SCHOOLS DIVISION OF BULACAN

PARADA NATIONAL HIGH SCHOOL

PARADA, SANTA MARIA, BULACAN

THE ACCEPTABILITY OF SQUASH CREPE WITH WINTER MELON CREAM

___________________

A Thesis Presented to the Faculty of

the Senior High School Department
Parada National High School
Parada, Santa Maria,
Bulacan

___________________

In Partial Fulfillment of the Subject Requirement

Inquiries, Investigations and Immersion
Technical Vocational Livelihood
Track – Home Economics
Strand

___________________

By:

Ilenne DP. Concepcion

Alfred Jhon C. Conde
Rose Ann N. Sarsale
Dianne Auza

___________________

March 2020
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

APPROVAL SHEET

This thesis titled: “THE ACCEPTABILITY OF SQUASH CREPE WITH

WINTER MELON CREAM” prepared and submitted by DIANNE AUZA, ILENNE
DP. CONCEPCION, ALFRED JHON C. CONDE, and ROSE ANN N. SARSALE
in partial fulfillment of the requirements for the Technical-Vocational-Livelihood Track –
Home Economics Strand, is hereby recommended for approval and acceptance.

IAN L. BUSTAMANTE
Adviser

Approved in partial fulfillment of the requirements for the Technical-Vocational-

Livelihood Track – Home Economics Strand by the Oral Examination Committee.

ELOISA L. PILAPIL
Chairperson

ISIDRO C. NOVILLA JR.

Member

SYRA M. MAGTIBAY MARILYN T. DELA CRUZ

Member Member

Accepted in partial fulfillment of the requirements for Technical-Vocational-

Livelihood Track – Home Economics Strand

MARCH 16, 2020 MARISSA O. RAMOS

Date School Principal IV

ACKNOWLEDGEMENT
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

First and foremost, the researchers want to express their gratitude to ALMIGHTY

GOD for giving them the wisdom to come up with this study. Glory to God!

To Ms. Marissa O. Ramos (School Principal IV) for giving us her permission to

conduct this study here in Parada National High School for the Academic Year 2019-

2020.

To Mr. Ian L. Bustamante (Research Adviser) for his words of encouragement and

effort of guiding us on the process of doing this study.

To Ms. Cristina F. Gumasing (Senior High School Focal Person) for the prior

knowledge in research we acquired from her.

We also extend our thanks to the Grade 11 students of Parada National High School

S.Y. 2019-2020 who actively participated and spent minutes answering the survey

questionnaires.

And finally to our family, parents, guardians and relatives, for their unconditional love

and support we got from you from the very beginning of our journey for being the

provider for our expenses in doing this study. Lastly, for reminding us that we can turn

the impossible into possible for there is God who gave us the strength to do so and that no

matter what may happen, you all are always on our back and will accept us with open

arms.

THE RESEARCHERS
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

DEDICATION

With so much sincerity, we, the researchers, offer this humble work of ours to Him,

the creator, the savior, the great provider of all and our Lord Without Your presence we

are nothing, and there will be no word like “existence”, there will only be the term

“absence”.

We also dedicated this study to the people who never leave us through our ups and

downs.

To our friends, this is all for you who chose to stay and appreciate all of our efforts.

And to our beloved family, this work is a gift we want to share with you. This is for all

of the sacrifices you have done and still doing for us.

All the effort and hard works we exerted are not just for the sake of compliance but

also this is our way of showing our special thanks to all of you.

The Researchers
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

ABSTRACT

The study aims to determine the level of acceptability of squash crepe with winter

melon cream. The researchers focus only on the benefits of squash and winter melon and

the study is delimited only to Grade 11 students of Parada National High School S.Y

2019-2020. Qualitative research is implied in the study. The researchers used Descriptive

and Developmetal Research Design. The researchers used stratified random sampling.

The 98 respondents undergone the data gathering procedure using a survey questionnaire

with Likert scale. The researchers found out that the product based on the data gathered

from the respondents is highly acceptable.

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

TABLE OF CONTENTS

TITLE PAGE

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

ACKNOWLEDGEMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iii

DEDICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv

ABSTRACT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .v

TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi

LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii

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

LIST OF APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix

CHAPTER I THE PROBLEM AND ITS BACKGROUND

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

Statement of the Problem . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Significance of the study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Scope and delimitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

CHAPTER II THEORETICAL FRAMEWORK

Review of Related Literature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Review of Related Studies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Conceptual Framework . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Definition Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

CHAPTER III RESEARCH METHODOLOGY

Research Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Population and Sampling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Research Instrument and Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Data Gathering Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Statistical Treatment of Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

CHAPTER IV PRESENTATION, ANALYSIS AND INTERPRETATION

OF DATA

Part I: Demographic Profile of the Respondents

Strand Frequency of the Respondents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Age Frequency of the Respondents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Gender Frequency of the Respondents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Taste Frequency of the Respondents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Color Frequency of the Respondents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Texture Frequency of the Respondents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Appearance Frequency of the Respondents . . . . . . . . . . . . . . . . . . . . . . . . . . 18

CHAPTER V: SUMMARY OF FINDINGS, CONCLUSIONS AND

RECOMMENDATIONS

Summary of Findings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

Appendices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Curriculum vitae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

List of Tables

Table No.

