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CIELITO ZAMORA SENIOR HIGH SCHOOL 1
MAKING SPRING ROLL USING CABBAGE CORE
A Research Paper Proposal Presented to the
Faculty of the Technical Vocational Livelihood Track
Home Economics Strand
Cielito Zamora Senior High School
In Partial Fulfillment of the Requirements for the
Subject Practical Research II
Quantitative Research
By
Jasper G. Apedra
Jericko Baje
Mike Jhoey Ace D. Cunanan
Nathan P. Reyes
Reiner A. Tacanay
Princess Mae P. Alpe

January 2024
Table of Contents
TITLE PAGE…………………………..………………………..…………..……..……….i
TABLE OF CONTENTS.…………………………………………………..……………...ii
LIST OF FIGURE.………………………………………………………………..………..iii
Chapter 1
BACKGROUND OF THE STUDY………………………..…………………………..…...3
LITERATURE AND STUDIES………………………………………………..….…….…..4

THEORETICAL FRAMEWORK…………..……………………...………………………..7
CONCEPTUAL FRAMEWORK………….……………..……………….…………………8
STATEMENT OF THE PROBLEM…...........................................................................9
HYPOTHESIS.....…………...........................................................................................9
SCOPE AND LIMITATION…………………………………………………….…….……...9
SIGNIFICANCE OF THE STUDY................................................................................9

DEFINITION OF TERMS............................................................................................10
Chapter 2
METHODOLOGY………...……………………………..………………………………….11
RESEARCHDESIGN…….…………………………………………………………………11
SAMPLE AND SAMPLING PROCEDURE………………………………..…………….11

MATERIALS AND PROCEDURE…………………………..…..……………….…….....12
DATA GATHERING PROCEDURE………………………………………………………13
DATA ANALYSIS……………………………………………………….…………………..13
ETHICAL CONSIDERATIONS………………………………………………………...…..13
APPENDICES A……………………………………………………………………………..14
PERMIT TO CONDUCT STUDY…………………………………………………………..14
APPENDICES B……………………………………………………………….………...….16
REFERENCES…………………………………………………………………………...….18
List of figures
Figure 1 IPO MODEL………………………………………………………………………..8
Figure 2 DISTRIBUTION OF RESPONDENTS………………………………………….11

Background of the Study
Food waste is a significant global issue, with fruits and vegetables accounting for
a substantial portion of discarded food products. According to Ganesh, et al. (2021),
fruits and vegetables make up more than 42% of all food waste worldwide. Among
these, the cabbage core, which is often overlooked or discarded, presents an
opportunity to reduce waste and utilize a nutritious and versatile ingredient.
The cabbage core refers to the central, tougher portion of the cabbage head that
extends from the stem to the base of the leaves, as described by Tokuyasu, et al.
(2022). Traditionally, the outer leaves and cores of cabbage have been primarily used
for animal feed and salad production, as highlighted by Nakajima S., et al. (2020).
However, most people tend to remove and discard cabbage cores when preparing slaw
or soup, as mentioned by (Worley 2017).
Nevertheless, recent by S Avilla (2023) suggests that the cabbage core is a
valuable and delicious vegetable part that can be enjoyed on its own, either raw or
cooked. When properly prepared, the cabbage core exhibits a crunchy texture and a
flavor similar to radishes, making it a nourishing ingredient comparable to broccoli stalks
and kale stems. It can be incorporated into various dishes, including soups, stews,
pickles, and coleslaw, after appropriate preparation.
In addition to the potential uses of the cabbage core, there are various plant-
based foods that can be consumed in different ways, including raw, prepared, or
combined with other ingredients. The effective utilization of fruit and vegetable waste
can lead to the production of value-added goods that are not only more environmentally
friendly but also more affordable and sustainable, as emphasized by Rebua, et al.
(2018). One popular example of a dish that incorporates a variety of vegetables,
including cabbage, is the Chinese spring roll, known as "lumpia," which is widely
enjoyed in Indonesia and the Philippines. Lumpia is a delicious snack made with a thin
crepe pastry skin called "lumpia wrapper." It encloses a savory filling consisting of
chopped leeks, carrots, cabbage, green beans, and bamboo shoots.
Additionally, minced chicken, shrimp, pork, or beef may be added to the filling. Lumpia
can be served fresh or deep-fried and is commonly enjoyed as a snack, lunch, or dinner
option. By exploring creative and diverse ways to incorporate vegetables like cabbage
into dishes such as lumpia, cannot only reduce food waste but also create flavorful and
nutritious meals.
Review of Related Literature
Development of Spring Roll

