ACCEPTABILITY OF SWEET AND SOUR SABA BANANA (Musa acuminata x

balbisiana) PEEL BALLS

______________________

A Research Paper
Presented to the
Faculty of Senior High School Department
SAN AGUSTIN NATIONAL HIGH SCHOOL
Sagbayan, Bohol

______________________

In Partial Fulfilment of the

Requirements for the Strand
HOME ECONOMICS

______________________

BENEDIC C. SOCORIN
JOSEPHUS P. BETAIZAR
JOHN MARKJ. ENAD
AIVANLO A. MACABUDBUD
AARON L. SALPUCIAL
CARLO A. TORRENUEVA

January 2024
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APPROVAL SHEET

This Research Paper entitled " ACCEPTABILITY OF SWEET AND SOUR

SABA BANANA (Musa acuminata x balbisiana) PEEL BALLS ", prepared and
submitted by Benedic C. Socorin, Josephus P. Betaizar, John Mark J. Enad,
Aivanlo P. Macabudbud, Aaron R. Salpucial and Carlo P. Torrenueva in
partial fulfillment of the requirements for the strand of TVL- Home Economics
has been examined and recommended for approval and acceptance.

ALMA B. GUJILDE, LPT

Faculty, Senior HS Department
San Agustin National High School
Adviser

THESIS COMMITTEE

PEREGRITA J. DATAHAN, PhD

Faculty, Senior HS Department
San Agustin National High School
Chairman

FERNANDO B. ENAD, PhD LENN DON A. BERNASOL, LPT

Faculty, Senior HS Department Faculty, Senior HS Department
San Agustin National High School San Agustin National High School
Member Member

JOSELITO Y. BULABOS, MA
Faculty, Senior HS Department
San Agustin National High School
Member
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PANEL OF EXAMINERS

Approved by the Committee on Oral Examination on ________, 2024 with a grade

of ______.

PEREGRITA J. DATAHAN, PhD

Faculty, Senior HS Department
San Agustin National High School
Chairman

FERNANDO B. ENAD, PhD LENN DON A. BERNASOL, LPT

Faculty, Senior HS Department Faculty, Senior HS Department
San Agustin National High School San Agustin National High School
Member Member

JOSELITO Y. BULABOS, MA RADINO A. BITANG, LPT

Faculty, Senior HS Department Faculty, Senior HS Department
San Agustin National High School San Agustin National High School
Member External Member

Accepted and approved in partial fulfillment of the requirements for the strand of
TVL- Home Economics.

NILO C. LANOY EdD

School Principal
San Agustin National High School
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ACKNOWLEDGMENT

First of all, the researchers would like to thank the Almighty God for his

enduring grace, guidance, protection, love and patience that he has bestowed

upon us during this research project. Without his guidance, the researchers

recognize that this study would not have been possible.

The researchers would also like to express their sincerest gratitude to the

following individuals and institutions who have been instrumental in the success of

the study:

Ms. Alma B. Gujilde, for sharing her valuable time in this research, and for

her patience, guidance, and immense knowledge. Her guidance helped them

throughout their research work;

Dr. Peregrita J. Datahan, Dr. Fernando B. Enad, Mr. Lenn Don A.

Bernasol, and the esteemed panel of examiners for their constructive criticism,

feedback, and encouragement, which have helped to shape and refine this

research work;

The San Agustin National High School, for their willingness to allow and

facilitate the study, has been crucial in successfully completing this research work;

The research respondents, for their generosity in giving their time and

information which is crucial in successfully completing this research work;

They would also like to thank their classmates for the encouragement and

motivation during the completion of the study;

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Their mother and father, and their siblings for their love, support, and

encouragement;

And to all those who, in all ways, have helped them towards their success;

The researchers acknowledge that without the help of the following

individuals and institutions; this study could have not been possible. Their

guidance, support, and contributions have been invaluable, and the researchers

expresses their sincerest gratitude for their assistance.

The Researchers
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DEDICATION

We dedicate this research to everyone who has motivated and helped us along

the way in our academic career. To our dear parents and friends who are always

there when we need them. Above all, to Almighty God

who always give us strength, knowledge, and

Wisdom in everything we do.

We thank Him for making

all of these

happen

and ending

it with a good outcome. We love you, Lord God.

Benedic C. Socorin
Josephus Betaizar
John Mark Enad
Aivanlo Macabudbud
Aaron Salpucial
Carlo Torrenueva
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Page
TABLE OF CONTENTS

TITLE PAGE . . . . . . . . . . . . . . . . . . . . . . . . i

APPROVAL SHEET . . . . . . . . . . . . . . . . . . . . . ii

PANEL OF EXAMINER . . . . . . . . . . . . . . . . . . . . iii

ACKNOWLEDGMENTS . . . . . . . . . . . . . . . . . . . iv

DEDICATION . . . . . . . . . . . . . . . . . . . . . . . . vi

TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . vii

LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . ix

LIST OF FIGURES . . . . . . . . . . . . . . . . . . . . . . x

ABSTRACT . . . . . . . . . . . . . . . . . . . . . . . . . xi

CHAPTER I Page
THE PROBLEM AND ITS SCOPE . . . . . . . . . . . . . . . . 1
INTRODUCTION . . . . . . . . . . . . . . . . . . . 1

Rationale . . . . . . . . . . . . . . . . . . . . 1

Theoretical Background . . . . . . . . . . . . . . 3

THE PROBLEM . . . . . . . . . . . . . . . . . . . . 10

Statement of the Problem . . . . . . . . . . . . . . 10

Hypothesis . . . . . . . . . . . . . . . . . . . 11

Significance of the Study . . . . . . . . . . . . . . 11

Scope and Limitations . . . . . . . . . . . . . . . 12

RESEARCH METHODOLOGY . . . . . . . . . . . . . . 13

Research Design . . . . . . . . . . . . . . . . . 13
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Research Environment . . . . . . . . . . . . . . 13

Research Respondents . . . . . . . . . . . . . . 14

Research Instruments . . . . . . . . . . . . . . . 14

Research Procedure . . . . . . . . . . . . . . . . . . 15

Statistical Treatment . . . . . . . . . . . . . . . . . . . . . . 16

DEFINITION OF TERMS . . . . . . . . . . . . . . . . 18

CHAPTER II

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA . . . 22

CHAPTER III

SUMMARY, FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS .

Summary . . . . . . . . . . . . . . . . . . . . . 24

Findings . . . . . . . . . . . . . . . . . . . . . 25

Conclusions . . . . . . . . . . . . . . . . . . . . 28

Recommendations . . . . . . . . . . . . . . . . . . 28

REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . 29

APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

APPENDIX A. Letter of Approval . . . . . . . . . . . . . . . . 32

APPENDIX B. (A) Letter of Consent . . . . . . . .. . . . . . 33

APPENDIX B. (B) Letter of Consent . . . . . . . . . . . . . 34

APPENDIX C. Research Instrument . . . . . . . . . . .. . . 35

APPENDIX D. Ingredients, Materials,

and Cost of Sweet and Sour Saba Banana Peel Balls . . . . . . . . 37

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APPENDIX E. Trials . . . . . . . . . . . . . . . . . . . . 37

APPENDIX F. Procedures . . . . . . . . . . . . . . . . . . 41

APPENDIX G. Declaration of Anti-Plagiarism . . . . . . . . . . . 44

APPENDIX H. Declaration of Absence of Interest . . . . . . . . . 45

APPENDIX I. Certificate of Anti-Plagiarism . . . . . . . . . . . . . . 46

APPENDIX J. Sample Computation . . . . . . . . . . . . 51

CURRICULUM VITAE. . . . . . . . . . . . . . . . . . . . . 62
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LIST OF TABLES

Tables Page

1 Recipe of the Final Product . . . . . . . . . . . . . . . . 20

2 Overall Ratings on the level of

Acceptability of Sweet and Sour
Saba Banana Peel Balls . . . . . . . . . . . . . . . . 21

3 Significant Difference on the Level

of Acceptability of Sweet and Sour
Saba Banana Peel Balls . . . . . . . . . . . . . . . . . 22
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LIST OF FIGURES

