Chapter 1

INTRODUCTION

Background of the Study

Each one of us grown up in a culture that has memories of eating

sweet food as traditional of every Filipino that’s why holidays always have a

yema candies in our table, a dessert specially to the children. Yema is well

known as a popular sweets that can buy in a low price in sari-sari store here

in the Philippines.

However, Yema is Spanish for “egg yolk,” and is most likely a reference

either to its golden-yellow appearance or to its composition (traditionally a

batter of egg yolks, lime peel, and sugar). Intensely rich and similar in texture

to the French crème brûlée, it is sometimes made more decadent by the

addition of a thin, crisp coating of caramelized sugar. Wrapped in squares of

colorful cellophane, yema can be purchased everywhere, from sari-sari

stores, roadside stalls, to street vendors outside churches, as well as a few

select groceries and bakeries. As with a lot of other things in our multicultural

heritage, whether yema is entirely Filipino or Spanish in origin remains to be

conclusively proven. It is known that before the candy’s first recorded

appearance in our country, a Spanish convent was already famed for

producing a very similar delicacy.

Since back in the Middle Ages, the citizens of Avila, Spain enjoyed a

pastry called Yemas de Santa Teresa (literally, “egg yolks of St. Teresa”),

named after the town’s patron saint. The nuns at the Santa Teresa de Avila

convent used to take in people’s laundry and, before the advent of detergent

and fabric spray, used egg whites to starch clothing. They also used them to

1
clarify casks of red wine. The monks who also lived at the convent allegedly

took the surplus yolks, beat them in copper bowls, and mixed in a syrup made

up of lemon juice, cinnamon, sugar, and water to make a sort of pastry dough.

Once the mixture cooled, they were molded into little balls and served in

white, fluted tartlet cups.

If the West have candies and lollies in the Philippines we have Yema, a

type of candy made out of egg yolks, condensed milk and crushed peanuts

cooked to form a firm custard shaped in a pyramid or spherical manner.

Although yema has said to have originated from Bulacan province as it

is well known for different Filipino sweets, there are also some accounts that

states that it was invented during the Spanish era where egg yolks are thrown

away after using the egg whites in constructing buildings. During those times

egg whites are mixed with cement to give it a marble like finish when it dries

up here is an example “Ruins of Talisay”. Since the egg yolks are thrown

away an ingenious Filipino saved the yolks and mixed it with milk. Sugar and

peanuts which is what we call yema now (Chel, 2014).

Therefore squash (Cucurbita maxima) commonly known in the Visayan

language as kalabasa. While each variety may have a distinct shape, color,

size and flavor, all varieties share some common characteristics. Regardless

of variety, all parts of the squash are edible, including the flesh, seeds and

skin or rind. It is has very low calories, ideal to be component in the diet plan.

These fleshy vegetables are protected by a hard rind and grown in the country

throughout the year. To gain the full nutritional benefits of this vegetables, the

green skins of rinds must be eaten. It is usually grown in backyard and it is

also marketable for its immature fruits, young shoots, flowers, and seeds. In

2
some places, intercropping squash with other crops like corn, sugarcane and

coconut is practiced (Pears, 2004; Sas, 1984; Dagoon, 2001; Shepherd,

2011; Kubo et.al, 2010).

Squash is widely used as a vegetable in the Philippines, considered as

green vegetable are its young shoots and flowers. It contains an excellent

source of food nutrient like calcium, phosphorus, protein, iron, zinc and

vitamin A and C. It pointed out that it is nourishing and healthful food

emphasizing that it is a permissible part of nearly everyone’s diet and can be

safely consumed on a regular basis. Some people dislike taste squash, but

with mild flavor, the vegetable can be easily mined into casseroles, blended

vegetable serving, and other dishes. Butter and other oily topping should be

added on moderation to maintain the nutritional value of squash. (Ramona

Barro, Raymund Gemora, 1992).

We all know that squash is one of the most abundant vegetable here in

Philippines that is why it is not that very expensive. Yema is one of the most

preferable snack or candy of many people because of its delicious taste, and

it is very easy to make.

These researchers came up with this study because the researcher

wants to add flavoring to Yema to make it more delicious and more nutritious.

In this study, the squash will use as a main material in the experiment.

The purpose for this study is to give information about the product on

how important to have a nutritious food turn into candies that are affordable to

the kids or students and even the sari-sari store owner’s budgets. Then it

gives pleasures and excitement by its sweets that can get through the taste of

yema. It is also nutritious candy by adding vegetables that even kids can’t find

3
out that has been mixed into vegetables. Some of the kids don’t want to eat

vegetables because of its taste so, we the researchers create this kind of

candy for the purpose to those kids to eat nutritious candies than other

candies. However, it can come up of source of income that can sales an

affordable price by each pieces of our product.

4
Conceptual framework

The input process output model was the basis of conceptualizing the

study (figure 1). The study will consist of input and output process. The input

of the study refers to the different treatments of squash yema. Treatment 1:

Whole plain yema or non-squash, Treatment 2: Whole plain yema with 120

grams smashed squash, Treatment 3: Whole plain yema with 240 grams

smashed squash, Treatment 4: Whole plain smashed squash with 360 grams

of yema. The process of the study refers to the evaluation or testing process

that will determine the quality characteristics of squash yema in terms of

aroma, taste, texture, appearance and flavor. The process will accomplish in

order to attain the output of the study. The product will be tested by the taste

panel of evaluators. These are the basis of conclusion and recommendation

to the consumer of the product.

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 Input Process Output

a
a. Whole plain Squash yema

yema or none preparation

The quality of
squash
characteristics
b. Yema with
of squash yema
120 grams
in terms
smashed
Aroma
squash
Sensory
c. Yema with Taste
Evaluation
240 grams
Texture
smashed
Appearance
squash

d. Yema with Flavor

360 grams
Acceptability
smashed
Testing Consumers
squash

Input Process Output

Figure 1. The Input Process Output model depicting the conceptual

framework of the study.

6
Statement of the Problem

This study aimed to determine the acceptability, profitability and

quality characteristics of squash as an additive of making yema.

Specifically, it sought to answer to the following questions.

1. What are the quality characteristics of squash yema in terms of;

1.1 Aroma

1.2 Taste

1.3 Texture

1.4 Appearance

1.5 Flavor

2. Is there a significant difference on the quality characteristics of squash

yema?

3. What is the profitability of yema mixed with different proportions of

squash by the consumers?

4. What is the acceptability of yema mixed with different proportions of

squash?

5. Is there a significant difference on the acceptability of yema mixed with

different proportions of squash?

Research Hypotheses

For the purpose of setting the direction between of the study. The

following hypothesis was tested.

1. There is no significant difference on the quality characteristics of

squash yema?

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 2. There is no significant difference on the acceptability of yema mixed

with different proportions of squash?

Definition of Terms

Terms were defined conceptually for easy understanding of the study.

Acceptability. This refers to the satisfactoriness by confirming to

approve standard (WordNet, 2012). In this study, it refers to the acceptance of

squash yema among consumers.

Appearance. The act or fact of an appearing as to the eye or mind or

before the public (Dictionary.com, 2019). In this study, it refers to the looks of

squash as yellow bright color that can also forms into squash balls.

Aroma. A strong, usually pleasant smell (Cambridge Dictionary, 2019).

In this study, it is the odor of yema that gives pleasing to the sense of taste.

Flavor. A substance added to food to give it a desired taste (Merriam

Webster, 2019). In this study, it refers good taste in terms of adding different

level of squash.

Hedonic Scale. This refers to the tool used to measure the

acceptability of a product (Encyclopedia, 2015). In this study, this is an

instrument used to taste the degree of acceptability of squash yema tasted by

the consumer. Responses are expressed in terms of like and dislike. The

taste evaluation is generally presented with excellent at the top.

Organoleptic Test. This is used for testing especially foods by using

sense organs to evaluate flavor, color, aroma, appearance and even mouth

feel (English Encyclopedia, 2007). In this study, this is an instrument used to

evaluate the quality characteristics in terms of aroma, taste, texture,

appearance and texture of the squash yema.

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 Profitability. The state on condition of yielding a financial profit or

gain. It is often measured by prize to earnings ratio (Webtinance, 2019). In

this study, it is the product affordability by consumers to earn profits.

Quality Characteristics. Response of the performance

characteristics of a product that is most critical to costumer and often reflect

the product quality. Selecting the right quality characteristics (or response) is

critical to the success of any industrial designed experiment (Antony, 1998). In

this study, appearance, texture, taste, and aroma are very important, it gives

the meaning to our dish.

Squash. This refers to the thick hard skin is green with specks of

yellow, yellow green and the flesh cradles the hollow one where the seeds are

loosely stoned (Veneracion, 2017). In this study, it refers to the flavoring of

yema.

Texture. The way that something feels when you touch it and the way

a food feels in your mouth (Merriam Webster, 2019). In this study this refers to

the softness and thickness almost like a jam and also heavier.

Taste. As certain the flavor by taking a little into the mouth and

perceive recognize as it by the sense of the taste. (Merriam Webster, 2019).

In this study, this refers to the appetizing taste in mixture of vanilla and milk.

Yema. This is a type of custard candy made from egg yolks and

condensed milk. This is a common Filipino dessert. (Merano, 2009) In this

study, it refers to the product as an additive flavor in squash yema.

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Significance of the study

The importance of this research is to find out the acceptability,

profitability, and quality characteristics of squash yema. This study will be

significant to the different concerned groups of persons.