Spring rolls are a popular food all over the world because of the simplicity of
preparation and adaptability. This delectable dish has also been influenced by the
tastes, ingredients, and flair of many different cultures. Local spring rolls in Vietnam are
called "Goi Cuon" because rice paper is used to make them rather than flour wrappers.
These world-famous Spring Rolls can be filled with lettuce and meat, enjoyed cold, and
they can be deep-fried for a crispy texture, known as "Cha Gio." In the Philippines, the
slender Spring Rolls are known as Lumpia (or Lumpia Shanghai) and they are a
national staple made with a flour wrapper and then deep-fried to create a crispy texture.
Another variety of spring roll brought to Europe by Indonesian immigrants is called
"loempia."In the Netherlands, these deep-fried rolls are now a typical starter or snack. In
the US, egg rolls are typically made with a thick wrapper made of flour and deep-fried,
which produces a crispy outside and a chewy inside. These egg roll fillings can be
served as an appetizer or as a quick and filling meal because they are more substantial.
(Anko food machine Co., Ltd.(2023)
Benefits of Cabbage Core
According to Tukayasu, et al. (2022), when conventionally discarded vegetable
parts are recovered through appropriate food management, they are considered
potentially edible resources containing functional and nutritional compounds. Even
though cabbage core (CC) is edible and contains a variety of functional and nutritional
compounds, including calcium, phosphorus, potassium, amino acids, dietary fiber,
vitamin C, vitamin U, chlorogenic acid, quercetin glycoside, and p-coumaric acid, it is
considered a rejected part of the vegetable in Japan. However, because of its short
shelf life and poor suitability for food applications, it is thrown in away or fed to animals.
Thus, there is growing interest in converting CC to a food substance in order to advance
a sustainable society.
According to Kurata, et al. (2022), every day, factories that produce fresh-cut
vegetables produce an excess of unused vegetable parts, such as the outer leaves and
cores of white cabbage (cabbage). Due to their limited usefulness, these parts are
frequently thrown away as biodegradable industrial waste. The objective of this study
was to create a productive process for making l-ornithine from leftover cabbage. First,
its added protease (Sumizyme FP) to the cores and outer leaves of sterile cabbages.
Eight days later, there was about five times as much l-arginine released as there was in
the original content. Protease and Pediococcus pentosaceus were combined to produce
l-ornithine, as l-arginine is a precursor to l-ornithine. Nevertheless, they were able to
overcome this by adding eggshell to adjust the pH and suppress the metabolism of
arginine to ornithine, which was caused by the fast lactic acid fermentation. Anaerobic
fermentation of the outer leaves and cores of sterile cabbages with 5% eggshell for 8
days resulted in 184 ± 2 μmol of l-ornithine/100 g of cabbage.
This technique can be used to produce safe and affordable food materials
containing l-ornithine that are derived from vegetables. Additionally, eating vegetables
that have been fermented using this method would offer a range of l'ornithine health
benefits.
Texture of Spring Roll
According to Fincher (2021) the paper-thin wrapper of spring rolls is composed
of flour and water. This crispy wrapper breaks easily upon contact since it is so thin.
These wrappers are fried after being stuffed with a mixture of cabbage, beansprouts,
prawns and pork. Spring rolls are frequently served with dipping sauces made of
vinegar, sweet and sour, or Worcestershire.
In either case, Crispy, smooth, and delicate bundles of fried spring rolls filled
with tender shredded pork, cabbage, carrots, and mushrooms. It cooks until turned into
golden and the wrappers crisp up crisply upon first taste. Pork combination marinated in
a mixture of corn flour, sugar, soy sauce, sesame oil, and Shaoxing wine makes up the
stuffing. Sweet nape cabbage and carrots are gently sautéed, together with meaty and
earthy dried mushrooms, bright scallions and fresh ginger, and a savory, slightly sweet
oyster sauce to bring it all together. ( Jao, Vivian 2023)
Review of Related Studies
Development of Spring roll