1.

2.

3.

4.

5.

6.

7.

8.

List of Figures

Figure

1. The Conceptual Paradigm of the Study

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

List of Appendices

A. Letter of Consent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

B. Sample survey questionnaire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

C. Statistical Package for Social Sociences (SPSS) . . . . . . . . . . . . . . . . . . . . . . . . .

D. Narrative Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

E. Financial Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F. Curriculum Vitae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Most of the schools in the Philippines follows an order regarding the proper foods to

be sold in school canteens.

The three categories are explained in the recent “Policy and Guidelines on Healthy

Food and Beverage Choices in Schools and in DepEd Offices” issued by the Department

of Education (DepEd).

According to DepEd (2017), the policy and guidelines aim to make available healthier

food and beverage choices among the learners and DepEd and their stakeholders. The

policy also aims to introduce a system of categorizing locally available foods and drinks

in accordance with geographical, cultural, and religious orientation. It also provide

guidance in evaluating and categorizing foods and drinks.

According to the DepEd order No. 13 series of 2017 no junk food, juices, soft drinks,

bubble gums and other unhealthy food are not allowed to sell in the school canteen.

The researchers follow this policy that’s why they created a product that is nutritious

and it has low sugar content. The researchers created a crepe made with squash and the

filling was cream made from winter melon. the researchers doing this to assess the
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

nutritional and to analyze the level of the acceptability of the product. This study need to

pursue to prove something and to expand a body of knowledge in a field or study.

Researchers would like to study on how to make a crepe with winter melon filling

because researchers would like to develop a new product that will satisfy both children

and adult in having a food that is healthier and highly nutritious. Also those crepes in the

internet are too common so researchers doing this because squash readily available and

winter melon are not really noticeable.

The researchers also doing this to acknowledge the importance of squash and winter

melon. they decided to combine the squash and winter melon to have a new recipe and

product but this time it is healthy and nutritious for all of us.

Statement of the Problem

The general problem of this study is “how acceptable squash crepe with winter melon

cream?” Specifically it sought an answer to the following:

1. What is the demographic profile of the respondents?

2. How may the squash crepe with winter melon cream be describe in terms of:

2.1 Taste

2.2 Color

2.3 Texture

2.4 Appearance
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

3. What techniques or method used in making squash crepe with winter melon

cream?

4. What is the level of acceptability of squash and winter melon?

Significance of the study

The result of this research are deemed to have tremendous implications to the

following stakeholders:

To the Students, it will help them to have an idea on how to make this product and

how does this work also to help them to innovate new recipe of crepe.

To the Future Researchers, it will help them to develop a new product and they can

use this study as one of their basis for their research paper. Also, as their guide in

conducting a research study on product development.

To the Community, it will help the community to learn how to find a new recipe for

the crepes and this study may help to the community to know the importance of squash

and winter melon because this vegetable and fruit are not really noticeable.

Scope and Delimitation

The scope of this study is only the production of making a crepe with cream made

from squash and winter melon. The researchers wants to determine the acceptability of

squash crepe with winter melon cream in terms of taste, color, texture and appearance. It

is delimited to the squash and winter melon and to the grade 11 students of the Parada
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

National High School Senior high. Descriptive research design and Developmental

research design are used in creating this study.

CHAPTER II

THEORETICAL FRAMEWORK

This chapter presents the review of related literature and studies, conceptual

framework and definition of terms of the study.

Review of Related Literature

According to Staughton (2019) squash have different benefits like the ability to

improve vision, aid on skin care, strengthen the immune system, and protect heart health.

It also helps to prevent inflammatory conditions, eliminates parasites and infections,

improve prostate health, protects against birth defects, and reduces blood pressure

(para.1)

According to Vicky Chan (2013) winter melon is one of the most easy and fast

growing fruit vegetable in summer.

