SPICY EGGPLANT-SQUASH BURGER

A Thesis Presented by the Faculty of Mindanao State University

Maigo School of Arts and Trades in Partial Fulfillment

of the Requirements for the Degree

Bachelor of Industrial Technology Major in

Food and Service Management

Hannah Isabel Abing

Amraida P. Omar

Apple Mylene A. Navarro

Prince Jessie C. Escoba

August 11 , 2022
 APPROVAL SHEET

The thesis attached hereto, entitled, “ SPICY EGGPLANT-SQUASH BURGER “

prepared and submitted by Hannah Isabel Abing, Amraida P. Omar, Apple Mylene
A. Navarro and Prince Jessie C. Escoba in partial fulfillment of the requirements for
the degree of BACHELOR OF INDUSTRIAL TECHNOLOGY (Food and Service
Management) is hereby recommended for approval and acceptance.

AILEEN A. ALAD-AD
Adviser

Approved in Partial Fulfillment of the Requirements for the Degree of Bachelor of

Industrial Technology major in Food and Service Management by the Oral Panel with a
rating of _____.

PAULITA M. ESTRELLA FERLYN C. ABOY

Panel Member Panel Member

MARGARITA C. PAGHASIAN, Ed.D. AILEEN A. ALAD-AD, MTTE

Panel Member Adviser

NORISSA L. CABUG
Department Chairperson

Accepted in Partial Fulfillment of the Requirements for the Degree

BACHELOR OF INDUSTRIAL TECHNOLOGY MAJOR IN FOOD AND
SERVICE MANAGEMENT

MARGARITA C. PAGHASIAN, Ed.D.

Chair, Research & Extension

ANALYN G. ABDULRAOF, Ph.D.

Dean of Instruction

Date of Final Defense: August, 11 2022

 Abstract

This study intended to determine the level of acceptability of the original burger and the
proposed spicy eggplant-squash burger and the significance of the difference of the two
(2) burger products. This study used two-group design. Organoleptic test with the use of
9-Hedonic scale was the main tool employed in gathering data. The statistical tools in
the analysis and interpretation of data were frequency, average weighted value and t-
test. The study disclosed that: (1) The original burger were very much acceptable; (2)
The proposed Spicy Eggplant-Squash Burger was very extremely acceptable; and (3)
There was a significant difference on the acceptability ratings of the Original Burger and
the proposed Spicy Eggplant-Squash Burger. Based on the above findings, it was
conducted that: (1) The data mean that the Original Burger are acceptable to the
consumer; (2) The proposed Spicy Eggplant-Squash Burger are more acceptable than
the original; and (3) The acceptability between the Original Burger and the proposed
Spicy Eggplant-Squash Burger does remarkably varies.
 Table of Contents

Page

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

APPROVAL SHEET …………………………………………………………….…..…..….. II

ABSTRACT ………………………………………………………………………………….. III

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

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

CHAPTER

1. THE PROBLEM ………………………………………………………………………….. 1

Introduction ………………………………………………………………………………….. 1
Conceptual framework …………………………………………………………………….. 3
Statement of the Problem …………………………………………………………………. 5
Scope and Limitation of the Study ……………………………………………………….. 6
Significance of the Study ………………………………………………………………….. 6
Definition of Terms …………………………………………………………………………. 7

2. REVIEW OF RELATED LITERATURE AND STUDIES ………………………………11

Local Literature ……………………………………………………………………………… 11

foreign Literature ……………………………………………………………………………. 13

3. METHODOLOGY…………………………………………………………………………..16

Research Design ……………………………………………………………………………. 16

Respondents of the Study …………………………………………………………………..16
Research Materials …………………………………………………………………………. 17
Data-gathering Procedures ……………………………………………………………….. 18
Statistical treatment of Data ………………………………………………………………. 19
The tools and Equipment ………………………………………………………………….. 20
The Procedure ………………………………………………………………………………. 20
Recipe Costing ………………………………………………………………………………. 20
4. RESULTS AND DISCUSSION……………………………………………………………22

Acceptability of the Original Burger ..……………………………………………………… 22

Acceptability of the Spicy Eggplant-Squash Burger
………………………………………………………………………………………. 23
Significance of the Difference on the Acceptability of the Original Burger and the
proposed Spicy Eggplant-Squash Burger …………………………...
………………………………………………………… 24
Original Burger and the Proposed Spicy Eggplant-Squash Burger
……………………………………………………………………………………… 25

5. SUMMARY OF FINDINGS AND CONCLUSIONS…………………………………… 26

Findings ……………………………………………………………………………………… 26
Conclusions …………………………………………………………………………………. 26

REFERENCES ………………………………………………………………………………. 27
APPENDICES ……………………………………………………………………………….. 30

A1 Letter of Request of the Department Chairperson of the Department of Industrial

