Mariners’ Polytechnic Colleges Inc

Panganiban Drive Naga City

Region V

DEVELOPMENT OF VEGGIE-BASED SNACK (WATER SPINACH BURGER

PATTY “IPOMOEA AQUATICA’’)

In Partial Fulfillment of the Requirements

In Research Hospitality

SY 2022-2023

Al Vincent Rafael

Antonio Hidalgo

John Zaldy Fornaliza

Rose Penalosa

Missy Velarde

Researchers

September 2022
 Chapter I

INTRODUCTION

As Bachelor of Science in Hospitality Management students, the researcher are supposed to

perform ''Product Development for our assessment task. In connection with this, the researchers

came up with the idea to study and discuss the development of Veggie Based snacks (Water

Spinach Burger Patty ‘’Ipomoea aquatica.’’) This research study provides us with more experience

and knowledge on how to improve the vegetable kangkong into a burger patty. It aims to raise

awareness of kangkong and its contribution to society in terms of food and whether plant-based

foods like water spinach could be a cheap and healthier choice than meat-based foods. The research

also aims to find out if a delicious, healthy patty can be made from anything aside from meat. It

can also be made from water spinach, ''kangkong.'' Plant-based products are becoming more

popular nowadays, especially since we are in the midst of pandemic people are active health

conscious with that they tend to choose healthier plant-based foods in a particular reason that they

are rich in vitamins with the same taste as meat-based foods. The researchers conducted this study

to learn about the advantages, significance, and worth of a simple and healthy kangkong vegetable.
STATEMENT OF THE PROBLEM

1. What is the acceptability of product produced from water spinach in making patty in terms
of:

a. Taste
b. Texture
c. Appearance
d. aroma

2. What is the degree of acceptability on the development of veggie-based budget friendly

snack making?

3. What is the level of satisfaction on the ‘’Development of Veggie-Based Budget Friendly

Snack’’ in terms of:

a. Taste
b. Texture
c. Presentation
d. Appearance

4. What is the appropriate price for the product

SCOPE AND DELIMITATION

This research will be conducted to determine the Development of a Veggie-Based Snack (Water

Spinach Burger Patty) in Mariners’ Polytechnic Colleges Inc., (MPCI) with the awareness and the

cooperation students and the 15 selected respondents in the said school. Face-to-face interview

will be the technique used to collect data. The research will take place approximately between the

months of September 2022 and December 2022. Physical separation, restricted gathering, some

areas affected by community lockdown, and mental health issues are the constraints the researchers

experienced.

SIGNIFICANCE OF THE STUDY

This study will provide research-based information about the use of water spinach or ‘’kangkong’’

as the patty. More specially this study will benefit the following:

Students. The respondents of this will have the awareness of knowledge of how delicious and

healthy the kangkong patty is.

Teachers/Staff. This study will help them to know more about the deliciousness, healthiness, and

affordable of kangkong patty.

Future Researchers. This research will be a useful reference for researchers that plan to study

water spinach or ‘’kangkong.’’

Entrepreneurs- This study will aid entrepreneurs in selling new products to generate new sources

of profit.
Customers-This study will allow customers to have an alternative healthier and reasonable price

option to choose from other unhealthy based food product.

NOTES:

In this chapter, researcher conduct a research study about the water spinach ‘’kangkong’’. It helps

to know the value and give more knowledge about the common plant which is found in anywhere.

It is giving an idea how water spinach develops the customer on how to improve the kangkong

patty.

CHAPTER II

Related literature

According to H Chista, T Mtaita, J Tabarera (2014) Ipomoea aquatica is Convolvulaceae plant that

is widely consumed in Southeast Asia as a vegetable. The plant contains various bioactive

components, e.g. phenols and flavonoids. Water spinach and land spinach are two varieties

of Ipomoea aquatica in Indonesia. Both extracts have been analyzed for their free radical

scavenging activity using DPPH (2,2-diphenyl-1-picrylhidrazyl). Total phenol was measured

using Folin Ciocalteu and the total flavonoid was measured using AlCl3. Both extracts also have

been analyzed by TLC (Thin layer chromatography) using DPPH and AlCl3 spray reagents. Water
spinach has higher antioxidant activity than land spinach and there was a correlation between

antioxidant activity and total phenol/flavonoid content. Based on TLC results, it was supposed that

the compound responsible for antioxidant activities in water spinach and land spinach was

flavonoid.

