Chapter I

PROBLEM AND ITS SETTING

Introduction

Ampalaya is one of popular edible pod vegetable in many Asian countries like
Philippines. It is grown widely as a field crop as well as backyard vegetable and, In fact, is among the
bitterest tasting of all culinary vegetables.

Ampalaya might have gained negative reputation because of its extremebitter and
unpleasant taste but it is also considered as a valuable vegetable and has been used in folk medicine
since a long time for its numerous therapeutic benefits.

The Philippines is abundant in Ampalaya vegetable which is known as a very nutritious

vegetable. Ampalaya is the Tagalog word for bitter melon, or bitter gourd or bitter cucumber. Its
scientific name is Momordia charantia. It can also be found in China, Japan, Indonesia, Vietnam and
India. It is a greenish, oblong-shaped fruit that grows on vines to about 20 centimeters long, with
tapering ends.Sour in taste, it has many culinary and medicinal uses in Asia and parts of
South America and the Carribean.

Filipino centenarians will remember being forced as children to eat ampalaya sautéed with
egg. They will also remember seeing "beef ampalaya" on the menus of old and new Chinese
restaurants, and the bitter taste in the ancient Ilocano mixed-vegetable dish called "pinakbet."

Because of its bitterness, researcher came up of a project that use ampalayaas the main
ingredient despite of its bitter taste. Some believed that this project may not work because of its
complicated flavor. Others say that it will outcome good result that most children would benefit.

The ampalaya plant is a tropical plant with slim, climbing vines and long flowering stalks, which
appear in July or August. The fruit of these vines emergein September or October and are long and
bumpy, similar to zucchini squash or cucumber. The plant itself is green at first but becomes yellowish
orange when ripe. All parts of the ampalaya plant are utilized for medicinal purposes, including the
vines, seeds, stalks and fruit, though the fruit is the most popular part of the plant.

This investigatory project will identify if truly the bitterness of Ampalaya would not exist. Also
through this, we can know what are its great effects in our lives including its benefits in food economy
and health care.

Most of the people hate bitter gourd especially for the children. It is the big enemy of some
children because of the bitterness. Junk foods look so attractive and yummy for the people of every
age group and it is never considered as healthy food although there are some nutrient facts indicated
in the label. It is very true that they are so coarse from inside but what they look from outside never
become from inside.
In order to solve this problem, we have some solutions which may be useful for the children to eat and
it will make them healthy. We conduct and made the bitter gourd as snack chips that can eat without
tasting its bitterness. It will make you healthy because of the full of essential nutrients of bitter gourd.
In the Philippines, bitter gourd may be stir-fried with ground beef and oyster sauce, or with egg sand
diced tomato. The dish “pinakbet”, popular in the Ilocos region of Luzon, consists mainly of
bitter gourd, eggplant, okra, string beans, tomatoes, lima beans and other various regional vegetables
altogether stewed with a little bagoong-based stock.

Conceptual Framework

INPUT PROCESS OUTPUT

The Acceptability of
Ampalaya Chips
Collate Data
Student among Non-
Thru Survey Vegetarian Student
participants
Questioner Access Computer
collage Balagtas
Campus

Figure 1. Research Paradigm

As reflected in the diagram, the researchers need a participant found in Access

Computer College Balagtas Campus to gather informations, to measure and to interpret
the data collated to get the result of The Acceptability
of Ampalaya Chips with Sweet Dip among Non-Vegetarian Student in AccessComputer
college Balagtas Campus.

Statement of the Problem

This study aimed to determine the Acceptability of Ampalaya Chips Sweet Dip among Non-
Vegetarian student. The Specific question that the study sought to answer is:
  What is the level of Ampalaya to the consumer by considering thefollowing factors:
1. Taste
2. Odor
3. Texture
4. Appearance

Assumptions

The researchers study assumes that the students in Access Computer College Balagtas
Campus has positive alleged of Acceptability of Ampalaya Chips with Sweet Dip among non-
vegetarian students.

The taste that affected by the ingredients to the Ampalaya Chips. It can make a simple chip to
had a twist like adding sweet dip to the chip. Also, The coat of ampalaya such as flour was affected to
the taste of Ampalaya.

Hypothesis of the study

 Ampalaya fruit can be a nutritious snack chip.

 The bitter taste of Ampalaya can be lessened.

 Ampalaya chips are acceptable to the consumers considering thefollowing variables:

A. Taste
B. Odor
C. Texture
D. Appearance

Significance of the study

This study will benefit the following:

HE Student. For those HE students they need to eat different kind of vegetables specially
Ampalaya because it has a different nutrient found in Ampalaya that our body needs.