Technology …………………………………………………………………………………. 30
A2 Letter of Request of the Department Chairperson of the Department of Hotel and
Restaurant Management Technology ……………………………………………………. 31
A3 Letter of Request of the Department Chairperson of the Department of Natural
Sciences and Mathematics ……………………………………………………………… 32
A4 Letter of Request of the Department Chairperson of the Department of Humanities,
Education and Social Sciences …………………………………………………………. 33
B1 Letter of Request of the Evaluator, Ms, Fatima S. Venus ………………………… 34
B2 Letter of Request of the Evaluator, Ms, Ferlyn C. Aboy ………………………….. 35
B3 Letter of Request of the Evaluator, Ms, Paulita M. Estrella ………………………. 36
B4 Letter of Request of the Evaluator, Prof. Aileen A. Alad-ad ……………………… 37
B5 Letter of Request of the Evaluator, Ms. June Floy C. Bongcawil ………………… 38
B6 Letter of Request of the Evaluator, Dr. Margarita C. Paghasian …………………. 39
B7 Letter of Request of the Evaluator, Ms. Charlene G. Evangelista ……………….. 40
C Evaluation Sheet (Questionnaire) ……………………………………………………. 41
D1 Accomplished Evaluation Sheet No. 1 ……………………………………………… 42
D2 Accomplished Evaluation Sheet No. 2 ……………………………………………… 43
D3 Accomplished Evaluation Sheet No. 3 ……………………………………………… 44
D4 Accomplished Evaluation Sheet No. 4 ……………………………………………… 45
D5 Accomplished Evaluation Sheet No. 5 ……………………………………………… 46
D6 Accomplished Evaluation Sheet No. 6 ……………………………………………… 47
D7 Accomplished Evaluation Sheet No. 7 ……………………………………………… 48
D8 Accomplished Evaluation Sheet No. 8 ……………………………………………….. 49
D9 Accomplished Evaluation Sheet No. 9 ……………………………………………….. 50
D10 Accomplished Evaluation Sheet No. 10 …………………………………………….. 51
E1 Pictorials During Experiment …………………………………………………………… 52
E2 Pictorials of the Final Output Due for Evaluation ……………………………………. 54
E3 Pictorials During Evaluation ……………………………………………………………. 55

CURRICULUM VITAE ………………………………………………………………………. 56

Hannah Isabel Abing .……………………………………………………………………… 56

Amraida P. Omar ………………………………………………………………………….. 57
Apple Mylene A. Navarro.. ……………………………………………………………….. 58
Prince Jessie C. Escoba .…………………………………………………………………. 59
 1

Chapter 1

INTRODUCTION

Background of the Study

Burger is a common food that everyone love to eat for it is convenient and

inexpensive. It is commonly consist of sliced bun, meat patty, filings, sauce and

toppings that makes the dish more flavorful. You can make it at home and can be

find at restaurants, fast food stall and fast food chain. Burger contributes health

benefits and it is also unhealthy if you eat them all the time. According to (Time

Foodie, 2022), burgers provide health benefits such as: good source of protein,

keeps you full, reduces risk of anemia, can improve mood, rich in B vitamins, rich in

zinc and boosts immune system. In the contrary, burgers are also unhealthy. The

side effects are ;weight gain, cholesterol will likely rise, an increased risk of diabetes,

chronic inflammation, blood pressure may rise, and a higher risk of kidney stone

(Csataria, 2022).

The people nowadays use vegetables as an alternatives of meat patty to

innovate and to make it more nutritious. This veggie patty can be made from

ingredients such as carrots, kincay, cucumber, and potatoes. It looks similar to a

hamburger but is made of vegetables instead of raw meat and also taste different

types of vegetables. The veggie patty is one of the few classic combinations that

lends itself well to new riffs and versions. The health benefits are low fat and

calories, high fiber prevents diseases and others (Bruniu et al, 2020).
 2

Eggplant is usually grown as an annual and features an erect bushy stem that

is sometimes armed with spines. The leaves are large, ovate, and slightly lobed. The

pendant violet flowers are characteristically solitary and approximately 5 cm across.

The fruit is a large egg-shade berry with a glossy surface that varies in colour from

dark purple to red, pink, yellowish, or white and is sometimes stripped; the colour

and shape of the white variety is the source pf the common name ( Britannica,

2019).

In the Philippines, eggplant or talong is the number one vegetable in terms of

production area, with an average of 21,225 hectares planted every year. The top five

eggplant producing areas in the country are Ilocos, Central Luzon, Cagayan Valley,

CALABARZOBN, and the Bicol region (ISAAA et al, 2021). According to (Watson,

2021), eggplant has antioxidants like vitamins A and C. which help protect your cells

against damage. It is also high in natural plant chemicals called polyphenols, which

may help cells do a better job of processing sugar if you have diabetes.

Squash, (genus Cucurbita), genus of flowering plants in the gourd family

(Cucurbitaceae) many of which are widely cultivated as vegetables and for livestock

feed. Squashes are native to the New World, where they were cultivated by

indigenous peoples before European settlement. The fruit of edible species is usually

served as cooked vegetable, and the seeds and blossoms may also be cooked and

eaten (Britannica, 2021).

