ACCEPTABILITY OF VEGGIE SIOMAI AS NO MEAT SIOMAI

A Research Presented to the Faculty of

Magdalena Intergrated National High School

Magdalena, Laguna

MITZI SAI M. ESPOLITA

JOROSS DELA ROSA

SHERWIN JAVIER

October 2022

Grade 12- Macapagal

 Chapter 1

PROBLEM AND ITS BACKGROUND

Introduction

Siomai is one of the favorite snacks or a dish of Filipino nowadays. It is

a
traditional Chinese dumpling which is adopted and embraced. This popular dumpling
has made its way on the heart of the Filipino’s as proof by the hundreds of stalls and
eateries who serve them. A dumpling (siomai) has a filling of pork, beef or a shrimp
along with other vegetables and sauce; it is a dish that consists of small pieces of dough
that made from variety of starch, often wrapped with filling. As the popularity increase of
this dish, there are people who create their own recipe just to be different from the
other.
Siomai is one of the favorite snacks or a dish of Filipino nowadays. It is
a
traditional Chinese dumpling which is adopted and embraced. This popular dumpling
has made its way on the heart of the Filipino’s as proof by the hundreds of stalls and
eateries who serve them. A dumpling (siomai) has a filling of pork, beef or a shrimp
along with other vegetables and sauce; it is a dish that consists of small pieces of dough
that made from variety of starch, often wrapped with filling. As the popularity increase of
this dish, there are people who create their own recipe just to be different from the
other.
Meat has been the most common ingredients for various dishes like siomai. Meat

and poultry are great sources of protein. They also provide lots of other nutrients your

body needs, like iodine, iron, zinc, vitamins (especially B12) and essential fatty acids.

However, using vegetables to replace the meat on a meal serves more benefit. In

siomai, which is a traditional Chinese dumpling, it is common to have meat in it which

may not be good for others who are limited to eat meat products. However, A plant-

based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts,

is rich in fiber, vitamins and other nutrients. And people who don't eat meat —

vegetarians — generally eat fewer calories and less fat, weigh less, and have a lower

risk of heart disease than non-vegetarians do.(Mayo, 2020).

Vegetables contain some of the highest quantities of vitamins and minerals

compared to other food types. The nutrients found in vegetables and their associated

health benefits include: Vitamin C that helps with the repair of minor skin injuries and

keeps teeth and gums healthy Iron which is essential for red blood cells to carry oxygen

around the body Magnesium which is Vital for healthy bones and reducing the change

of muscle cramps and high blood pressure. Folic acid that is essential for women who

may fall pregnant as it reduces the risk of having a baby with a brain or spinal cord

defect. Vitamin A for healthy eyes and skin and protection against infection. Calcium
that is necessary for healthy bones and teeth and for the normal functioning of muscles,

nerves and some glands. Fibre that decreases the risk of coronary heart disease and

bowel cancer. Potassium that helps maintain ideal blood pressure.

According to George in 2022. Eating five serves of vegetables for just one week can

help you feel more energised due to regulated blood sugars levels and the increase in

vitamins and minerals.

Background of the Study

You can enjoy different kinds of cuisines in the Philippines because of its foreign

influence. One of the most loved Chinese food in the country is siomai. This Pinoy-

favorite can be found nearly everywhere, from restaurants and fast-food places to train

stations and stalls outside schools. Most kind of siomai has meat and consuming these

is not always good for the body no matter how old a person is. The use of vegetables

may provide more benefits than meat. Stated by Maurisse in 2019, A diet rich in

vegetables and fruits can lower blood pressure, reduce the risk of heart disease and

stroke, prevent some types of cancer, lower risk of eye and digestive problems, and

have a positive effect upon blood sugar, which can help keep appetite in check.

According to Doc Sears in 2018 Vegetables are a perfect

complement. Vegetables are low in fat and protein thus they are a perfect complement

to animal protein foods. Make vegetables the centerpiece of your meals and let the

other food groups accompany them. For many families, this may be a switch of mindset

from meat and potatoes to potatoes and meat. The animal food is more of a garnish,

adding flavor and nutrition to the medley of vegetables and grains. Stir-fry is a good

example. (Even better would be a combination of fish and vegetables). If you aren’t

ready to relegate steak and meatloaf to second place, at least make vegetables equal

stars in the meal. With interesting and tasty vegetable dishes on the table (and a variety

of starches), your family will gradually begin eating less meat.

