Chapter 5

Summary, Conclusions and Recommendations

This chapter presents the summary, summary of findings,

conclusions and recommendations of the study.

Summary

This study was conducted to determine the level of acceptability

of brown rice buchi with milkfish filling.

Specifically, this study sought to answer the following

questions:

1.) What is the level of acceptability of brown rice buchi with

milkfish filling in terms of aroma, color, flavor, and texture

when cooked using the following proportions:

a. 100% brown rice and 0% glutinous rice flour with milkfish

b. 75% brown rice and 25% glutinous rice flour with milkfish

c. 50% brown rice and 50% glutinous rice flour with milkfish

d. 25% brown rice and 75% glutinous rice flour with milkfish
2. ) Is there a significant difference in the level of

acceptability of brown rice buchi with milkfish filling when

cooked in different proportions and evaluated in terms of aroma,

color, flavour, and texture?

This experimental study was evaluated by twenty (20)

selected BTLED students and twenty (20) faculty members of Iloilo

Science and Technology University – Barotac Nuevo Campus, Jalaud,

Barotac Nuevo, Iloilo, and ten (10) selected consumers. The

different proportions were evaluated through the Five-point

Rating Scale and the data collected were analyzed using the mean

for the level of acceptability and Two-way analysis of Variance

(ANOVA) for the significant difference. The level of significance

was set at 0.01.

Summary of Findings

The following were the findings of the study:

1. The level of acceptability of brown rice buchi with

milkfish filling for treatments A, B, and D were liked very much

in terms of color, aroma, flavor and texture. While treatment C

were liked extremely in terms of color, aroma, flavor and

texture.

2. There is no significant difference existed in the level

of acceptability of brown rice buchi with milkfish filling in

terms of color, aroma, flavor and texture.

Conclusions

Based on the results of the study, the following conclusions

were made.

1. Giant brown rice buchi with milkfish filling is

acceptable to the respondents, it implies that brown rice flour

and milkfish are best possible ingredients in making buchi.

However, among the different proportions, Treatment Chas a

pleasant and golden brown color, blend taste and smell,soft and

chewy texture, appealing and delicious flavor. It implies that

using 50% brown rice flour and 50% glutinous rice flour is the

best proportion to be prepared.

2. All treatments of brown rice buchi with milkfish filling

are similar in aroma, color, and flavor. Whereas, they differ in

texture as evaluated by the respondents.

Recommendations

Based on the findings and conclusions made, the following

are hereby recommended:

1. Since brown rice buchi with milkfishfilling in different

proportions was acceptable, it is recommended that brown rice

buchi with milkfish filling may be processed for healthier and

affordable buchi product.

2. With this result of the study, farmers are encouraged to

cultivate more brown rice, as it offers higher fiber and

 3. Homemakers are encouraged to make or prepare this

product, especially the parents, as it is an unconventional

merienda that is hearty and nutritious to incorporate in

children’s diet, and for the rest of the family to enjoy.

4. Students are encouraged to sell or use this product which

can set as a means for generating income and to further partake

in research-based learning.

5. Consumers are encouraged to buy or try brown rice buchi

with milkfish filling as it can be beneficial for them, and they

could assure that the product they will buy is not just delicious

but nutritious as well.

6. Further studies about brown rice and milkfish products

that are found in the locality may be conducted.

References
 References

Adora, M. et al. (2016) Variety of Buchi: A new version of

healthy merienda. Ascendens Asia Journal of

Multidisciplinary Research Abstracts.

(https://ojs.aaresearchindex.com/index.php/article/view/2)

Anon C., (2023). Description of Brown Rice.

(https://www.healthline.com/nutrition/is-brown-rice-good-

for-you)

Retrieved May 2024.

Bajamundi, J. et al. (2016). Trio Buchi Enterprise: An

innovation of a Chinese-Filipino delicacy.

Retrieved on May 2024. (https://ejournals.ph/article.php?

id=10936)

Caipang, C. M. A. (2002). Introduction to experimental research

methods. University of the Philippines Visayas.

Dacola III (2020), Acceptability of milkfish empanada. College

of Agriculture, Resource and Environmental Sciences,

Central Philippine University, Jaro, Iloilo City.

(https://repository.cpu.edu.ph/handle/20.500.12852/1161?sho

w=full&locale-attribute=ko)
Emily P.,(2023). Varieties of Rice developed or rediscovered and

tested in the market place. Jones Graduate School of

Business.