Squash is commonly grown in the Philippines throughout the year. It is usually

grown in home gardens and commercial scale for its immature fruits, young shoots,
 3

flowers and seeds. In some places, intercropping squash with ither crops like corn,

sugarcane and coconut is practiced. It is commercially cultivated in Ilocos Region,

Cagyan Valley, Southern Tagalog and Bicol Region. The provinces producing semi-

commercial scale are Davao, Leyte, Neuva E cija and Batangas (Wright, 2014)

According to (Taculao, 2020), Squash (Cucurbita maxiam) or kalabasa in

Filipino, is an annual herbaceous vine that grows to a length of four meters or more.

It has a large fruit that has a yellow, fleshy, interior and is a common vegetable used

in Filipino cuisine such as ginataang kalabasa and pinakbet. It is rich source of

Vitamin A which is good for keeping the eyes healthy, boosting the immune system,

and supporting cell growth among others.

The researchers will use two kinds of vegetables namely; eggplant and

squash to form a burger patty. This study will enhance and innovate the flavor of a

burger as a whole. They aimed to develop a veggie burger by combining the said

two vegetables to make a healthy burger.

 4

Product Flow Chart

Input

SPICY EGGPLANT-SQUASH BURGER

Mise en place
Recipe Development
Recipe Adjustment

Process

Preparation Process

Recipe Adjustment
Recipe Development
Packing and Labeling

Output

Product Tasting and Evaluation

Appearance
Aroma
Taste
Texture
Flavor
 5

Conceptual Framework

The main purpose of this experimental research is to promote acceptability,

saleability and profitability of Spicy Eggplant-Squash Burger. The researchers tried

to achieve the quality taste of the Eggplant-Squash baked into burger. This would be

patronized and accepted in the market as it would be produced appealing and into

useful quality in terms of its appearance, aroma, taste, texture, and flavor.

Statement of the Problem

This study intended to find out the level of acceptability of Spicy Eggplant-

Squash Burger.

Specifically, this study answered the following questions:

1. What is the level of acceptability of the Original Beef Burger in terms of

appearance, aroma, taste, texture, and flavor?

2. What is the level of acceptability of the Spicy Eggplant-Squash Burger in

terms of appearance, aroma, taste, texture, and flavor?

3. What is the significant difference between the Original beef burger and the

Spicy Eggplant-Squash Burger?

 6

Scope and Limitation of the Study

This study focuses on the acceptability of the Spicy Eggplant-Squash Burger

in terms of appearance, aroma, taste, texture, and flavor. The researchers use

Eggplant and Squash as one of the ingredients for the baked burger. This study was

conducted at Mindanao State University Maigo School of Arts and Trades.

Significance of the Study

The findings of this study would provide valuable information and benefits to

the following sectors, to wit:

Local Entrepreneurs. The study may help the entrepreneurs to have more products

to sell.

Local Farmers. This study may help the eggplant and squash farmers to augment

their income in terms of Eggplant and Squash farming.

 7

Future Researchers. The study may guide them as a source of information for their

future experimental research whose aim is to conduct an importance of the

acceptability of food.

Definition of Terms

For a clearer understanding of this study, the following terms are defined.

Acceptability. Conceptually, this refers to the interaction food has with the

consumer at a given moment in time. The factors that affect food acceptability

which covered the appearance, taste, texture, sauce, flavor (Maina, 2018).

Appearance. Conceptually, this refers to the appearance of a food product.

This total perception is built up from all the visual sensations experienced

when a product is viewed on the shelf, as it is being prepared and when it is

presented on the plate (Hutchings, 2017).

Aroma. Operationally, this refers to the flavor and the distinctive pleasant

smell. (Youssef, 2015).

Burger. Conceptually, is a flat round mass of minced meat or vegetables,

which is fried and often eaten in a bread roll. (Cobuild,2016)

 8

Baking process. Conceptually, it is the art, science and craft of using heat to

prepare food for consumption (Blanc et al., 2017).

Flavor. Conceptually, it means the key driver of liking, purchaser behavior

and consuming of food and beverages (Pickering, 2016).

Input. Operationally, this refers to the data provided for turnip nest cookies

production for baking (Beal, 2020).

Labeling. Conceptually, It is a part of branding and enables product

identification (Victor, 2020).

Mise en place. Conceptually, it is a culinary process in which ingredients are

prepared and organized (as in a restaurant kitchen) before baking (Ruhlman,

2019).

Output. Conceptually, this refers to the action process, or an instance of

producing (Joshi & Forbes, 2022).

 9

Packing. Conceptually, this is the action or process of packing something

(Mathis, 2022).

Process. Conceptually, it means a series of actions or steps taken in order to

achieve a particular end (Piathea, 2021).

Recipe adjustment. Operationally, this refers to that which has to be made

and which can only be learned from experience. (Hatchett, 2018).

Recipe development. Conceptually, this refers to being made when

converting a recipe can only be learned from experience, as there are no hard

and fast rules. Generally, if you have recipes that you use often, convert them,

test them, and then keep copies of the recipes adjusted for different yields

(Hatchett, 2021).

Taste. Operationally, this refers to palatability of food through a sensory

perfect manner (Sukkwai et al., 2018).