R Mariani, F Perdana, F M Fadhlillah, A Qowiyyah and H Triyana (2019) Water spinach is very

perishable and it does not store well even in the refrigerator. It requires special processing

treatments to reduce post-harvest losses. Nutrient content analysis of the water spinach (Ipomoea

aquatica) was carried out at different harvest stages and under different preservation methods.

Standard methods of food analysis were used. Water spinach was harvested at 3, 4 and 5 weeks

after transplanting

(WAT). The preservation methods used were freezing after blanching, sun drying of vegetable

samples without any pre-treatment and sun drying samples after blanching. Fresh water spinach

samples were used as the control. The Ca concentrations were remarkably high in all preservation

methods. Blanching increased the concentration of Ca, P, Fe, K, Na and Mg and decreased the

concentration of Pb. Freezing increased the concentration of Ca, P, Na and Mg and decreased the

concentration of Fe, Pb and K. Sun drying increased the concentration for Ca, P, Fe, K, Na and

Mg and decreased the concentration of Pb. Blanching and sun drying of water spinach could be

the best method of preserving it without conceding on its quality.

According to Tang, L., Luo, Wj., He, Zl. (2018) Vegetables are important constituents of the

human diet. Heavy metals and nitrate are among the major contaminants of vegetables.

Consumption of vegetables and fruits with accumulated heavy metals and nitrate has the potential

to damage different body organs leading to unwanted effects. Breeding vegetables with low heavy

metal and nitrate contaminants is a cost-effective approach. We investigated 38 water spinach

genotypes for low Cd and nitrate co-accumulation. Four genotypes, i.e. JXDY, GZQL, XGDB,

and B888, were found to have low co-accumulation of Cd (<0.71 mg/kg dry weight) and nitrate

(<3100 mg/kg fresh weight) in the edible parts when grown in soils with moderate contamination

of both Cd (1.10 mg/kg) and nitrate (235.2 mg/kg). These genotypes should be appropriate with

minimized risk to humans who consume them. The Cd levels in the edible parts of water spinach

were positively correlated with the concentration of Pb or Zn, but Cd, Pb, or Zn was negatively

correlated with P concentration. These results indicate that these three heavy metals may be

absorbed into the plant in similar proportions or in combination, minimizing the influx to aerial

parts. Increasing P fertilizer application rates appears to prevent heavy metal and nitrate

translocation to shoot tissues and the edible parts of water spinach on co-contaminated soils.

According to . J. Khwankaew, D.T. Nguyen, N. Kagawa, M. Takagaki, G. Maharjan, N. Lu (2018)

Water spinach (Ipomoea aquatic Forks.) is widely cultured as an edible green leafy vegetable in

Asian countries. Its leaves contain adequate quantities of vitamins, minerals, plant fiber, amino

acids, and antioxidant components. It has also been used as a traditional medicine for treating

swelling, food poisoning, and antioxidant-related disorders. A plant factory with an artificial

lighting system as a fully environment controllable facility has been used for year-round high
quantity and quality production of leafy vegetables, herbs, and medicinal plants. This study aimed

to investigate the growth and nutrient level in water spinach plants as affected by different LED

light qualities in the plant factory. Plants were grown under six light conditions (white, white with

far red, blue, red, blue red, and blue red with far red), at a PPFD of 200 µmol m -2 s-1 for 3 weeks

after transplanting. The highest shoot weight, root biomass production, total leaf area, side-shoot

development, and ascorbic acid content in shoot were observed in blue light treatment. Different

light qualities influenced biomass distributions in plant leaf and stem. Red light increased plant

stem length and stem dry mass with a decrease in leaf dry mass. Higher blue ratio (>50%) lights

enhanced antioxidant activity in plant shoots, mainly due to a significant increase in stem rather

than in leaves.