Customers. Many of the Filipinos love to eat vegetables because of that, there is a possibility that
consumer will patronized this kind of vegetable product.

Future Researcher. This study gives an idea for the future researchers to innovate food. This will
be set as guide for their thesis/case study.

Scope and Limitation of study The study was limited to a population of 50 participants
representing the senior high school of Access Balagtas Campus, operating four (4) hours. Only
25boys and 25 girls will answer the survey questionnaire on March 13, 2019,Wednesday. The
questions provided is fit to get the Acceptability of Ampalaya Chips with Sweet dip among non-
Vegetarian student in Access Compute rCollege Balagtas Campus.
Definition of Terms

The following terms is based on knowledge and understanding of theresearchers. The terms
are defined operationally and conceptually.

Ampalaya. A Filipino term of bitter melon, or bitter gourd Cabulay, D. & Corpio,C. (2009).

Acceptability. The quality of being accepted or allowed Douglas, M. (2013).

Appearance.An act of aiming or becoming visible Douglas, M. (2013).

Chips. Small piece of something removed in the course of chopping, cutting, orbreaking a hard
material such as wood or stone Douglas, M. (2013).

Non-Vegetarian. Used to refer or to a meat that contains meat or person whoeat Verna, N.
(2001).

Odor.A sensation perceived by the sense of smell or scent Marcili, B. (2001).

Sweet Dip. Is a kind of dressing that usually sweet and colorful Ojudo, C.(2010).

Taste.A sensation of flavor perceived in the mount or contact with a substanceStuckey, B. (2012).

Texture. An physical feel of something in between Fitzgerald, S. (2009).

 Chapter II

Review and Related Literature

This chapter presents the related literature and studies. It consists of topics relevant to the
study such as Acceptability, Ampalaya Chips, Sweet Dip, and Non-Vegetarian.

Local Literature of Ampalaya

According to Pascual, D. (2017). A student of Baguio City National High school,

ampalaya, amargoso or bitter gourd was one of the most important commercial and backyard fruit
vegetables in the country today. It has both nutritive and medicinal use. These were rich in calcium,
phosphorous, iron, carbohydrates and vitamin B. It was also known to cure diabetes, arthritis,
rheumatism, asthma, warts, and ulcer. Making a chip within ampalaya was said to be nutritious and
delicious because of the nutrients that ampalaya have.

According to Muñoz, J. (2013) of DOST in Region III, Momordica Charantia or

ampalaya is known for its power to improve numerous infections, cancer and leukemia. It also has the
ability to help a person recover from having a deadly disease known as Diabetes Mellitus. These
days, diabetes mellitus is a disease that contributes to more than 25,000 deaths per year. It is caused
by hypoglycemia and the inability of the body to utilize insulin. People from the different walks of life
suffer from its harmful and dreadful effects. Many studies regarding medicines against it were
performed yet less were reached by ordinary people and those who usually die amongst those
unfortunate. From the article Super Food Ampalaya”, it was said that ampalaya was a super
food eaten by
people of other countries as well as Filipinos because it resembles a big cucumber with ward on it. It
is native to the trophics just like malunggay and always seen as one of the ingredients of pinakbet
and also in bagoong. It also said that the medical uses of ampalaya are more important than the
culinary
uses because it’s bitter taste has different its nutrients that is very helpful in our
body.

Foreign Literature of Ampalaya

According to Dr. Raman and Dr. Lau (2010) of Pharmacognosy Research

Laboratories Department of Pharmacy King’s College London, United Kingdom,
oral administration of fruit juice or seed powder of ampalaya causes a reductionin fasting blood
glucose and improves glucose tolerance

Nutrients of Ampalaya

An average size of ampalaya contains a mixture of flavanoids andalkaloids make the

Pancreas produce more insulin that controls the blood sugar in diabetics. Aside from
Ampalaya’s medicinal value, it is good source of
vitamins A, B and C, iron, folic acid, phosphorous, calcium and has high dietary fiber.
Arachchige, N. (2014).

Health benefits of Ampalaya

Since ampalaya has a high dietary fiber, it has the potential to become a component of the diet or
dietary supplement for diebetic and prediabetic patients Arachchige, N. (2014).

Diebetes is on the increase. And it is largely due to obesity and sedentary life style. Diabetes
is related to inheritance, poor diet and lifestyle choices. The end result is cardiovascular disease,
stroke, loss of eyesight, damaged kidneys and amputation Murray, F. (2006).

