THE EFFICACY OF JACKFRUIT AND MANGO AS AN ALTERNATIVE MEAT-BUN

FOR HOME MADE BURGER PATTY FOR GRADE 12 STUDENTS OF

ARELLANO UNIVERSITY

A research submitted in partial fulfilment of the subject Research Project

in the School of Arellano University

DANICA CLAIRE B. ASPILI

IRHON JOSHUA M. BACUD
ARIANE MARIE M. BAÑADERA
SAMANTHA SHAINE E. BELEN
RUZZEL JOY B. CALVARIO
QUEENCESS R. DELACRUZ
LEIZEL B. GEMINO
KERT M. LAPINID
JANDREA MIKAELA V. MALABAG
SIERRALIN J. MOZO
JENSEN C. SANCHEZ

April 2023
 TABLE OF CONTENTS

TITLE PAGE ……………………………………………………………………………………...

i

APPROVAL SHEET ……………………………………………………………………………. ii

ACKNOWLEDGEMENT ……………………………………………………………………… iii

DEDICATION ………………………………………………………………………………….. iv

ABSTRACT ……………………………………………………………………………………... v

TABLE OF CONTENTS ………………………………………………………………………...

vi

LIST OF TABLES ………………………………………………………………………………

vii

LIST OF FIGURES …………………………………………………………………………... viii

Introduction ……………………………………………………………………………...

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

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

Hypothesis ………………………………………………………………………………

Conceptual Framework ………………………………………………………………….

Theoretical Framework ………………………………………………………………….

Scope and Delimitation ………………………………………………………………….

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

Definition of Terms ……………………………………………………………………..

Related Literature and Studies ………………………………………………………….

Materials and Procedures ……………………………………………………………….

 Method Used …………………………………………………………………...……….

Research Design ………………………………………………………………………..

Sampling Techniques …………………………………………………………………...

The Respondents ………………………………………………………………………..

Data Gathering Procedures ……………………………………………………………..

Research Instrument Used ……………………………………………………………...

Statistical Treatment of Data …………………………………………………………...

Presentation of Data ……………………………………………………………………

Analysis of Data ………………………………………………………………………..

Interpretation of Data …………………………………………………………………..

Summary of Findings …………………………………………………………………..

Conclusion ……………………………………………………………………………...

Recommendations ………………………………………………………………………

BIBLIOGRAPHY …………………………………………………………………………….… ix

APPENDICES …………………………………………………………………………………....
x

Appendix A (Approval for Survey) …………………………………………………….

Appendix B (Survey Questionnaire) ……………………………………………………

CURRICULUM VITAE ………………………………………………………………………... xi

 CHAPTER I
THE PROBLEM and Its BACKGROUND

Introduction

Limited sources of food and financial problems, the anxiety and stress-related food

cravings brought by the pandemic led to the sudden shift on food eating habits. During

quarantine, people opted to buy more processed foods over fresh foods for longer shelf life.

However, processed foods contain higher amounts of salt, sugar, and fats. Many resort to

ordering fast food meals which are high in trans fatty acids, commercial patties contain high fat,

which could affect consumers’ health.

Jackfruit (Artocarpus heterophyllus) may have the potential to be used as the fat replace

in the meat patties. This study aimed to evaluate the low-fat patties produced by replacing the fat

with jackfruit. Vegetarians often use this fruit as a meat substitute due to its texture, which is

comparable to shredded meat. Jackfruit is a new and trendy fruit that allows consumers of meat

to find an alternative to meat that is non-soy-based and can add essential nutrients to the diet.

Unripe mango fruits have been reported as a source for dietary fiber due to the starch content,

high cellulose, hemicellulose, lignin and carotenoid composition (Vergara-Valencia et al., 2007).

While mango is considered a fruit of excellence. The delicious flavor, attractive fragrant and

good nutritional value has gained a prominent position among commercial fruits in the

international market.

Although there has been no previous research on the benefits of mango as a bun, jackfruit

as a meat has its own set of advantages. Both herbivores and the plant-curious see jackfruit as the
ultimate all-natural vegan substitute for anything from pulled pork burgers to hearty soups.

