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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Filipinos are very fond with eating and known as a good eater. They eat whenever

they want and always on the go, when it comes to food and satisfying their cravings.

Culturally and traditionally, Filipinos love eating carbohydrates, such as rice and bread.

They are easily tempted by foods of different tastes, even though it may be expensive or

affordable, typical or exotic, and nutritious or not. Filipinos are easily pleased no matter

how the packaging looks like. They even spend time on cooking our favorite meals for the

family in baking delicacies that we want to eat if we have time or when we are at home.

Indeed, foods are not just a need for us but as well as an interest. Nowadays, people find

alternative ways in preparing and eating nutritious food. In our daily lives, we need to

acquire the kind of nutrients that our body needs in order for us to do things and to execute

our works every day. There are many ways in getting nutrients and vitamins. We may eat

dishes with vegetables and fruits. We may take vitamins or whatever supplement that we

want or simply drink a lot of water just to gain and regain nutrients in our body.

There are a lot of vegetables and fruits out there with different colors, sizes, shapes,

taste and nutrients. At the present time, many people don’t want to eat leafy vegetable like

the Kangkong (Ipomoea aquatica) or Water spinach which is a good source of amino acids,

calcium, iron, and vitamins. In fact, it offers so many health benefits to a human like treating

skin diseases, being a cold compressor for fever, loosening up constipation, a sedative to

promote relaxation and sleep also can be used to treat diabetes in pregnant women. It

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contains anti-ulcer and anti-diabetic properties. According to studies of our Department of

Science and Technology-Food and Nutrition Research Institute (DOST-FNR), 45 grams of

boiled kangkong can provide 12.6 kilocalories, 0.67grams of protein, 23 milligrams of

calcium, 11.25 milligrams of phosphorous, 0.58 milligrams of iron, 697.5 micrograms of

beta-carotene, 0.01 milligrams of thiamin, 0.03 milligrams of riboflavin, 0.27 milligrams

of niacin, and 4.5 milligrams of ascorbic acid.

Statement of the Problem

The research aims to find out if delicious and healthy Atchara can also be made

from vegetable particularly Water Spinach (Kangkong). Since Papaya has already been

proven and accepted to be made as Atchara, the researchers aim to create Water Spinach

(Kangkong) Atchara, to provide a nutritious and equally-palatable alternative.

This research study will try to answer the following questions:

1.) What is the satisfaction level of the respondents on Water Spinach Atchara in terms of:

a. Apperance

b. Palatability

c. Nutritive Value

d. Packaging

2.) What is the profit rate of the product?

Hypotheses of the Study

H0: There is no significant difference in the acceptability of Water Spinach (Kangkong)

in making atchara.

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H1: There is a significant difference in the acceptability of Water Spinach

(Kangkong) in making atchara.

Significance of the Study

This study is beneficial to the community because Water Spinach (Kangkong)

Atchara is rich in carotene, vitamin A, vitamin B, vitamin C, iron, calcium and it is also

cheap that a person with a tight budget can easily afford. Also it contributes to the farmers,

businessmen and even to the whole community. This study can also be a contribution to

knowledge by the public keep in mind that even the most awkward ingredients, namely

vegetable Water Spinach (Kangkong) can be Atchara.

Scope and Delimitations of the Study

The scope and delimitation of the study includes the setting and the number of the

respondents. The purpose of the study is to know the acceptability of Water Spinach

(Kangkong) Atchara and determine if which is preferred more. This study will include the

procedures in making Water Spinach Atchara and its healthy benefits.

Conceptual Framework

Kangkong is the Filipino term for Water Spinach or scientifically known as

Ipomoea Aquatic. Water Spinach is one of the most abundant sources of vitamins and it

has many healthy benefits for our body. In this case, the independent variable is

Experimentation of Water Spinach to a new product while the dependent variable is Water

Spinach Atchara.

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Input

Made of Water
Spinach

Procedure

1.) Mix water, vinegar, sugar and salt. Bring to a boil, stirring constantly to dissolve solids.
Turn off heat.
2.) Wash kangkong. Drain. Remove the leaves (except for the young shoots) and the tough
lower stems. Snip into bite-size pieces (use gloves to avoid getting sap on your hands).
3.) Slice onion, ginger, bell pepper, and carrot into fine strips. (Try not to overwhelm the
kangkong; it’s the star of the show, after all.)
4.) Add kangkong and spices to the pickling liquid. Transfer to a sterilized jar, remove air
bubbles (if any) with a spatula, and let cool completely before replacing the lid. Refrigerate.