Disadvantages

The researcher found out some disadvantages of ampalaya and ampalayachips such as:

Transmilton, L. (2014) said that the most common side effects from consuming bitter melon
are digestive problems. These side effects generally are minor and no cause for alarm. They usually
subside within a few days. They include diarrhea, stomachache and bloating. There are some
medications that have the potential to bring upon negative interactions when taken alongside
bittermelon. Bitter melon might lower insulin and glucose levels, so people who have diabetes should
not take their diabetic medication simultaneously with bittermelon.

One of many other things you can do to improve your daily diet is indulge or cultivate a taste
for bitter flavors" because bitter foods can help moderate your blood sugar levels and hunger (Dr.
Andrew Weil, 2015).

The blood sugar lowering property of ampalaya is attributed to its content of momordicin, a
substance that is sometimes called plant insulin. This is also the substance that is responsible for
the bitter taste of the plant’s leaves and fruits.
Thus, the most compelling scientific studies on the effect of ampalaya on blood
glucose levels is a 10-year trial, which was conducted by the Philippine Council for Health Research
and Development (PCHRD) that compared ampalaya leaves with the anti diabetes drug
glibenclamide. The results of the trial showed that the blood sugar lowering effect of a 100 mg/ kilo
dose/ day of ampalaya is comparable to 2.5 mg of the anti-diabetes drug Glibenclamide taken twice
daily(Melendez, E. 2012).

Perhaps, not too many people know that there are natural weapons against diseases that can
be grown right in the garden or farm. One such weapon is the wrinky green vegetable with a distinctive
bitter taste called ampalaya Tacio, D. (2010).

Every anti-diabetes food out there is on rage. So, try listing down this veggie under your anti-
diabetes food and gear up to fight diabetes. As they say, prevention is always better than cure.
 Chapter III

Research MethodologyResearch Method Used

Qualitative Research is method used in this study. According to Lapan, et,al (2011).
qualitative research as contrasted with qualitative studies, places more emphasis on the study of
phenomena from the perspective of insiders. The qualitative methodologies presented in this text
share important themes, including the view that reality is complicated and socially constructed, and
that qualitative research designs must be open to change during investigatory.

Population Frame and Sampling Scheme

Convenience sampling was used to utilized this study. according to Gravetter, F. & Forzano, L.
(2011). Convenience sampling, researchers simply use as participants those individuals who are easy
to get. People are selected on the basis of their availability and willingness to respond. Example
include conducting researched from students in Access Computer College Balagtas Campus.

Description of Respondents

The Participants of the study are the students of Access Computer College Balagtas Campus.
Many of the students here likes eating or consuming different kind of chips, that’s why researcher
made a better chip with the help of ampalaya, because the ampalaya contains a lot of nutrients like
those are Vitamin B, Iron, Folic Acid, Phosphorus and Calcium. That’s why researcher
Focused for the Students participant in the Access Computer College Balagtas Campus. Because
Researcher known that their a possibility to gather more information and data with the help of
generous respondents.

Research Instrument

This study made use of a locally constructed survey questionnaire which was administered to the
student of Access Computer College Balagtas Branch.

The survey questionnaire was a combination of several questionnaire modified to answer the
proposed research questions. The questionnaire is divided into four parts: (1) consideration of a
student about the taste, (2) quality of the service for the texture, (3) thought about the odor of the
product we made, and lastly (4) for the appearance. This study utilized a liker scale type format that
focused on the acceptability of the selected students in the Access Computer College Balagtas
Branch Year 2019. The questionnaire was submitted for content validation by several experts
including the adviser.

Data Gathering Procedure

 The researchers gathered the data and information from the respondents by giving a survey
type of test. The questions were formulated based on the research questions. A survey questionnaire
consists a variable those are (A)Taste, (B) Texture, (C) Odor, and last is (D) for Appearance and each
variable has specific questions regarding their categories. A survey type of test consists of 12 items
was designed and distributed according to 5 likers scale; Strongly Agree, Agree, Average,
Disagree, Strongly Disagree.

The respondents said; Students in Access Computer College Balagtas Campus answered
the survey questionnaire that they taste our experimental chip. Then, the tests were collected after the
researchers to all the respondents. Out of the 50 survey type questionnaire papers distributed to the
Students in Access Computer College Balagtas Campus, perfectly 50 test questionnaire
were retrieved by the researchers.

The researchers determined the results of their survey after they have done assessing all
the target respondents’ answers on the given survey by
checking their answers for each item. The collected data was recorded and the results were
organized in manual that was used in data analysis of the researchers.

