1

Republic of the Philippines

Department of Education
Schools Division of Tarlac Province
CORAZON C AQUINO HIGH SCHOOL
Pob. 3, Gerona, Tarlac

PUSO NG SAGING AND SMOKED FISH LUMPIANG SHANGHAI

AND CHICKEN LUMPIA: ITS COMPETITIVENESS
AND ACCEPTABILITY

A Research
Presented to the
Department of Senior High School
Corazon C Aquino High School
Gerona, Tarlac

In Partial Fulfillment
Of the Requirement for the Course
Inquiries, Investigations, and Immersions

VANESSA JANE M. TOMAS et al.

April 2018
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Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Food is one of the most important necessities for human, and helps everyone to

become more productive. Innovating foods that is made from the local ingredients will give

a new kind of flavor not only for Filipinos but also for the other countries. This study proves

that innovating things can change one community, one country, and probably, one world.

As the 21st century strikes reality, the millennia’s involves in current world wherein

innovations are yielded and enhanced. People nowadays ate those foods that gives firework

to their taste buds and easily disregarded the nutrients they take up.

This study gives a lot of benefits for everyone. Puso ng Saging and Smoked Fish

Lumpiang Shanghai possesses several minerals. From the main ingredients, Banana

Blossom and Smoke Fish it has a protein, fat, fiber, calcium, phosphorous, iron, potassium,

magnesium and vitamin E.

In Indonesia Lumpia has become a favorite snack and is known as a street hawker

food in the country. In the Nether and Belgium, it is spelled ‘loempi’, which is the old

Indonesian spelling for lumpia and also become the genetic name for spring roll in Dutch

and French. Another variation is the Vietnamese lumpia, wrapped. In a thinner piece of

pastry, in a size close to a spring roll though, the wrapping closes the ends off completely,

which is typical for lumpia. In Venezuela, it is spelled lumpia and was introduced by the

Chinese who migrated to South America (Wikipedia.org).

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Lumpia is a phenomenon that spread widely throughout South East Asia and other

parts of the world. Evolving from the Chinese spring roll lumpia is a simple yet lavishing

finger food. Discovered among the Filipinos by the Spanish during Spain’s rule, lumpia

was an elegant food that was poised to expend beyond its homeland. By the 17th century

lumpia was introduced to Guam again to do the Spanish colonization. What came next was

a vast variety of lumpia that invaded the world. Lumpia has had different cultural

incarnation including Vietnamese lumpia, Indonesia lumpia and even European lumpia

spreading from France and into England (Tan, 2016). Each lumpia no matter what

nationality, consists of a wrapper, be it rice or flour, stuffed with assorted meat and

vegetables, sealed with assorted then fried. To complement the crunch outer shell and the

inner meaty goodness sweet and sour sauce is often the choice for dipping. Served by the

dozens lumpia can be an appetizer or an entree regardless it is always good and never

ceases to feed people (noczkus.wordpress.com).

Serving meat and/or vegetable in an edible wrapper is a Chinese technique now

found in all around the South East Asia. The Filipino version has meat, fish, and vegetable,

heart of palm and combinations thereof served fresh or fried or oven bare.

Since lumpia has meat, it is also rich in protein is a nutrition known for building

and repairing our muscle tissue, calcium is also preventing which help in brazening our

bones, vitamin A form carrot is also a big help in improving our eyesight. Garcia stated

that since it is fibrous it normally does entail eating with rice which is commonly done by

Filipinos. One lumpia is heavy enough to serve as one meal. It is great for people on a diet

as well as diabetics(www.philippinecusine.net).
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The lumpiang shanghai is a delicious food that is usually prepared in birthdays,

christening, fiesta and other occasion. Lumpiang shanghai is a snack which is tastier and

healthier than eating junk food. Preparing shanghai is easy because the only thing you need

to do is to combine all the ingredients but it is a struggle in the process of wrapping it. It

needs to secure the edges properly. Lumpia must be deep fried to achieve its crunchy

texture.

The researchers come up with this study by thinking on how to innovate the popular

Lumpiang Shanghai, which filled with pork or chicken, carrots, celery, onion, egg, and

seasoning. The researchers decided to used banana blossom instead of pork or chicken. The

researchers used the study because the ingredients used are not expensive, it is also tasty

and affordable that suits the budget and taste buds of the consumers. This study introduces

the ‘Puso ng Saging’, Philippines one of a kind food into the heart of every dining tables

around the world.

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Statement of the Problem

This study aimed to compete Puso ng Saging and Smoked Fish Lumpiang Shanghai

with commercial product.