According to H Chista, T Mtaita, J Tabarera (2014) Ipomoea aquatica is Convolvulaceae plant that

is widely consumed in Southeast Asia as a vegetable. The plant contains various bioactive

components, e.g. phenols and flavonoids. Water spinach and land spinach are two varieties

of Ipomoea aquatica in Indonesia. Both extracts have been analyzed for their free radical

scavenging activity using DPPH (2,2-diphenyl-1-picrylhidrazyl). Total phenol was measured

using Folin Ciocalteu and the total flavonoid was measured using AlCl3. Both extracts also have

been analyzed by TLC (Thin layer chromatography) using DPPH and AlCl3 spray reagents.

Water spinach has higher antioxidant activity than land spinach and there was a correlation

between antioxidant activity and total phenol/flavonoid content. Based on TLC results, it was
supposed that the compound responsible for antioxidant activities in water spinach and land

spinach was flavonoid.

R Mariani, F Perdana, F M Fadhlillah, A Qowiyyah and H Triyana (2019)

Water spinach is very perishable and it does not store well even in the refrigerator. It requires

special processing treatments to reduce post-harvest losses. Nutrient content analysis of the water

spinach (Ipomoea aquatica) was carried out at different harvest stages and under different

preservation methods. Standard methods of food analysis were used. Water spinach was

harvested at 3, 4 and 5 weeks after transplanting

(WAT). The preservation methods used were freezing after blanching, sun drying of vegetable

samples without any pre-treatment and sun drying samples after blanching. Fresh water spinach

samples were used as the

control. The Ca concentrations were remarkably high in all preservation methods. Blanching

increased the concentration of Ca, P, Fe, K, Na and Mg and decreased the concentration of Pb.

Freezing increased the concentration of Ca, P, Na and Mg and decreased the concentration of Fe,

Pb and K. Sun drying increased the concentration for Ca, P, Fe, K, Na and Mg and decreased the

concentration of Pb. Blanching and sun drying of water spinach could be the best method of

preserving it without conceding on its quality.

According to Goldthread and Clarissa Wei (2019) If you grew up in Asia – or have had some

exposure to its food – you’ve most definitely encountered the Chinese water spinach, sometimes

called morning glory.

A long, crunchy vegetable with a hollow stem, it’s usually served as a side dish, draped with a

blanket of minced garlic, water, a pinch of salt and a touch of umami (usually from MSG).

In Southeast Asia, where the vegetable is most prevalent, the simple garlic and water slurry is

elevated with chili, shrimp paste and fermented bean sauce.

Despite its name, Chinese water spinach is not actually a spinach. It’s not even in the same plant

family, and the misnomer might be the fault of grocers, who tend to assign the word to anything

miscellaneously leafy and green. The Chinese water spinach, or Ipomoea aquatica, is part of the

morning glory genus, named for their trumpet-shaped flowers that peak at full bloom in the

morning. But when it comes to the Chinese water spinach, the stem is the main attraction.

The stalks are thick, hollow, crunchy things that are great at absorbing flavor. As a kid, I would

spend evenings with my mother knelt over a colander full of water spinach, picking out the most

tender stems.

Water spinach is known by the Chinese name kongxincai, which literally means “empty heart

vegetable.”
The poetic moniker comes from a 16th-century fable about a government minister who is forced

to gouge out his heart after one of the king’s wives tires of his advice. His tomb notably had just

a single plant growing: the kongxincai, or empty heart vegetable.

Historical records going back to the Ming dynasty (1368-1644) say the vegetable came to China

by way of tropical Southeast Asia, where it’s known as kangkong, or swamp cabbage, because it

can grow both on land and in water.

The vegetable is also known as Ong choy in Cantonese, a name that comes from this method of

raising the plants. Ong refers to the simple propagation technique: taking a cutting and packing

the bottom of the stem in moist soil.

European records of the Chinese water spinach date back as early as the 16th century, and in

particular, they note the plant’s extreme productivity.

Under optimal conditions, it can produce up to 76 tons of food per acre in nine months, growing

at a rate of 10cm per day.

That’s great if you need a lot of food, less so if you’re trying to keep your land clear.

In 1973, the state of Florida banned the cultivation of Chinese water spinach, which had been

brought in as a non-native food crop, because it began spreading across ponds, clogging

waterways and obstructing boats.

Federal regulators then classified it as a noxious weed, and to this day, some states still prohibit

the sale of Chinese water spinach, while others have allowed farmers to grow them only with

permits.
In 2003, 90 per cent of commercial water spinach in the United States was grown in northern

California, according to a Portland State University report.

