Group 2 Complete Research Project 12abm

ACCOUNTANCY, BUSINESS, AND MANAGEMENT
THE PERCEIVED QUALITY OF NUTTY RICE PANCAKE

TO THE COMMUNITY OF BARANGAY BALINGASA
A research project presented to the

faculty of
Balingasa High School
In partial fulfillment of the requirement of

the strand of Accountancy and Business Management
Presented by:
Almocera, Kimberly B.
Ambil, Camille T.
Bigcas, Erica B.
Cabsag, Johard Q.
Claridad, Kate B.
Dacasin, Alyssa Mae A.
Guita, Jonahvie B.
Maglasang, Chynna-Mae I.
JUNE 2022
RECOMMENDATION FOR ORAL EXAMINATION
This Research proposal entitled “Nutty Rice Pancake” to the Community of
Barangay Balingasa” prepared and submitted by Jonahvie Guita, Johard
Cabsag, Kate B. Claridad, Kimberly Almocera, Allysa Mae Dacasin, Chynna-
Mae Maglasang, Camille Ambil and Erica Bigcas in partial fulfilment of the
requirements for the Academic Accountancy Business and Management has
been examined and is recommended for acceptance and approval for Oral
Examination.
REDENTOR V. PALER
Research Adviser
Noted by:
REDENTOR V. PALER
Research Teacher
Final Approval
Accepted and Approved for the confederal of the Academic Strand of
Accountancy and Business Management
ARDEL MER F. DE LEON

SHS FOCAL PERSON
APPROVAL SHEET
This study entitled “THE PERCEIVED QUALITY OF NUTTY RICE PANCAKE
TO THE COMMUNITY OF BARANGAY BALINGASA” has been APPROVED by
the committee on ORAL EXAMINATION on ___________ with a grade of
___________.
______________________ _____________________
ANANIAS CAPAY JR ANA ISABEL DUPLA
Member Member
______________________
BINA GRACE EDIAN
Member
________________________
ARDEL MER F. DE LEON
Chair
Accepted as partial fulfilment of the requirements for the strand of Accountancy,

Business And Management (ABM)
_____________________
MR. NOEL S. FAVILA
School Principal
ACKNOWLEDGEMENT
This research becomes a reality with kind and help of many individuals
around us, we would like to extend our deepest gratitude to all of them who
supported and appreciate us.
First and foremost, we would like to recognize the invaluable

assistance MS. LEIKA EUGENIO. For helping, providing time and the
materials we need to finish this research. This project would not have been
possible without her presence.
We would also like to thank our parents who helped us financially I’m
completion of our product. Especially, GUITA, CLARIDAD, MAGLASANG,
ALMOCERA, and AMBIL family for the place where we always doing our
product.
We would also want to express our gratitude to MR. REDENTOR

PALER for guidance, sharing his knowledge and expertise in this study.
To Barangay Balingasa for participating, giving us consideration and

all the respondents for their honest response in our research project.
EXECUTIVE SUMMARY
Title of Research: The Perceived Quality of Nutty Rice Pancake To
the community of Barangay Balingasa.
Authors: Kimberly B. Almocera
Jonahvie B. Guita
Camille T. Ambil
Kate B. Claridad
Alyssa Mae Dacasin
Chynna-Mae I. Maglasang
Erica B. Bigcas
Johard Cabsag
Strand: Accountancy, Business and Management
School Year: 2021 - 2022
Adviser: MR. REDENTOR V. PALER

Date of completion: July 2022
No. of pages: 75

The research project proposal explains The Perceived Quality of Nutty Rice
Pancake to the Community of Barangay Balingasa gathered with the students in
Barangay Balingasa for the month of May 2022. This is the way to identify if there is
a significant difference in the perceptions of the respondents regarding their profile.
Additionally, the research project proposal interprets and summarizes the basic
statistical results needed for accurate discussions, interpretation, and conclusions.
It is also very important for respondents to participate, interact, convey, and use
appropriate answers. Moreover, the questions are timely and relevant towards the
principle of food, quality based on appearance, texture and flavor and it addresses
how the respondents answered based on their personal assessments and opinions.
Keywords: The Perceived Quality of Nutty Rice Pancake to the Community of
Barangay Balingasa.
TABLE OF CONTENTS
TITLE PAGE i
RECOMMENDATION FOR ORAL EXAMINATION ii
APPROVAL SHEET iii
ACKNOWLEDGEMENT iv
THESIS ABSTRACT v
TABLE OF CONTENTS vi
LIST OF TABLES vii
LIST OF FIGURES ix
CHAPTER
I. THE PROBLEM AND ITS SETTINGS
Introduction…………………………………………………….……1
Theoretical Framework…………………………………………….2
Research Paradigm………………………………………….……..4
Statement of the Problem………………………………………….5
Research Hypothesis………………………………………………6
Significance of the Study…………………………………………..6

Scope and Delimitation of the Study……………………………...6
Definition of Terms…………………………………………………..7
II. REVIEW OF RELATED LITERATURE AND STUDIES
Review of Related Literature ……………………………………....…..8
Synthesis of Related Literature and Studies……………………...…18
Gaps Bridge by the Present Study……………………………………18
III. RESEARCH DESIGN AND METHODOLOGY
Research Design………………………………………………………..19
Research Locale…...……………………………………………………19
Population of the study/ Sampling Population………………………19-20
Data Gathering Tools/ Research Instrument…………………………20
Data Gathering Procedure………………………………………………21
Data Analysis Plan/ Treatment of Data………………………………..21
IV. PRESENTATION, ANALYSIS, AND
INTERPRETATION OF DATA
V. SUMMARY OF FINDINGS, CONCLUSION

AND RECOMMENDATION
Summary of Findings………………………………………………….....34
Conclusion…………………………………………………………………35
Recommendation…………………………………………………………36
BIBLIOGRAPHY
APPENDICES
Appendix A (QUESTIONNAIRE)
Appendix B (ANSWERED SURVEY QUESTIONNAIRE)
Appendix C (ACTUAL PICTURE OF THE PRODUCT)
Appendix D (PLANNING AND BRAINSTORMING)
Appendix E (TESTING/TRIALS)
Appendix F (FOOD TASTING)
Appendix G (LETTER TO THE VALIDATOR)
Appendix H (CERTIFICATION OF VALIDATOR)
Appendix I (CERTIFICATION OF ENGLISH EDITOR)
CURICULUM VITAE
LIST OF TABLES
Table Page
1. Age of respondents 18
2. Sex of respondents 19
3. Position of respondents 20
4. Perception of respondent on the 21

Product in terms of appearance
5. Perceptions of respondents on 23
the product on terms of texture
6. Perceptions of respondents on the 24-25

product on terms of flavor
7. The perception of the respondent 26-27

when group according on its profile: Age
8. The perception of the respondent 27

when group according on its profile: Sex
and Position
LIST OF FIGURES
1. The Conceptual Framework of the Study