Figure Page

1 Schematic Diagram of the Study . . . . . . . . . . . . . . 6

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ABSTRACT

The importance of nutritious and organic food has gained significant attention in
the field of nutrition and health. The primary goal of the study is to determine the
level of acceptability of sweet and sour Saba banana (Musa acuminata x
balbisiana) peel balls of Senior High School learners of San Agustin National High
School, Sagbayan, Bohol for School Year 2023-2024. Quasi- experimental
research design was utilized by the respondents. The stratified random sampling
technique was used to identify the respondents of the study. There were 193
respondents for the senior high learners. Analysis involved weighted mean,
ANOVA, and Z-test. Results indicated the product’s overall acceptability in taste,
texture, aroma, appearance, temperature and mouthfeel. Consequently, the
preferences of individual must be considered when formulating the final product
therefore reducing the salt, paired it with rice must be considered to meet different
individuals preferences. The study reveals that learners have different
preferences, guiding product improvement to match learners preference taste in
Sweet and Sour Saba Banana Peel Balls especially for grade 11 th and grade 12th
learners. Notably, no significant differences were found based on strand or
gender, but distinction emerged when respondents were categorized by level,
reflecting varied and errors, the researchers concluded that the third trial was the
best among the first and second trials, and it was used for testing and data
gathering

Keywords: Saba Banana (Musa acuminata x balbisiana), Sweet and Sour

Balls, taste , texture, aroma, appearance, temperature and mouth feel.
 CHAPTER I

THE PROBLEM AND ITS SCOPE

INTRODUCTION

Rationale

Several unhealthy foods are produced nowadays, but most people still

choose to eat them because they are convenient, despite the possibility that

doing so could compromise their health. This could lead to fatal conditions like

heart disease, cancer, high blood pressure, obesity, and diabetes. To prevent

people from becoming more vulnerable to these cases, food that may be

consumed often while yet providing adequate nutrition for everyone, regardless

of health conditions, is necessary (Revilla et al., 2023).

The banana peel is the outer shell, or peel, of a banana is its fruit. It is a

byproduct of processing bananas and domestic use. It serves as food for

animals. Concerns exist, nevertheless, over how the tannin in the husks will

affect the animals who eat them. In addition, banana peels are utilized as a

component in food preparation, water filtration, the synthesis of numerous

biochemical products, and the generation of inorganic waste. Peelings from

bananas are occasionally fed to fish, zebras, fowl, goats, monkeys, rabbits, and

many other animals (Hikal et al., 2022).

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Bananas are a soft, sweet fruit that is widely consumed worldwide.

However, their thick, fibrous peels are not as widely consumed as they formerly

were, at least not in western nations. But in contrast to popular belief, eating

banana peels is not only safe but also has a number of health advantages.

Eating banana peels has nutritional advantages, but it also has environmental

advantages. In America, bananas are the most popular fresh fruit to consume.

You can reduce the quantity of food that ends up in landfills by eating the peels

Zelman (2023).

In addition Zelman (2023).Banana peels high in fiber can help balance the

digestive system and relieve diarrhea and constipation. Vitamin A can help

maintain strong and healthy eyes, making this an especially significant

advantage of banana peels for those with Crohn's disease or irritable bowel

syndrome. There's no shortage of this vitamin in bananas or banana peels.

Balls is ground meat that has been formed into a ball, occasionally with

additional ingredients such flavor, butter, eggs, bread crumbs, and minced onion.

Balls can be baked, steamed, fried, or braised in sauce. There are numerous

varieties of balls made with various cuts of meat and seasonings.

The researchers would like to fill the gap in the utilization of Saba Banana

Peel Balls since none of the researchers tried to turn it into an essential food

product that could be served in daily meals. Saba Banana Peel Balls is not yet

discovered at San Agustin National High School and in the market. This

alternative will allow people to have healthy foods appropriate for any individual,

regardless of their condition

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Moreover, the researchers chose this study entitled "Sweet and Banana

Musa Peel Balls" to explore the formulation of the final product and determine its

level of acceptability of Sweet and Sour Banana Musa Peel Balls in terms of

taste, texture, aroma, appearance, temperature and mouthfeel. The result of the

study would be beneficial to without health condition and with health condition

consumers, farmers, entrepreneurs, and the economy.

Theoretical Background

Nutrition is an important part of overall health and development to lead a

healthy lifestyle. Food that meets all of the daily nutritional needs that a person's

body requires at every stage of life is considered healthy. Proteins, carbs, lipids,

some vitamins, minerals, and water are all found in healthy foods and beverages.

It's critical to instill good eating habits in children at a young age, particularly when

it comes to creating nutritious snacks (NIH Medline Plus)

The Ecological Solid Waste Act of 2000, Republic Act No. 9003. Is a law that

establishes the institutional framework and incentives required for ecological waste

management, prohibits specific acts, and imposes fines. Approving funds

accordingly, as well as for other purposes (Philippine Law Republic Act No. 9003).

Recycling and considering ways to conserve waste energy are crucial for

preventing pollution in the area and protecting the environment while also helping

to save money.

The Food Safety Act of 2013 (FSA 2013) also requires the BPI-PPSSD to

take on duties pertaining to food safety precautions in the plant food supply
 4

chain, with a focus on post-harvest phases involving minimum plant food

modification. The laws and initiatives guaranteeing the safety of primary and port-

harvest foods, whether grown locally or imported, are ensured by these

postharvest management operations. Through chemical and microbiological

studies, the presence of pollutants in plant foods is monitored.

A year-round staple in the market, bananas are a locally grown fruit in the

Philippines that add diversity to food products. Due to its extreme abundance, the

Philippines came in second place in the world export rankings for this agricultural

product in 2019, behind Ecuador. The "Saba" (Musa acuminata x Musa

balbisiana) cultivar, whose stem can reach a height of four meters, is one of its

most well-liked variations. Its bunches can have eight to sixteen hands with

twelve to twenty fingers each at the same time. The fruits are small, stubby, and

extremely angular. When they are ripe, their thick green peels become yellow.

The pulp has a fine texture, a creamy white color, well-developed cores, and

sporadically seeds. Typically, fresh "Saba" cultivar is consumed Acevedo (2021).

According to Yadav et. Al (2016) stated that the banana peel can be really

be a great alternative for meat. Banana peel extract can be safely used as a

natural source of antioxidant for value addition because it is designated s non-

toxic to normsl humans cells .

According to food Reviews therapeutic, and International (2022),banana

peel it is rich in carbohydrates, provides energy, and is considered to be one of

the best sources of potassium, minerals, and vitamins A, B6, C, and D. Because

it is quickly absorbed and helps the body retain calcium, nitrogen, and
 5

phosphorus—all of which are necessary for the development of strong, healthy

tissues—it also aids in weight loss.

This article serves as the foundation for students to produce something

innovative using technology. This way, natural resources can be used and assist

in the country's growth. This would also assist students in cultivating their abilities

and skills by utilizing natural resources.

According to Maslow's hierarchy of needs theory (Maslow, 1943 as cited

in McLeod, 2022), people are motivated to achieve certain needs. When one's

need is fulfilled, a person seeks to fulfill the next one, and so on. This theory

encouraged individuals to sustain their needs through experiments to develop a

new recipe that would satisfy their health needs. Regarding this theory, the

researchers are motivated to fulfill the needs of society to have food without

risking their health or even having a medical condition.

Theories Legal Basis

 Food Theory of  Republic Act No.
Yadav et. Al (2016) 10611 ( Food
 Food Reviews Safety Act of 2013)
Therapeutic ,and  The Republic act
International (2022) no.9003(Ecological
 6

Product Development of the Sweet and Sour

Banana Musa Peel Balls

Acceptability of the Sweet and Sour Banana

Musa peel Balls
 Taste
 Texture
 Aroma
 Appearance
 Temperature
 Mouthfeel

Difference in the Level of Acceptability of The

Sweet and Sour Banana Musa Peel Balls in
terms of:
 strand
 level
 gender

Recommendations

Figure 1. Schematic Diagram of the Study

According to food Reviews therapeutic, and International (2022),banana

peel it is rich in carbohydrates, provides energy, and is considered to be one of

the best sources of potassium, vitamins such as A, B6, C and D and minerals. It

is also helps in losing weight as is it easily digested, and aids in the body’s
 7

retention of calcium, nitrogen, and phosphorus, all of which work to build healthy

and regenerated tissues.

Aboulenein (2016) and Hikal (2022) demonstrated that banana peels can

be effectively utilized in the food, pharmaceutical, and other industries. By using

banana peels in their creation, we can also create processed foods like balls

that are very beneficial to consumers' health and the environment.