In Asia, the water spinach is far from demonized, and in Asian supermarkets across the US, it

remains an irreplaceable grocery item. Some communities where it’s banned are even willing to

smuggle them in.

Because a weed, after all, is in the eye of the beholder, and the Chinese water spinach has been

overlooked for its most redeeming quality: a food source that grows indefinitely in wet

environments, and a tasty perennial that keeps on giving.

Related Studies

According to O.Varela Milla, Eva B. Rivera, W.-J. Huang , C.-,C. Chien, Y.-M. Wang (2013) their

study compared the agronomic properties of rice husk biochar (RHB) and wood biochar (WB) and

investigated their effect on the growth rate of water spinach in a field experiment. Each biochar

type was tested at 5 different rates of 4.0, 3.0, 2.0, 1.0 and 0.5 kgm3, respectively. The results

detailing the growth of water spinach showed that the application of rice husk biochar improves

biomass production. The WB added to soil increased the plant weight of water spinach by

increasing the root size and leaf width, whereas RHB added to soil increased plant weight by

increasing the stem size and leaf length of the water spinach. In addition, the stem size of water

spinach was proportional to the WHC/silt ratio; whereas the root size of water spinach was

proportional to the OM/OC ratio of soil. We also proposed that the working mechanism of WB
and RHB in soil would be such, that the decomposition of OC in biochar-added soil to OM resulted

in increased WHC and decreased silt in biochar-added soil. The decomposition of WB biochar was

faster than RHB under a lower dosage amount (< 1.5 kgm3), but this trend was inversed with a

higher dosage ( > 3.0 kgm3).

A pot experiment was conducted to investigate the stability of Cd and/or Pb accumulation in shoot

of Cd and Pb pollution-safe cultivars (PSCs), the hereditary pattern of shoot Cd accumulation, and

the transfer potentials of Cd and Pb in water spinach (Ipomoea aquatica Forks.). A typical Cd-

PSC, a typical non-Cd-PSC (Cd accumulative cultivar), a hybrid from the former two cultivars,

and two typical Cd + Pb-PSCs were grown in seven soils with different concentrations of Cd and

Pb. The results showed that concentrations of Cd and Pb in shoot of the PSCs were always lower

than the non-PSC and the highest Cd and Pb transfer factors were also always observed in the non-

PSC, indicating the stability of the PSCs in Cd and Pb accumulation. Shoot Cd concentration

seemed to be controlled by high Cd dominant gene(s) and thus crossbreeding might not minimize

Cd accumulation in water spinach. Interaction between Cd and Pb in soils affected the

accumulations of the metals in shoot of water spinach. Under middle Cd and Pb treatments, the

presence of higher Pb promoted the accumulation of Cd. However, under high Pb treatment,

accumulations of Cd and Pb were both restricted. (Junliang Xin et al., March 2010)

This study develops a method to reuse aquaculture wastewater and sediment from a catfish pond

in order to increase agricultural productivity and protect the environment. Material flow
analysis (MFA) is a central concept of this study that involves collecting catfish pond wastewater

(CPW) and reusing it to irrigate five water spinach (Ipomoea aquatic) ponds before discharging it

into a river. Typically, catfish pond sediment (CPS) was collected and composted to

produce organic fertilizer for cornfields. The results revealed that pollutant removal efficiency of

wastewater from CPW (by using water spinach) were total organic carbon (TOC) = 38.78%,

nitrogen (N) = 27.07%, phosphorous (P) = 58.42%, and potassium (K) = 28.64%. By adding 20

tons of CPS compost per hectare of the cornfield, the corn yield boosted 15% compared to the

control field. In addition, the water spinach grew and developed well in the medium of wastewater

from the fish pond. Altogether, the results illustrate that catfish pond wastewater and sediment can

act as organic fertilizers for crops meanwhile reduce environmental pollution from its reuse. (Tra

Van Tung, et al., 2021)

According to Mohd Hafiz Ibrahim, Nur Azira Abas, Syeda Massoma Zahra (2019) Salinity is one

of the major abiotic stresses that negatively affects plant growth in germination and early seedling

stages. Salinity has become a serious problem as most of the parts of worldwide lands were

affected by high salt concentration. Therefore, the effects of salinity ranging from 0 mM, 25 mM,