Community. They may able to gain an idea in making vegetable more

exciting and can be made into new products that can be a good source of

income.

Principal. The result of this study provided orientation to the students

to promote and encouraged students and teacher to know how important

vegetable is and create new simple product that they could share to their

family and have it as a source of income.

Researchers. The outcome of the study is beneficial to the

respondent, present researchers and the future researchers. This study may

be one of the bases that a new theory in learning will arise.

Students. This study will be beneficial to the students due to the main

product content of vitamins and nutrient. With the products content of vitamin

B, C, E this can aid their daily school activities and it can boost energy.

Teachers. As being one of the molders of learning to the students,

they may be able to encourage students to eat vegetable in a different way of

making a new way of cooking vegetable.

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 Entrepreneurs. If the product will be accepted by large number of

people this will be a great opportunity for small and medium entrepreneurs for

expanding their source of income through squash yema.

Scope and Delimitation of the Study

This study was conducted at the Cookery Laboratory room in Home

Economics Building at Pedro E. Candido Memorial National High School,

Brgy. Nagaja, Hernani, Eastern Samar.

This study focused in determining the food acceptability, profitability,

and quality characteristics of squash yema with varying levels of squash. The

Randomized Complete Block Design (RCBD) was used since the

experimental was conducted in a cookery laboratory room where the

environmental condition where controlled.

The product was evaluated as to quality characteristics in terms of

taste, aroma, appearance and texture by 100 respondents consisting 80

grade 7 students and 20 teachers in Pedro E. Candido Memorial National

High School.

This study is limited to the preparations for four (4) treatments in

replications which are the following:

Treatment 1 = Whole plain yema or non- squash

Treatment 2 = Whole plain yema with 120 grams smashed squash

Treatment 3 = Whole plain yema with 240 grams smashed squash

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 Treatment 4 = Whole plain yema with 360 grams smashed squash

Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter present the related literature and studies reviewed, which

provided the research some insight in the conceptualization of the study.

Related Literature

Vegetable market continuously generates novel products by following

the trends of consumers whose preferences are increasing towards

ready-to-use foods. Among these, fresh cut fruits and vegetables are at

the top of the list and are stimulating a great effort of research in this

area. In fact, their market has grown rapidly in recent years as a

result of the changes in consumer habits. Therefore, there is a real need

to find new methods for preservation of processed food products able to

achieve widespread acceptance by the industry. Food appearance

remains the most required attribute, strongly affecting consumer

decision to buy it or not. In addition, food texture is also a fundamental

feature determining product acceptability, appearance, and texture

changes being very tightly linked markers of food deterioration (Isaac, 2020).

According to study of Simoun Martinez (2005) states that squashes are native

to the American and columbs supposedly carried seed back to Europe, but if

all squash is native to the Americans, they spread quickly in some cultures,

because some of the oldest surviving cookbooks have recipes for winter

squash/pumpkin type vegetables. There must have been varieties native to

parts of Europe as well either Americans. Pliny, Galen (ca.131-200),

Dioscorides (ca-40-90 AD), and others describe vegetable thought to be

12
winter squashes well before Columbus. Roger Williams writing on the

agriculture of the new England Indian says;’Askuta Squash, their vine apples

which the English from them call squashes, are about the bigness of apples of

several colors, a sweet light wholesome refreshing Squash may be the

catalytic plant that graduated ancient peoples from hunter/gatherer to grower.

Remnants of Cucurbita seed found in caves in Ecuador prove to be 12,000

years old. This predates the previously known down of agriculture by

hundreds of years and the advent of cultivated corn by 2,000. But why

squash? They say the large fruits of wild squash were easy to find. They

offered flesh, nutritious seed, edible flowers and even containers. The first

ceramic pots were formed to resemble commonly used vessels made from a

hard-shell squash known as gourd. Native American farmers also harvested

squash flowers. Each squash plant bears long vines that produce many male

and female flowers. After enough young fruit is developing, they pinched of

new flowers to eliminate further fruit production. This ensured that each

pumpkin or squash reach its maximum size. This practice also provided a

plentiful supply of freshly cut flowers throughout the grooving season. In it we

learn that the Hidatsa and their neighbors also harvested the flowers on a

daily basis. The flowers would be boiled, often with corn and other wild seed.

Today the squash blossoms are brought fresh into Mexican markets every

morning. In regions close to the point of origin for the species, a cheese

quesadilla of squash blossoms is still a popular festival food. Two sources

offer exciting Native American winter squash and pumpkins for next year’s

garden. Order catalogs or peruse their online stores. From nonprofit native

seed/search come over a dozen different varieties from indigenous tribes of

13
the dessert south west and northern Mexico. They are great choices for hot,

dry climates. Take a look at the oldest variety, Magdalena, Big cheese, plus

aroma pumpkin, striped Pima bajo se qualca and many others.

In this study, given that this feasibility study focuses on innovating food

products, especially yema. It is important to discuss the significance of squash

on the health of individuals as well as the different studies which are related in

making the mentioned delicacy. Parsons et al, (2015) states that eating

vegetables is a challenge for some people and suggests that the solution

might be to eat more desserts. Vegetables are highly versatile; thus, anyone

can make sweet, decadent desserts using vegetables.

Indeed, the Reader’s Digest Best Health (2017) asserts that there are

some explanations to eat more squash as it adds nutritious color to any meal.

Squash, a cholesterol-free vegetable, is rich in the beta carotene our bodies

use to make vitamin A which is essential for vision, bone growth and

reproduction. According to the Food Facts presented by Mercola, it is also

beneficial in such a way that it is a powerful antioxidants, essential for good

skin, and mucous membranes. Additionally, one can also get 42% of vitamin

C.

Ezeji and Ojimelukwe (1993) created a weaning mix using fluted

pumpkin seed flour with Bambara ground nuts and fermented millet seed.

Fernandez et al. (1998) developed a drink from whole dried milk and dried

pumpkin flakes that would provide a 6-12-month-old child drinking 400 ml/day

with 100 percent vitamin A and protein RDA. Hashim and Pongjata (2000)

and Jipara et al. (2001) have a more complex mix of cowpea flour, rice flour,

14
banana- pumpkin, skim milk powder, and sugar in a 35:35:15:15:5 ratio.

Freeze drying retained more nutrients than oven drying and 100g of freeze-

dried weaning food provided an adequate amount of the recommended daily

allowance (RDA) of vitamin A for infants. Usha et al. (2010) started with a mix

of sorghum, green gram, and rice in a 2:1:1 ratio. Pumpkin powder added at

20 percent significantly increased protein, fiber, carbohydrate, and antioxidant

levels, while maintaining good sensory qualities. Ward and Ainsworth (1998)

added pumpkin seed oil to a traditional Kenyan porridge to bring the energy

and protein content to approved levels.

However, beneficial action of Cucurbita ficifolia and probiotic yogurt, a

traditional treatment in Iran, is described by Bayat et al. (2016). Boaduo et al.

(2014) looked at the use of Cucurbita pepo (summer squash), a traditional

treatment in South Africa, and an unspecified cucurbita on rats with diabetes

in a study by Makni et al. (2011). Teugwa et al. (2013) concluded that “these

findings showed that the selected Cucurbitaceae seeds Cucurbita moschata

contained globulins with significant anti-hyperglycemic activity. It is therefore

highly encouraged to pursue investigations towards development of peptide-

drugs and /or phytomedicines from these bioactive proteins which could be

used as affordable alternative therapy against DM. Li et al. (2012)

Related Studies

James hockey (2006) states that squashes are grounds, fleshy vegetable

family, which also includes melons and cucumbers. Commonly divided into

one of two main groups, summer squashes and winter squashes. Once

considered markets throughout much of the year. A more accurate distinction

15
between the two is that summer squash, with their soft shells and tender,

light-colored flesh, are picked while immature; winter squashes, with their

hand shells and darker, tougher flesh and seeds, are not harvested until

maturity.

According to the World Cancer Research Fund/American Institute for

Food, Nutrition, Physical Activity and the Prevention of Cancer (2007),

Murray, M.N., (2005), Musa-Veloso, et al., (2009), this tender tendril-bearing

and vine-like plant producing fruits is considered to be one of the most

delicious vegetables. It is kind of vegetable that is commonly raised

throughout the year in abundance. It is also an excellent source of alpha

carotene, beta carotene and other beneficial nutrients which may have

benefits of cancer prevention. Recently, some related studies and researches

documented just how incredible squash especially the summer squash can be

when it comes to these key antioxidants.

Regarding to Healthline Media. (2018) Summer squash, yellow

varieties of squash provide vitamin A for protects your eyes from night

blindness and age related decline. May lower your risk of certain cancers,

Support a healthy immune system. Reduce your risk of acne, Support bone

health, Promotes healthy growth and reproduction. Vitamin B6 to improve

mood and reduce symptoms of depression, May promote brain and

Alzheimer’s risk, May Prevent and treat anemia by aiding hemoglobin

production, Maybe useful in treating symptoms of PMS, May help treat

nausea during pregnancy, May prevent clogged arteries and reduce hearth

diseases risk, May help prevent cancer, May prevent eye health and prevent

eye diseases, May treat inflammation associated with rheumatoid

16
arthritis .Natalie (2016). Vitamin C to Strong antioxidant that may reduce the

risk of chronic diseases, may help battle high blood pressure, Fights heart

disease risk factors, potentially lowering heart disease risk. Could reduce

blood uric acid levels and help prevent gout attacks, helps prevent iron

deficiencies by improving Iron Absorption ,Boosts immunity by helping white

blood cell function better, protect your memory and thinking as you age,

unproven claims about vitamin c, button the line ,folate, magnesium , fiber,

riboflavin phosphorus ,and potassium .That’s serious nutritional power-packed

veggie. Streit Lezzie. (2018).

