procedure or process for attaining an object.
Data – n computing, data is information that has been translated into a form that is
efficient for movement or processing.
Respondents – A respondent is a person who answers a question, letter, email message,

survey, or anything else that requires a response.
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CHAPTER 2
REVIEW OF RELATED LITARATURE AND STUDIES
This chapter presents different literature and studies, foreign and local, which are
relevant to this study. These literature and studies were gathered by the researcher from
different books, articles, and journals. These are used to strengthen the conceptual
framework of this study.
REVIEW OF RELATED LITERATURE
Sweet potatoes are a sweet and starchy root vegetable that are grown all over the
world. They come in a variety of sizes and colors, including orange, white, and purple,
and are rich in vitamins, minerals, antioxidants, and fiber. Not to mention, they are easy
to include in your diet and have a number of health benefits.
Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review
of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.
Emily L. (2022). According to the study, sweet potato is now considered a very nutritious
food that can also be used as a substitute in other foods such as piaya. Potatoes have
bioactive phytochemical constituents, health implications, and the impact of processing
technologies. Sweet potatoes are also high in dietary carotenoids and polysaccharides,
which have antioxidant, anti-inflammatory, and hepatoprotective properties, as well as
cardiovascular protection, anti-cancer properties, and improvements in neurological and
memory capacity, metabolic disorders, and intestinal barrier function. Furthermore, due
to its high anthocyanin content, the purple sweet potato represents a unique food option
for consumers as well as a potential source of functional ingredients for healthy food
products. The effects of commercial processing and domestic cooking techniques are
discussed in this context.
Product Development of Malunggay (Moringa Oleifera) and Sweet Potato

(Ipomea Batatas) for Pastry and Filling. Margie C.Aller (2015) According to the study,
Sweet Potato is focused on the nutritional information for consumer needs by developing
the addition of sweet potato to baked goods and improving their nutritional value, notably
in the modern Filipino diet. Native and affordable sweet potatoes are used as ingredients
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to improve the healthy benefits of piaya as a filling. Malnutrition in the Philippines
causes a great deal of human suffering and is associated with more than half of all deaths
of children worldwide. Malnutrition severely affects the socio-economic development of
a nation because a workforce that is stunted both mentally and physically may reduce
work capacity. Sweet potato are powerful vegetables that are home grown and are
available in a locality.
Therefore, purple-fleshed sweet potatoes are one of the flesh color variants that
has received more attention on the basis of nutritional considerations since they are good
sources of potent natural antioxidants that have a variety of health benefits. (Toan
et,al.,2018). Using sweet potatoes as a filling on many products can Using sweet potatoes
as a filling or ingredient in many products can improve the products' taste and provide
health benefits the consumer could receive by eating them.
SYNTHESIS
Overall, the researcher was able to assemble a sufficient amount of linked

material that can be used to support the researcher's study. The associated material that
the researcher compiled and ultimately utilised in this element of the investigation were
able to sufficiently educate the latter in proceeding with the other parts of this research
study. Also, the review of related literature stated that the sweet potato is considered a
very nutritious food that can be used as a healthy filling in breads and biscuits, including
in piaya. Because the writers of the linked literature presented their investigations in a
systematic and consistent manner, researchers will be able to understand the factors
efficiently.
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CHAPTER 3
RESEARCH METHODOLOGY
RESEARCH DESIGN
Since the researchers are looking for information relating to numerical data, this
study is quantitative in nature. Through the collection of measurable data, quantitative
research entails the methodical investigation of a phenomenon. The outcome data is
represented numerically using sampling techniques and the distribution of surveys,
questionnaires, etc. to fulfill the study's objectives. To address the study problem, the
researcher will use a descriptive strategy.
According to Halpin (2010), the descriptive approach supplied and gave

information that was used to examine and evaluate the circumstances and factors under
investigation. The level of acceptability of the Sweet Potato Piaya will be described in
this study by the researchers using a descriptive approach.
RESEARCH LOCALE
The research was conducted at Commonwealth High School, located at Ecol