Taste refers to the hedonic pleasure given by meals or beverages that are

pleasing to the taste in relation to the homeostatic fulfillment of nutrient, water,

or energy needs. Unlike its flavor or taste, the taste of food or liquid fluctuates

depending on the individual: it is lower after consumption and higher while

starving. However, food taste can be acquired. Moreover, Professor ( Gieliem

et al. 2019) conducted a study about the impact of food preferences on the

consumption of foods high and low in nutrients and stated they should create

tastier nutrientrich food, to make long-term food choices to those consumers

that give more importance to taste than the nutritional value, as the result of

their study concluded that people eat more unhealthy foods because of its good

taste. Therefore, taste must be evaluated to determine the taste potential of

Banana Musa Peel Balls to accommodate those taste-conscious consumers.

Texture describes a food's physical characteristics that can be sensed with

the fingertips, tongue, palate, or teeth. When food is chewed, it is evaluated in

terms of texture from a sensory perspective. Food is driven by the jaws, teeth,

and tongue; its perceived hardness, brittleness, thickness, and speed are
 8

determined by how easily it breaks or flows in the mouth. Texture is also

considered to have a major impact on a food or beverage's content.. Because

of this, the sensory experience is more fulfilling, making it an important tool for

marketing and developing new products (Williams, 2021). As a result, the

researchers must give more attention to how the texture of their product

appeals to consumers. The participants should assess the product to establish

its acceptability and identify any modifications since this would help make it

more acceptable.

Aroma is one of the factors used to determine how the individuals felt

about it since smelling the food would increase the respondents’ appetite.

Aroma is a substance that dissolves in air and is typically sensed by scent at

low quantities. Furthermore, there are two (2) methods of fragrance detection:

ortho-nasal detection, in which a person can notice the aroma of food before

eating it, and retro-nasal detection, in which a person detects the aroma of food

after putting it in their mouth and swallowing it. This increases one's appetite

and gives the consumer happiness, leading to the demand for consuming the

said product (Yin et al., 2017).

Appearance is the most crucial element of food preparation. It includes the

food's tangible qualities that appeal to the appetite for sight. Hutching (2012)

claims that color is a visual quality that relates to a material's color through the

sense of sight. The customs and sights unique to the area are what give it its
 9

interest or flavor. This aspect impacts the overall perception, comprising all the

visual impressions of the product.

Temperature is a measure of an object's heat or cold, specifically the

average kinetic energy of the particles within the object—a form of energy related

to motion. However, there are differences in the product's heat and cold

temperatures (Harvey et al., 2023).

The word "mouthfeel" refers mainly to the rheological characteristics of

food in the initial stages of consumption. Based on pressure and contact in the

mouth, tactile perceptions provide information about size, shape, and initial

texture impressions: juicy, creamy, fatty, oily, fluid, viscous, sticky, or dry,

powdery, sandy, or grainy. Kinaesthetic perceptions, such as crunchy, brittle, firm

or soft, resilient or chewy, are then experienced during biting, chewing, and

swallowing. The mouthfeel is inseparable from properties based on perceptions

of temperature, such as cold, hot, or cooling, and any chemical irritations, such

as spicy hot, tingling, or burning, as well as odor and scent perceptions

Tiefenbacher (2019).

The main ingredient that was used in this study was the Banana Peel.

Usually, Balls is known for dish that is made out of different meats but in our

study, were going to make balls that is made out of banana peel.

THE PROBLEM

Statement of the Problem

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This study aimed to determined the level of acceptability of Sweet and Sour

Banana Peel Balls of Senior High School learners and teachers of San Agustin

National High School, for the School Year 2023-2024

Specifically, the study sought to answer the following questions:

1. What is the recipe of the final product?

2. What is the learners level of acceptability of Sweet and Sour Banana Musa

Peel Balls in terms of:

2.1 taste;

2.2 texture;

2.3 aroma;

2.4 appearance;

2.5 temperature; and

2.6 mouthfeel?

3. Is there significant difference in the level of acceptability of Sweet and Sour

Banana Musa Peel Balls when respondents are grouped into:

3.1 strand;

3.2 level;and

3.3 gender?

4. What recommendations can be derived from the findings of the study to

improve the product?

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Hypothesis

This study hypothesized that there is no significant difference in the level of

acceptability of Sweet and Sour Saba Banana (Musa acuminata x balbisiana)

Peel Balls in terms of strand, level, and gender.

Significance of the Study

The researchers believed that the study would be beneficial to the following:

Cookery Learners. This study would help them to present new recipe of

banana peel as balls product. This would inform them the health benefits of balls. It

would also serve as a source of information for their projects or researchers.

School Canteen. This would give an opportunity to canteen vendors to

display new nutritious food in the canteen.

Banana cue Vendors. This study would motivate them to not throw banana

peel to generate new recipe.

Future Researchers. This study would serve as their guide in making

studies related to this study.

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Scope and Limitations

The objective of this study was to formulate a new product, which is

Banana Musa Peel as flavored of Balls. This further determines the level of

acceptability of Banana Musa as flavored Balls in terms of taste, texture, aroma,

appearance, temperature and mouthfeel. The researchers utilized a mixed

qualitative and quantitative research design to achieve the study's objectives.

The researchers underwent a series of trials and errors to determine the final

product. This study involves 193 participants: 193 learners coming from San

Agustin National High School, San Agustin, Sagbayan, Bohol, for the school year

2023-2024, and was selected using the stratified random sampling technique.

To determine the level of acceptability of Sweet and Sour Banana Musa

Peel Balls , the researchers adopted and modified the 9-Point Hedonic scale type

of questionnaire since the study's main purpose is to evaluate the product. The

9Point Hedonic rating has a scale of 9 (like extremely), 8 (like very much), 7 (like

moderately), 6 (like slightly), 5 (neither like nor dislike), 4 (dislike slightly), 3

(dislike moderately), 2 (dislike very much), and 1 (dislike extremely). It was

validated first before being distributed to the participants. It was reviewed and

improved by six validators.

Moreover, a simple weighted mean was utilized to analyze the gathered

data. A ANOVA and Z- test was also used to determine the difference in

responses when respondents were grouped by level, strand and gender.

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RESEARCH METHODOLOGY

Research Design

This study made use of the quasi-experimental research design. Quasi-

experimental studies encompass a broad range of nonrandomized intervention

studies. Questionnaire were given to the respondents and observe and taste by

respondents to determine the level of acceptability of Sweet and Sour Banana

Musa Peel Balls in San Agustin National High School

Research Environment

This study was conducted in San Agustin National High School, San Agustin,

Sagbayan, Bohol. The place is located near the tourist spot of Sagbayan which is

Sagbayan Peak. The school is the biggest national high school in the

municipality of Sagbayan and it is about 2.8 km from the town proper and can be

reached by vehicle and walking.

Research Participants

The study participants were the Senior High School learners at San

Agustin National High School. Based on the school year 2023-2024 record, 193

learners are in the school. The participants were selected using the stratified
 14

random sampling technique is typically used by researchers to trying to evaluate

data from different subgroups or strata.

Research Instrument

The researchers adopted the 9-Point Hedonic Scale questionnaire of

Capstone (2012) from the study entitled Sensory Evaluation as a Tool in

Determining Acceptability of Innovative Products developed by undergraduate

students in Food Science and Technology at the University of Trinidad and

Tobago, located in San Fernando, South America, in which the questionnaire was

used to determine the respondents' opinion about the taste, texture, aroma,

appearance, temperature and mouthfeel of the product.

Through questionnaires, the participants indicated their sensory

preference from 9 (like extremely) to 1 (dislike extremely) for Sweet and Sour

Banana Musa Peel Balls. Furthermore, the researchers used the tools and

equipment appropriate for making balls and the procedures they devised through

a series of experiments.

Research Procedure

In gathering the data, the researchers conducted the following systematic

procedures:
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Phase I. Pre-Experimental Phase. The researchers asked permission to

conduct the study from the school principal of San Agustin National High School,

the researcher environment, by submitting a formal letter stating the purpose of the

study. Once permission was granted, the researchers informed consent to the

participants regarding to the survey that will be conducted. The respondents of the

study are the Grade 11 and Grade 12 learners who were selected using a stratified

random sampling.

Phase II- Experimental Phase. The preparation of Sweet and Sour Banana

Musa Peel Balls was followed by the ingredients, tools, equipment, and procedure

to finalize the recipes formulation. The researchers also conducted trial and error to

meet the expected appearance, aroma, texture, taste, and mouthfeel of the

product.