Yellow squash is also rich in manganese .This mineral help to boost

bone strength and help body’s ability to process fat and carbohydrates. Savor

the color and texture of this brightly hued veggie by lightly braising it to create

smothered yellow squash with basil.

A squash is a vegetable protected by a rind. This vegetable one of the

four species of the Cucurbita family. In the United States a squash is typically

categorized as summer or winter squashes .Squash (Cucurbita maxima) is

the edible fruit of the vine type of plant belonging to the ground or cucumber

family. This vine is like the pumpkin vines. The fruit surface or contours are

scalloped, smooth, rigid or warty. The flesh is fine grained colored yellow

orange and mild flavored (Dato, 2013).

The Food Technology students of the Mariano Marcos State University

(MMSU) in Batac City, on the other hand used squash meat in one of the

cakes made (Gacula, 2007). The pulped meat was mixed with other key

ingredients and the finished product was a light-yellow cake. The same idea

was then applied to smaller serving, e.g. a squash cupcake.

17
 LEGAZPI CITY, July 2- The Food and Nutrition Research Institute

(FNRI) of the Department of Science and Technology (DOST) has developed

Vitamin A-enriched breads with squash to help address malnutrition affecting

millions of Filipinos in the country.

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 Chapter 3

METHODOLOGY

This chapter presented and discuss the research design, materials,

equipment and utensils needed in the study and different methods which were

involved in the different phases of the operation.

Research Design

This study is an experimental research. The experimental method is a

systematic and scientific approach to research in which the researcher

manipulates one or more variables, and controls and measures any change in

other variables (Oskar Blakstad, 2019). The experimental research will be

designed in which evaluators manipulates and controls one independent

variable for the variation concomitant to the manipulation of the dependent

variable (Caipang, 2014). In this study Randomized Complete Block Design

(RCBD) will be utilized. This is the most appropriate for experiment

homogenous experimental units were environmental effects could be easily

controlled. In this study the squash mixture was prepared, and amount of

squash was added in different proportion as variation. The input of the study

refers to the different treatments of squash yema such as Treatment 1-Whole

plain yema or non-squash, Treatment 2-Whole plain yema with 120 grams

smashed squash, Treatment 3-Whole plain yema with 240 grams smashed

squash, Treatment 4- Whole plain smashed squash with 360 grams of yema.

19
Sampling Design

The researcher use Simple Random Sampling in which sample is

selected by process that only gives each element in the population a chance

of being included in a sample but also makes the selection of every possible

combination of the deserved number of cases equally likely (Petilos, 2016).

To determine the sample size of from target population of 204 students will be

the respondent of the study. The researcher uses Slovene’s formula.

Slovene’s formula (Ellen 2017) will used to taste of squash yema. To solve

the sample size, the researcher used the formula.

N 204
n= = 135
(1+ N e ) ¿ ¿
2

Where;

n=number of samples

N=total of the target population

e= error of tolerance (0.05)

Evaluators of the Study

In this experimental study, (10) panel of testers composed of five (5)

T.L.E. teachers who are expert in food preparation and (5) research panelist.

The panel which consisted of (10) panel testers evaluated the product for

aroma, taste, texture, appearance and flavor using the organoleptic test score

card. They were selected purposively for this study, considering their training,

expertise, and experience in the line of work and availability. While a group of

20
80 evaluators composed of twenty (20) teachers, sixty (60) students, who

were selected through Simple Random Sampling (SRS) using the lottery

method. The score card in Hedonic Rating Scale will be used by the

consumers in evaluating the squash yema for acceptability.

Instrumentation

In order to obtain a reliable result, the evaluation as squash yema,

sensory evaluation (organoleptic test) and acceptability test (consumer’s

preference) were used to gather data. Organoleptic Test will be conducted to

determine the quality characteristics of the squash yema. The product will be

examined and tested using the five points rating scale based on the variables

considered scale values that were used with their corresponding description

are as follows;

Scale Weight/Score Description

4.20-5.00 5 Excellent

3.20-4.19 4 Very Good

2.20-3.19 3 Good

1.20-2.19 2 Poor

1.20-1.19 1 Very Poor

These scores were assigned for evaluating the products as to aroma,

taste, texture, appearance and flavor.

On the other hand, Hedonic Scale Rating (Appendix C) adapted to

Gatchalian (2012) will be used in evaluating the squash yema for consumers

acceptability. This testing used the rating scale in measuring the preferences

21
of acceptability of the product by the consumers. This method measured the

consumer’s reaction in terms of their degree of likeness of the product. The

evaluator’s reactions were indicated by the description on the scale. The test

used the following scale values with corresponding description or

interpretation.

Scale Weight/Score Description/ Interpretation

8.04-9.00 9 Like extremely

7.51-8.03 8 Like very much

6.28-7.50 7 Like moderately

5.40-6.27 6 Like slightly

4.52-5.39 5 Neither like nor dislike

3.64-4.51 4 Dislike slightly

2.76-3.36 3 Dislike moderately

1.88-2.75 2 Dislike very much

1.00-1. 87 1 Dislike extremely

Procedure

The experimental procedure was divided into five phases: the

processing of vegetables squash as an additive of making yema, preparation

of ingredients, materials, tools, and equipment, testing and re-testing of the

recipe, standardized of the recipe and evaluation by the panel testers and

consumers.

Phase I- Preparation of squash vegetables

The first step was washing the squash vegetables. The vegetables was

washed thoroughly to remove dirt for hygienic and sanitary purposes. Then

peeled the squash vegetables using a knife or vegetable peeler and remove

22
the seeds. Cut the squash vegetables then sliced into cubes. The next step

was boiling into a pot until it softens. Use potato smasher for smashing the

squash vegetables. After that put the smashed squash vegetables into clean

casserole for storing then cover it to avoid food contamination.

Figure.2

Process Flow for squash vegetables

Squash vegetables

WASHING

PEELING

SLICING

BOILING

SMASHING

STORING

Phase II- Preparation of ingredients, materials, Tools and equipment

The ingredients used in this study will be squash vegetables, egg

yolks, vanilla, condensed milk and butter were purchased from the local

market.

23
 The following equipment and utensils will use in the study. This will be

gathered at cookery laboratory room.

Mixing bowl. A hollow dish where all dry and liquid ingredients will be mixed

here for making squash yema.

Measuring cup (dry). A set of marked cups used to measure dry ingredients

such as sugar. They are made of plastic aluminum or stainless steel.

Measuring cup (liquid). A transparent cup calibrated indicated the amount of

liquid.

Measuring spoon. A set of spoons used to measure small amount of

ingredients.

Rubber scraper. A tool used for mixing and scrapping mixture inside of a

bowl.

Gas stove. A cooking equipment that is used for cooking.

Ladle. Used for mixing and stirring all ingredients in the sauce pan.

Potato masher. Used to smashed the squash vegetables.

Colored plastic wrapper. To wrap the squash yema product.

Utility tray. Used to hold in place.

Can opener. Are used in opening canned ingredients like milk.

Wooden spoon. Used to mix all the ingredients.

Casserole Pot. A cooking tools for boiling squash.

Non-stick sauce pan. A cooking tools use to combine all the ingredients.

24
Knife. Used to cut the vegetables squash into pieces.

Chopping Board. Are used to cut or slice vegetables squash.

Phase lll -Testing and re-testing of the Recipe

Table 1

Ingredients for Squash Yema

Treatment
1 2 3 4
Ingredients Whole plain 120 grams 240 grams 360 grams
yema or none Squash Squash Squash
squash yema smashed smashed smashed
Squash 1|2 cup 1 cup 1 ½ cup
Condensed 1 ½ cup 1 ½ cup 1 ½ cup 1 ½ cup
milk
Egg yolks 4 pcs. 4 pcs. 4 pcs. 4 pcs.
Vanilla 1 tbsp. 1 tbsp. 1 tbsp. 1 tbsp.
Butter 2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp.

Procedure

1. In bowl, combine condensed milk, squash mash, egg yolks; and

vanilla. Mix well.

2. In a saucepan, melt butter over low heat add milk mixture

3. Keep stirring for 15 minutes or until thick remove from heat and let it

cool

4. Shape the mixture into balls and roll in granulated sugar

25
 5. Repeat until all the mixture are consumed wrap into cellophane or put

in fluted baking cups.

After all comments and suggestions were followed the second

replication (try-out) and third replication (try-out) were found out to be

acceptable. The final recipe after it went through modifications and

refinements.

Part IV- Standardized Recipe of Squash as an Additive of making Yema

After thorough replication (try-out) and revisions of the recipe, the

standardized recipe was finalized. The standardized recipe of the four

treatments of making yema using squash vegetables and its produce are

presented below.

Table 2

Standardized recipe of making yema using squash vegetables

Ingredients for Squash Yema

Treatment
1 2 3 4
Ingredients Whole plain 120 grams 240 grams 360 grams
yema or none Squash Squash Squash
squash yema smashed smashed smashed
Squash 1|2 cup 1 cup 1 ½ cup
Condensed 1 ½ cup 1 ½ cup 1 ½ cup 1 ½ cup
milk
Egg yolks 4 pcs. 4 pcs. 4 pcs. 4 pcs.
Vanilla 1 tbsp. 1 tbsp. 1 tbsp. 1 tbsp.

