ACCEPTABILITY OF MAYATBANG (Dioscorea luzonensis schauer) AS

STARCH

An

Undergraduate Thesis

Presented to the

Faculty of College of Hospitality Industry

University of Rizal System

Antipolo City

In

Partial Fulfillment

of the Requirements for the degree

Bachelor of Science in Hospitality Management.

MARIE CHESCA O. PANAGUITON

KARYLLE T. ESCOVIDAL
PRINCESS L. BAAY
LENNON SJ. TRINIDAD

November 2023
 APPROVAL SHEET
The thesis entitled "ACCEPTABILITY OF MAYATBANG (Dioscorea

luzonensis) AS STARCH" prepared and submitted by Marie Chesca O.

Panaguiton, Karylle T. Escovidal, Princess L. Baay and Lennon SJ. Trinidad in

partial fulfillment of the requirements for the degree Bachelor of Science in

Hospitality Management has been examined and is hereby recommended for

approval and acceptance.

Month 00, 0000 CLAUDINE D. MARTY

Adviser

Approved in partial fulfillment of the requirements for the degree Bachelor

of Science in Hospitality Management by the Oral Examination Committee.

______________________
Chairperson

________________________ RICARDO R. ARISTON, Ph. D

Member Member

Accepted in partial fulfillment of the requirements for the degree Bachelor

of Science in Hospitality Management.

_________________ JONNAH O. BAUTISTA, MSCA

Date Dean, College of Hospitality Industry
 ACKNOWLEDGEMENT

The researchers extend their gratitude and appreciation to all of those who

extended their assistance and made this research successful.

Prof. JONNAH O. BAUTISTA, Dean College of Hospitality Industry, for the

approval of this study;

Dr. CLAUDINE D. MARTY, their adviser, who supervised and monitored

the researchers which helped to improve the study;

____________________, their panel chairman, shared valuable advice,

relevant ideas, and suggestions;

Dr. RICARDO R. ARISTON, their statistician, who helped in answering all

the inquiries regarding the statistical treatment needed for the study;

____________________, their critic reader, who reviewed the grammatical

aspects of the manuscript ensuring that the study was free from grammatical

errors;

Dr. CLAUDINE D. MARTY, their research professor, who taught the

necessary steps on how to conduct the study appropriately;

RESEARCHER'S FAMILY AND FRIENDS, who willingly widened their

hands for the support, love, and encouragement;

Finally, to ALMIGHTY GOD, who gave the strength, self-confidence,

motivation, and inspiration that led to the researchers' success.

The Researchers
 TABLE OF CONTENTS

Page

TITLE PAGE i

APPROVAL SHEET ii

ACKNOWLEDGEMENT iii

DEDICATION iv

ABSTRACT v

TABLE OF CONTENTS vii

LIST OF TABLES ix

LIST OF FIGURES x

LIST OF APPENDICES xi

Chapter

1 THE PROBLEM AND IT’S BACKGROUND

Introduction 1
Background of the Study 3
Statement of the Problem 7
Hypothesis of the Study 8
Scope and Limitation of the Study 8
Theoretical Framework 10
Conceptual Framework 11
Significance of the Study 14
Definition of Terms 15

2 RESEARCH METHODS AND PROCEDURES

Methods of Research 17
Setting of the Study 19
Subject of the Study 21
Procedures of the Study 22
Sources of Data 23
Statistical Treatment of Data 25
REFERENCES 26
GANTT CHART 28
CURRICULLUM VITAE 29
 LIST OF FIGURES

Figure Page

1 Conceptual Model of the Study 13

2 Location map of University of Rizal System Morong Campus 20

 1

Chapter 1

THE PROBLEM AND IT’S BACKGROUND

This chapter presents the background of the study, statement of the

problem, hypothesis, scope and limitation, theoretical framework, conceptual

framework, significance of the study and definition of terms.

Introduction

In the food industry, starch serves various essential functions in a wide

range of products. It acts as a thickener, giving soups, sauces, custard powders,

and gravies their desired consistency. As a filler, it adds volume and texture to

items like pie fillings and bakery products, enhancing their overall quality. Starch

also acts as a binder, holding together ingredients in sausages, processed meats,

and bakery items, ensuring they maintain their shape during cooking. Additionally,

starch functions as a stabilizer in products preventing separation and maintaining

a uniform texture.

Most commercial starch is made from corn, although wheat, tapioca, and

potato starch are also used. Commercial starch is obtained by crushing or grinding

starch-containing tubers or seeds and then mixing the pulp with water; the resulting

paste is freed of its remaining impurities and then dried.

The typical starch, cornstarch, has a high calorie and carbohydrate content

but is lacking in vital nutrients including protein, fiber, vitamins, and minerals.

Without being aware that some plants can also be utilized to produce starch but

provide greater benefits, like the root crop mayatbang (Dioscorea luzonensis

schauer). In contrast to other starches, mayatbangs (Dioscorea luzonensis

 2

Schauer) offer more significant nutritional benefits, containing not only starch but

also essential nutrients.

Furthermore, Yams are high in fibers and resistant starch, as well as

minerals like manganese, magnesium, and potassium, which are good for bone

health, lowering cholesterol levels, and maintaining healthy cardiac function.