 10

Tasting. Operationally, this refers to good or discerning judgment, especially

with regard to what is gustatory pleasing (Oxford, 2017).

Texture. Conceptually, this means the sensory attribute of food is

conceptualized through various ways such as thickness, creaminess,

crunchiness, firmness and smoothness (Tauferova et al., 2015).

 11

Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the local literature and foreign literature.

Local Literature

Veggie Burger will be known as vegetable burger in the community because

its main ingredient in the patty is vegetable. Also, it’s a diet food to all the consumers

especially to those people who are having a healthy lifestyle. Veggie Burger can be

addressed to technology because of the newly invented vegetables patties that will

soon be popular, and this may be a compliment for meat patty. In economics, veggie

burger may help the vegetable industry because of the advocacy to use vegetable as

an ingredient to patty instead of using beef/pork alone. The industry of agriculture

may get high economic rates in the future because of the use of vegetable as an

additive to the production of patty.

Eggplant can be planted in any month and anywhere in the Philippines but it's

best from February to June. When selecting, look for eggplants with firm, glossy skin.

Size and color vary widely among types, but the eggplant should feel heavy.

Eggplant has antioxidants like vitamins A and C, which help protect your cells

against damage. It's also high in natural plant chemicals called polyphenols, which
 12

may help cells do a better job of processing sugar if you have diabetes. (Stephanie

Watson, 2021)

Squash provide several health benefits. The antioxidants in squash can play an

important role in reducing oxidative stress. In turn, this may help with cancer

prevention. Several squash varieties are rich in vitamin B6. People with vitamin B6

deficiency may be at a higher risk of developing mental health concerns such as

depression. (WebMD Editorial Contributors, 2020)

Vegetable or "veggie" burgers have become commonplace as meat

alternatives, joining the menu alongside hamburgers in restaurants and fast food

establishments. They are no longer reserved for individuals who follow vegetarian or

vegan diets. As a consumer, you should make an informed choice when deciding

between vegetable and meat burgers. In addition to being tasty, versatile meat

alternatives, veggie burgers offer several health benefits. (Karen LoBello, 2018)

Meat substitutes (also called “novel protein foods”) generally based on plant

proteins, which are developed to replace meat in diet. The study found that

consumers regarded health aspects as easy and similar preparation to meat as

positives attributes. The provision of healthier options is a key aspect of promoting

healthier lifestyle. (Rohall, 2009)

Foreign Literature
 13

In 1982, Gregory Sams launched a new kind of burger the Vege burger. By

1992, Garden burger had become a commercial success. A year later, the Boca

Burger hit the shelves. Between the original dry mix and the frozen Vege Burger that

made its debut in 1984 through a licensing agreement, approximately seven million

are eaten every year. That’s one every four seconds, 24 hours a day. By the time

Sams sold Realeat in 1988, the total went up to 13 million. Now, companies like

Impossible Foods / Beyond Meat are out to make the most realistic meatless meat

— with the main protein source being pea protein / soy protein. Several fast food

chains are testing out menu items featuring meat substitutes to attract consumers

who want to eat less meat for health environmental moral reasons.

By 1985 (the VegeBurger was flying off the shelves at this point), Portland, Oregon,

restaurant owner Paul Wenner founded Garden burger, Inc. and released its first

vegetable-based burger commercially by 1992. 

Eggplant (Solanum Melongena), also known as subergine in France, brinjal in

India,melongene in the West Indies or Guinea squash in America, is a low growing

bushy plant of about two or three feet in height. Although it is a perennial, it is mainly

grown as an annual.Plants older than a year generally do not produce as good yields

or the better quality of fruit as younger plants.The Eggplant is grown for its fruit which

is cooked or eaten as a vegetable. It is an important vegetable crop of tropical and

temperate parts of the world. It is a good source of vitamins and minerals

(particularly iron). Eggplant has been used in traditional medicines, the tissue

extracts have been used for treatment of asthma, bronchitis, cholera and dysuria;

fruits and leaves are beneficial in lowering blood cholesterol. Eggplant is a native of
 14

the Indian sub-continent but Arabs introduced eggplant to the west during the 15th

century.

The color,shape and size of the fruit vary considerably but the usual shapes

are oval or oblong andgenerally the color is dark purple or yellowish-white. The plant

matures in three to four monthsand continues fruiting for another 8-12 weeks. The

Eggplant is harvested well before it is fullymature. By leaving the Eggplants on till

they reach full maturity the yielding capacity of the plantis reduced; but another

reason for the relatively early harvesting is to safeguard the quality ofthe Eggplant.

