Republic of the Philippines

ZAMBOANGA STATE COLLEGE OF MARINE SCIENCES AND TECHNOLOGY

Fort Pilar, Zamboanga City
Tel No. 992-3092/Tel No: (062) 991-0643 Telefax: (062) 991-0777
website:http:www.zscmstedu.ph

MODULE VII
IN
RESEARCH METHODS

PROPOSAL WRITING
Module Title

Student Name and Section

ANGELO C. MACARIO
Professor
College of Fisheries and Marine Sciences
BACHELOR OF SCIENCE IN FISHERIES – POSTHARVEST TECHNOLOGY
June 2022

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 Lecture proper
CHAPTER VII. PROPOSAL WRITING

A research proposal is a simply a structured, formal document that explains what you plan to research (i.e.
your research topic), why it’s worth researching (i.e. your justification), and how you plan to investigate it (i.e.
your practical approach).

The purpose of the research proposal (it’s job, so to speak) is to convince your research supervisor,
committee or university that your research is suitable (for the requirements of the degree program)
and manageable (given the time and resource constraints you will face).

The most important word here is “convince” – in other words, your research proposal needs to sell your
research idea (to whoever is going to approve it). If it doesn’t convince them (of its suitability and manageability),
you’ll need to revise and resubmit.

7.1 GUIDELINES IN MAKING A PROPOSAL

 Learning Objectives

1. Identify the steps in developing a research proposal.

2. Choose a topic and formulate a research question and working thesis.
3. Develop a research proposal.

Writing a good research paper takes time, thought, and effort. Although this assignment is challenging, it is
manageable. Focusing on one step at a time will help you develop a thoughtful, informative, well-supported
research paper.

Your first step is to choose a topic and then to develop research questions, a working thesis, and a written
research proposal. Set aside adequate time for this part of the process. Fully exploring ideas will help you build a
solid foundation for your paper.

 Choosing a Topic

When you choose a topic for a research paper, you are making a major commitment. Your choice will help
determine whether you enjoy the lengthy process of research and writing—and whether your final paper fulfills
the assignment requirements. If you choose your topic hastily, you may later find it difficult to work with your topic.
By taking your time and choosing carefully, you can ensure that this assignment is not only challenging but also
rewarding.

Writers understand the importance of choosing a topic that fulfills the assignment requirements and fits the
assignment’s purpose and audience. Choosing a topic that interests you is also crucial. You instructor may
provide a list of suggested topics or ask that you develop a topic on your own. In either case, try to identify topics
that genuinely interest you.

After identifying potential topic ideas, you will need to evaluate your ideas and choose one topic to pursue.
Will you be able to find enough information about the topic? Can you develop a paper about this topic that
presents and supports your original ideas? Is the topic too broad or too narrow for the scope of the assignment? If
so, can you modify it so it is more manageable? You will ask these questions during this preliminary phase of the
research process.

 Identifying Potential Topics

Sometimes, your instructor may provide a list of suggested topics. If so, you may benefit from identifying
several possibilities before committing to one idea. It is important to know how to narrow down your ideas into a
concise, manageable thesis. You may also use the list as a starting point to help you identify additional, related
topics. Discussing your ideas with your instructor will help ensure that you choose a manageable topic that fits the
requirements of the assignment.

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 In this chapter, you will be guided by your professor in writing a research proposal. You will also plan,
research, and draft your own research proposal. You may refer some contents of your previous modules.

If you are writing a research paper for a specialized course, look back through your notes and course
activities. Identify reading assignments and class discussions that especially engaged you. Doing so can help you
identify topics to pursue.

Possible Topics

1. Acceptability, preference and viability of vegetable-fish patties to the consumers of Talon-Talon,

Zamboanga City
2. Seaweeds based flavorings for “Tinola”
3. Acceptability of tuna fish nuggets against chicken nuggets by the consumers in Tetuan,
Zamboanga City
4. Microbial analysis on Fermented fish entrails from tuna and bangus

 Narrowing Your Topic

Once you have a list of potential topics, you will need to choose one as the focus of your essay. You will
also need to narrow your topic. Most writers find that the topics they listed during brainstorming or idea mapping
are broad—too broad for the scope of the assignment. Working with an overly broad topic, such as Post-harvest
programs or methods, can be frustrating and overwhelming. Each topic has so many facets that it would be
impossible to cover them all in a college research paper. However, more specific choices, such as choosing a
specific commodity to study their post-harvest potential; it should be specific enough to write about without being
too narrow to sustain an entire research paper.

A good research paper provides focused, in-depth information and analysis. If your topic is too broad, you
will find it difficult to do more than skim the surface when you research it and write about it. Narrowing your
focus is essential to making your topic manageable. To narrow your focus, explore your topic in writing, conduct
preliminary research, and discuss both the topic and the research with others.

 Exploring Your Topic in Writing

“How am I supposed to narrow my topic when I haven’t even begun researching yet?” In fact, you may
already know more than you realize. Review your list and identify your top two or three topics. Set aside some
time to explore each one through freewriting. Simply taking the time to focus on your topic may yield fresh angles.

