Cassava Floured Siopao With Sweet Potato Feelings

i
CASSAVA FLOUR SIOPAO WITH SWEET POTATO FILLING
A Research Project
Presented to the Faculty of the
Basic Education Department
TRACE College
Los Baños, Laguna
In Partial Fulfillment
For the Requirements in
Practical Research 2 and
Inquiries, Investigations and Immersions
Of Technology, Vocational and Livelihood
Cookery
MARK JEROME FLORES BAUTISTA

KAYE NICOLE CASTILLO VIRREY
RONALD DELA TORRE JAEN JR.
EUNICE JENNIFER DELFIN
JOHN ALFRED CASTRO
May 2019
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TRACE COLLEGE
El Danda St. Batong Malake Los Banos, Laguna
APPROVAL SHEET
This thesis entitled: “CASSAVA FLOUR SIOPAO WITH SWEET

POTATO FILLING” prepared and submitted by JOHN ALFRED CASTRO,
KAYE NICOLE VIRREY, EUNICE JENNIFER DELFIN, MARK JEROME
BAUTISTA, RONALD JAEN, JR. in partial fulfillment as Grade 12 Senior High
School student of Technical Vocational (TECHVOC) – Cookery is hereby
recommended for Approval and Acceptance.
MR. JOHN MARVIN S. CANARIA
Research Instructor
Approved and accepted by the committee on Final Defense with the grade of
_______.
MS. MARY GRACE N. ZAPANTA MS. LOURDES VALLEJOS, MBA

Panel Member Panel Member
MS. MARLA ANNIE M. MAGCALAYO

Assistant Vice President for Academic Affairs
Head Panel
Accepted in Partial Fulfillment of the requirements in Practical Research 2

and Inquiries, Investigations and Immersions.
Date: _______________ MS. JELLY ANN F. VELUYA

Principal, Basic Education
TRACE College
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ACKNOWLEDGEMENT
The researchers would like to acknowledge the following person/s who
contributed:
TRACE College, for being a platform of innovation that enables the
researchers to strive for excellence.
Mr. Jonathan Bryan Siytiap, Executive Vice President, for improving the
institution to ensure the quality of education that students obtain.
Mrs. Marla Annie M. Magcalayo, Vice President for Academic Affairs, for
approving the letter for using the cabana kiosk for the researchers marketing and
approving our research study.
Ms. Jelly Ann F. Veluya, Basic Education Principal, for approving the
research study and for allowing the researchers to market their product among the
students of TRACE College.
Mr. John Marvin S. Canaria, Research Instructor, for his guidance and for
sharing his knowledge throughout the study.
Mrs. Joyce D. Fantilagan, Adviser, for supporting our fund raising activity
and being a thoughtful throughout the study.
Classmates and Schoolmates, for their support in the online advertisement
and their moral assistance throughout the study.
Ms. Ray Michelle G. Lo, Nutritionist/Dietician, for her expertise in Food
Analysis and overseeing the nutritional content of the product.

iv
Bay, Calamba, and Los Baños, Laguna residents, respondents of the
research, for sharing their knowledge, thoughts, and support to the study.
God Almighty, the provider of life, for giving strength and wisdom that made
this research possible.
J.A.C
E.J.D
R.D.J
M.J.F.B
K.N.C.V
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DEDICATION
This study is sincerely and wholeheartedly dedicated to the researcher’s
parent/s; Ms. Marilyn M. Castro, Mrs. Analyn Delfin Miranda, Mr. Junifer
Agnote Latoga, Mr. Ronald D. Jaen Sr., Mrs. Marites D. Jaen, Mrs. Anita, Mr.
Roberto Bautista, Mrs. Irenea & Mr. Antonio Virrey for their never ending love
and understanding, for supporting financially.
And Sibling/s; Mathew Vladimir C. Quiming, Diane Delfin, Francine
Delfin Latoga, Aerianne Xei Delfin, Miranda, Lordan D. Jaen, James Jeorge D.
Jaen, John Paul D. Jaen, Jose Miguel D. Jaen, Mark Eliezer Bautista, John
Robert Bautista, Joshua Kyle Castillo Virrey, Ken Nicoli Castillo Virrey, Jewel
Kimberly Castillo Virrey for their support and guidance throughout the research.
J.A.C
E.J.D
R.D.J
M.J.F.B
K.N.C.V
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ABSTRACT
This study aims to perform innovation to a product that can be a potential
source of income to entrepreneurs and also as a small business, it sought to answer
the following questions: (1) What is the level of the acceptability of Cassava Flour
Siopao with Sweet Potato Filling in terms of Taste, Appearance, Texture, Odor, and
Overall Quality? (2) Is there a significant difference on the acceptability level of
Cassava Flour Siopao with Sweet Potato Filling among the people of Bay, Calamba,
and Los baños, Laguna? (3) Is Cassava Flour Siopao with Sweet Potato Filling
feasible as a small business or as a source of income?
The researchers used mixed method by mixing both quantitative and
qualitative research and data. According to Leech and Onwuegbuzie 2008, in general,
mixed methods research represents research that involves collecting, analyzing, and
interpreting quantitative and qualitative data in a single study or in a series of studies
that investigate the same underlying phenomenon. The researchers use this method to
know and gather data in order for them to find if the Cassava Flour Siopao with
Sweet Potato Filling is acceptable to Bay, Calamba, and Los Baños, Laguna.
The respondents of this research would be five hundred ten (500) respondents
from Bay, Calamba, and Los Baños, Laguna. The researchers have marketed two
hundred twelve (212) Bay Residents, One hundred sixty-five (165) Calamba
Residents, and one hundred twenty three (123) Los Baños Residents.
The instrument used was a researcher-made likert questionnaire to gather the
needed data to know if the Cassava Flour Siopao with Sweet Potato Filling is feasible
vii
to the people of Bay, Calamba, and Los Baños Laguna. The instrument used was a
researcher-made likert questionnaire to gather the needed data to know if the Cassava
Flour Siopao with Sweet Potato Filling is feasible to Bay, Calamba. Los Baños,
Laguna.
Overall, Bay, Calamba, and Los Baños, Laguna got a weighted mean of 4.69,
4.62, and 4.35, and a verbal interpretation of Excellent. And as mentioned in the table,
Cassava Flour Siopao with Sweet Potato Filling in terms of taste was remarked as
“Highly Acceptable” to Bay, Calamba, and Los Baños, Laguna.
Overall, Bay, Laguna got a weighted mean values of 4.66 and verbal
interpretation of excellent, then Calamba, Laguna got a weighted mean values of 4.63
with a verbal interpretation of Excellent, and lastly Los Baños, Laguna got a weighted
mean values of 4.46 and a verbal interpretation of Excellent. Based on the results the
Appearance of the Cassava Flour Siopao with Sweet Potato Filling was “Highly
Acceptable” to consumers of Bay, Calamba, and Los Baños, Laguna.
Overall, Bay, Calamba, and Los Baños, Laguna consumers got an
accumulated weighted mean value of 4.64, 4.66, and 4.41, and verbal interpretation of
Excellent. The 500 respondents concluded that the texture of Cassava Flour Siopao,
with Sweet Potato Filling were “Highly Acceptable” based on its quality.
Overall, Bay, and Calamba, Laguna got a weighted mean values of 4.28 and
4.57 with a verbal interpretation of Excellent while Los Baños, Laguna got weighted
mean values of 3.99 and a verbal interpretation of Good. Even though the Los Baños
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only got Good interpretation the overall remark based on odor still was “Highly
Acceptable”.
Overall, All 500 Sales from Bay, Calamba, and Los Baños, Laguna presumed
that the Cassava Flour Siopao with Sweet Potato Filling is “Highly Acceptable” in
terms of Overall Quality, and got a weighted mean value of 4.63, 4.67, and 4.22 and
were interpreted as Excellent.
Keywords: Cassava Flour, Innovation, Siopao, Sweet Potato Filling

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TABLE OF CONTENTS
Preliminaries Page
TITLE PAGE………………………………………………………………..…. i
APPROVAL SHEET…………………………………………………………….. ii
ACKNOWLEDGEMENTS…………………………………………………… iii
DEDICATION………………………………………………………………..... v
ABSTRACT……………………………………………………………………. vi
TABLE OF CONTENTS……………………………………………………… ix
LIST OF TABLES…………………………………………………………….. xii
LIST OF FIGURES…………………………………………………………… xiii
CHAPTER
1 THE PROBLEM AND ITS SETTING
Introduction……………………………………………… 1
Background of the Study………………………………... 2
Theoretical Framework…………………………………. 4
Conceptual Framework…………………………………. 5
Statement of the Problem………………...……………... 6
Research Hypothesis……………………………….…… 6
Significance of the Study……………………………….. 6
Scope and Delimitations……………………….…….…. 7
Definition of Terms………………………………...…… 8
x
2 RESEARCH METHODOLOGY
Research Design………………………………………… 9
Population and sampling……………………….……...... 9
Research Locale...……………….………………………. 10
Research Instrument and Techniques…………………… 10
Data gathering procedure…………………………...…... 11
Data analysis and Procedure……………………………. 23
Ethical consideration………………………………….… 25
3 PRESENTATIONS, ANALYSIS, AND INTERPRETATION OF
DATA………………………………………………………..….. 26
4 SUMMARY OF FINDINGS, CONCLUSION, AND
RECOMMENDATIONS
Summary………………………………………………… 40
Findings.…………………………...………………......... 41
Conclusion…………………………………………….… 44
Recommendations………………………………………. 47
BIBLIOGRAPHY……………………………………………………………... 49
APPENDICES
A. Letter of Request………………………………………………………... 51
B. Documentation………………………………………………………….. 54
C. Ingredients and Processes………………………………………………. 67
D. Questionnaire…………………………………………………………..... 72
xi
E. Data Matrix……………………………………………………………… 74
F. Laboratory Result……………………………………………………….. 100
CURRICULUM VITAE………………………………..……………………… 103

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LIST OF TABLES
Table Page
1 Implementation Plan……………………………………………………. 11
2 Level of Acceptability of Cassava Flour Siopao with Sweet Potato
Filling in terms of Taste……………………………………….……….. 27

Filling in terms of
Appearance…………………………………………………….………... 29

Filling in terms of Texture……………………………………………….. 31

Filling in terms of Odor…………………………………………………. 33

Filling in terms of Overall Quality………………………………..…….. 35
7 Test on the Significant Difference of the Level of Acceptability of

Cassava Flour Siopao with Sweet Potato Filling in terms of Taste…….. 37

Cassava Flour Siopao with Sweet Potato Filling in terms of
Appearance............................................................................................... 37

Cassava Flour Siopao with Sweet Potato Filling in terms of Texture….. 38

Cassava Flour Siopao with Sweet Potato Filling in terms of Odor……. 39

Cassava Flour Siopao with Sweet Potato Filling in terms of Overall
Quality………………………………………………………………….. 39
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List of Figures
Figure Page
1 Conceptual Framework……………………………………….……….... 5
2 Budgetary Requirements…………………………………….…………. 21
3 Total selling price………………………………………………………. 27
4 Demographic profile of the Cassava Flour Siopao with Sweet

Potato Filling ….………………………..……………………………… 40
5 Elderly respondent from Bay…………………………………………... 55
6 A kid respondent from Bay…………………………………………….. 55
7 An adult respondent eating…………………………………………….. 56
8 House to house selling at Bay………………………………………….. 56
9 A teen at Bay who loves to eat…………………………………………. 57
10 A teen at Bay bought siopao…………………………………………… 57
11 TRACE College Guard……………………………………………….... 58
12 Cabana Kiosk…………………………………………………………… 58
13 TRACE College Staff………………………………………………….. 59
14 Teen answering a questionnaire……………………………………….... 59
15 An elderly vendor answering a questionnaire………………………...… 60
16 An adult answering a questionnaire…………………………………….. 60
17 Children at Calamba eat and guided to answer a questionnaire………... 61
18 House to house selling………………………………………………….. 61
19 Volleyball players………………………………………………………. 62
20 Selling Siopao at a Volleyball game…………………………………..... 62

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21 More Volleyball player bought siopao…………………………….…… 63
22 Volleyball athlete answering a questionnaire………………………..…. 63
23 Answering a questionnaire……………………………………………… 64
24 Consumers from bay Answering a questionnaire………………………. 64
25 Sari sari vendor from Calamba ………………………………………… 65
26 An Acquaintance of the researcher from Calamba……………………... 65
27 Resident from Calamba………………………………………………… 66
28 Researchers making dough……………………………………………... 66
29 Making Filling for the product………………………………………..... 67
30 Siopao Production…………………………………………………….... 67
31 Ready to steam and sell siopao………………………………………..... 67
32 Cassava Flour Siopao with Sweet Potato Filling……………………...... 115
33 Cassava flour siopao’s measurement index…………………………...... 115
34 Energy and Nutrient per serving………………………………………... 116

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Chapter 1
THE PROBLEM AND ITS SETTING
This chapter presents the introduction, background of the study, theoretical
framework, and conceptual framework, statement of the problem, significance of the
study, scope and delimitation, and the definition of terms of the study.
Introduction
The researchers conduct this study to perform innovation on a classic Chinese
food and expose the uniqueness of the product to consumers. The researchers are very
aware that siopao is mostly a salty and we would like to test if siopao could vary its
flavor and structure. As a result, the researchers have invented the product to put up
in the market and see if the product will satisfy the future consumers of this study and
also to oversee if the product can be a potential small business to small entrepreneurs.
This study is all about Cassava Flour Siopao with Sweet Potato Filling. In this
research you will find information about the nutritional and medicinal properties of
cassava flour and sweet potato and methods involved in the study, and the product
itself.
Researchers aims to encourage many people to know the importance of the
alternative ingredients that can be used in other recipes like siopao and the
researchers also tends to make a unique Cassava Flour Siopao with Sweet Potato
Filling which hopefully can be marketed to consumers and also be a source of income
to aspiring entrepreneurs of our country. As a result, this study will not only benefit
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the consumers but also the people who will possibly make this as their business. It is
also about making a new recipes that never been tasted and it is a really huge
challenge for the researchers to make this study.
Background of the Study
Cassava flour will be incorporated in making siopao with classic flour or all-
purpose flour the researchers would be using the unusual one which is one of the
focus of the study, to innovate. This will perform baking and cooking skills to provide
a Cassava Flour Siopao with Sweet Potato Filling.
According to Lisa Bryan (2017), Cassava flour is gaining momentum as a
“go-to” gluten-free, grain-free flour. And it’s not surprising when they consider that
those who follow restricted diets typically have to blend several flours to achieve the
same consistency as wheat flour, which is never ideal. But with cassava flour, that’s
not the case. After traveling Bali and Southeast Asia for several months (eating
delicious, locally made cassava breads, cakes and side dishes), she realized the huge
potential of cassava flour. In fact, it seemed to be a pretty darn close replacement for
wheat flour.
The cassava plant is a staple crop to millions of inhabitants in South America
and parts of Asia and Africa. The plant produces the cassava root (also known as yuca
or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and
potato.
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As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as
vegan, vegetarian and paleo. Given that cassava is a starchy tuber, you would expect
it to have a high carbohydrate profile. But it’s higher than you most likely imagined.
According to Prê-â-popart wordpress (2012), Siopao, or more formally known
as baozi, is a surprisingly popular and omnipresent food in the Philippines and
Thailand (salapao). Literally meaning “steamed buns”, these treats are composed of
steamed flour with meat filling. It is said that the military strategist Zhuge Liang
created these steamed buns as an offering to the gods. They were designed to look
like human heads. Gruesome, but this was almost 1,800 years ago. Now, the siopao is
enjoyed as a snack usually served with tea.
Research suggests that increasing consumption of plant foods, like sweet
potatoes, decreases the risk of obesity, diabetes, heart disease, and overall mortality.
Sweet potatoes also contain high amounts of fiber and potassium. They have more
grams of natural sugars than regular potato but more overall nutrients with fewer
calories. A diet including fresh fruit and vegetables may also promote a healthy
complexion, increased energy, and overall lower weight.
Sweet potatoes are a great source of beta-carotene, a powerful antioxidant that
gives orange fruits and vegetables their vibrant color. Beta-carotene is converted to
vitamin A in the body. Consuming foods rich in beta-carotene may reduce the risk of
developing certain types of cancer, offer protection against asthma and heart disease,
and delay aging and body degeneration.

