S0FT C0py
S0FT C0py
S0FT C0py
A Research
Presented to the Faculty of
LIGAO NATIONAL HIGH SCHOOL
Senior High School Department
Ligao City
BARBA, RODEL G.
BRILLANTE, SHIELA MAY B.
LOPEZ, JINKY N.
MASBATE, DON R.
NERBES, ARMANDO A.
ROBLES, MARIE ELAINE N.
October 2019
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V (Bicol)
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Ligao City
JOVERT M. OFRACIO
Adviser
JOAN T. DAYANDATE
Member
VENUS C. SANCHEZ
Member
ROMMEL R. PERALTA
Member
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V (Bicol)
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Ligao City
APPROVAL SHEET
This study entitled, Using Winter Melon (Benincasa Hispida) as a flavoring in Maja
Blanca prepared by Rodel G. Barba, Shiela May B. Barba, Jinky N. Lopez, Don R. Masbate,
Armando A. Nerbes Jr. and Ma. Elaine N. Robles in partial fulfillment of the requirements for
Senior High School, TVL Track - Home Economics (COOKERY) strand, is hereby submitted to
the Evaluation Committee for consideration and approval.
JOVERT M. OFRACIO
Subject Teacher
Date:
Accepted and approved in partial fulfillment of the requirements for senior high school,
TVL Track- Home Economics (COOKERY) strand.
BRENLYN B. MENDOZA
Assistance Principal for SHS
Date:
JESSICA U. SAYSON
Secondary School Principal IV
Date:
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
Ligao City
SENIOR HIGH SCHOOL DEPARTMENT
This is to certify that the study entitled, “Winter Melon as a flavoring in Maja
Blanca” has been reviewed and found out to have passed the criteria set by the
Research Committee of this School.
Issued upon the request of the interested party for reference purpose and
whatever purpose it may serve.
Editor
ACKNOWLEDGEMENT
The fulfillment of this study is an achieved of both the researcher and the people who
stood by their side and showed their never ending support. The researchers express their
gratitude for these supports through acknowledging their assistance in making this endeavor a
reality;
To our beloved parents, for their unending support through finance and for giving the
To Mr. Jovert M. Ofracio, the Research teacher, for giving the time to correct and
explain the important things that the researcher can use to have an excellent output lastly for
To the panel member, Mrs. Venus Sanchez, Mrs. Joan Dayandante and Rea Angela
Datoon, who review and give comments and recommendation to our study,
To Ms.Michelle Bedia, for giving us necessary correction and tips for improving our
research paper,
To the respondents, for their honesty in answering our questions, your cooperation has
To Ms. Baby Joy Pesante, the class adviser, for supporting us, as we conducted this
study;
To our great friends and classmates that showed unending support for the study to be
successful;
To our family, for their incomparable support through materials, and non-material needs.
Above all, we are thanking our Almighty God for giving us the wisdom, time and other
To all other who were unnamed but have given a great contribution to make this study a
reality.
ABSTRACT
BARBA, Rodel G., BRILLANTE, Shiela May B., LOPEZ, Jinky N., MASBATE, Don R.,
NERBES, Armando A. and ROBLES, Ma. Elaine N. “WINTER MELON (Benincasa
Hispida) AS A FLAVORING IN MAJA BLANCA”
(Unpublished Research Paper, Ligao National High School, Ligao City, Albay 2020)
This study aimed to determine the use of winter melon as a flavoring in Maja Blanca.
This is about innovating a Filipino delicacy Maja Blanca in terms of its flavor using Winter
Melon, it also aims to evaluate the innovated product. Specifically, it sought to find out the
following: (1) the acceptability of winter melon as a flavoring and (2) the recommendations for
We incorporated experts to evaluate our product and with their given responses and
suggestions, these had been our bases for the improvement of the product. We disseminated
evaluation forms with rating scales. The indicators included in our evaluation sheet were the
external characteristics: shape, size, color, texture, and appearance; internal characteristics: taste.
Developmental research design was utilized since we are innovating a product. The data gathered
were tabulated and analyze from which we came up with the results.