Water Spinach
Atchara
Output

Figure 1.
Paradigm of the Study

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Definition of Terms

The following are conceptually and operationally defined in this study:

Kangkong - Conceptually, it means a semi aquatic, tropical plant grown as a vegetable for

its tender shoots and leaves. Wash and clean the water spinach and slantly cut.

Atchara - Is an appetizer made from pickled water spinach, julienned cut and placed in

airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions,

garlic, ginger, peppercorn, and red bell pepper.

Julienne – Sliced into thin strips the water spinach, carrots and bell pepper.

Blanch – Pour water spinach into boiling water for ten seconds and scoop it out

immediately. Set aside and let it cool.

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CHAPTER II

REVIEW OF RELATED LITERATURE

Review of Related Literature

This research study aims to raise the awareness of vegetable water spinach

(kangkong) and its contribution to the society in terms of food. Not only they are delicious,

but it is also nutritional and healthy. Water spinach is an herbaceous aquatic or semi-aquatic

perennial plant of the tropics or subtropics. Leaves are flat, and vary in shape depending on

variety, from heart-shaped to long, narrow and arrow-shaped. Narrow leaves are 1-2.5 cm

wide and 20-30 cm long. Broad leaves are up to 5 cm and 15.25 cm long. Water Spinach

(kangkong) is famous as viand, salad, and as a sid dish and for being rich in carotene,

vitamin A, iron, calcium, vitamin B and C. It is also beneficial to the people suffering from

hypertension and diabetes and the production of Kangkong is increasing continually.

Asian Scientist (Sep. 13, 2013) – Extracts from kangkong (Ipomoea aquatic), a

popular ‘poor man’s vegetable’ that grows everywhere in the Philippines and across

Southeast Asia, may have the potential to treat Alzheimer’s disease. This was the finding

of a group of recent pharmaceutical graduates from San Pedro College in Davao City —

one of the Philippines’ foremost centers for screening indigenous plants for their medicinal

properties.

In August, the team’s study was awarded the prize for the most outstanding

undergraduate thesis in herbal medicine by the Philippine Council for Health Research and

Development and the pharmaceutical firm Gruppo Medica. The award is intended to

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motivate students and schools to view undergraduate theses as an opportunity to contribute

to research with potential for practical application or commercialization.

Kangkong, also known as swamp cabbage or water spinach, is a fast-growing and

easily cultivated semi-aquatic plant that thrives in all conditions and throughout the year.

Its availability makes it a cheap and popular leaf vegetable in the Philippines and in many

countries in South-East Asia. It is also a common fodder for cattle and pigs. “Although

there are studies identifying kangkong with antiulcer and antidiabetic properties, this is the

first study to associate it with anti-Alzheimer’s properties,” says research adviser Lourdes

Go-Bangayan. “The students’ thesis involved dosage formulation, for use as medicine,”

she adds.

Justin Shinn Lu Ng, the study’s lead researcher, adds that the results show that

kangkong’s alkaloid extract may be used to treat the symptoms of Alzheimer’s and to

prevent the disease’s progression.

Alzheimer’s has two causes: neurodegeneration due to the deterioration of nerve

cells, and the degradation of acetylcholine, an organic molecule that acts as a vital

neurotransmitter in memory and body and organ function, Ng explains. “We screened

[kangkong] for alkaloids and then identified the active component of the plant with

pharmaceutical potential responsible for preventing acetylcholine degradation that would

lead to Alzheimer’s,” Ng says.

Current medicines used to treat Alzheimer’s symptoms compensate for the

degradation of acetylcholine. An experimental design was used in comparing the

acetylcholine-increasing effects of the kangkong alkaloid extract with Rivastigmine, the

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current drug of choice in the treatment of Alzheimer’s. “We found comparable effects and

results,” Ng says. “The next step would be to confirm the accuracy of the research results

with further research,” Go-Bangayan says. “After that, we would recommend clinical

trials.”

