STATE UNIVERSITY OF NORTHERN

Republic of the Philippines

NEGROS
RESEARCH AND DEVELOPMENT
OFFICE
SUNN R&D-FORM 1a
PROGRAM/PROJECT/STUDY PROPOSAL TEMPLATE

A. BASIC INFORMATION
1. Program/Project/Study Title

SquaTi Cookies: A livelihood extension program.

2. Proponent (s)
Name and Signature Telephone Number (s)/Email Address(es)

Program/Project/Study Leader (Main author): romeldivinagracia2@[Link]

Romel S. Divinagracia Jr. +639956249302
Samantha Braganza braganza.samantha666@[Link]
Jennefer Dignadice +639949787270
Leah De Gracia dignadicejennefer025@[Link]
Co-authors (indicate % involvement per proponent): +639672518425
Anabelle E. Villaceran degracialeah26@[Link]
Elvin Lucatin +639055745224

3. Type of Program/Project/Study Proposal

___ Qualitative Specifically: _______________________________

___ Quantitative
___ Experimental
 Developmental
___
___ Mixed Method

4. Research Agenda
 Science Technology and Innovation
___
agenda sub-topic: ________________________________
___ Health and Food Safety and Security
agenda sub-topic: ________________________________
___ Education, Language, Gender and Development and Humanities
agenda sub-topic: ________________________________
 Environmental Management, Disaster Risk Reduction, Peace and Sustainable Community
___
agenda sub-topic: ________________________________
___ Business, Economics and Policy Formulation
agenda sub-topic: ________________________________

5. Program/Project/Study Duration
10 Months

(034) 454 1877

research@[Link]
[Link]
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6. Program/Project/Study Location

Sagay City Farm School, Brgy. Rizal, Sagay City, Negros Occidental

7. Cooperating Universities/Funding Agencies (Collaborative Research)

Food Technology Research and Development Centre

8. Total Budget Requested (In Philippine Peso)

PHP 50,000.00
B. TECHNICAL DESCRIPTION

Cookies are widely appreciated and consumed globally due to their low moisture content and
extended shelf life, (Hussain,2022). In the Philippines, addressing malnutrition involves considering
various interconnected factors, including health, social, and economic elements. The availability and
utilization of food within communities play crucial roles in determining nutritional outcomes. They
serve not only as a snack but also for social events like picnics and gatherings, making them a
versatile item in many diets. Incorporating carrots, squash, and sweet potatoes into cookie recipes can
significantly boost their nutritional value, providing a healthier option that avoids relying on a single
vegetable type.

Sagay City is blessed with wide cultivating land and abundant seascape. Locally, Sagay
produces tons of squash and tilapia. One of the livelihoods in Sagay is mainly farming and fishing.
Due its abundance a lot of produced are left unsold and underutilized that leads to food waste. These
produced have a potential to solve local and global issues including, food hunger, poverty and
sustainability. By developing nutrient-rich cookies, there is potential to contribute positively to
community nutrition, especially in areas where food security and health challenges are prevalent. The
Philippines aims to create sustainable development in line with these are sustainable livelihood
practices where we don’t just introduce a livelihood program in which people can benefit financially
but ergonomically friendly towards people and environment.

Cookies a food item that is consumed packed with protein and carbohydrates. This study
explores with the development of vitamin A rich food item which is a squash cookies enriched with
protein from tilapia. A nutritious snack and environmentally friendly. As well as, analysing its
nutritional content specifically, vitamin A and protein, its microbiological analysis, yeast, and Mold
and determine its readiness for consumption through toxicity testing specifically artemia method and
product acceptability using organoleptic sensory evaluation, flavour, colour, and aroma. Which is
affordable and commercial ready product that can be extended towards a wider utilization.

This study is aligned with 10 out of 17 Sustainable Development Goals of United Nation; No
poverty (G1), Zero Hunger (G2), Good Health and well- being (G3), Quality Education (G4), Decent

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work and economic growth(G8), Industry, innovation, and infrastructure (G9), Reduced
inequalities(G10), Sustainable cities and communities (G11), Responsible consumption and
production (G12), and Partnership for the goals (G17) (United Nations, 2016). It will help in
mitigating the local pressing issue of income loss and poverty, address issues concerning
underutilization of raw consumable products including squash and tilapia. An income generating
through livelihood extension program. And offers a nutritious food alternative that would greatly
contribute to health of consumers.

1. Research Objectives/ Problem Statements

Generally, this study aims to develop an innovative SquaTi Cookies as a livelihood extension
Program.
Specifically, this study aims to:
Determine the following
A. Microbiological content in terms of:
i. Yeast
ii. Molds
B. Biochemical Analysis in terms of
i. Vitamin
ii. Protein
C. Level of acceptability using organoleptic sensory evaluation (Affective Testing) in terms
of:
i. Colour
ii. Aroma
iii. Flavour

Conceptual Framework

INPUT
PROCESS OUTPUT
Development of squash Microbiological
with tilapia product.
Produced product
assessment SquaTi Cookies
Market study Biochemical
assessment Product
development shelf-life
determination sensory
evaluation.