Specifically, it sought answers from the following questions:

1. How is Puso ng Saging and Smoked Fish Lumpiang Shanghai developed?

2. How is Puso ng Saging and Smoked Fish Lumpiang Shanghai describe in

terms of:

2.1. Appearance;

2.2. Taste;

2.3. Size;

2.4. Packaging;

2.5. Innovative;

2.6. Shelf-life;

2.7. Flavor;

2.8. Nutritive Value;

2.9. Marketing; and

2.10. Customer’s Acceptability?

3. Is there a significant difference between Puso ng Saging and Smoked Fish

Lumpiang Shanghai and Chicken Lumpia?

4. How is the acceptability of the customers to this product determined?

5. What are the implications of the study to Cookery?

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Hypothesis

The following was hypothesized in this study:

1. There a significant difference between Puso ng Saging and Smoked Fish Lumpiang

Shanghai and Chicken Lumpia.

Scope and Delimitation

The study aimed to develop and to compete the Puso ng Saging and Smoked Fish

Lumpiang Shanghai with the commercial product to the faculty members of Corazon C

Aquino High School, school year 2017-2018.

The researchers used finely chopped banana blossom, flakes smoked fish, brown

sugar, chili powder, minced garlic and onion, lumpia wrapper, oil, vinegar, salt, and

powdered pepper.

Thirty faculty members in Corazon C. Aquino High School are the respondents of

the study. The experts studied about cooking, accounting, marketing, and are national

certificates holder.

Significance of the Study

This study aims to develop and to determine the difference compared to the

commercial product to the community and the expert the Puso ng Saging and Smoked Fish

Lumpiang Shanghai. This study will benefit to the community, experts and future

researchers.

To the community, the results of the study will be beneficial in having a healthy

snack or dish. The Smoked Fish and Banana Blossom which are the main ingredients in

the recipe are affordable and easily be found in public markets.

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To the experts, the result of this study will give them new ideas, suggestions and

improve it.

Lastly, to the future researchers, the result of the study will engage them in similar

application.

Definition of Terms

For the clarity of discussions, the following terms were defined:

Appearance. This pertains the way something looks (Merriam Webster.2017). In

this study, it pertains to the presentation of the recipe.

Chicken Lumpia. This refers to a chicken egg roll version with a piece of long

green pepper inside (Panlasangpinoy.com,2016). In this study, it refers to the lumpiang

shanghai in which the main ingredient is chicken.

Customer Acceptability. This pertains to the feasibility of whether a product or

service will be acceptable to the consumer require tests, survey, pretest and even prototypes

(Del Giudic,2010). In this study, it pertains to the affordability of the product to the

community.

Innovative. This refers to introducing or using new ideas or methods (Merriam

Webster 2017). In this study it refers to the uniqueness of the study.

Lumpiang Shanghai. This pertains to a dish made –up of ground pork or beef,

minced onion, carrot and spices with the mixture held together by beaten egg (Panlasang

pinoy.com,2016). In this study, it pertains to the food classification of the study.

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Marketability. This refers the act or process of selling or purchasing in a market

(Merriam Webster,2017). In this study, it refers supply and demand of the product.

Nutritive Value. This pertains to the relating to or concerned with nutrition food

with nutritive value (Dictionary @.com,2016). In this study, it pertains to the minerals and

vitamins from the main ingredients of the product.

Packaging. This refers to the technology of enclosing or protecting products for

distribution, storage, sale and use. In this study, it refers to the container used to protect

and ensure the cleanliness of the product.

Puso ng Saging. This pertains to a large, dark purple –red blossom that grows from

the end of a bunch of bananas (Grosz, 2017). In this study it pertains to the flower of the

banana and use as one of the filling of the product.

Shelf-life. This refers to the period during which a stored commodity remains,

effective useful for consumption (Dictionary @.com, 2016). In this study, it refers on how

long is the spoilage of the product.

Size. This pertains to the fixed portion food or drink (Merriam Webster, 2017). In

this study, it pertains to the amount of serving of the product per piece.

Taste. This refers to the sense of the flavor something that you are eating or

drinking (Merriam webster,2012).in this study, it refers to the flavor of the recipe.

Flavor. This pertains to the taste, especially the distinctive taste of something as it

is experienced in the mouth, (Dictionary @.com, 2016). In this study, it pertains to the

different flavors of the recipe.

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Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This section presents the review of related literature that gives information on the

study, and related study that shown the similarities and its difference to the presents study.