The semi-mature Eggplant has a higher content of carbohydrates, mature fruit hasa

higher content of carbohydrates, proteins, calcium, iron, carotene and vitamin C than

the fullymature eggplant which is more fibrous. (Kishyap, 2002)

Acorn squash (Cucurbita pepo) is an iconic fall vegetable in the United States,

known for its unique fruit shape and also prized for its culinary properties. Little is

known about the metabolism that underlies the development of fruit quality attributes

such as color, sweetness, texture and nutritional qualities in acorn squash, or any

other winter squash grown worldwide. To provide insight into winter squash fruit and

seed development and add to the genomic resources in the Cucurbita genus, RNA

sequencing was used to generate an acorn squash fruit and seed transcriptome from

the cultivar Sweet REBA at critical points throughout fruit development.genus, RNA

sequencing was used to generate an acorn squash fruit and seed transcriptome from

the cultivar Sweet REBA at critical points throughout fruit (Wyatt, Strickler,

Mazourek., 2015).
 15

To increase the consumption of winter squash, culinary quality is a vital target

of improvement through breeding. Fruit quality is determined by several

characteristics including color, nutrient content, sweetness, flavor and texture. Color

and nutritional value are dually controlled by carotenoid content, with a deeper

yellow or orange color and a higher nutrient level seen as desirable. Sweetness is

associated with sugar content, and higher sweetness is desirable for consumer

acceptance and contributes to improved squash flavor. Winter squash fruit texture is

highly correlated with starch content and dry matter, with higher starch content linked

to a superior texture. These quality traits are quantitative and have a complex

inheritance, yet are controlled by well-understood metabolic pathways.

Understanding the genetic basis of these quality traits will allow for more insight into

the breeding of squash for improved fruit quality.

 16

Chapter 3

METHODOLOGY

This chapter presents the research design, population and sampling,

respondents of the study, research instrument, data-gathering procedures, and the

statistical treatment of data.

Research Design

The type of research design used in this study will be two-group design in

which two (2) comparable groups are employed as control groups and experimental.

This research design is qualified for this study since we are going to differentiate the

original product and the proposed product. The original product was beef burger and

the proposed product spicy eggplant-squash burger.

Respondents of the Study

The respondents of the study were 10 selected faculty members of Mindanao

State University of Maigo School of Arts and Trades.

Research Materials
 17

The materials in cooking spicy eggplant-squash burger include eggplant,

squash, bread crumbs, chili powder, cheddar cheese, onion, black pepper, egg,

garlic, butter, and cooking oil. The corresponding amount of these materials are

stated below.

Quantity Unit Materials/Ingredients

1 Kilo Eggplant

½ Kilo Squash

½ Cup Unsalted butter

2 Piece Egg

2 Cup Bread crumbs

2 tablespoon Chili powder

1 pack Cheddar cheese

½ teaspoon Salt

1 Bulb Onion

1 Clove Garlic

1 teaspoon Black pepper

½ Kilo Tomato

½ Kilo Cucumber

1 Kilo Lettuce

10 Piece Buns

1 Cup Mayonnaise

1 Cup Ketchup

2 cup Cooking Oil

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Recipe Costing

Ingredients (Name and Unit Quantity Unit Price Total Cost

Description)

Eggplant 1 Kilo ₱50.00 ₱25.00

Squash ½ Kilo ₱50.00 ₱25.00

Unsalted butter ½
Pc ₱40.00 ₱40.00

Egg 2 Piece ₱8.00 ₱16.00

Bread crumbs 2 Cup ₱15.00 ₱15.00

Chili powder 2 Pack ₱26.00 ₱26.00

Cheddar cheese 1 Pack ₱51.00 ₱51.00

Salt ¼ Kilo ₱12.00 ₱3.00

Onion 1 Bulb ₱5.00 ₱5.00

Garlic 1 Clove ₱5.00 ₱5.00

Black pepper 1 Pc ₱5.00 ₱5.00

Tomato ¼ Kilo ₱100.00 ₱25.00

Cucumber ¼ Kilo ₱60.00 ₱15.00

Lettuce ¼ Kilo ₱80.00 ₱20.00

Buns 10 Piece ₱5.00 ₱50.00

Mayonnaise ¼ Kilo ₱120.00 ₱30.00

Ketchup 1 Pouch ₱22.00 ₱22.00

Cooking Oil ½ Pocket ₱40.00 ₱20.00

₱368.00
Total Amount:

No. of yield 10 pieces

Cost per portion ₱37.00

 19

Data-gathering Procedures

The data-gathering technique on the level of acceptability of the original beef

burger and the proposed Spicy Eggplant-Squash Burger used a 9-point hedonic

scale in evaluating the products. Ten faculty evaluators will evaluate the quality

attributes of the products in terms of appearance, aroma, taste, texture, and flavor.

The Hedonic scale assumed that participants' preferences exist on a

continuum and that their responses were categorized into like and dislike (Lawless &

Heymann, 2013).

The points in the Hedonic scale with their corresponding verbal description

and interpretations are presented below.

Points Range Response Interpretation

9 8.120-9.000 Like Extremely Very Extremely Acceptable (VEA)

8 7.230-8.119 Like Very Much Very Much Acceptable (VMA)

7 6.340-7.229 Like Moderately Very Acceptable (VA)

6 5.450-6.339 Neither like nor dislike Acceptable (A)

5 4.560-5.449 Dislike Slightly Slightly Acceptable (SA)

4 3.670-4.559 Dislike moderately Moderately Acceptable (MA)

3 2.780-3.669 Dislike Unacceptable (UA)

2 1.890-2.770 Dislike Very Much Very Unacceptable (VUA)

1 1.00-1.889 Dislike Extremely Extremely unacceptable (EUA)

Statistical Treatment of Data

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In the statistical treatment of data, the following statistical tools were used in

the analysis and interpretation of data.