The major findings are: (1) winter melon can be a flavoring in maja blanca but it should
be in a young “state”, (2) adding a greater amount of winter melon doesn’t result to a well
formed winter maja, (3) the type of sugar to be used can also define the color of the product,
using white sugar can add creamy white appearance in the winter maja. The rating also revealed
that the external characteristic had a mean of 4.28 while the internal characteristic had a mean of
4.2. We take note of this recommendations and suggestions for us to improve our product. After
conducting the study, we concluded that we should be mindful with our resources. Just like the
winter melon which all of us only know that it is just for candy.
Blanca is a dish of Spanish origin that has become a very popular Filipino dessert, present at
almost any festivity. It basically is a coconut milk pudding thickened with cornstarch slurry or
with agar powder. Though more commonly prepared with the mere addition of sweet corn
kernels and sugar, several variants such as that with purple yam or squash puree, can also be had.
As the name suggests, the dessert is of Spanish origin, adapted from the traditional holiday
dessert manjar blanco, and is thus related to other similar desserts such as blancmange.1
Winter Melon is only known for its vegetable dish and candy, because of this it had been
disregarded by so many people and it is also not in demand in the market. The researchers decide
to innovate the Filipino delicacy which is the “Maja Blanca” where tha flavor of it is winter
melon. Also, they aim to improve the taste of maja blanca by using winter melon as a flavoring
so that it will be valued by the consumer and nourish their appetite, aside from that, the product
According to Mandana, B, et al (2012) generally, it was found that the extracts possess high
antioxidant activity indicating its ability to neutralize free radicals (Erasto et al., 2007). The
antioxidant activity of winter melon (Benincasa hispida) seed’s extracts was calculated according
to the absorbencies reduction of DPPH and ABTS radicals at 515 and 734 nm, respectively.2
In connection with our study, this study proves that winter melon has anti-oxidant that
their places, the researchers make a way for doing it, since winter melon are abundant in Ligao
City, the researchers innovated a product out of it. The researchers use winter melon in
innovation of a Filipino delicacy which is the Maja Blanca. Many people don’t recognize winter
According to the health benefits time, winter melon is loaded with nutrition. It contains
Vitamin B1, Vitamin B3 and Vitamin C. It also possess various minerals such as calcium,
sodium, zinc, iron, phosphorus, manganese, copper, magnesium, selenium and potassium. Due to
its high content in potassium, it helps to maintain blood pressure level. It contains nearly 96%
water. One should add this vegetable to the weight loss diet.3
Most of Maja Blanca use corn, ube, and cassava as a flavoring which made its taste and
texture almost similar. People now a day prefer unique and new to their taste, types of food. The
researchers decided to innovated Filipino delicacy made of one of the abundant vegetable in
Ligao City. The researchers chose Winter Melon (Benincasa hispida) to be the subject of their
study because the said vegetable has been disregarded and only known to be cooked as a
vegetable dish. Also the researchers want to prove that using winter melon as a flavoring can
According to Yakugaku Zasshi (1998) The methanol extract of wax gourd (Japanese
name "Tougan"), the fruits of Benincasa hispida COGN. (Cucurbitaceae), was found to show
inhibitory activity on the histamine release from rat exudate cells induced by antigen-antibody
reaction.Through bioassay-guided separation, four known triterpenes and two known sterols
were isolated as active components together with a flavonoid C-glycoside, an acylated glucose,
and a benzyl glycoside. Among the active triterpenes and sterols, two triterpenes, alnusenol and
The researchers chose Binatagan Ligao City because it has a complete equipment, tools
and things that they can use it their study. There are also parents that can help and guide them in
doing the said study. These parents have the skill and knowledge in the field of cooking. This
house where the study will be done will help the researchers so much because it will not cost or
The primary reason of this study is to innovate maja blanca using winter melon as a
flavoring. This study wants to know the effect of using it in making Filipino delicacy in terms of
appearance, texture, and taste. It is an intention of Researchers to use accessible and nutritious
resources to develop and improve product. Consider the winter melon as a flavoring.
According to Ali Esmail Al-Snafi (2013) Benincasa hispida was probably native in Japan
and Java, cultivated more or less throughout warm countries. It was a popular vegetable crop
widely used for nutritional and medicinal purposes. Phytochemical analysis showed that the
major constituents of Benincasa hispida fruits are volatile oils , flavonoids, glycosides,
sacchrides, proteins, carotenes, vitamins, minerals, ß-sitosterin and uronic acid. The
pharmacological studies revealed that the plant exerted many pharmacological activities ,
including central nervous effects ( anxiolytic , muscle relaxant , antidepressant , in the treatment
and antimicrobial effects . This review was designed to highlight the chemical constituents and
but also as flavoring in maja blanca. Also, for the maja blanca to be in demand in the market
since this kind of Filipino delicacy is not familiar to some of the people in Ligao City. This study
also helps the residents of Ligao City to make different kinds of food flavored winter melon.