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The purpose of this study is to make a unique product that is helpful in our
community to reduce risk in many health conditions. The researchers also aim to
make a product that would be marketed in public to be a source of income for the
people who like to open a small business.
Theoretical Framework
The Theory of Producing Steam by P.M.V Subbarao
Water boils and evaporates at 100°C under atmospheric pressure. By higher
pressure, water evaporates at higher temperature - e.g. a pressure of 10 bars equals an
evaporation temperature of 184°C.
During the evaporation process, pressure and temperature are constant, and a
substantial amount of thermal energy is used for bringing the water from liquid to
vapor phase.
When all the water is evaporated, the steam is called dry saturated. In this
condition the steam contains a large amount of latent heat. Further heating of dry
saturated steam will lead to increase in temperature of the steam. As a Result, a
Superheated steam.
Steam Generation Theory Within the boiler, fuel and air are force into the
furnace by the burner. There, it burns to produce heat. From there, the heat (flue
gases) travels throughout the boiler. The water absorbs the heat, and eventually
absorbs enough to change into a gaseous state - steam. To the left is the basic
theoretical design of a modern boiler. Boiler makers have developed various designs
to squeeze the most energy out of fuel and to maximize its transfer to the water.
5
Conceptual Framework
This part includes the input which is the process in making the product, the
process in which the researchers used in marketing the product to the respondents and
the output which is the Cassava Flour Siopao with Sweet Potato Filling as a Business
Venture.
INPUT PROCESS OUTPUT

• Boiling • Online • Cassava
• Peeling Advertisement Flour Siopao
• Mashing • Door to door with Sweet
Selling Potato filling
• Cooking as a Business
• Kneading • School Canteen
Venture
• Fermenting
• Steaming
Figure 1: Conceptual Framework
As shown by the conceptual framework above, the input used by the
researchers is the process used in this study are Boiling, Peeling, Mashing, Cooking,
Kneading, Fermenting, Steaming, the process used in this study are Online
Advertisement, Door to Door Selling and School Canteen, and lastly the output of the
research is the Cassava Flour Siopao with Sweet Potato Filling as a Business Venture.
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Statement of the Problem
This study aims to answer the following questions:
1. What is the level of the acceptability of Cassava Flour Siopao with Sweet
Potato Filling in terms of:
1.1 Taste
1.2 Appearance
1.3 Texture
1.4 Odor
1.5 Overall Quality
2. Is there a significant difference on the acceptability level of the Cassava Flour
Siopao with Sweet Potato Filling among the people of Bay, Calamba, and Los Baños,
Laguna?
3. Is Cassava Flour Siopao with Sweet Potato filling feasible as a small business
or as a source of income?
Research Hypothesis
Ho: There is no significant acceptability of Cassava Flour Siopao with Sweet
Potato Filling as a small business among the people of Bay, Calamba, and Los Baños,
Laguna.
Significance of the Study
The researchers would introduce Cassava Flour Siopao with Sweet Potato
Filling to Bay, Calamba, and Los Baños, Laguna.
This study is beneficial to the following:

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Siopao lovers
This study would benefit the siopao lovers by exploring different siopao
filling and ways to make the siopao bun. Also this study would also be a great
experience for the siopao lovers to have.
Consumers
This study would benefit the consumers who are willing to try the product
because mostly siopao have meat fillings and to that we produced a product wherein
they can explore their perception to the classic siopao.
Entrepreneurs and Siopao Vendors
This study would benefit these people by producing them a product where
they can sell and have variety for customers.
Researchers
This study would help the researchers to develop their capacity to think
critically and enhance their creativity skills. Not only can it have them develop their
problem solving skills but also their entrepreneurial and their skills as a Baker or
Chef.
Scope and Delimitations
The study is delimited to a group of respondents from Bay, Calamba, and Los
Baños, Laguna. The primary data gathering method that researchers will use is the
questionnaire to determine if the Cassava Flour Siopao with Sweet Potato Filling is
feasible to public and to determine if the customers are willing to try unusual food.
The study was given to the five hundred (500) respondents. The researchers have
8
marketed two hundred twelve (212) Bay Residents, One hundred sixty-five (165)
Calamba Residents, and one hundred twenty three (123) Los Baños Residents.
Definition of Terms
Cassava Flour. made of cassava that is use as alternatives. It is known for its
gluten free that is good for baking.
Sweet Potato. Are vegetable that look like large ordinary potatoes but tastes
sweet. They have pinkish-brown skin and yellow flesh.
Boiling. To cook in bubbling water that has reached 212˚ F
Steaming. Works by boiling water continuously, causing it to vaporized into
steam; the steam then carries heat to the nearby food, thus cooking the food.
Mixing. The addition of solids and liquids and the development of structure
and incorporation of air in the dough mixing process.
Kneading. Process of making dough by mixing the ingredients with the hands
and to add strength to the product.

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Chapter 2
RESEARCH METHODOLOGY
This chapter presents the research design, population and sampling of the
study, research locale, research instrument and techniques, data gathering procedure,
data analysis and procedure, and ethical consideration.
Research Design
qualitative research and data.
According to Leech and Onwuegbuzie 2008, in general, mixed methods
research represents research that involves collecting, analyzing, and interpreting
quantitative and qualitative data in a single study or in a series of studies that
investigate the same underlying phenomenon.
The researchers use this method to know and gather data in order for them to
find if the Cassava Flour Siopao with Sweet Potato Filling is acceptable to Bay,
Calamba, and Los Baños, Laguna.
Population and sampling
The respondents of this research would be five hundred ten (500) respondents
from Bay, Calamba, and Los Baños, Laguna. The researchers have marketed two
hundred twelve (212) Bay Residents, One hundred sixty-five (165) Calamba
Residents, and one hundred twenty three (123) Los Baños Residents.
10
Research Locale
This study was conducted to Bay, Los Baños, and Calamba, Laguna. The
researchers observed that Bay, Calamba, and Los Baños, Laguna could be a good
place to start a small business because the District of Bay and Los Baños, and the
City of Calamba has qualities to market the product. Bay is known for their “Monay
Bae” and Los Baños is known for the “Buko Pie”. The delicacies of each District can
be a factor because the Cassava Flour Siopao with Sweet Potato Filling is a Bread and
Pastry which the trademarks of the districts are. Calamba also has a many Breads and
Pastries stores in the vicinity, from Cakes to Breads, the researchers’ product would
not be unknown to them.
Research Instrument and Techniques
The instrument used was a researcher-made likert questionnaire to gather the
needed data to know if the Cassava Flour Siopao with Sweet Potato Filling is feasible
to Bay, Calamba. Los Baños, Laguna.
The researchers used excellent type of rating scale to determine the quality of
the product if it is feasible to the respondents.
Scale Verbal Interpretation Remarks
4.20-5.00 5 – Excellent Highly Acceptable
3.40-4.19 4 – Good Acceptable
2.60-3.39 3 – Average Fairly Acceptable
1.80-2.59 2 – Fair Not Acceptable
1.00-1.79 1 – Poor Highly Not Acceptable

11
Data gathering procedure
The primary data gathering method that researchers used is the questionnaire
to determine if the Cassava Flour Siopao with Sweet Potato Filling is feasible to
public and to determine if the customers are willing to try unusual food. The
researchers have market the product using Online Advertisement through Facebook
and twitter, Door to door selling, and School Canteen in which the students launched
an activity to market their product to their school and also serves as a source of
income to their study by selling food to their schoolmates.
IMPLEMENTATION
The table below shows the researchers implementation in selling the product
to Bay, Calamba and Los Baños, Laguna. This table presents the task/s perform by
the researchers, people involved or in charge of the task/s, error/s in implementing,
and the action performed.
Table 1. Implementation
Time period: March 11-April 1, 2019

PEOPLE INVOLVED/
OPERATING ACTION
DAY DATE DESIGNATION OF ERROR/S
HOURS TASK/S PERFORMED
TASK
Eunice Jennifer
Delfin and Mark
Sweet Potato Jerome F. Bautista is
filling part of the cooking
The process of the filling
Researchers and siopao.
March 9:00AM – make a batch of Ronald D. Jaen Jr.
1 11, 4:00 PM fillings for the and Kaye Nicole C.
NONE NONE
2019 siopao. Virrey is in charge of
buying the ingredients
Siopao Bun and making of siopao.
The researchers John Alfred Castro
make a batch of would foresee all items
siopao bun. needed, errors in the
product,
12
Eunice Jennifer
Delfin is in charge of
holding and keeping
the questionnaire.
Sell
Ronald D. Jaen Jr. in
(Morning) The researchers
charge of holding and
9:00AM – sell the product
March distributing the product
10:00AM to the students
2 12, to the customers.
of TRACE NONE NONE
2019 Kaye Nicole C. Virrey
(Afternoon) College and
is in charge of briefing
12:00NN – customers in
the customers and
1:00PM Los Baños.
keeping the money.
Mark Jerome
Bautista is in charge of
briefing the customers.
Eunice Jennifer
(Morning) Delfin is in charge of
Sell
9:00AM – holding and keeping
The researchers
10:00AM the questionnaire and
March sell the product
keeping the money.
3 13, to the students
John Alfred Castro in NONE NONE
2019 of TRACE
(Afternoon) charge of holding,
College and
12:00NN – briefing, and
customers in
1:00PM distributing the product
Los Baños.
to the customers.
Mark Jerome
holding, keeping the
Sell
questionnaire, and
The researchers
cooking process of the
sell the product
filling and siopao.
(Morning) to the students
9:00AM – of TRACE
charge of holding,
10:00AM College and
distributing the product
customers in
to the customers,
Los Baños.
buying the ingredients
March and making of siopao.
4 14, Kaye Nicole C. Virrey
Sweet Potato NONE NONE
2019 is in charge of briefing
(Afternoon) filling
the customers, keeping
12:00NN – The
the money, buying the
1:00PM Researchers
ingredients and making
make a batch of
of siopao.
fillings for the
John Alfred Castro is
siopao.
in charge of briefing
the customers, assisting
Siopao Bun
Ronald in distributing
(Night) The researchers
the product, and
6:00PM – make a batch of
cooking process of the
9:00PM siopao bun.
filling and siopao.
Sweet Potato Eunice Jennifer
filling Delfin and Mark The burnt filling
March The Jerome F. Bautista is A batch of was discarded
1:00PM –
5 15, Researchers part of the cooking siopao was and the
6:00PM
2019 make a batch of process of the filling burnt. researchers made
fillings for the and siopao. another batch.
siopao. Ronald D. Jaen Jr.
13
and Kaye Nicole C.

Virrey is in charge of
buying the ingredients The siopao bun
Siopao Bun and making of siopao. The siopao was also
The researchers John Alfred Castro bun did not discarded and the
make a batch of would foresee all items ferment researchers
siopao bun. needed errors in the properly. maded another
product, and all batch
procedure in making
the product.
Eunice Jennifer
holding and keeping
the questionnaire.
to the customers.
Kaye Nicole C. Virrey
Sell
The researchers
March the customers and
9:00AM – sell the product The
6 16, keeping the money.
4:00PM to Bay and Electric The siopao was
2019 Mark Jerome
Calamba, stove is not steamed using a
Laguna. working. Gas Stove.
briefing the customers
and assisting Ronald in
distributing the
product.
incharge of advertising
and organizing all
things need for the
task.

filling Delfin and Mark
(Morning) The Jerome F. Bautista is
9:00AM – Researchers part of the cooking
10:00AM make a batch of process of the filling
fillings for the and siopao.
siopao.
March Ronald D. Jaen Jr.
7 18, (Afternoon) and Kaye Nicole C. NONE NONE
2019 12:00NN – Virrey is in charge of
1:00PM Siopao Bun buying the ingredients
The researchers and making of siopao.
make a batch of John Alfred Castro
siopao bun. would foresee all items
(Night) needed, errors in the
6:00PM – product, and all
9:00PM procedure in making
the product.
Sell Eunice Jennifer
The researchers Delfin is in charge of
March (Morning) sell the product holding and keeping
8 19, 9:00AM – to Bay and the questionnaire.
2019 10:00AM Calamba, Ronald D. Jaen Jr. in NONE NONE
Laguna. charge of holding and
14

to the customers.
the customers and
keeping the money.
Mark Jerome
briefing the customers
distributing the
product.
and organizing all
things need for the
task.
Eunice Jennifer
holding and keeping
the questionnaire.
(Morning) to the customers.
9:00AM – Kaye Nicole C. Virrey
Sell
10:00AM is in charge of briefing
The researchers
March the customers and
sell the product The siopao
9 20, keeping the money. The siopao was
to Bay and became
2019 (Afternoon) Mark Jerome resteamed.
Calamba, cold.
12:00NN – Bautista is in charge of
Laguna.
1:00PM briefing the customers
distributing the
product.
and organizing all
things need for the
task.
Eunice Jennifer
Delfin is in Bay,
Laguna to sell siopao
Ronald D. Jaen Jr. is
(Morning)
in Calamba, Laguna to
9:00AM –
Sell sell product.
10:00AM
The researchers Kaye Nicole C. Virrey
March
sell the product is in Los Baños,
10 21, NONE NONE
to Bay and Laguna to sell Siopao
2019
Calamba, Mark Jerome
(Afternoon)
Laguna Bautista is in Bay,
12:00NN –
Laguna to sell Siopao.
1:00PM
in charge of advertising
and organizing all
things for the task.
15
Eunice Jennifer
Sweet Potato Delfin and Mark
filling Jerome F. Bautista
The are part of the cooking
Researchers process of the filling
make a batch of and siopao. They also
fillings for the would Sell siopao to
siopao. Bay, Laguna
Ronald D. Jaen Jr.
5 siopao’s
Siopao Bun and Kaye Nicole C.
March smell was
1:00PM – The researchers Virrey are in charge of
11 22, different The siopao’s
6:00PM make a batch of buying the ingredients
2019 from the were discarded.
siopao bun. and making of siopao.
others.
They also would sell
Sell siopao to Calamba,
The researchers Laguna
sell the product John Alfred Castro
to Bay and would foresee all items
Calamba, needed errors in the
Laguna product, and all
procedure in making
the product.
Eunice Jennifer
Delfin is in Bay,
sell product.
Sell
March The researchers
is in Los Baños,
23, 9:00AM – sell the product
12 Laguna to sell Siopao NONE NONE
2019 4:00PM to Bay and
Mark Jerome
Calamba,
Bautista is in Bay,
Laguna
and organizing all
things need for the
task.
The Jerome F. Bautista is
Researchers part of the cooking
would make a process of the filling
batch of fillings and siopao. They also
for the siopao. would Sell siopao to
Bay, Laguna
Siopao Bun Ronald D. Jaen Jr.
March
9:00AM – The researchers and Kaye Nicole C. NONE NONE
13 24,
4:00PM would make a Virrey is in charge of
2019
batch of siopao buying the ingredients
bun. and making of siopao.
They also would sell
Sell siopao to Calamba,
The researchers Laguna
are would start John Alfred Castro
selling the would foresee all items
product to Bay needed, errors in the
16
and Calamba, product, and all