Frequency. This was used in the counting of data

Average-weighted value. This was used to determine the degree of responses

specifically on the perceptions of the faculty evaluators on the level of acceptability of

the proposed product Spicy Eggplant-Squash Burger which was the focus of the

study.

t-test. This was used to measure the importance of shape and size on acceptability

of food quality of the Spicy Eggplant-Squash Burger.

The Tools and Equipment

The tools and equipment in Spicy Eggplant-Squash Burger were, stove,

knives, measuring spoon, measuring cups, mixing bowl, chopping board, grater,

rubber scraper, casserole pots, strainer and rubber scraper.

The Procedure

The procedure of Spicy Eggplant-Squash Burger is shown below.

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Directions:

1). 1. Place eggplant in a microwave safe bowl and microwave on medium-high 3

minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should

be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid

from the eggplants and mash.

2). Grate the squash with a box grater, Add salt to the squash and set aside to set to

release the moisture.

3). Combine cheese, eggs, parsley, onion, garlic and salt with the mashed eggplant

and grated squash. Mix well.

4). Shape the eggplant and squash mixture into patties. Then roll it in breadcrumbs,

patting down to fully coat.

5). Pre-heat oil in a large skillet. Fry the mixture of vegetable patties one at a time

into skillet.

6). Fry each side of the patties until golden brown, approximately 5 minutes on each

side. Patties can be frozen before frying and cooked later.

7). Apply a generous amount of sauce to both buns.

8). Place cucumber, lettuce, tomatoes and onion onto the bottom bun

9). Place cheesy burger patty over the veggies and cover with top bun

10). Spread the cut-side of the bun with softened or melted butter and toast the cut

side on a skillet or on the grill until golden brown.

11). Pack and Label.

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Chapter 4

RESULTS AND DISCUSSION

This chapter presents the results of the study including the analysis and

interpretation.

Acceptability of the Original Beef Burger

Table 1 presents data about the acceptability ratings of the Original Beef

Burger. The highest average weighted value of 7.50 interpreted as “Very Much

Acceptable” goes to the “Appearance” and “Flavor” as indicators. On the other hand,

the lowest average weighted value of 7.20 interpreted as “Very Acceptable” goes to

the “Aroma” indicator. The weighted mean of 7.38 is interpreted as “Very Much

Acceptable.” The data mean that the Original Beef Burger is acceptable to a certain

extent.
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Table 1

Acceptability of the Original Beef Burger

N=10

Indicator Rating AMV 1

9 8 7 6 5 4 3 2 1

Appearance 1 4 4 1 7.50 VMA

Aroma 3 6 1 7.20 VA

Taste 5 4 1 7.40 VMA

Texture 1 3 4 2 7.30 VMA

Flavor 1 4 4 1 7.50 VMA

Weighted Mean 7.38 VMA

Acceptability of the Spicy Eggplant-Squash Burger

Table 2 shows data about the acceptability ratings of the Spicy Eggplant-

Squash Burger. The highest weighted value of 8.90 as interpreted “Very Extremely

Acceptable” goes to the “Taste” indicator. On the other hand, the lowest weighted

value of 8.60 interpreted as “Very Extremely Acceptable” goes to the “Appearance”

and “Aroma” as indicators. The weighted mean of 8.70 is interpreted as “Very

 24

Extremely Acceptable.” The data mean that the proposed Spicy Eggplant-Squash

Burger is acceptable to some extent.

Table 2

Acceptability of the Spicy Eggplant-Squash Burger

N=10

Rating I
AWV
Indicator
 
9 8 7 6 5 4 3 2 1  
VEA
Appearance 6 4               8.60
VEA
Aroma 6 4               8.60
VEA
Taste 9 1               8.90
VEA
Texture 7 3               8.70
VEA
Flavor 7 3               8.70
Weighted Mean VEA
8.70

Significance of the Difference on the Acceptability of the Original Beef Burger

and the proposed Spicy Eggplant-Squash Burger

Table 3 discloses data about the significance of the difference on the

acceptability of the Original Beef Burger and the proposed Spicy Eggplant-Squash

Burger. The computed t-value of 16.500 at 0.05 level of probability with 8 degrees of
 25

freedom is greater than the critical value of 2.306 suggesting that the null hypothesis

is not accepted. There is significant difference in the acceptability ratings of the

Original Beef Burger and the proposed Spicy Eggplant-Squash Burger.

Table 3

Significance of the Difference on the Acceptability of the Original Beef Burger and
the proposed Spicy Eggplant-Squash Burger

Average Weighted Value

Indicator
Original Beef Burger Spicy Eggplant-Squash Burger
Appearance 7.50 8.60
Aroma 7.20 8.60
Taste 7.40 8.90
Texture 7.30 8.70
Flavour 7.50 8.70
Weighted Mean 7.38 8.70

H0: There is no significant difference on the acceptability of the Original Beef Burger

and the proposed Spicy Eggplant-Squash Burger.