You may be interested in the topic of knowing more about post-harvest technology, but it was much too
broad for your topic assignment. You can used or do the freewriting to explore his thoughts so that you can
narrow the topic.

 Conducting Preliminary Research

Another way writers may focus a topic is to conduct preliminary research. Like freewriting, exploratory
reading can help you identify interesting angles. Surfing the web and browsing through newspaper and magazine
articles are good ways to start. Find out what people are saying about your topic on blogs and online discussion
groups. Discussing your topic with others can also inspire you. Talk about your ideas with your classmates, your
friends, or your instructor/professor.

Freewriting exercise helped him realize that the assigned topic of post-harvest technology and the
people/fisherfolk intersected with a few of your interests – design, purpose, and application. Preliminary online
research and discussions with his classmates strengthened his impression that many people are confused or
misled by media coverage of these subjects.

Tip

The reliability of online sources varies greatly. In this exploratory phase of your research, you do not need
to evaluate sources as closely as you will later. However, use common sense as you refine your paper topic. If
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 you read a fascinating blog comment that gives you a new idea for your paper, be sure to check out other, more
reliable sources as well to make sure the idea is worth pursuing.

 A Plan for Research

Your freewriting and preliminary research have helped you choose a focused, manageable topic for your
research paper. To work with your topic successfully, you will need to determine what exactly you want to learn
about it—and later, what you want to say about it. Before you begin conducting in-depth research, you will further
define your focus by developing a research question, a working thesis, and a research proposal.

 Formulating a Research Question

In forming a research question, you are setting a goal for your research. Your main research question
should be substantial enough to form the guiding principle of your paper—but focused enough to guide your
research. A strong research question requires you not only to find information but also to put together different
pieces of information, interpret and analyze them, and figure out what you think. As you consider potential
research questions, ask yourself whether they would be too hard or too easy to answer.

To determine your research question, review the freewriting you completed earlier. Skim through books,
articles, and websites and list the questions you have. Include simple, factual questions and more complex
questions that would require analysis and interpretation. Determine your main question—the primary focus of
your paper—and several subquestions that you will need to research to answer your main question.

Here are the research questions Jorge will use to focus his research. Notice that his main research
question has no obvious, straightforward answer. Jorge will need to research his subquestions, which address
narrower topics, to answer his main question.

Topic: Main question: What are the preferences of the consumers on the newly developed fish-vegetable
patties?

Sub questions:

Who can benefit from your developed products in your locality?

What are the supposed advantages of your research topic?

How do they accept the newly developed fish-vegetable patties?

Do the yield from the newly developed product acceptable to the masses?

How can the government intervene in the improvement of developed fish-vegetable patties?

Is the developed products safe for the consumer?

 Constructing a Working Thesis

A working thesis concisely states a writer’s initial answer to the main research question. It does not merely
state a fact or present a subjective opinion. Instead, it expresses a debatable idea or claim that you hope to prove
through additional research. Your working thesis is called a working thesis for a reason—it is subject to change.
As you learn more about your topic, you may change your thinking in light of your research findings. Let your
working thesis serve as a guide to your research, but do not be afraid to modify it based on what you learn.

 Creating a Research Proposal

A research proposal is a brief document—no more than one typed page—that summarizes the preliminary
work you have completed. Your purpose in writing it is to formalize your plan for research and present it to your
instructor for feedback. In your research proposal, you will present your main research question, related
subquestions, and working thesis. You will also briefly discuss the value of researching this topic and indicate
how you plan to gather information.

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 Writing Your Own Research Proposal

Now you may write your own research proposal, if you have not done so already. Follow the guidelines provided in this
chapter.

Key Takeaways

 Developing a research proposal involves the following preliminary steps: identifying potential ideas,
choosing ideas to explore further, choosing and narrowing a topic, formulating a research question, and
developing a working thesis.

 A good topic for a research paper interests the writer and fulfills the requirements of the assignment.

 Defining and narrowing a topic helps writers conduct focused, in-depth research.

 Writers conduct preliminary research to identify possible topics and research questions and to develop a
working thesis.

 A good research question interests readers, is neither too broad nor too narrow, and has no obvious
answer.

 A good working thesis expresses a debatable idea or claim that can be supported with evidence from
research.

 Writers create a research proposal to present their topic, main research question, subquestions, and
working thesis to an instructor for approval or feedback.

1.2. FORMAT OF RESEARCH PROPOSAL

OUTLINE FORMAT

o Introduction

1. Parts of the introduction

2. The research framework (optional, you may discuss it in the background of the study)
3. Operational definition of terms

o Review of Related Literature

1. Content and structure

2. Examining the variables to discuss
3. Presenting the review of related literature

o Research Methods

1. Part of the methodology

2. Determining appropriate research design
3. Data Analysis

o Literature/reference Cited

DESCRIPTIONS AND DISCUSSIONS

CHAPTER I: INTRODUCTION

A. Make sure the proposal starts on a general level with some type of introductory remarks before going into
the details of the specific research question you are proposing. This can be accomplished by providing a
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 frame of reference, a definition, or a discussion of the significance of the topic in the field.