Atsara or atcharang kangkong(pickled water spinach) is another variety of popular

Filipino pickle. The primary ingredients is kangkong stems(water spinach stems) then

mixed with slices of carrots, bell pepper, ginger, onion, garlic and other vegetables. Raisins,

pineapple or ground pepper maybe added to complete the mixture. Placed in airtight jars

then refrigerate and serve as side dish for fried or grilled food.

All dark green leafy vegetables are packed with nutrients and water spinach is no

exception. The leaves of water spinach are extremely nutritious, containing abundant

quantities of vitamins and minerals. They are excellent sources of dietary fiber, protein,

calcium, iron, vitamin A and vitamin C which are evident of its various health benefits

given below:

1. Reduces Cholesterol:

It is an excellent option for those individuals who want to lose weight and reduce

cholesterol naturally. A research conducted on rats has proved that consumption of water

spinach has resulted in the reduction in cholesterol levels as well as Triglycoside. Thus,

this vegetable has a major role to play in the reduction of cholesterol level.

2. Treatment of Jaundice and Liver Problems:

Water spinach has been used in Ayurvedic medicine for the treatment of jaundice

and liver problems. A research has proved that the extract of this plant can provide

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protection against chemical induced liver damage due to its modulation of detoxification

enzymes; antioxidant and free radical scavenger properties.

3. Useful in treating Anaemia:

Being rich in iron, the young water spinach leaves are extremely beneficial for

people with anaemia as well as pregnant women who require iron in their diets. Iron is an

important mineral that is needed by the body, particularly by the red blood cells for the

formation of haemoglobin.

4. Treatment of Indigestion and Constipation:

Water spinach is rich in fiber and hence, it aids in digestion, providing relief from

different digestive disorders naturally. Its mild laxative properties are beneficial for people

suffering from indigestion and constipation. Juice from boiled spinach can loosen

constipation. This vegetable is also used in the treatment of intestinal worm infestation. It

contains latex which is used as a purgative agent

5. Anti-Diabetic:

Researches have demonstrated that regular consumption of water spinach helps in

developing resistance against diabetes induced oxidative stress. It is also used in the

treatment of diabetes in pregnant women.

6. Protection against Heart Diseases:

Water spinach has certain essential nutrients like vitamins A and C as well as a high

concentration of beta-carotene. These nutrients act as antioxidants to reduce free radicals

in the body, thus preventing cholesterol form becoming oxidized. Oxidized cholesterol

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sticks to the blood vessel walls, causing blocked arteries, heart attack or stroke. Besides,

folate contained in water spinach helps to convert a potentially dangerous chemical called

homocysteine, which in high levels can lead to heart attack or stroke. Magnesium is a

mineral that lowers blood pressure and provides protection against heart disease as well.

7. Prevention of Cancer:

Being loaded with 13 different types of antioxidant compounds, water spinach is a

perfect diet for prevention of cancer. These antioxidants are known to eliminate free

radicals from the body, thus altering the conditions in which cancer cells multiply and

strengthen the natural cell environment. This vegetable is said to be most beneficial in the

prevention of colo-rectal and stomach cancers as well as skin and breast cancers.

8. Beneficial for Eyes:

Water spinach has a high content of carotenoids, vitamin A and lutein. These

nutrients are vital for eye health. Spinach also boosts glutathione levels, which plays an

important role in preventing cataracts.

9. Boosts the Body’s Immunity:

Being a storehouse of nutrients, this leafy green vegetable is an inexpensive and natural

way of boosting the body’s immunity in comparison to vitamin C supplements.

Consumption of this green leafy vegetable on a regular basis boosts your body’s immune

system and promotes healthy development of bones. It also contributes to a healthy body

by neutralizing and eliminating toxins.

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10. Other Benefits:

In addition to the benefits given above, water spinach is effective in treating ulcers,

menstrual pains, toothache, launched urination, nosebleed etc. It acts as a sedative for

people who have insomnia or sleeping difficulty. The juice of spinach mixed with water is

used as a cold compress to treat fever. Being anti-venom, it is used to promote vomiting in

case of poisoning.

11. Anti-ageing Benefits:

Green leafy veggies like water spinach are rich in chemical antioxidants which

prevent free radical damage of cells in the body, making the skin cells more resistant from

damage from exposure to the sun and minimizing wrinkling to a significant extent. It this

way regular consumption of this vegetable can prevent and reverse ageing.