ACCOUNTANCY, BUSINESS, AND MANAGEMENT 9
CHAPTER 1
INTRODUCTION
One of the favorite snacks of the Filipinos is kakanin. Kakanin has an
important part of Filipino culture. The snacks are just some of the famous Filipino
native delicacies. It is very popular to eat as a snack or dessert. The word Kakanin
is derived from the words “kain” (to eat) and “kanin” (rice) this is the favorite
dessert of Filipinos whose main ingredient is usually rice or root crops. Kakanin
are usually made of glutinous rice, honey, and sugar. Sweet rice flour, also known
as glutinous rice flour, is a type of gluten- free flour made from ground sweet rice.
We come up on making sticky treat making it
“Nutty Rice Pancake”. This idea gives a twist compared to a typical kakanin here
in the Philippines.
Glutinous rice is a type of rice, which is cultivated mostly in Asian countries.
Glutinous rice flour is also known as "mochiko" in Japan and might be translated
and labelled as "sweet rice flour" on some Western labels. (This flour is not
actually sweetened although it's described to be so.) Both are flours made from a
kind of sticky or malagkit rice, and it's this kind of rice that is used to make mochi.
If that's the texture you want, this is the bag of flour to get. It is a satisfying dish
that can be eaten for breakfast, lunch and even dinner. Glutinous rice carries
vitamins B and D, potassium, and phosphorus. These nutrients are responsible for
growing and maintaining good bone density. They are also vital for the immune
system, nerve function, metabolism, and organ performance. Like most rice types,
glutinous rice is relatively low in calories. 1 cup contains about 200 calories.
Those on weight programs should try to find whole grain glutinous rice instead of
the white kind. Although they have roughly the same number of calories, whole
grain rice has complex carbohydrates which can help control hunger.
A new product will immerse in this era it is called Nutty Rice Pancake
where in the nutritional content has been increasing because of the health
benefits in our body. As for nuts as part of a healthy diet may be good for your
heart may improve your health in many ways, such as by reducing diabetes and
heart disease risk, as well as cholesterol and triglyceride levels. This nutritious
high-fiber treat may even aid weight loss despite its high calorie count. And
peanut butter contains nutrients that may boost a person’s heart health and
improve blood sugar levels. Peanut butter provides a good amount of protein,
along with essential vitamins and minerals, such as magnesium, potassium, and
zinc.
THEORETICAL FRAMEWORK
Food innovation now a days are rapidly happening with the help on social
media plat forms. Food innovation is the developmental process of new food
products and production processes to find more nutritious food products to be

able to suit with the demand of the consumer. The consumer needs and taste
and expectations as well as evolving and changing, the retailers, food industry
wanted to satisfy the needs of the consumer through food innovation. The food
innovation helps the food industry to strengthen their goal to earn profit, and to
maintain their competitiveness on the fast- changing needs of the consumer who
are seeking for a new food to eat. Through food innovation it allows the business
to create new trend food to offer to the market thus it also helps you to be
studied even better to provide not only attractive food but also with quality as
well.
According also to the board of innovations, food innovations happen on the
following food product such as pastries, drinks, desserts, breads, the food
industry owners ensure that they are making food and beverages not only
exciting to eat, unique in the consumer eyes but also make them healthier. Food
innovation help food industries to provide the food quality in terms of new
ingredients to mix or use in their product, the packaging, the style, the process of
making or creating the product, it's also focuses on the whole transformation of
one product to be more competitive on the market.
The same principle of the food innovation will be applied on the product we
have chosen to be able to have a quality food product in terms of its taste,
variant, and appearance.

Conceptual Framework/ Research Paradigm
INPUT PROCESS OUTPUT
Requirements
Inquire
Ingredients:
Glutinous Rice Research
Feedback
Peanut Butter
Envision Nutty
Peanuts
All-purpose flour Rice
Plan
Sugar Pancake
Salt Create
Test
Equipment:
Improve
Pan
Container
Figure 1: The Conceptual Framework of the study
The paradigm presented in the figure has three boxes in which the first box
consists of the ingredients and equipment which is independent variable that
serves as the stimulus in this paradigm. The second box pertains to the
process to be done, dependent variables, used by the researchers to food
innovation. Lastly, the third box pertains to the Nutty Rice Pancake that the
researchers will be formulated for the respondents.

STATEMENT OF THE PROBLEM
This study generally aims to analyze the perceived quality of Nutty Rice
Pancake to the community of Barangay Balingasa. Specifically, this
study shall seek answers to the following questions:
1. What is the profile of respondent in terms

of?
A. Age
B. Sex
C. Position (Student/Non-Student)
2. What is the perception of the respondent on the quality of the product title in
terms of?
A. Appearance
B. Texture
C. Flavor
3. Is there a significant difference of the perception of the respondent when
group according on its profile?

RESEARCH HYPOTHESIS
The goal of this research is to find out if there is a significant difference on
the perceptions of the respondents.
HO: There is no significant difference in the perception of the respondents
on the quality of the Nutty Rice Pancake when group according to profile?
SIGNIFICANCE OF THE STUDY
The students who will be a future researcher will benefit in our research if
they are going to study food-related topic. Our study about Nutty Rice Pancake
shows that a dessert can also be beneficial for our health. As we conduct our
survey with the respondents from Barangay Balingasa, it will eventually attract the
attention of young entrepreneurs that wish to know more variety of products to
sell.
SCOPE AND DELIMITATIONS OF THE STUDY
This study will focus on the formulation of Nutty Rice Pancake for the
community of Barangay Balingasa
Furthermore, the study limits the quality of food to be based on
appearance, texture, and flavor.

DEFINITION OF TERMS
GLUTINOUS RICE FLOUR - it is made from grounded short-grain sweet white
rice. Moreover, it is a gluten-free alternative to wheat flour. It is also known as
sweet rice flour.
KAKANIN - derived from two Tagalog words: “kain” (to eat) and “kanin” (rice). It's
an umbrella term for sweets made of glutinous rice and coconut milk.
MOCHIKO - a very finely powdered glutinous rice flour. The glutinous rice is
washed in water, then dehydrated and pulverized into fine powder.
PEANUT BUTTER - is a paste of ground roasted peanuts, usually eaten spread
on Bread.
PEANUT - The peanut also known as the groundnut, goober, Pindar, or monkey
nut, is a legume crop grown mainly for its edible seeds