Street Barangay Commonwealth Quezon City. This research was conducted in the said
location because Commonwealth High School is also an easier place to distribute the
survey and to ask for their opinions, specifically on our grade level (Grade 12).
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SAMPLE AND SAMPLING PROCEDURE
The population target of the study is the Grade 12 students with 1144 in size at
Commonwealth High School for the Academic Year 2022-2023.
The researchers will examine 296 students using Slovins formula with a 95%
level of confidence. The sample is randomly assigned using a stratified sampling
technique to view the population as part of the statistical population. This sampling
method is conducted when we divide the population into subgroups (smaller groups) or
strata to complete the sampling process based on the characteristics of respondents, and
Microsoft Excel to randomly determine the samples.
The number of students per section was computed using the formula below:
computed sample
sample per section= ∗number of students per section
total population
Strand No. of Students Computed Value Sample Per Section

from Slovins
Formula
STEM 195 296 50
ABM 185 48
HUMSS 190 49
ICT 139 36
HE 259 67
IA 176 46
Total 1144 296
RESEARCH INSTRUMENT
In this study, the researchers will utilize a questionnaire that will be given to the
respondents to collect the data needed to determine the acceptability of Sweet Potato
Piaya.
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DATA GATHERING METHOD
The following steps are done by the researchers:

1. The researchers develop a questionnaire based on the research questions or statement
of the problem.
2. Expert teachers from the Home Economics strand validated the questionnaire based on
the Statement of the problem, and our English teacher checked our questionnaire for
grammar errors.
3. Stratified Random sampling was performed using Microsoft Excel to randomly
determine the sample.
4. The survey questionnaire was administered to the target respondents.
DATA PROCESSING METHOD
The researchers will analyze and compute the responses taken from the
questionnaire after collecting all the necessary data and information, and then they will
evaluate and interpret the results.
STATISTICAL TREATMENT OF DATA
The researchers applied the next statistical procedure in order to effectively

analyze the data.
1. Simple Percentage- The formula to get the respondents’ demographic profile

according to their age and sex by section is Simple Percentage.
Formula: P= f/n (100)
Where:
P = percentage
f = frequency of each category
n = total number of Population
100 = constant multiplier
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2. Weighted Mean Formula- This statistical tool was used to compute the weight of
the responses according to their responses in actual data procedures.
Σ FW
Formula: WM=
N
Where:
WM = Weighted Mean
Σ = Summation Symbol
F = Frequency for each option
W = Assigned Weight
N = Total number of respondents
3. Likert Scale - to be used in the survey for the study. a technique for giving qualitative
data a numeric value to permit statistical analysis. Each option is given a numerical value,
and at the conclusion of the assessment or survey, the mean value for all the responses is
calculated.
The list below shows the scale, range, and mean and their corresponding verbal
equivalents to interpret the weighted mean in terms of frequency. The mean range is
based on the class interval between the lowest score, which is one (1), and the highest
score, which is five (5).
Weighted Mean Interpretation Guideline
Scale Mean Range Verbal Interpretation

5 4.51 – 5.00 Strongly Agree
4 3.51 – 4.50 Agree
3 2.51 – 3.50 Neutral
2 1.51 – 2.50 Disagree
1 1.00 – 1.50 Strongly Disagree
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CHAPTER 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter presents the data gathered together with the statistical analysis and its
interpretation.
Sub Problem No. 1.1: What is the demographic profile of the respondents in terms
of Sex?
Table 1
Frequency distribution of demographic profile of the respondents in terms of sex.
Sex Frequency Percentage (%)
Male 147 49.67%
Female 149 50.33%
Table 1 above shows the frequency and percentage distribution of respondents in

terms of gender. Out of the 296 respondents, 147 are male and 149 are female. This gives
us 49.57% frequency for the male respondents and 50.33% frequency for the female
respondents.
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Sub Problem No. 1.2: What is the demographic profile of the respondents in terms
of Age?
Figure 2
Frequency distribution of demographic profile of the respondents in terms of age.
Figure 2 shows the frequency distribution in terms of the age of the respondents.
The majority of the respondents’ ages are 18–20 years old with a total of 244 frequencies;
next is 15–17 years old with 46 frequencies; and lastly, 21–23 years old with 6
frequencies
4. Sub Problem No. 2: How acceptable is Sweet Potato Piaya as perceived by

the respondents in terms of:
4.1. Appearance
Table 3
Acceptability of Sweet Potato Piaya in Terms of Appearance
INDICATOR MEAN VERBAL INTERPRETATION

