Development and Acceptability of

Milk fish Siomai in San Carlos City,

Pangasinan
Group 4
Jonard C. Cardano
Jay Oliver M. Barlaan
Mira Mae Zara
Shaira Mae B. Ferrer
 
 
Statement of the Problem
The study aims to determine the Development and Acceptability of Milkfish
The study aims to determine the Development and Acceptability of Milkfish
Siomai in Public market of San Carlos City, Pangasinan.
Siomai in Public market of San Carlos City, Pangasinan.
 
 
Specifically, it intended to answer the following questions:
Specifically, it intended to answer the following questions:

1. What is the profile of the respondents in terms of;

1. What is the profile of the respondents in terms of;
a. Age
a. Age
b. Gender
b. Gender
c. Siomai Preference
c. Siomai Preference
2. What is the acceptability of the Milkfish Siomai in terms of;
2. What is the acceptability of the Milkfish Siomai in terms of;
a. Taste/ Flavor
a. Taste/ Flavor
b. Aroma/ Smell
b. Aroma/ Smell
c. Color
c. Color
d. Appearance
d. Appearance
3. What is the marketability of the Milkfish Siomai in terms of profit?
3. What is the marketability of the Milkfish Siomai in terms of profit?
 Research Paradigm or Framework
IPO MODEL
INPUT PROCESS OUTPUT

INGREDIENTS: *GRIND ALL

VEGETABLES
*MILKFISH
*MIXING ALL
*ONION
INGREDIENTS
*CARROTS EXCEPT FOR
*POTATOES WRAPPER AND
MILKFISH
WATER SIOMAI
*PEPPER
 
*EGGS *PUT MIX
INGREDIENTS IN  
*SESAME OIL
WONTON
*SALT WRAPPER
*WONTON WRAPPER
*STEAM
*WATER FOR STEAM  
 CONCEPTUAL FRAMEWORK
KNOWLEDGE

FOOD PREPARATION
FOOD STORAGE FOOD PRESERVATION

PRODUCE NUTRITIOUS
AND CONCUMER PRODUCE SHELF
MAKE FOOD AVAILABLE
ACCEPTABLE MILKFISH STABLE PRODUCTS
THROUGHOUT THE YEAR
SIOMAI PRODUCT

HELPS IN FOOD
SECURITY ATTAINMENT

Conceptual Framework Paradigm

 Research Design
 
 
This
Thisstudy
studyusesusesaadescriptive
descriptiveresearch
researchdesign.
design.According
According
totothe
theoffice
officeofofHuman
HumanResource
ResourceProtections
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(OHRP,1998),aa
descriptive
descriptivestudy
studyprovides
providesinformation
informationabout
aboutthethenaturally
naturally
occurring health status, behavior, attitudes or
occurring health status, behavior, attitudes or otherother
characteristics
characteristicsofofaaparticular
particulargroup.
group.Likewise,
Likewise,Descriptive
Descriptive
research
researchdesign
designisisaascientific
scientificmethod
methodwhich
whichinvolves
involves
observing and describing the behavior of a subject
observing and describing the behavior of a subject withoutwithout
influencing
influencingititininany
anyway.
way.
 Research Procedure

InIncreating questionnaire, we will use pen

creating questionnaire, we will use pen and and
paper
papertypetypeofofquestionnaire.
questionnaire.InInconstructing
constructingitems
itemsinin
questionnaire,
questionnaire,we wewill
willuse
useopen
openand
andclose-ended
close-ended
question.
question.NameNameandandaddress
addressofofthe
theperson
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questionnaire
questionnaireisistotoreturned
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shouldbe
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the
thebeginning
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wellasasininthe
theend.
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meaningful
meaningfultotorespondents,
respondents,enough
enoughinformation
information
should be included.
should be included.
 Statistical Treatment of Data

Likert
LikertScale
Scale
InIndetermining
determiningthetheacceptability
acceptabilityofofmilkfish
milkfishsiomai,
siomai,thethe
researchers use the Likert scale. A Likert scale is a psychometric
researchers use the Likert scale. A Likert scale is a psychometric
scale
scalecommonly
commonlyinvolved
involvedininresearch
researchthat
thatemploys
employs
questionnaires.
questionnaires.ItItisisthe
themost
mostwidely
widelyused
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research,such
suchthat
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Scalefrom
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themost
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acceptableand and11asasthe
the
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acceptable.
 Statistical Treatment of Data
Score Level of Acceptability Interpretation

5 Strongly Acceptable (SA) Milkfish Siomai is 100%

acceptable

4 Acceptable (A) 75% acceptable

3 Fairly Acceptable (FA) 50% Acceptable

2 Unacceptable (U) 25% Acceptable

1 Strongly Unacceptable (SU) Not Acceptable

 Questionnaire
A. DEMOGRAPHIC PROFILE
Name: ____________________________________
Gender: M___ F____
Address: __________________________________
Siomai Variant Preference: Beef____ Chicken___ Pork____ Fish____

EVALUATION OF MILKFISH SIOMAI

Directions: Read and understand each statement carefully. Check the box corresponding to your level of assessment. Use
  the legend below as guide in choosing your answer.
 

Rating Descriptive Rating

5 Strongly Acceptable (SA)

4 Acceptable (A)
3 Fairly Acceptable (FA)

2 Unacceptable (U)
1 Strongly Unacceptable (SU)
 Questionnaire
B. Level of Acceptability of Milkfish Siomai 5 4 3 2 1

Taste/ Flavor          

Aroma/ Smell          

Color          

Appearance          
 
  C. Marketability of Milkfish Siomai in Terms of Profit 5 4 3 2 1

1. Milkfish Siomai is a profitable product.          

2. Milkfish Siomai have a high quality product and low price.          

3. Milkfish Siomai can sell to the market.          

4. Milkfish Siomai is more nutritious than other flavor.          

5. Milkfish Siomai has a potential to be acceptable in the market.          

 Questionnaire
 

RECOMMENDATIONS:

Give some suggestions or recommendations about the product?

 
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