Gaulmatico, E. (2000) Utilization of fish in sausage making.

Asian Fisheries Science 22 (2000): 347-357.

(https://www.webmd.com/diet/health-benefits-brown-rice)

Retrieved October 2023.

(https://www.kawalingpinoy.com/buchi/)

Retrieved April 2023.

(https://ispweb.pcaarrd.dost.gov.ph/milkfish/)

Retrieved September 2023.

(https://Dictionary.Cambridge.org/)

Retrieved April 2023.

(https://Merriam-Webster’s Collegiate Dictionary/)

Retrieved May 2024.

(http://www.cport.net/product/view/milkfish)

Retrieved April 2023.

(https://www.dishthefish.com.sg/blogs/news/all-you-need-to-know-

about-milkfish)

Retrieved March 2024.

(https://www.nutritionvalue.org/Fish%2C_raw

%2C_milkfish_nutritional_value.html#google_vignette).

Retrieved March 2024.

(https://panlasangpinoy.com/) Definition of Buchi or Butsi.

Retrieved September 2023.

(https://www.collinsdictionary.com) Definition of Color.

Retrieved April 2023.

(https://www.cuisineathome.com/tips/what-is-glutinous-rice-

flour/) Definition of Glutinous Flour.

Retrieved April 2023.

Jamen (1996) Acceptability and economics of rice kroepek with

shrimp, crab, oysters, and fish protein concentrate as

flavouring. Mindanao State University – Naawan.

Retrieved October 2023.

Labensky and Hause, (2007). The Principle of Substitution.

Unpublished Undergaduate research paper: Western

Visayas College of Science and Technology- Barotac Nuevo

Campus, Jalaud, Barotac Nuevo, Iloilo.

Lainey, M. (2021) Buchi: The Filipino sesame ball. Retrieved

September 2023. (https://www.examplewebsite.com).

Licpao et al.(2020). Conducted a study entitled “Level of

Acceptability of Salted Egg Buchi”. Bestlink College of the

Philippines. Retrieved on May 2024.

Manalo, J. (2021). Description of Buchi.

Retrieved on October 2023.

(https://www.philfoodie.com/buchi)

Merano, V. (2018). History of Buchi and Recipe Out Of Milkfish.

Retrieved on October 2023.

(Chanos chanos). Retrieved on August 2023.

Nagdeve, M., & Nagdeve, S. (2024). Health benefits of brown

rice. Organic Facts. Retrieved March 2024.

(https://www.organicfacts.net/health-benefits/cereal/brown-

rice.html)

Oldham, (2019). Description of Milkfish (Chanos chanos).

Faculty of Ocean Science and Technology,

Kerala University of Fisheries and Ocean Studies.

Retrieved on March 2024.

Rd, A., & Meier, L. (2023). Brown rice or white rice: Which is

your healthier option? Cleveland Clinic.

(https://health.clevelandclinic.org/brown-rice-or-white-

rice-which-is-your-healthier-option).
Rosete, M. (2023). Diversification of Milkfish Products: Meeting

Consumer Demands. Department of Agriculture, Philippines.

(https://www.da.gov.ph/milkfish-products).

Santos, (2020). Health Benefits of Milkfish. (Chanos chanos)

Bureau of Fisheries and Aquatic Resources.

(https://www.bfar.da.gov.ph).

Saul, P. (2019). The study titled “Acceptability of Empanada

Using Two Varieties of Rice as Dough with Different

Fillings”: College of Agriculture, Resources and

Environmental Sciences, Central Philippine University,

Jaro, Iloilo City.

Staff. (2023) Culinary Uses Of Milkfish. Retrieved April 2024.

(https://cookpad.com/us/search/milkfish).

The Merriam-Webster’s Collegiate Dictionary 2020, Description of

Aroma. Retrieved April 2023.

The Merriam-Webster’s Collegiate Dictionary 2020, Description of

Flavor. Retrieved April 2023.

The Webster’s Comprehensive Dictionary 2024, Description of

Brown Rice. Retrieved April 2023.

The Webster’s Comprehensive Dictionary 2024, Description of

Milkfish. Retrieved April 2023.

Vendiola et al. (2020) Acceptability of Bangus Siopao. College

of the Philippines Journal of Multidisciplinary Research.