Laguna procedure in making
the product. And would
sell product to Los
Baños, Laguna
Eunice Jennifer
Delfin and Mark
Jerome F. Bautista is
Sweet Potato part of the cooking
filling process of the filling
The and siopao. They also
Researchers would Sell siopao to
make a batch of Bay, Laguna
fillings for the Ronald D. Jaen Jr.
siopao. and Kaye Nicole C.
March Virrey is in charge of
25, 9:00AM – Siopao Bun buying the ingredients
14 NONE NONE
2019 4:00PM The researchers and making of siopao.
make a batch of They also would sell
siopao bun. siopao to Calamba,
Laguna
Sell John Alfred Castro
The researchers would foresee all items
sell the product needed, errors in the
to Bay and product, and
Calamba, all procedure in making
Laguna the product. And would
sell product to Los
Baños, Laguna
Eunice Jennifer
Delfin is in Bay,
(Morning) in Calamba, Laguna to
9:00AM – sell product.
Sell
10:00AM Kaye Nicole C. Virrey
The researchers
March is in Los Baños,
sell the product
15 26, Laguna to sell Siopao NONE NONE
to Bay and
2019 (Afternoon) Mark Jerome
Calamba,
12:00NN – Bautista is in Bay,
Laguna
1:00PM Laguna to sell Siopao.
and organizing all
things need for the
task.
Eunice Jennifer
Delfin is in Bay,
(Morning)
9:00AM –
Sell Ronald D. Jaen Jr. is
10:00AM
The researchers in Calamba, Laguna to
March
sell the product sell product.
16 27, NONE NONE
to Bay and Kaye Nicole C. Virrey
2019 (Afternoon)
Calamba, is in Los Baños,
12:00NN –
Laguna Laguna to sell Siopao
1:00PM
Mark Jerome
Bautista is in Bay,
17

and organizing all
things need for the
task.
Eunice Jennifer
Delfin is in Bay,
(Morning) in Calamba, Laguna to
9:00AM – sell product.
Sell
10:00AM Kaye Nicole C. Virrey
The researchers
March is in Los Baños,
sell the product
17 28, Laguna to sell Siopao NONE NONE
to Bay and
2019 (Afternoon) Mark Jerome
Calamba,
12:00NN – Bautista is in Bay,
Laguna
1:00PM Laguna to sell Siopao.
and organizing all
things need for the
task.
Eunice Jennifer
Delfin and Mark
Jerome F. Bautista is
part of the cooking
Sweet Potato
process of the filling
filling
and siopao. They also
The
would Sell siopao to
Researchers
Bay, Laguna
make a batch of
fillings for the
Ronald D. Jaen Jr.
siopao.
and Kaye Nicole C. The batch of
1 batch of
Virrey is in charge of siopao was
March Siopao Bun siopao
1:00PM – buying the ingredients stored in the
18 29, The researchers weren’t
6:00PM and making of siopao. researchers
2019 make a batch of stored in
They also would sell neighbor’s
siopao bun. the freezer.
siopao to Calamba, Freezer.
Laguna
Sell
The researchers
John Alfred Castro
sell the product
would foresee all items
to Bay and
needed, errors in the
Calamba,
product, and all
Laguna
procedure in making
the product. And would
sell product to Los
Baños, Laguna
Eunice Jennifer
(Morning) Delfin is in Bay,
Sell
9:00AM – Laguna to sell siopao
The researchers
March 10:00AM Ronald D. Jaen Jr. is
are would start
19 30, in Calamba, Laguna to NONE NONE
selling the
2019 (Afternoon) sell product.
product to Bay
12:00NN – Kaye Nicole C. Virrey
and Calamba,
1:00PM is in Los Baños,
Laguna
Laguna to sell Siopao
18
Mark Jerome
Bautista is in Bay,
(Night) Laguna to sell Siopao.
6:00PM – John Alfred Castro is
9:00PM in charge of advertising
and organizing all
things need for the
task.
The Jerome F. Bautista
(Morning) Researchers would Sell siopao to
9:00AM – make a batch of Bay, Laguna
10:00AM fillings for the
siopao. Ronald D. Jaen Jr.
and Kaye Nicole C.
March (Afternoon) Siopao Bun Virrey would sell
20 31, 12:00NN – The researchers siopao to Calamba, NONE NONE
2019 1:00PM make a batch of Laguna
siopao bun.
John Alfred Castro
(Night) Sell would make 50 siopaos
6:00PM – The researchers and distribute them his
9:00PM sell the product group mates for them
to Bay and to market the product
Calamba,
Laguna
Eunice Jennifer
Delfin is in Bay,
(Morning)
9:00AM –
10:00AM
sell product.
Sell
The researchers
is in Los Baños,
April (Afternoon) sell the product
21 Laguna to sell Siopao NONE NONE
1, 2019 12:00NN – to Bay and
Mark Jerome
1:00PM Calamba,
Bautista is in Bay,
Laguna
(Night)
6:00PM –
and organizing all
9:00PM
things need for the
task.
The researchers performed each task on the date and give action to the errors
it needs. Each siopao production, the group makes 50 siopaos and to complete the 500
sales 10 batches were performed and each batch was split into 3 to be marketed to
Bay, Calamba, and Los Baños, Laguna respectively. The batch of siopao per location
19
is minimal and it makes more convenient to sell because all products were sold and
there’s minimal waste.
Overall, the researchers completed the 500 sales.
BUDGETARY REQUIREMENTS
The figure below shows the product’s cost and expenses, the 500 pieces
product’s quantity, unit cost, and the unit of measurements used.
Figure 2: Budgetary Requirements
Ingredients Quantity Unit of Measurements Unit Cost

All-Purpose flour 15 Kilo ₱ 690.00
Cassava flour 2 Kilo ₱ 176.00
Baking Powder 2 Pack ₱ 30.00
Yeast 2 Pack ₱ 120.00
Lard 2 Kilo ₱ 100.00
Sugar 3 1/2 Kilo ₱ 210.00
Salt 1/4 Kilo ₱ 10.00
Sweet Potato 6 Kilo ₱ 240.00
Condensed milk 6 Can ₱ 180.00
Milk 6 Liter ₱ 426.00
Margarine 2 Kilo ₱ 120.00
Food Coloring 150 Grams ₱ 50.00
Total ₱ 2,352.00
Materials Total Quantity Unit of Measurement Price

Parchment Paper 32 Sheet ₱ 64.00
Siopao Bag 500 Piece ₱ 100.00
Sticker Logo 500 Piece ₱ 312.50
Total ₱ 476.50
Cost and Expenses

₱ 2,828.50
for 500 sales:
20
FOOD COSTING
Whereas:
Material Cost = is the total cost and expenses which includes the Ingredients,
Materials used and Packaging.
40% = is the Overhead rate which includes the Gas, Electricity, Water, Etc.
Overhead Cost= is the product of the Material Cost and the 40% or Overhead Rate.
Total Cost=is the overall sum used for the product.
Number of Yield = is 500 and the targeted number of sales in the study.
Price per Piece = is the amount each product without the profit.
1.66 = is the Mark up Cost or the amount of the Labor of the Product.
Total Selling Price = is the price of the product for marketing and includes the mark
up cost.
In the figure, the researchers have a total cost and expenses or Material cost of
₱ 2,828.50 then it was multiplied to 40% which is the overhead rate. Then ₱1,131.40
is the overhead cost and is added to the Material cost then it sums up to ₱ 3,969.90.
Then to get the price per piece, the Total cost ₱ 3,969.90 is divided to the number of
21
yield which is 500 is equals to ₱7.92. To get the Total selling price, the price per
piece is multiplied to 1.66, which is the mark up cost, the product is ₱ 13.15. The
researchers rounded off the total selling price to ₱13.00.
PROFIT:
PRODUCT INGREDIENTS AND PROCEDURE
Cassava Flour Siopao with Sweet Potato Filling
INGREDIENTS:
Yeast mixture - 32g of milk

- 5g Yeast - 500g sweet potato
- 122g cup milk -Flour mixture
- 122g warm water - 288g All-purpose Flour
- 28.35g sugar - 64g cassava flour
- 1g Food Color - 1.5g baking powder
Filling: - 32g sugar
- 30g margarine - 1g salt
- 255g of condensed milk - 28.35g lard
PROCEDURE:
Filling:
1. Boil sweet potato in a pot then peel and mash.

22
2. In a pot, melt margarine then add condensed milk and milk. Stir constantly until
well-combined. Let it simmer.
3. Then add the mashed sweet potato and stir until the mixture becomes really thick.
You may add food coloring.
4. Transfer into a container and let it cool down before putting in the siopao dough.
Siopao bun:
1. Grease a big mixing bowl.
2. In a small bowl, Mix milk and warm water together with the yeast and sugar. Then
add the food coloring agent.
3. In another bowl, Mix All-purpose flour, cassava flour and baking powder together,
then sift them on another bowl.
4. Sift sugar and salt into the sifted flour mixture, and then distribute the sugar and
salt well into the flour. Rub of lard into the flour mixture then make a well in the
center.
6. Pour the yeast mixture in the well and mix it until it resembles dough.
6. On a floured surface, transfer the dough and knead it until it becomes smooth.
Keep dusting your hands and your working table to prevent the dough from sticking.
7. When the dough is done, form it into a ball and transfer it to the greased bowl and
cover it with a damp cloth or towel. Let it rise for an hour.
8. After an hour, remove the cloth then punch down the dough and let it rest for 2
minutes.
9. After resting the dough, cut it down into 16 small pieces (50grams).
Siopao:
1. Roll each dough into balls and flat the sides leaving a bump in the middle.
2. Scoop 1 tbsp. of filling in the middle of the rolled out dough then enclosed the
filling with the excess dough and shape it into a ball.
3. Put the siopao into a parchment paper and steam for about 5-10 minutes.
23
Shelf life of the Product
The uncooked Cassava Flour Siopao with Sweet Potato Filling is stored in a
freezer. The frozen Cassava Flour Siopao with Sweet Potato Filling usually lasts from
3-5 Days. Steamed Cassava Flour Siopao with Sweet Potato Filling’s Shelf life is
only a Day and is discarded the next day if the siopao has not been sold.
Data analysis and Procedure
The acquired data were treated using the sample mean, standard deviation,
and Weighted mean to know the Cassava Flour Siopao with Sweet Potato Filling to
two hundred twelve (212) Bay respondents, one hundred sixty-five (165) Calamba
respondents, and one hundred twenty-three (123) Los Baños respondents. The mean
and standard deviation was used to obtain the acquired data in order to identify the
respondents of Bay, Calamba, Los Baños, Laguna the Cassava Flour Siopao with
Sweet Potato Filling passes their senses.
∑
Mean formula: ̅
Whereas: ∑ = sum of fcm
∑ ̅
Standard deviation formula: ̅ √
Whereas:
∑ ̅ = the sum of ̅
= sample size
24
F-test (ANOVA) was used to determine the significant acceptability of
Cassava Flour Siopao with Sweet Potato Filling in Bay, Los Baños and Calamba,
Laguna.
MSB=
MSW=
Whereas:
MSB is the the mean square among groups
MSW is the mean squares within groups

25
Ethical consideration
According to M. Velasquez, C. Andre, T. Shanks, S.J., and M. J. Meyer (2010),
Ethics is based on well-founded standards of right and wrong that prescribe what
humans ought to do, usually in terms of rights, obligations, benefits to society,
fairness, or specific virtues. This research need to consider the ethics involve in the
study to prevent unnecessary discomfort in the product. The researchers
conceptualize the following ethical consideration for the consumers to acknowledge:
1.) Informed Consent – the respondents of this research need to ensure that the
individuals who are participating in this research are well informed of the risks and
benefits.
2.) Anonymity and confidentiality – the respondents of this research’s personal
identities are completely confidential for the protection of the respondents.
3.) Conditions – this product contains root crops, dairy products, and yeast which
can harm if swollen by someone who are allergic to it. Those who have religious
practices, both parties should also be informed of the conditions that should be met.
26
Chapter 3
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter shows the presentation, analysis and interpretation of the
gathered data which express the data into figure, tables, and chart.
Number of Cassava Flour Siopao with Sweet Potato Filling sold

As can be seen in the figure 4 below, the Number of Cassava Flour Siopao
with Sweet Potato Filling sold; the study aims to have total sales of 500 in the
municipality of Bay, Calamba, and Los Baños.
Respondents
25%
(123)
42%
(212)
BAE
CALAMBA
33% LOS BAÑOS
(165)
Figure 4: Number of Cassava Flour Siopao with Sweet Potato Filling sold
There were 212 sales in Bay, Laguna which covers 42% of the total sales
acquired. Then in Calamba, Laguna covers 33% of the sales which are equivalent to
165 siopao sold. Lastly, in Los Baños the researchers only sold 123 siopao which in
27
only 25% of the 500 sales that is needed in the study. In this graph, it only revealed
that consumers from Bay, Laguna were most interested in trying unusual products.
Level of Acceptability of Cassava Flour Siopao with Sweet Potato Filling in

terms of Taste
Table 2 below presents the Level of Acceptability of Cassava Flour Siopao
with Sweet Potato Filling in terms of taste.
Table 2. Level of Acceptability of Cassava Flour Siopao with Sweet Potato

Fillings in terms of Taste
Calamba, Los Baños,

Bay, Laguna
Taste Laguna Laguna Remarks
Mean VI Mean VI Mean VI
Highly
1.) Siopao bun 4.71 Excellent 4.58 Excellent 4.34 Excellent
Acceptable
Highly
2.) Sweet potato filing. 4.69 Excellent 4.63 Excellent 4.38 Excellent
Acceptable
3.) Combination of the
Highly
Siopao Bun and Sweet Potato 4.66 Excellent 4.65 Excellent 4.33 Excellent
Acceptable
Filling.
Highly
Weighted Mean 4.69 Excellent 4.62 Excellent 4.35 Excellent
Acceptable
Legend:
Scale Range Verbal Interpretation (VI) Remarks
5 4.20-5.00 Excellent (E) Highly Acceptable (HA)
4 3.40-4.19 Good (G) Acceptable (A)
3 2.60-3.39 Average (A) Fairly Acceptable (FA)
2 1.80-2.59 Fair (F) Not Acceptable (NA)
1 1.00-1.79 Poor (P) Highly Not Acceptable (HNA)
Based on the evaluation in Bay, Laguna, concluded the Cassava Flour Siopao
with Sweet Potato Filling’s bun, sweet potato filling, and combination of the siopao
bun and sweet potato filling showed a corresponding Verbal Interpretation of
Excellent, average mean values of 4.71, 4.69, and 4.66 with a standard deviation of
0.45, 0.48, and 0.47.

28
Evaluation from Calamba, Laguna, and the respondents concluded the
Cassava Flour Siopao with Sweet Potato Filling’s bun, sweet potato filling, and
combination of the siopao bun and sweet potato filling, showed a corresponding
verbal interpretation of Excellent, average mean values of 4.58, 4.63, and 4.65, and
standard deviation of 0.54, 0.50, and 0.47.
Meanwhile, Los Baños, Laguna respondents concluded the Cassava Flour
Siopao with Sweet Potato Filling’s bun, sweet potato filling, and combination of the
siopao bun and sweet potato filling showed a corresponding verbal interpretation of
Excellent, average mean values of 4.34, 4.38, and 4.33, and standard deviation of
0.72, 0.73, and 0.80.
Overall, Bay, Calamba, and Los Baños, Laguna got a weighted mean of 4.69,
4.62, and 4.35, and a verbal interpretation of Excellent. And as mentioned in the table,
Cassava Flour Siopao with Sweet Potato Filling in terms of taste were remarked as
“Highly Acceptable” to Bay, Calamba, and Los Baños, Laguna.
According to Bobroff and Kissileff, 1986, Hill et al., 1984, Spiegel et al.,
1989, Yeomans, 1996, “Food flavour, an oral-sensory signal, may play an important
role in affecting appetite sensation and food intake. On the one hand, flavour
contributes to food palatability which has been shown to stimulate hunger and
increase food intake.”

terms of Appearance
Table 3 below shows the Level of Acceptability of Cassava Flour Siopao with
Sweet Potato Filling in terms of appearance.

29

Filling in terms of Appearance
Bay, Laguna
Appearance Laguna Laguna Remarks
Highly
1.) Siopao bun. 4.65 Excellent 4.59 Excellent 4.6 Excellent
Acceptable
Highly
2.) Sweet potato filing. 4.66 Excellent 4.64 Excellent 4.46 Excellent
Acceptable
3.) Cassava Flour Siopao with Highly
4.67 Excellent 4.66 Excellent 4.33 Excellent
Sweet Potato Filling Acceptable
Highly
Acceptable
Legend:
As shown on the table, The respondents from Bay, Laguna concluded the
Cassava Flour Siopao with Sweet Potato Filling, showed a corresponding verbal
interpretation of Excellent, average mean values of 4.65, 4.66, and 4.67, and standard
deviation of 0.47, 0.47, and 0.46.
Evaluation from Calamba, Laguna presumed the Cassava Flour Siopao with
Sweet Potato Filling’s bun, sweet potato filling, and Cassava Flour Siopao with Sweet
Potato Filling, showed a corresponding verbal interpretation of Excellent, average
mean values of 4.59, 4.63, and 4.66, and standard deviation of 0.52, 0.48, and 0.47.
Los Baños respondents the Cassava Flour Siopao with Sweet Potato Filling’s
bun, sweet potato filling, and Cassava Flour Siopao with Sweet Potato Filling,
showed a corresponding verbal interpretation of Excellent, average mean values of
4.6, 4.46, and 4.33, and standard deviation of 0.52, 0.48, and 0.47.
30
Overall, Bay, Laguna got a weighted mean values of 4.66 and verbal
interpretation of excellent, then Calamba, Laguna got a weighted mean values of 4.63
with a verbal interpretation of Excellent, and lastly Los Baños, Laguna got a weighted
mean values of 4.46 and a verbal interpretation of Excellent. Based on the results the
Appearance of the Cassava Flour Siopao with Sweet Potato Filling was “Highly
Acceptable” to consumers of Bay, Calamba, and Los Baños, Laguna.
According to D.B. MacDougall 2003, “the most important attribute of any
food's appearance is its color, especially when it is directly associated with other
food-quality attributes, for example the changes that take place during the ripening of
fruit or the loss in color quality as food spoils or becomes stale. The color quality of
the illumination, in terms of intensity, color temperature and fidelity and the nature of
the structure of the product all affect the appearance.”

terms of Texture
Table 4 below displays the Level of Acceptability of Cassava Flour Siopao
with Sweet Potato Filling in terms of Texture.