Therefore, the researchers sought to point out how crucial it is to be aware

of alternative sources of starch beyond well-known ones. In this study, mayatbang

(Dioscorea luzonensis schauer) is highlighted for its potential benefits, urging

people to acknowledge and utilize such plants for their starch production,

potentially leading to various advantages.

According to the 1987 Philippine Constitution, Section 10 of Article XIV,

states that;

"Science and Technology are essential for national

development and progress. The State shall provide priority to
Research and Developmental (R&D), invention, innovation and
their utilization and to support indigenous, appropriate, and self-
reliant scientific and technological capabilities, and their
application to the country's productive systems and national life”.

This section stipulates that an invention or product that is beneficial should

receive support from the government, particularly if it is proven and useable in our

country. The above statement emphasizes the importance of research, innovation,

and technical improvement when it comes to a country's economic growth, social

development, and overall well-being.

Overall, aside from utilizing mayatbang (Dioscorea luzonensis schauer) as

a starch, this study aims to create a consumable product from it particularly

 3

emphasizing its use in baked goods. This suggests that the researchers are

exploring the possibility of incorporating mayatbang (Dioscorea luzonensis

schauer) into recipes for baked products such as bread, cakes, or pastries. By

doing so, the researchers aim to transform the yam into a food item that is not only

edible but also enjoyable, potentially introducing new flavors and textures to baked

products.

Background of the Study

According to Kulangsinghe et al., (2019), Dioscorea yams have a rich

source of carbohydrates, energy, minerals, vitamins and bioactive compounds.

Health benefits, such as anticancer properties, anti-diabetes properties.

To elaborate, dioscorea yams are highly nutritious, rich in carbohydrates,

minerals like potassium and magnesium, and vitamin C, providing vital energy and

supporting heart health, muscle function, and the immune system. They also

contain bioactive compounds with antioxidant properties, potentially reducing the

risk of chronic diseases. Studies suggest these yams have anticancer properties

and may help manage blood sugar levels due to their low glycemic index and high

fiber content. Incorporating Dioscorea yams into the diet offers a natural way to

enhance overall well-being and potentially prevent serious health conditions.

As stated by Binlayanbuanan et al., (2022) Yam (Dioscorea luzonensis

schauer) is an edible wild root crop that grows in the wilds of Northern Luzon and

does not need fertilizers and pesticides. It is from the family Dioscoreaceae, being

valued for its starchy and glutinous texture usually consumed as a vegetable.
 4

Unlike many cultivated crops, Mayatbang (Dioscorea luzonensis schauer)

thrives in its natural habitat without human intervention, making it a sustainable

and eco-friendly food source. Its ability to grow without the use of chemical inputs

makes it an attractive option for environmentally conscious farming practices,

emphasizing its self-sufficiency and resilience in the wild.

Based on the journal by Ragasa et al., (2016), the tubers of Dioscorea

luzonensis, also known as wild yam or camangeg, are usually harvested during

the early part of August, and these are used as a vegetable and in making

delicacies such as haleya. The tuber has a unique brown color with fine roots on

its surface and an elongated and irregular morphology. The tuber can also be

eaten after 20 to 30 minutes of boiling and has a unique taste and aroma. The skin

of the tuber is usually considered inedible, and it is removed when it is used as a

food supplement. The inner portion of the tuber is the edible portion, with a uniform

white color.

The study explains that the wild yam tuber's outer layer, or skin, is not good

for eating and is normally removed before consumption. The edible part of the yam

is inside, beneath the skin. Unlike the outer skin, which is considered non-edible it

is safe and nutritious for food.

According to Legaspi et al., (2018), One of the most popular root crops that

serve as famine food is yam. Generally, yams are considered to be the most

nutritious of the tropical root crops, and one of them is Dioscorea luzonensis,

locally known as ‘kamangeg’. This is known to be a very good source of energy;

100 g provides 118 calories. It has complex carbohydrates and soluble dietary fiber
 5

that raise blood sugar levels slower than simple sugar. It is also an excellent source

of the B-complex group of vitamins and contains a good amount of the

antioxidant vitamin C. It grows in the wild without human intervention and is

commonly regarded as a subsistence crop. It is usually eaten as a snack or

vegetable dish and as a substitute for rice during a shortage. With its potential for

processing, the growing demand for healthier food products, and the high

nutritional value of ‘kamangeg’, its utilization for food product development has

been evaluated.

As stated by Adomėnienė et al., (2022), Numerous studies have reported

the high nutritional value of yam, particularly as an alternative source of starch and

some important micronutrients. Several Dioscorea species are widely used for

various medicinal purposes as well. In many studies, the bioactivities and health

benefits of Dioscorea extracts and other preparations have been related to the

presence of phytochemicals, which possess antioxidant properties; they are

related mainly to radical-scavenging capacity in chemical assays and positive

effects on the endogenous antioxidant system in cell-based and in vivo assays.

According to Atchley (2017) Starches provide functionality that boosts

processing tolerance for doughs as they move through equipment. In the

commercial food world, starches help baked goods on every front. They help

dough and batter adapt to processing equipment. They improve the texture and

mouthfeel of a finished product.