Result: t= 16.500; p= 0.05; df= 8; CV= 2.306; Do not accept H0.

 26

Chapter 5

SUMMARY, FINDINGS AND CONCLUSIONS

This chapter presents the summary and findings of the study, and the

corresponding conclusions.

Summary

Burger is a common food that consist of sliced bun, meat patty, filings, sauce

and toppings that makes the dish more flavorful. Since eggplant and squash have a

lot of nutrition, the researchers decided to innovate and enhance the flavor of burger

and putting eggplant and squash as the main ingredients. For this research, this can

be a helpful way to the people who loves to eat burger to gain good nutrition as

health benefits to our bodies.

The researchers tried to achieve the quality taste of the eggplant and squash

into patty. This would be patronized and accepted in the market as it would be

produced appealing and into useful quality in terms of its appearance, aroma, taste,

texture, and flavor. This study focuses on the acceptability of the Spicy Eggplant-

Squash Burger in terms of appearance, aroma, taste, texture, and flavor. The

researchers use eggplant and squash as one of the ingredients for the burger. The

study may guide them as a source of information for their future experimental

research whose aim is to conduct an importance of the acceptability of food.

 27

Findings

This study has disclosed the findings as stated below.

1. The original beef burger were very much acceptable.

2. The proposed Spicy Eggplant-Squash Burger was very extremely

acceptable.

3. There was a significant difference on the acceptability ratings of the

Original Beef Burger and the proposed Spicy Eggplant-Squash Burger.

Conclusions

Based on the findings of the study, the conclusions below are drawn

1. The data mean that the Original Beef Burger are acceptable to the

consumer.

2. The proposed Spicy Eggplant-Squash Burger are more acceptable than the

original.

3. The acceptability between the Original Burger and the proposed Spicy

Eggplant-Squash Burger does remarkably varies.

 28

REFERENCES:

Taculao, P (2020) Magazine Agriculture : “A quick guide to growing squash”

https://www.agriculture.com.ph/2020/05/16/a-quick-guide-to-growing-squash/?

fbclid=IwAR39HmtlKFrvP3Q3GCvO9d_ldtYpdqs9ECN9QNXeOyblpIuCetmceV-eLog

Times Foodie (2022, May 27). Burger Health Benefits and Nutrition Facts. Retrieved

from https://www.timesfoodie.com/nutritional-facts/burger-health-benefits-and-

nutrition-facts/91836241.cms

Csatari, J. (2022, July 1). 6 Surpringsing Side Effects of Eating Burger, Says Science

https://www.eatthis.com/side-effects-burger/?

fbclid=IwAR3QrRXlmcJLZj8ahRfALThlrxcAuVlw1EtKAtMOBTFZDobhuL6oOUZlqRU

Brunio J, Dela Cruz F, Dona J. A, Maliwat M.L, Ocampo V, Oray J. V, Quinto P. V,

(2020) “Assessment of Acceptability of Veggie Patty”, Ascendens Asia Singapore-

Bestlink College of the Philippines Journal of Multidisciplinary Research Abstracts

(ojs.aaresearchindex.com), Vol. 2, No. 1, March 2020, Available

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2008?

fbclid=IwAR1q17McxtYWQu6GVnYOtjA1oE6fLEfqu6d2W7mZA8Makv8WaNCuoXvI

Mlk

Britannica, T. Editors of Encyclopedia (2019, November 26). eggplant. Encyclopedia

Britannica.
 29

https://www.britannica.com/plant/eggplant

ISAA, SEARCA BIC (2020) Questions and Answers about the Fruit and Shoot

Resistant Eggplant (Bt Talong), the First Filipino Biotech Product, Available

https://www.isaaa.org/blog/entry/default.asp?

BlogDate=9%2F23%2F2020&fbclid=IwAR29ZHw0jew4LOM5ryQ7LKeipFRCtG0wW

SJ34Xvg0ChiHZBJ5gUXBKuc6Kk

Zelman K, (2021) Health Benefits of Eggplant

https://www.webmd.com/food-recipes/eggplant-health -benefits?

fbclid=IwAR381jvAnuvrFkVqE-QFn4SYnh92t97W1xRKLCQlp3eq2z_I0b64eFA_j9A

Britannica, T. Editors of Encyclopedia (2021, November 4). squash. Encyclopedia

Britannica

https://www.britannica.com/plant/squash

Wright, J. (2014) Squash Yields.Available

https://beephilippines.info/squash-yields/?

fbclid=IwAR2gBceJc7XH6IgjltfG4a5hfun2z9WpGbrsFpumnRPEfw7P-i94L9Ng4-g

Improve your vocabulary with English Vocabulary in Use from Cambridge.