12. Treatment of skin Diseases:

The buds of water spinach can be used as poultice to treat skin diseases such as

ringworm, athletes foot etc. This vegetable also helps in the prevention of skin cancer and

is used in the treatment of acne, eczema and psoriasis.

13. Healing Properties:

Due to its healing and detoxifying properties, it helps in providing relief in case of skin

itching or insect bites. Add salt to water spinach and grind it into powder. Dab it on the sore

spot and wrap it for immediate relief.

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14. Rejuvenates Skin:

Drinking spinach juice is extremely beneficial for your skin health as it keeps your

skin ever rejuvenated by eliminating harmful toxins from the body. Regular consumption

of this juice helps in healing skin disorders such as pimples and acne.

The benefits of water spinach for skin have been known for a long time. As stated

earlier, this vegetable is a great source of vitamin A, vitamin C, carotenoids and lutein.

These minerals are vital for a healthy and glowing skin. Consuming water spinach in a

regular basis helps to maintain radiant and healthy skin.

15. Hair Benefits of Water Spinach:

As we all know, proper nutrition is a pre-requisite for maintaining healthy scalp

and hair. The wide array of nutrients contained in water spinach is beneficial for your hair.

Spinach juice is beneficial for hair growth and prevents hair loss besides improving the

quality and texture of your hair.

Studies conducted with pregnant diabetes-induced rats have shown a blood

sugar lowering effect of I. aquatica “by inhibiting the intestinal absorption of glucose. This

is very important in managing gestational diabetes and preventing side effects in mothers

and their babies… ” (Wikipedia)

Review of Related Studies

Water Spinach (Kangkong) is widely distributed in the Philippines, particularly in

waterways and very moist soil. While it grows all year round, the aquatic kangkong can

grow much faster during the rainy season.

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Some parts of Pasig River and its tributaries are also home to kangkong. Its presence

signifies that the river, once thought to be “dead,” is still able to accommodate biodiversity.

Water Spinach (Kangkong) is also widely spread across Southeast Asia and is

considered a staple part of local cuisines in the region. The Chinese, Malaysians and Thais

have a variety of recipes that use kangkong; the Penang kangkung blachan from Malaysia,

the pak bung fai daeng from Thailand, and stir fried ong choy in Chinese.

The Philippines’ adobong kangkong is a typical dish using this plant. Some add

other vegetables, spices, and meat or tofu (locally called tokwa) to give it more flavor.

Unfortunately, the kangkong is considered a “noxious weed” in the US because it

clogs rivers and streams in parts of California and Florida. Europe and Africa do not have

the same problems with Ipomoea aquatica because the plant is also sought for cooking

purposes.

In fact, a report by Daniel Austin from the Ethnobotany Research and Applications

noted that it was European settlers that had helped spread the plant worldwide after visiting

or conquering some Asian countries.

While only a few studies have been done on the nutrient values of kangkong, it is

widely believed that kangkong is rich in vitamins and minerals.

A report by the Philippines Department of Science and Technology-Food and

Nutrition Research Institute (DOST-FNRI) that 45 grams of boiled kangkong provides

12.6 kilocalories, 0.67 grams of protein, 23 milligrams of calcium, 11.25 milligrams of

phosphorous, 0.58 milligrams of iron, 697.5 micrograms of beta-carotene, 0.01 milligrams

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of thiamin, 0.03milligrams of riboflavin, 0.27 milligrams of niacin, and 4.5milligrams of

ascorbic acid.

Another report released by the Journal of Applied Science in 2007 indicated that

water spinach has high concentration of minerals per 100 grams; potassium (955mg), iron

(2.47mg), sodium (2.50mg) calcium, magnesium, zinc, manganese, and copper. The study

suggested that water spinach can be utilized for nutritional purposes.

But apart from its food and nutritional value, the water spinach is also being eyed

for phyto-remediation as a natural cleaning agent of wastewater and polluted bodies of

water. It has been established that the water spinach can absorb chemicals from water,

which can be useful for cleaning up bodies of water.

Researchers from the University of Sri Lanka found out that water spinach was able

to absorb about 32 percent of the heavy metal chromium in the water. The plant itself did

not show signs of toxicity making it viable for phyto-remediation.