According to Pranjul Arora and Dhirender Kaushik (2016) In Indian system of

medicine, it’s fruit is use as nutritive , tonic, diuretic, aphrodisiac, styptic, vermifuge and

in various diseases and disorders like asthma, bronchitis, insanity, epilepsy, dry cough,

fever, urethrorrhea, syphilis, hyperdipsia, and viatiated conditions of pitta, etc (para.1).
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

According to Borro, R., Gemora, R. (2016) Sensory acceptability of squash (cucurbita

maxima) in baking cake. Frontiers in Food & Nutrition Research, 1-13 Squash is readily

available in the backyard to most Filipino family homes, it could enhance the given

variables of a cake like the attempt on this study as well as a good source of nourishing

substances. To use easily available and nutritive means to develop and enrich a product

that is Highly due to the nutritional value, affordability, availability and benefit of squash

According to Elvi C. Escarez, Ronie F. Magsino, Mario A. De Castro Jr. (2018)

Cucurbita maxima or squash is a chief source of vitamin A. It contains nutritional

compounds for human feeding such as Potassium (K), Phosphorus (P), Magnesium (Mg),

Iron (Fe) and Selenium (Se), while the seeds contain unsaturated fatty acids and some

minerals. (para.3)

According to XiuXiu Sun, Elizabeth A Bandwin, Anne Plotton, John A Mathev,

Yougoing Duan, Jinhe Bai (2016) Winter Melon is a widely consumed crop in asia and

believed to impart special benefits to human health. (para.1)

Review of Related Studies

According to World Cancer Research Fund / American Institute for Cancer Research,

Food Nutrition, Physical Activity and the Prevention of Cancer (2007), Murray M.N.,

(2005), Musa-Veloso, et al., (2009), this tender tendril-bearing and vine-like plant
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

producing fruits is considered to be one of the most delicious vegetables. It is a kind of

vegetable that is commonly raised throughout the year in abundance. It is also an

excellent source of alpha carotene, beta carotene and other beneficial nutrients which

may have benefits of cancer prevention.

Conceptual Framework

To undertake the objective of this study, the researchers follow a research paradigm

which includes the inputs, the process and the expected output.
Input Process Output

(1)Prepare materials.(2)Peeling of the

1. The demographic Product
main ingredients.(3)Mash the squash.
profile of the
(4)Mix egg, milk and butter.(5) Prepare (Squash
respondents?
the ingredients (wintermelon cream). Crepe with

1.1 Name Winter

(6)Whip the heavy cream. (7)Grate the
1.2 Section Melon
winter melon then mix with heavy cream.
1.3 Gender Cream)
Survey
1.4 Age
The researchers will use survey
2. Description of
questionnaire in gathering the data and
the squash crepe
they will conduct their survey to grade 11
with winter
students of the Parada National High
melon cream in
School.
terms of taste,

color, texture, 2.1 The researchers will provide sample The

and appearance: product for the survey. Acceptability

2.1 Taste of squash

2.2 One researcher will explain the
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

CHAPTER III

Definition of Terms

Benincasa hispida – a fleshy vine of the gourd family. It is also known as winter melon or

ash gourd.

Crepe – a thin, French type of pancake. It is filled with many types of food including

meat, fruit or cream.

Cucurbita maxima – a plant bearing buff- colored squash having somewhat bottle-shaped

fruit with fine-textured edible flesh and a smooth thin rind. It is commonly known as

Squash.
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

CHAPTER III

RESEARCH METHODOLOGY

This chapter presents the methods and techniques of the study, population and sample

of the study, methods and procedure of the product, research instrument and validation,

data gathering techniques and statistical treatment.

Methods and Techniques of the Study

The researchers will utilize Developmental Research Design. According to klaassen

k.,Kortland K. (2015) developmental research design is a particular way of addressing the

basic questions of why and how to teach what to whom. It involves a cyclical process of

small scale in-depth development and evaluation, at a content specific level, exemplary

teaching learning sequences.it aims to produce an empirically supported justification of

the inner workings of such as sequences, which is claimed to be an important

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

contribution to the expertise of teachers, curriculum developers, and educational

researchers.

Developmental research design as defined by Richey is a systematic study of

designing, developing, and evaluating instructional programs that must meet criteria of

internal consistency and effectiveness. Developmental research design is particularly

important in the field of instructional technology. Descriptive research design as defined

by McCombes (2019) it aims to accurately and systematically describe a population,

situation or phenomenon. It can answer what, when, where, and how questions. A

descriptive research

design can use a wide variety of quantitative and qualitative methods to investigate one or

more variables.

In this study the researchers develop a product that help the students with nutritional

needs. The researchers will use descriptive developmental research design because this

kind of research focuses on describing the nature of a demographic segment, without

focusing “why” a certain phenomenon occurs.

Population and Sample of the Study

In this study, the researchers employed stratified random sampling in the grade 11

level of Parada National High School the researchers used Slovin’s formula in order to

determine the sample size of each section of the grade 11.