Theoretical Framework
 Written on a blog by to Hershey (2001), Siomai Gulay or vegetable siomai is pure

vegetable plus tofu. It doesn't contain any meat. Great for your picky eater kids who

doesn't eat vegetables.

A person does not have to eat meat to get all the nutrients they need for good health. A

meat-free diet can lead to better health for several reasons. (Warwick, 2020)

One reason is that many people who follow a vegetarian diet tend to consume a

high proportion of fresh, healthful, plant-based foods, which provide antioxidants and

fiber. When a person decides to follow a meat-free diet, they often become more active

in making overall healthy choices.

Many studies agree that a vegetarian diet can offer a range of health

benefits.Studies show that a vegan or vegetarian diet may reduce the risk of

cardiovascular disease and various types of cancer.A non-meat diet may also

reduceTrusted Source the risk of metabolic syndrome, which includes obesity and type

2 diabetes.According to a 2019 Gallup poll, 5% of people in the United States describe

themselves as vegetarian, including 2% of people aged 55 and over, 8% of those aged

18–34 years, and 7% of people aged 35–54

Conceptual Framework

The focus of this study was undertaken by the following conceptual framework

INPUT OUTPUT
 Molo wrapper
 Banana Peel “Saba”
 Carrots
 Cabbage ACCEPTABILITY OF VEGGIE SIOMAI AS NO
 Flour MEAT SIOMAI
 Garlic
 Onion
 Pepper
 Salt
 Ginisa Mix
 Egg

PROCESS

1. After you wash the vegetables, Slice the carrots,cabbage, onion and garlic into small
pieces.
2. Put water in a pot. bring it to boil after 3-5 minutes put the banana peel (balat saging
na saba) and Boil it for 15-20minutes.
Statement of the problem

The purpose of this study is to determine the acceptability of veggie siomai as

no meat siomai iof the students in Grade 12 Macapagal in Magdalena Integrated
National High School

1. Respondents Profile

1.1 Age

1.2 Sex

2. Difference of using veggies than meat on siomai in terms of:

2.1 Taste

2.2 Smell

3. Is there an advantage of using veggie on siomai instead of meat in terms of:

3.1 Health

3.2 Availability of Resources

4. Is there a significant relationship between the Acceptability of veggie siomai

as no meat siomai and in Grade 12 Macapagal in Magdalena Integrated National
High School

Significance of the study

This study aimed to present a new menu those users’ available ingredients for the increasing

of innovative food. The onion farmers, restaurant owns, food lovers and respondents will

benefit from the result of this study.

This study is significant to the students, teachers, and parents. The study is

significant to students from them to understand and be informative about the benefit of
using vegetables when making siomai. The result of this study is important to teacher

for them to know more about the nutrition it would provide to students. By this study

they will come up on how to manage food consumption. The study will help the parents

to know what to feed their children that are affordable yet healthy

Scope and limitation of the Study

The study is confined to determine the acceptability of veggie siomai as no meat

siomai with the students of grade 12 Macapagal in Magdalena Integrated National High

School.This study will utilize (26) respondents

Definition of terms

Meat. Common ingredient on various dishes. It may be pork, beef and more.

Siomai. Famous Chinese dish which are called dumplings.

Vegetables. Healthy and has good benefits.

 Chapter 2

REVIEW OF RELATED LITERATURE

This chapter contains the review of related literature, synthesis and the review of

related studies.

Related Literature

Vegetables

People are often told to eat their vegetables, and there's a good reason for this:

there are numerous health benefits of vegetables which make them a very important

part of the human diet. Eating between four and eight one cup servings a day confers a

number of benefits which cannot be obtained from other food sources.Vegetables

contain a number of vitamins and minerals which are beneficial to the human diet.

Things like potassium, vitamin C, folate, and vitamin A, among many others, can be

found in abundance in vegetables. These vitamins and minerals are needed by the

body on a daily basis, and they also help the body stay healthy so that it can prevent or

cope with disease and injury. Pregnant women (McMOhan 2022)

Siomai

Filipinos love siomai because it’s not just a snack. You can eat it at any time of

the day, from breakfast to dinner. It tastes great, whether fried or steamed. You can also

pair it with rice, noodles and even add it to your favorite soup. Moreover, Siomai King’s
wide selection of siomai allows you to experiment more in the kitchen. (siomaiking

2022)