However, a Malaysian entrepreneur believes that including the actual thing will persuade meat-

loving consumers even more. Nanka sells two "mixed" items in addition to one 100% vegan

jackfruit patty, according to the firm. Furthermore, understanding how to eat jackfruit might

boost your nutrition whether you're attempting to eat a plant-based diet or simply want to try

something new. (Ho,2021)

Background of the Study

World Health Organization (2022) states that the total number of obese people in the

world is up to 1 billion, with 650 million of them being adults. As a result, many people have

chosen to follow a vegan diet. A systematic review study assessed the nutritional quality of

vegetarian diets and found, based on data from 12 surveys, higher nutritional quality levels

among vegetarians than omnivores. (Hargreaves et al.,2021) According to the Academy of

Nutrition and Dietetics, vegetarian diets are nutritionally adequate for all stages of life, as long as

they are well planned. However, some precautions need to be taken to minimize the risk of

nutritional deficiencies. (Hargreaves et al., 2021).

Jackfruit is currently number one on the list of possible alternatives for meat, as it has

"been practiced for thousands of years already," said Danie Staackman (2021). According to

data, the term "jackfruit" was of all-time interest in terms of searches, reaching 100 percentiles

by the year 2018 (Stephenson, 2016). According to Swami and Kalse (2018), jackfruit seeds are

typically thrown or cooked and consumed as a snack or utilized in some local recipes; seed flour

is used in some biscuit manufacturers in various bread items, and so on. Jack-fruit's health
advantages have been linked to its many physicochemical uses. Carbohydrates, protein, starch,

calcium, vitamins, free sugar (sucrose), fatty acids, ellagic acid, and amino acids are abundant.

A mango is divided into three sections, according to Lebaka et al. (2021): the pulp or

mesocarp, which is the most palatable portion of the mango and includes a range of reducing

sugars, amino acids, aromatic compounds, and functional compounds; and the peel or rind.

Although the peel, or epicarp, only creates bio waste, it still contains antibacterial, anti-diabetic,

anti-inflammatory, and anti-carcinogenic substances such as protocatechuic acids, mangiferin,

and beta-carotene. Mango offers several health advantages, including a high nutritional content,

low calorie count, aiding in the prevention of diabetes, boosting digestive health, strengthening

the heart, and lowering the risk of cancer (WebMD Editorial, 2022).

The researchers want to look at alternative components for a handmade burger, such as

jackfruit for the meat and mango for the bread. The researchers hope that this study will be

carried out efficiently and that it will benefit consumers who want to sample a new and healthier

form of a burger.

Statement of the Problem

This research aims to determine the efficacy of Jackfruit and Mango as an Alternative

Meat-Bun for Home Made Burger Patty for Grade 12 Students of Arellano University. The

researchers aim to answer the following questions:

1. What is the demographic profile of the respondents in terms of:

1.1. Age

1.2. Allergies

1.3. Body Mass Index (BMI)

2. What makes Jackfruit-Mango as an alternative meat-bun different from normal meat-bun in

terms of taste and texture?

3. How does having alternative mango as bun and jackfruit as meat be relevant in today’s time?

3.1. Cost

3.2. Health issue

4. Is there a significant difference between the alternative jackfruit as burger patty and mango as

bun to the typical burger patty and bun?

Hypothesis

Ho - There is no significant difference between the alternative jackfruit as burger patty

and mango as bun towards the typical burger patty and bun.

Ha - There is a significant difference between the alternative jackfruit as burger patty and

mango as bun towards the typical burger patty and bun.

Conceptual Framework

The figure shows the whole concept of the researchers in conducting the study. Energy

supplement candies are most likely to help Senior High School students to gain a lot of energy in

order to be motivated in participating at school activities.