As stated in the study, starches serve as adaptors, enabling batter and

dough to move through machines easily and without sticking or becoming difficult
 6

to manage. In addition, starches play a major role in the overall baked product's

mouthfeel and texture. They give the product the right consistency, which makes

it soft, moist, and enjoyable to eat. To put it simply, starches are essential to the

effective processing, high quality, and deliciousness of baked products found in

the commercial food sector.

The research of Hadnadev et al., (2018), stated that starch represents the

major ingredient in bread or cookies, especially in gluten-free baked goods, where

it provides structure and texture to a final product. In the confectionery industry,

however, starches are applied mostly as gelling and dusting agents. To improve

their functional properties and increase their versatility in different processing

conditions, native starches can be modified.

The researchers used a new additive for brownies to look forward to an

unusual taste. In order to stimulate creativity for another nutritious and delectable

brownie that may provide a new experience flavor of mayatbang (Dioscorea

luzonensis schauer), that can be discovered in our country, the Philippines.

According to Claire of CCC Kitchen (2020), The starches we use in the

kitchen come from different plants, but they all absorb water and gelatinize with

sufficient water and heat. These properties are the basis of starch’s roles in baking.

Starch, as the main component of flour, is at play in most of our baked goods,

whether as a tenderizer or as a toughener. Its roles are even more diverse in

breads, where it can change the texture of the crust or create a bigger loaf that

holds more moisture. Starch’s ability to hold water makes it indispensable for

baked goods, and it also makes it an ideal thickener and stabilizer.

 7

Khurana et al., (2021), with the journal entitled “The importance of starch in

baking". In human nutrition, starch is a key source of energy. Cereals, root and

tuber crops, and vegetables are the primary sources of starch for human nutrition.

Wheat is the most widely used grain for bread making because to the complex

notion of its protein storage component, which when soaked produces a

viscoelastic mixture re. Starch is the second most important component of wheat

flour for bread manufacturing, behind protein. The formation of a fantastic mixture,

the settling of the scrap during baking, and the real degradation of bread quality

through staling are all aided by starch. Synthetically, actually, hereditarily, or

enzymatically changed starches have been utilized to improve the baking

properties of wheat flour. The presence or absence of combination further

developing fixes such as vital gluten appears to be dependent on the altered

starch's type, herbal starting, measurement, and the presence or nonappearance

of mixture further developing fixings such as essential gluten.

Statement of the Problem

This study aims to determine the level of Acceptability of Mayatbang

(Dioscorea luzonensis schauer) as Starch.

Specifically, it will sought to answer the following:

1. How mayatbang (Dioscorea luzonensis schauer) be utilize as starch?

2. What is the trial and revisions in making mayatbang (Dioscorea luzonensis

schauer) as starch?

3. What is the level of acceptability of mayatbang (Dioscorea luzonensis

schauer) as starch?
 8

3.1 aroma;

3.2 appearance;

3.3 color;

3.4 consistency;

3.5 taste;

3.6 texture?

4. Is there a significant difference on the acceptability of mayatbang as

(Dioscorea luzonensis schauer) starch as evaluated by the three groups of

respondents in terms of the above-mentioned criteria?

Hypothesis of the Study

The study will test if there is significant difference on the acceptability of

Mayatbang (Dioscorea luzonensis schauer) starch as evaluated by the four (4)

groups of respondents in terms of appearance, texture, flavor, aroma, color, and

taste.

Scope and limitation of the study

The study is about the development and acceptability of mayatbang as a

starch in order to examine the yam's usefulness in making a baked product. This

topic will go over the importance of being efficient when it comes to producing a

product, especially when using an unfamiliar root crop. And to verify its validity in

terms of aroma, taste, flavor, color, texture, consistency, and appearance.

Researchers aim to create starch using the mayatbang (Dioscorea

luzonensis schauer) and to be able to produce a baked product made from it. The

researchers' intention is to introduce mayatbang (Dioscorea luzonensis schauer),

 9

which is currently lesser-known, as a viable source of starch for baking purposes.

By doing so, the researchers aim to highlight the potential of this root crop,

showcasing its ability to serve as a starch ingredient in the baking industry. This

effort represents an innovative approach, exploring the use of a previously

unknown crop to enhance the range of ingredients available for baking

applications.

This study has fifty respondents included fifteen (15) BSHM students, fifteen

(15) experts, fifteen (15) bakers, and fifteen (15) faculty professors of University of

Rizal System Morong Campus. They will be the researchers’ source to get further

information to be able to test the effectiveness of the product, if it is accepted.

The University of Rizal System Morong Campus will be the site of this study.

The researchers believe that this place will help to make it possible and effective

in introducing mayatbang as starch. The research will take place during the 2023–

2024 academic year.

The findings of this research will be significant for the community,

particularly for businesses in the bread and pastry industry. By developing starch

from a local crop like mayatbang (dioscorea luzonensis schauer), the research will

open up new opportunities for entrepreneurs, bakers, and pastry chefs. This locally

sourced starch can be incorporated into various baked goods, enhancing their

texture and quality. Bakeries and pastry shops can innovate by introducing new

products, attracting customers with unique and locally inspired offerings.