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The appearance of sweet potato

piaya is eye-catching. 4.71 Strongly Agree
The appearance of sweet potato

piaya looks delicious. 4.10 Agree
The sweet potato piaya is well

cooked. 4.14 Agree
The sweet potato piaya is in the

best shape and not too thin/thick. 4.05 Agree
The filling of sweet potato piaya is

not pale-looking. 3.91 Agree
Overall Mean 4.18 Agree
The acceptability of the sweet potato piaya in terms of

appearance is revealed in Table 3.
As revealed in the data, one indicator rated strongly agree: The looks
of piaya is eye-catching (WM=4.71). The other indicators were rated agree:
The appearance of sweet potato piaya looks delicious (WM=4.10); The
sweet potato piaya is well cooked (WM=4.14); The sweet potato piaya is in
the best shape and not too thin/thick (WM=4.05); The filling of sweet potato
piaya is not pale-looking (WM=3.91).
The acceptability of the sweet potato piaya in terms of

appearance was rated agree with an overall mean value of 4.18.
4.2 Taste
Table 4
Acceptability of Sweet Potato Piaya in Terms of Taste

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QUESTIONS MEAN VERBAL INTERPRETATION
I like the taste of sweet potato

piaya. 4.12 Agree
The taste of sweet potato piaya is

more recommendable than 3.88 Agree
traditional piaya.
flavorful. 4.08 Agree

balanced. 4.19 Agree
I can taste the dough in piaya

besides sweet potato. 4.10 Agree
The acceptability of the sweet potato piaya in terms of taste is shown

in Table 4.
As presented in the data, all indicators rated agree with weighted

mean values of 4.12, 3.88, 4.08, 4.19, and 4.10, respectively as follows: I
like the taste of sweet potato piaya; The taste of sweet potato piaya is more
recommendable than traditional piaya; The taste of sweet potato piaya is
flavorful; and I can taste the dough in piaya besides sweet potato.
The acceptability of the sweet potato piaya in terms of taste was rated
agree with an overall mean value of 4.07.
4.3 Texture
Table 5
Acceptability of Sweet Potato Piaya in Terms of Texture

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INDICATOR MEAN VERBAL INTERPRETATION
I like the texture of sweet potato

piaya. 4.10 Agree
The sweet potato piaya is not tough

to bite 4.16 Agree
The sweet potato piaya has soft and

crispy crust. 4.03 Agree
The sweet potato piaya is easy to

chew. 4.11 Agree
The filling of sweet potato piaya is

not sticky. 4.15 Agree
The acceptability of the sweet potato piaya in terms of texture is

shown in Table 5.
As reflected in the data, all indicators were rated agree with mean
values of 4.10, 4.16, 4.03, 4.11, and 4.15, respectively, and as follows: I like
the texture of sweet potato piaya; The sweet potato piaya is not tough to bite;
The sweet potato piaya has soft and crispy crust; The sweet potato piaya is
easy to chew; and the filling of sweet potato piaya is not sticky.
The acceptability of the sweet potato piaya in terms of texture as

perceived by the respondents shows agree in verbal interpretation with an
overall mean value of 4.11.
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Summary
Table 6
Summary Assessment
VARIABLES MEAN VERBAL

INTERPRETATION
Appearance 4.18 Agree
Taste 4.07 Agree
Texture 4.11 Agree
As displayed in the data, all variables were rated agree, these are: Objectives;
Appearance; Taste; and Texture with computed weighted mean values of 4.18, 4.07, and
4.11, respectively as supported by the computed overall mean value of 4.12 verbally
interpreted likewise.
Sub Problem No. 3: What is the acceptable price of the Sweet Potato Piaya as
perceived by the respondents?
Table 7
Accepted Price for Sweet Potato Piaya
Price Frequency Percentage