Appendices
 Appendix A

Permit to Conduct the Study

Republic Of the Philippines

Iloilo Science And Technology University
Barotac Nuevo Campus
Jalaud, Barotac Nuevo, Iloilo

DR. NILDE S. ALDERETE

Campus Administrator
Iloilo Science And Technology University
Barotac Nuevo Campus
Jalaud, Barotac Nuevo, Iloilo

Madam:
We are recently conducting a research study entitled “Brown
Rice Buchi with Milkfish Filling” in partial fulfillment of the
requirements for the Degree of Bachelor of Technology and
Livelihood Education Major in Home Economics.

In this connection, we would like to ask permission from

your office to allow the selected students and faculty of this
university to evaluate our experimental products.

We are more hopeful that you will grant our request.

Thank you very much and God bless.

Sincerely yours,
PATRICIA CAMELLE G. BUENVENIDA
Group Leader

Noted:
LORINA DADIVAS
Research Adviser

Approved:
DR. NILDE S. ALDERETE
Campus Administrator
 Appendix B

Letter to the Respondents

______________

_______________________________
_______________________________
_______________________________

Sir/ Madam:
The undersigned is conducting an experimental study
entitled “Brown Rice Buchi with Milkfish Filling”.

In this regard, I am asking your cooperation in evaluating

our product. Attached is a score sheet for you to fill-up, in
evaluating the product.Your honest and sincere evaluation will be
valued very much.The data that you will provide will help us in
the preparation of our research paper.Please write your comments
for the improvement of this study.

Thank you very much for you cooperation and invaluable

support for the success of this study.

Sincerely yours,
PATRICIA CAMELLE G. BUENVENIDA
Group Leader

Noted:
LORINA DADIVAS
Research Adviser
 Appendix C
Evaluation Score Sheet
Name:______________________________Date:______________
Type of Evaluator
() Instructor ()Student ()Consumer

Brown Rice Buchi with Milkfish Filling

Instruction: Taste the sample food items by placing a number
corresponding to criteria to show the level of acceptability of
the product.
Proportion Criteria

Color Aroma Flavor Texture

A. 100% brown rice and

0% glutinous rice flour

B. 75% brown rice and

25% glutinous rice
flour

C. 50% brown rice and

50% glutinous rice
flour

D. 25% brown rice 75%

glutinous rice flour

Five Point Rating Scale: Criteria:

5 - Liked Extremely Color: refers to the the appearance of brown rice buchi with
milkfish filling.
4 - Liked Very Much
3 - Liked Moderately Aroma: refers to a distinctive, persuasive pleasant and savory
smell of brown rice buchi with milkfish filling.
2 - Disliked Very Much
Flavor: refers to a blend taste and smell of brown rice buchi
1 - Disliked Extremely with milkfish filling.
Texture: refers to the crunchiness, fineness & smoothness feel
Comments: of the brown rice buchi with milkfish filling.
_________________________________________________________________
_________________________________________________________________
______________________________________________________________
 Appendix D

Summary of Responses

Treatment A (100% Brown rice and 0% glutinous rice flour with

milkfish filling)

28 3 3 4 4
29
Respondents A 3 B 3 C 4 D 5
1 30 5 4 5 3 5 4 5 5
2 4 5 5 5
31 4 3 4 5
3 5 4 5 5
4 32 4 3 5 4 5 3 5 4
5 33 5 3 5 3 4 4 5 5
6 34 4 3 4 4 4 5 4 5
7 35 5 4 5 4 5 4 5 4
8 5 5 5 5
36 2 4 4 4
9 5 5 5 5
10 37 2 3 3 4 5 4 3 5
11 38 5 3 5 3 5 4 5 4
12 39 5 4 5 4 5 5 5 5
13 40 3 2 3 3 4 4 4 4
14 5 4 5 5
41 4 3 4 5
15 4 3 4 4
16 42 2 3 3 4 4 4 4 5
17 43 5 3 5 4 5 5 5 5
18 44 5 4 5 4 5 4 5 5
19 45 3 3 3 4 4 5 5 5
20 3 4 5 5
46 4 4 4 4
21 4 3 4 5
22 47 4 5 5 5 5 5 5 5
23 48 4 3 4 5 3 5 4 4
24 49 4 5 3 5 4 5 5 5
25 50 2 4 2 4 4 5 3 5
26 3 3 3 3
Total 186 199 218 230
27 4 4 4 4
Mean 3.72 3.98 4.36 4.6
 Treatment B (75% Brown rice and 25% glutinous rice flour with
milkfish filling)