Phase III- Data Collection and Analysis. Before the gathering of data,

the researchers asked the respondents’ permission to participate in the study,

and the data gathering commenced. The researchers adopted the 9-point

Hedonic Scale questionnaire from Lawless and Heyman (2013), and the study

was submitted to the research adviser for validation. The researchers formulated

the description of the 9-point Hedonic Scale and submitted it to the thesis adviser

for critique and approval.

The researchers ensured that the participants answered all the questions by

giving them enough time. To ensure the data’s accuracy and reliability, the

respondents were asked to answer the questions after tasting. After answering, the

researchers personally collected the questionnaires from the respondents.

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Statistical Treatment

To come up with the profile of the acceptability of banana Musa peel balls,

the weighted mean ratings of the responses were obtained weighted mean values

were interpreted as follows:

Wm=Ʃfw
N
where:
Wm = weighted mean
Ʃ = Summation
F = frequency of event management students who will respond on
the given scale
w = weight of the category specified in the scale
N = Number of Respondents

Numerical Range Description Meaning

8.11-9.00 Like Extremely The product is typically favored
to the extent degree.
7.22-8.10 Like very much The product is favored to a
greater degree.
6.33-7.21 Like moderately The product is typically favored
to the average degree.
5.54-6.32 Like slightly The product is quietly
favored less than the average
degree.
4.56-5.53 Neither like nor dislike The product is neutrally
favored.
3.67-4.55 Dislike slightly The product is quietly disfavored
less than the average degree.
2.78-3.66 Dislike moderately The product is quietly disfavored
to the average degree.
1.89-2.77 Dislike very much The product is typically
disfavored to a greater degree.
1.00-1.88 Dislike extremely The product is typically
disfavored to the extent degree.
 17

To identify if there is a significant difference in the acceptability level of

Sweet and Sour Saba Banana Pebetween level and gender, the z-test was

utilized.

Formula:

( x − μ0)
Z=
s

Where:

Z = z-test

x = sample average

μ0 = mean

s = standard deviation

To identify if there is a significant difference in the acceptability level of

sweet and sour banana peel balls between strands, the ANOVA was utilized.

Formula:

MST
F=
MSE

Where:

F = coefficient of ANOVA

MST = mean sum of square due to treatment

MSE = mean sum of square due to error

DEFINITION OF TERMS

The following terms are needed to give wider understanding of the study:
 18

Sweet and Sour Banana Musa Peel Balls

This term refers to be use as a main ingredient instead of meat of balls

product.

Taste

This term refers to flavor perceived in the mouth and throat on contact with a

substance.

Texture

This term refers to particular look of acceptability of Sweet and Sour

Banana Musa Peel Balls

Aroma

This term refers to particular smell of acceptability of Sweet and Sour

Banana Peel Balls .

Appearance

This term refers to the presentation of acceptability of Sweet and Sour

Banana Peel Balls and look to the learners of San Agustin National High School.

Temperature

This term refers to the degree or intensity of heat present of the Sweet and

Sour Banana Musa Peel Balls.

Mouthfeel
 19

This term refers to the sensory attributes under four eating

quality :aroma, mouthfeel, flavour and after taste of the product.

CHAPTER II
 20

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents, analyzes, and interprets the data gathered during the

experimentations and investigations done in the research. It shows the statistical

data needed to answer the followed raised in the statement of the problem.

Table 1. Recipe of the Final Product

Ingredients Measurements Tool and equipment

Saba Banana Peel 2 kilo Mixing Bowl

All-Purpose Flour 1 cup Weighted scale

Salt ¾ Tablespoon Wooden Ladle

Egg 2 pcs Measuring Cup

Oil 4 cups Chopping Board

Magic Sarap 1 sachet small Knife

Carrot 2 pcs medium size Rubber Scraper

Potatoes 1 pcs Pan

Onions 1 bulb Round pan

Garlic 1 bulb Pots

Mayonnaise 350 grams Grater

Ketchup 250 grams Shredder

Table 1 presents the formulation of the final product including the

ingredients, tools and equipment, and procedures

Procedures:
 21

1.Prepare the materials and ingredients in making sweet and sour banana Musa

peel balls.

2.Wash the banana Musa peel and soak it with sal to remove the particular smell of

the peel

3. Boil the sweet and sour banana Musa peel balls until it becomes soft.

4. Chop the cooked banana Musa peel until it ground.

5. Dried the cooked banana Musa peel using cloth and also the carrot and

potatoes and put it into the mixing bowl.

6.Prepare the all ingredients needed.

7. Mix the all ingredients using the rubber scrapper and wooden ladle.

8.Let it marinate to better taste of the product.

9. Round it to form a small circle

10. Fry for 10-15 minutes or until it became brown.

Table 2. Overall Ratings on the Level of Acceptability of Sweet and

Sour Banana Musa Peel Balls
 22

Indicators Weighted Mean Description Interpretation

Taste 7.62 Like very much Acceptable to the
greater degree
Texture 7.43 Like very much Acceptable to the
greater degree
Aroma 7.30 Like very much Acceptable to the
greater degree
Appearance 7.21 Like very much Acceptable to the
extent degree
Temperature 7.11 Like moderately Acceptable to the
greater degree
Mouthfeel 7.44 Like very much
Composite Like very much Acceptable to the
7.35
Mean extent degree

Table 2 presents the overall rating of the learners’ responses to the level

of acceptability of sweet and sour banana Musa peel balls in terms of taste ,

texture, aroma, appearance, temperature and mouth feel. As shown in the table,

the item no. 1 which is “Taste” got the highest mean of 7.65 and interpreted as

“Like very much.” This only means that the respondents accepted the product’s

taste to the extent degree. On the contrary, the item no. 5 which is “temperature”

got the lowest mean of 7.11 and interpreted as “like very much”. It means that the

participants were satisfied of the temperature. This shows that the researchers

should make their product more presentable for the satisfaction of the

respondents. Overall, this has a rating of 7.35 which is interpreted as “liked very

much”.

Table 3. Significant Difference on the Level of Acceptability of Sweet and

Sour Banana Musa Peel Balls
 23

Significance
Group Tested p-value Decision
level

Strand 0.1529 0.05 Accept Ho

Level 0.0569 0.05 Accept Ho

Gender 0.310252 0.05 Accept Ho

Table 3 shows the results of analysis regarding the significant difference

on the level of acceptability of Sweet and Sour Banana Musa Peel Balls. The

analysis reveals that there is no significant differences in the level of acceptability

of Sweet and Sour Saba Banana (Musa acuminata x balbisiana) Peel Balls

when responses between the strand, level, and gender. This means that the

acceptability level of Sweet and Sour Banana Musa Peel Balls is similar across

different strands, levels, and genders.

CHAPTER III
 24

SUMMARY, FINDINGS, CONCLUSION, AND RECOMMENDATIONS

This chapter summarizes the findings gathered in the study, the

conclusion from the findings and the recommendations that was based on the

results.

Summary

The main purpose of the study was to determine the acceptability in Sweet

and Sour Saba Banana (Musa acuminata x balbisiana) Peel as main ingredients of

making balls in terms of taste, texture, aroma, appearance, temperature and mouth

feel. The researchers used the quasi-experimental design and the systematic

sampling with used of 9-point hedonic scale value. The value has corresponding

qualitative description: like extremely, like very much, like moderately, like slightly,

neither like or dislike, dislike slightly, dislike moderately, dislike very much, dislike

extremely.

This study was conducted at San Agustin National High school, Sagbayan,

Bohol campus. There were 193 students in Senior High School.

The data were gathered, tallied, computed using the weighted mean in

computing range. The weighted mean test was used to determine the responses of

the learners the study sweet and sour banana Musa Peel Balls. The z-test was

used to determine the significant differences between the acceptability of learners.

 25

Specifically, this study aimed to determine the acceptability of sweet and

sour banana Musa peel ball a study more aimed to formulate program and

recommendation based on the study.

main ingredient of doughnuts in San Agustin National High School, School Year

2023-2024.

Findings

After the data were analyzed and interpreted accordingly, the researchers

came up with the following findings.

1. What is the recipe of the final product?

Ingredients Measurements Tool and equipment

Saba Banana Peel 2 kilo Mixing Bowl

All-Purpose Flour 1 cup Weighted scale

Salt ¾ Tablespoon Wooden Ladle

Egg 2 pcs Measuring Cup

Oil 4 cups Chopping Board

Magic Sarap 1 sachet small Knife

Carrot 2 pcs medium size Rubber Scraper

Potatoes 1 pcs Pan

Onions 1 bulb Round pan

Garlic 1 bulb Pots

Mayonnaise 350 grams Grater

Ketchup 250 grams Shredder

 26

Procedures:

1.Prepare the materials and ingredients in making sweet and sour banana Musa

peel balls.