Moreover, utilizing a readily accessible local resource promotes sustainable

practices, supports local farmers, and strengthens the community's economy. The
 10

research not only fosters culinary creativity but also contributes to the growth and

prosperity of businesses within the community.

Theoretical Framework

This study is based on the concept of the grinding process. As stated by

ifood (2021), grinding is a form of food processing in which big parts or pieces of

food are cut into fine pieces or bits using a food processor, mixer, or grinder.

Additionally, according to Baudelaire (2013) grinding is a unit operation widely

used in the food industry and designed to reduce the size of materials. These

operations can be implemented separately, in combination (dehydration,

crystallization followed by grinding) or associated with sorting, mixing,

agglomeration or coating.

Furthermore, it was also stated that the grinding process comprises the

processing of food with tools or equipment. The mortar and pestle and the grinding

stone are two ancient tools for grinding food that are still in use today. Mortar refers

to a stone cup, whereas pestle refers to an oval-to-cylindrical shaped stone used

to pound food. This method is used to grind small to medium amounts of food. A

grinding stone is used to crush larger amounts of food. A pounding stone or a

pounding stick is used to pound the food. Nevertheless, in the present day, people

utilize the modern grinding method, which involves the use of instruments such as

a mixer, blender, food processor, and an electronic grinder.

The process of grinding plays a pivotal role in the production of starch

powder, offering a multitude of essential benefits. Grinding is the initial step where

raw plant materials are broken down into smaller particles, increasing the surface
 11

area available for starch extraction. This increased surface area facilitates the

efficient separation of starch granules from the cellular structure of the plant. By

breaking down the material effectively, grinding ensures a higher yield of pure

starch, maximizing the production output. Additionally, the consistency in particle

size achieved through grinding guarantees uniform quality in the resulting starch

powder. This uniformity is crucial as it ensures predictable properties such as

thickening capacity and texture, making the starch powder suitable for a wide array

of applications, like baking purposes.

Conceptual Framework

The researchers conducted an analysis to test the viability of mayatbang

starch. Researchers utilize the IPO model, which emphasizes three phases: input,

process, and output, to demonstrate and discuss how mayatbang starch develops

in order to get the required outcome.

Kozlowski et al., (2019), reviewed an IPO model, the extent to which it

encompasses all the key dimensions of virtuality and how rigorous the research

design and methodologist are. The Researchers chose IPO (input, process, and

output) to support defining the objectives, boundaries, and scope of the project.

To begin, IPO provides a structured strategy for identifying system goals

and objectives as outputs and how those outputs can be used to evaluate

processing method choices. The structured approach of IPO, on the other hand,

allows for a gap analysis to determine which input must be provided.

Input Phase. Gathering all of the ingredients, materials, and equipment

required to make starch. Tools and equipment are necessary to create mayatbang
 12

starch; without it, the procedure may fail. Level of Acceptability is also included to

determine characteristics of starch in terms of appearance, color, flavor, taste,

texture, and aroma.

Process Phase. It is the process that takes preparation in order to produce

the mayatbang starch, including preparing all of the materials, looking for the

availability of the ingredients, and proper storing at the cool, dry, and airtight

container. Also included are product quality tests gathering data, as well as data

analysis and interpretation.

Output Phase. This shows the final outcome of the product, which is the

mayatbang starch. That illustrate the research result includes the following aroma,

taste, appearance, color, flavor, texture and consistency.

Findings also depend on respondent feedback, which will aid in identifying

inaccurate and insufficient information about the IPO process for the purpose of

advancing and enhancing production.

 13

Conceptual Model

INPUT PROCESS OUTPUT

 Utilization of
Mayatbang
(Dioscorea
luzonensis)  Preparations

starch of materials

 Standardized  Collection of

Procedure ingredients
MAYATBANG
 Materials and  Evaluating (Dioscorea
equipment Trials luzonensis
schauer) STARCH
 Gathering
Level of Acceptability’s WERE ACCEPTED
Data
 Appearance  Analysis and
 Color Interpretation
 Flavor
of data
 Taste
 Texture
 Aroma

FEEDBACK

Figure 1
Conceptual framework showing the Acceptability of Mayatbang
(Dioscorea luzonensis schauer) as Starch
 14

Significance of the study

In this study, students at the University of Rizal System, Morong Campus in

Morong Rizal will assess the development and acceptability of mayatbang

(Dioscorea luzonensis schauer) as starch. With the respondents' assistance, the

effectiveness of the starch will also be measured. The significant outcome of this

study may be very important and helpful, particularly to the following:

The community. It not only provides valuable insights into creating quality

starch but also serves as a guide for future businesses. The research findings can

pave the way for the production of superior-quality starch, opening doors for

profitable ventures, particularly for entrepreneurs and business-minded

individuals. By promoting the use of locally sourced starch, this initiative

encourages economic growth within the community.

The sellers. By offering a unique starch product enriched with nutrients,

sellers can provide consumers with a high-quality and health-conscious option.

This not only sets their product apart from ordinary starch but also appeals to

health-conscious consumers who prioritize nutritious choices.