According to Marikit, et al., (2016) the Musa acuminata banana blossom, also
referred to as the banana heart, is a member of the Musaceae family. Because banana
blossoms are year-round and have high nutritional value, they are used in a wide variety
of cuisines worldwide. The researcher’s main goal is to create nutritious fried spring rolls
using banana blossoms.
In either case, the researcher tested the acceptability of the banana blossom-
filled spring rolls based on 282 participants' perceptions of their taste, scent, and size
using an experimental research design and a research-made questionnaire. With the
following components, Lot 1's banana blossom-filled spring roll was the most
acceptable: 30 g of banana blossom, a spring roll wrapper, 7 g of onion and garlic, and
1 ⁄ 2 tsp. of pepper and salt. With 30 g of banana blossom, Lot 1's spring roll was the
most acceptable in terms of cost, coming in at P100.50 for the whole lot. Lot 3,
containing 16 g of banana blossom, was the least expensive composition. The spring
rolls in Lot 3 with banana blossoms inside cost P84.40 in total. One hundred banana
blossoms has a potential nutritional value of 0.8 g of protein, 1.2 g of fiber, 22 mg of
phosphorus, 32 mg of iron, 36 mg of manganese, 1.1 mg of copper, and 37 mg of zinc.
On the other hand, regarding the sensory qualities of the created spring rolls
with banana blossom samples, there are no appreciable differences. It is consequently
established that the best optimum ratio to manufacture healthy friend spring rolls with
banana blossom is to make use of 30 g of banana blossom.
According to Patricio (2021) in terms of aroma, color, flavor, texture, and overall
acceptability, the purpose of this study was to ascertain the development of spring rolls
using wrappers with threadfin bream (Nemipterus japonicus) flakes and whether there
were any notable differences in the development of spring rolls using wrappers with
threadfin bream (Nemipterus japonicus) flakes using three different proportions of
ingredients per treatment. In order to determine the level of acceptability of the
development of spring rolls employing wrappers made of threadfin bream (Nemipterus
Japonicus) flakes, the current inquiry used an experimental design. The spring roll
wrapper will be strengthened by testing and venturing into other pelagic fish species.
Despite the favorable acceptability results, the researcher will continue to
investigate potential strategies for reducing the product's cost in order to guarantee
profitability. The Municipality of Ajuy should take the initiative to conduct research that
will advance the use of pelagic fish in the town, in collaboration with the academic
community and research bodies.
The researcher's work will allow the town to grow economically, which will assist
alleviate poverty and the food crisis in the Municipality of Ajuy. The aforementioned
initiatives will help foster an entrepreneurial culture, particularly among the
neighborhood's small and local companies.
Benefits of Cabbage Core
According to Cervoni, et al., (2022) vitamin K, folate, and potassium are all
found in
abundance in cabbage. Additionally, cabbage has some calcium, iron, and vitamins C
and A. In essence, cabbage is a fat-free food. A serving of one cup contains less than
one gram. A healthy food that is almost fat-free and low in calories, cabbage is also a
good source of vitamin K, folate, and potassium. It is a minor source of protein, but it
does offer fiber.
Texture of Spring Roll
The obstacle based on the researcher's study is that spring rolls, which are
primarily made of cereal flour, have a rubbery, tough texture that becomes less crunchy
when they are left to stand after frying or when those are reheated in a microwave oven
after being refrigerated or frozen for storage.
The researcher's method for producing the dough for spring roll wrappers is
characterized by that the dough's pH is adjusted to a range of 3.0 to 5.5 or a range of
8.0 to 10.5, and then the dough is baked. The findings in the spring roll wrapper, which
is easy to work with because it doesn't get sticky or brittle when baked, suppresses the
texture's deterioration after frying and when reheated in a microwave or similar device,
keeps its crunchy texture immediately after frying, and has a good texture without being
tough or tasting sour or harsh. (Miyata, et al. 2014)
Theoretical Framework
Modifying Food Texture According Rosenthal (2015) Food texture is a
collective term of sensory experiences originating from visual, audio and tactile stimuli.
The sensation of food texture plays a crucial role in influencing consumers’ liking and
preference of a food product. Consumer concern and interest in food texture vary from
one type of food to another. For solid foods, sensory experience associated with
fracture and breaking could be the most relevant textural features, whereas the
sensation of flow behavior could be the most critical texture-related feature for fluid
foods. For semisolid or soft solid foods, different patterns of stress–strain deformation
provide key information for the delicate texture variation among this type of food. Food
texture and food structure are the two internally linked properties. Although food
structure influences textural properties of a food, it is regarded as material property of
the food. The term food texture has a strong inclusion of sensory experience. Ingredient
interactions and food processing and preparation are the most important industrial
approaches for food texture (or food structure) creation or modification. Moisture
content and fat content are the two key determining factors for texture creation. Content
of air, as expressed as structure openness, also plays a critical role in texture creation.
Using these parameters as three dimensions, foods can be conveniently grouped for
their textural properties. Food texture sensation and perception are only made possible
by the interaction of food physics and oral physiology. Taste and aroma are based on
very different principles than food texture sensation. The sense of texture stimuli is
primarily detected by mechanoreceptors. The underlying psychophysical principles of
the interpretation of these sensory stimuli remain largely unclear, making it an extremely
complex internal process.
Conceptual Framework
Input Process Output
Evaluation in terms of: Data Gathering The results of the study