2.Wash the banana Musa peel and soak it with sal to remove the particular smell of

the peel

3. Boil the sweet and sour banana Musa peel balls until it becomes soft.

4. Chop the cooked banana Musa peel until it ground.

5. Dried the cooked banana Musa peel using cloth and also the carrot and

potatoes and put it into the mixing bowl.

6.Prepare the all ingredients needed.

7. Mix the all ingredients using the rubber scrapper and wooden ladle.

8.Let it marinate to better taste of the product.

9. Round it to form a small circle

10. Fry for 10-15 minutes or until it become brown.

2.What is the learners’ level of acceptability of sweet and sour banana Musa peel

balls in terms of:

2.1 taste

In the perception of the participants taste in terms of appearance in

sweet and sour banana Musa peel balls, the got the mean response of 7.62 which

interpreted as liked very much.

2.2 Texture
 27

In the perception of the participants in terms of texture in sweet and

sour banana musa peel balls, the texture got the mean response of 7.43 which is

interpreted as like very much.

2.3 Aroma

The result of the study revealed that the rating of aroma got the mean

response of 7.30 which is interpreted as like very much.

2.4 Appearance

In the perception of the participants in terms of texture in sweet and

sour banana Musa peel balls got mean response of 7.21 which is interpreted as

like extremely.

2.5 Temperature

The result of the study revealed that the rating of the temperature got the

mean response of 7.11 which is interpreted as liked very much.

2.6 Mouthfeel

The result of the study revealed that the rating of the mouthfeel got the

mean response of 7.44 which is interpreted as liked very much.

3. Difference in the Responses

The analysis reveals that there are no significant differences in the level

of acceptability of Sweet and Sour Banana Musa Peel Balls when responses

between the strand, level, and gender. This means that the acceptability level of
 28

Sweet and Sour Banana Musa Peel Balls is similar across different strands,

levels, and genders.

Conclusion

Based on the study's findings, Sweet and Sour Banana Musa Peel Balls

acceptable to a greater degree based on taste, texture, aroma, appearance,

temperature and mouthfeel. Moreover, the study also resulted that there is no

significant difference between the perception of strand, level and gender

participants in sweet and sour banana Musa peel balls.

Recommendations

Based from the results of the study, the researchers came up with the

following recommendations.

1. Enhancement of the aroma/temperature may be made through serve it hot.

2. Improvement of the appearance and texture maybe through cooked it into

golden brown.

3. Reducing the salt of the product.

4. Enhancement of the recipe through the addition of rice.

 29

REFERENCES

Aboulenein, A.M. et al.,(2016). Identification of phenolic compounds from banana

peel Retrived;https://www.semanticscholar.org/paper/Nutritional-Evaluation-
ofCookiesEnriched-with-(Lagenaria-Siceraria)-IngleThorat/
ada2b9ba8a05885693a9e1125353263a039f408d

Emaga et al. (2008) also mention linoleic acid, pectin,vital amino acids including
threonine, valine, and phynylalaniune, as well as micronutrients (K, p Ca,
and Mg). https://www.semanticscholar.org/paper/Nutritional-Evaluation-of-
Cookies-Enriched-with-(Lagenaria-Siceraria)-Ingle-

Harvey et.al (2023)Definition of temperarture

https://study.com/academy/lesson/what-is-temperature-definition-lesson-
quiz.html#:~:text=Temperature%20Defined,are%20not%20very
%20scientific%20terms.

Harris, A. D., McGregor, J. C., Perencevich, E. N., Furuno, J. P., Zhu, J., Peterson,
D. E., & Finkelstein, J. (2006). The use and interpretation of quasi-
experimental studies in medical informatics. Journal of the American
Medical Informatics Association : JAMIA, 13(1), 16–23.
https://doi.org/10.1197/jamia.M1749

Hikal, W. M., Said-Al Ahl, H. A. H., Bratovcic, A., Tkachenko, K. G., Sharifi-
Rad, J., Kačániová, M., Elhourri, M., & Atanassova, M. (2022). Banana
Peels: Waste Treasure for Human Being. Evidence-based complementary
and alternative medicine : eCAM, 2022, 7616452.
https://doi.org/10.1155/2022/7616452.

Hutching, J.B. (2012). Food Colour and Appearance. Retrieved from:

https://link.springer.com/book/10.1007/978-1-4615-2123-5
Johnson (2021) The 9- point Hedonic Scale Retrieved from:
ensorysociety.org/knowledge/sspwiki/Pages/The%209point%20Hedonic
%20Scale.aspx.

Maslow, 1943 as cited in McLeod, 2022 Retrieved from:

https://www.simplypsychology.org/maslow.html

Revilla, M.S., et al. (2023). Acceptability of Papaya (Carica Papaya) Flesh Paste
asPastaFlavor.Retrievedfrom:https://www.google.com/amp/s/www.slurrp.c
om/amp/article/hate-bottlegourd-give-these-delicious-recipes-a-
try1665856733885

Simons, C. T., Klein, A. H., & Carstens, E. (2019). Chemogenic Subqualities of

Mouthfeel. Chemica lsenses, 44(5), 281–288.
https://doi.org/10.1093/chemse/bjz016
 30

Vilgis, T. (2023). Texture, taste and aroma: Multi-scale materials and the
gastrophysics of food. Retrieved from:
https://www.researchgate.net/publication/257883495_Texture_taste_and_
aroma_Multi-scale_materials_and_the_gastrophysics_of_food

Williams L.A. (2021). Food Texture Plays Vital Role in Consumer Satisfaction.
Retrievedfrom:https://www.preparedfoods.com/articles/126277foodtexture-
plays-vital-role-in-consumer-satisfaction

Yadav et. Al (2016) ( National Cancer Standard Institute ) Retrieved from

https://doi.org/10.1016/j.foodqual.2020.104083

Yin, et al. (2017). Effects of odor and taste, independently or in combination, on

appetite sensation and subsequent food intake. Retrieved from:
https://pubmed.ncbi.nlm.nih.gov/28396048/

Yin, et al. (2017). Effects of aroma and taste, independently or in combination, on

appetite sensation and subsequent food intake. Retrieved from;
https://pubmed.ncbi.nlm.nih.gov/28396048/

Zelman (2023) Medically Reviewed Written Web MD Contributors Retrieved from:

https://www.webmd.com/diet/health-benefits-banana-peel
 31

APPENDICES

APPENDIX A. (Letter of Approval)

APPENDIX B. (Letter of consent)
APPENDIX C. ((Letter of consent)
APPENDIX D. (Research Instrument)
APPENDIX E. (Cost of the Product)
APPENDIX F.( Trials)
APPENDIX G. (Procedures)
APPENDIX H. (Declaration of Anti-Plagiarism)
APPENDIX I. ( Declaration of Absence of Interest)
APPENDIX J. ( Certificate of Anti- Plagiarism)
APPENDIX K. (Sample Computation)

Appendix A
Letter of Approval

Republic of the Philippines

 32

Department of Education
Region VII, Central Visayas
Schools Division of Bohol
District of Sagbayan
SAN AGUSTIN NATIONAL HIGH SCHOOL

January 5, 2024

NILO C. LANOY EdD

School Principal
San Agustin, National High School
San Agustin, Sagbayan, Bohol

Sir:

We the TVL-HE 12 Cookery students are conducting the study Sweet and Sour Banana Musa
Peel in partial fulfillment to the requirements of our research subject.

In this aspect, the researchers are humbling asking for your approval to conduct the study.
Guaranteed however, that we will not interrupt the respondents’ classes, prioritizing their utmost
convenience.

Your approval will go along the way to serve the purpose of this study.

Thank you and God bless!

Respectfully yours,

(SGD) BENEDIC C. SOCORIN

Group leader

Approved:

(SGD) NILO C. LANOY EdD

School Principal

Appendix B
Letter of Consent
 33

Republic of the Philippines

Department of Education
Region VII, Central Visayas
Schools Division of Bohol
District of Sagbayan
SAN AGUSTIN NATIONAL HIGH SCHOOL

LIZA L. ABEJARON
Cookery Lab Coordinator
San Agustin, National High School
San Agustin, Sagbayan, Bohol

Madam:

We the TVL-HE 12 Cookery students are conducting the study Sweet and Sour Banana Musa
Peel Balls in partial fulfillment to the requirements of our research subject.