The bakers. By introducing them to a new kind of starch with enhanced

nutritional value, setting it apart from typical starch varieties. Bakers will have the

opportunity to work with a starch that not only serves its traditional baking functions

but also adds nutritional benefits to the finished products. This can lead to the

creation of baked goods that are not only delicious and appealing but also

healthier, meeting the demands of modern consumers who prioritize nutritious

choices.
 15

The consumers. This study serves as a valuable resource for customers

in several ways. Firstly, it empowers them to make informed choices about the

products they consume, particularly in baked goods. By providing insights into the

nutritional content, customers can analyze and compare different products,

ensuring they select options that align with their dietary preferences and health

goals.

The hospitality management students. By enhancing Philippine products

through innovative research, students studying HM can gain valuable insights into

product development and market trends. This knowledge equips them with the

skills needed to contribute to the culinary and hospitality industry.

Definition of terms

The following terms were operationally and conceptually defined for the

proper guidance of the readers.

Acceptability. Practical evaluation or assessment of mayatbang suitability

and desirability as a starch for baking purposes.

Appearance. It refers to the mayatbang starch which is a fine light brown

powder or granules.

Aroma. It refers to the scent of the mayatbang starch that has a mild, earthy,

and wood like scent.

Color. It pertains to the shade of mayatbang starch. A brownish white color

due to the sun exposure.

Dioscoreaceae. Family of flowering plants commonly known as the yam

family.
 16

Flavor. It refers to the distinct taste of the starch that has woody flavor.

Grinding. Mechanical process of breaking down mayatbang into smaller

particles or a fine powder.

Mayatbang. With the Scientific name of (Dioscorea luzonensis schauer) is

a wild yam in English term is a vegetable with sticky white consistency; similar to

cassava and improvised by using it as starch.

Starch. A powder made from vegetable or fruit.

Taste. The taste of mayatbang starch is similar to polvoron but less sweet.

Texture. The product has a fine, powdery, and smooth substance.

 17

Chapter 2

RESEARCH METHODS AND PROCEDURES

This chapter describes the research methodology and data sources used in

this study. It presents the research design, setting of the study, subject of the study,

sources of data, procedure of the study and statistical treatment.

Research Design

The study used descriptive-evaluative methods of research utilizing

documentary analysis in gathering and surveying data.

As stated by Warren J. et al. (2017) Descriptive evaluation is the process

and outcome of system development and implementation. Numerous qualitative

and quantitative data collection and analysis methods are employed in descriptive

evaluations, and the study design can be predicated on a range of ideas, including

positivist or interpretivist viewpoints, critical theory, and critical realism. These

studies are used in both formative and summative assessments.

Descriptive-evaluative research is a mixed-methods approach that

combines descriptive and evaluative elements to provide a comprehensive

understanding of a phenomenon or program. It aims to describe the

characteristics, features, and patterns of the subject matter while simultaneously

assessing its effectiveness, worth, or value. This approach utilizes a range of data

collection methods, including surveys, interviews, observations, and document

analysis, to gather both quantitative and qualitative data. The goal of descriptive-

evaluative research is to not only provide a detailed portrayal of the phenomenon

but also to make judgments about its significance and potential impact. It seeks to
 18

inform decision-making and improve practices by providing insights into the

strengths, weaknesses, and areas for improvement of the program or intervention

being studied. It can answer what, where, when, and how questions, but not why

questions. A descriptive research design can use a wide variety of research

methods to investigate one or more variables.

Based on the definition, the developmental research method is applicable

to this study since it aimed to the determine the acceptability of Mayatbang

(Dioscorea luzonensis schauer) as starch. Through this method, the researchers

can assess its usability, potential improvements, and overall acceptance,

contributing to the development and enhancement of the Mayatbang (Dioscorea

luzonensis schauer) starch.

The utilization of the descriptive research method in this study is

noteworthy, as it served as the foundational framework for data collection. The

researchers employed this method strategically, employing surveys as their

primary tool to gather essential data. Through these surveys, a wealth of

information was obtained, providing valuable insights into the subject under

investigation. The descriptive approach allowed the researchers to systematically

capture and document various aspects of the surveyed participants' responses. By

conducting this methodical exploration, a comprehensive dataset was amassed,

facilitating a detailed analysis of the study's variables. This meticulous data

collection process not only enabled the researchers to interpret the findings

effectively but also contributed significantly to the overall depth and reliability of the

study. The use of the descriptive research method, through surveys and data
 19

gathering, played a pivotal role in shaping the study's methodology, ensuring a

robust and comprehensive exploration of the research topic.

Setting of the Study

The study was conducted at University of Rizal System's Morong Campus

located at Barangay San Juan Municipality of Morong, Rizal. A structured

academic organization, the University of Rizal System (URS) oversees and unifies

system-wide operations and activities. It is composed of separate but linked parts.

Its principal responsibilities include public instruction, research, extension and

production. Undergraduate, graduate, and postgraduate degrees in engineering,

business, teacher preparation, and information technology are offered by the

University of Rizal System. The academic programs are given by URS's four

colleges, which are the College of Engineering, College of Science, College of

Education, and College of Industrial Technology.