Filling in terms of Texture

Bay, Laguna
Texture Laguna Laguna
Mean VI Mean VI Mean VI Remarks
Highly
1.) Siopao bun. 4.76 Excellent 4.68 Excellent 4.37 Excellent
Acceptable
Highly
2.) Sweet potato filling. 4.66 Excellent 4.64 Excellent 4.49 Excellent
Acceptable
3.) Combination of the Siopao Highly
Bun and Sweet Potato Filling. Acceptable
Highly
Acceptable
31
Legend:
Based on the evaluation of the consumers in Bay, Laguna, concluded the
Combination of the Siopao Bun and Sweet Potato Filling, showed a corresponding
Calamba respondents concluded the Cassava Flour Siopao with Sweet Potato
Filling’s bun, sweet potato filling, bun, sweet potato filling, and Combination of the
Siopao Bun and Sweet Potato Filling, showed a corresponding verbal interpretation of
Excellent, average mean values of 4.68, 4.43, and 4.66, and standard deviation of
0.48, 0.50, and 0.49.
The consumers from Los Baños, Laguna presumed the Cassava Flour Siopao
with Sweet Potato Filling’s bun, sweet potato filling, bun, sweet potato filling, and
Overall, Bay, Calamba, and Los Baños, Laguna consumers got an
accumulated weighted mean value of 4.64, 4.66, and 4.41, and verbal interpretation of
Excellent. The 500 respondents concluded that the texture of Cassava Flour Siopao,
with Sweet Potato Filling were “Highly Acceptable” based on its quality.
32
According to J. Chen, A. Rosenthal 2015, “Food texture is a collective term of
sensory experiences originated 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 of 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.”

terms of Odor
Sweet Potato Filling in terms of Odor.

Filling in terms of Odor

Bay, Laguna
Odor Laguna Laguna Remarks
1.) Siopao bun. Highly
4.04 Good 4.56 Excellent 3.83 Good
Acceptable
2.) Sweet potato filling.. Highly
Acceptable
3.) Combination of the Siopao Highly
Bun and Sweet Potato filling 4.41 Excellent 4.66 Excellent 3.92 Good
Acceptable
Highly
Weighted Mean 4.28 Excellent 4.57 Excellent 3.99 Good
Acceptable
Legend:
33
Based on the odor evaluation of the consumers in Bay, Laguna, concluded the
Calamba, Laguna respondents, evaluated the Cassava Flour Siopao with
Sweet Potato Filling’s bun, sweet potato filling, and Combination of the Siopao Bun
and Sweet Potato Filling, showed a corresponding verbal interpretation of Excellent,
average mean values of 4.56, 4.50, and 4.66, and standard deviation of 0.55, 0.55, and
0.54.
Meanwhile, the Los Baños consumers evaluated the odor of the product. The
Cassava Flour Siopao with Sweet Potato Filling’s sweet potato filling only got the
verbal interpretation of Excellent and a mean values of 4.23 while the Cassava Flour
Siopao with Sweet Potato Filling’s bun, and Combination of the Siopao Bun and
Sweet Potato Filling’ smell got a verbal interpretation of Good and corresponding
mean values of 3.83, 4.23, and 3.92.
Overall, Bay, and Calamba, Laguna got a weighted mean values of 4.28 and
4.57 with a verbal interpretation of Excellent while Los Baños, Laguna got weighted
mean values of 3.99 and a verbal interpretation of Good. Even though the Los Baños
only got Good interpretation the overall remark based on odor still was “Highly
Acceptable”.
34
According to Forde 2016, “Food odors have been shown to influence food
choices, portion selection, and can promote a specific desire to consume certain
foods. Even when satiated, the sight or smell of a desirable food can stimulate
appetite. People that exhibit a higher level of dietary restraint have been shown to be
more responsive to food odor cues, resulting in a higher appetite and desire to
consume the cued food item. Others have suggested exposure to a desirable savory
odor increases reactivity and attention to all food, leading to a general desire to eat.”

terms of Overall Quality
Sweet Potato Filling in terms of Overall Quality.
Table 6: Level of Acceptability of Cassava Flour Siopao with Sweet Potato

Filling in terms of Overall Quality
Bay, Laguna Calamba, Laguna Los Baños, Laguna

Overall Quality Remarks
1. Taste. 4.70 Excellent 4.61 Excellent 4.23 Excellent Highly Acceptable
2. Appearance. 4.78 Excellent 4.69 Excellent 4.28 Excellent Highly Acceptable

3. Texture. 4.74 Excellent 4.65 Excellent 4.24 Excellent Highly Acceptable
4. Odor. 4.18 Good 4.68 Excellent 3.87 Good Highly Acceptable
5. Uniqueness. 4.75 Excellent 4.70 Excellent 4.50 Excellent Highly Acceptable
Weighted Mean 4.63 Excellent 4.67 Excellent 4.22 Excellent Highly Acceptable
Legend:
As seen in the table above, in terms of Overall Quality, the Bay Consumers
concluded the Cassava Flour Siopao with Sweet Potato Filling’s taste, appearance,
35
texture, and Uniqueness showed a corresponding verbal interpretation of Excellent,
average mean values of 4.69, 4.77, 4.74, and 4.75 and standard deviation of 0.48,
0.42, 0.45, and 0.43 while the Cassava Flour Siopao with Sweet Potato Filling’s odor
accumulated a mean values of 4.18 and standard deviation of 0.85 with a verbal
interpretation of Good.
Calamba respondents concluded the Cassava Flour Siopao with Sweet Potato
Filling’s taste, appearance, texture, odor, and overall quality showed a corresponding
verbal interpretation of Excellent, average mean values of 4.61, 4.69, 4.64, 4.67, and
4.69 and standard deviation of 0.50, 0.46, 0.49, 0.48, and 0.46.
Then the Los Baños respondents concluded the Cassava Flour Siopao with
Sweet Potato Filling’s taste, appearance, texture and uniqueness showed a
corresponding verbal interpretation of Excellent, mean values of 4.22, 4.27, 4.24, and
4.50 and standard deviation of 0.87, 0.79, 0.83, and 0.72 while the cassava flour
siopao with Sweet Potato Filling’s odor got an accumulated mean values of 3.86 and
standard deviation of 0.94 with a verbal interpretation of Good.
Test on the Significant Difference of the Level of Acceptability of Cassava Flour

Siopao with Sweet Potato Filling in terms of Taste
Table 7 below shows the Test on the Significant Difference of the Level of
Acceptability of Cassava Flour Siopao with Sweet Potato Filling in terms of Taste.
36
Table 7: Test on the Significant Difference of the Level of Acceptability of

Cassava Flour Siopao with Sweet Potato Filling in terms of Taste
Df Df Computed p- Critical
Taste Count Mean Analysis
between within f-value value f-value
Bay 212 4.69
Calamba 165 4.62 2 497 27.95 0.000 3.014 Significant
Los Baños 123 4.35
Since the computed f-value is 27.95 is greater than the critical f-value of 3.014
and the p-value of 0.000 is less than the level of significant of 0.05. Therefore, the
findings showed that there is a significant acceptability of Cassava Flour Siopao with
Sweet Potato Filling in terms of taste to consumers of Bay, Calamba, and Los Baños,
Laguna.

Siopao with Sweet Potato Filling in terms of Appearance
Acceptability of Cassava Flour Siopao with Sweet Potato Filling in terms of
Appearance.

Cassava Flour Siopao with Sweet Potato Filling in terms of Appearance
Appearance Count Mean Analysis
Bay 212 4.66
4.63 Not
Calamba 165 2 497 1.6581 0.000 3.014
Significant
Los Baños 123 4.58
Since the computed f-value is 1.6581 is greater than the critical f-value of
3.014 and the p-value of 0.000 is greater than the level of significant of 0.05.
37
Therefore, the findings showed that there is no significant acceptability of Cassava
Flour Siopao with Sweet Potato Filling in terms of appearance to consumers of Bay,

Siopao with Sweet Potato Filling in terms of Texture
Acceptability of Cassava Flour Siopao with Sweet Potato Filling in terms of Texture.

Cassava Flour Siopao with Sweet Potato Filling in terms of Texture
Texture Count Mean Analysis
Bay 212 4.64
Los Baños 123 4.41
3.013 and the p-value of 0.007 is less than the level of significant of 0.05. Therefore,
the findings showed that there is a significant acceptability of Cassava Flour Siopao
with Sweet Potato Filling in terms of texture to consumers of Bay, Calamba, and Los
Baños, Laguna.

Siopao with Sweet Potato Filling in terms of Odor
Acceptability of Cassava Flour Siopao with Sweet Potato Filling in terms of Odor.
38
with Sweet Potato Filling in terms of odor to consumers of Bay, Calamba, and Los
Baños, Laguna.
Table 10: Test on the Significant Difference of the Level of Acceptability

of Cassava Flour Siopao with Sweet Potato Filling in terms of Odor
Odor Count Mean Analysis
between within f-value value t-value
Bay 212 4.28
Los Baños 123 3.99

Siopao with Sweet Potato Filling in terms of Overall Quality
Acceptability of Cassava Flour Siopao with Sweet Potato Filling in terms of Overall
Quality.
Table 11: Test on the Significant Difference of the Level of Acceptability

of Cassava Flour Siopao with Sweet Potato Filling in terms of Overall Quality
Overall Df Df Computed f- p- Critical f-

Count Mean Analysis
Quality between within value value value
4.63
Bay 212
4.67
Calamba 165
2 497 65.796 0.000 3.013 Significant
4.22
Los Baños 123
39
with Sweet Potato Filling in terms of overall quality to consumers of Bay, Calamba,
and Los Baños, Laguna.
In this study, Bay Laguna got the most number of siopao sold with 212 sales.
Bay Laguna is much known for their “Monay Bae” which is dense bread and is
usually dipped in coffee as breakfast to the residents. The product itself is also a
classified as Bread and this serves as a basis on how the consumers of Bay patronized
the product than Calamba and Los Baños Residents.

40
Chapter 4
SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATIONS
This chapter contains the summary of findings, conclusion and
recommendation to the study.
Summary
This study aims to perform innovation to a product that can be a potential
source of income to entrepreneurs and also as a small business.
Specifically, it sought to answer the following questions:
(1) What is the level of the acceptability of Cassava Flour Siopao with Sweet
Potato Filling in terms of Taste, Appearance, Texture, Odor, and Overall Quality?
(2) Is there a significant difference on the acceptability level of people for
Bay, Calamba, and Los baños, Laguna?
(3) Is Cassava Flour Siopao with Sweet Potato filling feasible as a small
business or as a source of income?
qualitative research and data. According to Leech and Onwuegbuzie 2008, in general,
mixed methods research represents research that involves collecting, analyzing, and
interpreting quantitative and qualitative data in a single study or in a series of studies
that investigate the same underlying phenomenon. The researchers use this method to
41
know and gather data in order for them to find if the Cassava Flour Siopao with
Sweet Potato Filling is acceptable to Bay, Calamba, and Los Baños, Laguna.
The data were gathered and treated statistically using the mean, Weighted
mean, Standard Deviation and F-test (ANOVA) was used to determine the significant
acceptability of Cassava Flour Siopao with Sweet Potato Filling in Bay, Los Baños
and Calamba, Laguna.
Findings
Based on the gathered data, the study brought the following findings:
1. The level of the acceptability of Cassava Flour Siopao with Sweet Potato
Filling in terms of Taste, Appearance, Texture, Odor, and Overall Quality.
Bay, Calamba, and Los Baños, Laguna got a weighted mean of 4.69, 4.62, and
4.35, and a verbal interpretation of Excellent., the Cassava Flour Siopao with Sweet
Potato Filling in terms of taste were remarked as “Highly Acceptable” to Bay,
Bay, Laguna got a weighted mean values of 4.66 and verbal interpretation of
excellent, then Calamba, Laguna got a weighted mean values of 4.63 with a verbal
interpretation of Excellent, and lastly Los Baños, Laguna got a weighted mean values
of 4.46 and a verbal interpretation of Excellent. Based on the results the Appearance
of the Cassava Flour Siopao with Sweet Potato Filling was “Highly Acceptable” to
consumers of Bay, Calamba, and Los Baños, Laguna.