B. Provide a statement of the question, issue or general problem that you are examining. A common problem
in research proposals is for the author to delay too long in stating the specific research question. Make sure
the research question is stated no later than the end of the second or third paragraph. Make sure the
research question is fully stated in one place.

C. Discuss what other studies have said about your research topic and how your research relates to that of
other scholars who have written on the topic.

CHAPTER II: LITERATURE REVIEW

A. The literature review is written to place your study within the context of existing knowledge and other
studies in your discipline. It gives recognition to other scholars and it also allows you to point out what is
new about your research. Be sure to indicate if you are building on a previous study or a well-established
theory; addressing certain gaps in knowledge that exist; or adding to existing knowledge by doing a study
with a different or more complete methodology.

B. Ideally, at least five other studies should be discussed in the literature review. After you have written the
literature review read it carefully and make sure it is clear. Notice whether you can easily determine how
the proposal is building on earlier studies, as well as exploring a line of research that is new.

C. When you mention other studies they are usually cited by the author’s last name and the date of
publication. For example: “Another important study in the area (Chan and Gibbs, 2003) found that…” Later
on, in the bibliography (Reference cited), you will provide a full citation to all the studies you cited in your
proposal. (over)

CHAPTER III: MATERIALS AND METHODS

A. Provide a full description of your general research design, as well as the specific methods and procedures
used in your research project. The methodology should be sufficiently detailed so that it can be replicated.
If you are following a methodological approach developed by others, cite the relevant studies. Provide
diagrams, charts, and illustrations as appropriate for your discipline. List the instrumentation you used and
provide a diagram of the experimental setup.

B. Describe your theoretical approach or type of analysis, if applicable (feminist, Marxist, Freudian, etc.).
Discuss the types of sources used (primary or secondary texts, interviews, surveys, personal notes, etc.).

C. Explain the details of your methods. For example: how you made measurements; the concentrations and
amounts you used; how you selected your research subjects; formula used; a copy of your survey
questionnaire; an explanation of statistics used; a definition of your focus in terms of historical period or
framework; etc.

D. Explain any limitations that your study has in terms of the reliability and applicability of the results.

BIBLIOGRAPHY (Also known as “Works Cited,” “References,” or “Literature Cited”)

A. On a separate sheet, list the articles or books that you have cited in your proposal.

B. Generally this is done in alphabetical order by the last name of the author. However, each field has different
format requirements. If your mentor has not already told you the style to use, the best thing to do is look at
research articles you have been assigned to read.

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 SAMPLE POST-HARVEST TECHNOLOGY RESEARCH PROPOSAL

DEVELOPMENT OF CUTTLEFISH (Sepia officinalis) NUGGETS INFUSED WITH SHRIMP

(Metapenaeus ensis) POWDER
Novelyn R. Molas
November 2019

CHAPTER I
INTRODUCTION
Background of the Study

"Cuttlefish are marine mollusks which belong to the class cephalopods including squids, octopuses and
nautiluses (Sinanoglou and Miniadis-Meimaroglou, 2000). In addition, "cephalopods species represent as an
important seafood supply in human consumption worldwide" (Sykes et al., 2006). As for the chemical
composition of “edible flesh yield of cuttlefish (mantle and arms “tentacles” together with the part of the head) it
was reported that "32 pieces of cuttlefish with an average length per pieces 24.5 cm (20.1 to 29.5 cm) were
analyzed, results showed that water comprise of 77.3%, 0.25% fat, 1.58% ash and 18.29% protein” (Dabrowski
et al, 1970).

According to Sinanoglou and Miniadis-Meimaroglou (2000) "cephalopods in particular, are good source of
protein and essential lipids". "It contains no carbohydrates" and has lipids of less than %, mineral, salt and
vitamins which are highly digestible" but "its nutrition profile containing high protein and lipid including EPA and
DHA that makes it one of the suitable and healthy forms of human food" (Sykes et al., 2006). Even though,
"Cuttlefish flesh has numerous benefits rejections continues by many people due to its unacceptable
appearance making it underutilized but this can be easily overcome by processing" (Abdel Aziz, 2013) .In
addition, "cephalopods species represent as an important seafood supply in human consumption worldwide"
(Sykes et al, 2006).

"Shrimp is one of the most delicious seafood and part of almost every nation’s traditional meal" (Syama
Dayal et al, 2013). It "remains as one of the most popular seafood throughout the world" (Norhana et al., 2010).
Although shrimp is highly perishable, they contain "low saturated fat and high in omega-3 fatty acids and are
excellent sources of essential amino acid, iron, zinc, copper and vitamin B-12" (Haghshenas et al, 2014.
However, the "shrimp processing industries produce vast amount of wastes varying from 40-80% depending
upon the species and process" (Suparno and Nurchaya, 1984; Suparno and Susana, 1984; and Suparno and
Poernomo, 1992; Irianto and Giyatmi, 1997 as cited by khan et al, 2013).These wastes are considered
underutilized in the form of leg, appendages, head, shell and tail which comprises of 40-50% after trimming"
(Khan and Nowsad, 2012).

