Republic of the Philippines

Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL

THE EFFECT OF BANGUS INCLUSION ON

THE SENSORY ATTRIBUTES OF EMBOTIDO

A Quantitative Research Presented in Partial Fulfilment of the

Requirements in Practical Research 2

Names:
Jardine Kate B. Lucina
Christine May B. Utleg
Darrel Q. Bungag
Glory P. Laydo
Lorjean G. Jorge

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL
CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

I. Introduction

Bangus also know as milkfish is type of fish commonly found

in the Philippines ans other parts of Southeast Asia. It is a
popular seafood staple known for its tender, while flesh and mild
flavor.Bangus can be prepared in various ways, including
grilling, frying or being used in soups and stews. The fish is
highly popular in Philippine due toits versatility and is used in
a wide range of traditional Filipino dishes, such as sinigang,
daing na bangus, relleno and more. It popularity extends across
the country, making it one of the most well-loved and iconic
seafood choices in FIlipino cuisine. The bangus is also easy to
find in Philippines . It’s a commonly available fish and is
widely sold in wet markets, grocery stores, and seafood markets
throughout the country.

Bangus is a nutritious seafood that provides a wide range of

vitual nutrients, including protien, omega-3 fatty acids,vitamins
and mineral. Its protien content supports muscle growth and
repair ,while its omega-3 fatty acids promote heart health and
reduce in flammation. The B vitamins, Vitamin D and minerals

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL
like calcium, phosphorus,selenium,potassium, and iron cantribute
to various bodily function, such as bone health, energy
production, and maintaining a healthy nervous system. The
consumption of the bangus can be a valuale addition to a balanced
diet, offering not only delicious flavors but also host of health
benefits.

Embutido is a popular Filipino dish traditionally made with

ground meat, mixed with various ingredients such as vegetables,
spices, and binders, then rolled and steamed or baked to
perfection. While embutido has been enjoyed for years, there is
an emerging interest in exploring alternative main ingredients
that can be used to create a unique and flavorful variation of
this beloved dish.

Through the exploration of uncharted flavor ingredients

combinations, it captures the essence of culinary innovation.
Because it takes into account consumer preferences, the food
business is better able to adapt to shifting consumer preferences
and offer unique eating experiences.By paying homage to the past
while embracing the present,it aids in the preservation and
development of Filipino culinary customs.Futhermore it bring
traditional foods into line with current health and nutrition
concern by raising knowledge of the nutritional value of our food
choices.By using components that are acquired locally and

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL
sustainably,the study also encourages economic gains and
sustainable behaviors.

Introducing it in the market would create new jobs and

opportunities for businesses. For example, bangus embotido could
be produced and sold by local restaurants, catering companies,
and food stalls. It could also be sold in supermarkets and
grocery stores. Introducing bangus embotido in the market would
create a new source of income for these businesses and help them
to grow.

In addition to creating new jobs and opportunities for

businesses, introducing bangus embotido in the market would also
boost the local economy. Bangus embotido is made with bangus, or
milkfish, which is a popular fish in the Philippines. Introducing
bangus embotido in the market would increase demand for bangus,
which would benefit local farmers and fishermen. It would also
increase demand for other ingredients used in the dish, such as
eggs, spices, and vegetables. This increased demand would lead to
increased economic activity in the community.

This study aims to investigate the impact of incorporating

bangus as an alternativeingredient in embotido on its sensory

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL
attributes,including taste,aroma,texture and overall
acceptability.

II. THEORETICAL FRAMEWORK

This research aims its framework to determining if the effect of

Bangus inclusion on the sensory attributes of Embotido. All TVL
teacher who knowledgeable in cooking will underwent to survey to
clarify the effectiveness of the bangus as an alternative main
ingredients in Embotido. the Answer of those teacher will be
studied well to identify the final results.

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL
CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

The procedure was divide
into different portion
for experiment. First,
identify the flavor
profile of Embotido when
the bangus being used,
The effect of difference between the
Bangus inclusion bangus that influence the
on the sensory texture and mouthfeel,
significance of The study may help
attributes of people to know the
difference between bangus
Embotido. and traditional meat, and Effect of bangus
Including visual presentation of inclusion on the
taste,aroma, Embotido. Next, an sensory attributes
texture and experimental was of Embotido.
visual appeals. conducted to the
participants for the
given day. And Lasty,
the answer of
participants will be
studied well to
identify the final
results.

FEEDBACK

Figure 1

Examine the researcher's process. By defining the new concept, it

introduced the study's goal. The procedure the researcher must
then complete in order to get the best results is then mentioned.

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL

III.Statement of the Problem

This study generally aims to test the effectiveness of

bangus as alternative main ingredients in Embutido

Specifically, it aims to answer the following questions:

1.What are the changes in the flavor profile of embotido when

bangus is used as an ingredients instead of traditional meat
sources, in terms of:

A.Sweetness

B.Saviorness

C.Umami Taste

D.Overall Taste

2.Is there a significant differences between the ingredients of

bangus that influence the texture and mouthfeel of embotido and
the traditional meat source of embotido in terms of:

A.Tenderness

B.Juiciness

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL
3.Is there significance differences between the bangus embotido
and traditional meat source embotion in terms of:

A.Aroma

B.Scent Of Dish

4.How does the visual presentation of embotido change when bangus

is incorporated in terms of:

A. Color

B. Appearance

C.Overall Visual Appeal Of The Dish

IV. SCOPE AND DELIMITATION

The primary objective of the researchers is to access the sensory

taste of bangus as an alternative main ingredient in Embutido in
Nothern Solana.

The study is limited to the teachers who knowledgeable in cooking

purposive sampling will be used in selecting respondent of the
study to access the Sensory Taste of Bangus as a Main Ingredient
in Embutido.

Significance of the Study

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph
 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
SCHOOLS DIVISION OF CAGAYAN
SOLANA NORTH DISTRICT
SOLANA FRESH WATERFISHERY SCHOOL
Restaurant Owner: It can help the owner to develop new and
innovative Embutido dishes that feature Bangus as the Main
Ingredient.
Researchers: This study can serve as a basis for further investigate the
potential benefits of using bangus as an alternative ingredient
in food products.
Future Researcher: This study can provides a good example of how
to design and conduct a study to investigate the sensory and
nutritional properties of a new food product.
Business Owners: This study can help to meet the growing demand
for sustainable and nutritious food products.

V.DEFINITION OF TERMS

Appearance- Visual attributes which include the size, shape, odor

and to qualify of condition of outside surface of a product.
Aroma- It is a pleasant characteristics odor. It is one of the
primary attributes in the sensory attributes.
Attributes- Classification of individual unit use in measuring or
evaluating quality.
Color- Refers to the characteristics of food that something
special using the sense of sight. This is one of the basic
sensory attributes to be evaluated in the products.
Taste- A small quantity of something eaten, drunk, or sampled to
assess its effect on the sensory receptors on the surface of the
tongue or in the mouth.

Address: Iraga, Solana, Cagayan

CP No.: +639264433199
Solana Fresh Water Fishery School 300487@deped.gov.ph