The College of Industrial Technology is intended to educate students for a

professional Industrial Technologist career focusing in the development,

production, and manufacture of technology management. It aims to improve and

implement training programs in order to achieve an efficient system for delivering

technology education. College of Industrial Technology offers variety of programs

and one of those are Automotive Technology, Civil Technology, Drafting

Technology, Electrical Technology, Electro-mechanical Technology, Mechanical

and Production Technology, Heating, Ventilation, and Airconditioning, and

Hospitality Management.
 20

Figure 2

Location map of University of Rizal System Morong Campus

 21

Bachelor of Science in Hospitality Management is a four-year degree

program that includes the planning, development, and administration, of human

resources for the different aspects of hotel, restaurants, and resort operation

Subject of the Study

The research involved a diverse group of sixty (60) participants, carefully

selected to represent various expertise and perspectives. This inclusive

group featured fifteen (15) Bachelor of Science in Hospitality

Management students, fifteen (15) experts, fifteen (15) bakers, and fifteen (15)

professors from the University of Rizal System – Morong Campus. By

encompassing these distinct categories, the study ensured a well-rounded and

comprehensive exploration of the subject matter. Each group of participants

brought unique insights and experiences, enriching the research findings and

contributing to a more holistic understanding of the topic. This diverse selection

not only broadened the scope of the study but also added depth to the analysis,

allowing for a thorough examination of different viewpoints within the research

context.

The selection of respondents in this study was a meticulously planned

process, focusing on individuals who would potentially be future consumers of the

research findings. To ensure the utmost relevance and accuracy of the data

gathered, the researchers collaborated closely with a CIT faculty member and

selected students enrolled in the Bachelor of Science in Hospitality Management

program. These collaborators played a crucial role in identifying and recruiting

 22

respondents who could provide essential insights, thereby enriching the study's

comprehensiveness.

The involvement of these faculty members and students ensured that the

respondents chosen possessed a genuine interest in the research topic. Their

firsthand knowledge and experience in the field of Hospitality Management made

them valuable sources of information. This collaborative and strategic approach

not only enhanced the research's relevance but also fostered a sense of

community engagement, aligning the study closely with the concerns and interests

of its intended audience.

Procedure of the Study

This part deals with the process involved in the study. The researchers

formulated twelve titles and presented them to the research professor for

consultation.

As an essential step, the researchers planned and identify the problem that

led to the title of the study by reading books and journals. This was followed by a

title defense. After the approval of the title, the researchers moved on working on

the first and second chapters, which involved the information about the study and

putting all together the devises to be used in the study.

Moreover, the researchers gathered data from the survey questionnaire

answered by the hospitality management professors from University of Rizal

System – Morong.

The next step involved reading different books, electronic journals,

magazines, articles, research studies and other materials from websites and
 23

internet that are needed for the completion of the two chapters and relevant to the

present study. After the finalization of Chapter 1 and 2, it was followed by a

submission of manuscript to the panel members for checking.

After colloquium and conducting needed studies for the last two chapters,

the oral defense followed, showing all the gathered information which involves

interpretation of data, a summary of findings, conclusions, and recommendations

to show the acceptability of Mayatbang (Dioscorea luzonensis schauer) as starch

one by the researchers to the panel members.

After editing, finalizing, and improving the study, the manuscript is now

ready for hardbound. And finally, the distribution of final copy or hard-bound copy

of the manuscript.

Sources of Data

The researchers used a variety of sources such as primary and secondary

sources. Researchers use secondary sources including internet and thesis and the

use of qualitative data like hedonic scale and score sheet to evaluate the product

which is acceptability of Mayatbang (Dioscorea luzonensis schauer) starch

presented and rated on a scale with nine (9) categories ranging from "dislike

extremely" to "like extremely. As primary sources, the researchers used data such

as surveys and interviews.

The study applied an adopted-modified questionnaire checklist for

gathering data which is validated by the research instructor. The researchers

selected random BSHM students and faculty teachers to try brownies out of

Mayatbang starch (Dioscorea luzonensis schauer) to determine the color, flavor,

 24

texture, aroma, appearance, and taste, which were evaluated by the respondents.

The researchers utilized scales and verbal interpretation to determine the mean

values from data to be obtained following the completion of the questionnaire

checklist. The gathered responses from the respondents are listed in the

scorecard. The test results will be interpreted using the range as the basis for

approving the product.

Score Sheet

Scale Rate Verbal Interpretation

5 4.20-5.00 Very Much Acceptable

4 3.40-4.19 Much Acceptable

3 2:60-3.39 Moderately Acceptable

2 1.80-2.59 Slightly Not Acceptable

1 t1.00-1.79 Not Acceptable

Hedonic Scale

9 Liked Extremely

8 Liked Very Much

7 Liked Moderately

6 Liked Slightly

5 Neither

4 Disliked Extremely

3 Dislikes moderately

2 Dislikes Very Much

1 Disliked Extremely
 25

Statistical Treatment of Data

For the analysis and interpretation of data, the following would be

considered:

To determine the utilization of mayatbang (Dioscorea luzonensis schauer)

starch and how qualitative description will be used.

To perform the trial and revision of the mayatbang (Dioscorea luzonensis

schauer) starch, qualitative will used.

To determine the acceptability of mayatbang (Dioscorea Luzonensis

Schauer) starch as perceived by the respondents, mean and standard deviation

will be used.

