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AMPALAYA PANDESAL



Presented to
The Faculty of College of Hotel and Restaurant Management
Nueva Ecija University of Science and Technology



In Partial Fulfilment
Of the Requirements for Subject Research

By:
Erline Mae C. Caysido
Julie Ann E. Marquez
Kimberlyn O. Ocampo
Arianne O. Tolentino



April 2014
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APPROVAL SHEET ON THIS PAGE


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ACKNOWLEDGMENT

The researchers wish to express their gratitude and
appreciation to the following persons who have been
instrumental in the development and completion of this study.
To their Research Adviser, Dr. Zenaida A. Villariaza for
her constant support and encouragement in accomplishing
study.
To their parents and loved ones, for their unending
support and unconditional love. They have been the
researchers source of inspiration.
To the Dean of College of Hotel and Restaurant
Management, Ms. Ma. Cecilia P. Pradez, for allowing them to
conduct this study.
To the 2nd year HRM of this institution, for entrusting
information pertinent to this study.
Most of all, to the Father Almighty, for the guidance
and wisdom He has given them in succeeding this endeavour.
To god be the glory!

Erline Mae C. Caysido
Julie Ann E. Marquez
Kimberlyn O. Ocampo
Arianne O. Tolentino

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DEDICATION

With love and affection, the researchers would like to
extend their heartfelt gratitude to the persons, who, in one
way to another, contributed to the success of this study.
This humble piece of work is dedicated to the
researchers parents, friends, and to God Almighty!

Erline Mae C. Caysido
Julie Ann E. Marquez
Kimberlyn O. Ocampo
Arianne O. Tolentino


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TABLE OF CONTENTS
Page
TITLE PAGE................................................ i

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

ACKNOWLEDGMENT............................................ iii

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

TABLE OF CONTENTS......................................... v

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

LIST OF FIGURES........................................... vii

ABSTRACT.................................................. ix

Chapter 1: THE PROBLEM & ITS BACKGROUND................... 1

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

Statement of the Problem................................ 4

Conceptual Framework..................................... 5

Research Paradigm....................................... 6

Significance of the Study............................... 8

Scope and Delimitation.................................. 9

Definition of Terms..................................... 10

Chapter 2: REVIEW OF RELATED LITERATURE & STUDIES......... 12

Foreign Literature...................................... 12

Local Literature........................................ 16

Relevance of the Review................................. 26

Chapter 3: RESEARCH METHODOLOGY........................... 27

Methods of Research Used................................ 27

Data Gathering Tool/Instrument.......................... 28

Procedure in Making Ampalaya Pandesal................... 28

Analysis of Data........................................ 30

Care and Management..................................... 31

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Page
Chapter 4: PRESENTATION, ANALYSIS & INTERPRETATION OF DATA... 32

Profile of the Respondents.............................. 32

Preparation of Ampalaya Pandesal........................ 34

Respondents Evaluation of the Finished Product......... 35

Respondents Preferred Type of Ampalaya Pandesal........ 38

Chapter 5: SUMMARY, CONCLUSION & RECOMMENDATION........... 39

Summary.................................................. 39

Conclusion............................................... 43

Recommendation........................................... 44

BIBLIOGRAPHY.............................................. 45

APPENDICES................................................ 48

Appendix A. Letter of Request / Approval from the Dean... 49

Appendix B. Consent / Letter to the Respondents......... 50

Appendix C. Sample Questionnaire........................ 51

Appendix D. Sample Pictures / Documentation............. 53

Appendix E. Curriculum Vitae............................ 55

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LIST OF TABLES
Table Page
1.1 Age Profile of the Respondents....................... 32

1.2 Gender Profile of the Respondents.................... 33

2.1 Ingredients Needed in preparing Ampalaya Pandesal.... 34

2.2 Materials Needed in preparing Ampalaya Pandesal...... 35

3.1 Respondents Evaluation in terms of Appearance....... 36

3.2 Respondents Evaluation in terms of Color............ 36

3.3 Respondents Evaluation in terms of Taste............ 37

4.0 Respondents Preferred Type of Ampalaya Pandesal..... 38


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LIST OF FIGURES

Figure Page
1 The process of baking and testing the product........ 6

2 The I-P-O Model of this study............................. 7




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ABSTRACT

Title : Ampalaya Pandesal

Adviser : Dr. Zenaida A. Villariaza

Researchers : Erline Mae C. Caysido, Julie Ann E. Marquez,
Kimberlyn O. Ocampo & Arianne O. Tolentino