The researchers concluded that winter melon can be used not just as candy product but
also as a flavoring in maja blanca. They also conclude that they can innovate different food by
This study aims to innovate the taste of Filipino delicacy maja blanca by the use of winter
melon as its flavoring, also it aims to evaluate the innovated product which is maja blanca
Conceptual framework
This study aims to develop and improve tart which is made of Taro corms as flour and
fillings.
Input. In order to come up with this, the researchers need winter melon, ingredients in
making maja blanca, and the tools and equipment. Winter melon will serve as a flavoring in
making maja blanca, ingredients in making maja blanca are coconut milk, cornstarch, sugar, and
water, the tools and equipment that will use in the study are bowl, wire whisk, pan, grater,
Process. For us to gather data, the researchers make use of survey-questionnaire checklist
to gather the needed data. Also the researchers will produce maja blanca flavored winter melon
by following the process in making maja blanca. First they need to prepare the tools, equipment
and ingredients which they will be needed. Next step is to peel the winter melon. On a casserole
put the coconut milk, sugar and grated winter melon. On a bowl mix well the water and
cornstarch. Put the mixed cornstarch and water into the casserole and wait until it aim your
desired consistency. Put it on a Tupperware and chill it. The researchers used trial and error
Feedback
Figure 1
Conceptual Paradigms
Analytical Treatment
WINTER MELON
WINTER MAJA
Legend:
Raw materials
Basic Procedure
Evaluation of the product
Procedures
Product
Improvement of the product
The study focuses on innovating maja blanca using the winter melon as its flavorig. The
study also involves the house where the process of making maja blanca will be done which is the
Binatagan Ligao City. This study will not further discuss other Filipino delicacy except maja
blanca. Also, the study will not make use of any winter melon from other towns and cities, only
The researchers believe that the study will contribute to the society and will be beneficial
to the following:
Chef. This study will benefit to the chef, this will serve as a new recipe, also because of
this study they can create more innovated product not only maja blanca but also different
Filipino delicacy.
Farmers. This study will help the farmers who plant winter melon, they will be given a
chance to pursue planting winter melon because it can be used in the field of cooking specially as
a flavoring.
Department of Trade Industry. This study will contribute to this agency to get a high
economic progress in terms of production of winter melon and maja blanca in the market. This
will serve as their basis to create an innovative product such as gelatin, and other Filipino
delicacy flavored with winter melon. With this study, this will help to increase the demand in
recognizing winter melon not just a vegetable dish but also as a flavoring in different Filipino
delicacy.
Researchers. The study will help the researchers since they are cookery student, this will
serve as the basis whenever they have to make different kinds of Filipino delicacy.
Future Researchers. This study will serve as their reference for their related research
Definition of terms
gua) is also known as white gourd and winter gourd. The melon is shaped like a long squash and
can grow as large as 80 centimeters (30 inches) in length. It has a chalky dark green (some time
pistachio green) colored skin with a waxy feel. It has a thick white flesh that is water-rich and
made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious
Flavoring. According to britannica.com also spelled flavoring, any of the liquid extracts,
essences, and flavours that are added to foods to enhance their taste and aroma.
known as kakanin, are popular snack foods that are usually served as merienda or desserts.
Kakanin are native delicacies made ofmalagkit (glutinous rice), which comes in two varieties:
the first-class variety that is sweet, rounded and white and the regular variety that is longish and
translucent. The word kakanin is derived from kanin, Tagalog for rice. The three basic
ingredients are malagkit or glutinous rice, coconut milk or gata, and sugar.
Ingredients. Base on Merriam Webster ingredients are something that enters into a
Tools. Cambridge Dictionary define it as a piece of equipment that you use to help you
do a job, esp. something that you use with your hands to make or repair something.