Section Population Sample size

Parsley 36 33
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

Venus 30 27
Ledger 17 15
Dewey 25 23
Total 108 98

Research Instrument and Validation

This research study uses a survey questionnaire to gather data. Survey questionnaire is

a set of questions used in a survey. The researchers used survey questionnaire to gather

information that is beneficial to a group of individuals. The survey questionnaire uses a

statistical analysis to collect data, and the result of it will be used in the development of

an individual or to a community. The questions are administered through questionnaire.

10

For its validation, the question that will be asked was submitted to the research adviser

for criticism and evaluation. Suggestions and revisions were made and submitted again

for

validation. The improved questionnaire was validated by Mr. Ian L. Bustamante the

research adviser of III.

Data Gathering Techniques

In data gathering techniques, the researchers asked a permission to the Principal Mrs.

Marissa O. Ramos and to the focal Person of Senior High School Department Mrs.

Cristina F. Gumasing to conduct a survey. The questionnaire submitted to Mr. Ian L.

Bustamante to check it. They will communicate with the grade 11 advisers about when

they will start their survey. After the survey, the gathered data will be interpret and

analyze.
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

Statistical Treatment of Data

The following are the statistical treatment to be used in order to solve and interpret the

gathered data.

T-test A type of inferential statistic used to determine if there is a significant difference

between the means of two groups which may be related in certain features.

Mean It is a simple or arithmetic average of a range of values or quantities, computed by

dividing the total of all values by the number of values.

Standard Deviation It is a static that measure the dispersion of a data set relative to its

mean and is calculated as the square root of the variance.

11

Arithmetic Mean It is the average of a set of numerical values, calculated by adding

them together and dividing by the number of terms in the set.

Range The area of variation between upper and lower limits on a particular scale.

Frequency It is the rate of which something occurs or is repeated over a particular period

of time in a given sample.

Percentage It is an amount of something often expressed as a number out of 100.

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

12
CHAPTER IV

PRESENTATION, ANALYSIS AND PRESENTATION OF DATA

In this chapter, the researchers present and interpret all the data gathered from the

respondents of the study. The researchers will use tables to easily present the data and

interpret those afterwards to answer the problem of the study which is “How acceptable

squash crepe with winter melon cream?”

Table 1.1

The Strand Frequency of the Respondents

Frequency Percentage
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

Ledger 15 15.3%
Venus 27 27.6%
Dewey 23 23.5%
Parsley 33 33.7%
Total 98 100%
Mean: 2.75 SD: 1.08

Strand is a term used to indicate the disciplines within a learning area, each with its

own associated goals for learning.

13

The Table 1.1 shows the following information: fifteen (15) out of ninety-eight (98)

respondents or 15.3% percent of the total group belongs to the ABM strand. Twenty-

seven (27) out of ninety-eight (98) respondents or 27.6 percent belongs to HUMSS

strand. Twenty-three (23) out of ninety-eight (98) respondents or 23.3 percent belongs to

GAS strand. Thirty-three (33) out of ninety-eight (98) respondents or 33.7 percent

of the respondents belongs to Home Economics strand. Prior to the computed mean of

2.75, it indicates that

Table 2.1

The Age Frequency of the Respondents

Age Frequency Percentage

15 – 16 26 26.5%
17 – 18 65 66.3%
19 – 20 6 6.1%
21- 22 0 0%
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

23 1 1.0%
Total: 98 99.9%
Mean: 17.09 SD: 1.07

Age is defined in this study as the number of years something has been alive or in

existence.

14

The Table 2.1 shows the following information: twenty six (26) out of ninety-eight

(98) respondents or 26.5% percent of the total group belongs to the 15-16 age group.

Sixty five (65) out of ninety-eight (98) respondents or 66.3% percent belongs to 17-18

Age Group. Six (6) out of ninety-eight (98) respondents or 6.1% percent belongs to 19-

20 Age group Zero (0) out of ninety-eight (98) respondents or 0% percent of the

respondents belongs to Age group. One (1) out of ninety-eight (98) respondents or 1.0%

percent belongs to age group. Prior to the computed mean age of 17.09, it indicates that

the respondents are a bit younger and a bit older than 18 years old. A standard deviation

of 1.07 indicates that the respondents are homogenous by its nature.

3.1

The Gender Frequency of the Respondents

Gender Frequency Percentage

Male 47 48%
Female 51 52%
Total: 98 100%
Mean: 1.52 SD: .50
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

Gender is the range of characteristics pertaining to, and differentiating between

masculinity and femininity.

15

The Table 3.1 shows the gender frequency of the respondents: forty seven (47) out of

ninety eight respondents or 48% percent of the total respondents are male. Fifty one (51)

out of ninety eight respondents or 52 % percent are female.