NUTTY RICE PANCAKE - Researchers have already made a delicious and
Healthy Nutty Rice Pancake using the two healthy and delicious ingredients.
CHAPTER 2
REVIEW OF RELATED LITERATURE AND STUDIES
Glutinous rice flour also known as "sticky rice" is used more like a starch in
baking, adding moisture to baked goods. It’s not sweet like sugar, despite its
name, but it is often used for desserts and is one of the main ingredients for
making Japanese mochi or Hawaiian butter mochi, which is often topped with
grated coconut. People are using this glutinous flour more and more in gluten free
cooking to help bind baked goods, thickened sauces and more.
Use this glutinous rice flour as part of a blend with potato starch, sorghum
flour and other gluten free flours.
Functional properties of glutinous rice flour by dry-heat treatment, Glutinous
rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat
treatment and their rheological, thermal properties and freeze-thaw stability were
evaluated. Compared with the native GRF and GRS, the water-holding ability of
modified GRF and GRS were enhanced. Both the onset and peak temperatures of
the modified samples increased while the endothermic enthalpy change

decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased
the apparent viscosities of both GRF and GRS. Importantly, compared with GRS
samples, the storage modulus (G’) and loss modulus (G") values of modified GRF
increased more greatly and the tan values decreased more remarkably, indicating
that the dry-heat treatment showed more impact on the GRF, and a higher
viscoelasticity compared with GRS. Their results suggest the dry-heat treatment of
GRF is a more effective method than that of GRS, which omits the complex and
tedious process for purifying GRS, and thereby has more practical applications in
the food industry.
Because glutinous flour already has nutrients in our body and strengthens
our bones, it can also be used in dietary foods, such as breakfast and snacks. So,
the researchers thought and gave our product a unique name that suited it. We
called it "Nutty Rice Pancake," which has yet to be named here in the Philippines.
Since most of them in the Philippines make pancakes so simply, we thought of
adding some ingredients to make pancakes that have never been made here in
the Philippines. We stuffed the pancake inside to make it unique and have flavor
inside, so we called it a "nutty rice pancake" and to make it more addictive to eat,
on the first bite you can taste the peanut butter inside the pancake. And it will also
leave the taste of peanut butter in our mouths. And this is another one that doesn't
bother to eat nutty rice pancakes compared to simple pancakes here in the
Philippines.
Glutinous Rice Flour is a product that is produced from the Oryza sativa
plant and originated in Thailand as part of Southeast Asia. Glutinous Rice Flour is
a well-known ingredient for Japanese mochi, and many Asian desserts. It's a type
of gluten free flour made from ground sweet rice. Because of the importance of
glutinous rice flour, it also carries vitamins B and D, potassium, and phosphorus.
These nutrients are responsible for growing and maintaining good bone density.
They are also vital for the immune system, nerve function, metabolism, and organ
performance. Also, it is an incredibly beneficial mineral that lowers the risk of
chronic diseases and battles oxidation - induced stress. The difference between
regular rice flour and glutinous rice flour is that glutinous rice flour is more in
amylopectin and to normal rice flour is more in Amylose - rich which provides
them with their sturdy and long shape.
Peanut butter (Arachis hypogea), also called groundnut, earthnut, or
goober, is a legume of the pea family (Fabaceae), grown for its edible seeds. It
provides a good amount of protein, along with essential vitamins and minerals,
such as magnesium, potassium, and zinc. The peanut is an annual and can either
be an erect shrubby plant, high with short branches, or have a spreading form,
30–45 cm (12–18 inches) high with
Long branches that lie close to the soil. The stems are sturdy and hairy and
bear pinnately compound leaves with two pairs of leaflets. The flowers are borne
in the axils of the leaves and feature golden-yellow petals about 10 mm (0.4 inch)
across. The oblong pods have rounded ends and are most commonly 25–50 mm
(1–2 inches) long with two or three seeds; the pods are contracted between the
seeds and have a thin, netted, spongy shell. The seeds vary from oblong to nearly
round and have a papery seed coat that ranges in color from wheatish to dark
purple. Peanuts have an especially good source of healthful fats, protein, and
fiber. They also contain plenty of potassium, phosphorus, magnesium, and B
vitamins. Despite being high in calories, peanuts are nutrient-rich and low in
carbohydrates. Peanuts can be harvested in 140 to 150 Days and each plant
produces 25 to 50 peanuts. Peanuts have a variety of health benefits making the
crop even more appealing to cultures around the world. Peanuts are in high
demand in China, Argentina, and India.
According to Julie Corliss, Executive Editor, Harvard Heart Letter, eating
nuts as part of a healthy diet may be good for your heart. Nuts contain
unsaturated fatty acids and other nutrients. And they're a great snack food —
inexpensive, easy to store and easy to pack when you're on the go. One
drawback to nuts is that they're high in calories, so it's important to limit portions.
But choosing nuts instead of a less healthy snack may just help you stick to a
heart-healthy diet. As much as 80% of a nut is fat. Even though most of this fat is
healthy fat, it's still a lot of calories. That's why you should eat nuts in moderation.
Ideally, you should use a handful of nuts or a tablespoon or two of nuts spread as
a substitute for saturated fats, such as those found in meats, eggs, and dairy
products. The American Heart Association recommends eating about four
servings of unsalted nuts a week. Choose raw or dry-roasted nuts rather than nuts
cooked in oil. One serving is a small handful (1.5 ounces) of whole nuts or 2
tablespoons of nut butter. Do this as part of a heart-healthy diet. Just eating nuts
and not cutting back on saturated fats found in many dairy and meat products
won't do your heart any good. Nut oils also are a good source of healthy
Nutrients, but they lack the fiber found in whole nuts. Walnut oil is the highest in
omega-3s. Consider using nut oils in homemade salad dressing or in cooking.
When cooking with nut oils, remember that they respond differently to heat than
do vegetable oils. Nut oils can become bitter if overheated. Use nut oils in
moderation, as they are high in fat and calories.
In the Philippines, peanut butter is a firm favorite of children and adults.
Many people wonder what about the health benefits of peanut butter. Peanuts or
peanut butter contains nutrients, and it may boost a person's heart health, body
building, and it can help other people to lose weight, but it depends on how they
use peanut butter.
Most specifically, each 2 tablespoons of peanut butter every serving provides
nutrients, minerals, and vitamins.

According to The American Journal of Clinical Nutrition, based on the data
that gathered from over 51,000 women suggested that those who ate nuts twice a
week or more experienced slightly less weight gain over an 8-year period.
However, peanut butter is high in calories. Eating more than the recommended
amount will also increase fat and sodium intake. Which is not good and does not
benefit the heart?
Additionally, based on the researcher of Breast cancer research and
treatment. Reports that eating peanut butter and nuts at any age may result in a
lower risk of developing (BDD) or body dysmorphic disorder at the age of 30. And
especially from a young age it may reduce the risk of (BBD) benign breast
disease.
According to R.G. Alejandro et al. The Food of the Philippines: Authentic
Recipes from the Pearl of the Orient, Kakanin is the umbrella name for glutinous
rice cakes. Its core ingredients are Malagkit (sticky rice) and Gata (coconut milk).
There are secondary ingredients like grated coconut meat, sugar, and more; and
there are substitute ingredients like cassava, taro, and more. Many Kakanin are
paired with a sauce or garnish made from Latik, a reduction of cooked coconut
milk. One store’s method of making. Latik is by boiling down 20L of coconut cream
mixed with brown sugar for 2 hours, which is constantly stirred to prevent it from
burning. The Latik sauce thickens through the tedious cooking process. It’s
impossible not to be amazed at the skill and effort put into making Kakanin.
Witnessing how it’s made, I leave with a greater appreciation of it. However, the
most impressive thing about Kakanin is that despite having a basis of 2–3
ingredients, regionalism and the process of cooking can lead to different kakanin.
Kakanin is the chewy warm texture filling my mouth with each chew. The
ingredients were simple, and they were cheap to make. After having seen how
kakanin are truly made in the Philippines, I’ve realized just how much skill and
effort goes into transforming simple ingredients into cultural staples.
A study published in the journal Clinical Nutrition provides new knowledge
on the health effects of a diet rich in nuts. According to the study, focused on the
consumption of peanuts, the daily intake of products from this nut could have
beneficial effects on the cognitive function and stress response in young and
healthy individuals. The study is led by Rosa M. Lamuela, director of INSA UB and
lecturer at the Faculty of Pharmacy and Food Sciences of the UB, and member of
the Physiopathology of Obesity and Nutrition Networking Biomedical Research
Centre (CIBEROBN). Nuts high in energy
The peanut (Arachi hypogea) is a leguminous plant from South America
which was introduced in Europe in the 18th century. It produces a fruit of great
nutritional interest, rich in fatty acids, proteins, fiber, polyphenol and other
bioactive compounds of potential interest for our health.