● Appearance ● Survey ● Making spring rolls
● Aroma Questionnaire using Cabbage
● Taste ● Statistical Data Core
● Texture analysis
Figure 1. Input Process Output (IPO M
The researcher adopted the Input Output Process (IPO) model. It includes all of
the materials and information that are required in the process, the specific details of
the process itself, and the guide on evaluation of students and teachers on making
spring rolls using Cabbage Core. The concept model, as shown in figure 1. It shows
what is the process of determining how the making spring roll using cabbage core are
popular. Also, what is the effect of their making spring roll using cabbage core on their
product.
For input, it consists of the evaluation and material in making spring roll using a
cabbage core. For the process, it includes the survey that was utilized, the data
collection method, and the statistical analysis of the data. it includes everything from
the initial gathering of information or data to the final results.
In developing the questionnaire, the researcher conducted a survey to the students and
teachers of Cielito Zamora Senior High School on evaluating the spring roll using
cabbage core in terms of appearance, aroma, taste and texture.
For output, this includes the action taken after interpreting the results of the
study. Action plan, recommendations and other related things taken for consideration.
From this, the researcher conceptualized recommendations that will help making spring
roll using cabbage core to improve and help in meeting the expectation of students,
especially the teacher, regarding the quality of the product.
Statement of the problem

This research aims to use cabbage core in making spring roll.
Specifically, it aims to answer the following questions:
1. How can spring roll filled with cabbage core be assesses in terms of:
1.1 Appearance‚
1.2 Aroma‚
1.3 Taste‚ and
1.4 Texture
2. Is there a significant difference between the evaluation of the teacher and student in
making spring roll using cabbage core?
Hypothesis
There is a difference in the overall satisfaction level in evaluating cabbage
core spring roll by teacher and student in terms of appearance, aroma, taste and
texture.
Scope and Limitation

This study aims to use cabbage core in making spring roll. This study will use
experimentation to identify the correct measurements of ingredients and procedures in
making spring rolls using cabbage core. Also, the final product will be subjected to
evaluation on the criteria: appearance, aroma, taste and texture by selecting students
and teachers of Cielito Zamora Senior High School.
Significance of the study
The result of this study will be beneficial to the following:
Consumer. To provide an alternative recipe for making spring roll using cabbage
core‚ which can be cost-effective‚ nutritious healthier option for consumers.
Entrepreneurs. To explore the possibility of using cabbage core in spring roll
production. This can provide a low-cost‚ eco-friendly and sustainable alternative‚ which
can set them apart from their competitors.
Future researchers. To explore the nutritional benefits of cabbage core. They can also
experiment with different cuisines and dishes to discover other ways to use cabbage
core as an ingredient. Which can lead to new product development and innovative food
solutions that can contribute to a sustainable food system and reduce food waste.
Definition of terms
The following terms are operationally defined for the better understanding of the study:
Appearance - The visual aspect outward look of something encompassing how it is
perceived visually. In appearance the following are included: color‚ presentation‚ shape
and texture.
Aroma - refers to the discernible scent emitted from a substance, specifically in the
context of spring rolls made using cabbage core. This includes the intensity, quality,
duration, and complexity of the scent, objectively assessed through standardized scales
or sensory evaluations.
Cabbage core - Cabbage core refers to the innermost, firm section of a cabbage head,
distinct from the outer leaves. It is characterized by its denser and tougher composition
and is commonly used as an ingredient, particularly in culinary applications such as
making spring rolls. Entails specifying t It's finely shredded or chopped, contributing to
texture and flavor. This definition ensures consistency in culinary processes.
Crispness - Textural sensation experienced when biting or chewing a food
item‚ characterized by firmness‚ brittleness and often accompanied by an audible
crunch or crackle. The following are included in crispiness: coating integrity‚ moisture
content‚ sound and texture
Spring roll - A spring roll is a thin wrapper filled with vegetables, proteins, and
sometimes noodles or rice, seasoned with spices and sauces. It's rolled into a cylinder,
can be served fresh or cooked for crispiness, and is often accompanied by dipping
sauces like sweet chili or peanut.
Taste - The special sense that perceives and distinguishes the sweet, sour, bitter, salty,
or umami quality of a dissolved substance and is mediated by taste buds on the tongue
the objective sweet, sour, bitter.
Texture - Texture refers to the tactile sensation experienced when interacting with a
substance, including qualities like smoothness, roughness, softness, hardness, and
granularity. It involves specifying physical properties perceived through touch, often
measured objectively with instruments like texture analyzers.
Chapter 2
Methods
This chapter deals with the procedures and techniques used by the researchers in
completing the study. It includes research design, data gathering procedure, sources of
data and data analysis.
Research Design
This quantitative study will use the descriptive-comparative design to investigate
the process of making spring roll using cabbage core. This study will provide a detailed
description of the steps included in preparing spring roll with cabbage core including the
selection and preparation of the cabbage core, the cooking process and the final
presentation. Also, it will use survey as the instrument in gathering the respondent’s
evaluation on the criteria: Taste‚ Texture‚ Aroma and Appearance.
Population and Sample
The study described will utilize convenience sampling as its chosen sampling method.
This method involves selecting participants based on their easy accessibility rather than
through random selection, making it practical for gathering data. The study will focus on
Grade 12 students and teachers from Cielito Zamora Senior High School as its
respondents.
Figure 2. Distribution of Respondents
Cielito Zamora Senior Students Teachers