Moreover, the "improper disposal of such wastes causes environmental problem from which the seafood
industry focused on appropriate destination or reverse such wastes, this are economically recoverable because
it contains high-quality of protein, chitin, minerals, carotenoids that is astaxanthin and lipids which are high in w-

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3 fatty acids" (Sanchez – Camargo et al, 2011).

In addition, Chitin and Chitosan present in shrimp shell are very beneficial and has been "used as
expensive ingredients for food, cosmetics and pharmaceutical products" (Suprano and Poernomo, 1992 as
cited by Islam et al, 2016). These compounds has been "used in wide range including biomedical applications
such as tissue engineering, drug and gene delivery, wound healing and stem technology" (Azuma et al,
2014).Shrimp powder produced from shrimp wastes can be used as :"fortifier and flavoring" (Israel et al,1995).
A study on value addition done by Khan et al (2013) wherein "5% of shrimp shell powder may added to shrimp
croquette and found out to be the most acceptable in terms of overall quality". However in the study of Martyn
et al (2017) observed that the "best quality prawn crackers in terms of protein enrichment and sensory quality
attributes were obtained with recipe consisting of 2% (w/w) prawn head waste powder and 1% (w/w) drumstick
leaves powder". In addition studies on shrimp nuggets added with shrimp broth produced from shrimp
processing wastes and its meat was also reported by (Lyver, 1997) and shrimp crackers incorporated with
shrimp powder (Khan and Nowsad, 2012).

"Nuggets are small batter fried paste or pieces of chicken, fish or shrimp" (Hagshenas et al, 2014).This
meat product is popular worldwide, though its demand is highly concentrated in western countries but it also
getting more demand in Asia (Talukder et al, 2013). "Battered and breaded frozen products, fish in particular
are very popular in industrialized countries and are becoming increasingly popular in many Southeast Asian
Countries". "There are several reasons for the growth of this market, these are; a. Increased ownership of
domestic freezers, b. Income families with less time to prepare meals, c. Better educated consumers requires a
wider range of available food, d. Changing consumers tastes and increased ownership of microwave ovens"
(Lyver, 1997). Most specially, "these products are extensively preferred by most consumers because of their
convenience, appearance and taste (Da and Nagalakshmi, 2014).

The possibility on making use of underutilized cuttlefish wings and shrimp wastes in producing a nutritive
and highly in demand nuggets paved the way for the researcher to propose this study.

Objectives of the Study

General Objective: To produce and develop shrimp-infused cuttlefish nuggets using different concentration of
shrimp powder (T-A: 0%, T-B: 2.5%, T-C: 5%);

Specifically this study aimed to:

i. Determine the sensory/organoleptic properties (color, odor, texture, and flavor) and general acceptability
of shrimp-infused cuttlefish nuggets prototypes;
ii. Determine the physico-chemical properties (pH, Salt (NaCl) and proximate composition (moisture
content, crude protein, fats, carbohydrates, energy and ash) of cuttlefish nuggets with different
treatments (T-A: Control 0%, T-B: 2.5% and T-C: 5%); and
iii. Determine the Yeast and Mold Count (YMC) of cuttlefish nuggets with different treatments of shrimp

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 powder (T-A: Control 0%, T-B: 2.5% and T-C: 5%).

Significance of the Study

This study can give better information as to the acceptability and nutritive value of shrimp-infused cuttlefish
nuggets. Also, in the utilization of shrimp processing wastes specially shrimp waste which are underutilized and
treated as garbage. Likewise, it may provide opportunity and give additional income for the people living in the
coastal area and shrimp processing industries to make use of such waste into value-added products.

Scope and Delimitation

This study will be conducted at the Zamboanga Peninsula Food Innovation Center (ZPFIC) located at
Campus A of Zamboanga State College of Marine Sciences and Technology (ZSCMST) near Fort Pilar Shrine,
Rio Hondo, Zamboanga City. This study will be limited to the determination of the sensory characteristics,
acceptability, proximate composition, physico-chemical properties and yeast and mold count of shrimp-infused
cuttlefish nuggets. Fresh cuttlefish will be bought at the Sta. Cruz Public Market while shrimp (M. ensis) will be
sourced out at Zamboanga City Public Market which will subjected to processing to obtain its powder form
using ZPFIC oven dryer (Memmert VF70, model 30-1060) and pulverizer (HD –Stainless Steel). Other
ingredients such as breadcrumbs (RAM), wheat flour (VINTA), cooking oil, salt (Fidel, iodized), sugar (refined)
will be bought from Zamboanga City Public Market.

The panelist for the sensory evaluation of this study will be comprised of thirty (30) BS Food Technology
and BS Fisheries students, and faculty and staff of Zamboanga State College of Marine Sciences and
Technology. Freshly processed samples (0 day) will be subjected to proximate, physico-chemical and
microbiological analyses which will be conducted at the Regional Science and Technology Laboratory of
Department of Science and Technology Regional Office IX.