Another study by a group of Indian researchers also pointed out that water spinach

can be used to absorb other heavy metals from water such as zinc, nickel, cadmium, lead,

cobalt, among others.

In the Philippines, there had been attempts to use aquatic plants specifically for

waste water treatment. A recent report by Engineer Zenaida Andrade of the Eastern Visayas

State University Chemical Engineering Department identified the water spinach as one of

several aquatic plants that can be used for waste water treatment of a constructed wetland

in Laguna de Bay.

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Of course, this also points out if water spinach taken from bodies of water with high

chemical content could pass on the heavy metals when consumed. So far, there are no

absolute studies pointing to dangers of consuming kangkong from such place.

The next time you eat your kangkong, be sure to give a little more respect.

Not only can it be healthy but it can also help save the environment.

Pickling, broadly defined, is the use of brine, vinegar or a spicy solution to

preserve and give a unique f1avour to a food adaptable to the process. Numerous vegetables

and fruits can be pickled not only to preserve them but also to modify their f1avour. The

categories of pickled products are many, the most common being those of cucumbers and

other vegetables; fruits; nuts; relishes of aIl kinds; cured meats, fish and poultry; and such

special products as pickled mushrooms and pickled cherries (Peterson, 1977). The pickling

processes of particular interest in this monograph are the traditional methods used in some

parts of China and Japan where elevated risks for oesophage al and gastric cancer have

been observed. For example, an unusual variety of pickled vegetables is made in Linxan,

China, by fermenting turnips, sweet potato leaves and other vegetables in water without

salt or vinegar (Li et al., 1989). Several special processes, with and without salt, are used

in preparing certain tyes of Japanese and Korean vegetable products (Shin, 1978; Itabashi,

1983; Uda et al., 1984; Itabashi, 1985; Itabashi & Thkamura, 1985).

Traditionally, pickled vegetables are popular in sorne areas of China

where there are high incidence rates of oesophage al cancer. Among the vegetables

commonly prepared in this way are Chinese cabbage, turnip, soya bean, sweet potato,

sesame (Yang, 1980), potherb mustard (Zhang et al., 1983) and others. They are prepared

each autumn by chopping, washing and dipping briefly in boilng water the roots, stems

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and/or leaves, as appropriate, and cooling and packing the vegetables tightly in a large

earthenware (ceramic) jar. The vegetables are covered with water, a heavy stone is placed

on them and they are allowed to ferment for several weeks or months (Yang, 1980).

Kimchi, spiced, lactic acid-fermented vegetables, are one of the commonest

traditional side dishes in the daily meals of Koreans. They are prepared by sai ting Chinese

cabbages and radishes, washing the salted vegetables in fresh water, adding spices and

seasonings and then leaving the spiced vegetables to undergo a process of natural lactic

acid fermentation. The amount of salt used in the preparation of kimchi corresponds to

about 10% of the weight of the fresh vegetables, and salting time usually ranges between 8

and 15 h before washing. The seasoning mixture used includes cayenne pepper, garlic,

ginger and pickled seafood. Many kinds of microorganisms are involved in kimchi

fermentation, the principal ones being Lactobacillus plantarum and L. brevis. Kimchi is

usually prepared in the home; however, it is also now produced and distributed on a

commercial basis in J apan and the USA (Shin, 1978).

ln the USA and northern Europe, the manufacture of cucumber pickles consists of

a cure in a 10% salt solution, during which fermentation by halophilic (salt-tolerant)

bacteria takes place. The cu ring process takes from 28 to 42 days, and the salt prevents

growth of spoilage organisms. When the curing process is completed, the product is placed

in a more concentrated salt solution and stored until final processing, which includes

immersion in water to remove the salt, the addition of vinegar and a final bath in water that

con tains calcium chloride, a firming agent and turmeric, a colour enhancer. To make sweet

pickles, a spiced sweet vinegar is added to the final soak. For dil pickles, the dil plant or its

seeds are used as flavouring. The shelf-life of cucumber pickles is dependent upon the

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presence of preservatives and, when used, on pasteurization. Vinegar is the most commonly

used preservative. Pickled vegetables are packed, for the most part, in sealed glass jars,

usually under vacuum (Peterson, 1977).