26
 Butter 2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp.

Procedure

6. In bowl, combine condensed milk, squash mash, egg yolks; and

vanilla. Mix well.

7. In a saucepan, melt butter over low heat add milk mixture

8. Keep stirring for 15 minutes or until thick remove from heat and let it

cool

9. Shape the mixture into balls and roll in granulated sugar

10. Repeat until all the mixture are consumed wrap into cellophane or put

in fluted baking cups.

Phase V- Evaluation of squash as an additive of making yema

After the different treatments had been formulated and standardized,

the final product was prepared for final evaluation. These replications of

squash yema were evaluated panel tester composed of five (5) T.L.E.

Teachers and five (5) research panelist in terms of aroma, taste, texture,

appearance and flavor through the use of organoleptic test. Eighty (80)

consumers including teachers and students were evaluated the general

acceptability of squash yema. The criteria were discussed and instruction

where given to the panel testers and consumers.

Data analysis

27
 After the evaluation of the finished products, the score sheets will be

gathered: scores will be tallied, summarized and prepared for computation.

The percentage and mean of the response was computed for quality

characteristics and acceptability of the product.

To determine whether a significant difference existed in the perception

among the group of evaluators, the One-way Analysis of Variance (ANOVA)

in Randomized Complete Block Design was computed at 0.01 alpha.

28
 Chapter 4

RESULT AND DICUSSION

This chapter present the findings of the study. It likewise presents the

corresponding analysis and interpretation of results based on appropriate

statistical tools used to treat the collected data.

Quality Characteristics of Squash as an Additive of making Yema

The panel of testers rated the quality characteristics of squash as an

additive of making yema in terms of aroma, taste, texture, appearance, and

flavor.

Aroma of Squash as an Additive of Making Yema

Table 3 present the aroma of yema with squash. The result show that

treatment 2 had highest mean rating of 4.47 with corresponding qualitative

description of “excellent”. This was followed by treatment 3 with a mean rating

4.40 with corresponding qualitative description of “excellent”. Then, treatment

1 with a mean rating of 4.33 and the lowest mean score was treatment 4 with

mean rating of 4.07 with corresponding qualitative description of “very good”.

The grand mean generated was 4.32 which mean as “excellent” as indicated

in quality description. This means that the aroma of squash yema has evenly

distributed by adding of squash.]

29
 Table 3
Aroma of Squash as an Additive of Making Yema rated
by Panel Testers

Treatmen
Treatment Quality
Treatment Replication t
Mean Description
Total
1 2 3
1 3.9 4.5 4.6 13.0 4.33 Excellent
2 4.0 4.7 4.7 13.4 4.47 Excellent
3 4.4 4.4 4.4 13.2 4.40 Excellent
4 3.7 4.1 4.4 12.2 4.07 Very Good
Grand Total 51.8
Grand Mean 4.32 Excellent

Table 3a presents the multiple comparison test based on the least

significant difference (LSD) for significant ANOVA results in Table 4a revealed

that no significant difference in the consumers’ acceptability level between

treatments. This means that treatment 1 and treatment, treatment 1 and

treatment 3, treatment 1 and treatment 4, treatment 2 and treatment 3,

treatment 3 and treatment 4 does not significantly differ from one another.

This means that, despite the numerical differences, the quality characteristics

of the aforementioned treatments are the same.

On the other hand, a significant difference existed between treatment 2

and treatment 4, z=0.401, p=0.204 are not the same in flavor of squash yema.

This shows that the treatment 2 (squash using as an additive of making yema)

significantly to the treatment 4 (squash using as an additive of making yema).

30
 Table 3a
Post Hoc (LSD) Test Results in Aroma of Squash as an Additive of
Making Yema
Mean
Compared Treatments Difference p-value Decision
(z)
Treatment 1 Treatment 2 -0.135 0.666 Accept Ho
Treatment -0.067 0.830 Accept Ho
3 0.266 0.396 Accept Ho
Treatment
4
Treatment 2 Treatment 1 0.135 0.666 Accept Ho
Treatment 0.068 0.827 Accept Ho
3 0.401 0.204 Accept Ho
Treatment
4

Treatment 3 Treatment 1 0.067 0.830 Accept Ho

Treatment -0.068 0.827 Accept Ho
2 0.333 0.289 Accept Ho
Treatment
4

Treatment 4 Treatment 1 -0.266 0.396 Accept Ho

Treatment -0.401 0.204 Accept Ho
2 -0.333 0.289 Accept Ho
Treatment
3

The table 3b present the analysis of variance shows that there was a

significant among the different since the computed F-value of 0.593 with p-

value of 0.642 was significant at level. Therefore, the null hypothesis

characteristics of squash as an additive of making yema in term of aroma. this

implies that the quality characteristics of yema with squash in terms of aroma

are significantly different.

31
 Table 3b

Analysis of Variance in Aroma of Squash as an Additive of Making Yema

Source of Sum of Degree of Mean Computed p- Interpreta
Variance Square Freedom Square F-Value Value tion
(Sig.
)
Between 0.924 3 .308 0.593 0.642 Not
Groups Significant
Within 17.267 36 .480
Groups
18.192 39
Total

Taste of Squash as an Additive of Making Yema

Table 4 present the taste of yema with squash. The result show that

treatment 1 had highest mean rating of 4.70 with corresponding qualitative

description of “excellent”. This was followed by treatment 2 with a mean rating

4.33 with corresponding qualitative description of “excellent”. Then, treatment

3 with a mean rating of 4.30 and the lowest mean score was treatment 4 with

mean rating of 3.77 with corresponding qualitative description of “very good”.

The grand mean generated was 4.22 which mean as “excellent” as indicated

32
in quality description. This mean that the taste of squash yema has evenly

distributed by adding of squash.

Table 4
Taste of Squash as an Additive of Making Yema rated
by Panel Testers
Treatmen
Treatment Quality
Treatment Replication t
Mean Description
Total
1 2 3
1 4.4 4.4 4.6 13.4 4.70 Excellent
2 4.3 4.0 4.7 13.0 4.33 Excellent
3 4.3 4.4 4.2 12.9 4.30 Excellent
4 3.5 3.9 3.9 11.3 3.77 Very Good
Grand Total 50.6
Grand Mean 4.22 Excellent

Table 4a presents the multiple comparison test based on the least

significant difference (LSD) for significant ANOVA results in Table 4a revealed

that no significant difference in the consumers’ acceptability level between

treatments. This means that treatment 1 and treatment, treatment 1 and

treatment 3, treatment 1 and treatment 4, treatment 2 and treatment 3,

treatment 3 and treatment 4 does not significantly differ from one another.

This means that, despite the numerical differences, the quality characteristics

of the aforementioned treatments are the same.

33
 On the other hand, a significant difference existed between treatment 2

and treatment 4, z=0.567, p=0.015 are not the same in flavor of squash yema.

This shows that the treatment 2 (squash using as an additive of making yema)

significantly to the treatment 4 (squash using as an additive of making yema).

Table 4a
Post Hoc (LSD) Test Results in Taste of Squash as an Additive of
Making Yema
Mean
Compared Treatments Difference p-value Decision
(z)
Treatment 1 Treatment 2 0.131 0.558 Accept Ho
Treatment 0.166 0.458 Accept Ho
3 0.698* 0.003 Reject Ho
Treatment
4
Treatment 2 Treatment 1 -0.131 0.558 Accept Ho
Treatment 0.035 0.875 Accept Ho
3 0.567 0.015 Accept Ho
Treatment
4

Treatment 3 Treatment 1 -0.166 0.458 Accept Ho

Treatment -0.035 0.875 Accept Ho
2 0.532 0.022 Accept Ho
Treatment
4

Treatment 4 Treatment 1 -0.698* 0.003 Reject Ho

Treatment -0.567 0.015 Accept Ho
2 -0.532 0.022 Accept Ho
Treatment
3

34
 The table 4b present the analysis of variance show that there was a

significant among the different since the computed F-value of 3.867 with p-

value of 0.017 was significant at level. Therefore, the null hypothesis

characteristics of squash as an additive of making yema in term of taste .this

implies that the quality characteristics of yema with squash in term of taste are

significantly different.

Table 4b

Analysis of Variance in Taste of Squash as an Additive of Making Yema

Source of Sum of Degree of Mean Computed p- Interpreta
Variance Square Freedom Square F-Value Value tion
(Sig.
)
Between 2.844 3 .984 3.867 0.017 Significant
Groups
Within 8.826 36 .245
Groups
11.670 39
Total

Texture of Squash as an Additive of Making Yema

Table 5 present the texture of yema with squash .The result show that

treatment 1 and 3 had the same highest mean rating of 4.40 with

35
corresponding qualitative description of “excellent”. This was followed by

treatment 2 with a mean rating 4.30 with corresponding qualitative description

of “excellent”. Then the lowest mean score was treatment 4 with mean rating

of 3.73 with corresponding qualitative description of “very good”. The grand

mean generated was 4.21 which mean as “excellent” as indicated in quality

description. This mean that the texture of squash yema has evenly distributed

by adding of squash.

