ACCEPTABILITY OF COCONUT (COCOS NUCIFRA) AS THE

SUBSTITUTE FOR SIOPAO FILLING

A Research Paper

Presented to

Mrs. Riziel S. Sagun

Of Quirino General High School

Cabarroguis, Quirino, Philippines

In Partial Fulfillment of the requirements in

Practical Research 2

Researcher:

Mark Angelo A. Gaudia

S.Y. 2020-2021
 CHAPTER 1

INTRODUCTION

A. BACKGROUND OF THE STUDY

The young coconut fruit or the Cocos Nucifera is a very well-

known fruit and a good source of several nutrients that can be

beneficial in our health. Coconut meat as is a very healthy and

nutritious food which is only known because of its water inside.

Studies have found that people who live on Southeast Asia like the

Philippines and frequently eat coconut meat have lower rates of heart

disease than those who follow a Western diet. Coconut may not be a

complete source of protein, but it’s still packed with amino acids.

Coconut meat is a white flesh of coconuts and is edible fresh or

dried. Compare to the usual meat inside the siopao, the coconut meat

is healthier. It has the nutrients we need. Studies shown that coconut

is rich in fiber, it may offer a number of benefits, including improved

heart health, and weight loss. The high fiber content of coconut meat

can also help slow digestion and improve insulin resistance, which

can help regulate blood sugar levels as well.

 The most significant nutrient in fresh coconut water is sugar

and in mature coconut it is fat. And a person requires a 9-28 g of iron

daily. However, this type of iron found in coconut is low compared

with absorption from animal sources.

B. CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

Profile of the Assessment of Acceptability of

respondents the acceptability the Coconut
of the coconut (Cocos Nucifera)
Ratings of the meat as siopao as the substitute
respondents in filling and a for siopao filling.
terms of validate
satisfaction of questionnaire.
the product.

FEEDBACK

C. STATEMENT OF THE PROBLEM AND RSEARCH QUESTIONS

The study was to determine the acceptability of coconut as the

substitute for siopao filling.

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

1.1 age;
 1.2 and sex?

2). What are the ratings of the respondents about the product’s

acceptability according to their profile?

3). Is there a significance difference between a coconut filled siopao

and commercial siopao in terms of:

3.1 health benefits;

3.2 taste;

3.3 and ingredients?

D. STATEMENT OF NULL HYPOTHESIS

As an initial prediction and assumption of the study, it will test

the following hypothesis below:

NULL HYPOTHESIS. There is no significant difference between the

health benefits of coconut filled siopao and commercial siopao in

terms of:

1.1 health benefits;

1.2 taste;

1.3 and ingredients?

ALTERNATIVE HYPOTHESIS. There is a significant difference

between the coconut filled siopao and commercial siopao in terms of:

2.1 health benefits;

2.2 taste;

2.3 and ingredients?

CAUSE AND EFFECT HYPOTHESIS. If the health benefits of the

main ingredients are acknowledged then the coconut filled siopao can

be accepted as an innovative product.

E. SCOPE AND DELIMITATION

This research is about “Coconut as the Substitute for Siopao

Filling”. The study aims to determine if the Coconut meat can be

beneficial as the substitute for siopao filling. The study will limit its

scope to the residence of Purok 3 Cajel, Diffun, Quirino as the

respondents. The delimitations of the study include the ethical

affiliation, religion, and nationality of the participants.

F. SIGNIFICANCE OF THE STUDY

This study aims to create a new variety of siopao with coconut

filling as the main ingredients since it contains various health

benefits.

This research would be beneficial to the following:

RESEARCHERS. This is significant for the researchers as their source

of ideas to their researches.

COMMUNITY. This is significant to the community to recognized more

about the food.

DTI. This is significant to the DTI to help the researchers enhance the

product and expanding more ideas for the product.

CONSUMERS. Upon knowing the ingredients used, both young and

old people can enjoy eating coconut filled siopao since it is nutritious

and affordable.

ENTREPRENEURS. This is significant for the entrepreneurs to gain

more ideas to enhance the food and promote it as well.

FUTURE RESEARCHERS. This is significant for the future

researchers as their basis for their future researches.

G. DEFINITION OF TERMS

ACCEPTABILITY. Refers to determining how well an intervention will

be received by the target population and the extent to which the new

intervention or it might meet the need of the target population and

organizing setting.

DEMOGRAPHIC PROFILE. Particular type of respondents including

their age, sex, nationality and etc.