Statistical Treatment of Data

The collected data of the results of the survey questionnaire taken by the students in Access
Computer College Balagtas Campus was item analyzed and described in terms of central tendencies.
The researchers then used the mean formula to calculate the total average rating of the students.
Mean is used to synthesize the large numbers of summation of scores to reveal the collective
characteristic of the results of test. Then, the total average rating of cognitive effectiveness in Likert
scale was calculated using mean. And to calculate the mean, the researchers simply add up a set of
scores and divide by the numbers of scores. Thus, the researchers had their first and perhaps.

The most basic statistical formula:

Where:
N = Population
n = Sample size
e = Margin of error.
 Chapter IV

Presentation, Analysis, and Interpretation

This Chapter includes the presentation, analysis, and interpretation of the data gathered from the self-
constructed questionnaire on the Acceptability of Ampalaya Chips with Sweet Dip among non-
vegetarian on perceived food quality administered on March 2019, to Students in Access
Computer College Balagtas Campus.

The result of the study was analyzed in accordance with the statement of theProblem as presented in
the Chapter 1 of this study. Each table presents: the necessary information leading to answer the
survey questionnaire of this research.

TABLE 1
Distribution of the Respondents According to sex

SEX Frequency %

Male 25 50%
Female 25 50%

Table 1 shows that the respondents aged 16-19 got the highest percentage of58% For the aged 20-
22 who got the lowest percentage of 44% of the respondents.

TABLE 1.1
Distribution of the Respondents According to sex

SEX FREQUENCY %
MALE 25 50%
FEMALE 25 50%

Table 1.1 shows the sex range of the respondents. Majority of the respondents belong to the male
with a frequency of 25 respondents. While the 25 of the respondents were female with the percentage
of 50%.
 TABLE 2

THE BITTERNESS OF AMPALAYA IS LESSEN

ITEM FREQUENCY %
Strongly Agree 15 30%
Agree 21 42%
Average 11 22%
Disagree 2 4%
Strongly Disagree 1 2%

Table 2 shows that 21 out of 50 respondents were agree on the statement and got the highest
percentage of 42%, while some of them strongly dis-agree 2%and got the lowest percentage.

TABLE 3
THE SWEETNESS OF SWEET DIP IS ENOUGH

ITEM FREQUENCY %
Strongly Agree 11 22%
Agree 21 42%
Average 11 22%
Disagree 5 10%
Strongly Disagree 2 4%

Table 3 shows that 21 out of 50 respondents were agree on the statement and got the highest
percentage of 42%, while 2 respondents answer strongly disagree with 4%.

TABLE 4

THE COMBINATION OF AMPALAYA AND SWEET DIP IS ENOUGH

ITEM FREQUENCY %
Strongly agree 15 30%
Agree 24 48%
Average 8 16%
Disagree 3 6%
Strongly Disragree 0 0%
Table 4 shows the highest is agree got (48%) second is strongly agree got (30%)third is got (6%) last
is the disagree got (0%)

TABLE 5

THE TASTE OF THE PRODUCT IS GOOD ENOUGH FOR THE SENIOR HIGH SCHOOL STUDENTS
ITEM FREQUENCY %
Strongly Agree 14 28%
Agree 27 54%
Average 6 12%
Disagree 2 4%
Strongly Disagree 1 2%

Table 5 show that 27 out of 50 respondents was agreed on the statement and got the highest percentage of
54% while 1 respondent strongly agree with percentage of 2%

TABLE 6

THE CRYSPINESS OF AMPALAYA CHIPS IS RETAIN

ITEM FREQUENCY %
Strongly Agree 16 32%
Agree 17 34%
Average 10 20%
Disagree 4 8%
Strongly Disagree 3 6%

Table 6 show that the highest percentage of 34% answer agreed on the statement with 17 out of 50
respondents while 4 respondents was answers disagree and

TABLE 7

THE TEXTURE OF SWEET DIP IS PERFECTLY COMBINE WITH THETEXTURE OF THE CHIP
ITEM FREQUENCY %
Strongly Agree 24 48%
Agree 10 20%
Average 12 24%
Disagree 3 6%
Strongly Disagree 1 2%
Table 7 show that 24 out 50 respondents answer Strongly Agree on the statements and got the
highest percentage of 48% while the lowest percentage of 2% answer strongly disagree on the
statement

TABLE 8

THE SMELL OF THE BITTERNESS NOTICEABLE

ITEM FREQUENCY %
Strongly Agree 11 22%
Agree 18 36%
Average 6 12%
Disagree 11 22%
Strongly Disagree 4 8%