 Input Process Output

The analyzed data collected

This study aims to
by the researchers from Grade The researchers aim to
determine the efficacy of 12 HE-A3 students of resolved the Alternatives
Jackfruit and Mango as an Arellano University by doing for Meat-Bun and Burger
alternative Meat-Bun for a questionnaire, conducting a Patty.
Home Made Burger Patty. survey and taste testing.

Figure 1. Research Paradigm

The researchers aim to determine the effectiveness of jackfruit and mango as an

alternative meat-bun for homemade burger patty by conducting a survey to the grade 12 cookery

students. For the process of researchers, they will have a taste testing and survey questionnaire

that will help in understanding more on how alternative jackfruit and mango as a meat-bun be

efficient. The output will claim how the researchers resolve the alternatives. Studying the

alternatives will be an advantage to everyone and specifically future researchers.

Theoretical Framework

This study is supported by the theory of health belief model achieved by psychologist

(Irwin M. Rosenstock, Godfrey M. Hochbaum, S. Stephen Kegeles, and Howard Leventhal

1950). This theory can be used to describe the dynamics of health behaviors, including change

processes and the influences of the numerous elements that influence health behaviors, such as

social and physical environments. Moreover, (Corrie Pelc August 8, 2022) stated that not only

were plant-based alternatives valid options for weight loss and building muscle trusted source,

but they offered an easier option to add ingredients to offer additional health benefits, such as

amino acids, vitamins, and antioxidants. Furthermore, People are being encouraged to consume

more plant-based foods to reduce the negative impacts of the modern food supply on human and
global health (McClements, D.J., Grossmann, L. A brief 2021). The relevance of these to the

study that being conducted is that they are similar in a process of knowing the efficacy of using

plant based ingredients which would be the Kiwi and Mango which are prime focus about the

health. These theory is related to this study in a way of recognizing what would be the possible

effects to the health by substituting fruits ingredients as an alternative Meat-Bun for making a

homemade patty burger.

Scope and Delimitation of the Study

This study will investigate the use of mango and jackfruit as an alternative for a

homemade burger patty. furthermore, this study only limits to the students of Arellano

University. The researcher chooses the cookery strand as respondent because the study revolves

around food and the cookery students will benefit more in the study. the study will have a have a

duration of five months, with the study focusing on the benefits of alternative ingredients.

The study of the researcher that is conducted at Arellano University Juan Sumulong

Campus will encourage the Grade 12 Cookery Students to eat healthier diet in which means

reducing meat as well as well as avoiding highly processed fast food patties.

Significance of the Study

The study signifies the use of Jackfruit-mango as an Alternative Meat-Bun for Home

Made Burger Patty. The researchers think that the findings of the study will be significant to the

following benefactors:

To the Students. This study will benefit the students because they will get an idea

regarding the ingredients that can be used as an alternative to meat. The study will also help the

students in choosing a healthier alternative in eating processed foods.

 To the Teachers. This study will help assist the teacher in understanding the value of

Jackfruit-Mango as an alternative for Meat-Bun and they will also gain knowledge on how to

properly prepare and cook Jackfruit as a meat. This study will help the teachers to teach their

students about the nutrients that using Jackfruit as an alternative meat will give.

To the Parents. The findings of this study will help parents see the potential of jackfruit

as a meat substitute. Jackfruit as an alternative ingredients of meat that aids with weight

management and healthy body. It is also suggested as a plant-based meat substitute. And they

will also teach their children about the benefits of jackfruit as a substitute for meat.

To the Canteen Staff. This study will help the canteen staff because it will give them a

much healthier alternative in making a burger.

To the Future Researcher. This study will become the guide for future researchers to

use if they were to conduct a similar study and were in need of data.

Definition of Terms

Anthocyanins. A blue, violet, or red flavonoid pigment found in plants, water soluble

and are found in vacutes of plant cells.

Casotenoid. Primarily exerts antioxidants that can protect from disease and enhance

immune system.

Cellulose. An insoluble substance which is the main constituent of a plant cell walls and

of vegetable fibers such as cotton.

Efficacy. The ability to produce a desired or intended result.

Epicarp. It is the outermost layer of a fruit.