CHAPTER II
REVIEW OF RELATED LITERATURE

"Cuttlefish (S. officinalis) is known as one of the economically important species in the class cephalopods"
(Abdel Aziz, 2013)."The connective tissue of cephalopods is highly developed compared to fish in general" and
it is "rich in taste with few inedible parts including squid and octopuses" (Nurjanah et al.2012)."Its body contains
low level of lipid; however, omega-3 polyunsaturated fatty acid presented the majority of the total lipid"(Philips
et al., 2002, p.215). When "compared to fish, cephalopods have about 20% more protein, 80% less ash, 50-
100% less lipid and 50-100% less carbohydrate" (Abdel aziz, 2013). A study done by Dabrowski, et al. (1970)
on "32 pieces of edible cuttlefish (mantle and arms) with an average length of per pieces 24.5cm (20.1-29.5 cm)
per pieces which was analyzed, cuttlefish were found to have 77.3% water, 0.25% fat, 1.58% ash and 18.29%
protein”.
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 "Shrimp is one of the most popular seafood products for many countries due to its unique flavor and
texture" (Nasiri et al., 2012). "It is a good source of protein, mineral, vitamins and rich in polyunsaturated fatty
acids especially the n-3 fatty acids" (Norhana et al. 2010) but it is too perishable so finding ways to increase its
shelf-life would be useful. There were "40-80% of waste materials from the processing of shrimp comprises of
heads, shells and tails that rottens easily contains protein and fat which such waste causes environmental
issues" (Sawasdikarn et al, 2017). There are two reasons which led the interest of researchers to make use of
such wastes; first, those wastes are "highly perishable" (Nasiri et al, 2012) and has "paving the way to serious
environmental pollution" (Khan and Nowsad, 2012) and second, they are "rich source of protein and
chitin"(Mizani et al., 2005). Also, shrimp contains "astaxanthin a carotenoid or an orange pigment found in
many food" (Guzman et al, 1986). It is use for "treating several diseases such as alzheimer’s disease,
parkinson’s disease, stroke, high cholesterol, liver diseases, (age-related macular degeneration) age-related
vision loss and prevents cancer" (www.wedmd.com/vitamins/ai/ingredientmono-1063/astaxanthin,p.2). With
regards to chitin and chitosan and their derivatives, these compounds are beneficial because it has "anti-
bacterial properties, anti-thrombogenic and haemostatic materials, anti-aging cosmetics, anti-tumor activity and
used as vaccine adjuvant"(Elieh-Ali-Komi and Hamblin, 2016).
Even though it is nutritious, there have been reported cases of food allergies in Asia specifically to the
"prevalence of peanut, tree nut and shellfish allergy in school children in Singapore and the Philippines" as
studied by Shek et al., 2010 as cited by Boye, 2012) where "shellfish allergy prevalence in local Singapore was
1.2% for children aged 4 to 6 year old and 5.2% for 14 to 16 year old while in Philippines the prevalence rate
was 5.1% for 14 to 16 year old, however, there is no data available for 4 to 6 year old". Nevertheless, this does
not eliminate the fact that shrimp proven its nutritive value and other good beneficial effect to human body. A
study made by Khan and Nowsad (2012) "it was observed that flavor, texture and overall acceptability of shrimp
crackers produced by incorporating 10% Shrimp shell powder (SSP) was more acceptable by the panelists".
And from such "study conclusions were drawn which utilization of shrimp wastes would minimize the cost of
waste disposal that would realize substantial savings, shrimp shell powder could be served as high quality
protein source for the people suffering from malnutrition and can be used in other food items for protein
enrichment". This was similar to the study of Israel et al (1995, p.67), which "shrimp powder fortifier raises the
level of protein intake that can also be used in soup or other food preparations as a source of nutrient and
flavoring as well". Many studies were conducted particularly on shrimp croquette infused with shrimp shell
powder in which it was found out that "flavor, texture and overall acceptability was more acceptable by
incorporating 5% shrimp shell powder" (Khan et al., 2013). Lyver (1997) also reported that surimi nuggets
added with shrimp flavor and broth produced from shrimp waste shown to have good quality, acceptable to
consumers and were acceptable in terms of microbial standards. Also, there were other studies such as shrimp
crackers incorporated with shrimp shell powder (Khan and Nowsad, 2012).
"Nuggets are restructured meat product with batter and coater to retain its quality" (Lukman et al., 2009). It
is "usually bite-sized rectangular shape, yellowish in color when fried it is crunchy" (Espejo-Hermes, 2004).
According to Da and Nagalakshmi (2014), "battering and breading has been extensively employed for value-
addition". "Since there is growing demand for ready to cook fishery products" (Praneetha et al., 2015),
"convenience, appearance and taste of this product is preferred by most consumers" (Da and Nagalakshmi,
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 2014).