Related Literature

Salting and smoking fish was practiced for countries. Man discovered he smoking

was a very effective tool in preserving Fish. Heavy salting and long period of cold

smoothing preserved Fish well enough so they could be kept for months without spoiling

(Marianski, 2014).

Robertson (2009) cited that eating lots of different vegetables and fruits, especially

deeply colored one’s will increase the range of nutrients and health benefits these foods

provide. Vegetables and fruits are high in vitamins.

Fish contains 80% water, 18 to 20% high grade protein, less than 1% fat, and low

numbers of calories. It is rich in most vitamins both the fat soluble A and D and the water

soluble B and C. it is a good source of iron, calcium, phosphorus, fluorine, and potassium

and provides an abundant amount of iodine. Fish is low in fat, cholesterol, and

carbohydrates (Tadle, 2000).

Watsons (2016), the benefits of Banana Blossom are managing anemia, reduces

free radical activity wards off infections and Boosts mood and reduces Iron, Potassium

and Vitamin E.
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Smoking is applied to fish that has been cooked previously in salt solution or brine

the includes the popular tinapa. The preserving effect of the smoke is due more to the

drying. And cooking of the product than to the action of preservatives from hardwood fuel

(Lopez,2016).

There is a considerable and growing body of evidence which suggested that diets

rich in fruit and vegetables, and the antioxidant nutrients they contain, are protective

against including secondary heart diseases and cancer Dietary advice to the public

encouraging increased consumption of fruit and vegetables has remained remarkably

consistent over the years (Rayner, 2007).

Sahin & Sumnu (2009) mentioned that frying is one of the oldest food preparation

process. It dates back as early as 1600 BC. Various fried products have been consumed

by different cultures during the centuries.

Vegetables are low in calories and facts but are good sources of vitamins and

minerals. They are mostly green, yellow or orange and they are also rich resources of

magnesium, potassium, iron, calcium, beta- carotene, vitamin B complex, vitamin- C,

vitamin K and vitamin A. Vegetables are also excellent sources of many antioxidants.

These are health enriching phyto-chemical compounds help in boosting the body’s

immune system against malnutrition, stress, diseases, and cancers (James, 2017).
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Summary

To prolong the shelf life of the fish salting and smoking is affective. Vegetables

and Fruits increase the range of nutrients and health benefits of the people. Fish contain

several minerals and vitamin. Banana Blossom is healthy and it is containing several

minerals. The popular tinapa is example of smoking smoke more suitable in drying and

cooking than the presentative from hardwood fuel. Consumption of fruit and vegetables

is good for diets and it also protect against other diseases. Frying is oldest method of food

preparation that consumed by different culture. And vegetables are good sources of

vitamin and mineral that help people to be free from malnutrition, stress, diseases and

cancers.

Related Studies

Food researches have been carried out locally and abroad. There have been some

on small scale and only a limited aspect of the subject.

A. Foreign

The study conducted by Korten (2015) on the recipe Lumpiang Shanghai. Lumpia

Wrappers purchased from the store tend to get dried and stuck together. The edges get too

stiff and are easily form in attempts to separate one from the others. Take a wet clean

kitchen towel or cheesecloth and wrap the whole package with it. When edges have

softened, very carefully take off each wrapper wonton wrappers sold in Chinatown

markets are too thick for Lumpia; add more stuffing it using these wrappers.
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The study of Korten is similar to the present study because the study is also about

Lumpiang Shanghai and they are both easy to made. On the other hand, this study is unique

because the study will use puso ng saging to add nutrition on the lumpiang shanghai.

The study conducted by Fagone (2017) on the recipe steamed Vegetable Spring

Rolls. These steamed vegetable spring rolls are a group favorite every time. Pair them with

a chili-lime dipping sauce or even add some diced shrimp or ground filling to the chicken.

There are so many possibilities – both savory and sweet – with these magical spring roll

wrappers.

The study of Fagone is similar to the present study because they are both delicious

and nutritious, and they are a snack which is healthy than a junk food. On the other hand,

this study is unique because the ingredients is not frequently use in the other spring roll

which is the banana flower and the smoke fish.

The study conducted by Gannon and Namkong (2009) on the recipe kalua pork

and lobster spring rolls with Mango-Chile dipping sauce. Sirach sauce is a Thai Chile,

garlic, and vinegar named for a seaside town in Thailand and is one among may Asian

Chile sauce this one, it lomes in a plastic squirt bottle with a bright green cap. Spring roll

wrapper, fresh or frozen are made from flour and water in thin squares or rounds about 6

to 7 inches in diameter. There are different from egg rolls wrappers which contains eggs,

and lumpia wrappers which contain cornstarch.