High School
Grade 12
Students
15 15
And
Teachers
Materials and Procedure

This study will use the following survey as sources in the final questionnaire to be
given to the respondents: Sweet Potato Leaves Questionnaire by Charlyn joy
Abañas‚ (2020). It consists of taste‚ texture‚ appearance‚ and aroma
The researcher will utilize a non-stick pan, food processor, strainer, mixing
bowl, kitchen
knife, chopping board, whisk, brush fork and spoon, plate and stove as equipment in the
production of the spring roll made with cabbage core. Afterwards, the research used
salt, pepper, onion, garlic, carrots, all-purpose flour, oil, cabbage core and water as the
ingredients in preparing the spring roll cabbage core.
Wash and clean the cabbage core to remove the impurities and odor. Set aside
for a while and mince both 3 garlic cloves and 1 large onion and ⅓ carrots one by one
at a time using a food processor. After that, use the food processor to mince the 7–10
cabbage cores, preparing for the filling of the spring roll. After that, add seasonings and
set aside. In a clean bowl, add 2 cups of flour and 2 cups of water and mix it well. After
that, put the excess cabbage core on the mixture and mix it well until the consistency of
it is thick. After that, heat up a nonstick pan and brush the mixture on it on low, medium,
and high heat. Let the wrapper cook. When it’s some way white, you can remove it from
the pan and start making spring rolls. Once you’re done, you can transfer the garlic,
onion, carrots, and cabbage core to the wrapper. Fry it until it turns golden brown. Make
sure to serve it while it's hot.
This study will use convenience sampling technique to identify the respondents
answer
the research instruments. The respondents of this study will be the teachers and
students of Cielito Zamora Senior High School.
Data Gathering Procedure
The researcher will provide a consent letter to the students and teachers of
Cielito Zamora Senior High School that will be part of the study to evaluate the Spring
roll made with cabbage core. Then, the researchers will be using a standardized survey
design questionnaire to evaluate the students and teachers in terms of taste, texture,
aroma and appearance. While collecting the results, the researchers will improve the
Spring rolls cabbage core based on the evaluations of the students and teachers.
Data Analysis
Data Analysis for spring rolls cabbage core survey results will be analyzed
using Microsoft Excel (WM) that provides automated analysis of statistical data.
To address research question 1 the researchers will perform descriptive statistics on
the survey responses. This includes calculating the mean and standard deviation for
the aroma, appearance, taste and texture of cabbage core spring roll as rated by the
teachers and students of Cielito Zamora Senior High School. This will provide an
overall understanding of how teachers and students observe the different aspects of
cabbage core spring rolls.
Formulas:
Average Deviation = 1/nΣ|xi - x|̅
Standard deviation is σ=√[Σ(x-x)̄ ²/n]
To address research question 2 the researchers will perform t-tests or