To determine the significant difference on the acceptability between

mayatbang (Dioscorea luzonensis schauer) starch to be evaluated by the four (4)

groups of respondents in terms and apperance, color, taste, aroma and texture.

One-way analysis of variance to be used.

 26

REFERENCES

A. Journals

Adomėnienė, A., & Venskutonis, P. R. (2022). Dioscorea spp.: Comprehensive

Review of Antioxidant Properties and Their Relation to Phytochemicals and
Health Benefits. Molecules (Basel, Switzerland), 27(8), 2530.
https://doi.org/10.3390/molecules27082530
Binlayanbuanan, H. T. (2022). Processing and Value Addition of Indigenous Yam
(Dioscorea luzonensis S.): Sensory and Proximate Analysis of Yam
Polvoron. IAMURE International Journal of Ecology and Conservation, 37
(1).
Hadnađev, M., et al. (2018). Functionality of Starch Derivatives in Bakery and
Confectionery Products. Biopolymers for Food Design. Pages 279-311.
10.1016/B978-0-12-811449-0.00009-8
Khurana, G & Sharma, A. (2021). The importance of starch in baking. JOURNAL
OF CRITICAL REVIEWS ISSN- 2394-5125 VOL 08, ISSUE 03
Kulasinghe, A., & Ranaweera, K. K. T. N. (2019). Physical, chemical and biological
aspects of Dioscorea yams and potential value additions. ResearchGate.
Vol. 2 (1): 43–59.
Ragasa, C., et al. (2016). Chemical Constituents of Dioscorea luzonensis Schauer.
International Journal of Current Pharmaceutical Review and Research;
7(4); 223-224.
B. Study

Legaspi, N., et al. (2018). DEVELOPMENT OF A TECHNOLOGY TO ENHANCE

THE ECONOMIC POTENTIALS OF KAMANGEG (Dioscorea luzonensis).
https://ilaarrdec.mmsu.edu.ph/storage/uploads/rnd/development-of-a-
technology-to-enhance-the-economic-potentials-of-kamangeg-dioscorea-
luzonensis/DEVELOPMENT%20OF%20A%20TECHNOLOGY%20TO%2
0ENHANCE%20THE%20ECONOMIC%20POTENTIALS.pdf
C. Article

Atchley, C. (2018, May 15). The significance of starch. Bakingbusiness.com | July

18, 2017 17:34 | Baking Business.
https://www.bakingbusiness.com/articles/32386-the-significance-of-starch
D. Internet sources

About grinding. (2021). ifood.tv. https://ifood.tv/method/grinding/about

 27

Britannica, T. Editors of Encyclopaedia (2023, October 20). starch. Encyclopedia

Britannica. https://www.britannica.com/science/starch
Ccc. (2022, January 9). Starch: An Introduction. CCC’s Curious Kitchen.
https://cccscuriouskitchen.com/starch-an-introduction/
Ccc. (2022b, January 22). Starch in the kitchen: stabilizers and thickeners.
CCC’s Curious Kitchen. https://cccscuriouskitchen.com/starch-in-the-
kitchen-stabilizers-and-thickeners/
Dioscorea luzonensis - Useful Tropical Plants. (n.d.).
https://tropical.theferns.info/viewtropical.php?id=Dioscorea+luzonensis&fb
clid=IwAR1f76XUFALU-
K7x7k42kiI2EhY8unMPsApHZ_ttNEjRJebatMxbvE5Epxw
Narayana Health Care. (2022, May 6). Health benefits of Yam | Narayana Health.
https://www.narayanahealth.org/blog/health-benefits-of-
yam/#:~:text=Yam%20is%20rich%20in%20anti,amplifies%20memory%20
and%20brain%20functioning
Rd, H. W. (2023, February 1). The 11 best substitutes for cornstarch. Healthline.
https://www.healthline.com/nutrition/substitutes-for-
cornstarch#TOC_TITLE_HDR_13
 28

Appendix A
Gantt Chart
Academic Year 2023-2025

Activities August Sept Oct Nov Dec Jan Feb

2023 2023 2023 2023 2023 2024 2024

Discussion of the
Chapters

Title Approval

Gathering of Data

Construction of
Chapter 1 and 2

Colloquium

Revise of Chapter 1

Approval of Forms

Trial and Revision

of the product

Activities March April May June August Sept May

2024 2024 2024 2024 2024 2024 2025

Survey and
Retrieval of Data

Development of
Chapter 3 and 4

Final Defense
Revision of
Research
29
 29

MARIE CHESCA O. PANAGUITON

Blk 28 Lot 24 Carissa Homes East 1
Brgy Bagumbayan Teresa, Rizal

PERSONAL DETAILS:
DATE OF BIRTH: May 3, 2003
AGE: 20 years old
SEX: Female
CIVIL STATUS: Single
NATIONALITY: Filipino
RELIGION: Roman Catholic

EDUCATIONAL BACKGROUND:

TERTIARY: 2021 – up to present

College
Bachelor of Science in Hospitality Management
University of Rizal System (Morong Campus)
Morong, Rizal

SECONDARY: 2019 – 2021

Senior High School
Humanities and Social Sciences
Morong National High School
Morong, Rizal