The study was carried out with a group of 63 healthy people aged between
19 and 33, who included a regular portion of peanut products in their daily intake.
“Most nutritional intervention studies have been done in a population with obesity,
metabolic syndrome or who are at risk of chronic metabolic disease. In this
population that is at risk, it is easier to observe a beneficial effect changing the
food pattern or introducing a healthy food in their habitual diet”, notes lecturer
Rosa M. Lamuela.
“However, she continues in the study we observed the beneficial effect of the
daily intake of peanut products on the improvement of the cognitive function and
stress response in a young and health population, a group in which any health
effect is more difficult to observe”.
The team analyzed the potential health effects of the consumption of peanuts
through a broad battery of cognitive tests and analytical tests related to
biochemical indicators of stress response (such as cortisol). The results also
revealed an increase in the faucal short chain fatty acids from the micro biota,
apart from specific biomarkers of this nut, long chain saturated fatty acids and
certain polyphenols, all of which are bioactive compounds related to many health
benefits.
According to the conclusions, the compounds that could contribute to the
health effects described by the team are some bioactive compounds such as
resveratrol and p-coumaric acid, as well as short chain fatty acids and peanut-
specific long-chain saturated fatty acids.
The researchers did not find significant differences between the consumption
of peanut butter and peanuts and cognitive function or stress response biomarker.
Moreover, everything suggests that the age variable did not influence the
statistical analyses since there were no changes due to age differences. “This is
another element of interest in the study, since many nutritional studies show
significative differences in patients or subjects with a high risk of suffering
diseases, especially the elderly”, note the experts.
To confirm these results of the nutritional study, the team included a control
group in the study and gave the group a placebo with peanut-based oil and the
same composition of macronutrients of peanut butter but without prebiotic
substances, observing it did not have the same beneficial effect.
“The high content of prebiotic fiber and polyphenols in peanuts could explain
its beneficial effects on the gut microbiota. Due to its poor absorption, fiber and
most polyphenols directly reach the colon, where they are metabolized by the
microbiota and can modulate the brain biochemistry by acting as

neurotransmitters in the central nervous system” says Sara Hurtado. “Short-chain
fatty acids ─such as acetic, propionic, and butyric acids, are the main metabolites
produced by gut microbiota, and they seem to have effects against various
diseases, including depression and neurodegenerative diseases”.
The Research Group on the Analysis Natural Polyphenols and other
bioactive compounds present in foods led by Rosa M. Lamuela has a
distinguished research experience in the study of polyphenols in food and
biological samples, and has taken part in international projects such as
PREDIMED, a multicentre clinical trial on the Mediterranean diet and health, in the
field of nutritional epidemiology.
This study shows promising results that require confirmation in studies
carried out with a larger group of people. Regarding future studies, the team
wants to broaden the research on the effects of the consumption of peanut
products and its bioactive compounds on the microbiota through microbial
composition, microbiome, lipidomic and transcriptomic analyses. Researchers
want to look for more explanations in the study of the mechanisms that are
involved in the microbiota gut-brain axis after the consumption of peanut products.
The paper published in the journal Clinical Nutrition has been carried out
within the framework of the ARISTOTLE project, an initiative to analyse the

prebiotic and postbiotic effects of the consumption of peanut products driven by
The Peanut Institute (United States). The study also counted on the support from
businesses linked to the food sector that did not take part in the experimental
design nor the research protocol of the study.
SYNTHESIS OF RELATED LITERATURE
Overall related literature and studies the researchers find out that nuts and
pancake can help you lose weight and may reduce inflammation, especially in
people with diabetes, kidney disease, and other serious health conditions. There
were also studies mentioned that possible positive effects of pancakes and nuts to
people. Pancakes are also a good source of riboflavin. Riboflavin is a B vitamin
that also helps your cells to produce energy. Nuts are a nutritionally rich food,
containing most of the vitamins and minerals the body needs.
GAPS BRIDGE BY THE PRESENT STUDY
This food related studies, focuses on the food innovation of our one favorite
breakfast, snacks which is pancake. This food study focuses to promote a unique
combination of Pancake stuffed with peanut butter and nuts to make your ordinary
pancake into its new unique taste rather than the usual toppings like chocolate
and strawberry syrup. The concept of combining these classic snacks which is
pancake and nuts in addition of one of favorite spread in our bread which is
peanut will surely diverse into new product which was the Pancake stuffed with
peanuts and nut.
CHAPTER 3
RESEARCH DESIGN AND METHODOLOGY
Research Design
The study is considered as a quantitative study since it involves
quantifiable data and statistical procedures. The researchers will use the
descriptive method in this study. Its aim is to describe the perceived quality of
Nutty Rice Pancake in the
Balingasa High School community.
Descriptive research involves gathering data that describe events and then
organizes, tabulates, depicts, and describes the data collection (Hopkins, 1984)
Research Locale
The study will be conducted in the community of Balingasa with more than
10,000 stakeholders and residences.
Population of the Study/ Sampling Population

The sampling method that the researchers will use will be convenient
random sampling. The survey or the questionnaire will be given randomly to
the members of Balingasa Community.
With a population size of not less than 10,000, the researchers will
survey a sample of 100 respondent’s calculated using mean formula
Formula:
Where:
x̄ = the mean value of the set of given data.
= frequency of each class
x = mid-interval value of each class
DATA GATHERING TOOLS/ INSTRUMENTS
There will be (1) questionnaire for the study with 9 questions. Likert method
will be used in conducting the survey questions. The first question is about the
respondent’s approval to conduct the survey, second is based on demographic
profile such as (sex, age, and position), and third is a Likert method which has a
legend (Strongly Agree (4), Agree (3), Strongly Disagree (2), and Disagree (1). It
would just revolve around the principle of food quality based on appearance,
texture, and flavor. Self-made
Questionnaire will be tested by experts regarding its content of validity and
reliability.
DATA GATHERING PROCEDURE
As we go further to this food studies, we have conducted a survey through food
tasting so that we can be able to determine the taste, the quality of it, and how
appealing it was to the consumer. Through food tasting we have been choosing
the teenagers, adults, and elder ones to give their score on its Appearance,
texture, and its flavor.
DATA ANALYSIS PLAN/ TREATMENT OF DATA
The statistical tools that will be used in this study are the following:
1. Frequency and Percentage distribution will be used to determine the
frequency and percentage of the respondent’s profile.
2. Weighted Mean – This will be used to determine the perceived quality of

food
according to the respondents.