CHAPTER III
MATERIALS AND METHODS

A. Experimental Design

Figure 1. Schematic diagram of the experimental design in the development of Cuttlefish Nuggets

B. Procurement of Raw Materials

Cuttlefish (S. officinal is) will be sourced out from Sta.Cruz Public Market, Zamboanga City and Shrimp
wastes will be bought from Zamboanga City Public Market, and will be processed into powder using
Zamboanga Peninsula Food Innovation Center electric cabinet or oven dryer (Memmert VF70, model 30-1060)
and pulverizer (HD- Stainless Steel). Other ingredients such as breadcrumbs (RAM), wheat flour (VINTA),
cooking oil, (Pure oil, salt (Fidel, oidized), sugar (refined) and spices will be bought at Zamboanga City Public
Market.

C. Preparation of Shrimp (Metapenaeus ensis) powder

The shrimp (Metapenaeus ensis) powder will be produced at, and using the technology of the Zamboanga
Peninsula Food Innovation Center Building, Zamboanga State City of Marine Sciences and Technology,
Campus A, near Fort Pilar, Rio Hondo, Zamboanga City.

Table 1. Descriptive Steps in the Production of Shrimp (M. ensis) Powder

1.Washing The shrimp will be washed thoroughly in running water to remove foreign materials.

2.Weighing The washed shrimp will be pre-weighed to get the whole amount.
3. Blanching The weighed shrimp will be blanched in boiling water for about 15 minutes at 100˚C.

4.Separating The blanched shrimp meat will be separated from the shell wastes components then it was
weighed.

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 5. Drying The separated shrimp shell wastes components will be dried using an oven drier (Memmert
VF70, 30-1060) at 60˚C for 6 hours.
6.Pulverizing Dried shell components will be pulverized using an electrically operated pulveriser (HD-
Stainless Steel).
7.Sieving Pulverized shell components will be sieved using a mechanical siever (stainless steel) with

8.Packing and The sieved shell components powder will be packed in a white, round, rigid, and opaque
Labelling
microwavable container, then the lid was sealed using scotch tape.
9.Storing The powder will be stored in refrigerator at 4 °C.

D. Product formulation

The fish nuggets formulation of Espejo-Hermes (2004) will be adapted and modified by using minced
Cuttlefish (S.officinalis) wings instead of fish which can be seen on Table 3.

Table 2. Product formulation of Cuttlefish nuggets

Experimental Treatment/ Weight (grams)
Ingredients
Baker’s Treatment A Treatment B Treatment C
%
Minced cuttlefish wings 100 466 466 466

Onions 18.24 85 85 85

Breadcrumbs 12.22 57 57 57

Wheat flour 9.65 45 45 45

Cooking oil 2.14 10 10 10

Iced water 2.14 10 10 10

Salt 1. 93 9 9 9

Sugar 1.29 6 6 6

Garlic 1.29 6 6 6

Shrimp powder ---

Treatment A 0 0

Treatment B 2.5 11.65

Treatment C 5 23.3

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E. Preparation of Cuttlefish Nuggets

The product sample will be produced using modified method of Abella et al, (1995) as cited by Espejo-
Hermes (2004) on Fish Nuggets. Materials and ingredients used will be sourced out from Zamboanga City
Public Market.

Table 3.Descriptive steps in the production of Cuttlefish (S.officinalis) nuggets infused with Shrimp (M.ensis)
waste powder modified in Abella et al., 1995)
STEPS DESCRIPTION
1. Washing The fins will be washed thoroughly in running water to remove foreign materials.

2. Weighing The washed fins will be weighed.

3. Cutting The weighed fins will be cut using a knife in lengthwise form then sliced it into another
cutlet.
4. Grinding The cut fins will be ground using a silent cutter (K3) for 5-10 minutes until it becomes
comminuted.
5. Adding The ground comminuted fins will be mixed until it becomes sticky then salt was added.

6. Mixing The addition of other ingredients such as onions, garlic, flour, breadcrumbs, oil and
water will be poured then mixed thoroughly. Afterwards, shrimp powder will be
added and mixing will continue for 2-5 minutes.

7. Forming The mixed ingredients will be formed, spread evenly using fabricated nuggets moulder
and a wet spatula.
8. Freezing The formed nuggets will be frozen for 30minutes using an Industrial freezer to allow
(Partial) gel formation.
9. Dipping The frozen nuggets will be dipped in a cool batter mix and coated with breadcrumbs.

10. Frying The battered and breaded nuggets will be partially fried within
(Partial) 3-5 minutes at 80 °C
11. Freezing The partially fried nuggets will be frozen at 20°C for 2 hours.
12. Frying The frozen nuggets will be fried again for 5-8 minutes at 80-
(Final) 100°C until it becomes golden brown.
13. Storing The fried nuggets will be stored using polyethylene bag, sealed and were placed in an
industrial freezer at -18 °C