Table 5
Texture of Squash as an Additive of Making Yema rated
by Panel Testers
Treatmen
Treatment Quality
Treatment Replication t
Mean Description
Total
1 2 3
1 4.4 4.4 4.4 13.2 4.40 Excellent
2 4.2 4.0 4.7 12.9 4.30 Excellent
3 4.4 4.4 4.4 13.2 4.40 Excellent
4 3.5 3.7 4.0 11.2 3.73 Very Good
Grand Total 50.5
Grand Mean 4.21 Excellent

Table 6a presents the multiple comparison test based on the least

significant difference (LSD) for significant ANOVA results in Table 6a revealed

that no significant difference in the consumers’ acceptability level between

treatments. This means that treatment 1 and treatment, treatment 1 and

36
treatment 3, treatment 1 and treatment 4, treatment 2 and treatment 3,

treatment 3 and treatment 4 does not significantly differ from one another.

This means that, despite the numerical differences, the quality characteristics

of the aforementioned treatments are the same.

On the other hand, a significant difference existed between treatment 2

and treatment 4, z=0.668, p=0.21 are not the same in flavor of squash yema.

This shows that the treatment 2 (squash using as an additive of making yema)

significantly to the treatment 4 (squash using as an additive of making yema).

Table 5a
Post Hoc (LSD) Test Results in Texture of Squash as an Additive of
Making Yema
Mean
Compared Treatments Difference p-value Decision
(z)
Treatment 1 Treatment 2 0.098 0.680 Accept Ho
Treatment -0.002 0.993 Accept Ho
3 0.666* 0.008 Reject Ho
Treatment
4
Treatment 2 Treatment 1 -0.098 0.680 Accept Ho
Treatment -0.100 0.674 Accept Ho
3 0.568 0.021 Accept Ho
Treatment
4

Treatment 3 Treatment 1 0.002 0.993 Accept Ho

Treatment 0.100 0.674 Accept Ho
2 0.668* 0.007 Reject Ho
Treatment
4

Treatment 4 Treatment 1 -0.666* 0.008 Reject Ho

37
 Treatment -0.568 0.021 Accept Ho
2 -0.668* 0.007 Reject Ho
Treatment
3

The table 5b present the analysis of variance show that there was a

significant among the different since the computer F-value of 3.700 with p-

value of 0.020 was significant at level. Therefore, the null hypothesis

characteristics of squash as an additive of making yema in term of

texture .this implies that the quality characteristics of yema with squash in

term of texture are significantly different.

Table 5b

Analysis of Variance in Texture of Squash as an Additive of Making

Yema
Source of Sum of Degree of Mean Computed p- Interpreta
Variance Square Freedom Square F-Value Value tion
(Sig.
)
Between 3.080 3 1.027 3.700 0.020 Significant
Groups
Within 9.990 36 .278
Groups
13.070 39
Total

38
Appearance of Squash as an Additive of Making Yema

Table 6 present the texture of yema with squash .The result show that

treatment 1 and 2 had the same highest mean rating of 4.37 with

corresponding qualitative description of “excellent”. This was followed by

treatment 3 with a mean rating 4.33 with corresponding qualitative description

of “excellent”. Then the lowest mean score was treatment 4 with mean rating

of 3.80 with corresponding qualitative description of “very good”. The grand

mean generated was 4.22 which mean as “excellent” as indicated in quality

description. This mean that the texture of squash yema has evenly distributed

by adding of squash.

Table 6
Texture of Squash as an Additive of Making Yema rated
by Panel Testers
Treatmen
Treatment Quality
Treatment Replication t
Mean Description
Total
1 2 3
1 4.4 4.2 4.5 13.1 4.37 Excellent
2 4.1 4.2 4.8 13.1 4.37 Excellent
3 4.2 4.3 4.5 13.0 4.33 Excellent
4 3.3 3.8 4.3 11.4 3.80 Very Good
Grand Total 50.6
Grand Mean 4.22 Excellent

39
 Table 6a presents the multiple comparison test based on the least

significant difference (LSD) for significant ANNOVA results in Table 7a

revealed that no significant difference in the consumers acceptability level

between treatments. This means that treatment 1 and treatment, treatment 1

and treatment 3, treatment 1 and treatment 4, treatment 2 and treatment 3,

treatment 3 and treatment 4 does not significantly differ from one another.

This means that, despite the numerical differences, the quality characteristics

of the aforementioned treatments are the same.

On the other hand, a significant difference existed between treatment 2

and treatment 4, z=0567, p=0.029 are not the same in flavor of squash yema.

This shows that the treatment 2 (squash using as an additive of making yema)

significantly to the treatment 4 (squash using as an additive of making yema).

Table 6a
Post Hoc (LSD) Test Results in Appearance of Squash as an Additive of
Making Yema
Mean
Compared Treatments Difference p-value Decision
(z)
Treatment 1 Treatment 2 -0.001 0.997 Accept Ho
Treatment 0.033 0.895 Accept Ho
3 0.566 0.029 Accept Ho
Treatment
4
Treatment 2 Treatment 1 0.001 0.997 Accept Ho
Treatment 0.034 0.892 Accept Ho
3 0.567 0.029 Accept Ho
Treatment
4

40
 Treatment 3 Treatment 1 -0.033 0.895 Accept Ho
Treatment -0.034 0.892 Accept Ho
2 0.533 0.039 Accept Ho
Treatment
4

Treatment 4 Treatment 1 -0.566 0.029 Accept Ho

Treatment -0.567 0.029 Accept Ho
2 -0.533 0.039 Accept Ho
Treatment
3

The table 6b present the analysis of variance shows that there was a

significant among the different since the computer F-value of 0.075 with p-

value of 2.495 was significant at level. Therefore, the null hypothesis

characteristics of squash as an additive of making yema in term of

appearance. this implies that the quality characteristics of yema with squash

in term of appearance are significantly different.

Table 6b

Analysis of Variance in Appearance of Squash as an Additive of Making

Yema
Source of Sum of Degree of Mean Computed p- Interpreta
Variance Square Freedom Square F-Value Value tion
(Sig.
)

41
 Between 2.320 3 0.773 0.075 2.495 Not
Groups Significant
Within 11.158 36 .310
Groups
13.479 39
Total

Flavor of Squash as an Additive of Making Yema

Table 7 present the flavor of yema with squash. The result show that

treatment 1 had highest mean rating of 4.63 with corresponding qualitative

description of “excellent”. This was followed by treatment 3 with a mean rating

4.47 with corresponding qualitative description of “excellent”. Then, treatment

2 with a mean rating of 4.43 and the lowest mean score was treatment 4 with

mean rating of 3.87 with corresponding qualitative description of “very good”.

The grand mean generated was 4.35 which mean as “excellent” as indicated

in quality description. This mean that the flavor of squash yema has evenly

distributed by adding of squash.

Table 7
Flavor of Squash as an Additive of Making Yema rated
by Panel Testers
Treatmen
Treatment Quality
Treatment Replication t
Mean Description
Total
1 2 3
1 4.8 4.5 4.6 13.9 4.63 Excellent

42
 2 4.4 4.4 4.9 13.7 4.43 Excellent
3 4.4 4.5 4.5 13.4 4.47 Excellent
4 3.7 3.8 4.1 11.6 3.87 Very Good
Grand Total 52.6
Grand Mean 4.35 Excellent

Table 7a presents the multiple comparison test based on the least

significant difference (LSD) for significant ANOVA results in Table 8a revealed

that no significant difference in the consumers’ acceptability level between

treatments. This means that treatment 1 and treatment, treatment 1 and

treatment 3, treatment 1 and treatment 4, treatment 2 and treatment 3,

treatment 3 and treatment 4 does not significantly differ from one another.

This means that, despite the numerical differences, the quality characteristics

of the aforementioned treatments are the same.

On the other hand, a significant difference existed between treatment 1

and treatment 4, z=0.768, p=0.001 are not the same in flavor of squash yema.

This shows that the treatment 1 (squash using as an additive of making yema)

significantly to the treatment 4 (squash using as an additive of making yema).

Table 7a
Post Hoc (LSD) Test Results in Flavor of Squash as an Additive of
Making Yema
Mean
Compared Treatments Difference p-value Decision
(z)
Treatment 1 Treatment 2 0.200 0.342 Accept Ho

43
 Treatment 0.168 0..424 Accept Ho
3 0.768* 0.001 Reject Ho
Treatment
4
Treatment 2 Treatment 1 -0.200 0.342 Accept Ho
Treatment -0.032 0.878 Accept Ho
3 0.568* 0.010 Reject Ho
Treatment
4

Treatment 3 Treatment 1 -0.168 0.424 Accept Ho

Treatment 0.032 0.878 Accept Ho
2 0.600* 0.006 Reject Ho
Treatment
4

Treatment 4 Treatment 1 -0.768* 0.001 Reject Ho

Treatment -0.568* 0.010 Reject Ho
2 -0.600* 0.006 Reject Ho
Treatment
3

The table 7b present the analysis of variance show that there was a

significant among the different since the computer F-value of 5.187 with p-

value of 0.004 was significant at level. Therefore, the null hypothesis

characteristics of squash as an additive of making yema in term of flavor .this

implies that the quality characteristics of yema with squash in term of flavor

are significantly different.

44
 Table 7b

Analysis of Variance in Flavor of Squash as an Additive of Making Yema

Source of Sum of Degree of Mean Computed p- Interpreta
Variance Square Freedom Square F-Value Value tion
(Sig.
)
Between 3.354 3 1.118 5.187 0.004 Significant
Groups
Within 7.759 36 .216
Groups
11.114 39
Total

Consumer’s acceptability Test

Table 8 reflects the acceptability preference of the eighty (80)

consumers. The responses were based on hedonic rating scale. It was

manifested that on treatment 1 (squash yema) acceptability, 36 or 45.00% of

consumers rated “ Like Extremely”, 30 or 37.5% rated “Like Very Much”, 12 or

15.00% rated “Like Very Moderately”, 1 or 1.25% rated “Like Slightly”, 1 or

1.25% rated “ Neither Like”, 0 or 0% rated “Dislike Slightly”.