The study conducted by Gannon and Namkong is similar to the present study

because they are under the spring rolls type of snack. On the other hand, the present study
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is unique because it can be serve even without sauce, it is tasty and complete so it is ready

to serve without a sauce.

The study conducted by De Monterio and Neustad (2006) on the recipe Cambodian

spring rolls. These spring rolls were originally Vietnamese, but they have won great favor

with Cambodians, who now eat them all the time for snacks. In Cambodia, you can find

Rouleau at food stands and restaurants and there are even vendors who walks the city

streets with all the fixing in two baskets a tiny charcoal burner, a work, the meat, noodles

and vegetable ready to lay everything out at your feet while the prepare this treat.

Once you master the wrapping technique, this recipe is remarkably simple to make, and

the crispy friend spring rolls garnished with fresh herbs and vegetables rolled up in a

lettuce leaf dipped in a sprightly sauce, are always a big hit.

The study of De Monterio and Neustad is similar to the present study because it

became simple to made if you master the wrapping technique. On the other hand, this

study is unique because it not wrapped in lettuce and dipped on a sprightly sauce, it is

wrapped into lumpia wrapper without sauce.

B. Local

The study conducted by Garcia (2010) on the recipe Spring Rolls Lumpiang

Shanghai. Spring Rolls are a great finger food that everybody loves. Filipinos know them

as Lumpia, which is derived from the Hokkien word meaning “mixed vegetables and meat

rolled”. This version, Lumpiang Shanghai, refers to a spring roll stuffed with ground pork

and then fried, but ground chicken, shrimp or crab can also be used.
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The study of Garcia is similar to the present study because both are classifying as

a shanghai and easy to made. On the other hand, this study is unique because instead of

using carrots it uses Banana Blossom and instead of ground pork or chicken it use smoked

fish smoked fish.

The study conducted by Aranas (2007) on the recipe Shanghai Egg Rolls. These

egg rolls are unique for a few reason. The pencil thin-rolls have an elegant striking

appearance very different from the thick stuffed egg rolls typically seen at the local

Chinese takeout restaurant. They are primarily filled with a thin line of seasoned, pork and

wrapped with a special Lumpia wrapper, which once cooked has a perfectly smooth

surface and an extra crispy crunch.

The study of Aranas is similar to the present study because it is easy to do and

delicious that everyone will like. On the other hand, this study is unique because the filling

of the present study is different from the study of Aranas.

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Conceptual Framework

The paradigm of the study is given below.

Development of Puso ng Saging and

Smoked Fish Lumpiang Shanghai

Description of Puso ng Saging and

Smoked Fish Lumpiang Shanghai

Puso ng Saging and Smoked Chicken Lumpia

Fish Lumpiang Shanghai

Acceptability of study to the

consumers

The implications of the study to cookery

Figure 1. Paradigm of the Study

Puso ng Saging and Smoked Fish Lumpiang Shanghai was developed. After

which the product was developed and the commercially available target competed

product Chicken Lumpia will be described in terms of, taste, size, packaging, flavor,

marketing, costumers’ acceptability. The descriptions to the products will be used in

testing their differences. Finally, the results of this study will be used discussing the

implications to cookery.
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Chapter 3

METHODS OF STUDY AND SOURCES OF DATA

This section presents the research design, the respondents of the study and the

sampling procedure to be used, the collection and analysis procedure, and the research

methodology.

Research Design

This study used the Causal-Comparative Research Design. A Causal Comparative

Research Design tests the difference between two groups. This study is a Causal

Comparative study because its tested the difference between Puso ng Saging and Smoked

Fish Lumpiang Shanghai and Chicken Lumpia.

For the data gathering, to determine the competitiveness and acceptability of Puso

ng Saging and Smoked Fish Lumpiang Shanghai between the commercial product. The

researchers constructed an instrument wherein it consists of ten (10) basis. Each basis

consists of five (5) statements. The researchers determine the acceptability and

competitiveness of the study by presenting the both product to respondents and criticized

it by answering the questionnaire given by the researchers. After collecting all the data, the

researchers computed the means to determine the competitiveness and acceptability of the

product.

Respondents of the Study

The researchers had 30 respondents from the faculty teachers from Corazon C.

Aquino High School.