F. Product Analyses

Sensory Evaluation

Sensory Evaluation of Cuttlefish (S.officinalis) nuggets with different concentrations of Shrimp (M. ensis)
powder; T-A ( 0% Shrimp powder), T-B ( 2.5% Shrimp powder) , T-C ( 5% Shrimp powder) will be done by thirty
(30) panelist composed of BS Food Technology and BS Fisheries students, Faculty and Staff of Zamboanga
State College of Marine Sciences and Technology within 24 hours after frying. In preparation for the sensory
evaluation, both trial 1 and trial 2 samples will be placed in plastic containers consisting of three random
numbers in order to determine the acceptability of the product infused with variations in shrimp powder such as
control (0% shrimp powder), Treatment B (2.5% shrimp powder) and Treatment C (5% shrimp powder) will be
evaluated using quality scoring method specially color (cut portion), odor (shrimp), flavor (shrimp), texture (trace
of shrimp shell or mouth feel) and general acceptability. On acceptability parameter, samples will be assessed
using 5-point Hedonic scale with 1 corresponds the least (Dislike a lot) and (Like a lot) of 5 being the highest
score.
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Statistical Analyses

Results of sensory evaluation will be treated statistically using Analysis of Variance (ANOVA) and PostHoc
method (Duncan’s Multiple Range Test or DMRT) through Statistical Program for the Social Sciences (SPSS).

Proximate and Physicochemical Analyses

Samples of Treatment A (0% shrimp powder), Treatment B (2.5% shrimp powder), Treatment C (5%
shrimp powder) will be analyzed to Standard method of Evaluation for Proximate Composition (AOAC Official
Methods of Analysis) and will be submitted to Regional Standards and Testing Laboratory of the Department of
Science and Technology (RSTL) of the Department of Science and Technology (DOST), Regional Office IX.
Moisture will be determined using Vacuum Oven Drying at 95 degree Celsius (AOAC930.04,20th ed., 2016)
and Ash using Gravimetric Method (Furnace at 550 degree celsuis) (AOAC 923.03,20th ed.,2016), Crude
protein will be analyzed through Kjeldahl (Block Digestion and Steam Distillation) (AOAC 2001.11, 20th
ed.,2016), total fat (Randall/Soxtec/Petroleum Ether Extraction-Submersion method with Acid Hydrolysis,
AOAC 963.15 and AOAC 2003.05,20th ed., 2016), carbohydrates will be determined by difference (AOAC
986.25 E,20th ed.,2016) while energy will be done by Atwater factor (4-9-4) Philippine Food Composition Table
(FNRI). The physicochemical properties were also analyzed; hydrogen-ion concentration or pH by
Potentiometric Methods (AOAC 935.39 H, 20th ed., 2016) and salt (NaCl) was determined using Titrimetric
(Volhard Method, AOAC 937.09, 20th ed., 2016).

Microbiological Analysis (Yeast and Mold Count)

The yeast and mold count of Cuttlefish nuggets with different concentration of Shrimp powder: Treatment A
(0% Shrimp powder), Treatment B (2.5% Shrimp powder) and Treatment C (5% Shrimp powder) will be
determined using the standard methods of evaluation for Microbiological Quality (Spread Plate Method) (FDA-
BAM Online 20001) at three dilution and three (3) replicates for each treatments.

References Cited

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Agricultural Research, 91 (1), 259-268.

Barba, C. VC, and Cabrera, M.I.Z (2008).Recommended and nutrient intakes for Filipinos 2002. Asian Pacific
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Boye, J.I (2012). Food Allergies in developing and emerging economies; need for comprehensive data on
prevalence rates. Boye Clinical and Translational Allergy, 2(25), 1-9.

Da, O., and Nagalakshmi, K. (2014). Breaded and Battered Seafood Products: Principles and processing
methods, 41(10), 26-29.

Dabrowski,T., Kotakowski,E., Kotakowska, A. and Karnicka, B (1970).Studies on chemical composition of

Cuttlefish(Sepia spp) meat as related to its nutritional value.Acta Ichthyologica Et. Piscatoria,1,145-
157.

Doyle, M.E and Glass, K.A. (2010).Sodium reduction and its effect on food safety,food quality, and human
health.Comprehensive Reviews in Food Science and Food Safety,9,44-56.

Eguaras, L. E (2005). Study guide servsafe. Food Safety Certification, pp 3-8.

Elieh-Ali-komi,D. and Hamblin,M.R (2016).Chitin and chitosan:Production and Application of Versatile

Biomedical Nanomaterials.International Journal of Advanced Research,4(3),411-427.

Espejo-Hermes, J. (2004). Fish processing technology in the tropics. Quezon City Phil: Tawid Publication. 115-
117.

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Food and Nutrition Research Institute (2015) .Department of Sciences and Technology.

Garbutt, J. (1997). Essentials of Food microbiology. Great Britain, Arnold.

Guzman, M.,Claudio, V.S. and De leon, S.Y.(1986).Basic Foods For Filipinos,p.199.

Haghshenas, M., Hasseini, H., Nayebzadeh, K, Khanghan, A.M. and Kakesh, B.S. (2014). Production of
Prebiotic Functional shrimp Nuggets using B-Glucan and Reduction of Oil Absorption by
Carboxymethyl Cellulose: Impacts on sensory and Physical properties. Journal of Aquaculture
Research and Development, 5:245. DOI:10.417212155-9546.1000245.