Adequate ingestion of Vegetables and fruits have been related to the reduction of
getting lots of non-
communicable disease. Fruits and vegetables are known for having anti-oxidants which
eliminates free
radicals before they can be a nuisance in our body. It is also known that fruits and
vegetables have lots of
good fibers which aids in proper digestion and prevents constipation.[ CITATION AFR15
\l 1033 ]
Health officials have devised a recommended intake of fruits and vegetables. However,
vegetable and
fruits consumptions of both adult and children’s populations still seems lacking. It has
been studied that
child doesn’t prefer vegetable as their lunch in schools. Children prefers sweet foods
than those bitter
tasting vegetables. Nevertheless, children must be exposed to the taste of vegetables.
[ CITATION Sus22 \l
1033 ]
Vegetable intake is a necessary need for a growing child. According to [ CITATION
ARC18 \l 1033 ], the
frequency of a family having a shared meal creates a more inviting environment for
children to take
vegetables. Furthermore, a child’s eating behavior has many factors which can affect
their intake of
vegetables; this includes family environment, general parental influences, family meals,
educational and
socio – economic status and early feeding practice.[ CITATION Sil18 \l 1033 ]
Parents must devise different interventions for children to eat vegetables especially for
those picky-
eaters. Scheduling meals and snacks, planning menus in advance, making one meal for
the whole family,
not commenting of a child’s eating habits, introducing new foods slowly and making
healthy food fun are
some of the most adviced interventions.[ CITATION Jul21 \l 1033 ]. It was also advised
to become
creative with meals because the more creative, the more variety of meals
Adequate ingestion of Vegetables and fruits have been related to the reduction of
getting lots of non-
communicable disease. Fruits and vegetables are known for having anti-oxidants which
eliminates free
radicals before they can be a nuisance in our body. It is also known that fruits and
vegetables have lots of
good fibers which aids in proper digestion and prevents constipation.[ CITATION AFR15
\l 1033 ]
Health officials have devised a recommended intake of fruits and vegetables. However,
vegetable and
fruits consumptions of both adult and children’s populations still seems lacking. It has
been studied that
child doesn’t prefer vegetable as their lunch in schools. Children prefers sweet foods
than those bitter
tasting vegetables. Nevertheless, children must be exposed to the taste of vegetables.
[ CITATION Sus22 \l
1033 ]
Vegetable intake is a necessary need for a growing child. According to [ CITATION
ARC18 \l 1033 ], the
frequency of a family having a shared meal creates a more inviting environment for
children to take
vegetables. Furthermore, a child’s eating behavior has many factors which can affect
their intake of
vegetables; this includes family environment, general parental influences, family meals,
educational and
socio – economic status and early feeding practice.[ CITATION Sil18 \l 1033 ]
Parents must devise different interventions for children to eat vegetables especially for
those picky-
eaters. Scheduling meals and snacks, planning menus in advance, making one meal for
the whole family,
not commenting of a child’s eating habits, introducing new foods slowly and making
healthy food fun are
some of the most adviced interventions.[ CITATION Jul21 \l 1033 ]. It was also advised
to become
creative with meals because the more creative, the more variety of meals
Adequate ingestion of Vegetables and fruits have been related to the reduction of
getting lots of non-
communicable disease. Fruits and vegetables are known for having anti-oxidants which
eliminates free
radicals before they can be a nuisance in our body. It is also known that fruits and
vegetables have lots of
good fibers which aids in proper digestion and prevents constipation.[ CITATION AFR15
\l 1033 ]
Health officials have devised a recommended intake of fruits and vegetables. However,
vegetable and
fruits consumptions of both adult and children’s populations still seems lacking. It has
been studied that
child doesn’t prefer vegetable as their lunch in schools. Children prefers sweet foods
than those bitter
tasting vegetables. Nevertheless, children must be exposed to the taste of vegetables.
[ CITATION Sus22 \l
1033 ]
Vegetable intake is a necessary need for a growing child. According to [ CITATION
ARC18 \l 1033 ], the
frequency of a family having a shared meal creates a more inviting environment for
children to take
vegetables. Furthermore, a child’s eating behavior has many factors which can affect
their intake of
vegetables; this includes family environment, general parental influences, family meals,
educational and
socio – economic status and early feeding practice.[ CITATION Sil18 \l 1033 ]
Parents must devise different interventions for children to eat vegetables especially for
those picky-
eaters. Scheduling meals and snacks, planning menus in advance, making one meal for
the whole family,
not commenting of a child’s eating habits, introducing new foods slowly and making
healthy food fun are
some of the most adviced interventions.[ CITATION Jul21 \l 1033 ]. It was also advised
to become
creative with meals because the more creative, the more variety of meals