3. T-test and Analysis of Variance (ANOVA) will be used to determine any
significant differences on the perception of the respondents on the quality
of food according to profile.
CHAPTER 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF
DATA
This chapter presents the findings of the study from the data obtained in the
survey. It includes the presentation, analysis and interpretation of the gathered
data that provide answers to the following questions raised in the study:
1. AGE
According to Erik Erikson theory of development stages of Psychological
development. They are Latency (14 below), Adolescence (15 to 24 years old),
young adulthood (25 to 65 years old) and Middle adulthood (65 years old above).
and Maturity (66 years old and above)
Table 1
Age of the respondents
AGE FREQUENCY PERCENTAGE

Children 7 7%
Youth 31 31%
Adult 59 59%
Senior 3 3%
TOTAL 100 100%
Table 1 present the frequency and percentage distribution of the respondents
according to the group of age. It shows that the higher respondent is Adult, and
the lowest respondent is Senior.
According to Erik Erikson, in modem society, the young adult is usually
preoccupied with self-growth in the context of society and relationship with others.
Found in this table that more young adults were willing to participate and
cooperate in the development of the product and in this study.
1.2 SEX
According to World Atlas in (2020), male to female ratio for Philippines was
100.87 males per 100 females. Male to female ratio of Philippines increased from
98.91 males per 100 females in 1950 to 100.87 males per 100 females in 2020
growing at an average annual rate of 0.14%.
Table 2
Sex of the respondents

SEX FREQUENCY PERCENTAGE

Female 61 61%
Male 39 39%
TOTAL 100 100%
Table 1.2 presents the frequency and percentage distribution of the
respondents according to sex. It shows that sixty one percent (61%) of the
respondents are females while Thirty–nine (39%) Percent are males. It shows that
females respondents dominate the male. The researcher was gathered a larger
respondent number of women responding in survey/questionnaire compared to
men because when the researchers were asking in the community of Barangay
Balingasa.
1.3 POSITION
Respondent’s positions were grouped into Student and Non-Student only.
Table 3
Position of the respondents
POSITION FREQUENCY PERCENTAGE

Student 72 72%
Non-student 28 28%
TOTAL 100 100

Table 1.3 presents the frequency and percentage distribution of the
respondents according to position. It shows that seventy-two percent (72%) of the
respondents are non-students while twenty-eight (28%) percent belong to
students. In this table more non-students responded to the questionnaire than
students in Barangay Balingasa.
Research Problem #2:
What is the perception of the respondent on the quality of Nutty Rice Pancake on
terms of:
APPEARANCE
Table 4 Perceptions of respondents on the product on terms of appearance.
STATEMENT WEIGHTED INTERPRETATION

MEAN
1. Do you think the color is very
appealing?
3.52 STRONGLY
(Sa iyong palagay, may isang mapang-akit AGREE
itong kulay?)
2. Do you think the size is right/

3.69 STRONGLY
appropriate? AGREE
(Sa tingin mo ba ay sapat lamang ang laki

nito?)
3. Does it look satiating?
(Mukha ba itong nakakabusog?) 3.64 STRONGLY

AGREE
3.62 STRONGLY
AVERAGE WEIGHTED MEAN AGREE
The table shows the perception of the respondents on the product in
terms of appearance.
Among the statement, item No. 2 "Do you think the size is right/ appropriate?"
got the highest rank with the weighted mean 3.69 and an interpretation of Strongly
Agree. And followed by item No. 3 "Does it look satiating?", while item No. 1 "Do
you think the color is very appealing?" got the lowest rank.
To sum it all up, the three averaging at Strongly Agree. Respondents have
found the product to be high quality in appearance. This indicates that all
respondents strongly agree with our product which is Nutty Rice Pancake. And
they would probably be convinced and satisfied with this product.
“Does it look satiating?”
(Mukha ba itong nakakabusog?)
“nakakabusog kasi gawa sa giniling na bigas” – Irene Dimal

“nakakabitin kasi maliit lang” – Martin Madrona
“oo dahil mabigat sa tyan” – Jennifer Diez
2.2 TEXTURE
Table 5 Perceptions of respondents on the product on terms of texture

MEAN
4. Is it sticky and firm at the same time? 3.50
STRONGLY
(Pareho ba itong malagkit at siksik) AGREE
5. Does it have enough stickiness? 3.66
STRONGLY
(Mayroon ba itong tamang lagkit?) AGREE
6. Is the surface of the ‘Nutty 3.81

Rice Pancake’ feels rough
Enough to touch?
(Ang ‘Nutty Rice Pancake’

ba’y may tamang STRONGLY
gaspang lamang pagka AGREE
hinawakan?)
AVERAGE WEIGHTED MEAN 3.66 STRONGLY

AGREE
The table shows the perception of the respondents towards the nutty
rice pancake when it comes to its texture. The statement shows that item no
6. "Is the surface of the nutty rice pancake rough enough to touch?" got the
rank 1 which was the highest rank with the weighted mean of 5.16 to be
described as strongly agree. It was followed by items no 5 Does it have
enough stickiness while items no 4 Is it stick and firm at the same time got the
lowest rank.
“Does it have enough stickiness? “
(Mayroon ba itong tamang lagkit?)
“oo, tama lamang ang lagkit, ‘di masyado madikit sa ngipin” – Josefina Loria
“tamang tama lang” - Jose Lopez
“oo kasi gawa naman ‘to sa malagkit” – Fernanda Santos

2.3 FLAVOR
Table 6. Perception of respondents on the product in terms of flavour

MEAN
7. Is it palatable to eat?
3.72 STRONGLY
(Nag iiwan ba ito ng lasa pag kinain?) AGREE
8. Does it have a balance saltiness and
sweetness? 3.66 STRONGLY

AGREE
(Mayroon ba itong balanse na timpla ng
alat at tamis)
9. Does it have enough sweetness of the
peanut butter? 3.75 STRONGLY

AGREE
(Mayroon ba itong tamang lasa ng tamis ng
peanut butter)
AVERAGE WEIGHTED MEAN 3.71 STRONGLY

AGREE
Among the statements, item No. 3 "Does it have enough sweetness of the
peanut butter?" got the highest rank with the weighted mean 3.75 and an
interpretation of Strongly Agree. And followed by item No.1 “Is it palatable to
eat?", while item No.2 "Does it have a balance saltiness and sweetness?" got the
lowest rank.
To summarize, the product was rated very well with all three criteria
averaging at Strongly Agree. Respondents have found the product to be high
quality in terms of flavor.
This implies that all respondents strongly agree with our product which is Nutty
Rice
Pancake and they would probably be satisfied with this product. According to
Antony Flood (2016).The primary function of flavors is to add taste to foods, as
they have no nutritional properties. Flavors come in both natural and artificial
varieties.
“Is it palatable to eat? “
(Nag iiwan ba ito ng lasa pag kinain?)
“oo meron, nag-iiwan ‘to ng lasa” – Rener Naces
“di ko masyado nalasahan yung palaman, pero masarap naman s’ya” – Josh
Garcia
“lasang tikoy pag kinain” – Romeo Diaz
LEGEND
3.26 – 4.00 = STRONGLY AGREE
2.51 – 3.25 = AGREE