Studies on pickled vegetables and stomach cancer have been conducted in

high- and low-risk areas in Japan, among high-risk Japanese in Hawaii and in high-risk

areas in China. The rates of stomach cancer in Japan are among the highest in the world:

the average age-adjusted mortality rates in 1972 were 40.5 per 100 000 in men and 25.5

per 100000 in women (Hirayama, 1984). High-risk areas in Japan, located in the northern

Honshuprefectures, generally show mortality rates which are 25-30% above the Japanese

average; the low-risk are as, located in southern Kyushu, show mortality rates about 40%

below the Japanese average (see Fig. 1) (Haenszel et al., 1976). Japanese-Americans in

Hawaii have age-adjusted incidence rates for stomach cancer (men, 34.01100 000; women,

15.1/100000 in 1973-77 (Waterhouse et aL., 1982; Hirayama, 1984)) that are lower than

the Japanese average. Mortality rates among whites in the USA in 1970 were 9.01100000

for men and 4.4/100 000 for women (Sandler & Holland, 1987). Studies in which the risk

for cancer was examined by intake of aIl pickles (or pickled vegetables) combined may

suffer from problems of misclassification of the exposure; therefore, the true effect of the

exposure may be diluted. ln only a few studies was the tye of pickled vegetables inc1uded

in the investigation stated; in most of the other studies the terms 'pickles', 'pickled

vegetables', 'other pickles' and 'saIted vegetables' were used, without specification of the

food items included or the precise pickling or storing methods.

Acetic acid (vinegar) is the primary ingredient used in pickle manufacturing. After

water, it makes up the bulk of the pickle liquor and contributes significantly to the flavor

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of the pickle giving it a sour taste. Additionally, it also has a preservative effect and is

nontoxic. Vinegar is derived from naturally occurring sugars or starches through a two-step

fermentation process. Starch is converted to sugar, which is then yeast fermented to form

alcohol. The alcohol is exposed to an acetobacteria, which converts it to vinegar. Vinegar

can be obtained from many sources and each one has a slightly different taste. Therefore,

depending on its source, the vinegar can have a significant effect on the taste of the final

pickle product. Other ingredients, which impact the final taste of the pickles, are added to

the liquor.

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CHAPTER III

RESEARCH METHODOLOGY

This chapter briefly presents the different methods and procedures used by the

researcher in doing her investigation. It consists of the research design, the research locale,

and the subjects. It also includes the instruments used in the collection and gathering of

data, as well as the statistical tools used in processing and analyzing the data.

Instruments

Ingredients:

500 g. of Kangkong

2 tablespoons + 1 teaspoon salt

1-1/2 cups white vinegar

1 cup sugar

1 thumb-size ginger, peeled and julienned

1 small onion, peeled and sliced thinly

3 to 4 cloves garlic, peeled and crushed

1 tablespoon peppercorns

½ small red bell pepper, seeded and julienned

½ small green pepper, seeded and julienned

1 large carrot, peeled and julienned

¼ cup raisins

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The instruments and equipments:

Mixing utensils

Sterilized jars/bottles

Cooking utensils

Procedure

1. Mix water, vinegar, sugar and salt. Bring to a boil, stirring constantly to dissolve solids.

Turn off heat.

2. Wash kangkong. Drain. Remove the leaves (except for the young shoots) and the tough

lower stems. Snip into bite-size pieces (use gloves to avoid getting sap on your hands).

3. Slice onion, ginger, bell pepper, and carrot into fine strips. (Try not to overwhelm the

kangkong; it’s the star of the show, after all.)

4. Add kangkong and spices to the pickling liquid. Transfer to a sterilized jar, remove air

bubbles (if any) with a spatula, and let cool completely before replacing the lid. Refrigerate.

Research Design

The researcher used the experimental design to conduct the research. It is a blueprint

of the procedure that enables the researcher to test the researcher’s hypothesis by reaching

valid conclusions about relationships between independent and dependent variables.

Locale and Population of the Study

This study selected who were willing to do the taste test on my Water Spinach

(Ipomoea Aquatica) Atchara. The method that the researcher used for sampling is

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accidental or convenience sampling because this method uses the most readily available or

most convenient group of people or objects as study respondents. The experiment was

conducted at a researcher’s home kitchen and the surveys were be conducted at the Town

Proper of Paoay, Ilocos Norte.