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 30

Appendices

Appendix “A1”

Letter of Request of the Department Chairperson of the Department of

Industrial Technology
 31

Appendix “A2”

Letter of Request of the Department Chairperson of the Department of Hotel

and Restaurant Management Technology

 32

Appendix “A3”

Letter of Request of the Department Chairperson of the Department of Natural

Sciences and Mathematics

 33

Appendix “A4”

Letter of Request of the Department Chairperson of the Department of

Humanities, Education and Social Sciences

 34

Appendix “B1”

Letter of Request of the Evaluator, Ms, Fatima S. Venus

 35

Appendix “B2”

Letter of Request of the Evaluator, Ms, Ferlyn C. Aboy

 36

Appendix “B3”

Letter of Request of the Evaluator, Ms, Paulita M. Estrella

 37

Appendix “B4”

Letter of Request of the Evaluator, Prof. Aileen A. Alad-ad

 38

Appendix “B5”

Letter of Request of the Evaluator, Ms. June Floy C. Bongcawil

 39

Appendix “B6”

Letter of Request of the Evaluator, Dr. Margarita C. Paghasian

 40

Appendix “B7”

Letter of Request of the Evaluator, Ms. Charlene G. Evangelista

 41

Appendix “C”

Evaluation Sheet (Questionnaire)

 42

Appendix “D1”

Accomplished Evaluation Sheet No. 1

 43

Appendix “D2”

Accomplished Evaluation Sheet No. 2

 44

Appendix “D3”
 45

Accomplished Evaluation Sheet No. 3

Appendix “D4”

Accomplished Evaluation Sheet No. 4

 46

Appendix “D5”

Accomplished Evaluation Sheet No. 5

 47

Appendix “D6”

Accomplished Evaluation Sheet No. 6

 48

Appendix “D7”

Accomplished Evaluation Sheet No. 7

 49

Appendix “D8”

Accomplished Evaluation Sheet No. 8

 50

Appendix “D9”

Accomplished Evaluation Sheet No. 9

 51

Appendix “D10”

Accomplished Evaluation Sheet No. 10

 52

Appendix “E1”
 53

Pictorials During Experiment

Appendix “E2”
 54

Pictorials of the Final Output Due for Evaluation

Appendix “E3”
 55

Pictorials During Evaluation

Curriculum Vitae
 56

Personal Data

Name : Hannah Isabel Abing

Birth date : February 2,1997
Birth place : Kolambugan Lanao del Norte
Home Address : P2, Brgy. Libertad, Kolambugan, Lanao Del Norte
CivilStatus : Single
Gender : Female
Religion : Pentecostal
Father’s Name : Raymond B. Tamparong
Mother’s Name : Alfonsa B. Abing

Education Background

Elementary : Libertad Elementary School

Libertad Kolambugan Lanao del Norte

Secondary : Geronima Cabrera National High School

Poblacion Kolambugan Lanao del Norte

College : Mindanao State University-Maigo School of Arts

and
Trades of Maigo Lanao del Norte

Course : Bachelor of Industrial Technology

(Food and Service Management)

Curriculum Vitae
 57

Personal Data

Name : Amraida P. Omar

Birth date : January 20, 1999
Birth place : Prov. Hospital Baroy Lanao del Norte
Home Address : Bulod Tubod Lanao del Norte
CivilStatus : Single
Gender : Female
Religion : Islam
Father’s Name : Amir B. Omar
Mother’s Name : Mona P. Omar

Education Background

Elementary : Bulod Elementary School

Tubod Lanao del Norte

Secondary : Lanao Norte National Comprehensive High School

Baroy Lanao del Norte

College : Mindanao State University-Maigo School of Arts

and Trades of Maigo Lanao del Norte

Course : Bachelor of Industrial Technology

(Food and Service Management

Curriculum Vitae
 58

Personal Data

Name : Apple Mylene A. Navarro

Birth date : September 24, 1999
Birth place : Tubod Lanao del Norte
Home Address : P-2 Tangueguiron, Tubod Lanao Del Norte
CivilStatus : Single
Gender : Female
Religion : Roman Catholic
Mother’s Name : Armilyne A. Navarro

Education Background

Elementary : Bulua Elementary School

Bulua Cagayan De Oro

Secondary : Lanao Norte National Comprehensive High

School
Baroy Lanao del Norte

College : Mindanao State University-Maigo School of Arts and

Trades of Maigo Lanao del Norte

Course : Bachelor of Industrial Technology

(Food and Service Management)

Curriculum Vitae
 59

Personal Data

Name : Prince Jessie C. Escoba

Birth date : October 5, 1999
Birth place : Liangan East, Bacolod, Lanao del Norte
Home Address : P-3, Liangan East, Bacolod Lanao del Norte
Civil Status : Single
Gender : Male
Religion : Seventh Day Adventist
Father’s Name : Jesus V. Escoba
Mother’s Name : Belen C. Escoba

Education Background

Elementary : Liangan East Elementary School

Liangan East Bacolod, Lanao del Norte

Secondary : Liangan East High School

Liangan East Bacolod, Lanao del Norte

College : Mindanao State University-Maigo School of Arts

and Trades of Maigo Lanao del Norte

Course : Bachelor of Industrial Technology

(Food and Service Management)