 Jackfruit. A large tropical Asian tree related to breadfruit that yields fine grained yellow

wood and immerse fruits which contains an edible pulp and nutritious seed.

Lignin. A complex organic polymer deposited in the cell walls of many plants, making

them rigid and woody.

Mangiferin. A xanthose present in significant levels in higher plant and in different parts

of the mango fruit such as the peel, stalks, leaves, barks, kennel, and stone.

Mango. A fleshy, oval, yellowish-red tropical fruit that is eaten ripe or used green per

pickles or chutneys.

Xanthones. From the pericarp, whole fruit, heartwood, and leaf of mangos teen are

known to possess a wide spectrum of pharma logic properties including antioxidant, anti-tumor,

anti-allergies, anti-inflammatory, anti-bacterial, anti-fungal, and anti-vital activities.

 CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES

In this chapter it discussed the other review of related studies/literature of research study.

Related Literature and Studies about Mango

According to the research of Ortega et. al, (2019), mangoes contain more antioxidants

than other by-products mentioned in the literature, such as guava, cocoa, and mango. They are,

however, inferior to passion fruit and pineapple. In general, the by-product offers strong

technical features that may be used to generate higher-quality food items. As a result, mango has

the potential to be a viable component for the food sector, replacing flour in baking, pastry, and

biscuits.

Mango (Mangifera indica L.) is one of the world's most popular fruits, processed for

around 20% into puree, pulp, juice, leather, chutney, pickles, slices, and nectar. Several studies

have discovered that the majority of mango parts, including the stem, bark, leaves, peels, and

seeds, have antioxidant, anti-inflammatory, anti-proliferative, and anti-cancer properties due to

high concentrations of bioactive compounds like pectin, polyphenols, carotenoids, tannins,

flavonols, xanthones, and anthocyanins. Mangoes became viable because to their positive and

nutritious impacts on the human body. The literature concentrated on the food business, which

was incorporated into a variety of dietary matrices and by-products. It has demonstrated

significant outcomes in terms of nutritional quality and sensory acceptability, notably in the

baking and pastry industries. Fruit by-products are not industrial waste since they have a high

added value due to their chemical makeup, with substances regarded possible additions or useful

elements. They utilized mango powder obtained from mango peels to replace 25% of the flour

mixture in the manufacture of cookies in this literature. After processing and eight weeks of
storage, the phenolic compounds and antioxidant activity were evaluated. As a consequence, the

research intends to add antioxidants to food matrices such as cookies by employing a mango by-

product as an ingredient, as well as to evaluate the stability of these compounds during the

baking process and food storage.

Related Literature and Studies about Meat

According to a research study by Hwang et al. (2020), a customer is aware of the

detrimental influence that meats have on the environment, animal welfare, and consumer health;

as a result, consumers have chosen to buy alternative meats such as cultured meat or plant-based

meat replacements. Many animals must live inside under tightly regulated circumstances and be

murdered in order to produce significant amounts of farm-grown meat, which raises ethical

concerns. Consumers are divided about eating meat now that they are aware of these difficulties,

and they wish to buy sustainable meat. Many want to consume meat but do not want it to be

related to any moral, health, or animal welfare problems, generating the so-called "meat

conundrum". Alternative meat is one of the most pressing challenges in food technology, and it

is presented as a way to alleviate some of the concerns caused by conventional meat production

and consumption.

According to Mancini M. and Antonilio F. (2013), the worldwide meat production

system is now under strain, largely because to the consequences it has on the environment and

animal welfare, as well as the expanding global need for protein. This is due to the fact that

cultured meat is now a hot subject in the commercial, political, and social sectors, demonstrating

promise as a solution to the aforementioned concerns. However, its high level of novelty may

restrict how far customers would adopt it. This study examines how beliefs regarding the
intrinsic features and beneficial externalities of cultured meat impact consumer perceptions of a

panel of Italian consumers. Changes in perception and willingness to try, purchase, and pay are

evaluated by comparing the difference between the two points before and after the spread of

favorable information about the product. The data show that adequate information on safety and

nutritional attributes influences perception, whereas product flavor has the reverse effect.