Research Design
The researchers will utilize developmental evaluative research design as their research
design for their study. The purpose of developmental research is to assess changes over an
extended period of time. In this study, it aims to innovate the taste of maja blanca made of the
abundant vegetable in Ligao City. Also, the researchers want to know if using winter melon can
Sources of Data
respondents who will assess or critique the product. The respondents are the teachers and
students who have the skills and knowledge in the field of cooking specially about baking.
While, the secondary sources of data that we use came from the websites which is
Sampling Procedure
The researchers make use of purposive sampling procedure. We have randomly selected
the sample based on who we think is the appropriate for this study. The selected sample came
from the senior high school TVL students who are taking the cookery as their specialization and
the teachers who have the skills and knowledge about cooking. This study will be conducted in
senior high school department. The researchers choose the teachers and students base on the
specialization that they have. The respondents consist of 15 teachers; 9 are female and 6 are male
N % N % N %
Teacher 6 20 9 30 15 50
Research instrument
answered by the 15 teachers and 15 students of Ligao National High School. The first part of the
research instrument contains the sub criteria in evaluating the taste of the product. The second
part of the research instrument contains the sub criteria in evaluating the aroma of the product.
The third part of the research instrument contains the sub criteria in evaluating the appearance of
the product. The respondents will check the column base on their observation and opinion
through the likert scale which is 5 as the highly very satisfactory and 1 as poor.
INGREDIENTS
1 cup CORNSTARCH
PR0CEDURE
The researchers will produce maja blanca flavored winter melon by following the
process in making maja blanca. First they need to prepare the tools, equipment and
ingredients which they will be needed. Next step is to peel the winter melon and boil it.
On a casserole put the coconut milk, sugar and condensed and evaporated milk and heat
it. On a bowl, mix well the water and cornstarch. Put the mixed cornstarch and water into
the casserole and wait until it aim your desired consistency after that the prepared boiled
winter melon that had been mashed will be strained and put it on the casserole and mix it
with the other ingredient. Put it on a Tupperware and chill it. The researchers used trial
NAME USES
ingredients
in the mixture
MEASURING CUP Use in measuring dry
ingredients
ingredients
become liquid.
TUPPERWARE Use for preparing and
putting in an organize
way
materials
The researchers themselves are the one who will distribute the survey questionnaire-
checklist to the entire respondent. This will ensure the validity and reliability of the data. The
researchers will explain and give instruction to the respondents on how they will answer the
the day set by the respondents to ensure that all the data were properly and correctly supplied.
The study will utilize a questionnaire-checklist for data gathering. The researchers
provided criteria for the respondents to evaluate their product base on its appearance and taste.
The respondents will check the column base on the opinion and observation. This will help the
The statistical tools used in the analysis and interpretation of data. The statistical tools
Frequency Count is a measure of the number of times that an event occurs. In this study,
it will be used to determine how many times the respondents choose 5, 4, 3, 2, and 1 as their
Ranking is a relationship between a set of items such that, for any two items, the first is
either 'ranked higher than', 'ranked lower than' or 'ranked equal to' the second. In this study, It
Weighted Mean. Mean is the representative value of the whole group of data. It is the
most common measure of central tendency. This is used to determine the criteria that need more
improvement.
The researchers used rating scale to determine in what criteria does the researcher need to
focus on. Using the following rating scale: 5 (4.50-5.00) means Very Highly Satisfactory,
r
Mw =
t
Where:
Mw = weighted mean
∑ ¿ sum of
r = ratings (5, 4, 3, 2, 1)
Winter melon with the quantity of 425 grams was used in our study because it is
our main focus in making winter maja as its main ingredient. 3 cups of coconut milk is
needed because it incorporates creaminess and thickness to the winter maja. 1can (big)
of evaporated is used to balance the sweetness and color of the winter maja. 200 grams
of cornstarch is needed because it makes the ingredients in the mixture bind together
and makes it thick. 390 grams Condensed milk is needed for it makes the winter maja
sweet and smooth. 1 ½ cup of sugar is needed because it acts as a sweetener, texture
modifier, and coloring agent. 3 cups of water is needed to dissolve the sugar and the
For the procedure. First, prepare the tools and ingredients needed. Second peel,
clean and slice the winter melon into cubes and blend the half of it. We need to cut it in
cubes so that there are solid particles that the consumer can taste, while we need to
blend the half of it for it to add in the flavouring. Next is measure all the ingredients
including the winter melon. It is important that when it comes to cooking we should
always follow and measure the correct amount of each ingredients, every ingredients
had its own measurement. Start adding the 3 cups of coconut milk, 1 can evaporated
milk, 390 grams of condensed milk and 1 ½ cup of sugar. Then add the 425 grams of
winter melon and 2 cups of water and set the stove in medium high heat. While cooking
the mixture, dissolve the corn starch into 1 cup of water and set aside. When the mixture
is boiling turn the heat low, we need to turn the heat low to avoid burning of some
particles, add the water and corn starch mixture, stir continuously the mixture until it
becomes thick and for at least 3 minutes continuously stir it. It is very important in
making maja blanca that we stir it, because the maja blanca is easy to burn. Lastly, once
the mixture is ready turn off the heat and transfer it on a container.