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4. Delimitation of the Study

This study is confined to the analysis and development of the cookie product itself, focusing
exclusively on the formulation, teste, texture, and overall quality of the final product. It does
not extend to examining or including the bones, scale, and organs of the fish used in the recipe,
nor does it cover the seeds and skin of the squash. Additionally, the study deliberately
excludes any investigation into the introduction or impact of livelihood program extensions
related to the product. The primary aim is to concentrate on the development aspects of SquaTi
Cookies, rather than broader programmatic or by – product considerations.

5. Research Materials and Methods

a. Research Design
This developmental research design which attempts to produce a nutritious squash with
tilapia cookies. A developmental research design was employed because it develops a product
using Squash (Cucurbita maxima L.)and Tilapia (Oreochromis niloticus) to enrich with
vitamin A and protein. And, for livelihood extension program as opposed, to simple
instructional development, has been defined as “the systematic study of designing, developing
and, evaluating instructional programs, processes, and products that must meet criteria of
internal consistency and effectiveness (Seels & Richeyt,1994).

Materials
In the formulation of the SquaTi cookies, the materials to use are the, Squash, tilapia ,
butter, egg, flour, and baking powder. The PPE (Personal Protective Equipment) used are the
apron, tennis shoes, rubber hand gloves, hairnet, tissue paper for towels. The utensils and tools
are the following, 6 crystal 35 cm diameter bowl (pyrex) with cover, measuring glass,
measuring cups, wooden spoon, wooden flat ladle, scraper, electric hand mixer, elongated
plates, pot holder, timer, temperature scale, food thong, piping bag.

Before
The researchers of the study had conducted a thorough interview and observation.
1. Survey regarding the issue or gap.
2. Literature analysis.
3. Ingredient availability survey.
4. Setting up supplies and equipment.

During
The researchers will gather information, results of the study including, the vitamin content,
protein as well as its market acceptability results.
1. Selection of Squash and Tilapia.
2. Washing and cleaning of ingredients.
3. Slicing and dehydrating of squash.
4. De-boning of tilapia and dehydrating.

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5. Pulverizing of squash and tilapia.

6. Baking of cookies.
7. Undergo laboratory testing or market acceptability.
8. Labelling and packaging.
9. Samples of prototyping.
10. Sensory evaluation of the product.
11. Data gathering.

After
The researchers are open for further improvement of the study as well as monitor the impact
of it in the livelihood of community.
1. Developed and Evaluation of SquaTi cookies consumers.

Experimental Layout

T1- 30% Squash, 20% Tilapia, 20% Flour, 15% sugar, 15% butter
T2- 35% Squash, 15% Tilapia, 20% Flour, 15% sugar, 15% butter
T3 – 40% Squash, 10% Tilapia, 20% Flour, 15% sugar, 15% butter
T0- Commercial cookies

T1 T2 T3 T0
R1 R2 R3 R1 R2 R3 R1 R2 R3

The flow chart in SquaTi Cookies production

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b. Research Instrument
The microbiological assessment and test methods used was the pour plate method for Molds
and yeasts. The biological assessment was done using the Official methods of Regional Centre
of analysis of the association of analytical chemists and the ASEAN Manual of food analysis
Regional Centre of the ASEAN Network of Food Data System. This study used Nine-point
Hedonic Scale as a survey instrument in gathering the data, the scale was designed to rage
from 0-99, and above is its modality.
1. Dislike extremely, (0-1.99)
2. Dislike very much, (2-2.99)
3. Dislike moderately, (3-3.99)
4. Dislike slightly, (4-4.99)
5. Neither like nor Dislike, (5-5.99)
6. Like slightly, (6-6.99)
7. Like moderately, (7-7.99)
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8. Like very much, (8-8.99)

9. Like extremely, (9-9.99)

c. Data Gathering Procedure

The food compositions were designed meticulously in reference to food chemistry to
enhance its appearance, color, texture, flavor, aroma, and mouthfeel. The characteristics of
each ingredient were carefully analyzed so that each ingredient could harmonize with the
others. After the food products were developed into 3 replications, those were then finalized
for microbiological, toxicity, and biochemical assessments. The data for these were gathered
and analyzed. After the determination that the samples were on food safety levels, the
acceptability procedure was then prepared.

d. Data Analysis Procedure

In the development of the samples, this study used percentage, ratio, proportion, mean
standard deviation and t-test in data analysis. In the microbiology, toxicity and biochemical
analysis, Negros Prawn Procedures Cooperative Analytical and Diagnostic Laboratory used
the official method of the association of analytical chemists and the ASEAN manual food
analysis regional centre of ASEAN Network of Food Data System were used.

e. Ethical Considerations
Prior to the conduct of the study, notice to proceed certification was processed, then the
location of the study was prepared and the sampling techniques were considered. The people
involved will be informed through online communication and formal letter. The study was
discussed with the principal of the senior high school, and the leader of its members of the
community.

a. Expected Output

SquaTi Cookies, A Vitamin rich cookie enriched with protein.