42
Bay, Calamba, and Los Baños, Laguna consumers got an accumulated
weighted mean value of 4.64, 4.66, and 4.41, and verbal interpretation of Excellent.
The 500 respondents concluded that the texture of Cassava Flour Siopao, with Sweet
Potato Filling were “Highly Acceptable” based on its quality.
Bay, and Calamba, Laguna got a weighted mean values of 4.28 and 4.57 with
a verbal interpretation of Excellent while Los Baños, Laguna got weighted mean
values of 3.99 and a verbal interpretation of Good. Even though the Los Baños only
got Good interpretation the overall remark based on odor still was “Highly
Acceptable”.
2. Is there a significant difference on the acceptability level of Cassava Flour
Siopao with Sweet Potato Filling among the people of Bay, Calamba, and Los
baños, Laguna?
Since the computed f-value is 27.95 is greater than the critical f-value of 3.014
and the p-value of 0.000 is less than the level of significant of 0.05. Therefore, the
findings showed that there is a significant acceptability of Cassava Flour Siopao with
Sweet Potato Filling in terms of taste to consumers of Bay, Calamba, and Los Baños,
Laguna.
43
3.014 and the p-value of 0.000 is greater than the level of significant of 0.05.
with Sweet Potato Filling in terms of texture to consumers of Bay, Calamba, and Los
Baños, Laguna.
with Sweet Potato Filling in terms of odor to consumers of Bay, Calamba, and Los
Baños, Laguna.
with Sweet Potato Filling in terms of overall quality to consumers of Bay, Calamba,
and Los Baños, Laguna.
Overall, by making Cassava Flour Siopao with Sweet Potato Filling all the
test result is significant according to the stated facts, evidences and the data from the
44
interpretations and table based on their conducted survey, interviews and computation
by the researchers and their trusted statistician.
The findings showed that there is a significant acceptability of Cassava Flour
Siopao with Sweet Potato Filling to Bay, Calamba, and Los Baños, Laguna.
Therefore reject the Null Hypothesis and Accept the Alternative Hypothesis.
3. Is Cassava Flour Siopao with Sweet Potato Filling feasible as a small
business or as a source of income?
Based on the Budgetary requirements and total selling price and profit
presented by the researchers, the product was sold for 13.15 pesos each times the 500
sales that the researchers need for the study is equivalent to ₱6,575.00 minus the total
expenses that the study need which is ₱2,828.50 is equivalent to a profit of ₱3,746.50
which is 57% profit and is good for an emerging entrepreneur and therefore, the
Cassava Flour Siopao with Sweet Potato Filling is feasible to be a small business and
as a source of income to entrepreneurs.
Conclusion
1. The level of the acceptability of Cassava Flour Siopao with Sweet Potato
Filling in terms of Taste, Appearance, Texture, Odor, and Overall Quality. Based on
the results of the questionnaire, Bay, Calamba, and Los Baños, Laguna got a
weighted mean of 4.69, 4.62, and 4.35, and a verbal interpretation of Excellent., the
Cassava Flour Siopao with Sweet Potato Filling in terms of taste were remarked as
“Highly Acceptable” to Bay, Calamba, and Los Baños, Laguna. Bay, Laguna got a
45
weighted mean values of 4.66 and verbal interpretation of excellent, then Calamba,
Laguna got a weighted mean values of 4.63 with a verbal interpretation of Excellent,
and lastly Los Baños, Laguna got a weighted mean values of 4.46 and a verbal
interpretation of Excellent. Based on the results the Appearance of the Cassava Flour
Siopao with Sweet Potato Filling was “Highly Acceptable” to consumers of Bay,
Calamba, and Los Baños, Laguna. Bay, Calamba, and Los Baños, Laguna consumers
got an accumulated weighted mean value of 4.64, 4.66, and 4.41, and verbal
interpretation of Excellent. The 500 respondents concluded that the texture of
Cassava Flour Siopao, with Sweet Potato Filling were “Highly Acceptable” based on
its quality. Bay, and Calamba, Laguna got a weighted mean values of 4.28 and 4.57
with a verbal interpretation of Excellent while Los Baños, Laguna got weighted mean
values of 3.99 and a verbal interpretation of Good. Even though the Los Baños only
got Good interpretation the overall remark based on odor still was “Highly
Acceptable”. Overall, All 500 Sales from Bay, Calamba, and Los Baños, Laguna
presumed that the Cassava Flour Siopao with Sweet Potato Filling is “Highly
Acceptable” in terms of Overall Quality, and got a weighted mean value of 4.63,
4.67, and 4.22 and were interpreted as Excellent.
2. Is there a significant difference on the acceptability level of Cassava Flour
Siopao with Sweet Potato Filling among the people of Bay, Calamba, and Los baños,
Laguna? Since the computed f-value is 27.95 is greater than the critical f-value of
46
with Sweet Potato Filling in terms of taste to consumers of Bay, Calamba, and Los
Baños, Laguna. Since the computed f-value is 1.6581 is greater than the critical f-
value of 3.014 and the p-value of 0.000 is greater than the level of significant of 0.05.
Calamba, and Los Baños, Laguna. Since the computed f-value is 14.461 is greater
than the critical f-value of 3.013 and the p-value of 0.007 is less than the level of
significant of 0.05. Therefore, the findings showed that there is a significant
acceptability of Cassava Flour Siopao with Sweet Potato Filling in terms of texture to
consumers of Bay, Calamba, and Los Baños, Laguna. Since the computed f-value is
45.554 is greater than the critical f-value of 3.014 and the p-value of 0.007 is less than
the level of significant of 0.05. Therefore, the findings showed that there is a
significant acceptability of Cassava Flour Siopao with Sweet Potato Filling in terms
of odor to consumers of Bay, Calamba, and Los Baños, Laguna. Since the computed
f-value is 65.796 is greater than the critical f-value of 3.013 and the p-value of 0.000
is less than the level of significant of 0.05. Therefore, the findings showed that there
is a significant acceptability of Cassava Flour Siopao with Sweet Potato Filling in
terms of overall quality to consumers of Bay, Calamba, and Los Baños, Laguna.
Overall, by making Cassava Flour Siopao with Sweet Potato Filling all the test result
is significant according to the stated facts, evidences and the data from the
interpretations and table based on their conducted survey, interviews and computation
by the researchers and their trusted statistician. The findings showed that there is a
47
significant acceptability of Cassava Flour Siopao with Sweet Potato Filling to Bay,
Calamba, and Los Baños, Laguna. Therefore reject the Null Hypothesis and Accept
the Alternative Hypothesis.
3. Is Cassava Flour Siopao with Sweet Potato Filling feasible as a small business
or as a source of income. Based on the Budgetary requirements and total selling price
and profit presented by the researchers, the product was sold for 13 pesos each times
the 500 sales that the researchers need for the study is equivalent to ₱6,575.00 minus
the total expenses that the study need which is ₱2,828.50 is equivalent to a profit of
₱3,746.50 which is 57% profit and is good for an emerging entrepreneur and
therefore, the Cassava Flour Siopao with Sweet Potato Filling is feasible to be a small
business and as a source of income to entrepreneurs.
Recommendations
For the researchers that will further amend the study. Based on the findings
and conclusion of the study itself:
1. The Researchers would recommend the future researchers to market the
product to others parts of Laguna.
2. The Researchers would recommend the future researchers since Filipinos like
sweet stuff, enhance the sweetness of the filling for the improvement of the product.
3. The Researchers would recommend for the future researchers of this product
to incorporate vanilla into the bun and the filling to further improve the quality of the
product.
48
4. The Researchers would recommend the future researchers to improve the
siopao’s appearance to improve the visual quality of the product.
5. The Researchers would to recommend for the future researchers that they
should improve the product’s odor for the consumers by thinking ways to not make
the yeast fully release its smell for the improvement of the product.
6. The Researchers would to recommend for the future researchers to improve
the product’s weight and volume.
7. The Researchers would to recommend for the future researchers to find ways
to prolong the shelf life of the siopao.
8. The Researchers would to recommend that the future researchers should think
other versions of siopao that can be a potential source of income and a small business
to young entrepreneurs.
9. The Researchers would to recommend incorporating the cassava flour and
sweet potato to various products like breads and pastries.

49
BIBLIOGRAPHY
A. Books
“A typology of mixed methods research designs, Quality and Quantity”, (2008),

Leech N, Onwuegbuzie A, 43(2), March, pp. 265-275.
B. Websites
D.B. MacDougall. 2003. “Food Sciences and Nutrition (Second Edition)”. April 9,
2019. Retrieved from https://www.sciencedirect.com/topics/food-science/food-
appearance
Ciarán G. Forde. 2016. “Flavor”. April 9, 2019. Retrieved from
https://www.sciencedirect.com/topics/food-science/food-odor
J. Chen, A. Rosenthal. 2015. “Modifying Food Texture”. April 9, 2019. Retrieved

from https://www.sciencedirect.com/topics/food-science/food-texture
L. Bryan. 2017. “5 Things You Need to Know About Cassava Flour”. September
15, 2018. Retrieved from https://downshiftology.com/5-things-you-need-to-know-
about-cassava-flour/
Pretapoptart. 2012. “A Brief History of Siopao”. September 15, 2018. Retrieved

from https://pretapoptart.wordpress.com/2012/05/12/a-brief-history-of-siopao/
M. Velasquez et al. 2010. “What is Ethics?” December 2, 2018. Retrieved from
https://www.scu.edu/ethics/ethics-resources/ethical-decision-making/what-is-
ethics/
50
APPENDICES
51
Appendix A
LETTER OF REQUEST
52
53
54
Appendix B
DOCUMENTATION
Figure 5: Elderly respondent from Bay
Figure 6: A kid respondent from Bay

55
Figure 7: An adult respondent eating
Figure 8: House to house selling at Bay

56
Figure 9: A teen at Bay who loves to eat
Figure 10: A teen at Bay bought siopao

57
Figure 11: TRACE College Guard
Figure 12: Cabana Kiosk

58
Figure 13: Teen answering a questionnaire
Figure 14: TRACE College Staff

59
Figure 15: An elderly vendor answering

a questionnaire
Figure 16: An adult answering a

questionnaire
60
Figure 17: Children at Calamba eat and

guided to answer a questionnaire
Figure 18: House to house selling

61
Figure 19: Volleyball players
Figure 20: Selling Siopao at a Volleyball

game
62
Figure 21: More Volleyball player bought

siopao
Figure 22: Volleyball athlete answering a

questionnaire
63
Figure 22: Answering a questionnaire
Figure 23: Consumers from Bay Answering a

questionnaire
64
Figure 25: Sari sari vendor from Calamba
Figure 26: An Acquaintance of the

researcher from Calamba
65
Figure 27: Resident from Calamba
Figure 28: Researchers making dough

66
Figure 29: Making Filling for the Figure 30: Siopao Production
product
Figure 31: Ready to steam and sell siopao

67
Appendix C
INGREDIENTS AND PROCESSES
INGREDIENTS:
Yeast mixture
- 5g Yeast
- 122g cup milk
- 122g warm water
- 28.35g sugar
- Food Color
Filling:
- 30g margarine
- 255g of condensed milk
- 32g of milk
- 500g sweet potato
- Food Color
-Flour mixture
- 288g All-purpose Flour
- 64g cassava flour
- 1.5g baking powder
- 32g sugar
- 1g salt
- 28.35g lard
PROCEDURE:
Filling:
1. Boil sweet potato in a pot then peel and mash.

68
2. In a pot, melt margarine then add condensed milk and milk. Stir constantly until
well-combined. Let it simmer.
3. Then add the mashed

sweet potato and stir until the
mixture becomes really thick.
You may add food coloring.
4. Transfer into a container and let it cool down before putting in the siopao dough.
Siopao bun:
1. Grease a big mixing bowl.
2. In a small bowl, Mix milk and warm water together with the yeast and sugar.
Then add the food coloring agent. Let it set for 5mins or until it foams.
3. In another bowl, Mix All-purpose flour, cassava flour and baking powder
together, then sift them on another bowl.
69
4. Sift sugar and salt into the sifted flour mixture, and then distribute the sugar and
salt well into the flour. Rub of lard into the flour mixture then make a well in the
center.
1. Pour the yeast mixture in the well and mix it until it resembles dough.
6. On a floured surface, transfer the dough and knead it until it becomes smooth.
Keep dusting your hands and your working table to prevent the dough from sticking.
8. When the dough is done, form it into a ball and transfer it to the greased bowl and
cover it with a damp cloth or towel. Let it rise for an hour.
70
9. After an hour, remove the cloth then punch down the dough and let it rest for 2
minutes.
10. After resting the dough, cut it down into 16 small pieces (50grams).
Siopao:
1. Roll each dough into balls and flat the sides leaving a bump in the middle.
2. Scoop 1 tbsp. of
filling in the middle
of the rolled out
dough then enclosed
the filling with the
excess dough and
shape it into a ball.
71
3. Put the siopao into a parchment paper and steam for about 5-10 minutes.
72
Appendix D
QUESTIONNAIRE
El Danda Street, Batong Malake, Los Baños, Laguna
GRADE 12 – TECH VOC FOOD AND BEVERAGES SERVICES
“CASSAVA FLOUR SIOPAO WITH SWEET POTATO FILLING”
Directions: Read each statement carefully and rate each according to the given liker scale below.
NAME (OPTIONAL):_________________________
TOWN/MUNICIPALITY: BAY LOS BAÑOS CALAMBA
Put a check (√) on the number you think an appropriate rating for each statement base on the liker.
5 – EXCELLENT 4 – GOOD 3 – AVERAGE 2 – BELOW 1 - POOR
TASTE 5 4 3 2 1
1.) Siopao bun
2.) Sweet potato filing.

3.) Combination of the Siopao Bun and Sweet
Potato Filling.
APPEARANCE
1.) Siopao bun.
2.) Sweet potato filing.

3.) Cassava Flour Siopao with Sweet Potato
Filling
TEXTURE
1.) Siopao bun.
2.) Sweet potato filling.
3.) Combination of the Siopao Bun.
ODOR
1.) Siopao bun.

2.) Sweet potato filling..
3.) Combination of the Siopao Bun and Sweet
Potato filling
73
OVERALL
1.) Taste.
2.) Appearance.
3.) Texture.
4.) Odor.
5.) Uniqueness.
Thank you for your honest answers and cooperation.
________________________
Signature
74
Appendix E
DATA MATRIX
BAY, LAGUNA RESPONDENTS
RESPONDENTS TASTE APPEARANCE

Bay, Laguna Q1 Q2 Q3 Q1 Q2 Q3
1 5 5 5 5 5 5
2 5 5 4 5 4 5
3 5 5 5 5 5 5
4 5 5 5 5 4 4
5 5 5 5 5 5 5
6 5 4 4 5 5 4
7 5 5 5 5 4 4
8 5 5 5 5 5 5
9 5 5 5 5 5 5
10 4 5 4 5 5 5
11 4 5 4 5 5 5
12 5 5 5 5 4 5
13 5 5 4 5 5 5
14 5 5 5 5 5 5
15 4 5 5 5 5 4
16 4 5 5 5 5 5
17 5 5 4 4 4 4
18 4 5 5 4 4 4
19 5 5 5 5 5 5
20 5 5 5 5 5 5
21 4 5 5 5 5 5
22 4 5 5 4 4 4
23 5 5 4 5 5 5
24 5 5 4 5 5 5
25 4 4 5 5 5 5
26 5 5 5 4 4 5
27 5 5 5 5 5 5
28 5 5 4 5 5 5
29 5 5 5 5 5 5
30 4 5 5 5 4 5
31 4 5 5 5 4 5
32 4 5 4 5 5 5
75
33 4 5 4 5 5 5
34 4 5 5 5 4 5
35 4 5 5 5 4 5
36 5 5 5 4 4 5
37 5 5 5 5 5 5
38 5 5 5 4 5 5
39 5 5 5 4 4 5
40 5 5 5 5 4 5
41 4 5 4 5 4 5
42 4 5 4 5 5 5
43 5 5 4 5 4 5
44 5 5 4 5 5 5
45 5 5 5 5 5 5
46 4 5 5 4 5 5
47 4 5 5 4 4 5
48 4 4 5 5 5 4
49 5 4 4 5 5 5
50 5 4 5 4 4 5
51 5 5 5 5 4 5
52 5 5 5 4 4 5
53 4 4 4 5 4 4
54 4 5 5 4 5 5
55 5 4 5 5 5 5
56 5 5 5 5 5 5
57 5 4 4 4 5 5
58 5 5 5 4 4 4
59 4 5 4 4 5 5
60 5 5 5 4 5 5
61 4 5 5 5 5 5
62 5 5 4 5 5 5
63 4 5 4 4 4 4
64 4 5 5 5 5 4
65 5 4 5 4 4 5
66 5 4 4 5 5 5
67 5 5 5 5 5 5
68 5 4 5 5 4 4
69 4 5 5 5 5 5
70 5 5 5 5 5 4
71 5 5 5 5 4 5
72 5 4 5 5 5 5
76
73 5 4 4 5 5 5
74 5 5 4 4 5 4
75 5 5 4 5 5 4
76 5 5 4 5 5 4
77 5 4 5 4 4 4
78 5 5 5 4 4 4
79 5 4 5 5 5 5
80 4 5 5 4 5 5
81 4 5 5 5 5 4
82 4 4 5 5 4 5
83 4 4 5 5 5 5
84 5 4 5 5 4 5
85 5 5 5 5 5 5
86 5 5 5 5 5 5
87 5 5 5 5 5 5
88 5 5 5 5 5 5
89 5 5 5 4 4 5
90 5 4 5 4 4 4
91 5 4 5 5 4 5
92 5 4 5 5 5 5
93 4 5 5 4 5 5
94 4 5 5 5 4 4
95 4 5 5 4 4 5
96 4 4 5 5 5 5
97 4 5 4 5 5 5
98 4 5 4 4 4 5
99 4 4 4 5 4 5
100 5 5 4 4 4 4
101 5 5 4 4 4 4
102 5 5 4 5 5 4
103 5 5 5 4 5 5
104 5 5 5 5 5 5
105 5 5 4 4 5 4
106 5 5 5 5 5 5
107 5 5 4 4 5 4
108 5 5 5 5 5 5
109 4 5 5 5 5 5
110 5 5 4 4 5 4
111 5 5 4 5 5 5
112 5 5 5 5 5 5
77
113 5 5 4 5 5 5
114 5 4 4 5 5 5
115 5 5 4 4 5 4
116 5 5 4 5 5 5
117 5 5 4 5 5 5
118 5 5 4 5 5 5
119 5 4 5 5 5 5
120 5 4 4 4 4 4
121 5 5 5 4 4 4
122 5 5 4 5 5 5
123 5 5 5 5 5 5
124 5 5 5 5 5 5
125 5 5 4 4 4 4
126 5 5 5 5 5 5
127 5 5 5 5 5 5
128 4 4 5 5 5 5
129 5 4 5 4 4 4
130 5 4 5 5 5 5
131 5 4 5 5 5 5
132 5 4 5 5 5 5
133 5 5 5 4 5 4
134 5 5 4 4 5 4
135 5 4 5 5 5 5
136 5 5 5 5 5 5
137 5 5 4 4 5 4
138 5 5 5 4 5 4
139 5 5 5 4 4 4
140 5 5 5 5 5 5
141 5 4 5 5 4 5
142 5 5 5 4 4 4
143 5 4 4 4 5 4
144 5 5 5 4 5 4
145 5 4 5 5 5 5
146 5 4 4 4 5 4
147 5 5 5 5 5 5
148 5 5 5 5 5 5
149 5 5 5 5 4 5
150 5 4 4 4 4 4
151 4 4 5 5 5 5
152 4 4 5 5 5 5
78
153 4 4 5 4 4 4
154 5 5 5 4 5 4
155 5 5 5 4 4 4
156 4 4 5 4 5 4
157 5 4 4 5 4 5
158 4 5 5 5 5 5
159 5 4 5 5 5 5
160 4 4 4 5 4 5
161 5 4 5 4 4 4
162 5 5 4 5 4 5
163 5 4 4 5 4 5
164 5 4 5 5 5 5
165 5 5 5 5 5 5
166 5 5 5 4 4 4
167 5 5 4 5 5 5
168 4 5 5 4 4 4
169 4 5 5 5 5 5
170 5 5 5 5 5 5
171 4 5 5 4 5 4
172 5 5 5 5 5 5
173 5 4 4 5 5 5
174 5 4 5 4 5 4
175 4 4 5 5 5 5
176 4 4 4 5 5 5
177 5 5 4 5 4 5
178 5 5 4 5 5 5
179 5 5 4 5 5 5
180 4 5 5 4 4 4
181 5 5 4 4 4 4
182 4 5 5 5 5 5
183 5 5 5 5 4 5
184 5 5 5 5 5 5
185 4 5 5 4 5 4
186 4 5 5 5 5 5
187 4 5 5 4 5 4
188 5 5 4 5 5 5
189 5 4 5 5 5 5
190 5 4 5 5 5 5
191 5 5 5 5 5 5
192 5 5 4 4 4 4
79
193 4 5 5 4 4 4
194 4 5 5 4 5 4
195 4 4 5 5 5 5
196 5 3 4 5 4 5
197 5 4 4 4 5 4
198 5 4 4 4 4 4
199 4 5 5 5 5 5
200 5 5 5 5 5 5
201 5 5 5 4 4 4
202 4 5 4 4 5 4
203 5 4 4 4 4 4
204 5 4 4 4 4 4
205 5 5 5 5 5 5
206 5 4 4 5 4 5
207 5 3 4 4 4 4
208 5 4 4 4 4 4
209 5 4 4 5 5 4
210 4 5 5 4 5 5
211 5 5 5 5 5 5
212 5 5 5 4 5 4
MEAN 4.71 4.69 4.66 4.65 4.66 4.67
SD 0.45 0.48 0.48 0.48 0.47 0.47
TEXTURE ODOR OVERALL