2015 – 2019
Junior High School
Morong National Hgh School
Morong, Rizal

PRIMARY: 2009 – 2015

Elementary Education
Prinza Elementary School
Teresa, Rizal
 30

INTERNSHIP/TRAINING:
Completed 300 Hours
KUYA J Restaurant
Host / FOH
June 2022 – August 2022
GEMS Plaza, Antipolo City

TRAINING/SEMINAR ATTENDED:
Bartending Seminar
URS – May 2023
Morong, Rizal

Labor Code of the Philippines in Relation to Tourism and Hospitality Industry

URS – November 2023
Morong, Rizal
 31

KARYLLE T. ESCOVIDAL
Sitio. Waray Brgy. Plaza Aldea
Tanay, Rizal

PERSONAL DETAILS:
DATE OF BIRTH: October 31, 2001
AGE: 22 years old
SEX: Female
CIVIL STATUS: Single
NATIONALITY: Filipino
RELIGION: Roman Catholic

EDUCATIONAL BACKGROUND:

TERTIARY: 2021 – up to present

College
Bachelor of Science in Hospitality Management
University of Rizal System (Morong Campus)
Morong, Campus

SECONDARY: 2019 – 2021

Senior High School
Home Economics
Philippine Technological Institute of Science, Arts,
and Trade Inc.
Tanay, Rizal

SECONDARY: 2017 – 2018

Junior High School
Tanay East National High School
Tanay, Rizal

PRIMARY: 2012 – 2013

Elementary Education
Palatiw Elementary School
Pasig, City
 32

INTERNSHIP/TRAINING:
Completed 300 Hours
ZAYTI'S BREAD AND BREW CAFÉ
Waiter, Cashier, and Kitchen Assistant
June 2022 - July 2022
Tanay, Rizal

TRAINING/SEMINAR ATTENDED:
Bartending Seminar
URS – May 2023
Morong, Rizal

Labor Code of the Philippines in Relation to Tourism and Hospitality Industry

URS – November 2023
Morong, Rizal
 33

PRINCESS L. BAAY
189 Dulong Bayan St.
Brgy. Santiago Baras, Rizal

PERSONAL DETAILS:
DATE OF BIRTH: August 07, 2001
AGE: 22 years old
SEX: Female
CIVIL STATUS: Single
NATIONALITY: Filipino
RELIGION: Roman Catholic

EDUCATIONAL BACKGROUND:

TERTIARY: August 2021 – up to present

College
Bachelor of Science in Hospitality Management
University of Rizal System (Morong Campus)
Morong, Rizal

SECONDARY: 2019 – 2021

Senior High School
Humanities and Social Sciences
Renaissance School of Science and Technology
Morong, Rizal

2017 – 2018
Junior High School
Lagundi CCL National High School
Morong, Rizal

PRIMARY: 2013 – 2014

Elementary Education
Santiago Elementary School
Baras, Rizal
 34

INTERNSHIP/TRAINING:
Completed 300 Hours
BIG SHOT MILKTEA SHOP
Bartender
June 2022 - August 2022
JP Rizal St Brgy Rizal Baras, Rizal

TRAINING/SEMINAR ATTENDED:
Bartending Seminar
URS – May 2023
Morong, Rizal

Labor Code of the Philippines in Relation to Tourism and Hospitality Industry

URS – November 2023
Morong, Rizal
 35

LENNON S.J TRINIDAD

805 R.mata St
Brgy San Guillermo Morong, Rizal

PERSONAL DETAILS:
DATE OF BIRTH: April 16, 2000
AGE: 23 years old
SEX: Male
CIVIL STATUS: Single
NATIONALITY: Filipino
RELIGION: Roman Catholic

EDUCATIONAL BACKGROUND:

TERTIARY: August 2021 – up to present

College
Bachelor of Science in Hospitality Management
University of Rizal System (Morong Campus)
Morong, Rizal

SECONDARY: 2019 – 2021

Senior High School
General Academic Strand
Morong National High School
Morong, Rizal

2013 – 2016
Junior High School
San Guillermo National High School
Morong, Rizal

PRIMARY: 2007 – 2012

Elementary Education
San Guillermo Elementary School
Morong, Rizal
 36

TRAINING/SEMINAR ATTENDED:
Bartending Seminar
URS – May 2023
Morong, Rizal

Labor Code of the Philippines in Relation to Tourism and Hospitality Industry

URS – November 2023
Morong, Rizal
 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM

COLLEGE OF HOSPITALITY INDUSTRY

Antipolo City

___________________

JONNAH O. BAUTISTA, MSCA

Dean, College of Hospitality Industry
This University

Dear Sir/Madam:

In connection of the qualification in the field of research, the College Research

Committee (CRC) represented by the undersigned upon the recommendation of the
research professor has approved their appointment to perform the following function:

NAME CONFORME DATE

Adviser
Critic Reader
Statistician/Expert
Panel Chairman

The students who shall be under your scrutiny and supervision include:
NAME COURSE/MAJOR

They shall prepare and depend their approved thesis proposal entitled:
___________________________________________________________________
______________________________________________________________as part
of their requirements for the degree Bachelor of Science in Hospitality Management.

Thank you for your usual support and cooperation to the research program of the
college.

Very truly yours,

CLAUDINE D. MARTY, DBA

Research Professor