HEALTH BENEFITS. A positive effect on a person’s health gained

from food, treatment, or an activity.

QUANTITATIVE ANALYSIS. A technique that uses mathematical and

statistical modeling, measurement, and research to understand

behavior.

SATISFACTION RATE. It is one of the metrics provided as part of

basic statistics. It’s calculated to give you an overall percentage of how

satisfied your respondents are with your products and services.

 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

A. INTRODUCTION

This study shows the REVIEW OF RELATED LITERATURE (RRL) and

REVIEW OF RELATED STUDIES (RRS) on the ACCEPTABILITY OF

COCONUT (COCOS NUCIFRA) AS THE SUBSTITUTE FOR SIOPAO

FILLING.

There are a lot of studies showing that the coconut meat is very

healthy. The health benefits of the coconut meat are really a

nutritious food that anyone could eat. Coconut young fruit is a good

choice for innovating foods. Coconut has been an important part o the

traditional lifestyle of Pacific Islanders for generations and its many

products have helped to feed and protect them. As many people in the

region have started to adopt a more urban lifestyle, diets, and health

have undergone significant changes. Coconut is not just a source of

fat.
Coconut (Cocos Nucifera)

The coconut palm (Cocos Nucifera) is found throughout the

tropics, where it is interwoven into the lives of the local people. It is

particularly important in the low islands of the Pacific where, in the

absence of land-based natural resources, it provides almost all the

necessities of life, food, drink, oil, medicine, fiber, timber, thatch,

mats, fuel, and domestic utensils. For food reason, it has been called

the “tree of life.” Today it remains an important economic and

subsistence crop in many small Pacific island states.

The clear liquid in the interior of a coconut is commonly referred

to as “coconut water.” It is a refreshing and cool, acclaimed by many

to be the “perfect drink.” In a healthy, undamaged coconut, the water

is sterile. Its sodium and potassium content makes it an ideal drink

for rehydration. During the WWII, coconut water was used

intravenously to treat patients suffering from blood loss when blood

plasma was not available. It is a ready of clean drinking water,

especially after a natural disaster.

Coconut is native to coastal areas of Southeast Asia and

Melanesia. Coconut is believed to have its origins in the Indo-Malayan

region, from whence it spread throughout the tropics. Its natural

habitat was the narrow sandy coast, but it is now found on soils

ranging from pure sand to clays and from moderately acidic to

alkaline. The

coconut palm has wide pantropical distribution. It is ubiquitous sight

in all tropical and subtropical regions 23 0 north and south of the

equator.

Virgin coconut oil is extracted directly from fresh coconut meat.

There are several techniques being used which can be classified

generally into drying the freshly grated coconut meat at low

temperature, no higher than 600C, followed by pressing to extract the

oil, by extracting the coconut milk from the freshly grated coconut

meat, followed by the addition of enzyme or aging for several hours, or

by mechanical process using continuous centrifuge. Coconut is a

versatile and unique plant. It is very resilient and can withstand any

type of natural calamities.

Virgin coconut oil differs from commercial coconut oil in the way

it is processed. The latter is produced from copra or dried coconut

meat and undergoes refining process to make the oil edible. A study

done at the New England Deaconess Hospital, a Harvard Medical

School affiliate, show that coconut oil is neutral in its effects on blood

lipids and will not cause an increase in cholesterol or cause

cardiovascular disease (Norton et al., 2004). Coconut oil even

increased the High

Density Lipoprotein (HDL) or the so called “good cholesterol”, reducing

the risk for coronary heart disease.

In animal experiments conducted using coconut oil or its

derivative monolaurin, monolaurin removed the bacterial drug

resistance of Sireptococcus aureus to Penicillin G. (Ontengco et al.,

2001; Gamboa and Carandang 2004). Coconut oil prevented sepsis

cause by E-coli endotoxin shock (Lim-Navarro et al., 2000), inhibited

the actions of some mutacarcinogenic substances (Sylianco et al.,

2004). Monolaurin is generally recognized as safe and can be tolerated

in relatively high dose (Lazo and Dayrit 2000).

With changing lifestyles and growing concerns about obesity

and heart disease, many pacific islanders are becoming more aware of
their lifestyle and how it may affect their health. Some women are

pretty confident they have a better taste than most of men. In studies,

women were found to be better at determining the differences in taste

and even better at describing how things taste. The study concluded

that boys needed food to be at least 10 percent of sour or 20 percent

of sweeter to achieve the same taste as the girls. Coconut thrives in

the alkaline coral sands of the attols and the fertile volcanic soils of

larger islands.