Furthermore, the findings reveal that, while desire to attempt does not improve after receiving

positive information, willingness to buy does. To increase customers' perceptions and acceptance

of cultured meat, information on intrinsic attributes and helpful externalities must be combined

with a variety of ways.

Related Literature and Studies about Jackfruit

Jackfruit is being researched as an alternative meat for vegetarians and the health-

conscious in order to avert future health concerns. Examining the options will benefit everyone,

especially future scholars. Uruakpa et. Al (2021) made three sandwiches in front of the panelists

to evaluate the sensory analysis. "Three different types of sandwiches were made. Sensory study

was performed with 300 untrained panelists to analyze chosen quality aspects (flavor, texture,

fragrance) and identify the meat-based sample." The most preferred is one, therefore jackfruit

might be a suitable substitute or alternative meat. An article shows a study between Jackfruit and

Meat. Studying the entire qualities of Jackfruit may also help us learn how to prepare Jackfruit

and the entire method to be practiced. “The various physicochemical properties make jackfruit

effective against diseases such as cardiovascular disease, development of certain cancers; and it

promotes healthy mouth and skin (Swami et al., 2012).” Jackfruit is a big advantage for using as

an alternative meat because it can treat such an illness, diseases, and nutritious food.
Synthesis

The above-mentioned evaluation of related literature is utilized as evidence to

demonstrate that the study can be more effective. The first paragraph discusses the customers'

perspectives on the use of substitute meats owing to issues such as. Concerns about animal

welfare, the environment, and consumer health. As a result, many people are interested in more

environmentally friendly alternatives to meat, such as plant-based meat or cell-based meat. The

second paragraph discusses the components and nutritional value of mango as a fruit, as well as

its influence on the baking business. This article discusses the mango as a viable crop owing to

its beneficial and nutritive effects on the human body. The paragraph also discusses the mango

peel, which replaces 25% of the flour used in the creation of flour mixtures, and how mango may

have the potential to replace flour in baking, pastry, and cookies.

The third paragraph investigates how ideas about the inherent characteristics and

favorable externalizes of cultured beef influence the opinions of a panel of Italian customers.

Changes in perception and readiness to try, buy, and pay are measured by comparing the two

points before and after the dissemination of positive information about the product. According to

the study, good information on safety and nutritional properties improves perception, however

product flavor has the opposite effect. According to the findings, while desire to try does not

improve with good information, readiness to buy improves. The fourth paragraph discusses an

experimental test undertaken to determine whether utilizing jackfruit as a replacement is feasible,

and how this study was successful. The sensory investigation used flavor, texture, and aroma to

identify the three meat-based samples; the overall study concludes that jackfruit is a viable meat

substitute owing to its nutritional qualities.

Materials and Procedure

Materials for bun:

 Mango  Sugar  Blender
 Flour  Butter
 Yeast  Water

Materials for patty:

 Jackfruit  Spices  Cornstarch
 Onion (Paprika,  Egg
Chili
 Garlic  Blender
powder,
Rosemary)

Materials for sauce:

 Mayo  Condiments  Garlic
 Vinegar (Salt and
Pepper)
Materials for burger:
 Lettuce

 Tomatoes
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

Procedures:

The following shows the procedure used by the researchers:

(For the bun)

1. Add 3 cups of flour into a large bowl
2. Then add 2 tablespoon of sugar and 2 teaspoon of active yeast
3. For the mango, put it into the blender to make a mango puree
4. Add a 1/4 cut of butter
5. Then slowly add the mango puree in to the dry ingredients together with
water.
6. Mix it thoroughly until it forms a dough then spreads butter around the
dough, cover it with clean towel and let it ferment for 30 minutes
7. After 30 minutes, cut the dough into 8 parts then shape it in a form of a bun.
8. Put it into the steamer for 40 minutes to 1 hour until it cooks.