Table 8 shows that 18 out of 50 respondents was agree on the statements and got the highest
percentage of 36% while some of them answer strongly disagree and got the lowest percentage

TABLE 9

THE SCENT OF AMPALAYA IS STRONG

ITEM FREQUENCY %
Strongly Agree 8 16%
Agree 14 28%
Average 12 24%
Disagree 11 22%
Strongly Disagree 5 10%

Table 9 shows that the highest percentage of 28% answer agree with the total of14
respondents while 10% strongly agree, 22% answer disagree and 10% who got the lowest
percentage answer strongly disagree

TABLE 10

THE AROMA OF AMPALAYA IS ATRACTIVE

ITEM FREQUENCY %
Strongly Agree 11 22%
Agree 22 44%
Average 10 20%
 Disagree 6 12%
Strongly Disagree 1 2%

Table 10 shows that the frequency with the total of 22 respondents answer agree with the
highest percentage of 44%, 12% answer disagree and 2% answer strongly disagree

TABLE 11

THE COLOR OF THE CHIP IS COMPLIMENT TO THE COLOR OF DIP

ITEM FREQUENCY %
Strongly Agree 15 30%
Agree 22 44%
Average 10 20%
Disagree 3 6%
Strongly Disagree 0 0%

Table 11 shows that the highest percentage 44% answer agree on the statement while some of
them answer strongly disagree with the 0 percentage.

TABLE 12

THE THIN OF AMPALAYA IS SAME LIKE AN ORDINARY CHIP

ITEM FREQUENCY %
Strongly Agree 10 20%
Agree 23 46%
Average 11 22%
Disagree 5 10%
Strongly Disagree 1 2%

Table 12 shows that the highest percentage of 46% was agreed on the statement with 23 out of
50 respondents while 5 respondents was disagreed.

TABLE 13

THE APPEARANCE OF THE CHIPS IS APPEALING

ITEM FREQUENCY %
Strongly Agree 16 32%
 Agree 22 44%
Average 9 18%
Disagree 2 4%
Strongly Disagree 1 2%
Table 13 shows that the 22 out of 50 respondents was agreed on the statement and got the
highest percentage of 44% while 2 respondents disagree with the percentage of 4.

Chapter V

Summary, Conclusion, and Recommendation

This chapter includes the Summary of Findings, Conclusion, and recommendations in

which the researchers gathered data by conducting a survey questionnaire about the
Acceptability of Ampalaya Chip with Sweet Dip among non-vegetarian students of Access
Computer College Balagtas Campus.

Summary of Findings

Founded on the results of the study, the following findings surfaced: that Acceptability
of Ampalaya Chips with Sweet Dip is good quality and filled with nutritious good in all students
of Access Computer College Balagtas Campus
and that generally the “good and perfect idea for kids to eat ampalaya”.

As the researchers were doing the study they noticed that the bitterness of ampalaya
was not totally removed, and that some of the ampalaya specially the white or light colored
ampalaya are less bitter that the green colored ones.

Conclusion

Based on the results and summary of findings of this study, this is the conclusion drawn:

Ampalaya chips is perfect alternative of junk food. Since they are deep fried, they have
lost the nutrients the children eat; which are the primary aim of this experiment. If we look
closely to it’s nutrition facts, it really helps us maintain our health. The researchers therefore
agreed to make ampalaya chips a nutritious and healthy snack all at ones.
On the other hand, the sweet dip is also a good example of dips specially for amapalaya
because ampalaya contains bitterness that is compliment to the sweet dip. It is good for the
kids to learn to eat different vegetables specifically ampalaya for their source of body
needs/health.

Recommendation
 Based on the summary of findings and conclusion drawn, these are the
recommendation that can be considered.

Future Researcher

The researcher recommended to conduct with the same topic could be their reference
and serve as a basic for their research.

Students

The researcher recommended to the student to eat Ampalaya Chip with sweet dip and
to have something new to the taste of Ampalaya chip.

Readers

The researcher will provide a new knowledge about a Ampalaya Chip to make the
research can get idea to make a new research.

Community

The community could realize that our Ampalaya Chip or the flavor of its of it was
Ampalaya Chip is not only type of vegetables or species cause it can add to the Sweet Dip of
Ampalaya to take snacks.

The researcher does not recommend you to use deep fried ampalaya chips as
alternative for junk food. The ampalaya chips have lost its nutrients during the deep frying.
Since both have already been processed, they are no longer healthy to eat specially children.
Therefore, the researchers recommend that we bake the ampalaya to make it into chips so that
its nutrients will not be lost.