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b. Potential Impact
This study will help in mitigating the local pressing issue of income loss and poverty, address issues
concerning underutilization of raw consumable products including squash and tilapia. An income
generating through livelihood extension program. And offers a nutritious food alternative that would
greatly contribute to health of consumers.

c. Users

Western Visayas consumers

d. Major Activities/ Workplan/ Milestones (Use Gantt Chart)

1 2 3 4 5 6 7 8 9 10
Agency
Involved
SAGAY
CONDUCT CITY
INTERVIEW FARM
SCHOOL
SAGAY
ONSITE CITY
VISITATION FARM
SCHOOL
SAGAY
ANALYSIS/FINDING CITY
THE GAP FARM
SCHOOL
DEVELOPING
SOLUTION
TITLE DEFENSE
Food
PRODUCT technology
DEVELOPMENT/ and
PROTOTYPING development
centre
LABORATORY Negro’s
ANALYSIS Prawn
USER MANUAL
DEVELOPMENT
RESEARCH
DEFENSE/FINAL
DEFENSE
IMPLEMENTATION
AND EVALUATION
e. Budget Requirement Summary (In Philippine Peso)

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Particulars (itemized and costed) Unit Unit Cost Quantity Total Cost
A. Personal Services
Salaries and wages
Honorarium/Allowances PAX P1,250.00 4 P5,000.00
Consultation
SUBTOTAL P5,000.00
B. Maintenance and Other Operating
Expenses (MOOE)
Supplies and Materials
Squash Kl. P 25.00 10 P 250.00
Tilapia Kl. P 200.00 2 P 400.00
Flour Kl. P 50.00 1 P 50.00
Egg Pcs. P 10.00 30 P 300.00
Butter Block P 50.00 5 P 250.00
Sugar Kl. P 100.00 2 P 200.00
SUBTOTAL P1,450.00
Travelling Expenses P 2,550.00 P 2,550.00
SUBTOTAL P 2,550.00
Meals and Accommodations PAX P 2,750.00 4 P 11,000.00
SUBTOTAL P 11, 000.00
C. Capital Outlay
Equipment
Machinery
PHP P 30,000.00 P30,000.00
Building
Renovations
SUBTOTAL P30,000.00
GRAND TOTAL P50,000.00
f. BRIEF PROFILE OF PROPONENT (S)
a. Education
Name and Addresses of Educational Degrees Obtained and Area of Month/Year
Establishment Specialization From To
State University of Northern Negros Bachelor in technology livelihood 2021 Up to
education major in home present
economics(ongoing)

b. Other Studies
Subject/Place/Dates

c. Publications and Research Experience

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D. OTHER ATTACHMENTS
1. Study Instrument

2. Permits

E. References (APA 7th Edition Format)

8
Abello, D.P. (2021). Trenda and Challenges in Philippine Agriculture. Department of Agriculture.
[Link] Philippine-agriculture/ .

Acosta, A. R. (2020). Climate Change Impacts on the Philippines Agriculture. Department of Science
and Technology. [Link]

Bautista, R. M. (2019). Economic constraints and agricultural productivity in the Philippines. Asian
Journal of Agriculture and Development. [Link]

Laelago, T. (2023, July). Chemical and Sensory Evaluation of Wheat (Triticumaestivum L.) Bread
Enriched with Pumpkin (Cucurbita maxima L.) Flour. ResearchGate.
[Link] Chemical and Sensory Evaluations of Wheat
Triticum aestivum L Bread Enriched with Pumpkin Cucurbita maxima L Flour.

SUBMITTED BY: Noted:

ROMEL S. DIVINAGRACIA JR.

KRISTINE T. SOBERANO, Ph.D.
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Proponent’s Name and Signature Research Director

Designation and Date

Department/Office/Unit/Program

Ok as to availability of funds: Ok as to Budget:

JENNIFER O. PARDENILLA JEA RUTH E. NEMENZO, MPA

Accountant III Budget Officer

Recommending Approval: Recommending Approval:

FREYA WYAN S. DELA CRUZ, CPA, LPT, MBA JUDITH S. RABACAL, Ph.D.
Director for Finance Vice-President for Research, Extension
and Innovation

Approved:

RENANTE A. EGCAS, Ph.D.

President

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