Q1 Q2 Q3 Q1 Q2 Q3 Q1 Q2 Q3 Q4 Q5
5 5 5 3 4 4 5 5 5 5 5
5 4 4 3 4 4 5 5 5 5 5
5 5 5 3 5 4 5 5 5 5 5
4 4 4 3 5 4 5 5 4 4 5
5 5 5 3 5 4 5 5 5 3 5
5 5 5 5 5 4 5 5 5 5 5
5 5 5 5 5 4 5 5 5 4 5
4 4 4 4 3 4 5 5 4 4 4
5 5 5 5 5 5 5 5 5 5 5
4 5 4 5 5 5 5 5 4 5 5
5 5 3 4 5 4 4 5 4 3 4
4 4 5 4 5 4 5 5 4 3 5
5 5 5 4 4 4 5 5 5 3 5
5 4 4 5 5 5 5 4 5 3 5
5 4 5 5 5 5 5 5 5 3 5
80
5 5 5 4 5 5 5 5 5 3 5
4 4 4 5 5 4 5 5 5 3 5
5 5 5 3 5 5 5 5 5 3 5
5 5 5 3 4 5 5 5 5 3 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 5 5 5 5 5 5
5 4 5 3 4 5 5 4 5 5 4
5 5 5 3 5 5 5 5 5 3 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 5 5 5 5 3 5
4 4 4 3 4 5 5 4 4 5 4
5 5 5 3 5 4 4 5 5 4 5
4 5 4 3 4 4 4 4 5 4 4
5 5 5 3 4 5 4 5 4 4 5
5 5 5 3 5 4 5 4 5 5 4
5 5 5 3 4 5 5 4 5 5 4
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 5 4 5 5 4 5
5 5 5 3 5 4 5 5 5 5 5
5 5 5 3 5 5 5 5 5 5 5
4 5 4 3 5 5 5 5 4 5 5
5 4 5 3 5 4 3 5 5 3 5
5 5 5 3 4 5 5 5 5 5 5
5 5 5 3 5 5 5 5 5 5 5
4 4 4 3 4 4 4 5 5 4 5
5 5 5 5 5 5 5 4 5 5 4
5 5 5 5 4 5 4 4 5 4 4
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 5 4 5 5 4
5 5 5 4 5 5 4 5 5 4 5
5 5 5 5 5 4 5 5 5 5 5
5 5 5 3 5 4 5 5 5 5 5
4 4 4 3 5 5 5 4 5 5 4
5 4 5 3 5 5 4 5 5 4 5
5 4 5 3 5 5 4 4 4 5 5
5 4 5 3 5 5 4 4 4 5 4
5 4 5 3 5 5 4 4 4 4 4
5 5 5 3 4 4 4 5 5 5 5
81
5 4 5 3 5 5 4 5 5 5 4
5 4 5 3 5 5 4 5 5 5 5
5 4 5 3 5 5 4 4 4 4 4
5 4 5 3 4 5 4 4 4 4 4
5 4 5 3 4 4 4 5 5 5 4
4 5 4 3 5 5 5 5 5 4 5
5 5 5 3 4 5 4 5 5 5 5
5 4 5 3 4 5 4 5 5 4 4
5 4 5 3 4 5 5 4 4 5 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 4 5 5 5 5 5 5
5 5 5 3 4 4 5 5 5 5 5
5 5 5 3 5 5 5 5 5 4 4
4 4 4 3 5 4 4 5 5 5 5
4 5 4 3 4 4 4 5 5 5 5
5 4 5 3 5 5 5 5 5 4 5
4 5 4 4 4 4 5 4 4 5 4
5 4 5 5 5 5 5 5 5 3 5
5 5 5 4 4 4 5 5 5 3 5
5 4 5 5 5 4 5 5 5 3 5
4 4 4 5 5 5 5 5 5 3 4
5 5 5 5 5 4 4 5 5 3 4
5 5 5 5 5 5 5 5 5 3 5
5 5 5 3 4 5 5 5 5 3 4
5 5 5 3 5 4 5 5 5 3 5
5 5 5 3 5 5 4 5 5 3 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 4 5 5 5 5 3 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 4 5 5 5 5 5
4 5 4 3 4 5 5 5 5 3 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 5 5 5 5 5 5
5 5 5 3 5 5 5 4 4 5 5
5 5 5 4 4 5 5 5 5 5 5
5 5 5 4 4 5 5 5 5 4 4
4 5 4 4 4 5 5 5 5 4 4
4 5 4 4 4 5 5 5 5 5 5
4 4 4 5 5 5 4 5 5 5 5
82
5 5 5 4 4 4 4 4 4 3 4
5 5 5 5 5 5 5 5 5 5 5
4 4 4 3 3 3 4 5 5 3 4
4 5 4 3 3 4 5 5 5 4 5
5 5 5 4 4 5 4 4 4 3 4
4 4 4 4 4 4 4 4 4 4 4
5 4 5 4 4 5 5 5 5 5 5
4 4 4 5 5 5 4 4 4 4 5
5 5 5 5 5 5 5 5 5 4 5
4 4 5 4 4 5 5 5 5 5 5
5 5 5 4 4 5 5 5 5 4 5
4 4 4 4 4 4 5 4 5 5 5
5 5 5 4 4 4 5 5 5 5 5
5 5 5 4 4 4 5 5 5 3 5
5 4 5 4 4 4 5 5 5 3 5
4 4 4 4 4 5 4 4 5 3 5
5 5 5 5 5 5 5 5 5 3 5
4 5 4 5 5 5 5 4 5 3 5
3 4 5 4 4 4 4 4 4 3 5
5 4 4 4 4 4 5 4 5 5 5
5 5 5 4 4 3 5 5 5 5 5
4 5 5 5 5 4 5 5 5 4 4
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 4 5 5 5 5 5
4 4 4 4 4 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 4 5
5 5 5 5 5 3 5 5 5 4 5
5 5 5 5 4 4 5 5 5 5 5
5 5 5 5 3 3 5 5 5 4 5
5 5 5 5 4 4 4 5 5 5 4
5 5 5 3 3 3 5 5 5 4 5
5 5 5 5 3 3 5 5 5 5 5
5 5 5 5 4 5 5 5 5 5 5
4 4 4 5 5 4 4 4 5 5 4
5 5 5 4 4 4 5 5 4 5 5
4 4 4 4 4 5 4 5 4 5 4
5 5 5 5 5 5 5 4 4 4 5
5 4 5 4 4 5 4 5 5 5 4
5 5 5 5 5 5 4 5 5 5 4
5 5 5 5 5 5 5 5 5 4 5
83
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 4 4 5
5 5 5 4 4 4 5 5 5 5 5
5 5 5 5 5 4 5 5 5 5 5
4 4 4 5 5 5 5 4 5 4 5
5 4 5 4 4 5 5 5 3 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 4 5
4 4 4 4 4 5 5 5 4 3 5
5 5 5 5 5 5 4 5 5 5 4
5 5 5 5 5 5 4 5 4 5 4
5 5 5 5 5 5 5 5 5 3 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 4 5 5 5 4
5 5 5 5 5 4 5 5 4 3 5
5 4 5 4 4 5 5 5 5 3 5
5 4 5 4 4 5 5 5 5 3 5
4 4 4 5 5 5 4 5 5 3 4
5 4 5 5 5 5 5 5 4 3 5
5 4 5 3 5 5 5 4 4 3 4
5 4 5 5 5 5 4 4 4 4 4
5 4 5 5 5 5 4 4 4 5 4
5 5 5 5 4 4 5 5 4 5 5
5 4 5 5 5 5 4 5 4 3 5
5 4 5 5 5 5 5 5 4 5 5
5 4 5 3 3 3 4 4 4 3 4
5 4 5 5 5 3 4 4 4 4 4
5 4 5 4 4 3 4 5 4 3 5
4 5 4 5 5 3 5 5 5 4 5
5 5 5 5 5 3 5 5 4 5 5
5 4 5 5 5 5 4 5 4 4 5
5 4 5 4 3 5 5 4 5 5 4
5 5 5 5 4 4 5 5 5 5 5
5 5 5 5 3 5 5 5 5 3 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 5 5 5 5 5
5 5 5 5 5 5 4 5 5 3 5
4 4 4 4 4 4 5 5 4 5 5
4 5 4 4 4 4 5 5 4 5 5
5 4 5 5 5 5 5 5 5 5 5
84
4 5 4 4 4 4 4 4 5 5 4
5 4 3 5 5 5 5 5 5 4 5
5 5 3 4 4 4 5 5 5 4 5
5 4 3 4 3 4 5 5 5 5 5
4 4 3 5 3 5 4 5 5 5 5
5 5 3 4 3 4 4 5 4 3 5
5 5 3 5 3 5 5 5 5 5 5
5 5 3 5 3 5 4 5 5 3 5
5 5 3 4 3 4 5 5 5 4 5
5 5 3 5 3 3 5 5 4 3 5
5 5 3 5 3 3 5 5 5 4 5
5 5 3 5 3 3 5 5 5 5 5
5 5 3 5 3 3 5 5 5 4 5
5 5 3 4 3 3 5 5 5 5 5
4 5 3 5 3 3 5 5 5 3 5
5 5 3 5 3 3 5 5 5 3 5
5 5 3 5 4 3 5 5 5 3 5
5 5 3 5 4 3 5 4 5 3 4
5 5 3 5 4 3 5 5 5 3 5
5 5 3 5 4 3 4 5 5 3 5
4 5 3 5 4 3 4 5 5 3 5
4 5 3 5 4 3 5 5 5 3 5
4 4 3 5 4 3 5 5 4 5 5
5 5 3 4 4 4 4 4 4 4 4
5 5 3 3 3 3 5 5 5 4 5
4 4 3 3 3 3 4 5 4 5 5
4 5 3 3 4 4 5 5 5 5 5
5 5 3 3 5 5 4 4 4 3 4
4 4 3 3 4 4 4 4 4 5 4
5 4 3 3 5 5 5 5 5 3 5
4 4 4 5 5 5 5 4 4 4 4
4 5 4 3 3 3 5 5 5 3 4
5 5 3 3 3 3 4 4 4 4 4
4 4 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 5 4 5 4 5
5 4 4 5 3 3 3 3 4 3 5
5 4 5 5 5 5 5 4 4 3 5
4.76 4.66 4.51 4.04 4.38 4.41 4.70 4.78 4.74 4.18 4.75
0.44 0.48 0.74 0.88 0.70 0.73 0.48 0.43 0.45 0.86 0.43
85
CALAMBA, LAGUNA RESPONDENTS

Calamba, Laguna Q1 Q2 Q3 Q1 Q2 Q3
1 5 4 5 5 4 5
2 5 5 5 4 4 4
3 4 5 4 4 4 5
4 4 4 4 5 5 4
5 5 5 5 5 5 5
6 5 4 4 4 5 5
7 3 5 4 4 5 4
8 4 4 4 4 4 4
9 4 5 5 4 5 4
10 4 4 4 4 5 4
11 5 5 4 5 5 5
12 4 5 5 5 5 5
13 4 4 5 4 4 4
14 5 5 5 5 5 5
15 4 5 5 4 4 4
16 5 5 5 5 5 5
17 5 5 5 5 5 5
18 5 5 5 4 4 5
19 5 5 5 5 5 5
20 5 5 5 5 5 5
21 5 5 4 5 4 5
22 4 4 4 5 5 5
23 4 4 4 5 5 5
24 5 5 5 5 5 4
25 5 5 5 5 5 5
26 5 5 5 5 5 5
27 5 5 5 5 4 4
28 5 5 5 4 4 4
29 5 5 5 5 5 5
30 5 5 5 5 5 4
31 5 5 5 4 5 5
32 5 5 5 4 4 5
33 5 5 5 5 5 5
34 5 5 5 4 4 5
35 5 5 5 5 5 5
36 3 4 4 5 5 5
37 5 4 4 5 5 5
86
38 5 5 5 5 5 5
39 4 4 5 4 4 4
40 4 4 5 4 4 4
41 5 5 5 4 4 5
42 5 4 4 5 5 5
43 4 4 4 5 5 4
44 4 4 4 4 4 5
45 4 4 5 5 4 4
46 5 5 5 5 5 5
47 5 5 5 5 5 5
48 4 4 5 4 4 4
49 5 5 5 4 4 5
50 4 3 4 4 4 4
51 4 4 4 3 4 4
52 5 5 5 5 5 5
53 4 4 5 5 5 4
54 5 5 5 5 5 4
55 5 5 5 4 5 5
56 4 4 5 4 4 5
57 4 4 5 5 5 5
58 5 5 5 4 4 5
59 4 4 5 5 5 5
60 4 4 4 5 5 5
61 4 4 5 5 5 5
62 5 5 5 5 5 5
63 4 4 4 4 4 4
64 4 4 4 4 4 4
65 5 5 5 4 4 5
66 5 5 5 5 5 5
67 5 5 5 5 5 4
68 5 5 5 4 4 5
69 5 5 5 5 4 4
70 5 5 5 5 5 5
71 5 5 5 5 5 5
72 5 5 5 4 4 4
73 4 4 4 4 4 5
74 4 4 5 4 4 4
75 4 4 4 3 4 4
76 4 4 4 5 5 5
77 5 5 5 5 5 4
87
78 5 5 4 5 5 5
79 5 5 4 5 5 4
80 5 5 4 4 4 4
81 5 5 4 5 5 5
82 5 5 5 5 5 5
83 5 5 4 5 5 4
84 5 5 5 5 5 4
85 5 5 5 4 4 4
86 5 5 5 4 5 4
87 5 5 5 5 5 4
88 5 5 5 5 5 5
89 4 4 5 5 5 5
90 4 4 5 4 4 4
91 5 5 5 5 4 5
92 5 5 4 5 5 4
93 5 5 5 5 5 5
94 5 5 5 5 5 5
95 4 4 5 5 4 4
96 5 5 4 5 5 5
97 4 4 4 4 4 5
98 4 4 4 5 5 5
99 5 5 5 4 5 5
100 5 5 5 5 5 5
101 5 5 5 5 4 5
102 5 5 4 4 4 5
103 4 4 4 4 5 5
104 4 4 4 4 4 5
105 5 5 5 4 5 4
106 4 4 4 5 4 5
107 5 5 5 5 5 5
108 4 5 5 5 5 5
109 4 4 5 5 4 5
110 4 4 5 4 4 4
111 5 5 5 5 4 4
112 5 4 5 5 4 5
113 3 4 5 5 5 5
114 4 4 5 5 5 5
115 4 5 5 4 4 4
116 4 4 4 5 5 5
117 5 4 4 4 4 5
88
118 4 5 5 5 5 5
119 4 5 5 5 5 5
120 5 5 5 4 5 5
121 4 5 5 5 5 5
122 5 5 5 5 5 4
123 5 5 5 4 5 5
124 5 5 5 5 5 4
125 5 5 5 5 5 5
126 5 4 4 5 4 5
127 5 4 5 5 5 4
128 4 4 4 5 5 4
129 4 4 4 4 4 5
130 5 5 5 4 4 5
131 5 5 4 5 5 5
132 5 5 4 5 4 4
133 5 5 4 5 5 5
134 5 5 4 4 5 5
135 5 5 5 5 5 5
136 5 5 4 4 5 5
137 5 5 5 5 5 5
138 5 5 5 5 5 5
139 5 5 5 5 5 5
140 5 5 5 5 5 5
141 5 5 5 4 4 4
142 3 4 5 4 4 4
143 5 4 5 4 5 5
144 5 5 5 5 5 5
145 4 5 4 5 4 5
146 4 5 5 3 4 5
147 5 5 5 5 4 5
148 5 4 5 4 5 5
149 4 3 4 4 5 4
150 4 4 4 5 4 5
151 4 4 4 5 5 4
152 5 5 5 5 5 5
153 5 5 5 5 5 5
154 4 5 5 5 5 4
155 5 5 4 5 5 4
156 4 4 4 5 5 5
157 4 4 4 5 5 5
89
158 5 5 5 4 5 5
159 4 4 4 4 4 4
160 4 5 5 4 5 5
161 5 5 4 5 5 5
162 4 5 4 4 5 5
163 5 5 4 4 4 5
164 4 5 5 4 5 5
165 5 5 5 5 5 4
MEAN 4.58 4.63 4.65 4.59 4.64 4.66
SD 0.54 0.51 0.48 0.53 0.48 0.47
TEXTURE ODOR OVERALL