(For the Patty)

1. Add half kilo of unripe jackfruit into a boiling water and wait for it to soften
for 30 minutes to 45 minutes.
2. After softening the jackfruit wait for it to cool down then prep your other
ingredients.
3. Diced the onion and garlic
4. After the jackfruit cools down, separate it with one another, we can also use
blender to make it even more smaller.
5. Then in a bowl, add the jackfruit, onion, garlic, egg and cornstarch until the
texture thickens.
6. Then add the spices and condiments based on you prefer level of taste.
26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

7. In this recipe we use butter to fry the patty. Do that by adding the mixture in
the pan.
8. Fry until golden brown the remove from the pan and use kitchen towels for
excess oil.

(For the Sauce)

1. In a bowl add mayo, vinegar, garlic salt and pepper then mix all ingredients.
Taste may vary based on the person cooking.

(For the Burger)

1. Slice the mango bun into half
2. On the first layer add the white garlic sauce then the lettuce
3. Then add the cooked patties
4. Add the tomato and put sauce on the top bun
5. Put the bun on top of the tomatoes and enjoy.

26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

CHAPTER III
RESEARCH DESIGN AND METHODOLOGIES

In this chapter, it consists of research design and methodologies that is used in the

study.

Method Used

Survey research is described as the process of doing research through sending

questionnaires to survey respondents. The survey data is then statistically evaluated to

obtain significant study results. To evaluate whether the use of alternative ingredients

in making a burger patty will be successful survey research will be use by the

researchers to hear the opinions of others.

Research Design

The researcher uses an experimental research design to utilities the efficacy of

using alternative ingredients. This type of research design is used to collect and

analyze numerical data. As this research design focused on the relationship between

the two variables which is the independent variable and dependent variable.

Sampling Techniques

Purposive Sampling Technique will be use to select respondents for this study.

The researchers hope to find respondents who are best suited to the study, such as
26

cookery students. Because they are related to the topic being studied, respondents will
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

find it easier to complete the survey questionnaire. Every cookery student will be

chosen based on the sampling technique, so not everyone will have an equal chance of

being chosen.

The Respondents

The respondents for this study are 45 cookery students from Arellano

University Juan Sumulong Campus, Specifically 15 students per sections of HE-A1,

HE-A2, HE-A4 A with an equal number of students for each section. The respondents

were chosen because they were qualified to participate in the study.

Data Gathering Procedures

The questionnaire method was employed by the researchers for this study.

Following the survey has been granted, the researchers wrote a letter of request to the

home teachers economics cooking students, allowing them to collect data from

persons aged 15 and up who are connected to the researchers via a survey. The

information gathered is intended to capture the quality of evidence and define what is

being researched. After gathering data, the researcher must evaluate the data in order

to determine the research findings.

Research Instrument Used

The researchers use a survey and questionnaire to obtain the data needed for the

study. The survey composed of questions that assist in knowing the efficacy of using
26

mango and jackfruit as an alternative meat bun for a homemade burger patty. The
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

researches assured that the selected respondents will be willing to participated in the

survey.

For the following statements that knows the purpose of the study we use the 5

point Likert Scale, and it is as it follows:

Legend:

Points Scale Qualitative Description

5 4.20 - 5.00 Excellent

4 3.40 - 4.19 Good

3 2.60 - 3.39 Fair

2 1.80 - 2.59 Bad

1 1.00 - 1.79 Poor

Statistical Treatment of Data

The study is about the Efficacy of Mango and Jackfruit as an Alternative Meat

Bun for a Home Made Burger Patty for the Grade 12 Students of Arellano University.

The researchers determining whether the alternative use of mango as bun and jackfruit

as meat will be efficient.

This study will use percentage as a way of presenting the the above mentioned

statement of the problem of this experimental study.

26

Formula:
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

f ( 100 )
P=
N

Where:

P= percentage

f = number of respondents

N = total number of respondents

Presentation of Data Research Instrument

Statistical Treatment of Data

Presentation of Data

Interpretation of Data

Summary of Findings

Conclusion

Recommendation

BIBLIOGRAPHY
26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

Stephenson, E. (2016, May 17). Behind jackfruit's rise from South Asian staple to

vegan trend.