1.76 – 2.50 – DISAGREE
1.00 – 1.75 – STRONGLY DISAGREE
Research Problem #3: Is there a significant difference on the perception of
the respondents when group according on its profile?
Table 7. Is there a significant difference of the perception of the respondent
when group according on its profile: Age?
PROFILE MEAN MEAN MEAN MEAN df P- Decision Interpretation

(Children) (Youth) (Adult) (Senior) value
Age 3.71 3.648 3.649 3.89 3 0.67 ACCEPT NOT

H0 SIGNIFICANT
Table indicates that the mean ranged from a low of 3.648 for Youth to a
high of 3.89 for Senior. The table indicates the P-value of 0.67 which is greater
than the significance level of 0.05, thus the null hypothesis is accepted. This
means the sample data concludes the 4 age bracket sample means are equal.
Table 8. Is there a significant difference of the perception of the respondent
when group according on its profile: Sex and Position?
PROFILE MEAN
MEAN t- P-
SD df INTERPRETATION
2 stat value
1
3.67 3.65 0.27

SEX .34 90 .78 NOT SIGNIFICANT
3.68 3.62 .32 65 0.77

POSITION .44 NOT SIGNIFICANT
.05 level of significance
As shown in the table, for the difference in the perception of the
respondents when grouped according to sex; a two-sample t-test was performed
to determine if there is a significant difference. The p-value 0.78 was obtained
which is higher to 0.05 level of significance. This shows that there is no significant
difference in FEMALE (M= 3.67) between MALE (M = 3.65) This means that the
respondent belonging to female does have the same perception as with male.
Furthermore, the table shows that for the perceived difference in perception
of respondents according to; position, the p-value of 0.44 was obtained which is
higher at 0.05 level of significance. This shows that there is no significant
difference in STUDENT (M= 3.62) between NON-STUDENT (M = 3.68) This
means that the respondents belonging to the working group have the same
perception.
It is shown here that there are no significant differences in the perception of
respondents according to its demographic profile; sex and position (student/non-
student)
CHAPTER 5
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION
The main objective of this study is to come up with a new and
nutritious product, which is Nutty Rice Pancake made of glutinous rice flour with
peanut butter filling. And that is unfamiliar to people's taste. Our tasty product
can provide nutrients to everyone who eats it. And so, they will be curious and
think to try and taste it. We also aim that our new product will be recognizable
that children and adults will love to eat Nutty Rice Pancake. Specifically, this
study seeks to answer the following questions:
1. What is the profile of respondents in terms of:
1.1 Age
1.2 Sex
1.3 Position (student/non-student)
2. What is the perception of the respondents on the quality of product in
terms of:
2.1 Appearance
2.2 Texture
2.3 Flavor
3. Is there a significant difference in the perception of respondents when
grouped according to its profile?
SUMMARY OF FINDINGS
The findings of the study are presented according to the sequence of the
specific problems previously outlined.
1. The profile of respondents from the Community of Barangay

Balingasa.
1.1 Age
The largest group of the respondents was found in the age

bracket of youth respondents with a percentage of 59%.
1.2 Sex
The largest group of the respondents was found on the table are
female, 61 respondents with a percentage of 61%
1.3 Position
The largest group of the respondents was found in the position of

52 working with a percentage of 52%.
2. Appearance
The level of the weighted mean of the respondents is 3.62 this is

the largest quality of appearance.
2.2 Texture

the largest quality of texture.
2.3 Flavor

the largest quality of flavor.
CONCLUSION
Based on the foregoing findings, the researchers therefore arrived at the
following conclusions:
1. The product is acceptable in all ages and gender; female and male
2. Both the students and non-students are satisfied with Nutty rice
Pancake.
3. The Nutty Rice Pancake has satisfied the respondents on its quality
such as appearance and texture.
4. The product somehow has an acceptable flavor but not fully accepted.
RECOMMENDATIONS
1. Introduce the Nutty Rice Pancake to the community of Barangay
Balingasa.
2. To come up a follow up study pertaining to the improvement of its
flavor.
3. To give or present to incoming student of bread and pastry as an
example.
4. To market the product to other community aside from Barangay
Balingasa.
BIBLIOGRAPHY:
https://www.medicalnewstoday.com/articles/323781?
fbclid=IwAR2sBSsZDhRdOovTUwWNJt5
QmvZyW4evIyhFwfwRQorl_MNiOqtDFy42OOY
(Medically reviewed by Natalie Olsen, R.D., L.D., ACSM EP-C — Written by Jayne
Leonard on November 23, 2018)
https://lykamaebalarusan.wordpress.com/2018/02/09/kakanin-kakanin-ang-paborito-
kong- pagkain/
(Written by Lyka Mae Balarusan on February 9, 2018)
https://www.yummy.ph/lessons/prepping/rice-flour-vs-glutinous-rice-flour-vs-galapong-
differences-a00249-20210902-lfrm
(Written by Roselle Miranda on SEP 2, 2021)
http://httpswillowbrookfoods.co.uk/importance-of-
foodinnovation/?fbclid=IwAR2xmZMiz9IbKP1QORJEAM51ay2s7e7bC3j8JFcD9tt2-
F44bZgEP-NPX9g
https://www.healthline.com/nutrition/8-benefits-of-nuts
(Written by Franziska Spritzler on January 17, 2019)

https://www.medicalnewstoday.com/articles/323781]
(© 2004-2022 Healthline Media UK Ltd, Brighton, UK, a Red Ventures Company. All rights
reserved. MNT is the registered trademark of Healthline Media)
https://www.knowyourpantry.com/flours/what-is-glutinous-rice-flour/
Oxford English Dictionary. glutinous, a. Second Edition. 1989. Online edition. Retrieved
2008-02-20.
Hopkins, G. &. (1984). What Is Descriptive Research? Bloomington, IN, USA: The
Association for Educational Communications and Technology.
https://www.ub.edu/web/ub/en/menu_eines/noticies/2021/10/012.html
APPENDIX A
QUESTIONNAIRE
To what extent do you agree in the following statement Put a Check (√) on
the options if it best suits your opinion and personality.
Legends: 4- Strongly Agree 3- Agree 2- Disagree 1- Strongly Disagree
Name: (optional)
Age: Sex: Position:
Statements 4 3 2 1
The following are the statement that is related in the quality

of food on :
Appearance
1. Do you think the color is very appealing?
(Sa iyong palagay, may isang mapang-akit itong kulay?)
2. Do you think the size is right/ appropriate?
(Sa tingin mo ba ay sapat lamang ang laki nito?)
3. Does it look satiating?
(Mukha ba itong nakakabusog?)