Q1 Q2 Q3 Q1 Q2 Q3 Q1 Q2 Q3 Q4 Q5
4 4 5 4 5 5 4 4 5 4 5
4 4 5 5 5 5 4 5 5 5 4
4 4 5 4 5 5 4 4 4 5 4
4 4 5 4 5 4 4 5 4 4 4
5 5 5 5 4 5 4 5 5 5 5
4 4 5 4 5 5 4 5 4 5 5
4 5 5 4 5 5 4 4 5 5 5
4 4 5 3 5 4 4 4 4 4 4
4 4 5 4 4 5 4 4 4 4 4
4 4 5 4 4 4 4 5 4 5 5
5 4 4 5 5 5 5 4 5 4 5
5 5 5 5 4 5 4 5 5 5 5
4 4 5 4 4 4 4 5 4 4 5
4 4 5 4 4 4 5 5 5 5 4
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 5 5 5 5 5
5 5 5 4 4 5 5 5 5 5 5
5 5 5 5 5 5 5 4 4 4 5
4 4 4 5 5 5 4 5 5 5 5
5 5 4 4 4 5 4 4 5 5 5
4 5 5 5 5 5 5 5 5 4 5
5 4 4 4 4 5 5 5 4 5 4
4 4 5 5 5 5 5 4 5 4 5
5 5 5 5 4 4 5 5 5 5 5
4 4 5 5 5 5 5 4 5 5 5
4 4 4 5 5 4 5 4 4 4 5
90
5 4 5 4 5 4 4 4 4 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 5 5 4 4 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 5 4 4 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 4 5 5 5 5 5 5 5 5 5
5 4 4 5 4 5 5 4 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 4
5 5 5 4 4 4 5 4 5 5 5
5 4 5 5 4 4 5 5 4 4 5
5 4 4 5 4 4 5 5 4 4 5
5 5 4 5 4 5 5 5 5 5 5
4 4 4 5 5 4 4 4 5 5 5
5 5 5 4 4 4 4 4 4 4 4
5 5 5 5 5 5 5 5 5 5 5
4 4 4 3 3 4 4 4 4 3 5
5 5 4 3 5 3 5 5 5 4 5
5 5 5 4 5 5 4 4 4 4 4
4 4 4 4 4 4 4 4 4 4 4
4 4 5 4 4 4 5 5 5 5 5
4 4 4 4 5 4 4 4 5 4 4
5 5 5 5 4 5 5 5 5 5 4
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 4 5 4 4 4 4 4
5 5 5 4 4 5 4 4 4 4 4
4 5 5 5 5 5 5 5 5 5 4
5 4 5 5 4 5 4 5 4 5 5
5 4 4 5 4 5 5 5 5 5 5
5 5 5 4 3 4 4 5 4 5 4
5 5 5 5 4 5 5 4 5 4 5
5 5 5 4 4 4 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 4 5 5 5 5 5
5 5 5 4 4 4 5 5 5 5 5
4 4 5 4 4 5 4 5 4 5 4
91
4 4 4 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
4 5 5 4 4 5 4 5 4 5 5
5 4 5 5 4 5 5 4 5 4 4
5 5 5 5 5 5 4 5 4 5 5
5 5 5 5 5 4 5 5 5 5 5
4 5 5 5 4 4 5 5 5 5 5
5 4 4 5 5 5 4 5 4 5 4
5 5 5 5 4 5 5 5 5 5 4
5 5 5 5 5 4 5 5 5 5 5
5 5 4 4 5 5 4 5 4 5 4
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 5 5 5 5 5 5 5
5 5 5 4 4 5 5 5 5 5 5
5 5 4 5 5 5 5 5 5 5 5
5 5 5 4 4 5 5 5 5 5 5
4 4 5 5 5 5 5 5 5 5 5
5 5 5 4 4 5 5 5 5 5 5
5 5 4 5 5 5 5 5 5 5 5
5 5 5 5 4 5 5 5 5 5 5
5 4 4 5 5 4 5 4 5 4 5
5 5 5 5 5 4 5 5 5 5 5
4 4 5 5 5 5 4 5 4 5 4
4 5 4 5 5 5 4 5 4 5 4
4 4 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 4 4 4 4 4
4 4 4 4 5 5 5 5 5 5 5
4 4 4 4 5 4 3 5 3 5 4
5 5 5 5 5 4 4 5 4 5 5
4 3 3 4 5 4 4 4 4 4 4
5 4 5 4 4 4 4 4 4 4 4
4 4 4 5 5 5 5 5 5 5 5
5 5 4 4 4 3 4 4 4 4 5
5 5 4 3 3 5 5 4 4 5 4
5 5 4 5 4 4 4 4 5 4 4
5 5 4 4 4 4 4 4 4 4 4
5 5 5 4 4 5 4 4 4 4 4
5 4 4 4 4 5 5 4 4 5 4
4 4 5 5 5 5 4 5 5 4 5
92
5 5 5 5 5 5 5 4 5 5 4
5 5 5 5 5 5 5 4 4 5 4
5 5 5 5 4 4 5 5 5 5 5
5 5 5 4 4 4 5 5 5 5 5
5 5 4 5 5 5 5 5 5 5 5
5 5 4 5 4 4 5 5 5 5 5
5 4 5 5 4 4 5 5 5 5 5
4 4 5 5 4 4 4 5 4 4 5
5 5 5 4 5 5 5 4 5 5 4
5 5 5 5 5 5 4 4 5 4 4
5 4 5 5 4 4 5 5 5 5 5
5 5 5 5 4 4 5 5 4 5 5
5 5 4 5 5 5 4 5 5 4 5
5 5 4 5 5 5 5 5 5 5 5
4 4 5 5 4 4 4 5 5 4 5
5 5 5 5 5 5 4 5 4 4 5
5 5 4 4 4 4 4 4 4 4 4
4 5 5 5 5 5 5 5 5 5 5
5 5 5 4 4 4 5 5 4 5 5
5 5 5 4 5 5 5 5 5 5 5
5 5 4 5 5 5 5 4 5 5 4
4 5 5 4 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 4 5 4 4 4 5 5 5 5 5
5 5 5 4 5 5 5 5 5 5 5
4 5 5 5 5 5 4 5 5 4 5
5 5 5 4 5 5 5 5 5 5 5
4 4 5 5 4 4 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
5 4 4 4 5 5 4 5 5 4 5
4 5 5 5 4 4 5 5 4 5 5
5 4 5 5 5 5 5 5 4 5 5
5 5 5 5 5 5 5 5 5 5 5
5 5 4 5 5 5 4 4 5 4 4
4 4 5 4 4 4 4 4 4 4 4
4 4 4 5 4 4 5 5 5 5 5
5 5 5 5 4 4 4 4 4 4 4
3 3 4 5 4 4 5 5 5 5 5
5 4 5 5 5 5 4 4 4 4 4
4 4 5 5 4 4 4 4 4 4 4
93
4 5 4 5 5 5 5 5 5 5 5
4 5 4 5 3 3 4 4 5 4 4
4 5 5 5 3 3 5 5 5 5 5
4 5 3 5 4 4 5 5 5 5 5
5 5 4 4 4 4 5 5 5 5 5
4 5 4 5 4 4 4 5 5 4 5
5 5 4 3 5 5 5 5 4 5 4
5 5 4 4 5 5 5 5 4 5 5
5 5 4 5 4 4 5 5 5 5 5
5 5 4 4 4 5 4 4 5 4 5
5 5 4 5 5 5 4 4 4 4 4
4 5 4 5 4 4 5 5 5 5 5
5 5 5 4 5 5 4 4 4 4 5
5 4 4 4 4 4 5 5 5 5 5
5 5 4 4 5 5 4 4 4 4 4
5 4 5 5 5 4 4 4 4 4 4
5 5 4 4 4 5 5 5 5 5 5
5 5 5 4 4 4 5 5 5 5 4
4.68 4.64 4.66 4.56 4.50 4.58 4.61 4.69 4.65 4.68 4.70
0.48 0.51 0.50 0.56 0.56 0.54 0.50 0.46 0.49 0.48 0.46
LOS BANOS, LAGUNA RESPONDENTS

Los Baños Q1 Q2 Q3 Q1 Q2 Q3
1 5 5 5 5 5 5
2 5 4 5 4 5 5
3 5 4 4 4 4 5
4 5 5 5 5 4 5
5 2 3 2 5 5 5
6 5 5 3 5 5 5
7 5 5 5 4 5 5
8 5 5 3 5 4 5
9 4 5 5 5 5 5
10 3 5 3 5 5 5
11 3 3 4 5 5 5
12 4 3 3 5 4 5
13 4 4 3 5 5 5
14 4 4 4 5 5 5
15 4 4 3 5 5 5
94
16 5 4 3 5 5 4
17 3 3 5 5 5 5
18 4 4 4 5 5 5
19 5 4 3 5 5 5
20 4 5 4 5 5 5
21 4 5 5 5 5 5
22 5 5 4 5 4 5
23 4 5 3 5 5 4
24 5 4 3 5 4 3
25 5 5 4 5 4 3
26 4 4 3 5 5 4
27 5 5 5 5 5 4
28 5 4 4 5 5 4
29 4 4 3 5 3 5
30 5 5 5 5 2 5
31 5 5 5 5 3 4
32 5 5 5 5 4 5
33 4 4 4 4 4 4
34 4 4 5 5 5 5
35 4 4 5 5 5 3
36 5 4 4 5 4 4
37 5 5 4 5 5 5
38 4 5 5 5 5 4
39 4 5 4 4 4 4
40 5 5 5 5 4 5
41 3 2 4 5 5 5
42 5 5 4 4 5 5
43 5 5 5 4 5 4
44 5 5 4 4 4 5
45 5 4 3 4 5 5
46 5 3 5 5 5 5
47 3 3 5 5 5 5
48 3 4 5 4 4 5
49 4 4 5 5 5 5
50 4 4 5 5 5 5
51 4 4 5 5 5 5
52 4 5 5 3 4 5
53 3 3 4 3 4 5
54 4 4 5 5 5 5
55 4 5 4 5 5 5
95
56 5 4 3 3 4 5
57 5 4 5 4 4 5
58 5 5 5 4 4 5
59 5 4 5 3 3 5
60 4 5 5 5 5 5
61 5 5 5 4 4 5
62 4 4 4 4 4 5
63 5 5 5 5 4 5
64 4 5 5 5 5 5
65 4 4 4 5 4 5
66 5 5 5 5 5 5
67 5 5 5 5 3 5
68 5 5 5 5 3 5
69 4 4 4 3 3 4
70 4 4 5 5 5 5
71 4 4 5 3 4 5
72 4 5 5 4 4 5
73 5 4 4 4 5 4
74 5 5 5 4 5 4
75 4 4 4 5 5 5
76 4 5 5 5 5 5
77 5 4 4 5 5 5
78 3 4 4 5 5 5
79 5 5 5 5 5 5
80 4 4 4 5 5 5
81 5 3 3 3 4 3
82 3 5 5 5 5 5
83 4 5 5 3 5 3
84 4 5 5 4 5 4
85 3 5 5 5 5 5
86 5 5 5 5 5 5
87 4 5 5 5 4 5
88 4 5 5 5 5 5
89 5 4 4 5 5 5
90 5 5 5 5 4 5
91 3 4 4 5 4 5
92 3 3 3 5 4 5
93 4 5 5 5 4 5
94 3 5 5 5 5 5
95 5 5 5 5 5 5
96
96 5 5 5 5 4 5
97 5 5 5 5 5 5
98 4 4 4 5 5 5
99 5 5 5 5 5 5
100 5 5 5 4 3 4
101 4 4 4 5 3 5
102 5 5 5 5 5 5
103 5 5 5 5 5 5
104 4 5 5 5 3 5
105 4 4 4 5 4 5
106 4 5 5 5 4 5
107 4 5 5 4 3 4
108 5 5 5 3 5 3
109 5 5 5 3 4 3
110 5 5 5 4 4 4
111 5 4 4 4 5 4
112 5 5 5 4 5 4
113 5 5 3 5 5 5
114 5 3 3 5 5 5
115 5 5 5 4 5 4
116 5 3 3 5 5 5
117 4 5 5 4 3 4
118 3 3 3 5 5 5
119 3 4 4 3 3 3
120 4 3 3 4 4 4
121 4 3 3 5 5 5
122 4 4 4 4 3 4
123 5 3 3 5 5 5
MEAN 4.34 4.38 4.33 4.60 4.46 4.67
SD 0.72 0.73 0.81 0.65 0.72 0.59
TEXTURE ODOR OVERALL QUALITY