Research Instrument

The research instrument to be used in the study will be the checklist. The researcher

will conduct a survey and distribute checklist to the 15 elementary students, 15 high school

students, 15 college students and 15 adults in Paoay, Ilocos Norte during school year 2018-

2019. Survey is a method of sociological investigation that uses question based or statistical

surveys to collect information. Meanwhile, checklist is a set of printed or written questions

with choices of answer, devised and designed for the purposed of the study.

Data Gathering Procedure

After the checklist will be finally constructed, the researcher will ask the help of the

residents to conduct and facilitate the checklist. After answering the checklist, the

researcher will finally get and retrieve the papers and then will proceed to the tallying of

the results and answers.

Statistical Treatment

The responses of the consumers will be analyze with the data requirements of the

study. Descriptive statistics such as weighted mean will be considered.

The weighted mean computed using the formula:

∑𝑋
𝑀= 𝑁

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ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM)
=======================================================================

Where:

M = mean

∑ = sum of (add up)

X = values

N = number of values

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 Paoay National High School
SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM)
=======================================================================

CHAPTER IV
RESULTS AND DISCUSSION
This section presents, analyzes and interprets the data gathered. The discussion
focuses on the appropriate sequential makers of collected data.

Table 1. Mean of the set of values that represent the appearance of the water
spinach (kangkong) atchara.
Statements Mean Verbal Description
1. The product has a good taste. 4.53 Excellent
2. The dish has good color 4.45 Very Satisfactory
combination.
3. The appearance of the water 4.33 Very Satisfactory
spinach (kangkong) atchara is
attractive.
OVERALL 4.44 Very Satisfactory
Legend:
4.50 - 5.00 - Excellent
3.50 - 4.49 - Very satisfactory
2.50 - 3.49 - Satisfactory
1.50 - 2.49 – Fair
1.00 - 1.49 – Poor

Table 1 shows the mean value on the appearance of the water spinach atchara.

From the table above, most of the respondents agreed on the taste of the product with 4.53

mean value, agreed on the color combination of the product with 4.45 mean value, and

agreed on the attractiveness of the product having a mean value of 4.33. As a whole, this

implies that the water spinach atchara has a good appearance and the respondents rated it

very satisfactory with the overall mean value of 4.44.

Table 2. Mean of the set of values that represent the palatability of the water spinach
(kangkong) atchara.
Statements Mean Verbal Description
a. The dish tastes delicious. 4.32 Very Satisfactory
b. The dish tastes just right. 4.33 Very Satisfactory
OVERALL 4.33 Very Satisfactory

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SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM)
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Legend:
4.50 - 5.00 - Excellent
3.50 - 4.49 - Very satisfactory
2.50 - 3.49 - Satisfactory
1.50 - 2.49 - Fair
1.00 - 1.49 - Poor

It can be gleamed in Table 2 the mean value on the palatability of the water spinach

atchara. The respondents rated the product with the mean value of 4.32 as the dish tastes

delicious. Moreover, the respondents also rated the product with the mean value of 4.33 as

the dish tastes just right. As a whole, this implies that the water spinach atchara has a great

palatability and the respondents rated it very satisfactory with the overall mean value of

4.33.

Table 3. Mean of the set of values that represent the nutritive value of the water
spinach (kangkong) atchara.
Statements Mean Verbal Description
a. The dish is highly nutritious. 4.32 Very Satisfactory
OVERALL 4.32 Very Satisfactory
Legend:
4.50 - 5.00 - Excellent
3.50 - 4.49 - Very satisfactory
2.50 - 3.49 - Satisfactory
1.50 - 2.49 - Fair
1.00 - 1.49- Poor

Table 3 shows the mean value on the nutritive value of the water spinach atchara.

From the table above, most of the respondents agreed on how the product is highly

nutritious with 4.32 mean value. This implies that the water spinach atchara is not just a

product with good appearance, great palatability but also a nutritious dish for everyone.

Table 4. Mean of the set of values that represent the overall outcome of the water
spinach (kangkong) atchara.
Statements Mean Verbal Description
a. Appearance 4.44 Very Satisfactory

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Academic Track
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b. Palatability 4.33 Very Satisfactory

Table 4 shows the mean value on the overall outcome of the water spinach atchara.