Statements 4 3 2 1
Texture
4. Is it sticky and firm at the same time?
(Pareho ba itong malagkit at siksik)
5. Does it have enough stickiness?
(Mayroon ba itong tamang lagkit?)
6. Is the surface of the ‘Nutty Rice Pancake’

Feels rough enough to touch?
(Ang ‘Nutty Rice Pancake’ ba’y may tamang
gaspang lamang pagka hinawakan?)
Statements 4 3 2 1
Flavor
7. Is it palatable to eat?
(Nag iiwan ba ito ng lasa pag kinain?)
8. Does it have a balance saltiness and sweetness?
(Mayroon ba itong balanse na timpla ng alat at tamis)
9. Does it have enough sweetness of the peanut butter?
(Mayroon ba itong tamang lasa ng tamis ng peanut

butter)
APPENDIX B
ANSWERED SURVEY QUESTIONNAIRE

APPENDIX C
ACTUAL PICTURE OF THE PRODUCT
. This is the actual picture of our product called "Nutty Rice Pancake," which is
made of glutinous rice flour with fillings of nuts and peanut butter. It also has a circle
shape and no corners or sides. And the size is like pancakes. It also has a
measurement of 10 centimeters (cm) for length and 9 centimeters (cm) for width.
The color of our product is golden brown on both sides, and the fillings of our
product are brown because of the peanut butter and mixed with peanuts.
APPENDIX D
PLANNING AND BRAINSTORMING
A B
In the letter A picture this is the first product that we plan before we come up with
Nutty Rice Pancake. Too many struggles and Ideas, detailed by detailed.
In the letter B this picture was planning about the final defense for the Nutty Rice
Pancake. Everyone's listening and focusing for final defense.

And last is the letter C picture it is a final defense day we prepared and
brainstorming in a possible questions for a final defense.
APPENDIX E
TESTING/TRIALS
In the first picture shown above, we make a nutty rice pancake, but there is a
trials/problem in the dough. There is too much water in the dough, so the
consistency of the dough is not perfect, and it is very sticky in the bowl and hand.
We add flour to make the consistency of dough, but when we taste the dough, it is
bitter because of too much yeast.
In the second picture shown above the dough is formed into a circle and stuffed
with peanut butter and this is a challenge because sometimes the peanut butter
comes out and spreads in the dough, so when we fry it, the oil turns brown and
black due to the peanut butter.
APPENDIX F
FOOD TASTING
A B
C D
I
n the letter A picture shown above the start of our survey at Balingasa High
School. The letter B,C AND D these pictures shown above the survey of our
product Nutty Rice Pancake at Balingasa High School. When we start the survey
there is a lot of difficulties challenges and mistakes that we faced before we
finished our survey. Researchers was challenging to ask other people because
this day was already experiencing Covid so many people can't talk as usual but
there's a lot of respondents that we encountered they have a different opinions
and perspective about this product.

APPENDIX G
LETTER TO THE VALIDATOR
July 11, 2022

________________________
________________________
Dear __________________:
We, the Grade 12 Accountancy and Business Management (ABM) students, Group
2, are working on basic research entitled The Perceived Quality of Nutty Rice
Pancake to the Community of Barangay Balingasa, would like to request for your
assistance by reviewing our survey questionnaire, which will play an important role
in making our research objective and valid.
Thank you for your time and expertise.
Respectfully yours,
JONAHVIE B. GUITA
Leader
Members:
Almocera, Kimberly B.
Ambil, Camille T.
Bigcas, Erica B.
Cabsag, Johard Q.
Claridad, Kate B.
Guita, Jonahvie B.
Maglasang, Chynna-Mae I.
Noted:
REDENTOR V. PALER
Research Teacher-Adviser
APPENDIX H
CERTIFICATION OF VALIDATOR
This is to certify that the research questionnaire entitled “ The Perceived Quality of
Nutty Rice Pancake to the Community of Barangay Balingasa” prepared and
submitted by ABM G12 Group 2 batch 2021, has been checked and validated by
the undersigned.
Validated by:
_____________________________________
Signature over printed name
________________
Date
APPENDIX I
CERTIFICATION OF ENGLISH EDITOR
I certify that I have edited this undergraduate thesis entitled “The
Perceived Quality of Nutty Rice Pancake to the Community of Barangay
Balingasa”. Prepared and Submitted by Kimberly B. Almocera, Camille T.
Ambil, Erica B. Bigcas, Johard Q. Cabsag, Kate B. Claridad, Alyssa Mae A.
Dacasin, Jonahvie B. Guita, and Chynna-Mae I. Maglasang as partial fulfillment
of the requirements for the strand of Accountancy, Business and Management.

Carbelyn M. Barte
Research Editor
Date
Jonahvie B. Guita
+9275648100
guitajonahvie17@gmail.com
#224 Sto. Domingo St. Balingasa Quezon City
PERSONAL BACKGROUND
Birth Date: January 5, 2004 Nationality: Filipino
Birthplace: Bicol, Albay Religion: Roman Catholic
Age: 18 Height: 146 cm
Gender: Female Weight: 45 kg.
Civil Status: Single
EDUCATIONAL BACKGROUND
2020 – 2022 Balingasa High School (SEÑIOR HIGH SCHOOL)
J. Aquino St., Balingasa, Quezon City
2016 – 2020 Masambong High School (JUNIOR HIGH SCHOOL)
Capoas St. Masambong, Quezon City
2010 – 2016 Masambong Elementary School
Wayan St., Masambong, Quezon City

SKILLS AND QUALIFICATIONS
Communication Skills Creativity skills
Analytical skills Attentive listener
Computer skills editing skills Problem Solving
 Business Oriented
Word

PowerPoint Multi-tasking

Excel
AWARDS AND CERTIFICATE
December 9, 2021 Present With High Honors
J. Aquino St., Balingasa Quezon City
April 4, 2021 Academic Excellence Award
March 19, 2021 Theater Edition Champion
June 12, 2020 With Honor
Capoas St., Masambong Quezon City
February 20, 2020 1st Place - Interpretative Dance
Capoas St., Masambong Quezon

Johard Q. Cabsag
09614853873
johardcabsag13@gmail.com
292 Araneta Ave. Sgt. Rivera St. Brgy. Manresa, Quezon
City.
PERSONAL BACKGROUND
Place of Birth: Manila

Birth Date: January 13, 2004
Age: 18 Gender: Male
Civil Status: Single Nationality: Filipino
Religion: Roman Catholic Height: 5’10

Weight: 47
2020 – 2022 Balingasa High School (SEÑIOR HIGH SCHOOL)
J. Aquino St., Quezon City
2016 – 2020 Balingasa High School (JUNIOR HIGH SCHOOL)
J. Aquino St., Quezon City
2010-2016 Masambong Elementary School
Wayan St., Masambong, Quezon City

COMPUTER SKILLS
EDITING SKILLS HAS ABILITY TO WORK UNDER
PRESSURE
Analytical Skills
 Power point
 Word Communication Skills

Kate B. Claridad
54 Toktokan St. Brgy. Masambong Quezon City
09507413055
Claridadkate022003@gmail.com
PERSONAL BACKGROUND
Age: 18 years Old
Date of Birth: December 2, 2003 Sex: Female
Name of Father: Rexter B. Claridad Place of Birth: Quezon City
Name of Mother: Jonna B. Claridad Citizenship: Filipino