independent means to compare the mean scores given by teachers and students. This
will help determine if there’s a significant difference in the evaluation between two
groups. The t-test or independent means shall be used provided that the data gathered
one normally distributed.
Formulas:
One Sample t-test is T = (X̄ – μ) / S/√n
Ethical Considerations
For ethical considerations before conducting this study, the participants will be
provided with comprehensive background material and important details regarding this
study's objectives. By giving their informed consent, the respondents shall willingly
decide to participate in the research. According to RA 10173, also known as the Data
Privacy Act, all information will be held and handled with the utmost confidentiality by
not disclosing the names and identities of the research participants in order to
guarantee anonymity, secrecy, and the avoidance of potential harm.
Chapter 3
Results
This chapter contains the analysis of the result and interpretation of the data gathered
using questionnaires about the specific problem of the study.
The subsequent tables evaluated the respondent’s assessment of The Production of

Spring Roll Cabbage Core made from Cabbage core in terms of appearance, flavor,
taste, and texture.
Table 1. The Respondent’s Assessments of The Production of Spring Roll

Cabbage Core made from Cabbage Core in terms of its appearance.
Appearance Weighted Adjectival

Mean rating
1. Cabbage Core spring roll is golden brown. 3.9 SA
2. Cabbage Core spring roll has a cylinder shape. 3.5 SA
3. Cabbage Core spring roll has on even fried color. 3.6 SA
4. Cabbage Core has a visibly fresh appearance. 3.6 SA
5. Cabbage Core spring roll has a visually appealing presentation 3.6 SA
aroma.
Overall Mean 3.6 SA
Legends:
3.50-4.00 Strongly Agree
2.50-3.45 Agree
1.50-2.45 Disagree
1.00-1.45 Strongly Disagree
Table 1 presented how the teachers and students assess the Spring roll Cabbage Core
base on its appearance. Table Shows that eighty percent (80%) of the teacher and
students strongly agree (SA) that the Spring Roll Cabbage Core is Golden Brown.
Whereas twenty percent (20%) of the teachers and students strongly agree (SA) that
the spring roll cabbage core has a cylinder shape, even fried color, fresh appearance
and visually appealing.
Based on researcher’s personal account, the appearance of spring roll cabbage core
has a look of golden brown that visually appealing for students and teachers, while
some of students and teacher are not.
Table 2. The Respondent’s Assessments of the Production of Cabbage Core

made from Cabbage Core in terms of Aroma.
Aroma Weighted Adjectival

Mean rating
1. Cabbage Core spring roll has an umami smell. 3.5 SA
2. Cabbage Core spring roll has pleasant aroma. 3.8 SA
3. Cabbage Core spring roll has savory smell. 3.8 SA
4. Cabbage Core spring roll has a hint of garlic aroma. 3.3 A
5. Cabbage Core spring roll has a subtle onion scent. 3.4 A
Overall Mean 3.5 SA
Legends:
2.50-3.45 Agree
1.50-2.45 Disagree
Table 2 presented how the teachers and students assess the spring roll cabbage core
base on its Aroma. Table Shows that sixty percent (60%) of the teachers and students
Strongly Agree (SA) that the spring roll cabbage core has an umami smell, pleasant
aroma, and savory smell. Whereas forty percent (40%) of the teacher and students
Agree (A) that the Aroma of spring roll cabbage core has a hint of garlic and onions
scent.
Based on researcher’s personal account, the aroma of spring roll cabbage core is
suitable for preferred aroma of teachers and students, while some of teacher and
students are not.
Table 3. The Respondent’s Assessments of the Production of Spring Roll

Cabbage Core made from Cabbage Core in terms of Taste.
Taste Weighted Adjectival

Mean rating
1. Cabbage Core spring roll is tasty. 3.9 SA
2. The spring roll made using cabbage core retains its natural 3.4 A
sweetness.
3. Cabbage Core flavor is evident. 3.9 SA
4. Cabbage Core spring roll has a hint of spice that enhance the 3.4 A
flavor.
5. Cabbage Core spring roll has a distinct freshness in its taste. 3.7 SA
Overall Mean 3.6 SA
Legends:
2.50-3.45 Agree
1.50-2.45 Disagree
base on its taste. Table shows that sixty percent (60%) of the teachers and students
Strongly Agree (SA) that the spring roll cabbage core flavor is evident, has a distinct
taste and tasty. Whereas forty percent (40%) of the teachers and students Agree (A)
that the taste of spring roll cabbage core retains its natural sweetness and has a hint of
spice in flavor.
Based on researcher’s personal account, the taste of spring roll cabbage core is
suitable for preferred taste of teacher and students, while some of the teacher and
students are not.
Table 4. The Respondents Assessments of The Production of Spring Roll