Figure 2. Procedure of producing Winter Maja
These are the tools and equipment we used in producing winter maja as shown in
The tools and equipment that we used in this process are saucepan, use for
cooking in a dry heat method. Bowls, use to hold the ingredients. Wire whisk, use to
incorporate air in the mixture. Measuring cups, use in measuring dry and liquid
ingredients. Spoon ladle, use for mixing ingredients. Strainer, use to strain dry
ingredients. Blender, use to blend until smooth. Tupperware, use for preparing and
putting in an organize way. Refrigerator, use to chill and freeze dry and liquid raw
materials.
SPOON LADLE
NAME PICTURE
STRAINER
SAUCEPAN
BLENDER
BOWL
TUPPERWARE
WIRE WHISK
REFRIGERATOR
CUP
INDICATORS WEIGHTED INTERPRETATION
MEAN
AVERAGE 4.22 VS
characteristics such as the internal and the external. Under external characteristics the criteria are
color, appearance, texture and size wherein the average of the ratings is 4.28 which means very
satisfactory while in internal characteristic had a criteria of taste and its average is 4.22 which
also means very satisfactory. Under external characteristics the indicator 1 represent the texture
which was rated 4.4 which means very satisfactory. The indicator 2 represent the size of the
product which was rated 4.4 which also means very satisfactory. The indicator 3 represent the
color of the product which was also rated 4.6 means highly very satisfactory. The indicator 4 and
5 represent the appearance of the product where the both indicator gain 4.0 and rated as very
satisfactory. The internal characteristic had 2 indicator where both represent the taste of the
product and both indicator gain 4.2 which means very satisfactory.
Figure 3. Official Logo
The W and M represents our product which is the winter maja. The color of the letter W
is creamy white just like the color of our product and it represents the delightful taste of the
winter maja. The color of letter M is orange it represents the TVL strand, this color shouts our
pride as TVL students and also the color orange symbolizes our skill, creativity, and
determination as a researcher. The square represents the structure of our winter maja. The white
background symbolizes2 the positive attitude of us as a researcher. The circle represents the
winter melon that is our main focus in making the winter maja and also the color green
represents the gift of nature to us, the "Winter melon" used in making the winter maja. As you
can observe the circle serves as a symbol like halo in which as a whole team we are guided to be
undivided.
Chapter 4
Based on Larisma, Hazel V. (2018), maja blanca is basically come from a coconut milk
and thickened with cornstarch, it is similar in our study we also used coconut milk and
cornstarch but the flavor stated at the related literature is different from the study that we had.
Instead of adding sweet corn kernels as its flavor we used cube and blend winter melon.
According to the health benefits time, winter melon is loaded with nutrition. It contains
Vitamin B1, Vitamin C. due to its high content of potassium, it helps to maintain blood pressure
level, since we didn’t approach to a nutritionist, this will take more study and more test.
Findings
Based from the result of the study. These are the findings, the most suitable winter melon
is in “young” state, adding greater amount of winter melon doesn’t result to a well formed winter
maja, the type of sugar to be used can also define the color of the product, not stirring the
mixture while simmering can cause burnt and dissolving the cornstarch in evaporated milk
doesn’t result to a well formed winter maja but dissolving it to water will result to a good and
well-formed winter maja but considering the amount of winter melon that will add.
Based from the result, in external characteristic the indicator that gain the highest
weighted mean is under the criteria of color while the lowest weighted mean is the indicator
under the appearance of the product. Under internal characteristic, both indicator 1 and 2 which
is under the criteria of taste gain 4.2 which means very satisfactory.