Respondents A B C D
1 5 5 5 5
2 4 5 5 5
3 5 4 5 5
4 4 5 5 5
5 5 5 4 5
6 4 4 4 4
7 5 5 5 5
8 5 5 5 5
9 5 5 5 5
10 2 3 5 3
11 5 5 5 5
12 5 5 5 5
13 3 3 4 4
14 5 4 5 5
15 4 3 4 4
16 2 3 4 4
17 5 5 5 5
18 5 5 5 5
19 4 4 4 4
20 3 3 5 4
21 4 3 3 5
22 5 5 5 5
23 4 5 4 5
24 4 3 3 5
25 3 3 3 3
26 2 3 4 4
27 4 3 3 3
 28 2 3 4 5
29 4 3 4 4
30 3 2 3 4
31 3 3 3 4
32 2 3 4 5
33 3 3 3 4
34 4 4 5 5
35 3 3 4 4
36 3 3 3 4
37 3 3 4 4
38 3 4 4 5
39 3 4 4 5
40 2 3 4 5
41 3 4 4 4
42 4 4 5 5
43 4 4 4 4
44 3 4 5 4
45 4 4 5 4
46 5 4 4 4
47 5 5 5 5
48 5 5 5 4
49 5 5 5 5
50 4 5 5 5
Total 191 196 215 224
Mean 3.82 3.92 4.3 4.48
 Treatment C (50% Brown rice and 50% glutinous rice flour with
milkfish filling)

Respondents A B C D
1 4 28 5 3 54 54 5
2 4 5 5 5
29 3 4 4 5
3 5 4 5 5
4 4 30 4 2 53 55 4
5 4 31 5 3 53 53 4
6 5 32 4 3 54 54 4
7 5 5 5 5
33 3 3 4 5
8 5 5 5 5
9 3
34 4
3 5
3 5
5 5
10 3 35 2 4 34 43 4
11 5 36 5 4 53 54 5
12 5 37 5 4 54 55 5
13 2 3 4 5
38 4 4 5 5
14 5 5 4 4
15 5 39 3 2 53 45 5
16 3 40 3 3 43 54 5
17 5 41 5 4 55 55 5
18 5 42 5 4 54 55 5
19 5 5 5 5
20 4
43 4
3 5
4 5
5 5
21 3 44 3 4 35 55 5
22 5 45 5 4 54 44 5
23 4 46 5 4 34 55 5
24 3 3 3 5
47 5 5 5 5
25 3 2 3 3
26 2 48 2 4 45 45 4
27 4 49 3 5 35 35 4
50 5 5 5 4
Total 193 200 223 234
Mean 3.86 4 4.46 4.68
Treatment D (25% brown rice and 75% glutinous rice flour with
milkfish filling)

Respondents A B C D
1 5 5 5 5
2 5 5 5 5
3 5 5 5 5
4 4 4 5 5
5 4 5 5 5
6 5 5 5 5
7 5 5 5 5
8 5 5 5 5
9 3 4 5 5
3 3 3 3 5
11 5 5 5 5
12 5 5 5 5
13 2 3 4 5
14 5 4 4 5
15 3 3 4 4
16 2 3 3 4
17 5 5 5 5
18 5 5 5 5
19 4 4 4 5
20 4 4 4 5
21 4 3 4 5
22 4 5 4 4
23 4 4 3 4
24 4 2 3 5
25 4 4 4 4
26 2 3 4 4
27 4 4 4 4
 28 4 3 4 4
29 3 4 4 5
30 3 2 3 4
31 4 4 4 4
32 2 3 4 4
33 2 3 4 4
34 3 4 4 5
35 4 3 4 4
36 4 4 4 5
37 4 4 4 5
38 3 4 4 5
39 3 3 4 5
40 2 3 3 4
41 4 5 4 5
42 4 4 4 5
43 4 4 4 4
44 4 4 5 4
45 4 4 4 4
46 5 5 5 5
47 5 5 5 4
48 5 5 4 5
49 4 4 4 5
50 4 5 5 5
Total 194 201 211 232
Mean 3.88 4.02 4.22 4.64
 Appendix E

Computation

Computation of the sum of the squares as to Color as rated by

evaluators.