10 187 63.17%
12 43 14.52%
15 36 12.16%
13 28 9.45%
14 2 0.70%
As displayed in the data, the 10 peso price is the most acceptable price, with 187 of the
respondents agreeing with it. While the 12 peso price has 43 respondents who agreed, the
15 peso price has 36 respondents who agreed, and the 14 peso price has 2 respondents
who agreed.
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CHAPTER 5
SUMMARY, FINDINGS, CONCLUSION, AND RECOMMENDATION
SUMMARY
The main purpose of this study was to identify if sweet potato is an acceptable
filling to make a piaya for the senior high school students of Commonwealth High
School.
The researchers hypothesized that there is a positive impact of sweet potato as a

filling for the piaya for the students of Commonwealth High School. The researchers
utilized a survey questionnaire in order to gather the data needed to get if the sweet potato
is acceptable. After gathering data, frequencies, percentages, and a weighted mean, the
researchers determined that the sweet potato is acceptable as a filling for the piaya.
FINDINGS
Based on the results gathered, the following results are hereby presented:
1. In the respondents the total number of female are 149 and the total number of male are
147, In overall there are 296 respondents.
2. Those who tasted our sweet potato piaya at Commonwealth high school are aged 15
years old to 23 years old.
3. According to the respondents, they said that the sweet potato piaya is tastier and have
ordinary smell than the piaya made up of muscovado sugar filling.
4. Based on the conducted survey and data gathered, the overall tally of the taste, texture,
appearance, is accepted while the aroma is moderately accepted.
5. Based on the survey’s computation, the preferred pricing of the product is 10 pesos per
piece.
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CONCLUSION
Based on the findings. the researchers drawn the following conclusions:
1. The total number of respondents are 296. It is mostly distributed to female than male.
2. Most of the Respondents in Commonwealth High School are aged 17-20 years old.
3. Most of the respondents who tasted the sweet potato as a filling on piaya is well-
received and has a positive level of acceptability among the participants. The majority of
respondents expressed favorable opinions and enjoyment of the sweet potato-filled piaya.
4. Sweet potato as a filling, the study contributes to the innovation and diversification of
traditional Filipino delicacies. It provides an avenue for preserving cultural heritage while
embracing new flavors and ingredient combinations, showcasing the versatility of piaya
as a culinary delight.
RECOMMENDATIONS
Students
In our survey, many people tasted our sweet potato piaya and seemed to like it so
hopefully it can be sold in our school because of its unique taste.
Teachers
We recommend the sweet potato piaya to culinary teachers since they will greatly
benefit from this study because it has the latest successful ideas and procedures to create
a delicious product. Also, they can use this product as an example for their students.
Researchers
Give the students information on what this product can do to help them eat. Most
of the time, students are not able to eat at their houses because they are late, so this
product could help them because it is heavy in the stomach, so when eating this product,
they can easily get full.
Future Researchers
We recommend this study to the next surveys of future researchers, although only
a few have tasted our sweet potato piaya, the researchers believe that this research is open
for additional data and further development of this survey in the future.
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REFERNCES
Año, S.D., Tamesis, A., Javellana, J., Dato-on, V.H., & Trajeras, E.M. (2020). A Case
Study on Piaya as an Icon of Bacolod City.
https://www.coursehero.com/file/53356176/1-SMO1-Borcelas-Ano-Piaya-
Chapter123-2docx/
Wang, S., Nie, S., & Zhu, F., (2016, November). Chemical Constituents and Health
Effects of Sweet Potato
https://www.sciencedirect.com/science/article/abs/pii/S096399691630360X?
fbclid=IwAR2ebCtvNSU35rOUVNmusnQ_MMc90k92gZHsCZKklD9xq-CCmr-
vHHDpdqY
Dutta, S. (2015). Sweet Potatoes for Diabetes Mellitus: A Systematic Review. Dept. of
Pharmacology, NSHM College of Pharmaceutical Technology, NSHM
Knowledge Campus, 124 (60), B. L. Saha Road, Kolkata-700053, India
https://citeseerx.ist.psu.edu/document?
repid=rep1&type=pdf&doi=349dc895e53f5d77d7351780128d2e63301b071f
Šlosár, M., Mezeyova, I., Hegedusova, A., & Golian, M. (2016, July). Sweet potato
(Ipomoea Batatas L.) growing in conditions Of Southern Slovak Republic
https://www.researchgate.net/publication/305143417_Sweet_potato_Ipomoea_Ba
tatas_L_growing_in_conditions_Of_Southern_Slovak_Republic
Toan, N. T. (2018) Preparation and Improved Quality Production of Flour and the Made
Biscuits from Purple Sweet Potato. J Food Nutr 4: 1-14.
https://pdfs.semanticscholar.org/024f/734c2cf86a3e667a1c8cf8cffb891ef702d3.p
df
Laveriano-Santos, E., Lopez-Yerena, A., Jaime-Rodriguez, C., Gonzalez-Coria, J.,