In treatment 2 ( squash yema) 17 or 21.25% rated “Like Extremely”, 26

or 32.5% rated “Like Very much”, 20 or 25.00% rated “Like Very Moderately”,

10 or 12.5% rated “Like Very Slightly”, 4 or 5.00% rated “Neither Like”, 2 or

2.5% rated “Dislike Slightly”, 1 or 1.25% rated “Dislike Moderate”, 0 or 0%

rated “Dislike Very Much”.

With treatment 3 ( squash yema) 29 or 36.25% rated “Like Extremely”,

25 or 31.25% rated “Like Very much”, 14 or 17.5% rated “Like Very

45
Moderately”, 8 or 10.00% rated “Like Slightly”, 3 or 3.75% rated “Neither

Like”, 1or 1.25% rated “ Dislike Slightly”, 0 or 0% rated “Dislike Moderate”.

For the last treatment ( squash yema) 29 or 36.25% rated “Like

Extremely”, 10 or 12.5% rated “Like Very much”, 18 or 22.5% rated “Like

Very Moderately”, 18 or 22.5% rated “Like Slightly”, 3 or 3.75% rated “Neither

Like”,1 or 1.25% rated “Dislike Slightly”, 1 or 1.25% rated “Dislike Moderately”

0 or 0% rated “Dislike Very Much”.

Table 8

Consumer Acceptability Response on Squash as an Additive of Making

Yema for Replication 1
Replication 1 Description Frequen Percentage
cy
Like Extremely 36 45.00
Treatment 1 Like Very Much 30 37.5
Whole plain yema Like Very 12 15.00
or none squash Moderate
Like Very Slightly 1 1.25
Neither Like 1 1.25
Dislike Slightly 0 0
Dislike Moderate 0 0
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 17 21.25
Treatment 2 Like Very Much 26 32.5
Yema with 120 Like Very 20 25.00
grams smashed Moderate
squash Like Very Slightly 10 12.5
Neither Like 4 5.00
Dislike Slightly 2 2.5
Dislike Moderate 1 1.25
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 29 36.25
Treatment 3 Like Very Much 25 31.25
Yema with 240 Like Very 14 17.5
grams smashed Moderate
squash Like Very Slightly 8 10.00
Neither Like 3 3.75
Dislike Slightly 1 1.25

46
 Dislike Moderate 0 0
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 29 36.25
Treatment 4 Like Very Much 10 12.5
Yema with 360 Like Very 18 22.5
grams smashed Moderately
squash Like slightly 18 22.5
Neither Like 3 3.75
Dislike Slightly 1 1.25
Dislike Moderately 1 1.25
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100

Table 9 reflects the acceptability preference of the eighty (80)

consumers. The responses were based on hedonic rating scale. It was

manifested that on treatment 1 (squash yema) acceptability, 51 or 63.75% of

consumers rated “ Like Extremely”, 19 or 23.75% rated “Like Very Much”, 7 or

8.75% rated “Like Very Moderately”, 2 or 2.5% rated “Like Very Slightly”, 1 or

1.25% rated “ Neither Like”, 0 or 0% rated “Dislike Slightly”.

In treatment 2 ( squash yema) 31 or 38.75% rated “Like Extremely”, 25

or 31.25% rated “Like Very much”, 10 or 12.5% rated “Like Very Moderately”,

7 or 8.75% rated “Like Very Slightly”, 7or 8.75% rated “Neither Like”, 0 or 0%

rated “Dislike Slightly”.

With treatment 3 ( squash yema) 27 or 33.75% rated “Like Extremely”,

16 or 20.00% rated “Like Very much”, 17 or 21.25% rated “Like Very

Moderately”, 7 or 8.75% rated “Like Slightly”, 5 or 6.25% rated “Neither Like”,

5or 6.25% rated “ Dislike Slightly”, 3 or 3.75% rated “Dislike Moderate”, 0 or

0% rated “Dislike Very Much”.

47
 For the last treatment ( squash yema) 41 or 51.25% rated “Like

Extremely”, 15 or 18.75% rated “Like Very much”, 8 or 10.00% rated “Like

Very Moderately”, 9 or 11.25% rated “Like Slightly”, 1 or 1.25% rated “Neither

Like”, 2 or 2.5% rated “Dislike Slightly”, 4 or 5.00% rated “Dislike Moderately”

0 or 0% rated “Dislike Very Much”.

Table 9

Consumer Acceptability Response on Squash as an Additive of Making

Yema for Replication 2
Replication 1 Description Frequen Percentage
cy
Like Extremely 51 63.75
Treatment 1 Like Very Much 19 23.75
Whole plain yema Like Very 7 8.75
or none squash Moderate
Like Very Slightly 2 2.5
Neither Like 1 1.25
Dislike Slightly 0 0
Dislike Moderate 0 0
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 31 38.75
Treatment 2 Like Very Much 25 31.25
Yema with 120 Like Very 10 12.5
grams smashed Moderate
squash Like Very Slightly 7 8.75
Neither Like 7 8.75
Dislike Slightly 0 0
Dislike Moderate 0 0
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 27 33.75
Treatment 3 Like Very Much 16 20.00
Yema with 240 Like Very 17 21.25
grams smashed Moderate
squash Like Very Slightly 7 8.75
Neither Like 5 6.25
Dislike Slightly 5 6.25
Dislike Moderate 3 3.75
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 41 51.25

48
 Treatment 4 Like Very Much 15 18.75
Yema with 360 Like Very 8 10.00
grams smashed Moderately
squash Like slightly 9 11.25
Neither Like 1 1.25
Dislike Slightly 2 2.5
Dislike Moderately 4 5.00
Dislike Very Much 0 0
Dislike Extremely 0 0

Total 80 100

Table 10 reflects the acceptability preference of the eighty (80)

consumers. The responses were based on hedonic rating scale. It was

manifested that on treatment 1 (squash yema) acceptability, 53 or 66.25% of

consumers rated “ Like Extremely”, 19 or 23.75% rated “Like Very Much”, 4 or

5.00% rated “Like Very Moderately”, 0 or 0% rated “Like Very Slightly”, 2 or

2.5% rated “ Neither Like”, 0 or 0% rated “Dislike Slightly”, 2 or 2.5% rated

“Dislike Moderate”, 0 or 0% rated “Dislike Very Much”.

In treatment 2 ( squash yema) 28 or 35.00% rated “Like Extremely”, 29

or 36.25% rated “Like Very much”, 11 or 13.75% rated “Like Very

Moderately”, 6 or 7.5% rated “Like Very Slightly”, 1 or 1.25% rated “Neither

Like”, 5 or 6.25% rated “Dislike Slightly”, 0 or 0% rated “Dislike Moderate”.

With treatment 3 ( squash yema) 33 or 41.25% rated “Like Extremely”,

23 or 28.75% rated “Like Very much”, 9 or 11.25% rated “Like Very

Moderately”, 7 or 8.75% rated “Like Slightly”, 3 or 3.75% rated “Neither Like”,

3 or 3.75% rated “ Dislike Slightly”, 2 or 2.5% rated “Dislike Moderate”, 0 or

0% rated “Dislike Very Much”.

For the last treatment ( squash yema) 32 or 40.00% rated “Like

Extremely”, 32 or 27.5% rated “Like Very much”, 12 or 15.00% rated “Like

49
Very Moderately”, 11 or 13.75% rated “Like Slightly”, 2 or 2.5% rated “Neither

Like”, 1 or 1.25% rated “Dislike Slightly”, 0 or 0% rated “Dislike Moderately”.

Table 10

Consumer Acceptability Response on Squash as an Additive of Making

Yema for Replication 3
Replication 1 Description Frequen Percentage
cy
Like Extremely 53 66.25
Treatment 1 Like Very Much 19 23.75
Whole plain yema Like Very 4 5.00
or none squash Moderate
Like Very Slightly 0 0
Neither Like 2 2.5
Dislike Slightly 0 0
Dislike Moderate 2 2.5
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 28 35.00
Treatment 2 Like Very Much 29 36.25
Yema with 120 Like Very 11 13.75
grams smashed Moderate
squash Like Very Slightly 6 7.5
Neither Like 1 1.25
Dislike Slightly 5 6.25
Dislike Moderate 0 0
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely
Treatment 3 33 41.25
Yema with 240 Like Very Much 23 28.75
grams smashed Like Very 9 11.25
squash Moderate
Like Very Slightly 7 8.75
Neither Like 3 3.75
Dislike Slightly 3 3.75
Dislike Moderate 2 2.5
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100
Like Extremely 32 40.00
Treatment 4 Like Very Much 22 27.5
Yema with 360 Like Very 12 15.00
grams smashed Moderately
squash Like slightly 11 13.75
Neither Like 2 2.5

50
 Dislike Slightly 1 1.25
Dislike Moderately 0 0
Dislike Very Much 0 0
Dislike Extremely 0 0
Total 80 100

Mean Acceptability of Consumers

The data on the mean acceptability of squash yema by eighty (80)

consumers is presented in table 11. This shown treatment 1,2 and 4 were

liked very much in which that treatment 1 got the highest mean score of 8.37,

followed by treatment 4 with mean score of 7.70, then treatment 2 with a

mean score of 7.67 and treatment 3 got the lowest mean score 7.62 were

liked moderately.

