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Group 1 PR2 C3
Group 1 PR2 C3
Practical Research 2
Submitted by:
AGAWA, JOHNPAUL A.
ALMASCO, ANTONI M.
BARRIOS, KRISTEL P.
POCONG, REDEN L.
2023
CHAPTER III
METHODOLOGY
This chapter presents the methods that will be used and how the study is going
Research Design
experimental method will be used to answer the questions related to the level of
pastillas in terms of taste, color and texture and its market potential in terms of
Respondents
The respondents of this study are the Grade 11 Senior High Students and Sari-
Sari Store Owners. A total of 50 respondents, 40 students (80%) and 10 sari-sari store
owners (20%). The researcher will be using random sampling in choosing respondents
for evaluating of pastillas that is flavored with Musa acuminata x musa sapientum linn
located at Malubago, Sipocot Camarines Sur. There are different strands such as ABM
researchers will select the participants from the Grade 11 students and of sari-sari store
owners in Malubago, Sipocot Camarines Sur that will help to gather information about
Research Instrument
The present study will use the checklist questionnaire method as the research
instrument to get the appropriate data needed. It is composed of seventy (70) questions
that focused on answering the statement of the problem. This method will be used on
Likert Scale which will be divided into three parts. The first part is focused on the
level of the product in terms of taste, color, and texture. The second part is the
evaluation of its market potential which includes packaging, labeling, and pricing. The
last part will be the comparison of the new flavored banana pastillas and the usual
milk pastillas in terms of taste, color, and texture. Moreover, the researchers will
prepare a validation letter for research adviser and validate the content of the survey
questionnaires.
Validity and Reliability
To ensure the validity and reliability of the checklist survey questionnaire, it will
be subjected for content validation by the research adviser. Comments and suggestions
from research adviser will consider in the present study for further improvement. After
the suggestions and comments were considered, the revised questionnaires will be
finalized and the suggested format, content, and corrections made by the experts will be
sapientum linn. as the study. It includes the collecting of the ingredients, tools, and
equipment that is needed in making musa acuminata x musa sapientum linn. pastillas.
The researcher follows the steps in preparation of banana pastillas. First, peel the
banana and blender. Second, get a clean bowl and put all the ingredients which is the
condensed milk, powder milk and the blendered banana, mix well. And lastly, mold it
through questionnaire in order to determine both the level of acceptability and market