50 mM and 75 mM Sodium chloride (NaCl) concentrations on germination and early seedling

growth of water spinach and their salt tolerance mechanism. Mohd Hafiz Ibrahim, Nur Azira Abas,

Syeda Massoma Zahra (2019)

Water spinach (Ipomoea aquatica) is one of the most popular green leafy vegetables in Asia, with

both aquatic and terrestrial characteristics. We report here its high-quality, chromosome-scale
genome assembly through a combination of PacBio sequencing, short-read sequencing,

10 × Genomics and a high-density genetic map. This assembly contains 1,392 scaffolds

(N50 = 2.75 Mb) covering 93.3% of the estimated genome (550.03 Mb). Of the assembly, 90%

was anchored to 15 pseudo-chromosomes containing 162 scaffolds (415.77 Mb). We also

assembled a complete chloroplast genome of 165, 294 bp with 111 genes, encoding 84 proteins, 8

rRNA, and 19 tRNA. This species includes 30, 693 predicted protein-coding genes. By clustering

results of the genomes, there are 3,431 gene families specific to the four Ipomoea species and 34

gene families in common of O. sativa, U. gibba and I. aquatica. These genes from the 34 gene

families may be related to the aquatic characteristics of plants. Phylogenetic analysis reveals that I.

aquatica and the lineage (I. nil, I. trifida and I. triloba) diverged around 7.1 million years ago.

Synteny analysis revealed obvious one-to-one collinearity for all 15 pseudo-chromosomes

between the genomes of water spinach and I. triloba, with small-scale intrachromosomal

rearrangements. Compared with Copia, there are more Gypsies in the genome of water spinach

suggesting species-specific genome expansion of Gypsy in water spinach. The 4DTv analysis

confirmed the WGD event in the ancestor of the Ipomoea lineage and Cuscuta lineage.

Transcriptome analysis reveals that there are 23,828 genes co-expressed in roots, flowers, leaves

and stems. We also found that heavy metal associated genes were expanded in the genome. The

genome sequence is a valuable resource for functional genomics and the genome assisted breeding

of water spinach. (Yuanyuan Hao et al., 2021)

THEORETICAL FRAMEWORK

This is regarded as a food with therapeutic properties, similar to many plants (Etkin 2006;

Ogle et al. 2003). Ipomoea aquatica is advised for piles, "in certain nervous conditions with

sleeplessness and headache," and is also used as a laxative (Burkill 1966, Read 1936, Van

Valkenburgh & Bunyapraphatsara 2001). Eating the plants is supposed to aid in getting to

sleep, and he admits that eating enough of them causes drowsiness. Some think the plant

has a relaxing effect on people, an activity that McDonald (pers. comm. 2006) referred to

as "hypnotic." Additionally, according to Naples (2005), "eating a lot of the plant has a

nerve-calming effect in cases of sleeplessness, stress, headache, general weakness, and

leukorrhea."
 CONCEPTUAL FRAMEWORK

In this study, process and product development are the main topics. It is research that has a business
focus in order to create goods and procedures that will meet a known or apprehensive consumer
need. Product development is an independent approach to industrial research. Making a survey of
consumer happiness, the product's qualitative attributes, and its effects on health make up the
procedure. The kangkong patty is the result.

DEVELOPMENT OF VEGGY-
BASED SNACK (WATER SPINACH BURGER
PATTY “IPOMONEA AQUATICA”

Knowledge Decision Confirmation

1. What is the acceptability of product The integration of vegetables Acceptability of kangkong

produced from water spinach in (kangkong the water spinach) is patty and in producing it to
making patty in terms of: the Philippine delicacy- kangkong the market
patty
a.
T
a
s
t
e
b. T
e
x
t
u
r
e
c. A
p
p
e
a
r
a
n
c
FIGURE 2. CONCEPTUAL FRAMEWORK
e
d. a
r
o
m
a
SYNTHESIS

From our related studies and literature discussed, the kangkong patty is easy to prepare. It is a

healthier and more delicious food that may be made into more useful products to increase the value

of kangkong. The benefits of kangkong water spinach include lower blood pressure, immunity,

improved vision, and treatment of skin diseases

DEFINITION OF TERMS

Qualitative characteristics- the qualities that make financial information useful to users.

