Research Design and Methodology

Chapter 3
Research Design and Methodology
This part of the study discusses the research design and methodology
that were employed. Specifically, it is discusses the research procedure, the
participants, the sampling and instrumentation techniques, the data gathering
procedures, and the statistical tools used.
Research Design
This developmental study employed a descriptive design using
quantitative approach with the use of a sensory evaluation sheet. It aimed to
determine the acceptability of black rice cookies with malunggay leaves in
terms of its sensory qualities such as aroma, color, taste, texture and overall
acceptability.
Methodology
Participants of the Study
The participants of the study is composed of (30) thirty Bachelor of
Science in Hotel and Restaurants students, and (30) teachers of from different
departments of Northern Polytechnic College- Ajuy Campus. According to
Sirug, (2011) the minimum number of sample required by the normal
distribution curve in a continuous probability distribution that describes the
data clusters around a mean is fifteen to thirty. Simple random sampling
method was implemented to pick the panel of participants.

Sampling and Instrumentation
The panel of participants were randomly picked by the researcher to
evaluate the acceptability of the finished product in terms of aroma, color,
taste, texture, and overall acceptability. To quantify the parameters for
evaluation the researcher used a Five Point Likert Scale Sensory Evaluation
sheet, that includes the quantitative interpretation of the participants ratings to
determine the acceptability of black rice cookies with malunggay leaves.
The score, scale, and description were given below:
Score Scale Description
5 4.21-5.00 Highly Acceptable
4 3.41-4.20 Very Acceptable
3 2.61-3.40 Acceptable
2 1.81-2.60 Moderately Acceptable
1 1.00-1.80 Not Acceptable
Research Procedure
Prior to the conduct of the study the researcher had submitted the
research proposal to the Research office for approval. Upon the approval of
the proposal pre evaluation of raw materials and related studies were also
done to aid the researcher with the product development procedure.
This study have two phases, the first phase is the was the product
development and standardization phase.
Phase I. Standardization of Black Rice Cookies with Malunggay Leaves

The standardization process was conducted in the HRM laboratory.
Upon series of initial dry run the researcher was able to standardize the
product with the following recipe:
A. Ingredients
 Black Rice( roasted and finely ground) 2 cups
 Malunggay Leaves ( Dried and Ground ) 1 cup
 All-purpose Flour 2 cups
 Brown Sugar ¾ cup
 Butter 1 cup
 Eggs 2 pcs
 Evaporated Milk 1 cup
 Baking Powder 1 Tablespoon
 Salt 1 teaspoon
B. Utensils and Equipment
 Cookie Sheet/ Baking Sheet
 Measuring Cups
 Measuring Spoon
 Mixing Bowls
 Spoon
 Spatula or Rubber scrapper
 Hand Mixer
 Convection Oven
B. Procedure
1. Prepare all the ingredients (mis en place),
2. Preheat the oven at 175 degrees Celcius,

3. Cream the butter until Fluffy, set aside,
4. In another mixing bowl put all the dry ingredients (flour, brown rice,
malunggay leaves, baking powder and brown sugar and blend in a cut and
fold motion, set aside
5. Add the eggs in the creamed butter and mix thoroughly,
6. Cut the dry ingredients into the butter milk mixture and add at a time the
milk,
7. Mix evenly,
8. Place a spoonful of the cookie butter in a greased baking sheets leaving a
space of at least two inches apart each cookie,
9. Place inside the preheated oven, raise the temperature up to 225 degrees
and bake for 25-30 minutes.
10. Remove from the oven and cool.
Phase II. Sensory Evaluation of Black Rice cookies with Malunggay
Leaves
The panel of evaluators was then invited in the HRM laborator of NIP-C
Ajuy Campus to conduct the sensory evaluation of the finished product. The
evaluation process was done using Sensory evaluation sheet prepared by the
researcher. After the evaluation, the evaluation sheets were collected, and
the data gathered were recorded/tabulated, computed and interpreted using
the appropriate statistical tools.
Statistical Data Analysis

To quantify the results of the sensory evaluation based from perception of
the participants of the study, the data collected and computed were treated
using statistical tools. Mean was employed to determine the acceptability of
black rice cookies with malunggay leaves in terms of aroma, color , taste,
texture, and overall acceptability in consideration with the ratings given by the
participants of the study . While standard deviation was implemented to
determine the dispersion of means.

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Chapter 3

Research Design and Methodology

that were employed. Specifically, it is discusses the research procedure, the

participants, the sampling and instrumentation techniques, the data gathering

procedures, and the statistical tools used.

This developmental study employed a descriptive design using

quantitative approach with the use of a sensory evaluation sheet. It aimed to

determine the acceptability of black rice cookies with malunggay leaves in

Participants of the Study

The participants of the study is composed of (30) thirty Bachelor of

departments of Northern Polytechnic College- Ajuy Campus. According to

Sirug, (2011) the minimum number of sample required by the normal

distribution curve in a continuous probability distribution that describes the

data clusters around a mean is fifteen to thirty. Simple random sampling

method was implemented to pick the panel of participants.

The panel of participants were randomly picked by the researcher to

evaluate the acceptability of the finished product in terms of aroma, color,

taste, texture, and overall acceptability. To quantify the parameters for

sheet, that includes the quantitative interpretation of the participants ratings to

determine the acceptability of black rice cookies with malunggay leaves.

The score, scale, and description were given below:

Score Scale Description

5 4.21-5.00 Highly Acceptable

4 3.41-4.20 Very Acceptable

2 1.81-2.60 Moderately Acceptable

1 1.00-1.80 Not Acceptable

done to aid the researcher with the product development procedure.

development and standardization phase.

Phase I. Standardization of Black Rice Cookies with Malunggay Leaves

product with the following recipe:

 Black Rice( roasted and finely ground) 2 cups

 Malunggay Leaves ( Dried and Ground ) 1 cup

 All-purpose Flour 2 cups

 Brown Sugar ¾ cup

 Evaporated Milk 1 cup

 Baking Powder 1 Tablespoon

B. Utensils and Equipment

 Cookie Sheet/ Baking Sheet

 Spatula or Rubber scrapper

1. Prepare all the ingredients (mis en place),

2. Preheat the oven at 175 degrees Celcius,

fold motion, set aside

5. Add the eggs in the creamed butter and mix thoroughly,

8. Place a spoonful of the cookie butter in a greased baking sheets leaving a

space of at least two inches apart each cookie,

and bake for 25-30 minutes.

10. Remove from the oven and cool.

Phase II. Sensory Evaluation of Black Rice cookies with Malunggay

the data gathered were recorded/tabulated, computed and interpreted using

the appropriate statistical tools.

Statistical Data Analysis

using statistical tools. Mean was employed to determine the acceptability of

participants of the study . While standard deviation was implemented to

determine the dispersion of means.

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