The result showed that treatment 1 (Whole plain yema or Non-squash)

was the most accepted sweet dessert in yema. This was followed treatment 4

(Yema with 360 grams mashed squash), then treatment 2 (Yema with 120

grams smashed squash), and treatment 3 (Yema 240 grams smashed

squash) was the least accepted of the four preparation in squash yema. This

implies that treatment 1 (Whole plain yema or Non-squash), treatment 4

(Yema with 360 grams mashed squash), and treatment 2 (Yema with 120

grams smashed squash) has greater general acceptability level in terms

aroma, taste, texture, appearance and flavor by the consumers’ preference.

Thus, yema squash in treatment 4 and 1 can be utilized as an additional

ingredient in making squash yema and gives greater general acceptability

level by the consumer’s preference.

The data on the mean acceptability of squash as an additive of making

yema by eighty (80) consumers is presented in table 11.

51
 Table 11
Consumer acceptability of Squash as an Additive of Making Yema
Replication
Treatment Treatment Quality
Treatment 1 2 3
total mean Description
Like very
1 8.24 8.46 8.41 25.11 8.37
much
Like very
2 7.40 7.83 7.78 23.01 7.67
much
Like
3 7.83 7.30 7.74 22.87 7.62
moderately
Like very
4 7.46 7.78 7.85 23.09 7.70
much
Grand total 30.93 31.37 31.78 94.08
Like very
Grand mean 7.84
much

The treatment 1,3, and 4 were liked very much in which that treatment

1 got the highest mean score 8.37,followed by treatment 4 with a mean score

of 7.70,then the treatment 2 got mean score 7.67 ,and the treatment 3 got the

lowest mean score 7.62 were liked moderately.

Table 11a presents the multiple comparison test based on the least

significant difference (LSD) for significant ANOVA results in Table 11a

revealed that no significant difference in the consumers’ acceptability level

between treatments. This means that treatment 1 and treatment, treatment 1

and treatment 3, treatment 1 and treatment 4, treatment 2 and treatment 3,

treatment 3 and treatment 4 does not significantly differ from one another.

This means that, despite the numerical differences, the quality characteristics

of the aforementioned treatments are the same.

On the other hand, a significant difference existed between treatment 1

and treatment 4, z=0.673, p=0.006 are not the same in flavor of squash yema.

52
This shows that the treatment 1 (squash using as an additive of making yema)

significantly to the treatment 4 (squash using as an additive of making yema).

Table 11a
Post Hoc (LSD) Test Results on the Consumers Acceptability of Squash
as an Additive of Making Yema
Mean
Compared Treatments Difference p-value Decision
(z)
Treatment 1 Treatment 2 0.700* 0.004 Reject Ho
Treatment 0.747* 0.003 Reject Ho
3 0.673* 0.006 Reject Ho
Treatment
4
Treatment 2 Treatment 1 -0.700* 0.004 Reject Ho
Treatment 0.047 0.801 Accept Ho
3 -0.027 0.885 Accept Ho
Treatment
4

Treatment 3 Treatment 1 -0.747* 0.003 Reject Ho

Treatment -0.047 0.801 Accept Ho
2 -0.073 0.693 Accept Ho
Treatment
4

Treatment 4 Treatment 1 -0.673* 0.006 Reject Ho

Treatment 0.027 0.885 Accept Ho
2 0.073 0.693 Accept Ho
Treatment
3

The table 11b present the analysis of variance shows that there was a

significant among the different since the computer F-value of 7.849 with p-

value of .009 was significant at level. Therefore, the null hypothesis

characteristics of squash as an additive of making yema in term of flavor. this

implies that the quality characteristics of yema with squash in term of flavor

are significantly different.

53
 Table 11b
Source Sum of Degree Mean Computed p- Interpretation
of square of square F-value value
varianc freedom
e
Between 1.132 3 0.377 7.849 .009 Significant
groups
Within 0.385 8 0.048
group
total 1.516 11
Analysis of Variance on the Consumers Acceptability of Squash as an
Additive of Making Yema

54
 Chapter 5

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary and findings of the study. It also

concludes the conclusions drawn from the findings as well as

recommendation.

Summary

This study aimed to determine the acceptability, profitability and quality

characteristics of squash as an additive of making yema.

Specifically, it seeks to answer the following questions.

1. What are the quality characteristics of squash yema in terms of:

1.1 Aroma

1.2 Taste

1.3 Texture

1.4 Appearance

1.5 Flavor

2. Is there a significant difference on the quality characteristics of

squash yema?

3. What is the profitability of yema mixed with different proportions of

squash by the consumers?

55
 4. What is the acceptability of yema mixed with different proportions of

squash?

5. Is there a significant difference on the acceptability of yema mixed

with different proportions of squash?

This study was conducted at Cookery Laboratory Room of Pedro E.

Candido Memorial National High School, Hernani Eastern Samar during last

week of January, 2020 up to first week of February, 2020.

The product testing was done by ten (10) Panel of testers who are five

(5) T.L.E. Teachers and five (5) Research Panel they evaluated the quality

characteristics of squash as an additive of making yema in terms of aroma,

taste, texture, appearance and flavor through the use of organoleptic test.

Eighty (80) respondents evaluated the acceptability test using the Hedonic

Scale in terms of preference.

The following were the findings of the study after the analysis was

made from the data gathered.

In relation to quality characteristics, all characteristics of treatment 1, 2,

and 3 were rated as “excellent” in terms of aroma, taste, texture, appearance

and flavor. While treatment 4 were rated as “very good” in terms of aroma,

taste, texture, appearance and flavor.

The quality characteristics of the five different kinds of squash yema

were evaluated and the analysis of variance for taste, texture and flavor

shown that there was significant difference among the treatments. However,

in terms of aroma and appearance the analysis revealed that there is no

significant difference among the different treatments.

56
The acceptability of the consumers on squash yema that in replication 1 for

treatment 1 most of them rated “Like Extremely”, treatment 2 rated “Like Very

Much”, for treatment 3 most of them rated “Like Extremely”, and for treatment

4 most of them rated as “Like Extremely”.

The acceptability preferences of different treatments were evaluated and

analysis shown that there is a significant difference among the different

treatments.

Conclusion

Based on the findings of the study, the following conclusions are

drawn:

1. The quality of squash yema in terms of aroma, taste, texture,

appearance and flavor was excellent.

2. They were significant difference on the quality characteristics of

squash yema in terms of taste, texture, and flavor while aroma and

appearance have no significant difference on the quality

characteristics of squash as an additive of making yema.

3. Treatment 1 (Whole plain yema or non-squash), Treatment 2

(Whole plain yema with 120 grams smashed squash), and

Treatment 3 (Whole plain yema with 240 grams smashed squash),

and Treatment 4(Whole plain smashed squash with 360 grams of

yema) has higher general acceptability level in terms of aroma,

taste, texture, appearance and flavor by the consumers’

preferences.

4. There was a significant difference in the acceptability of squash as

an additive of making yema.

57
Recommendation

Based on the findings and conclusions, the researchers recommend

the following:

1. In preparing squash vegetables should be used as an additive of

making yema in order to obtain good quality and makes squash

yema product healthier and nutritious.

2. The principal and teacher can encourage the school to be involved

in food research in utilizing available vegetables like squash in our

locality into different kinds of products.

3. Parents/Housewives are encouraging to apply in their homes in

making a squash vegetable into yema for their children, specially it

will make them to be healthy and eat more on vegetables flavored

into squash yema candy.

4. Students may also conduct a study of squash yema from different

kinds of vegetable as flavoring that will improve the product.

5. Food vendors / sari-sari stores used this product in making yema

out of squash vegetables and produce into sweet delicacy that

would generate income to them.

58
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63
 APPENDIX A

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VIII
Division of Eastern Samar
PEDRO E. CANDIDO MEMORIAL NATIONAL HIGH SCHOOL
Hernani, Eastern Samar

SQUASH YEMA RECIPE

Ingredients:

1|2 cup of Squash

1 ½ cup Condensed milk

4 pcs. Egg yolks

1 tbsp. Vanilla

2 tbsp. Butter

Procedure

1. In bowl, combine condensed milk, squash mash, egg yolks; and

vanilla. Mix well.

2. In a saucepan, melt butter over low heat add milk mixture

3. Keep stirring for 15 minutes or until thick remove from heat and let it

cool

64
 4. Shape the mixture into balls and roll in granulated sugar

5. Repeat until all the mixture are consumed wrap into cellophane or put

in fluted baking cups.

APPENDIX B

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VIII
Division of Eastern Samar
PEDRO E. CANDIDO MEMORIAL NATIONAL HIGH SCHOOL
Hernani, Eastern Samar

MRS. NOIME A. VILLARINO

School Principal
Hernani, Eastern Samar
Address
Madam:

Greetings!!!

We the grade 12 students of Pedro E. Candido Memorial National High

School are currently doing a research on, ‘’Acceptability, Profitability, and
quality characteristics of squash (Cucurbita Maxima) Yema. The study is
major requirement in investigation, inquires, and Immersion Subject. In this
regard we would like to ask your permission to perform this study.
The researchers are respectfully asking your permission to allow us in
gathering information for our study among teachers in Pedro E. Candido
Memorial National High School.
We are thanking in advance for your cooperation and god bless.
Respectfully yours,

The Researchers

Noted:

65
VINCENT LOUISE AGUSTIN
Subject Teacher
Approved:

MRS. NOIME A. VILLARINO

Principal III

APPENDIX C

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region VIII
Division of Eastern Samar
PEDRO E. CANDIDO MEMORIAL NATIONAL HIGH SCHOOL
Hernani, Eastern Samar

Dear Respondents,

Greetings!