Eater. Retrieved from:

https://www.eater.com/2016/5/17/11683930/jackfruit-vegan-pulled-pork

World Health Organization. (n.d.). World Obesity Day 2022 – accelerating action to

stop obesity.

World Health Organization. Retrieved from:

https://www.who.int/health-topics/obesity#tab=tab_1

Hargreaves, S. M., Raposo, A., Saraiva, A., Zandonadi, R. P. (2021, April 12).

Vegetarian diet:

An overview through the perspective of quality of life domains. International

journal of environmental research and public health. Retrieved from:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069426/

WebMD. (n.d.). Jackfruit: Health benefits, nutrients per serving, preparation

information, and

more. Retrieved from https://www.webmd.com/diet/health-benefits-jackfruit

Ho, S. (2021, August 24). Malaysian startup launches blended jackfruit and meat

patties. but
26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

why? Retrieved from: https://www.greenqueen.com.hk/nanka-blended-

meatjackfruit/#:~:text=For%20the%20founders%20of%20Nanka,to%20the

%20use%20of%20jackfruit.

Hwang, J., You, J., Moon, J., & Jeong, J. (2020, July 14). Factors affecting

consumers' alternative

meats buying intentions: Plant-based meat alternative and cultured meat. MDPI.

Retrieved from https://www.mdpi.com/2071-1050/12/14/5662

Cisne, D., Ortega, N., Miguel Ángel Meneses, & Martinez, E. J. (2019, March 27). By

-Products of Mango as an Alternative for the Food Industry. Retrieved from

https://www.researchgate.net/publication/332031963_By_-

Products_of_Mango_as_an_Alternative_for_the_Food_Industry

Mancini, M. C., Antonioli, F. (2020 April 10). To What Extent Are Consumers’

Perception and Acceptance of Alternative Meat Production Systems Affected by

Information? The Case of Cultured Meat. Retrieved from

https://scholar.google.com/scholar?

hl=tl&as_sdt=0%2C5&q=alternative+meat+bun&btnG=#d=gs_qabs&t=16744010705

28&u=%23p%3DizOaIMxrJKgJ

Uruakpa, F. O., Nanayakkara, R., Pavel, L., & Robinett, T. (n.d.). Sensory

attributes of jackfruit beyond meat sandwich filling: ScienceGate. Journal La Lifesci.

Retrieved from https://doi.org/10.37899/journallalifesci.v2i4.451

26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

APPENDIX

CURRICULUM VITAE

NAME: Aspili, Danica Claire B.

EMAIL: bartonclaire75@gmail.com
CONTACT NUMBER: 09973805442

Personal Data
Age: 19 years old
Gender: Female
Birthday: March 15, 2003
Birthplace: Manila City
Civil Status: Single

Academic Information
Primary Level: Antonio A. Maceda Elementary School
Secondary Level: Elpidio Quirino High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
26

Name: Cristel A. Villanueva Contact number

 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

CURRICULUM VITAE

NAME: Bacud, Irhon Joshua M.

EMAIL: irhonjoshuabacud@gmail.com
CONTACT NUMBER: 09708091000

Personal Data
Age: 18 years old
Gender: Male
Birthday: July 15, 2004
Birthplace: Manila City
Civil Status: Single

Academic Information
Primary Level: P. Gomez Elementary School
Secondary Level: Cayetano Arellano High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number
26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

CURRICULUM VITAE

NAME: Bañadera, Ariane Marie M.

EMAIL: aujscarianebanadera@gmail.com
CONTACT NUMBER: 09457317538

Personal Data
Age: 18 years old
Gender: Female
Birthday: : April 12, 2004
Birthplace: Southern Leyte
Civil Status: Single

Academic Information
Primary Level: Betty Go Belmonte Elementary School
Secondary Level: Carlos L. Albert High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
26

Name: Cristel A. Villanueva Contact number

ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

CURRICULUM VITAE

NAME: Belen, Samantha Shaine E.