Cabbage Core Made from Cabbage Core in Terms of Texture.
Texture Weighted Adjectival

Mean rating
1. Cabbage Core spring roll is crispy. 3.7 SA
2. The ingredients are well-incorporated. 3.8 SA
3. Cabbage Core spring roll has a firm texture. 3.6 SA
4. Spring roll cabbage core filling has a soft and chewy 3.7 SA
consistency.
5. Cabbage Core spring roll is crisp on the outside and tender 3.7 SA
inside.
Overall Mean 3.7 SA
Legends:
2.50-3.45 Agree
1.50-2.45 Disagree
base on its Texture. Table shows that seventy-five percent (75%) of the teachers and
students Strongly Agree (SA) that the spring roll cabbage core is crispy and well-
incorporated. Whereas twenty-five percent (25%) of the teachers and students Strongly
Agree (SA) that the texture of spring roll cabbage core has a firm, soft, chewy, crisp on
the outside and tender inside.
Based on researcher’s personal account, the texture of spring roll cabbage core is
suitable for preferred texture of teachers and students, while some of the teachers and
students are not.
Chapter 4
Discussion
This chapter contains a summary of findings, conclusions and recommendation of the
study.
Summary of Findings
Based on the results of the survey questionnaires, the researchers have come
up with following findings:
1. The Findings shows that both students and teachers Strongly Agree (SA) on the
appearance, aroma, taste and texture of spring roll cabbage core. Overall, the
responses indicate positive perceptions of the product over these key dimensions.
Conclusion
Based on the aforementioned findings, the following conclusions are
deduced:
1. The assessment conducted by both teachers and students on the spring roll
cabbage core made from cabbage core, considering its appearance, aroma, taste, and
texture, was deemed successful. Consequently, it is deemed feasible to market spring
roll cabbage core.
Recommendations
In the process of the findings and conclusions presented, the

following are recommended:
1.Consumers. Consumers should serve a spring roll made from cabbage core to
children as an alternative nutritional and develop more recipes using cabbage core as a
main ingredient.
2. Entrepreneurs. It is recommended that the entrepreneurs should sell a spring roll
made of cabbage core in the market to make an affordable and healthy foods to sustain
their daily needs.
3. Future researcher. Should conduct more product that is made from cabbage core
because aside from wasting the core. It can be used also in developing new products
like spring roll, desserts made of cabbage core, etc. also when making a spring roll
cabbage core it is recommended to consider the appearance, aroma, taste and texture
and its nutritional benefits at the same time.
References
Ganesh, et al. (2021) https://pubmed.ncbi.nlm.nih.gov/34560492/

Tokuyasu, et al. (2022). https://www.researchgate.net/figure/The-core-and-outer-leaves-
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Appendix A
Permit to Conduct Study
November 24, 2023

Dear Respondents
Good Day!
We are the students from 12-ROBUCHON conducting a research study titled "Making
spring rolls using cabbage core" This research is an important component of our subject
Inquiries, Investigations and Immersion Research we could greatly appreciate your
willingness to participate in our study by being interviewed at your most convenient
time.
Rest assured that all responses will be treated without most confidentiality and your
privacy will be respected.
Thank you for your valuable contribution to our research
Sincerely yours,
Apedra, Jasper G. Tacanay, Reinier A. Cunanan, Mike Jhoey Ace D.
Reyes, Natha P. Alpe, Princess Mae P. Baje, Jericko

Appendix B
Research Instrument
To the Respondent,
We are currently conducting our research entitled; “Cabbage Core Spring Roll” as a
partial fulfillment of our subject requirements for the subject Inquiries, Investigations and
Immersion Researcher at Cielito Zamora Senior High School. In this survey, we are
humbly requesting for your time and effort to go over this questionnaire as your
responses will be very much helpful in achieving the purpose of our research. Rest
assured that the information you will provide will be kept confidential and will be used for
research purposes only. Thank you!
Name of respondent's:(optional) ______________________________
Student
Teacher
Direction: Rate the products acceptability in terms of appearance, aroma, taste and
texture by putting check marks ✅ on the provided column according to your perception
Numerical Rating Categorical Verbal Response

4 [3.50- Strongly Agree
4.00] (SA)
3 [2.50- Agree
3.45] (A)
2 [1.50- Disagree
2.45] (D)
1 [1.00- Strongly Disagree
1.45] (SD)
Appearance 4 3 2 1
1. Cabbage core spring roll is golden brown.
2. Cabbage core spring roll has a cylinder shape.
3. Cabbage core spring roll has on even fried color.
4. Cabbage core has a visibly fresh appearance.
5. Cabbage core spring roll has a visually appealing presentation

aroma.
Aroma 4 3 2 1
1. Cabbage core spring roll has a sweet smell.
2. Cabbage core spring roll has pleasant aroma.
3. Cabbage core spring roll has savory smell.
4. Cabbage core spring roll has a hint of garlic aroma.
5. Cabbage core spring roll has a subtle onion scent.
Taste 4 3 2 1
1. Cabbage core spring roll is tasty.