Lamuela-Raventos, R. M., Vallverdu-Queralt, A., Romanya, J., & Perez, M.
(2022). Sweet Potato is Not Simply an Abundant Food Crop: A Comprehensive
Review of Its Phytochemical Constituents, Biological Activities, and the Effects of
Processingn
https://docs.google.com/file/d/1W86PmXvEu67xaBloVkm1_f9wTx4ShhcZ/edit?
usp=docslist_api&filetype=msword
28
APPENDICES
QUESTIONNAIRE
Acceptability of Sweet Potato as a Healthy Filling in Piaya

Questionnaire
Instruction: Please answer the following by putting a check (✓) in the appropriate boxes. Your response
will be treated with outmost concern and confidentiality.
I. Profile
Name (Optional): _______________________ Sex: Male Female

Others: __________
Section: ________________ Age:

15 – 17 21 - 23
18 – 20 Others:_______
Instruction: Read each statement carefully and answer honestly. Put a check (✓) as your desired answer on
the table provided below. This part of questionnaire is answerable by Strongly Agree, Agree, Neutral,
Disagree and Strongly Disagree.
II. Appearance of Sweet Potato Piaya Strongly Agree Neutral Disagree Strongly
Agree Disagree
1.) The appearance of sweet potato piaya is eye-
catching.
2.) The appearance of the sweet potato piaya
looks delicious.
3.) The sweet potato piaya is well-cooked.
4.) The sweet potato piaya is in best shape and
not too thin/thick.
5.) The filling of sweet potato piaya is not pale-
looking.
III. Taste of Sweet Potato Piaya Strongly Agree Neutral Disagree Strongly
Agree Disagree
1.) I like the taste of sweet potato piaya.
2.) I recommend the sweet potato piaya than the
traditional piaya.
3.) The taste of sweet potato piaya is flavorful.
4.) The taste of sweet potato piaya is balanced.
29
5.) I can taste the dough in piaya besides sweet
potato.
IV. Texture of Sweet Potato Piaya Strongly Agree Neutral Disagree Strongly
Agree Disagree
1.) I like the texture of sweet potato piaya.
2.) The sweet potato piaya is not hard to bite
3.) The sweet potato piaya has soft and crispy
crust.
4.) The sweet potato piaya is easy to chew.
5.) The filling of sweet potato piaya is not sticky.
V. Pricing
 I would like to buy this product for
₱10 ₱13 ₱15
₱12 ₱14
Thank you very much! We appreciate your time and effort in taking the time to respond to our survey.
30
VALIDATION LETTER
Republic of the Philippines

Department of Education
National Capital Region
Schools Division Office
COMMONWEATH HIGH SCHOOL

Ecol St., Commonwealth, Quezon City
April 6, 2023
MRS. AMY ROSE M. PASCUA
Dear Mrs. Pascua,
Good day!
We, the TVL-HE Food and Beverage (FBS) students at Commonwealth

High School would like to request your expertise to validate our survey
questionnaire for our study titled "Acceptability of Sweet Potato Piaya to
Grade 12 Commonwealth High School". This study aims to determine if sweet
potato is applicable to piaya and whether if it’s acceptable to Grade 12
Your professional expertise can reliably and significantly contribute to our

research endeavor.
We are hoping for your affirmative response to our request.
Thank you very much!
Respectfully yours,
GENESIS FREO
Lead Researcher
Noted by:
31
MR. ARGEL M. PASCUA
Research Adviser
Approved and Validated by:
MRS. AMY ROSE M. PASCUA

Validator
32

April 6, 2023
MRS. JOVY RAYMUNDO
Dear Mrs. Raymundo,
Good day!


research endeavor.
Respectfully yours,
GENESIS FREO
Lead Researcher
Noted by:
MR. ARGEL M. PASCUA

Research Adviser
33
MRS. JOVY RAYMUNDO

Validator
34

April 6, 2023
MRS. JULIET PEÑAMANTE
Dear Mrs. Peñamante,
Good day!