Q1 Q2 Q3 Q1 Q2 Q3 Q1 Q2 Q3 Q4 Q5
5 4 5 5 5 3 5 5 5 5 5
5 5 3 4 4 5 5 5 5 5 5
4 4 4 5 5 4 5 4 5 5 5
5 5 3 5 5 3 5 4 5 5 5
5 5 4 5 4 3 5 4 5 5 5
5 5 3 4 5 3 5 5 5 4 5
5 5 4 3 2 3 5 5 5 4 5
97
5 3 4 2 3 5 5 4 4 4 5
5 4 5 3 4 5 5 5 5 4 5
4 4 5 3 5 5 5 5 5 4 5
3 5 5 4 4 3 5 4 5 5 5
4 4 4 3 5 3 5 5 4 4 4
5 3 5 3 5 3 4 4 5 5 5
4 5 4 3 5 2 4 4 4 5 5
5 5 5 3 4 3 4 4 5 3 4
5 5 4 3 4 3 3 4 4 4 5
3 4 3 3 4 3 5 3 3 4 5
3 3 5 3 5 4 5 5 3 3 5
3 3 3 2 5 3 5 5 3 5 5
5 5 5 3 5 3 4 5 3 2 5
5 5 4 3 5 4 5 5 3 3 5
5 5 4 3 5 3 5 4 3 3 5
4 5 4 3 5 3 3 4 5 3 4
5 4 5 3 5 2 3 3 5 3 5
5 5 5 3 4 2 3 3 5 3 5
5 5 5 3 5 3 3 4 5 2 5
4 4 5 3 5 2 4 3 5 3 5
4 5 4 3 5 2 5 5 3 3 3
5 5 5 3 4 3 4 5 4 3 3
5 3 3 3 5 3 3 3 3 3 5
5 3 4 3 5 5 3 5 5 3 5
5 5 4 3 4 4 3 4 4 2 5
5 5 3 3 5 5 3 5 5 3 5
5 5 4 3 4 4 3 3 5 3 5
5 5 4 3 4 4 5 3 4 3 5
4 4 4 3 4 5 5 5 5 3 5
5 5 4 3 5 3 4 5 4 5 4
3 5 5 3 4 3 5 4 4 5 5
4 4 4 2 3 3 4 5 4 5 4
3 5 5 5 2 3 4 5 4 5 4
4 5 5 5 4 3 4 4 3 5 4
3 5 5 5 5 3 4 4 5 5 4
4 5 5 5 5 3 3 5 5 4 3
4 5 3 5 4 3 5 4 5 5 5
5 5 4 5 5 3 5 5 5 5 5
5 5 4 5 5 3 5 5 4 5 5
5 5 5 5 5 3 5 5 4 4 5
98
4 4 4 5 4 3 4 5 3 5 4
5 5 3 5 5 4 4 3 3 4 4
4 4 5 4 4 4 3 3 4 5 3
5 5 5 4 4 4 3 5 4 4 3
4 5 5 4 5 4 4 5 3 3 4
3 3 4 4 4 3 3 5 4 3 3
5 4 3 5 5 4 5 4 3 3 5
3 3 3 5 5 3 5 5 5 3 5
5 5 5 4 5 3 5 4 5 4 5
4 5 5 4 5 4 4 3 3 3 4
4 5 5 4 5 3 5 3 5 5 5
4 4 5 4 5 3 5 3 4 4 5
5 5 4 3 5 3 3 3 5 5 5
5 5 5 3 4 3 3 3 3 5 5
5 5 5 2 3 3 3 5 3 5 3
5 4 4 5 2 2 3 5 5 4 3
4 5 5 5 4 2 4 5 5 4 5
5 5 5 5 5 3 5 5 5 4 5
3 3 3 5 5 3 4 5 5 4 5
4 4 3 5 4 5 3 5 5 4 4
4 5 5 5 5 4 3 5 5 4 5
3 5 5 5 5 5 3 5 5 3 4
4 5 5 5 5 4 3 4 5 5 5
4 5 5 5 4 4 3 5 4 5 4
4 4 4 5 5 5 5 5 5 5 5
5 5 5 4 4 3 5 5 5 4 4
5 5 5 4 4 2 5 4 5 5 4
4 4 4 3 3 5 5 5 4 5 4
4 5 5 3 3 5 3 4 5 3 4
5 5 5 3 3 5 3 5 5 3 5
5 5 5 3 3 4 4 4 5 3 3
4 4 4 3 3 5 5 3 3 3 3
5 5 5 3 3 5 4 3 4 4 4
5 5 5 3 2 4 3 3 3 5 5
2 3 3 3 2 5 3 3 5 4 3
3 4 4 3 2 4 3 4 4 3 5
5 5 5 2 2 4 3 5 5 3 5
5 5 5 5 3 4 3 3 5 3 5
4 5 5 5 4 5 5 3 5 3 5
4 5 5 5 3 5 5 5 4 3 5
99
4 4 4 5 3 5 5 4 5 3 5
4 3 3 5 4 5 5 4 5 3 5
5 3 3 5 3 5 5 3 5 3 4
4 4 4 5 5 5 4 5 4 3 5
5 5 5 5 5 5 5 4 5 3 5
5 5 5 5 4 5 5 4 4 2 5
5 5 5 5 5 5 5 4 5 3 4
5 5 5 5 4 5 5 3 5 3 5
3 5 5 5 4 5 3 5 4 3 5
4 5 5 5 4 5 3 5 4 3 5
4 5 5 5 5 5 5 5 3 3 5
5 5 5 5 5 5 5 4 3 2 5
4 4 4 5 4 5 5 5 4 3 5
3 5 5 4 4 5 5 5 5 3 3
5 4 4 3 4 5 5 3 4 3 4
5 5 5 2 4 5 5 3 3 3 3
5 4 4 5 4 5 5 3 3 5 5
4 3 3 4 4 5 5 3 3 5 5
3 5 5 5 4 5 4 4 3 5 5
3 3 3 4 5 5 5 5 3 5 5
5 5 5 4 4 5 5 4 5 5 5
5 5 5 5 5 5 5 4 5 5 5
5 5 5 4 5 5 4 4 3 5 5
5 4 4 3 5 3 5 4 4 5 4
4 4 4 3 4 3 3 4 3 5 5
5 5 5 3 5 2 3 5 5 3 5
5 5 5 3 4 5 3 5 5 4 5
4 4 4 3 5 5 4 5 3 3 4
5 5 5 2 4 5 5 5 5 5 5
5 5 5 2 4 5 3 5 4 4 4
3 2 2 3 4 5 5 5 5 5 5
3 3 3 4 5 5 5 5 3 5 4
5 5 5 3 5 5 5 5 3 5 3
5 5 5 3 4 5 5 5 5 4 3
5 4 4 4 4 5 5 5 3 3 3
5 4 4 3 4 5 5 4 4 3 3
4.37 4.49 4.36 3.83 4.23 3.92 4.23 4.28 4.24 3.87 4.50
0.76 0.74 0.77 1.01 0.86 1.03 0.88 0.79 0.83 0.95 0.73
100
Appendix F
LABORATORY RESULT
The appendix shows the results of the product’s energy and nutrient content
per serving. The result shows the nutrients that the Cassava Flour Siopao with Sweet
Potato Filling has.
Cassava Flour Siopao with Sweet Potato Filling
Yield (servings) : 16
Serving size : 1
Figure 32: Cassava Flour Siopao with Sweet Potato Filling

Household measure As purchased unit cost per
Ingredients Description EP wt (g)
Quantity Unit weight (g) gram/ml (php)
Wheat flour, all-
2.25 cup 288 288 0
purpose,
Cassava flour 0.5 cup 70 70 0
Baking powder 0.25 tsp 1.25 1.25 0
Sugar, white,
0.25 cup 50 50 0
refined
Salt, coarse 0.125 tsp 0.65 0.65 0
Lard 2 Tbsp 26 26 0
Margarine 0.25 cup 55 55 0
Milk, sweetn,
0.75 cup 230 230 0
cond, filled
Milk, cow fresh 1/3 cup 77 77 0
Sweet potato,
0.5 Kg 440 500 0
white
Figure 33: Cassava Flour Siopao’s measurement Total Cost
Cost per
serving
Figure 34: Energy and Nutrient per serving
101
102
Estimated energy and nutrient content per serving
Nutrient Content %RENI

Energy (kcal) 228 9
Protein (g) 3.7 5
Fat (g) 6.8 -
Carbohydrates (g) 38.1 -
Calcium (mg) 93 12
Phosphorus (mg) 67 10
Iron (mg) 1.1 9
Vitamin A (µg RE) 73 10
Thiamin (mg) 0.41 34
Riboflavin (mg) 0.16 12
Niacin (mg NE) 1.6 10
Vitamin C (mg) 10 14
% Recommended Energy Intake (RENI) 19 to 29 years old
Proof of Eligibility to conduct the Laboratory Result

103
CURRICULUM
VITAE
104
Contact Number: : 09197336536

Address: J tanalega st. Brgy. San Nicolas
Bay, Laguna
Birthday: November 22, 2000
Religion: Roman Catholic
Email add: markjbflores@gmail.com
BAUTISTA, MARK JEROME F.
EDUCATION
2017-present Senior High School

TRACE College
El Danda St. Brgy. Batong Malake Los
Banos, Laguna
Technical Vocational and Livelihood
2016-2017 Junior High School

Nicolas L Galvez Memorial Integrated
National High School
Brgy. San Antonio Bay, Laguna
2011-2012 Primary
Bay Central Elementary School
Brgy. Dila Bay, Laguna
SKILLS
 Interpersonal Communication
 Cooking and Baking
 Hardworking,Honest, and flexible
 Willingness to learn
105
 Dedicated and Diligent

 Good in oral and written Communication
SEMINARS &
WORKSHOP
November 17, 2017 Communication Week Film Festival

Symposium
Speaker: Mr. Joseph Lydio R. Roble III
Teatro Genuino, TRACE College Los
Banos, Laguna
AWARDS
April 24, 2019 National Certificate II Passer

Cookery
TRACE College Los Banos Laguna

Bread and Pastry Production
June 4, 2018 National Certificate II Passer

Food and Beverages Services
TRACE College Los Banos, Laguna
I hereby certify that the above information is true and correct to the
best of my knowledge and belief.
Mark Jerome F. Bautista
Applicant
106
Contact Number: 0975-640-1970

Address: 352 Purok 3 Brgy. Puypuy
Bay, Laguna
Birthday: June 27, 1998
Email add: kayevirrey27@gmail.com
VIRREY, KAYE NICOLE C.

EDUCATION

TRACE College
Banos, Laguna

Masaya National High School
Brgy. Masaya Bay, Laguna
With Honor
2010-2011 Primary
Maquiling School Inc.
UP Los Banos, Laguna
SKILLS
107
SEMINARS &
WORKSHOP
May 2, 2018 A closer look in-flight Catering

Operations
Macro Asia Catering Services Pasay City,
Philippines
May 2, 2018 Hotel Familiarization and Hospitality

Careers
Dusit Thani Hotel Manila, Philippines
AWARDS

Cookery


May 26, 2018 Bronze Awardee
Rocognition Rites
April 7, 2017 Gradution & Recognition 2017

with Honors
KAYE NICOLE C. VIRREY
Applicant
108
Contact Number : 09054244757

Address: Brgy. Pansol Calamba City, Laguna
Birthday: August 4, 2000
Email add: ronjaen2018@gmail.com
JAEN, RONALD D. JR
EDUCATION

TRACE College
Banos, Laguna

Los Banos National – Batong Malake
Brgy. Batong Malake Los Banos, Laguna
2011-2012 Primary
Eduardo Barreto Sr. Elementary School
Brgy. Pansol Calamba City, Laguna
2011-2012
SKILLS
109
SEMINARS &
WORKSHOP
May 2, 2018 A closer look in-flight Catering

Operations
Macro Asia Catering Services Pasay City,
Philippines

Careers
Dusit Thani Hotel Manila, Philippines
AWARDS

Cookery


RONALD D. JAEN JR.
Applicant
110
Contact Number: 09357345746

Address: 512 Purok 5 Brgy. Puypuy
Bay, Laguna
Birthday: August 2, 2001
Email add: edelfinbedtclb@gmail.com
DELFIN, EUNICE JENNIFER

EDUCATION

TRACE College
Banos, Laguna

Masaya National High School
2011-2012 Primary
Puypuy Elementary School
Brgy. Puypuy Bay, Laguna
2011-2012
SKILLS
111
SEMINARS &
WORKSHOP
November 17, 2018 Communication Week Film

FestivalSymposium
Speaker: Mr. Jiseph Lydio R. Roble II
Teatro Genuin, TRACE College Los Banos
Laguna
AWARDS

Cookery


EUNICE JENNIFER DELFIN
Applicant
112
Contact Number: 0965-465-3461

Address: 628 Don Soriano St. Balayhangin
Calauan, Laguna
Birthday: February 22, 2001
Email add: jcastrotclb@gmail.com
CASTRO, JOHN ALFRED

EDUCATION
TRACE College
Banos, Laguna

Grace Christian Community Schools
Calauan Inc.
Brgy. Lamot II Calauan, Laguna
With Honors
2010-2012 Primary
Sisters of the Child Jesus School Inc.
Brgy Lamot II Calauan, Laguna
With honors
SKILLS
 Communication skills
 Computer Literate
 Media and Information Literate
113
 Leadership skills
 Basic Cookery Skills
 Basic Bread and Pastry Production Skills
 Food Attendant
SEMINARS &
WORKSHOP
Careers
Dusit Thani Manila, 1223 Epifanio de los
Santos Ave,
Makati, 1223 Metro Manila
May 2, 2018 A Closer look at In-flight Catering

Operations
ASIA Site, West Service Road, Merville
Exit, NAIA,
Pasay, 1300 Metro Manila
November 17, 2017 Communication Week Film Festival

Symposium
Speaker: Mr. Joseph Lydio R. Roble III
Teatro Genuino, TRACE College Los
Banos, Laguna
AWARDS

Cookery

114

April 20, 2018 Best in Food and Beverages Services

Recognition Rites
April 20, 2018 Bronze Awardee

Recognition Rites
April 2017
Best in T.L.E
Graduation Ceremony
Grace Christian Community Schools
Calauan Inc.
AFFILIATIONS
 Homeroom Vice President – Grade 12 – TVL&A&D TRACE College

Inc. (A.Y 2018-2019)
 Varsity – TRACE College Stallions (A.Y. 2017-2018, 2018-Present)
 Representative – Student Body Organization Grace Christian
Community Schools Calauan Inc. (A.Y 2016-2017)
 Homeroom President – Grade 10- John Grace Christian Community
Schools Calauan Inc. (A.Y 2016-2017)
 Participant – Cooking Contest Nutrition Month Grace Christian
Community Schools Calauan Inc. (July 2015)
JOHN ALFRED CASTRO

Applicant

Cassava Floured Siopao With Sweet Potato Feelings

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i

CASSAVA FLOUR SIOPAO WITH SWEET POTATO FILLING

MARK JEROME FLORES BAUTISTA

This thesis entitled: “CASSAVA FLOUR SIOPAO WITH SWEET

MR. JOHN MARVIN S. CANARIA

MS. MARY GRACE N. ZAPANTA MS. LOURDES VALLEJOS, MBA

MS. MARLA ANNIE M. MAGCALAYO

Accepted in Partial Fulfillment of the requirements in Practical Research 2

Date: _______________ MS. JELLY ANN F. VELUYA

The researchers would like to acknowledge the following person/s who

TRACE College, for being a platform of innovation that enables the

researchers to strive for excellence.

institution to ensure the quality of education that students obtain.

approving our research study.

students of TRACE College.

sharing his knowledge throughout the study.

and being a thoughtful throughout the study.

Classmates and Schoolmates, for their support in the online advertisement

and their moral assistance throughout the study.

Ms. Ray Michelle G. Lo, Nutritionist/Dietician, for her expertise in Food

Analysis and overseeing the nutritional content of the product.

Bay, Calamba, and Los Baños, Laguna residents, respondents of the

this research possible.

This study is sincerely and wholeheartedly dedicated to the researcher’s

and understanding, for supporting financially.

And Sibling/s; Mathew Vladimir C. Quiming, Diane Delfin, Francine

This study aims to perform innovation to a product that can be a potential

source of income to entrepreneurs and also as a small business, it sought to answer

Overall Quality? (2) Is there a significant difference on the acceptability level of

feasible as a small business or as a source of income?

The researchers used mixed method by mixing both quantitative and

interpreting quantitative and qualitative data in a single study or in a series of studies

The instrument used was a researcher-made likert questionnaire to gather the

“Highly Acceptable” to Bay, Calamba, and Los Baños, Laguna.

Acceptable” to consumers of Bay, Calamba, and Los Baños, Laguna.

Overall, Bay, Calamba, and Los Baños, Laguna consumers got an

were interpreted as Excellent.

Keywords: Cassava Flour, Innovation, Siopao, Sweet Potato Filling

LIST OF TABLES…………………………………………………………….. xii

LIST OF FIGURES…………………………………………………………… xiii

1 THE PROBLEM AND ITS SETTING

Background of the Study………………………………... 2

Statement of the Problem………………...……………... 6

Significance of the Study……………………………….. 6

Scope and Delimitations……………………….…….…. 7

Population and sampling……………………….……...... 9

Research Instrument and Techniques…………………… 10

Data gathering procedure…………………………...…... 11

Data analysis and Procedure……………………………. 23

3 PRESENTATIONS, ANALYSIS, AND INTERPRETATION OF

4 SUMMARY OF FINDINGS, CONCLUSION, AND

C. Ingredients and Processes………………………………………………. 67

F. Laboratory Result……………………………………………………….. 100

CURRICULUM VITAE………………………………..……………………… 103

3 Level of Acceptability of Cassava Flour Siopao with Sweet Potato

4 Level of Acceptability of Cassava Flour Siopao with Sweet Potato

5 Level of Acceptability of Cassava Flour Siopao with Sweet Potato