_____________________________________________________________

Ampalaya pan-de-sal is bread with vegetable bits. The
Ampalaya or Momordica Charantia, its dough is made up of
flour, sugar, butter, milk, salt, yeast and Ampalaya bits. A
nutritious meal for everybody, that aims to give health
benefits.
Ampalaya leaves and fruits are excellent sources of
Vitamin B, iron, calcium, and phosphorus. It is also rich in
beta carotene. Ampalaya is used as herbal treatment for
diabetes, HIV, coughs, skin diseases, and sterility in women,
parasiticide, antipyretic and as purgative among others.
Ampalaya is for Diabetes. Clinical Studies for Ampalaya
Bitter Melon demonstrated hypoglycaemic properties (blood
sugar lowering) or other actions of potential benefit against
diabetes mellitus.
It is for the reason that the researchers conducted this
study in order to determine the feasibility or applicability
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of Ampalaya pandesal. Also the researchers wanted to know the
peoples response on its distinct characteristics when mixed
with pandesal dough.
This study therefore aimed to prepare/bake and evaluate
a bread/pandesal using Ampalaya (bitter gourd; Momordica
charantia) as the main ingredient mixed with dough.
Specifically, this study aimed to answer the following
questions:
1. How may the Ampalaya pandesal be prepared in terms of:
1.1 Ingredients; and
1.2 Materials needed?
2. How may the respondents evaluate the finished product in
terms of:
2.1 Appearance;
2.2 Color; and
2.3 Taste?
3. Which of the two types of Ampalaya pandesal (sweetened
and unsweetened) was more preferred by the respondents?

In terms of methodology, a descriptive method of research
was used. After creating the sweetened and unsweetened
ampalaya pandesal, 50 respondents (2
nd
year HRM students of
NEUST) were asked to evaluate its characteristics if it is
feasible to become another healthy variety of pandesal.
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On the second week of January 2013, cooking of pandesal
was done at the HRM laboratory. Testing/evaluating with
respondents using survey/questionnaire was done right after
the bread product was perfected. Mainly descriptive
statistics was employed to interpret the results. The entire
study lasted from November 2013 to March 2014.
Results or findings revealed the following:
Profile of the Respondents
Thirty-eight (38) or 76% of respondents belong 17-18 age
group while 12 or 24% of them belong to 19-21 age group while
gender ratio is nearly proportional with each other. There
were a total of 27 or 54% male respondents while there were
23 or 46% female respondents.

Preparation of Ampalaya Pandesal
The ingredients used in preparing Ampalaya pandesal
which in include all-purpose flour, bread flour, white sugar,
melted butter, baking powder, warm water, rapid rise yeast,
salt raw egg, cooking oil and grated Ampalaya is the
ingredients in preparing Ampalaya pandesal.
For the preparation phase, measuring cup and spoon,
plates, spatula, beaker, grater and strainer were used. In
mixing phase, mixing bowl and spatula were utilized. Finally,
the baking phase was aided by oven and parchment paper.
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Respondents Evaluation of the Finished Product
In terms of appearance, both sweetened and unsweetened
pandesals were evaluated as Presentable with an overall
weighted mean of 4.04 (TWF=207) and 3.94 (TWF=197),
respectively.
In terms of color, again, both sweetened and unsweetened
pandesals were evaluated as Very Good with an overall
weighted mean of 4.14 (TWF=207) and 4.18 (TWF=209),
respectively.
Lastly, in terms of taste, the overall ratings differ in
which the unsweetened pandesal was evaluated as Very Tasty
with an overall weighted mean of 4.20 (TWF=210). Sweetened
type was rated as Moderately Tasty with an overall weighted
mean of 4.12 (TWF=206).

Respondents Preferred Type of Ampalaya Pandesal
It was evident that sweetened type (f=30; 60%) of
Ampalaya pandesal was 20% higher than sweetened type (f=20;
40%). Sweetened type of Ampalaya pandesal was more preferred
by the respondents.

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Conclusion
Based from the findings and in accordance to the problem
statement, the following conclusions were drawn:
1. The respondents were dominated by teenagers or
adolescents. Gender ratio is nearly proportional with
each other tough there were a little more male
respondents than females.
2. There were various ingredients, materials, equipment and
method utilized in Ampalaya pandesal production which
were common to the pandesal bought and readily available
in the market. The main difference was that, Ampalaya
meat was utilized in this study and was found out to be
feasible.
3. Generally, the Ampalaya pandesal was highly and
positively characterized by the respondents. In terms of
appearance of the finished product, both sweetened and
unsweetened pandesals were evaluated as Presentable.
In terms of color, again, both types were evaluated as
Very Good. Lastly, in terms of taste, the unsweetened
type was evaluated as Very Tasty while sweetened type
was rated as Moderately Tasty.
4. As a final remark, sweetened type of Ampalaya pandesal
was more preferred by the respondents.

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Recommendation
The researchers therefore recommend the following:
1. Follow up studies should be conducted to further improve
the quality of the Ampalaya Pandesal in terms of
appearance, color, taste, and perhaps, aroma, texture or
consistency.
2. Conducting studies regarding its health benefits when it
is already incorporated in a dough in the form of pandesal
is also recommended.
3. Future studies on comparison of different market prices of
common pandesal versus Ampalaya pandesal. Conduct further
studies regarding its potential source of a business in
order to determine its profitability.
4. Future researchers may utilize this either as a reference
material or as a guide as they conduct similar studies.