research endeavor.
Respectfully yours,
GENESIS FREO
Lead Researcher
Noted by:
MR. ARGEL M. PASCUA

Research Adviser
35
MRS. JULIET PEÑAMANTE

Validator
36

April 6, 2023
MRS. IRENE ORIGINES DOCTOR
Dear Mrs. Doctor,
Good day!


research endeavor.
Respectfully yours,
GENESIS FREO
Lead Researcher
Noted by:
MR. ARGEL M. PASCUA

Research Adviser
37
MRS. IRENE ORIGINES DOCTOR

Validator
38
INFORMED CONSENT FORM
Greetings!
You are being asked to participate in a research project titled “Acceptability of

Sweet Potato Piaya to Grade 12 Commonwealth High School”. This research is being
conducted under the supervision of Argel Pascua. The researchers will make every effort
to safeguard the confidentiality of the information that you provide.
Noted by:
ARGEL PASCUA
Research Teacher
39
CURRICULUM VITAE
40
41
42
43
44
45

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1

COMMONWEALTH HIGH SCHOOL

ACCEPTABILITY OF SWEET POTATO PIAYA TO GRADE 12

In Partial Fulfillment of the Subject Requirements to the

Inquiries, Investigation, and Immersion

Grade 12 FBS – Gilmore

This work entitled “Acceptability of Sweet Potato Piaya to Grade 12 Students

Mr. Argel M. Pascua

Mr./Mrs. Osorio Mr./Mrs. Maninang

Member of the panel Member of the panel

Chairman of the panel

possible without you all.

We want to determine if the sweet potato is an applicable filling for traditional

The study involved 296 students in Grade 12 Commonwealth High School,

Title Page ___________________________________________________________ 1

Chapter I - The Problem and it’s Background

Chapter II - Review of Related Literature and Studies

Chapter III - Research Methodology

-Research Design _____________________________________________ 15

-Demographic Profile of the Respondents in terms of Gender__________ 19

Chapter V - Summary, Findings, Conclusion, and Recommendation

Table 1.1: Slovin’s Formula

Table 1.2: Likert Scale

Table 2: Profile of Respondents in terms of Sex

Figure 3: Profile of Respondents in terms of Age

Table 4: Acceptability of Sweet Potato Piaya in Terms of Appearance

Table 5: Acceptability of Sweet Potato Piaya in Terms of Taste

Table 6: Acceptability of Sweet Potato Piaya in Terms of Texture

Table 7: Summary Assessment

Table 8: Accepted Price for Sweet Potato Piaya

THE PROBLEM AND ITS BACKGROUND

A Piaya is unleavened muscovado-filled Filipino flatbread that is particularly

STATEMENT OF THE PROBLEM

In particular, it aims to respond to the following questions:

1. What is the demographic profile of the respondents in terms of:

SCOPE AND DELIMITATION

Furthermore, the variables that will be used to assess Commonwealth High

INPUT PROCESS OUTPUT

 STUDENT’S PROFILE  Starting the creation of  STUDENTS’ PROFILE

The input is made up of information about the respondents' profiles as well as

Examine - inspect (someone or something) in detail to determine their nature or

Production – the action of making or manufacturing from components or raw materials,

Analysis – a thorough investigation of anything complex in order to comprehend it or

Measure – ascertain the size, amount, or degree of something by using an instrument or

Profile – an outlet of something, especially a person's age, sex, and race.

Acceptability – the quality of being accepted.

Method – a procedure or process for attaining an object.

Respondents – A respondent is a person who answers a question, letter, email message,

REVIEW OF RELATED LITARATURE AND STUDIES

REVIEW OF RELATED LITERATURE

Product Development of Malunggay (Moringa Oleifera) and Sweet Potato

Overall, the researcher was able to assemble a sufficient amount of linked

According to Halpin (2010), the descriptive approach supplied and gave

The research was conducted at Commonwealth High School, located at Ecol

SAMPLE AND SAMPLING PROCEDURE

Strand No. of Students Computed Value Sample Per Section

DATA GATHERING METHOD

The following steps are done by the researchers:

DATA PROCESSING METHOD

STATISTICAL TREATMENT OF DATA

The researchers applied the next statistical procedure in order to effectively

1. Simple Percentage- The formula to get the respondents’ demographic profile

Weighted Mean Interpretation Guideline