4.1

The Taste Frequency of the Respondents

Frequency Percentage
Not Acceptable 0 0%
Slightly Acceptable 1 1%
Moderately Acceptable 1 1%
Acceptable 41 41.8%
Highly Acceptable 55 56.1%
Total: 98 99.9%
Mean: 4.53 SD: .58

Taste is defined as a person’s liking for a particular flavors and it is the sensation of

flavor perceived in the mouth and throat on contact with a substance.

The Table 4.1 shows the taste frequency of the respondents. Zero (0) out of Ninety-

eight (98) or Zero percent of the respondents answered not acceptable in terms of taste.

One (1) out of Ninety-eight respondents or one percent of the respondents answered
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

16

slightly acceptable. One (1) out of Ninety-eight respondents or one percent answered

moderately acceptable. Forty-one out of Ninety-eight respondents or 41.8% answered

acceptable. Fifty-five out of Ninety-eight respondents or 56.1% answered the taste of the

product was highly acceptable.

Table 5.1

The Color Frequency of the Respondents

Frequency Percentage
Not Acceptable 0 0%
Slightly Acceptable 3 3.1%
Moderately Acceptable 4 4.1%
Acceptable 54 55.1%
Highly Acceptable 37 37.8%
Total: 98 100%
Mean: 4.27 SD: .68

Color is defined as the sensation resulting from stimulation of the retina of the eye by

light waves.

The Table 5.1 shows the color frequency of the respondents. Zero (0) out of Ninety-

eight (98) or Zero percent of the respondents answered not acceptable in terms of color.

Three (3) out of Ninety-eight respondents or one 3.1% of the respondents answered

slightly acceptable. Four (4) out of Ninety-eight respondents or 4.1% answered

moderately

17
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

acceptable. Fifty-four out of Ninety-eight respondents or 55.1% answered acceptable.

Thirty-seven (37) out of Ninety-eight respondents or 37.8% answered the color of the

product was highly acceptab

Table 6.1

The Texture Frequency of the Respondents

Frequency Percentage
Not Acceptable 0 0%
Slightly Acceptable 2 2%
Moderately Acceptable 13 13.3%
Acceptable 41 41.8%
Highly Acceptable 42 42.9%
Total: 98 100%
Mean: 4.25 SD: .76

Texture is defined as the feel or consistency of a surface of the product. It is the

physical feel of the product.

The Table 6.1 shows the texture frequency of the respondents. Zero (0) out of Ninety-

eight (98) or Zero percent of the respondents answered not acceptable in terms of texture.

18

Two (2) out of Ninety-eight respondents (98) or one 2% of the respondents answered

slightly acceptable. Thirteen (13) out of Ninety-eight (98) respondents or 13.3%

answered moderately acceptable. Forty-one (41) out of Ninety-eight (98) respondents or

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

41.8% answered acceptable. Forty-two (42) out of Ninety-eight (98) respondents or

42.9% answered the texture of the product was highly acceptable.

Table 7.1

The Appearance Frequency of the Respondents

Frequency Percentage
Not Acceptable 1 1%
Slightly Acceptable 2 2%
Moderately Acceptable 5 5.1%
Acceptable 34 34.7%
Highly Acceptable 56 57.1%
Total: 98 99.9%
Mean: 4.44 SD: .77

Appearance is defined in this study as the way the product looks and presented.

19

The Table 7.1 shows the appearance frequency of the respondents. One (1) out of

Ninety-eight (98) or 1% of the respondents answered not acceptable in terms of

appearance. Two (2) out of Ninety-eight respondents (98) or one 2% of the respondents

answered slightly acceptable. Five (5) out of Ninety-eight (98) respondents or 5.1%%

answered moderately acceptable. Thirty-four (34) out of Ninety-eight (98) respondents or

34.7% answered acceptable. Fifty-six (56) out of Ninety-eight (98) respondents or 57.1%

answered the appearance of the product was highly acceptable.

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

20

CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

The researchers aimed to determine the acceptability of squash crepe with winter

melon cream. In this section of the study, the researchers will discuss the summary of

findings from the data gathered from the respondents of the study and will formulate
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

conclusions regarding on what the researchers have found out and from the conclusion,

the researchers will able to propose recommendations for the beneficiary of the study.

Summary of Findings

The purpose of the study is to solve and answer the problem of the study which is

“How acceptable squash crepe with winter melon?” To meet the primary concern of the

study, the researchers conducted survey and interview to the respondents of the study.

The researchers used the data gathered from the grade 11 students of Parada National

High School to answer the questions. The researchers got a mean of 5.55 which means

the product is highly acceptable.

1. How may the product be described in terms of: Taste, Color, Texture, and

Appearance?