From the table above, most of the respondents agreed on the appearance of the product with

4.44 mean value, agreed on the palatability of the product with 4.33 mean value, and agreed

on the nutritive value of the product having a mean value of 4.32. As a whole, this implies

that the water spinach atchara has a good product and the respondents rated it with the

overall mean value of 4.36.

Table 5. Mean of the set of values that represent the packaging of the water spinach
(kangkong) atchara.
Statements Mean Verbal Description
1.) The water spinach (kangkong) 4.40 Very Satisfactory
atchara have attractive
packaging.
2.) The water spinach (kangkong) 4.83 Excellent
atchara have a neat packaging.
3.) The ingredients inside the 4.62 Excellent
container are well organized.
OVERALL 4.62 Excellent
Legend:
4.50 - 5.00 - Excellent
3.50 - 4.49 - Very satisfactory
2.50 - 3.49 - Satisfactory
1.50 - 2.49 - Fair
1.00 - 1.49 – Poor

It can be gleamed in Table 5 the mean value on the packaging of the water spinach

atchara. The respondents rated the product with the mean value of 4.40 as the product has

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 Paoay National High School
SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM)
=======================================================================

an attractive packaging. Moreover, the respondents also rated the product with the mean

value of 4.83 as the product has a neat packaging. The respondents also rated the product

with the mean value of 4.62 as the product has a well-organized packaging. As a whole,

this implies that the water spinach atchara has a great packaging and the respondents rated

it excellent with the overall mean value of 4.62.

COMMENTS AND SUGGESTIONS OF THE RESPONDENT

Here are some comments and suggestions of the respondents:

Respondent 1: It has a good taste.

Respondent 2: Please lessen the sugar.

Respondent 3: Masarap - The product taste good.

Respondent 4: Delicious and well preserved keep it up and enjoy.

Respondent 5: Masarap - The product taste delicious.

Respondent 6: Dagdagan pa ng asukal - Add more sugar to make it perfect.

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 Paoay National High School
SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM)
=======================================================================

CHAPTER V
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter contains the summary, conclusions and recommendations being

made in this research study.

Summary

This study aims to determine the acceptability, palatability, appearance and

nutritive value of the Water Spinach Atchara.The survey was conducted at the town proper

of Paoay, Ilocos Norte. Respondents of the study was selected through random sampling

where 15 elementary pupils, 15 high school students, 15 college students and 15 adults

were randomly provided with survey questionnaire.

Conclusion

Based on the gathered data, it can be concluded that:

1.The respondents are satisfied to the taste of the product.

2. Accordingly the general weighted mean of the appearance, palatability and nutritive

value are overall 4.36 and the packaging is overall 4.62 respectively.

3. Most of the respondents are satisfied with the taste of the product.

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Academic Track
ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM)
=======================================================================

PROFIT ANALYSIS

INGREDIENTS/ITEM QUANTITY UNIT COST PRICE

Water Spinach 2 bundle 10.00 20.00

Carrots 1 piece 25.00 25.00

Bell pepper 1 piece 15.00 15.00

Garlic 1 piece 5.00 5.00

Onion 1 piece 5.00 5.00

Ginger 1 piece 5.00 5.00

Raisins 1 pack 25.00 25.00

Sugar ¼ pack 15.00 15.00

Salt 1 pack 5.00 5.00

Pepper 2 sachet 3.00 6.00

Vinegar 1 pack 10.00 10.00

TOTAL ₱136.00

*can make 3 medium bottles of water spinach atchara. It can be selling as a cost of

₱70.00 pesos per bottle. With that, it will have a profit of ₱25.00.

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 Paoay National High School
SENIOR HIGH SCHOOL DEPARTMENT
Academic Track
ACCOUNTANCY, BUSINESS AND MANAGEMENT (ABM)
=======================================================================

Recommendations

Based on the results of the study, the researchers further recommend that:

1. Other researchers can use this study as a basis for the studies that are related to the

topic.

2. The product can be a substitute to papaya atchara and use as an appetizer.

3. The Water Spinach (Kangkong) Atchara can be profitable as a business. Thus, it must

be sold.

4. Similar studies should be conducted with other businesses.

5. If there are things to make the product the best, it can be applied.

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