J.H.

CERILLES STATE COLLEGE

CANUTO MS ENERIO CAMPUS

POBLACION, LAKE WOOD, ZAMBOANGA DEL SUR

Lumbia (Sago palm) Glutinous Flour

alternative innovation process in making
Moron delicacy
Proponents:
Nizeth Jane Cuajotor,
LORITA P. ANDOT P.H.D
Bernadeth Luzon, ADVISER
Roselyn Lumadas,
Aireen Elcarte
 THE PROBLEM
Moron is a specialty of Leyte and Eastern
Samar using glutinous rice flour to make a
delicious, two-in-one suman. A white, elastic
kalamay is made with coconut milk, while
another is flavored with chocolate.
(Tanyag,2021). Sago palm (Metroxylon spp.)
is a carbohydrate-producing plant, as rice,
corn, and tuber crops.
Sago starch has potential as a food
alternative and raw material for
agroindustry due to its food
resilience. Sago palm is a most
productive plant, as compared with
other carbohydrate-producing crops
(Bintoro, 2018).
In addition to offering a substitute
for producing moron delicacies,
this study intends to stimulate the
use of sago palms as a
sustainable crop.
We may lessen our reliance on
conventional crops and help preserve
natural resources by investigating the
possibility of Sago Palm as a source of
substitute flour. This research will aim on
the possibility of using lumbia flour as a
substitute in the food business, especially
when making traditional dishes.
However, with the increasing demand for gluten-
free and healthier alternatives, the use of lumbia
glutinous flour has emerged as a game-changer in
the moron-making process. (Angeli Korina M.
Dizon (the freeman, 2017).
 CHAPTER 2

Sago palm (Metroxylon sagu) has been

a promising crop with its exceptionally
high starch content compared to other
starch-producing crops. Sago starch has
diverse applications in both food and
non-food industries.
Though many have come to
understand sago’s potential, sago
palm is still under-cultivated
whereby majority of sago palm is
planted in small-scale sago farms in
a semi-wild state.
Though many have come to
understand sago’s potential, sago
palm is still under-cultivated whereby
majority of sago palm is planted in
small-scale sago farms in a semi-
wild state.
The long harvesting time of sago
palm demotivates the farmer from
actively participating in sago
cultivation. (Chua, Kho, Lim,
Hussain, 2022).
Sago palm (Metroxylon sago) is a
sustainable source of starch with
high productivity. However, sago
starch is much underutilized
compared to commonly used
starches such as maize and
potato starches.
In recent years, there has
been increasing interest in
using sago starch for
diverse food and nonfood
applications.
Sago starch is one of the least
expensive starches but has low
quality. Yatsugi (1985) has identified
several problems associated with
sago starch and manufacture,
including whiteness, viscosity, starch
particles, and starch content in starch
production.
Sago starch was modified by various
physical and chemical methods to obtain a
range of functional properties. The starch
in native and modified forms was used in
many different applications such as in
composite film formation and
pharmaceutical applications.
 RELATED STUDIES
Ehara, (2021) cited that the
demand for local products increases,
there has been a call to promote sago
starch (Metroxylon sagu Rottb.) at the
regional level in Indonesia. In this study,
we examine the current status of the
sago supply chain and its role in
promoting rural development.
This research aimed to explicate the
culinary heritage significance of Filipino
kakanin through bibliometric. A qualitative
design was done using bibliometrics as
library books were used to obtain the
data. (Jame Monren T Mercado 2022).
 CHAPTER 3
RESEACH DESIGN
The study will use the Quantitative-
Descriptive Sensory Analysis Research
design with the instruments as the primary
data. Using one survey questionnaire that
can transformed into usable statistics to
determine the acceptability of Lumbia
flour (Sago starch) as alternative for
making moron delicacy.
Quantitative research is the process of
collecting and analyzing numerical data. It
can be used to find patterns and averages,
make predictions, test causal relationships,
and generalize results to wider populations
(Bhandari, 2021). Descriptive Sensory
Analysis may be conducted in parallel to
define product characteristics.
This allows better prediction of
descriptors that influence consumer
acceptability, leading to appropriate
product modification and successful
introduction (Yang and Lee, 2019).
 RESEARCH ENVIRONMENT
This study will be conducted at J.H. Cerilles State
College-Canuto MS Enerio Campus, Poblacion,
Lake Wood, Zamboanga Del Sur. This research will
be conducted in this institution because the
respondents are the BTVTED-FSM students from
2nd year to 4th year.
 RESEARCH PARTICIPANTS
The participants will be from the BTVTED-
FSM Students starting from 2nd year to 4th
year level. A total of 50 participants will be
chosen randomly who are have the
background and experience relevant to the
topic of the study.
We would like to hear from a variety of
people to fully understand our
research issue. By including them, we
hoped to gather a wide range of
viewpoints and ideas that would
advance our investigations and
improve our comprehension.
 RESEARCH INSTRUMENT

For this study, the researchers will use a

structured questionnaire adapted from the
study of Belmes, N. (2019). The study will
use hedonic scale in collecting data.
The hedonic scale is a type of rating
scale used to measure the degree of
consumer acceptance and satisfaction
regarding product attributes.
Researchers use a 5-points hedonic
scale: highly acceptable, acceptable,
moderately acceptable, slightly
acceptable and not acceptable., where 1
is the highest and 5 is the lowest.
 SAMPLING TECHNIQUES
The sampling techniques that will be use
a simple random sampling. This method
is the most straightforward of all
probability sampling methods since it only
involves a single random selection and
requires little advanced knowledge about
the population (Thomas 2023).
 DATA GATHERING PROCEDURE

The researchers will write a letter of

permission to the Campus Administrator.
After the approval of the school
administrator/head of the school, the
researchers asked for available date to
conduct the food tasting for the
evaluators.
The researchers will prepare the
ingredients and materials needed for the
experiment. Then, the researchers will ask
permission for the participants before the
scheduled food tasting evaluation of the
product and prepare the sanitation of the
area as well.
Researchers will conduct profiling to
determine who among the participants
were available for an on-premises
evaluation. After that, the researchers
will assign the participants to their
designated rooms for the food tasting
evaluation.
Every participant will be given a rubric to
rate the product with a brief orientation
for the participants were given before the
food tasting evaluation started. Upon
completion of the evaluation, the
researcher retrieved the data. Then,
after the data were collected it will be
calculated and tabulated for statistical
analysis.
Procedure making the glutinous flour
 Procedure making in Moron Delicacy
Turn on the medium heat
combine all and cook while constantly
the ingredients stirring until it forms a
dough
6. Steam for 20-25
7. Serve while it's warm
4. Clean and slightly heat
the banana leaves, place
Remove from the pan and 2 tablespoon of the plain
set aside mixture, form into a log.
Do the same procedure
for the chocolate mixture.
5. Place the two-mixture side
by side, add ¼ cup mash
peanuts and twist to form a
minutes two-colored log. Tie a string on
both ends to secure
RESEARCH MATERIALS

Mixing bowl
Ladle
Scissors
Cooking pan
Knife
Colander
Measuring cups
 RESEARCH STATISTICAL TREATMENT

This study will use descriptive statistics in

getting the weighted mean to determine the
innovation process of lumbia moron delicacy.
To help researchers analyze the statistical
computations of this study. The researchers
utilized the Statistical Package for Social
Science (SPSS) software to ensure the
accuracy and validity of the result of the study .
THANK
YOU