1.1 Taste

The overall mean of taste is 4.53 and verbally interpreted as highly acceptable. Meaning

the taste of the product was delicious.

21

1.2 Color

The overall mean of color is 4.27 and verbally interpreted as highly acceptable. Meaning

the color of product was good and acceptable for crepes.

1.3 Texture

The overall mean of texture is 4.25 and verbally interpreted as highly acceptable. These

results indicate that the respondents answered highly acceptable because it was good and

smooth.
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

1.4 Appearance

The overall mean of appearance is 4.44 it could be interpreted as Highly acceptable. This

also means that the appearance was good and acceptable.

Conclusions

In this section of the study, the researchers will discuss their conclusions based on the

data analyzed and interpreted from the findings of the study.

1. Most of the respondents answered Highly acceptable in terms of taste because of

its completeness of ingredients

2. The squash and winter melon really a perfect combination.

3. The ingredients really affordable and readily available.

Recommendations

The researchers conducted this study not only to determine the problems but to find

solutions to solve the problem. The essence of study is to come up with the best solution

22

to problem and to contribute not only to the field of knowledge but also to the

community. Here are the recommendations of the researchers.

1. The students may use this research as the basis for their research in creating a

product that will satisfy both adults and children.

2. Small business must start using crepes with winter melon cream.

3. The schools must conduct a seminars for the students that will educate them in

innovating new products made from uncommon fruits and vegetables.

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

References

Staughton (2020) 7 Amazing Benefits of Squash from https://www.organifacts.net

Vicky Chan, (2013) Winter melon/wax Gourd/Tong Owa from www.nourishu.com

Borro, R., Gemora, R.(2016). Sensory acceptability of squash (cucurbita maxima) in

baking cake. Frontiers in Food & Nutrition Research, 1-13 from pdfs.semanticscholar.org

23
Republic of the Philippines
Department of Education
Region III
School Division of Bulacan
PARADA NATIONAL HIGH SCHOOL
Parada, Santa Maria, Bulacan

January 22, 2020

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

Dear Madam:
We the Grade 12 Rolls under TVL-HE would like to ask permission to conduct a survey
for our research entitled “THE ACCEPTABILITY OF SQUASH CREPE WITH
WINTER MELON CREAM”
The purpose of this study is to determine the acceptability of our product and to promote
eating vegetable and fruit. We would like to conduct the survey on Wednesday at 1:00
pm.
We hope that this letter merits your favorable response.

Sincerely yours,
The Researchers:
Conde, Alfred Jhon C.
Auza, Dianne
Concepcion, Ilenne DP.

Sarsale, Rose Ann N

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

24
Republic of the Philippines
Department of Education
Region III
School Division of Bulacan
PARADA NATIONAL HIGH SCHOOL
Parada, Santa Maria, Bulacan

Statement of the Problem

The general problem of the study is “How Acceptable Squash Crepe with Winter
Melon Cream?”
Name: Age:
Gender: Strand:
Dear Respondents,
Good Day!
The Group 1 researchers from Grade 12-Rolls conducted this survey questionnaire to get
data from the respondents and to know how acceptable squash crepe with winter melon
cream.
Direction: Check the box that corresponds to the product.
Highly Acceptable Moderately Slightly Not
Acceptable Acceptable Acceptable Acceptable
Taste ✓

Color ✓

Texture ✓

Appearance ✓

How will you describe the product? The product is very delicious.
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN
25

FREQUENCIES VARIABLES=Strand Age Gender Taste Color Texture Appearance

/STATISTICS=STDDEV MEAN MODE
/ORDER=ANALYSIS.

Frequencies

[DataSet0]

Statistics

Strand Age Gender Taste Color Texture Appearance

Valid 98 98 98 98 98 98 98
N
Missing 0 0 0 0 0 0 0
Mean 2.7551 17.0918 1.5204 4.5306 4.2755 4.2551 4.4490
Mode 4.00 17.00 2.00 5.00 4.00 5.00 5.00
Std. Deviation 1.08468 1.06574 .50215 .57802 .68535 .76403 .77490