In this aspect, the researchers are humbling asking for permission to used the laboratory for the
making of our product. Rest assured that we will keep the lab clean before and after using.

We are ardently hoping for your kindness.

Thank you and God bless!

Respectfully yours,

(SGD) BENEDIC C. SOCORIN

Group leader

Approved:

(SGD) NILO C. LANOY EdD

School Principal II

Appendix C
Letter of Consent

Republic of the Philippines

 34

Department of Education
Region VII, Central Visayas
Schools Division of Bohol
District of Sagbayan
SAN AGUSTIN NATIONAL HIGH SCHOOL

___________________
___________________
___________________

Dear Respondents:

Good Day!

We are conducting a study about ACCEPTABILITY OF SWEET AND SOUR BANANA MUSA
PEEL BALLS’’
”

In this connection, may we request for your kind participation and understanding by answering all
the questions included in the questionnaire honestly. Rest assured that any information is treated
with confidentiality after our product was being observed.

Thank you so much. Your kind indulgence would be a great help for the success of this study.

Respectfully yours,

(SGD) BENEDIC C. SOCORIN

(SGD) JOSEPHUS P. BETAIZAR
(SGD)JOHN MARK J. ENAD
(SGD) AIVANLO E. MACABODBOD
(SGD) AARON R. SALPOCIAL
(SGD) CARLO P. TORRENUEVA

Appendix D
Research Instrument

Sweet and Sour Saba Banana Peel Balls

Modified and retrieved the 9-Point Hedonic Scale questionnaire of Capstone,
(2012) from the study entitled Sensory Evaluation as a Tool in Determining
 35

Acceptability of Innovative Products developed by undergraduate students in

Food Science and Technology at the University of Trinidad and Tobago, located
at San Fernando of South America.

Name (optional): Student Teacher

Direction: The researchers are conducting a survey about Sweet and Sour
Saba Banana Peel Ballls . Kindly rate the product in terms of taste, texture
aroma, appearance, temperature and mouthfeel . Simply check the columns.

9-Point
Hedonic Description:
Scale:
9 Like Extremely
8 Like Very Much
7 Like Moderately
6 Like Slightly
5 Neither Like nor
Dislike
4 Dislike Slightly
3 Dislike Moderately
2 Dislike Very Much
1 Dislike Extremely
Meaning:
The product is typically favored to the
extent degree.
The product is favored to a greater
degree.
The product is typically favored to the
average degree.
The product is quietly favored less than
the average degree.
The product is neutrally favored.
The product is quietly disfavored to the
average degree.
The product is quietly disfavored less
than the average degree.
The product is typically disfavored to a
greater degree.
The product is typically disfavored to the
extent degree.

Acceptability of Bottle
Gourd Pasta in Terms of 9 8 7 6 5 4 3 2 1
 36

Taste
Texture

Aroma

Appearance

Temperature

Mouthfeel

What are your comments and/or suggestions to improve the product?

________________________________________________________________
________________________________________________________________
________________________________________________________________

Thank you for your cooperation!

APPENDIX E. Ingredients, Materials, and Cost of Sweet and Sour Banana

Musa Peel

Unit Quality Materials Unit Cost Total Cost

Kilo 2kl Banana 50.00 50.00

Musa Peel
Cup 1cup All- purpose 10.00 10.00
flour
Tablespoon 1 Salt 3.00 3.00
Pcs. 2 Egg 20.00 20.00
 37

Cup 4 Oil 50.00 50.00

Sachet 1 Magic Sarap 5.00 5.00
Bulb 1 onions 8.00 8.00
Bulb 1 Garlic 10.00 10.00
Pcs 2 Carrot 80.00 80.00

APPENDIX F. Trial

Trial 1

In the first experiment the researchers used Banana Musa peel, carrot and

chayote as the main ingredients in making “Banana Musa Peel Balls. And after

the experiment was done the researchers observed that the balls is forming

patties instead of round balls texture of the doughnut is tough and also the

researcher found out that the odor of the balls is bad smell because of the sticky

thing of banana Musa peel balls

Trial 2
 38

In the second experiment the researchers used as the main ingredients in

making “Banana Musa Peel Balls”. And after the experiment was done the

researchers found out that the balls was too tough.

Trial 3

In the third experiment used banana Musa peel as the main ingredients in

making “Sweet and Sour Banana Musa Peel Balls”. And after the experiment was

done the researchers found out that the doughnut was well-cooked and it has a

good taste.

A. Ingredients and materials Needed

Table 4. Ingredients and Measurements

Ingredients Measurements
 39

Banana Musa Peel 1 Kilo

All-Purpose Flour 1 cup

Salt 1 Tablespoon

Egg 2 pcs.
Oil 4 cups
Magic Sarap 1 sachet small
Carrot 2 pcs medium size
Potatoes 1 pcs
Onions 1bulb
Garlic 1 bulb
Mayonnaise 250 grams
Ketchup 50 grams

B. Tools and Equipment

Table 5. Tools and Equipment

Tool and equipment

Mixing Bowl

Weighted scale

Wooden Ladle

Measuring Cup

Chopping Board

Knife

Rubber Scraper

Pan

Round pan

Pots
 40

Grater

Shredder

APPENDIX G. Procedures

1. Prepare the materials and ingredients in Banana Musa Peel Balls

1. Cook the banana Musa peel until it becomes soft

 41

2. Prepare the all ingredients and set aside.

4. Chop the banana Musa peel balls until it become ground.

5.Make sure the carrot and potatoes are dried to ensure the balls is not watery.

6. Put all ingredients in a mixing bowl and mix it well.

 42

7. After mixing form it into balls .

8. Heat oil before frying.

9.Frying it to 10 to 15 minutes until it become brown.

43
 44

Appendix H. Declaration of Anti-plagiarism

Republic of the Philippines

Department of Education
Region VII, Central Visayas
Schools Division of Bohol
District of Sagbayan
SAN AGUSTIN NATIONAL HIGH SCHOOL
RESEARCH AND DEVELOPMENT CENTER
Senior High Department
San Agustin, Sagbayan Bohol
DECLARATION OF ANTI-PLAGIARISM
(DepEd Research Management Guidelines)
A. We, Benedic C. Socorin, Josephus P. Betaizar , John Mark J. Enad,
Aivanlo E. Macabudbud, Aaron R. Salpocial and Carlo P. Torrenueva,
understand that plagiarism is the act of taking and using another person’s
ideas and works and passing them on as one’s own. This includes
explicitly copying the whole work of another person and/or using some
parts of such work without proper acknowledgement and referencing
thereof.
B. We understand that violation from this declaration and commitment shall
be subject to consequences and shall be dealt with accordingly by the
Department of Education.
C. We, hereby attest to the originality of this report and has cited properly all
the references used. We further commit that all deliverables and the final
researches emanating from this study shall be original content. We shall
use appropriate citations in referencing other works from various sources.

Name Signature
Benedic C. Socorin
Josephus P. Betaizar
John Mark J. Enad
Aivanlo E. Macabudbud
Aaron R. Salpocial
Carlo P. Torrenueva
 45

Appendix I. Declaration of Absence of Interest

Republic of the Philippines

Department of Education
Region VII, Central Visayas
Schools Division of Bohol
District of Sagbayan
SAN AGUSTIN NATIONAL HIGH SCHOOL
RESEARCH AND DEVELOPMENT CENTER
Senior High Department
San Agustin, Sagbayan Bohol
DECLERATION OF ABSENCE OF INTEREST
(DepEd Research Management Guidelines)

We, Benedic C. Socorin, Josephus P. Betaizar, John Mark J. Enad, Aivanlo P.

Macabudbud, Aaron R. Salpucial and Carlo P. Torrenueva understand that
conflict of interest refers to situation in which financial or other personal
considerations may compromise out judgement in evaluating, conducting or
reporting research.

We hereby declare that we don’t have any personal conflict of interest that
may arise from the submission of this research report.

We, hereby attest to the originality of this report and has cited properly all
the references used. We further commit that all deliverables and the final
researches emanating from this study shall be original content. We shall use
appropriate citations in referencing other works from various sources.