Degree of acceptability- the extent to which the majority of a society's members agree with or

approve of something.

Wood biochar (WB)- is a porous carbon material produced while burning wood without oxygen.

Husk biochar (RHB)- is created by cold pyrolyzing those rice hulls.

Ipomoea aquatica Forks- sometimes known as water spinach, is a tropical, semi-aquatic plant that

is grown for its sensitive branches.

Agriculture wastewater- contains suspended particles, nitrogen compounds, and phosphorus

compounds.

Salinity- is a measure of how salty something is.

Abiotic stress- is described as the adverse effects of non-living elements on living things in a

particular habitat.

Pac bio sequencing – records sequence data as the target DNA molecule is being replicated.
Shortened sequencing—using NGS, to sequence a large genome like the human DNA

Phylogenetic analysis- is the study of how a species, group of organisms, or a particular attribute

of an organism evolved.

Synteny analysis- aids in the improvement of newly sequenced genomes' gene annotation.

Collinearity is the correlation of predictor variables (also known as independent variables) that

results in a linear relationship.

CHAPTER 3

RESEARCH DESIGN AND METHODOLOGY

In this chapter present and discusses the procedure and methodology that will apply in the
conduct of this study.

A. RESEARCH DESIGN

This study intends to understand the manufacturing process for a vegetable-based food called an
"Ipomoea Aquatica" (water spinach burger patty). Our research will be conducted using an
experimental research design. By drawing valid conclusions regarding the link between the
independent and dependent variables, the procedures' design enables the researchers to test the
product.

The experiment will be conducted at a researcher’s home kitchen and the survey will conducted
in Mariners Polytechnic Colleges, Panganiban drive Naga City.

B. RESEARCH LOCALE AND RESPONDENTS

This study will be conducted in the Mariner’s Polytechnic College’s, Naga campus (student).
The researcher chooses this place of implementation because it will give the researcher the
needed information for data analysis.

The researcher will survey face to face of students from students to answer the survey
questionnaire. The respondent of this study are the students and we are chosen because of their
appropriateness and significance to the research study which is to determine the benefits of
utilizing water spinach “kangkong” by making it into a new product which is kangkong patty.

C. RESEACH INSTRUMENT

This research will use a survey questionnaire as a method of data collection wherein the research
question from the previous chapters will be presented respectively and answered will be
responsibly by the students of Mariners Polytechnic Colleges Panganiban Drive, Naga City.
The survey questionnaire includes their name, age, and gender to be followed by the 6 questions
presented from the previous chapter to explore more.

THIS STUDY PRESENT THE USE OF SURVEY QUESTIONNAIRE.

The researchers collected data allows this study to figure the purpose of this whole thesis. The
conducted interview provides the basis on how to properly conclude the situation and if the water
spinach patty is a healthy snack that could be acceptable to the market and liked by many.

A survey questionnaire is used to describe the set of questions you’re asking an individual. It is
the process of analyzing, collecting, and interpreting data from many individuals.

D. DATA GATHERING PROCEDURE

The researcher will use questionnaires as the major option in collecting the primary data from the
respondents indicated above. The survey questionnaire will be collected with the help of our
group members. And the short survey questionnaire given in that time will be evaluated,
interpreted, and analyzed.

E. STATISCAL TREATMENT

All the data gathering are treated statistical with the use of the following tools.

To answer question 1, determining the mean response of the consumers on the use of water
spinach “kangkong” as a innovation to utilizing of kangkong leaves and steam by making into a
kangkong patty or product. In terms of taste, texture, appearance, and aroma and the mean
percentage response of the costumer on the use of utilizing of water spinach “kangkong” by
making into patty product among the consumers of community of student of Mariners
Polytechnic Colleges weighted mean formula is use.
F. STATISCAL TREATMENT

This ethical consideration is highly recommended especially that the research is about
developing a patty concerning one’s health and benefits coming from vegetables.