Coconut Meat

The coconut meat is a good sources of protein, fat, and

carbohydrate (Balleza and Zenaida, 1976). It contains minerals,

vitamins, dietary fibers, sugars, organic acids, fatty acids, composition

and amino acid. It is relatively high in minerals such as irons,

phosphorus, magnesium, sodium, and zinc. Coconut meat nutrition is

very high and great source of dietary fiber, which can help regulate

digestion. The fiber in coconut has been found to lower blood sugar

levels because it slows down the conversion of carbohydrates into

sugar, thus lowering one’s blood sugar level. The nutrients and

physical characteristics change as a coconut mature is about the

same amount of nutritional benefit from mature coconuts can get

young coconuts if both the liquid and its meats consume.

 Moreover, more energy can get consuming young coconut liquid

and meat than consuming mature coconut liquid and not only that

but young coconut tastes much better. Coconut water is the most

nutritious wholesome beverage that the nature has provided for the

people of the tropics to fight the sultry heat. Coconut water contains

small amount of protein and most of the minerals such as potassium,

sodium, calcium, phosphorus, iron, copper, Sulphur, and chloride. It

also

supports both the immune and the nervous systems and promotes

stable blood sugar levels. It contains a variety of nutrient including

vitamins, minerals, antioxidants, amino acids, enzymes, growth

factors and other nutrients. Coconut water is considered an excellent

remedy for rehydration or to prevent dehydration as well as boosting

your immune system. It is reported to remove kidney stones and

reduce the risk of heart failure (Campbell-Flack, 2000).

A process for the treatment of coconut meat for the manufacture

of new coconut and coconut-containing products. The coconut meat is

subjected to controlled acid treatment whereby the meat is modified

by disruption and reorientation of the cells. The process produces any

one or more of several products as desired, including cell disrupted

coconut in moist or dry forms. When coconut meat is finely ground,

the cells are broken up into small particles of fibrous matter and their

fat content is released. If the temperature is above the melting point of

the fat, and provided that the moisture content is not so high as to

cause the formation of an oil-in-water emulsion, a liquid is obtained in

which small particles of Solid Fibrous matter are suspended in the

liquid fat.

Matured coconut meat was analyzed for their proximate composition,

minerals, vitamins, dietary fibers, sugars, organic acids, fatty acid

composition and amino acid profile. The chief constituent of coconut

water was sucrose, about 92% of the total sugar. In contrast, the

young or normal-mature nut water contained glucose and fructose as

the main sugars. The relatively high contents of sucrose, glucose,

fructose, citric, and malic acids might contribute to the deliciousness

of coconut meat. The lipid content of the coconut meat was lower than

that of the normal mature meat, but fatty acid profiles were similar.
 Coconut is growth in more than 90 countries. Where it has been

important part of the local culture and economy for a very long time.

Coconut is deeply embedded in the people’s day-to-day life. It is an

important source of food, drink, shelter, and family income. For

people in coconut-growing parts of the world, a day is complete only if

it includes a savory snack. A spicy curry or a sweet dessert that has

coconut as main ingredients. An average drinking coconut can provide

around 16 grams of sugars and 64 kcal/272 kjoules. Around half of

these sugars are fructose, the remainder are glucose and sucrose.

Fructose does not increase blood sugar/glucose levels in diabetics as

much as sucrose and glucose. It is also slightly less likely to cause

dental decay.

C. SYNTHESIS

Coconut has been an important part of the traditional lifestyle of

Pacific Islanders for generations and its many products have helped to

feed and protect them. As many people in the region have started to

adopt a more urban lifestyle, diets and health have undergone

significant changes. Therefore, coconut is obviously a very important

part of the people’s lives. It helps them a lot in terms of economic and

livelihoods such as business in food.

D. CONCLUSION
 Coconut has a lot to offer in terms of the health and nutrients it

has. It helps in digestion and a cure to kidney stones. It also helps a

lot of people as an alternative and substitute for water. Also, there is a

lot of food ideas that can make with the coconut. Although, coconut

has its good and bad effect such as the fatty acids. But still, coconut

is a very delicious and nutritious fruit that everyone can eat.

CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents and describes the different procedures

that the researchers used in analyzing the data in this study. The

following are discussed research design, sampling procedure, research

instruments or the data gathering method, and data analysis.