Imai,E., Hatae, K., and Shimada, A (1995).Degree of grittiness perceived as mouth feeling: Effects of particle
size, concentration of dispersed particles and dispersion medium. Journal of Home Economics
Japan,46 (12),1151-1158.

Imtiaz, A. and Zubair, A, S. (2017).Study on the seasonal variation in the chemical composition, hermatological
profile, gonado-somatic index and hepatosomatic index of sneco trout, schizothorax niger from the
fresh water dal lake, Kas hmir. American Journal of Food Technology, 12,1-13.

Islam, S.Z., Khan, M., and Nowsad, A.K.N (2016). Production of Chitin and Chitosan from shrimp shell wastes.
Journal of Bangladesh Agricultural University, 14 (2), 253-259.

Israel, D.C., Trabajo, F.M.C and Nayve, C.M. (1995).Production, Utilization and Trade of Environmentally
preferable products in the Philippines. Final Report, 66-67.

Jay,J.M.(2000).Modern food microbiology, Las Vegas,Nevada:International Thompson Publishing,p.285.

Kabrah, A.M., Faidah, H.S., Ashshi, A.M. and Turkistani, S.A. (2016).Anribacterial effect of onion. Scholars
Journal of Applied Medical Science,(SJAMS),4 (11D),4128-4133.

Khan, M. and Nowsad, A.K.M.A (2012).Development of protein-enriched Shrimp Crackers from Shrimp Shell
wastes.Journal of Bangladesh Agricultural University,10(2),374-376.

Khan, M., Rahman, M.L., and Nowsad Alam, A.K.M. (2013). Development of protein enriched shrimp croquette
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Lawal-are, A. O, Moruf, O.R., Junaid, D.A and Oke, M.O (2018). Chemical bio-compounds and functional
properties of raw and processed cuttlefish (Sepia officinalis) (Mollusca: Cephalopods). Journal of
Faculty of Food Engineering, 17(3), 332-340.

Lukman I., Huda, N., and Ismail, N. (2009). Physicochemical and sensory properties of Commercial chicken
nuggets. Asian Journal of Food and Agro-Industry, 2(2), 171-180.

Lyver, A. (1997). Formulation, shelf-life and safety studies on value added seafood products (master’s thesis).
Mc Gill University, Montreal, Quebec.

Majumder, R. C. (2002). Development of Value added Fish Nuggets (master’s thesis). West Bengal University
of Animal and Fishery Sciences, Mohanpur Campus Nadia (W.B).

Martyn,L.K., Aruppala, A.L.Y.H., and Abeyrathne, E.D.N.S.(2017).Development of low cost prawn waste and
drumstick (Moringa oleifera)leaves.International Journal of Reseach in Agricultural Sciences,4(2),102-
105.

Maruf, W., Djalalrosyidi, Lilikekaradiati, and Purwadi (20018).Chemical and Physical Evaluation of Native
Chicken Nuggets that using several types and the proportion of corn flour. International Journal of
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 Philippines, Diliman, QC, Philippines.

Nasiri, F.D, Mohebbi, M., Tabatabaee Yazdi, F. and Haddad khodaparast, M.H. (2012). Effects of corn flour
addition on batter rheology and quality of deep fat-fried shrimp nuggets. Food bioprocess technology,5,
1238-1245.

Norhana, M.N.W., Poole, S.E.,Deeth, H,C. and Dykes, G.A. (2010).Prevalence of ,persistence and control of
Salmonella and Listeria in shrimp and shrimp products:A review.Journal of Food Control,21,343-361.

Nurjanah, Agoes, M.J, Nugrraha, R, Sulastri, S., and Nurzakiah, Karnila, S. (2012). Proximate Nutrient and
Mineral Composition of Cuttlefish (Sepia recurvirostra). Advance Journal of Food Science and
Technology, 4(4), 220-224.

Praneetha, S. S., Dhanapal, K., Reddy, G.V.S., and Balasubramanian, A. (2005). Development of Fish finger
from rohu (Labeorohita) and its quality evaluation during refrigerated storage condition, 4(6), 1457-
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http://www.medicalnewstoday.com/articles/276714.php

http://www.msdmanuals.com/home/disorders-of-nutrition/overview-of-nutrition/carbohydrates,-proteins,-fats,-
and -fats

Activity/assignment: Choose your research topic and make a research proposal. Consult your professor
along the way of doing or drafting your proposal. Be re ready to present it in the class.

Note: Each of you must have your role in doing the proposal and during your proposal presentation.

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 Self-Test: Answer the following questions
1. What is the purpose of doing a proposal before the conduct of a research?

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2. What are the important chapters in drafting/preparing a research proposal?

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3. How can you make a very good proposal? Give instances.

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4. Can you do a research without a proposal? Why?

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Summary:

A research proposal is considered a detailed summary of your research topic. It can be a very good
proposal if proper consultations to colleagues, classmates and your professor is maintained; investigating and
readings of related studies and literature; and gathering of proper methods are done” before writing.

The proposal is usually divided into four parts/chapters – Introduction, Review of Related Literature,
Materials and Methods and Reference Cited. It is very important to have a research proposal so that you will be
guided on the conduct of your research project.

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