EMAIL:
aujscsamanthashainebelen@gmail.com
CONTACT NUMBER: 09694592346

Personal Data
Age: 17 years old
Gender: Female
Birthday:April 23, 2005
Birthplace: Manila City
Civil Status: Single

Academic Information
Primary Level: Jose Corazon De Jesus Elementary School
Secondary Level: Juan G. Nolasco High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number
26
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

CURRICULUM VITAE

NAME: Calvario, Ruzzel Joy B.

EMAIL:
calvarioruzzel170@gmail.com
CONTACT NUMBER: 09562150785

Personal Data
Age: 18 years old
Gender: Female
Birthday: October 15,2004
Birthplace: Manila City
Civil Status: Single

Academic Information
Primary Level: P. Gomez Elementary School
Secondary Level: Cayetano Arellano High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number
26

CURRICULUM VITAE
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

NAME: Dela Cruz, Queencess R.

EMAIL:
aujscdelacruzqueencess@gmail.com
CONTACT NUMBER: 09955678933

Personal Data
Age: 19 years old
Gender: Female
Birthday: March 30, 2003
Birthplace: Manila City
Civil Status: Single

Academic Information
Primary Level: Emilio Aguinaldo Elementary School
Secondary Level:Dr. Juan G Nolasco High School & Arellano University Juan
Sumulong Campus
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva

Contact number
CURRICULUM VITAE
26

NAME: Gemino, Leizel B.

 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

EMAIL: Leizelgemino611@gmail.com
CONTACT NUMBER: 09312116153

Personal Data
Age: 17 years old
Gender: Female
Birthday: April 20, 2005
Birthplace: Burias Masbate
Civil Status: Single

Academic Information
Primary Level: Toro Hills Elementary School
Secondary Level: Pugad Lawin High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number

CURRICULUM VITAE

NAME: Lapinid, Kert M

26

EMAIL: aujsclapinidkert@gmail.com
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

CONTACT NUMBER: 09323005395

Personal Data
Age: 18 years old
Gender: Male
Birthday: December 24, 2004
Birthplace: Quezon City
Civil Status: Single

Academic Information
Primary Level: Esteban Abada Elementary School
Secondary Level: Ramon Magsaysay High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number

CURRICULUM VITAE 26

NAME: Malabag, Jandrea Mikaela V.

EMAIL: aujscmalabagjandrea@gmail.com
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

CONTACT NUMBER: 09993471599

Personal Data
Age: 18 years old
Gender: Female
Birthday: December 11, 2004
Birthplace: Appari, Cagayan Valley
Civil Status: Single

Academic Information
Primary Level: Salapan Elementary School
Secondary Level: Carlos L. Albert High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number

CURRICULUM VITAE
26

NAME: Mozo, Seirralin C.

 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

EMAIL: sierralinmozo1@gmail.com
CONTACT NUMBER: 09664728139

Personal Data
Age: 18 years old
Gender: Female
Birthday: September 30, 2004
Birthplace: Mandaluyong City
Civil Status: Single

Academic Information
Primary Level: Addition Hills Integrated School
Secondary Level: Addition Hills Integrated School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number

CURRICULUM VITAE

NAME: Sanchez, Jensen C.

26

EMAIL: aujscsanchezjensenn@gmail.com
CONTACT NUMBER: 09703452982
 ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

Personal Data
Age: 17 years old
Gender: Male
Birthday: May 14, 2005
Birthplace: Cavite City
Civil Status: Single

Academic Information
Primary Level: Looc Elementary School
Secondary Level: Looc National High School & Arellano University
Tertiary Level: N/A
Organizations
N/A
Character Reference
Name: Cristel A. Villanueva Contact number

26
ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

DOCUMENTATION

Ingredients use

Adding mango puree to the dough

26
ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

Steaming of the bun

Shredding of Jackfruit and adding spices

Making of the patty

26
ARELLANO UNIVERSITY- SENIOR HIGH SCHOOL DEPARTMENT

Final product of the patty

Final product of the Burger

26