The grade 12 Senior High School Students of Pedro E. Candido

Memorial National High School undertaking this Inquires, Investigation and

Immersion titled “Acceptability, Profitability, and Quality Characteristics

of Squash (Cucurbita Maxima) Yema”.

In this regard, you are chosen as one of the respondents. Please

feel free to answer the main questionnaire as honestly as you can. And feel

assured that the anonymity and the information you will give be handled with

at most confidentiality.

Thank you and God Bless.

66
 The Researchers

APPENDIX D

CONSUMER TESTING SCORE CARD

Name: Date: Time:

Name of the product

Direction: Carefully taste the samples and indicates the appropriate score

taste that best describe in every treatment.

Please rate according to the score below.

Points Description Quality

9 Like extremely
8 Like very much
7 Like very moderately
6 Like slightly
5 Neither like
4 Dislike slightly
3 Dislike moderately
2 Dislike very much
1 Dislike extremely
Replication number:

Treatments Score

67
 1

APPENDIX E

LABORATORY TASTE PANEL TESTING

Name: Date: Time:

Name of the product

Direction: Carefully taste the samples and indicates the characteristics that

best describe them.

Please rate according to the score below:

Points Quality/Description
5 Excellent
4 Very Good
3 Good
2 Fair
1 Poor
Replication Number:

Treatment
Quality Characteristics
1 2 3 4
Aroma Description: It has very strong aroma.
Taste Description: It tastes sweet, sticky, and
hard.
Texture Description: It is soft and thick almost like
a jam and also heavier.

68
 Description: It has an appealing color
Appearance that can also form into balls.
Flavor Description: It has very full and rich flavor

CURRICULUM VITAE

NAME Mary Joy E. Gulles

DATE OF BIRTH December 26, 1991

PLACE OF BIRTH Brgy. Nagaja, Hernani E. Samar

HOME ADDRESS Brgy. Nagaja, Hernani E. Samar

SEX Female

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Julie C. Gulles

Eunides E. Gulles

EMAIL ADDRESS gullesmaryjoy@yahoo.com

CONTACT NUMBER 09399674780

EDUCATIONAL ATTAINMENT High school Graduate

SECONDARY

69
Senior High School Pedro E. Candido Memorial
National High School
Hernani E. Samar
2019-2020
Junior High School Hernani National High School
Brgy. 04, Hernani E. Samar
2003-2004

NAME Romulo A. Timbangan Jr.

DATE OF BIRTH March 06, 1999

PLACE OF BIRTH Hernani E. Samar

HOME ADDRESS Brgy. 04, Hernani E. Samar

SEX Male

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Ma. Salome A. Timbangan

Romulo B. Timbangan Sr.

EMAIL ADDRESS romulonoya06@gmail.com

CONTACT NUMBER 09651741153

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

Senior High School Pedro E. Candido Memorial

National High School
Hernani E. Samar

70
 2019-2020

Junior High School Pedro E. Candido Memorial

National High School
Hernani E. Samar
2014-2015

NAME Maria Dolorosa Consultado

DATE OF BIRTH September 15, 2000

PLACE OF BIRTH Brgy. San Isidro, Hernani E. Samar

HOME ADDRESS Brgy.San Isidro Hernani E.

Samar

SEX Female

RELIGION Roman Chatolic

NATIONALITY Filipino

PARENTS Nimfa G. Consultado

Silvano E. Consultado

EMAIL ADDRESS mdconsultado@gmail.com

CONTACT NUMBER 09128708697

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

71
Senior High School Pedro E. Candido Memorial
National High School
Hernani, Eastern Samar
2019-2020

Junior High School Pedro E. Candido Memorial

National High School
2017-2018

NAME Kristel Collarga

DATE OF BIRTH March 5, 2002

PLACE OF BIRTH Brgy. San Isidro, Hernani E.

Samar

HOME ADDRESS Brgy.San Isidro Hernani E.

Samar

SEX Female

RELIGION Roman Chatolic

NATIONALITY Filipino

PARENTS Lydia C. Collarga

Jeffrey B. Collarga

EMAIL ADDRESS collargakristel@gmail.com

CONTACT NUMBER 09366869157

72
EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

Senior High School Pedro E. Candido Memorial

National High School
Hernani, Eastern Samar
2019-2020

Junior High School Pedro E. Candido Memorial

National High School
2017-2018

NAME Perlita A. Guasis

DATE OF BIRTH July 16, 2000

PLACE OF BIRTH Brgy. Carmen, Hernani E. Samar

HOME ADDRESS Brgy.Carmen Hernani E.

Samar

SEX Female

RELIGION Baptist

NATIONALITY Fiipino

PARENTS Editha Guasis

Vergilio Guasis

EMAIL ADDRESS pearlguasis@gmail.com

CONTACT NUMBER 09653503565

EDUCATIONAL ATTAINMENT High School Graduate

73
 SECONDARY

Senior High School Pedro E.Candido

Memorial National High
School 2019-2020

Junior High School Pedro E.Candido Memorial

National High School
2017-2018

NAME Angelica Consultado

DATE OF BIRTH May 7, 2002

PLACE OF BIRTH Brgy. San Isidro, Hernani E. Samar

HOME ADDRESS Brgy. San Isidro, Hernani E. Samar

SEX Female

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Octavio C. Consultado Jr.

Conchita C. Consultado

EMAIL ADDRESS N/A

CONTACT NUMBER 09070843739

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

Senior High School Pedro E.Candido

Memorial National High
School 2019-2020

74
Junior High School Pedro E.Candido
Memorial Ntional
High School 2017-2018

NAME Glenn A. Gullan

DATE OF BIRTH May 12, 1999

PLACE OF BIRTH EVRMC Tacloban City

HOME ADDRESS Brgy. Carmen, Hernani E. Samar

SEX Male

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Ludy P. Gullan Sr.

Lolita A. Gullan

EMAIL ADDRESS N/A

CONTACT NUMBER 09050942122

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

Senior High School Pedro E.Candido

75
 Memorial National High

School 2019-2020

Junior High School Pedro E.Candido

Memorial Ntional

High School 2017-2018

NAME Reymond G. Ranao

DATE OF BIRTH September 25, 2000

PLACE OF BIRTH Guiuan E. Samar

HOME ADDRESS Brgy. Padang Sitio Lingsad, Hernani E.

Samar

SEX Male

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Roberto G. Ranao Sr.

Erlinda G. Ranao

EMAIL ADDRESS N/A

CONTACT NUMBER 09066775373

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

76
Senior High School Pedro E.Candido Memorial National
High School
2019-2020

Junior High School Pedro E.Candido Memorial Ntional

High School
2017-2018

NAME Maricris C. Calites

DATE OF BIRTH January 8, 2000

PLACE OF BIRTH Brgy. Padang, Hernani E. Samar

HOME ADDRESS Brgy. Padang, Hernani E. Samar

SEX Female

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Eduin S. Calites

Marina C. Calites

EMAIL ADDRESS N/A

CONTACT NUMBER 09106888207

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

Senior High School Pedro E.Candido Memorial National

High School

77
 2019-2020

Junior High School Pedro E.Candido Memorial National

High School
2017-2018

NAME Christian A. Collarga

DATE OF BIRTH July 2, 2000

PLACE OF BIRTH Tacloban City

HOME ADDRESS Brgy. Carmen, Hernani E. Samar

SEX Male

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Fe A. Collarga

EMAIL ADDRESS N/A

CONTACT NUMBER N/A

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

Senior High School Pedro E.Candido Memorial National

High School
2019-2020

78
Junior High School Pedro E.Candido Memorial National
High School
2017-2018

NAME Ariane Mae C. Zamora

DATE OF BIRTH September 24, 2001

PLACE OF BIRTH Blk. 40, Mandaluyong City

HOME ADDRESS Brgy, San Jose, Llorente E. Samar

SEX Female

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Victor M. Zamora

Yolanda C. Zamora

EMAIL ADDRESS ArianeZamora17@gmail.com

CONTACT NUMBER 09558151203

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

79
Senior High School Pedro E.Candido Memorial National
High School
2019-2020

Junior High School Pedro E.Candido Memorial National

High School
2017-2018

NAME Jerick Jay A. Corral

DATE OF BIRTH December 27, 1998

PLACE OF BIRTH Brgy. 03 Pob. , Hernani E. Samar

HOME ADDRESS Brgy. 03 Pob. , Hernani E. Samar

SEX Male

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Luciano T. Corral

Jovelyn Corral

EMAIL ADDRESS N/A

CONTACT NUMBER 09269356475

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

80
Senior High School Pedro E.Candido Memorial National

High School

2019-2020

Junior High School Pedro E.Candido Memorial National

High School

2017-2018

NAME Michelle D. Suarez

DATE OF BIRTH April 29, 2000

PLACE OF BIRTH Novaliches National Hospital, Manila City

HOME ADDRESS Brgy. Cancilides, Hernani E. Samar

SEX Female

RELIGION Roman Catholic

NATIONALITY Filipino

PARENTS Melvin S. Suarez

Melinda D. Suarez

EMAIL ADDRESS suarezmichelle6424@gmail.com

CONTACT NUMBER 09974223129

EDUCATIONAL ATTAINMENT High School Graduate

SECONDARY

81
Senior High School Pedro E.Candido Memorial National High

School

2019-2020

Junior High School Pedro E.Candido Memorial National

High School

2017-2018

82