Name Signature

Benedic C. Socorin
Josephus P. Betaizar
John Mark J. Enad
Aivanlo P. Macabudbud
, Aaron R. Salpucial
Carlo P. Torrenueva
 46

APPENDIX J.
Certificate of Anti-plagiarism
47
48
49
50
 51

APPENDIX K. SAMPLE COMPUTATIONS

1.List of scores

Respondents Item

1 2 3 4 5 6
1 7 6 6 7 7 7
2 7 7 7 9 9 9
3 7 7 9 9 7 9
4 8 7 7 7 7 9
5 8 7 7 9 6 7
6 6 5 8 9 6 5
7 7 7 7 8 7 9
8 9 9 7 7 6 8
9 9 9 9 9 9 9
10 9 8 7 8 8 8
11 9 8 8 5 4 9
12 9 8 8 7 9 8
13 8 9 9 7 9 9
14 6 8 8 7 8 8
15 7 8 8 7 9 9
15 7 7 8 8 6 8
16 9 7 7 8 8 8
17 4 8 8 7 8 8
18 7 8 8 7 8 8
19 7 9 7 6 6 7
20 7 8 8 7 7 7
21 7 8 8 6 8 8
22 8 7 8 9 9 6
23 9 9 9 9 9 9
24 8 9 9 9 9 9
25 8 6 7 9 6 9
26 8 8 8 8 8 8
27 8 8 8 7 9 7
28 9 9 9 7 9 9
29 9 9 9 8 9 9
30 6 5 6 5 5 6
31 9 8 6 8 9 9
32 6 6 7 7 6 7
33 9 9 9 9 9 9
34 8 6 6 5 7 9
35 8 7 8 8 7 9
 52

42 8 9 9 9 9 8
43 8 8 8 6 2 2
44 9 9 9 9 9 9
45 9 9 9 9 9 9
46 2 3 4 3 2 4
47 2 2 2 2 2 2
42 8 9 9 9 9 8
43 8 8 8 6 2 2
44 9 9 9 9 9 9
45 9 9 9 9 9 9
46 2 3 4 3 2 4
47 2 2 2 2 2 2
48 8 8 9 9 6 8
49 6 6 7 7 6 6
50 6 6 7 6 6 6
51 7 4 6 7 7 5
52 9 7 7 7 5 7
53 7 7 7 8 8 9
54 7 6 8 7 7 8
55 7 6 7 8 7 9
56 7 7 7 8 8 9
57 9 8 8 8 7 9
58 8 7 8 7 6 8
59 8 7 8 6 9 9
60 7 7 6 5 8 8
61 9 8 7 5 8 8
62 5 6 8 4 9 9
63 6 7 8 5 8 7
64 7 8 8 7 7 8
65 7 7 6 6 5 7
66 8 8 6 6 7 7
67 8 7 7 8 6 7
68 7 8 9 6 9 5
69 9 9 8 7 6 9
70 9 8 9 7 8 6
71 7 8 6 5 7 5
72 6 7 8 6 7 9
73 8 6 7 8 7 8
72 8 8 8 8 7 8
75 8 8 7 7 8 7
76 8 8 7 8 8 8
77 8 7 8 8 7 8
78 8 8 7 8 6 6
79 7 7 6 7 8 9
 53

80 9 9 8 7 9 8
81 9 8 8 7 7 9
82 5 8 8 9 8 8
83 7 8 7 8 7 7
84 8 9 7 6 9 9
85 9 9 8 9 8 9
86 7 8 9 8 9 8
87 7 8 8 7 8 8
89 7 9 9 8 8 9
90 7 8 7 9 8 8
91 9 8 7 9 9 7
92 9 8 7 8 8 9
93 8 8 7 7 8 8
94 8 7 9 7 6 9
95 9 9 8 9 5 6
96 8 9 8 7 5 6
97 9 6 9 9 9 7
98 8 7 6 6 5 8
99 9 8 9 6 7 8
100 9 8 9 6 7 8
101 9 8 6 7 8 9
102 9 9 6 7 8 9
103 9 6 7 8 9 9
104 8 7 8 9 8 6
105 9 8 9 8 6 7
106 9 7 8 6 9 8
107 8 9 8 7 6 2
108 9 8 6 7 8 9
109 5 6 7 8 7 8
110 9 8 6 7 5 6
111 9 8 6 6 5 6
112 9 8 7 6 7 6
113 9 6 7 8 9 6
114 8 9 6 7 8 9
115 9 7 6 6 5 7
116 9 8 6 6 8 9
117 7 8 6 9 8 8
118 7 8 6 9 9 8
119 6 8 9 8 8 9
120 7 8 9 8 7 6
121 8 9 7 6 5 6
122 8 6 9 9 5 6
123 8 8 8 8 8 8
124 7 6 5 6 8 7
 54

125 7 8 9 7 9 8
126 7 9 9 6 7 8
127 9 8 7 6 5 6
128 9 8 7 6 5 2
129 9 8 6 5 7 6
130 9 8 7 5 6 7
131 8 9 6 7 8 9
132 8 9 9 6 7 6
133 9 8 4 6 7 8
134 9 8 7 6 8 8
135 8 7 6 9 6 7
136 7 6 7 8 6 7
138 8 6 7 9 8 6
139 8 9 6 7 8 9
140 9 6 9 8 6 7
141 9 8 8 7 6 7
142 9 6 7 8 6 8
143 9 6 5 8 9 8
144 9 6 5 6 9 5
145 8 7 6 9 8 9
146 9 6 7 9 8 6
147 8 6 9 5 6 5
148 9 8 6 8 6 5
149 2 6 8 9 6 8
150 9 8 7 6 5 6
151 9 8 7 9 1 8
152 9 8 7 8 9 8
153 8 9 6 7 5 6
154 8 9 7 6 8 9
155 6 8 7 9 8 9
156 8 8 9 7 6 7
157 8 7 8 6 6 7
158 9 9 8 7 6 8
159 7 6 8 9 7 7
160 8 7 6 9 7 5
161 8 7 6 9 8 9
162 9 9 9 9 9 6
163 6 8 9 8 6 5
164 7 8 8 6 7 8
165 9 8 7 8 9 6
166 7 8 6 8 9 7
167 6 7 6 7 8 9
168 6 7 8 7 6 9
169 6 7 8 9 8 7
 55

170 7 8 9 6 7 8
171 7 9 8 7 6 7
172 6 5 4 7 8 9
173 7 6 7 8 6 8
174 7 8 6 7 8 7
175 7 8 9 6 7 8
176 5 6 7 8 7 9
177 8 7 6 5 4 3
178 6 5 7 8 9 7
179 7 8 9 6 7 8
180 7 8 9 6 7 8
181 7 8 6 9 8 9
182 7 6 8 5 6 7
183 7 8 5 6 7 8
184 7 6 5 7 6 8
185 6 5 7 8 9 8
186 6 5 7 6 8 8
187 7 6 5 9 8 7
188 7 8 6 7 8 8
189 8 6 6 7 8 7
190 8 9 8 7 6 8
191 8 9 7 8 6 8
192 8 7 9 6 8 8
193 7 6 8 7 6 8
7.43229 7.30729 7.21354 7.11458 7.44791 7.35677
MEAN 7.625 2 2 2 3 7 1

2.Average Scores of Respondents When

Categorized Into
Strand

ICT HE STEM ABM HUMSS

8.08333
7.5 8.666667 3 7.5 7
6.83333
8 5.666667 3 7.666667 7.333333
8.41666
7.833333 9 7 9 7.5
8.666667 9 8.83333 8 7.833333
 56

3
5.91666
8.833333 3 7 7.166667 9
5.5 2 3.75 8.166667 8.833333
8.66666
8.333333 9 7 6.666667 8.5
7.33333
7.833333 6.833333 3 8 7.5
8.166667 7.833333 8 8 8
8.41666
8.166667 8.666667 7 7.5 7.333333
6.66666
7.666667 5.666667 7 7.333333 7.833333
8.33333
7.666667 9 3 6.5 7.166667
8 9 8.5 7.333333 7.666667
7.91666
8.666667 7.166667 7 7.833333 7.666667
8.166667 7.333333 7.75 7.5 7.666667
7.83333
7.666667 8 3 7.166667 7.166667
8.166667 7.833333 8 7.166667 8.166667
6.41666
6.5 6.333333 7 7.5 6.666667
9 8 8.5 7.833333
6.58333
6.833333 6.333333 3 7.833333
7.833333 6.166667 7 7.833333
6.91666
7.833333 6 7 8
8 7 8
7.5 7.666667 7.666667
6.833333 7.166667 7.833333
7.166667 7.333333 6.833333
8 7.666667 6.166667
6.5 8.166667 6.833333
8 7.333333 7
7.666667 7.833333 7.833333
6.833333 7.5
7.5 7
6.833333 7.666667
6.833333 7.166667
7.5 6.833333
6.333333 7.333333
 57