2. The spring roll made using cabbage core is sweet
3. Cabbage core flavor is evident.
4. Cabbage core spring roll has a hint of spice that enhance the
flavor.
5. Cabbage core spring roll has a distinct freshness in its taste.
Texture 4 3 2 1
1. Cabbage core spring roll is crispy.
2. The ingredients are well-incorporated.
3. Cabbage core spring roll has a firm texture.
4. Spring roll cabbage core filling has a soft and chewy consistency.
5. Cabbage core spring roll is crisp on the outside and tender

inside.
https://www.studocu.com/ph/document/davao-doctors-college/language-f/sweet-potato-
leaves-pudding-questionnaire/36193632

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CIELITO ZAMORA SENIOR HIGH SCHOOL 1

MAKING SPRING ROLL USING CABBAGE CORE

A Research Paper Proposal Presented to the

Faculty of the Technical Vocational Livelihood Track

Home Economics Strand

Cielito Zamora Senior High School

In Partial Fulfillment of the Requirements for the

Subject Practical Research II

Mike Jhoey Ace D. Cunanan

Princess Mae P. Alpe

BACKGROUND OF THE STUDY………………………..…………………………..…...3

LITERATURE AND STUDIES………………………………………………..….…….…..4

SCOPE AND LIMITATION…………………………………………………….…….……...9

SIGNIFICANCE OF THE STUDY................................................................................9

SAMPLE AND SAMPLING PROCEDURE………………………………..…………….11

Figure 1 IPO MODEL………………………………………………………………………..8

Figure 2 DISTRIBUTION OF RESPONDENTS………………………………………….11

Background of the Study

Review of Related Literature

Development of Spring Roll

Development of Spring roll

Input Process Output

Evaluation in terms of: Data Gathering The results of the study

Figure 1. Input Process Output (IPO M

Statement of the problem

1.3 Taste‚ and

Scope and Limitation

Figure 2. Distribution of Respondents

Cielito Zamora Senior Students Teachers

Materials and Procedure

Average Deviation = 1/nΣ|xi - x|̅

Standard deviation is σ=√[Σ(x-x)̄ ²/n]

To address research question 2 the researchers will perform t-tests or

One Sample t-test is T = (X̄ – μ) / S/√n

using questionnaires about the specific problem of the study.

The subsequent tables evaluated the respondent’s assessment of The Production of

Table 1. The Respondent’s Assessments of The Production of Spring Roll

Appearance Weighted Adjectival

Table 2. The Respondent’s Assessments of the Production of Cabbage Core

Aroma Weighted Adjectival

Table 3. The Respondent’s Assessments of the Production of Spring Roll

Taste Weighted Adjectival

Table 4. The Respondents Assessments of The Production of Spring Roll

Texture Weighted Adjectival

In the process of the findings and conclusions presented, the

Ganesh, et al. (2021) https://pubmed.ncbi.nlm.nih.gov/34560492/

Permit to Conduct Study

November 24, 2023

Apedra, Jasper G. Tacanay, Reinier A. Cunanan, Mike Jhoey Ace D.

Reyes, Natha P. Alpe, Princess Mae P. Baje, Jericko

Numerical Rating Categorical Verbal Response

1. Cabbage core spring roll is golden brown.

2. Cabbage core spring roll has a cylinder shape.

3. Cabbage core spring roll has on even fried color.

4. Cabbage core has a visibly fresh appearance.

5. Cabbage core spring roll has a visually appealing presentation

1. Cabbage core spring roll has a sweet smell.

2. Cabbage core spring roll has pleasant aroma.

3. Cabbage core spring roll has savory smell.

4. Cabbage core spring roll has a hint of garlic aroma.

5. Cabbage core spring roll has a subtle onion scent.

1. Cabbage core spring roll is tasty.

2. The spring roll made using cabbage core is sweet