Conclusion
Based from the findings and recommendation these are the conclusion. The process
utilized in producing winter maja was simmering, blending, boiling, cooling and packaging. The
age of the winter melon can greatly affect in the production of winter maja. The temperature is
an important factor to consider in the production of winter maja. This concludes that winter
melon is effective ingredient to make the winter maja. It gives additional taste and it reduces
Based from the evaluation of the experts, we should focus on the indicator representing
the appearance because this is the lowest weighted mean. We conclude that for it to make more
eye appealing we should use a rectangular or square in shape in packaging and also we should
add toppings so that it can be more attractive. It should also promoted for the small business
Recommendation
Based from the experts’ review, the following recommendations are presented: For
better result of producing Winter Maja, the best cut of winter melon are cubes and blend. This
will improve the taste of the product, using cubes winter melon will gives additional taste. Also,
the winter melon should be cut uniform in length and width. To eliminate the bitterness of the
product, the winter melon should be soaked in water with lime and rinse in water with salt. This
will soften the winter melon and enhance the flavour of the product and can also eliminate
possible bacteria present. In producing Winter Maja, the best packaging material should be use is
rectangular or square in shape, instead of using ice cream cup. This will help to maintain its
shape and more eye appealing. Proper handling and storage of the product is a must to prevent
contaminants of product, to maintain the good quality and prolong shelf-life of the Winter Maja.
The preparation of the product is the most critical stage because it can determine the quality and
shelf-life of the product, therefore, all the procedure must follow and the cleanliness must
observe always. Also, the ingredients that will be use must be fresh, clean and sanitize. It should
be promoted for the small business owners to be encouraged in making or selling like these types
of product. One of our aims is to help the entrepreneurs to innovate product out of edible food
that people usually disregard. Also, we would like to share our knowledge and encourage them
to produce this kind of product. The winter melon should be peeled very well to eliminate the
bitterness of the product. The peel of the winter melon can give an after taste of bitterness, that’s
why experts recommend to peel the winter melon very well. Ensure the labelling of the product
in its packaging to determine the shelf-life. This will need further study to ensure the shelf-life of
the product but as per observation, it can last up to 4-5 days in a cool dry place to maintain its
temperature and avoid spoilage. To make it more eye appealing there should be a toppings just
like the original maja blanca. Toppings makes one product more eye appealing the experts
observe that the product is so plain so they recommend to put some toppings on the product.
They also recommend that the toppings that we should use are the winter melon candy. Except
that it can give more eye appeal it can aso give additional taste.
BIBLIOGRAPHY
APPENDICES
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
Ligao City
SENIOR HIGH SCHOOL DEPARTMENT
Appendix A
PERMIT TO CONDUCT A STUDY
JESSICA U. SAYSON
SSPIV
Ligao National High School
Ligao City
Madam:
BARBA, RODEL G.
BRILLANTE, SHIELA MAY B.
LOPEZ, JINKY N.
NERBES, ARMANDO A.
Researchers
Noted by:
JOVERT M. OFRACIO
Research Teacher
Approved
JESSICA U. SAYSON
SSPIV
Personal Information
Address: Binatagan Ligao City
Gender: Male
Birth Date: July 14, 2001
Birth Place: Binatagan Ligao City
Age: 18 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Virginia G. Barba
Father’s Name: Romeo P. Barba
Siblings:
Jerome G. Barba
Regie G. Barba
Jeramy G. Barba
Roger G. Barba
Educational Attainment
Personal Information
Address: Batang Ligao City
Gender: Female
Birth Date: May 9, 2001
Birth Place: Batang Ligao City
Age: 18 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Mary Jean Brillante
Father’s Name: Noel Brillante
Siblings:
Louie B. Brillante
Ceejay B. Brillante
Educational Attainment
Personal Information
Educational Attainment
Personal Information
Address: Paulog, Ligao City
Gender: Male
Birth Date: August 21, 2000
Birth Place: Bicol Regional Teaching and Training Hospital
Age: 19 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Evelyn Masbate
Father’s Name: Rodrigo Masbate
Siblings:
Dave Masbate
Gennyvy M. Moratalla
Educational Attainment
Senior High School: Ligao National High School
Guilid Ligao City
2020-2018
Personal Information
Educational Attainment
Personal Information
Educational Attainment