Chapter 1
Chapter 1
Chapter 1
Background
raid the fridge with your favorite fresh milk and drank it
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pricey. Also it buys you a lot of time and effort when you
shelf life can only range in the maximum of seven (7) days.
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Honey, sweet, thick, supersaturated sugar is a solution
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Adding it to Calamay will make the towns specialty
Theoretical/Conceptual Framework
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Independent Variables Dependent Variable
Addition
1. Honey Shelf range of the
2. Uncontaminated with Jagna Calamay
honey (controlled)
Assumptions
conditions.
2. The ingredients in making the Calamay in the two (2)
Hypotheses
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The hypotheses formulated by the researcher are as
follows:
shelf life.
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crisis. This study is empirical, courtesy to the hardworking
Year 2016-2017.
to even out all the conditions. All will be put with labels
days, one (1) Calamay from each set-up will be opened every
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day starting from the 7th day it was made, to observe the
amount of mildews.
Calamay.
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Delicacy. A delicious item of food that is
locale.
it sweet.
dialect.
Vendors Association.
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process, packaging, and storage conditions (temperature,
light, etc.
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CHAPTER 2
Jagna
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Plate 2.1 Calamay that is why Calamay coming
to cook it.
the scale:
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Rating scale of Jagna Calamays Taste:
5 No molds
4 Few molds
3 Moderate amount of molds
2 Numerous amount of molds
1 Fatal
Table 3. Rating Scale of Jagna Calamays Molds
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Plate 2.2 Glucose
blueberries, raisins
is a carbohydrate
which can be
considered to be the
processing industries.
them and helping to preserve it. In this way, the food will
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Another way is through osmosis, sugar replaces
long as one canned with a heavy syrup. The same goes for
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hymenopteran insects such as honey wasps, though the
sugar.
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the nectar. As with most aspects of honey, different
color and flavor loss from foods and beverages. They are
mayonnaises.
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drug, and a product is not necessarily dangerous or
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CHAPTER 3
METHODOLOGY
MATERIALS:
EQUIPMENT:
Japanese paper
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10 liters of water
350ml Honey
Spoons
Spatula
PROCEDURE:
Calamay.
Ingredients
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5 liters of water
350Ml honey
Procedure
1. Soak the glutinous rice / pilit overnight.
water.
latik is attained.
hours, non-stop.
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C. Making the Jagna Calamay for the Set-up B
place, unrefrigerated.
E. Assessment
Calamay.
F. Data Gathering
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Data will be gathered from the rate given by the
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