7.833333 7.833333
6.666667 7.5
7.833333 7.5
6.833333 7.333333
6.833333 7.5
6.666667 6.666667
7.166667 7.833333
7.5 7.5
7.833333 6.5
6.666667 7
7.666667 6.5
7.666667 6.833333
7
8.166667
6.833333
7.833333
7.833333
7.5
7
7.833333
7.333333
7
7.833333
8.5
7

3.Average of Scores When Respondents

Categorized into Grade level

Grade 11 Grade12

6.66666
7 8.5
8.66666
8 7
8 9
8.83333
7.5 3
7.33333 8.83333
3 3
6.5 7.5
8.66666
7.5 7
 58

7.66666 5.66666
7 7
9 9
8 9
7.16666
7 3
8.16666
7 2
8.5 7.5
7.5 8
7.83333
8 3
7.33333 8.66666
3 7
7.83333 8.83333
3 3
7.16666
7 5.5
7.66666 8.16666
7 7
7 6.5
7.33333
3 9
6.83333
7.5 3
7.83333 7.83333
3 3
7.66666
9 7
8.83333 7.66666
3 7
7.16666
7 7
7.16666 8.16666
7 7
7.33333 6.66666
3 7
7.83333
8 3
7.83333 7.83333
3 3
6.33333 7.83333
3 3
6.83333
3 8
7.5 8
6.83333 7.66666
3 7
6.83333 7.83333
3 3
7.5 6.83333
 59

3
6.33333 6.16666
3 7
7.16666 6.83333
7 3
7.33333
3 7
8.33333 7.83333
3 3
8 7.5
7.66666
7 7
7.33333 7.66666
3 7
7.33333 7.16666
3 7
7.83333 6.83333
3 3
7.33333
7.5 3
7.83333 7.83333
3 3
7.66666
7 7.5
8.33333
3 7.5
7.83333 7.33333
3 3
8.16666
7 7.5
8.16666 6.66666
7 7
7.66666 7.83333
7 3
7.66666
7 7.5
8 6.5
8.66666
7 7
8.16666
7 6.5
7.66666 6.83333
7 3
8 7
6.33333 8.16666
3 7
6.16666 6.83333
7 3
7.83333
6 3
7.83333
7 3
 60

7.66666
7 7.5
7.16666
7 7
7.33333 7.83333
3 3
7.66666 7.33333
7 3
8.16666
7 7
7.33333 7.83333
3 3
7.83333
3 8.5
7.83333
3 7
6.66666
7 6.5
7.83333 6.83333
3 3
6.83333
3 6.5
6.83333 7.16666
3 7
6.66666 6.66666
7 7
6.5 7.5
7.33333
8 3
7.66666
7 6.5
7
7.16666
7
7.5
7
5.5
7
7.5
7.5
7.83333
3
7.33333
3
7.83333
3
7.5
7.16666
7
7.16666
7
 61

7.5
6.5
6.83333
3
6.5
7.16666
7
6.66666
7

4.Average of Scores When Respondents Categorized Into Strand

MALE FEMALE

8.66666
7 7
5.66666 7.33333
7 3
9 7.5
7.83333
9 3
3 9
8.83333
2 3
7 8
7.16666 6.33333
7 3
7.33333 6.16666
3 7
8 6
7.83333
3 7
6.33333 6.83333
3 3
7.66666
7 7.5
7.16666 6.83333
7 3
7.33333 6.83333
3 3
7.66666
7 7.5
8.16666
7 7.5
7.33333
3 8
7.83333 7.83333
3 3
8.33333 8.66666
3 7
7.83333 8.83333
 62

3 3
8.16666
7 5.5
8.16666
7 8
7.66666 8.66666
7 7
7.66666 8.16666
7 7
8.16666 7.66666
7 7
6.5 7.5
7.66666
9 7
6.83333
3 9
7.83333
3 8
6.66666 7.16666
7 7
8.16666
8 7
7.16666
8 7
7.33333
7.5 3
7.33333 8.33333
3 3
6.5 8
7.16666 7.66666
7 7
7.33333 7.33333
3 3
7.83333 7.83333
3 3
7.83333
7.5 3
7.83333
3 8
7.66666
7 8
7.66666
8.5 7
7.83333
7.5 3
7.16666
8 7
7.33333
3 7.5
7.83333 7.83333
3 3
7.16666 6.66666
 63

7 7
7.66666 7.66666
7 7
7.66666 7.66666
7 7
7.16666
7 6.5
8.16666
7 8
6.66666 7.66666
7 7
7.83333
3 7
7.83333 7.66666
3 7
6.66666 7.16666
7 7
7.83333 6.83333
3 3
6.83333 7.33333
3 3
6.83333 7.83333
3 3
6.66666
7 7.5
6.83333
3 6.5
6.16666
7 7
6.83333
3 6.5
6.83333
7 3
7.83333
3 7
7.83333
7.5 3
7.33333
7.5 3
7.5 7
7.33333 7.83333
3 3
7.5 8.5
6.66666
7 7
7.83333
3 6.5
8.16666 6.83333
7 3
6.83333
3 6.5
7.83333 7.16666
 64

3 7
7.83333 6.66666
3 7
7.33333
7.5 3
7.83333
7 3
7.5 7.5
7.33333 7.16666
3 7
7.16666
6.5 7
7 7.5
7.16666
7 7
7.5 5.5
7
7.5
7.5
7.83333
3

CURRICULUM VITAE

Benedic C. Socorin
Sagbayan, Bohol, Philippines
118075110021@sanagustinnhs.net
+639386016272
 65

Education • Present | Elementary | High School

• AY 2022-2023 | Senior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 11 – Present

• AY 2018-2022 | Junior High School

Dagnawan Inabanga High School, Dagnawan Sagbayan Bohol

Grade 7 – Grade 10

• AY 2011-2018 | Elementary
Dagnawan Elementary School, Dagnawan, Sagbayan, Bohol
Grade 1 – Grade 6

Affiliation
• None

0CURRICULUM VITAE

Aivanlo E. Macabudbud
Sagbayan, Bohol, Philippines
118620110019@sanagustinnhs.net
+63958268598
 66

Education • Present | Elementary | High School

• AY 2022-2023 | Senior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 11 – Present

• AY 2018-2022 | Junior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 7 – Grade 10

• AY 2011-2018 | Elementary
San Agustin Elementary School, San Agustin, Sagbayan, Bohol
Grade 1 – Grade 6

Affiliation
• None
 67

0CURRICULUM VITAE

Josephus P. Betaizar
Sagbayan, Bohol, Philippines
118611110004@sanagustinnhs.net
+6395826859

Education • Present | Elementary | High School

AY 2022-2023 | Senior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 11 – Present

• AY 2018-2022 | Junior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 7 – Grade 10

• AY 2011-2018 | Elementary
Canmaya Centro Elementary School, Canmaya Centro Sagbayan Bohol
Grade 1 - Grade 6

Affiliation
None
 68

details/legislation/ecologic90CURRICULUM VITAE

John Mark J. Enad

Sagbayan, Bohol, Philippines
118628110007@sanagustinnhs.net
+63958268598

Education • Present | Elementary | High School

• AY 2022-2023 | Senior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 11 – Present

• AY 2018-2022 | Junior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 7 – Grade 10

• AY 2011-2018 | Elementary
San Agustin Elementary School, San Agustin, Sagbayan, Bohol
Grade 1 – Grade 6

Affiliation
• None
 69

0CURRICULUM VITAE

Aaron R. Salpucial
Sagbayan, Bohol, Philippines
118611110039@sanagustinnhs.net
+63958268598

Education • Present | Elementary | High School

• AY 2022-2023 | Senior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 11 – Present

• AY 2018-2022 | Junior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 7 – Grade 10

• AY 2011-2018 | Elementary
Canmaya Centro, Elementary, School ,Sagbayan, Bohol
Grade 1 – Grade 6

Affiliation
• None
 70

ent-act-no-9003-of-2000-lex0CURRICULUM VITAE

Carlo P. Torrenueva
Sagbayan, Bohol, Philippines
118198110018@sanagustinnhs.net
+63958268598

Education • Present | Elementary | High School

• AY 2022-2023 | Senior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 11 – Present

• AY 2018-2022 | Junior High School

San Agustin National High School, San Agustin, Sagbayan, Bohol
Grade 7 – Grade 10

• AY 2011-2018 | Elementary
Tuntonan, Elementary, School, San Agustin, Sagbayan, Bohol
Grade 1 – Grade 6

Affiliation
• None