Frequency Table

Strand

Frequency Percent Valid Percent Cumulative

Percent
1.00 15 15.3 15.3 15.3

2.00 27 27.6 27.6 42.9

Valid 3.00 23 23.5 23.5 66.3

4.00 33 33.7 33.7 100.0

Total 98 100.0 100.0

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

26
Age

Frequency Percent Valid Percent Cumulative

Percent

15.00 1 1.0 1.0 1.0

16.00 25 25.5 25.5 26.5

17.00 48 49.0 49.0 75.5

18.00 17 17.3 17.3 92.9

Valid
19.00 5 5.1 5.1 98.0

20.00 1 1.0 1.0 99.0

23.00 1 1.0 1.0 100.0

Total 98 100.0 100.0

Gender

Frequency Percent Valid Percent Cumulative

Percent

1.00 47 48.0 48.0 48.0

Valid 2.00 51 52.0 52.0 100.0

Total 98 100.0 100.0

Taste

Frequency Percent Valid Percent Cumulative

Percent

2.00 1 1.0 1.0 1.0

3.00 1 1.0 1.0 2.0

Valid 4.00 41 41.8 41.8 43.9

5.00 55 56.1 56.1 100.0

Total 98 100.0 100.0

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

27
Color

Frequency Percent Valid Percent Cumulative

Percent

2.00 3 3.1 3.1 3.1

3.00 4 4.1 4.1 7.1

Valid 4.00 54 55.1 55.1 62.2

5.00 37 37.8 37.8 100.0

Total 98 100.0 100.0

Texture

Frequency Percent Valid Percent Cumulative

Percent

2.00 2 2.0 2.0 2.0

3.00 13 13.3 13.3 15.3

Valid 4.00 41 41.8 41.8 57.1

5.00 42 42.9 42.9 100.0

Total 98 100.0 100.0

Appearance

Frequency Percent Valid Percent Cumulative

Percent

1.00 1 1.0 1.0 1.0

2.00 2 2.0 2.0 3.1

3.00 5 5.1 5.1 8.2

Valid
4.00 34 34.7 34.7 42.9

5.00 56 57.1 57.1 100.0

Total 98 100.0 100.0

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

28
NARRATIVE REPORT
Before this study was made to reality, the following areas of research were done by

particular members of the group. In Chapter I, the introduction was made by Ilenne

Concepcion while the rest of the chapter I was created by the other members. All the data

were encoded by Ilenne Concepcion.

In the next chapter, everyone contributed in giving reviews of related literature and

studies. After making the RRL and RRS, Ilenne Concepcion and Rose Ann Sarsale

cooperated in making the conceptual framework. The definition of terms were done and

completed by Ilenne and Rose Ann Sarsale since they are the one who mostly contributed

to the research paper.

Chapter III were created as everyone of the group collaborated in making the research

design while Alfred Conde asked the presidents about their population. Instrument of the

study were done through group collaboration. Statistical treatment of the study was also

done through group collaboration. Last part is the data gathering procedure that was made

by everyone.

Before the survey, Ilenne Concepcion made all the letter of consents needed in the

data gathering. After getting all the gathered, Chapter IV was made by Rose Ann Sarsale.

The tally sheet were made by all of the group member. The day ends that we have tallied

and encoded all the gathered data and Interpreted and encoded it for several nights.
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

29

Chapter V was completed as Ilenne Concepcion created the summary of the findings

and also the conclusions and recommendation.

APPENDIX E

FINANCIAL REPORT

QUALITY QUANTITY AMOUNT

Squash 4 pcs. 49

Winter Melon 2 pcs. SPONSORED

Powdered Sugar 1 pc. 50

Vanilla 1 pc. SPONSORED

Butter 2 pcs. SPONSORED

Egg 5 pcs. SPONSORED

All Purpose Cream 3 pcs. 144

Fresh Milk 2 pcs. 87

Flour 20

Packaging 5 pcs. 25

Print & Photocopy 60

Total Php. 435.00

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

30
DIANNE AUZA
0917 Paso, Bagbaguin, Santa Maria Blulacan
09236603957
[email protected]
OBJECTIVES
To apply my knowledge and skills to the best of my ability. I offer my service and
determination to be an asset to your company throughout the duration of my training
period.

EDUCATION BACKGROUND
Senior High School Parada National High School 2018-Present
Parada, Santa Maria Bulacan
Junior High School Parada National High School 2014-2018
Paraada, Santa Maria Bulacan
Elementary Bagbaguin Elementary School 2006-2014
Bagbaguin, Santa Maria Bulacan
PROFESSIONAL QUALIFICATION
NATIONAL CERTIFICATE IN BREAD AND PASTRY PRODUCTION NC II
SPECIAL SKILLS

Baking
Cooking

TRAININGS AND SEMINARS

Mental Health Awareness
Violence against women and their children
Don't drug yourself down; A drug education awareness campaign
AWARDS AND RECOGNITION
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

31
With Honors
WORKING EXPERIENCE
7/11 Clerk 2019
RJ printing Helper 2018-2019
Ivan's Store Helper 2014-2017
CHARACTER REFERENCES
Queennie Del Rosario
Parada National High School
Senior High Department
09223122760
Roy Dela Cruz
Parada National High School
Senior High Department
09420331779
Edith Alejandro
Parada National High School
Junior High Department
09339199273