Anova: Si ngl e Fact or

SUMMARY
Gr oups Count Sum Aver age Var i ance
A 50 188 3. 76 0. 920816
B 50 197 3. 94 0. 710612
C 50 220 4. 4 0. 367347
D 50 230 4. 6 0. 367347

ANOVA
Source
of
Variatio
n SS df MS F P- val ue F cr i t
Bet ween
Gr oups 22. 935 3 7. 645 12. 9241 9. 71E- 08 3. 883084
Wi t hi n
Gr oups 115. 94 196 0. 591531

Tot al 138. 875 199

Computation of the sum of the squares as to Aroma as rated by
evaluators

Anova: Si ngl e Fact or

SUMMARY
Gr oups Count Sum Aver age Var i ance
A 50 191 3. 82 1. 048571
B 50 196 3. 92 0. 809796
C 50 215 4. 3 0. 540816
D 50 224 4. 48 0. 377143

ANOVA
Source of
Variation SS df MS F P- val ue F cr i t
Bet ween
Gr oups 14. 58 3 4. 86 7. 002058 0. 000169 3. 883084
Wi t hi n
Gr oups 136. 04 196 0. 694082

Tot al 150. 62 199

Computation of the sum of the squares as to Flavor as rated by
evaluators

Anova: Single Factor

SUMMARY
Groups Count Sum Average Variance
A 50 193 3.86 0.89837
B 50 200 4 0.89796
C 50 223 4.46 0.58
D 50 234 4.68 0.30367

ANOVA
Source of
Variation SS df MS F P-value F crit
Between
Groups 22.18 3 7.39333 11.0348 1.00E-06 3.88308
Within
Groups 131.32 196 0.67

Total 153.5 199

Computation of the sum of the squares as to Texture as rated by
evaluators

Anova: Si ngl e Fact or

SUMMARY
Gr oups Count Sum Aver age Var i ance
A 50 194 3. 88 0. 924081633
B 50 201 4. 02 0. 754693878
C 50 211 4. 22 0. 42
D 50 232 4. 64 0. 235102041

ANOVA
Sour ce
of
Var i at i o
n SS df MS F P- val ue F cr i t
Bet ween
Gr oups 16. 42 3 5. 473333 9. 380669232 8. 01E- 06 3. 883084
Wi t hi n
Gr oups 114. 36 196 0. 583469

Tot al 130. 78 199

 Curriculum Vitae

Name: Patricia Camelle G. Buenvenida

Address: Brgy. Ilaud Poblacion, Barotac
Nuevo, Iloilo
Date of birth: March 11, 2003
Place of Birth: Don Jose S. Monfort Medical Center
Religion: Roman Catholic
Civil Status: Single
Sex: Female
Height: 5'6 ft.
Weight: 59 kg.
Mother's Name: Rona G. Buenvenida
Father's Name: Paterno M. Buenvenida Jr.
Language Spoken: English, Tagalog, and Hiligaynon

Educational Background
Elementary
School: Barotac Nuevo Central Elementary School
Address: Brgy. Ilaud Poblacion, Barotac Nuevo, Iloilo
Year Graduated: 2013-2014
Secondary
School: Barotac Nuevo National Comprehensive High School
Address: Brgy. Ilaya Poblacion, Barotac Nuevo, Iloilo,
Barotac Nuevo
Year Graduated: 2020-2021
Tertiary
School: Iloilo Science and Technology University Barotac
Nuevo Campus
Address: Jalaud,Barotac,Nuevo Iloilo
Year Graduated: 2024-2025
 Curriculum Vitae

Name: Gelyn D. Caburobias

Address: Brgy.Bugnay Barotac, Viejo Iloilo
Date of birth: December 24,2002
Place of Birth: Barotac,Viejo District Hospital
Religion: Roman Catholic
Civil Status: Single
Sex: Female
Height: 5'1 ft.
Weight: 40 kg.
Mother's Name: Melba D. Caburobias
Father's Name: Efren H. Caburobias
Language Spoken: English, Tagalog, and Hiligaynon

Educational Background
Elementary
School: La Fortuna Elementary School
Address: Brgy.La Fortuna Barotac,Viejo Iloilo
Year Graduated: 2013-2014
Secondary
School: San Antonio National High School
Address: Brgy.San Antonio Barotac,Viejo Iloilo
Year Graduated: 2020-2021
Tertiary
School:Iloilo Science and Technology University Barotac
Nuevo Campus
Address:Jalaud,Barotac,Nuevo Iloilo
Year Graduated:2024-2025