“MARKET

ACCEPTABILITY OF
POTATO (SOLANUM
TUBEROSUM)
CUPCAKE”
INTRODUCTION
Today’s generation most of the individuals do not involve themselves
eating vegetables frequently for many reasons regardless whether these
are valid or not based on their recommended diet. Some are eating
vegetables but usually depends on the taste these vegetables are in
favor of consumers’ appetite preference. Most of the individuals that
belong to early stage of their lives are the probable persons who are not
entice to eat vegetables. Our bodies need to have some carbohydrates
each day to give us energy. The key is to eat mainly good
carbohydrates. And the best type is the complex carbohydrates, which
is absorbed more slowly. This come up with the study to find food that
will be accepted the taste of vegetable like potatoes that will be ideal on
their desired health benefits.  
Potatoes are considered low GI so they’re a longer lasting source of
energy for the body. Potatoes are a source of complex or good
carbohydrates and come with other goodness like essential vitamins and
minerals. With less “starch” than rice or pasta and with vitamin C, iron
and magnesium, potatoes are an important part of a healthy diet.
Potatoes contain important nutrients, even when cooked, that can benefit
human health in various ways. Potato might contribute to a healthful
lifestyle, including preventing osteoporosis, maintaining heart health,
and reducing the risk of infection. We also made this study to know
whether the market acceptability of potato cupcake will have big impact
to the value of the vegetable.
RESEARCH QUESTIONS
What is the demographic profile of the respondents in terms of
the:
a. Gender c. Educational Background
b. Age d. Location
What is the level of acceptability of potato (Solanum
Tuberosum) in making cupcake as perceived by the
respondents in terms of sensory qualities, such as:
a. Appearance? c. Texture?
b. Aroma? d. Taste?
Is there a significant difference between the level of
acceptability of Potato Cupcake in terms of sensory qualities as
perceived by:
a. Students; b. Households;
HYPOTHESIS
There is a significant difference in the level of the
acceptability of the potato (Solanum Tuberosum) in making
cupcake in terms of appearance, aroma, texture, taste and
general acceptability among the three treatments.
RESEARCH DESIGN
This study will be using an experimental research design on Complete
Randomize Design (CRD). This design is appropriate to identify the
market acceptability of potato in making cupcake.

The Randomized Complete Block Design, which is the simplest type

of the basic designs is used where the treatments are assigned
completely at random so that each experimental unit has the same
chance of receiving any one treatment or to have an equal probability
of receiving a treatment.

Experimental method will be used in this research to know if the

market will be satisfied on our formulated baked product and accept
the ideas of using potato. And to know what are the nutritional facts
and benefits in customers if they eat the potato cupcake.
The purpose of the experimental research is to determine
relationship between two (2) variables-the defendant variable
and the independent variable. After completing an experimental
research study, a correlation between a specific aspect of the
variable being studied is either supported or rejected. Specially,
researchers will use Pure and applied product development
research. Pure research also known as basic or fundamental is
exploratory in nature and is conducted without any practical-end
use in mind. However, as the term fundamental suggest, pure
research may provide a foundation for further, sometimes
applied research is not carried out for its own sake but in order
to solve specific, practical questions or problems.
RESPONDENTS/MATERIALS
RESEARCH TECHNIQUES
In analyzing the Market Acceptability of Potato Cupcake in the Barangay
San Salvador, actual interviews will be conducted with several household
and students. The several household and students are selected because
they could tell the acceptability of the said product.
In that matter, presentation of whatever data in this study has been
gathered from an interview conducted on a one-on-one basis.
Before the distribution of the questionnaires; the researcher will look for
the areas in Maddela, Quirino. These locations are chosen where we can
conduct the survey.
To minimize time and transportation expenses we made schedules that
conform with our plans.
DATA GATHERING
PROCEDURES
A. Permission to conduct the study
The researcher asked permission before conducting the study
and experimentation to the campus administrator of Quirino
State University – Maddela Campus, the program chair of
College of Teacher Education, and noted by the adviser.
B. Preparations of Materials
The potato cupcake was prepared following the
standard recipe that the usual proportion of potato was
substituted using No potato as the control and the
treatments was used mashed or grind potato.

Table 1. Proportions of Ingredients used in Making

Cupcake.
Ingredient Treatment 1 Treatment 2 Treatment 3

Potato No Potato 500 grams 750 grams

Butter 1 melted 1 melted 1 melted

Egg 2 pcs. Large 2 pcs. Large 2 pcs. Large

All-purpose Flour 1000 grams 500 grams 250 grams

Sugar 1 cup 1 cup 1 cup

Baking Powder 5 teaspoons 5 teaspoons 5 teaspoons

Salt 1 teaspoon 1 teaspoon 1 teaspoon

C. Experimentation
Procedures in making Potato Cupcake
In making the potato cupcake we followed the following
procedures. First, we wash the good quality potatoes, boil until
becomes tender, peel and mash potatoes with the used of fork
and stir in butter and egg. In a bowl combine flour, sugar, baking
powder and salt. Stir in the potato mixture just until moistened.
Fill greased muffin cups three-fourths full. Bake 375 degrees for
20 – 25 minutes. Then, cool for 5 minutes before moving to wire
rack.