I hereby certify that above information is true and correct according to the best of my
knowledge and beliefs.
DIANNE AUZA
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

32

ILENNE DP. CONCEPCION

Address: 781, Central, San Vicente , Sta.Maria, Bulacan
Contact #: 09264721479
Email: [email protected]
Objectives:
 To be able to enhance my special capability and knowledge.
________________________________________________________________________
________________________EDUCATIONALBACKGROUND__________________
Secondary Level:
Senior High School Parada National High School 2018 Present
Parada, Santa Maria, Bulacan
Junior High School Muzon National High School 2014-2016
San Jose Del Monte , Bulacan
Parada National High School 2016-2018
Parada, Santa Maria, Bulacan
Primary Level:
Graceville Elementary School 2007-2014
Purok4, Graceville, San Jose Del Monte Bulacan
Professional Qualification
 Bread & Pastry Production NCII Passer
Special Skills
 Cooking

______________ _ TRAININGS AND SEMINARS _______

 Don’t Drug yourself Down
 Mental Health Awareness
 Violence Against Women and their Children
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

Awards
2nd place at the Science Quiz Bee (grade 12)
33
With Honors (grade11)
Food & Beverage Champion (grade 11)
School Activity Competitive (grade11)
Rising Star In the field of Entrepreneurship (grade11)
Best in Komunikasyon at Pananaliksik sa Wika at Kulturang Pilipino (grade11)
Class Achiever (grade10)
________________________________________________________________________
_____________________CHARACTER REFERENCES________________________
1. Queennie A. Del Rosario
Teacher II of
Parada National High School
Senior High Department
Contact# (09223122760)/(09306308480)

2. Roy V. Dela Cruz

Teacher
Parada National High School
Senior High Department
Contact# ( 09420331779)

3. Eloisa L. Pilapil
Teacher
Parada National High school
Senior High Department
Contact# (09164125326)

I hereby certify that the above information is true to the best of my knowledge and belief.

ILENNE DP. CONCEPCION

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

34

ROSE ANN N. SARSALE

Address: 804 Central San Vicente, Santa Maria, Bulacan
Contact #: 09653176126
Email: [email protected]
Objectives: To learn more and expand my knowledge and skills.

________________________________________________________________________
______________________EDUCATIONALBACKGROUND____________________

Secondary Level:

Senior High School Parada National High School 2018 -Present

Parada, Santa Maria, Bulacan
Junior High School Parada National High School 2015 - 2018
Parada, Santa Maria, Bulacan
Pedro E. Diaz High School 2014-2015
U.P Side, Alabang, Muntinlupa City
Parada National High School
Parada, Santa Maria, Bulacan 2014- 2015

Elementary San Vicente Hulo Elementary School 2007 – 2014

San Vicente, Santa Maria, Bulacan

Professional Qualification
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

 Bread & Pastry Production NCII Passer

35

________________SEMINARS AND WORK EXPERIENCES__________________

 Don’t Drug Yourself Down
 Violence Against Women and their Children
Awards
Chicharon Flavor Evolution (1st runner up) 2019

________________________________________________________________________
_____________________CHARACTER REFERENCES________________________
1 Queennie A. Del Rosario
Teacher II of
Parada National High School Contact#(09223122760)
(09306308480)
Senior High Department
2 Roy V. Dela Cruz
Teacher Contact#09420331779)
3 Melanie Bitalo-Santos
Teacher Contact#(09423901055)

I hereby certify that the above information is true to the best of my knowledge and belief.

ROSE ANN N. SARSALE

Applicant
 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

36
ALFRED JHON C. CONDE
ADDRESS: Caybanban Parada Sta. Maria, Bulacan
CONTACT NO. 09076436312
EMAIL ADDRESS: [email protected]
I. OBJECTIVES
 To be able to enhance my skills is cooking.

II. PERSONAL INFORMATION

AGE: 22
DATE OF BIRTH: October 14, 1997
PLACE OF BIRTH: Parada Sta. Maria , Bulacan
GENDER: Male
NATIONALITY: Filpino
HEIGHT: 5'3
WEIGHT: 47kg

III. EDUCATIONAL ATTAINMENT

SECONDARY:
Parada National High School
Parada Sta. Maria, Bulacan
S.Y. (2019-2020)

IV. SKILLS/ABILITIES
Drawing
Cooking skills

VI. CHARACTER REFERENCES

 SCHOOLS DIVISION OF BULACAN
PARADA NATIONAL HIGH SCHOOL
PARADA, SANTA MARIA, BULACAN

ROY V. DELA CRUZ

TEACHER
MAHABANG PARANG, STA. MARIA, BULACAN
639060290621
37
JEWEL MILAN
Science Teacher II
09354029429