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Sampling Procedure

The researchers start in setting what time researchers went around where faculty

teachers are free. The researcher chose to circulate in break time because the researchers

think that on that time other faculty teachers are free. The researchers` respondents are

randomly selected were all the teachers who are free is become the respondents. The time

and day of gathering data was settled, the researchers prepared the questionnaire instrument

and when the questionnaire instrument are okay, the researchers make 30 copies of

instrument.

The day of gathering data has come, researchers prepared the two different recipe

which are the researchers product and the commercial product, then the researchers cooked

the two product for the respondents answer the instruments. When it is already break time,

researchers circulated and all the faculty teachers who are free given instrument and the

two different product until the 30 respondents completed. After an hour all the instrument

collected by the researchers from the respondents.

And the researchers start to get the number of check in every corresponds per table

in the instrument and get the mean of every table to determine if there a significant

difference between Puso ng Snging and Smoked Fish Lumpiang Shanghai and Chicken

Lumpia and its acceptability of the customers.

Data Collection and Analysis Procedure

The researchers went around to the principal office to asked for the approval of the

letter to allowed the researchers to gathered data, when the principal approved the letter the

researchers get it. The researchers circulate to start gathering data. The researchers`
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respondent is given an instrument and, the product A and product B one by one for them

to answer the researchers` instrument. All the responses of the researchers` respondent will

determine the difference of Puso ng Saging and Smoked Fish Lumpiang Shanghai and

Chicken Lumpia and its acceptability o the customers.

Instrument

The researchers` instrument is a questionnaire that contains 50 sentences. Every 5

sentences are related in every description which are appearance, taste, size, packaging,

innovative, shelf-life, variety of flavor nutritive value, marketing and customer’s

acceptability a total of 50 sentences. This sentences are completed the questionnaire

instrument which be use for the gathering data.

A. Preparation of the Instrument

The researchers make the instrument specific for the respondent to easily answered

the instrument, there are table consist three columns which the second column respondent

check their responses in product A and third column respondent check the responses in

product B. The respondent response will be determining the difference of Puso ng Saging

and Smoked fish Lumpiang shanghai and Chicken Lumpia.

B. Validation of the instrument

The researchers instrument was validated by four persons which are the validators.

The validators suggestion to the instrument are, make the other sentences short for the
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researcher`s respondent easily read it, change the other words that is too broad because

there is a possibility that the researcher`s respondent can`t understand its main point and

check others grammar of the sentences. after the validator give their suggestion and they

done validating the instruments, researchers get it. The researchers follow the validator

suggestions. the researchers use the instrument to start gathering data to determine the

acceptability and competitiveness of the study.

Researchers Methodology

The researcher used indirect or questioner method in gathering data for the study.

According to key (1997), the indirect method is most a very concise, preplanned set

question designed to yield specific information to meet a particular need for research

information about some pertinent topics.

Scales Used

In interpreting the value gathered during the collection of data, the following scales

were used.

4.20-5.00 Very Much Acceptable

3.40-4.19 Much Acceptable
2.60-3.39 Acceptable
1.80-2.59 Slightly Acceptable
1.00-1.79 Not Acceptable

The highest possible response which is 5 is subtracted by the lowest possible

response 1 equals 4. The difference is them divided by 5 which is the total number of

possible responses. The quotient 0.80 is them added from the lowest possible response

which is 1.00 until such time that the divided 5 number of total responses are achieved.
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Statistical Treatment

In describing the Puso ng Saging and Smoked Fish Lumpiang Shanghai in terms of

appearance, taste, size, packaging, innovation, shelf-life, variety of flavor, nutritive value,

marketing and costumer’s acceptability the weighted mean will be used. The weighted is

computed using the formula,

𝑊𝑋
𝑋̅ =
𝑁

where,

𝑋̅ Weighted Mean

𝑋 Raw Score

𝑊 Weight

𝑁 Number of Cases

In testing the difference between Flavored Barquiron and Milked Polvoron, the t-

test for independent data will be used. The t-test for independent data is used in testing the

difference between two parametric distributions. It is computed using the formula,

|𝑋̅ − 𝑌̅|
𝑡=
(∑ 𝑋)2 2
2 − (∑ 𝑌) ]
[∑ 𝑋 2 − ] + [∑ 𝑌
𝑛1 𝑛2 1 1
√{ } ( 𝑛1 𝑛2 )
+
𝑛1 + 𝑛2 − 2

where,

𝑡 𝑡-test for independent data

𝑋 Flavored Barquiron

𝑌 Milked Polvoron
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𝑛1 Number of Cases for Flavored Barquiron

𝑛2 Number of Cases for Milked Polvoron