Civil status: Single
Senior High School: Balingasa High School (present) 2020 - 2022
Junior High School: Masambong High School (2016 – 2020)
Elementary: Dalupan Elementary School (2010 – 2016)
Communication Computer Skills
Responsible -PowerPoint
Time management -Word
Multi-tasking
Kimberly B. Almocera
155 Narra Alley St. Brgy. Balingasa Q.C
09266943695
kim.almocera13@gmail.com
PERSONAL BACKGROUND
Age: 18
Date of Birth: September 13, 2003
Place of Birth: Quezon City
Sex: Female
Citizenship: Filipino
Name of Father: Juanito C. Almocera
Name of Mother: Myrna B. Almocera
Senior High School Balingasa High School SY 2021-2022 (present)
Junior High School Balingasa High School SY 2019- 2020
Elementary Balingasa Elementary School SY 2009- 2016
Communication Skills Customer Service Computer Skills

Active Listening Adaptability - Power point
Business Oriented Multi-tasking - Word

Allysa Mae A. Dacasin

Blk 14 lot 38 Phase 11, Carmona Estate, Brgy. Lantic, Carmona Cavite
09453840096
alyssamae042401@gmail.com
PERSONAL BACKGROUND
Age: 20
Date of Birth: April 24, 2001
Place of Birth: Pangasinan, Dagupan City
Sex: Female
Name of Father: Diaz, Alfredo B. Jr
Name of Mother: Tabucol, Helena D.
Senior High School Balingasa High School SY 2021-2022 (present)
Junior High School Boquig National High School SY 2019- 2020
Elementary School North Central Elementary School 2008-2018

Computer Literate Multi-tasking
Aspiring Writer Communication Skills
Business Oriented Analytical Skills

Chynna-Mae I. Maglasang
32 Balingasa St. Brgy. Balingasa, Balintawak, Quezon City
09475616502
chynna.maglasang@gmail.com
PERSONAL BACKGROUND
Age: 18 years old
Date of Birth: February 15, 2004
Place of Birth: Quezon City
Sex: Female
Weight: 39kg
Height: 5’1
Senior High School ABM (Accountancy, Business And Management)
Balingasa High School
J. Aquino Cruz 1115 Quezon City (2020 - Present)
Junior High School Balingasa High School
J. Aquino Cruz 1115 Quezon City 2016-2020
Primary School Balingasa Elementary School
Harmony St. Brgy. Balingasa, Quezon City 2009 – 2016

Computer Literate Ability to adapt to new situations Technical Ability
Artistic Ability Creative Thinking Multi-tasking

Camille T. Ambil
102 Balingasa st. Brgy. Balingasa Quezon City
09476152083
camilleambil4@gmail.com
PERSONAL BACKGROUND
Age: 18 yrs. old
Date of Birth: April 10, 2004
Place of Birth: Rosario, Batangas City
Sex: Female
Citizenship: Filipino Civil status: Single
Name of Father: Domingo C. Ambil
Name of Mother: Hilda T. Ambil
Senior High School Balingasa High School Sy. 2021- 2022 (Present)
Junior High School Balingasa High School Sy. 2020-2021
Elementary School Balingasa Elementary School Sy. 2010- 2016
Oral and Communication Skills Learning and adaptability skills
Writing Skills Patience Skills

Erica B. Bigcas
138 Joy Street Balingasa Balintawak Quezon City
09639047050
ericabigcas@gmail.com
PERSONAL BACKGROUND
Age: 19
Date of Birth: March 13, 2002
Place of Birth: Balud, Masbate
Sex: Female
Name of Father: Ricky E. Bigcas
Name of Mother: Evelyn B. Bigcas
Senior High School Balingasa High School 2021-2022 (Present)
Junior High School Balingasa High School 2019-2020
Elementary Balingasa Elementary School 2009-2016
Editing Skills Communication Skills
-Word Analytical Skills
-PowerPoint

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ACCOUNTANCY, BUSINESS, AND MANAGEMENT

THE PERCEIVED QUALITY OF NUTTY RICE PANCAKE

A research project presented to the

In partial fulfillment of the requirement of

RECOMMENDATION FOR ORAL EXAMINATION

This Research proposal entitled “Nutty Rice Pancake” to the Community of

Barangay Balingasa” prepared and submitted by Jonahvie Guita, Johard

Cabsag, Kate B. Claridad, Kimberly Almocera, Allysa Mae Dacasin, Chynna-

requirements for the Academic Accountancy Business and Management has

Accepted and Approved for the confederal of the Academic Strand of

Accountancy and Business Management

ARDEL MER F. DE LEON

This study entitled “THE PERCEIVED QUALITY OF NUTTY RICE PANCAKE

TO THE COMMUNITY OF BARANGAY BALINGASA” has been APPROVED by

the committee on ORAL EXAMINATION on ___________ with a grade of

Accepted as partial fulfilment of the requirements for the strand of Accountancy,

First and foremost, we would like to recognize the invaluable

possible without her presence.

We would also want to express our gratitude to MR. REDENTOR

To Barangay Balingasa for participating, giving us consideration and

Title of Research: The Perceived Quality of Nutty Rice Pancake To

the community of Barangay Balingasa.

Authors: Kimberly B. Almocera

Alyssa Mae Dacasin

Strand: Accountancy, Business and Management

School Year: 2021 - 2022

Adviser: MR. REDENTOR V. PALER

Date of completion: July 2022

Pancake to the Community of Barangay Balingasa gathered with the students in

a significant difference in the perceptions of the respondents regarding their profile.

statistical results needed for accurate discussions, interpretation, and conclusions.

Keywords: The Perceived Quality of Nutty Rice Pancake to the Community of

RECOMMENDATION FOR ORAL EXAMINATION ii

APPROVAL SHEET iii

LIST OF TABLES vii

Statement of the Problem………………………………………….5

Significance of the Study…………………………………………..6

Scope and Delimitation of the Study……………………………...6

II. REVIEW OF RELATED LITERATURE AND STUDIES

Review of Related Literature ……………………………………....…..8

Synthesis of Related Literature and Studies……………………...…18

Gaps Bridge by the Present Study……………………………………18

III. RESEARCH DESIGN AND METHODOLOGY

Population of the study/ Sampling Population………………………19-20

Data Gathering Tools/ Research Instrument…………………………20

Data Gathering Procedure………………………………………………21

Data Analysis Plan/ Treatment of Data………………………………..21

IV. PRESENTATION, ANALYSIS, AND

V. SUMMARY OF FINDINGS, CONCLUSION

Appendix B (ANSWERED SURVEY QUESTIONNAIRE)

Appendix C (ACTUAL PICTURE OF THE PRODUCT)

Appendix D (PLANNING AND BRAINSTORMING)

Appendix F (FOOD TASTING)

Appendix G (LETTER TO THE VALIDATOR)

Appendix H (CERTIFICATION OF VALIDATOR)

Appendix I (CERTIFICATION OF ENGLISH EDITOR)

4. Perception of respondent on the 21

6. Perceptions of respondents on the 24-25

7. The perception of the respondent 26-27