1. The researchers consider the value of nature; this research ensures that no vegetables is
being harmed or degraded.
2. The researchers make sure that there was no harm on eating the patty since the
ingredients are wisely chosen and studied.
3. The researchers ask for consent from the respondents about them: on trying a new
product development by the researcher.
 Chapter IV

Analysis and Interpretation of Data

This chapter show the acceptability of the product namely Development of Veggie based snack
(water spinach burger patty “Ipomoea Aquatica”). The analysis and interpretation data gathered
from the answer to the questionnaires distributed to the field. It also shows how the respondents
evaluated the product considering the aroma, texture, appearance, and taste as the criteria for
evaluating.

Table 1. Aroma of development of veggie-based snack

Criteria Number of Respondents Percentage

Very satisfied 42 73%
Satisfied 16 27%
Not Satisfied 0 0%
Total 58 100%

According to Table 1, the aroma of the product had a percentage of 73% very satisfied ratings,
27% satisfied ratings, and 0% not satisfied ratings. This reveals the rating of the product according
to the criteria given by the 58 respondents.

Table 2. Texture of development of veggie-based snack

Criteria Number of Respondents Percentage

Very satisfied 39 67%
Satisfied 18 31%
Not Satisfied 1 1%
Total 58 100%
According to table 2, the Texture of the product with a percentage of 67% very satisfied rating
31% satisfied rating and 1% not satisfied. This Reveal the rating of the product according to the
criteria give with the number of 58 respondents.

Table 3. Appearance of development of veggie-based snack

Criteria Number of Respondents Percentage

Very satisfied 32 55%
Satisfied 23 40%
Not Satisfied 3 5%
Total 58 100%

According to table 3, the Appearance of the product with a percentage of 55% very satisfied rating
40% satisfied rating and 5% not satisfied. This Reveal the rating of the product according to the
criteria give with the number of 58 respondents.

Table 4. Taste of development of veggie-based snack

Criteria Number of Respondents Percentage

Very satisfied 48 83%
Satisfied 10 17%
Not Satisfied 0 0%
Total 58 100%

According to table 4, the Taste of the product with a percentage of 83% very satisfied rating 17%
satisfied rating and 0% not satisfied. This Reveal the rating of the product according to the criteria
give with the number of 58 respondents.
 Chapter V

Summary findings, Conclusion and Recommendations

Summary findings

Our study focuses on the development of veggie-based snacks, specifically the Water Spinach
Burger Patty made from the vegetable Ipomoea aquatica, commonly known as kangkong or
water spinach. This research aims to gain a deeper understanding of how to improve the
kangkong vegetable and turn it into a burger patty. The study also aims to raise awareness about
the benefits of kangkong as a food source and how plant-based foods like water spinach can be a
cheaper and healthier alternative to meat-based foods. Additionally, the research aims to
determine if it is possible to create a delicious and healthy patty using a plant-based ingredient,
instead of relying solely on meat.

As plant-based products are becoming increasingly popular, particularly during the current
pandemic as people are becoming more health conscious, the researchers wanted to explore the
advantages, significance, and potential of using a simple and healthy vegetable like kangkong in
a delicious and nutritious snack. It's also a great way to find out if it's possible to have a tasty
patty that's rich in vitamins and minerals. The research study is not only beneficial for food
industry but also for society as a whole as it can contribute to a healthier and more sustainable
food system.
References:

O.Varela Milla, Eva B. Rivera, W.-J. Huang , C.-,C. Chien, Y.-M. Wang (2013)

Journal of soil science and plant nutrition

https://www.scielo.cl/scielo.php?pid=S0718-95162013005000022&script=sci_arttext

Junliang Xin, Baifei Huang, Zhong yi Yang, Hongwen Dai, Qiu Qiu (15 March 2010)

Journal of Hazardous Materials

https://www.sciencedirect.com/science/article/abs/pii/S0304389409016677

Tang, L., Luo, Wj., He, Zl. et al. Variations in cadmium and nitrate co-accumulation among water
spinach genotypes and implications for screening safe genotypes for human consumption.

J. Zhejiang Univ. Sci. B 19, 147–158 (2018).

https://doi.org/10.1631/jzus.B1700017
Tra Van Tung, Quoc Ba Tran, Nguyen Thi Phuong Thao, Le Quoc Vi, Tran Thi Hieu, Son Le,
Nguyen Quang Tuan, Christian Sonne, Su Shiung Lam, Le Thanh Hai, Quyet Van Le,

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