Related Studies

The researchers conducted a feasibility study about vegetable siomai ,it is very

healthy because it is composed of vegetables that offers a lot of nutrients. They choose

this product because some of Filipino people want to eat siomai especially for those

student that siomai is their favorite. The ingredients of this siomai are healthy and gives

a lot of vitamins and other healthy essential that is mixed with meat like the traditional

siomai that vendors offers, it has other variety like chicken siomai, pork siomai, beef
siomai, seafood siomai. The researchers came up tthis idea to upgrade the taste and

quality of siomai, that’s way they use a vegetable siomai like potato, carrots, and most

especially vegetable.The researcher used a survey questionnaire to a respondents to

direct gather information to achieve of result on the study of vegetable siomai, in this

method researcher can discuss and answer to respondents concern comment about the

study and if they have and suggestionin the study. The researcher conducted a survey

to a respondents on the taste of new discovered healthy siomai. The respondents are

male and female, 20% of respondents say yes, 50% of male responds yes 20% for no.

researcher have a total percent of 100% of respondents.The researcher business is

feasible on the healthy siomai (vegetable siomai) that the researcher improves the

common food that demand to all costumer. The demand for the product of researcher

rises due to the fact that it is already a basic necessity to costumers. When the frequent

increase of prices in good that consumers receive people tend to look for an affordable

food particularly speaking of food which matches their budget and at the same time

overseas good health among the costumers. Researchers product will be in more

demand because of it uniqueness. Such as the flavor, taste and texture of the product,

specially when target consumers mark on them business name of the product.

(Besmonte 2019)

On the study of Remontal in 2019, This research was focused on the production

of new innovation of Siomai. The vegetables used were Togue, Sweet potato, flour,

Carrot, Egg, onion and molo wrapper. This product being offered to all students of

Bestlink College of the Philippines. This product is a versatile dish because it can be

eaten solo as a snack or served with rice to make it as a main dish. The researchers

chose survey as a method because this is the most common technique in gathering

data by asking questions or by letting the respondents answer the questionnaire who

are thought to have desired information. The business called “Veggie Siomai” is feasible

based on the survey of the study that researchers made, the total layout and the

minimal investment needed. The demand for the product rises due to fact that is basic

necessity for the customers and people to look for an affordable product particularly

which that matches their budget and at the same time oversees good health among the

consumers. Our product are familiar to customers but we are still creating new
innovations of Siomia, so that the uniqueness is the key for our product to be known. In

our times, most of us lives by the use of social media so our product will be easily

known using social media. The Distributions shows that based on the findings, 20% of

the respondents like the chicken flavor, while the other 60% like the flavor of pork

siomai, and the remaining 20% like the flavor of Vegetable Siomai. On product

innovation, 80% says that they like the new innovation of veggie siomai and 20% that

says otherwise. On customer satisfaction, 90% says they love the product and 10%

says otherwise. In terms of recommendation, 90% says that they will recommend the

product to their relatives and 10% says otherwise. Recently, it became popular because

of the demand of the public for street food that is cheap, easy and most importantly,

ready to eat while on the go. According to "A Feasibility Study on QueenSiomai with a

flavor of the Dumpling Shaomai", that among 50 respondents 46% preferred vegetable

siomai, 38% preferred fish siomai while 16% chose mussel siomai.
 Chapter 3

Research Methodology

This chapter contains research method used, population and sample, sampling

technique, description of the respondents, instrumentation and data gathering

procedure.

Research Design

Mixed methods research is the combination and integration of qualitative and

quantitative methods in the same study. Although researchers have combined

qualitative and quantitative data for many years, current conceptualizations of mixed

methods research did not emerge until the 1980s. Mixed methods research has

developed rapidly in these last few years, emerging as a research methodology with a

recognized name and distinct identity (Denscombe, 2008)

The researchers used mixed method which allows the researcher to gain a depth and

breadth of understanding on a specific concept while offsetting the weaknesses that

are inherent when using either approach alone to identify the acceptability of Veggie

Siomai as no meat siomai.

Sampling Technique

The Grade 12 students at Magdalena Integrated National High School will be the

respondents for this study. The researchers chose purposive sampling to give an equal

opportunity for each student to be part of the study.

A collection of non-probability sampling strategies known as "purposive

sampling" involve choosing units for your sample based on their possession of specific

qualities. In other words, purposive sampling selects units "on purpose."

In qualitative research and mixed-methods research, purposeful sampling is typical.

Finding cases with lots of information or making the most of little resources are two

situations in which it is especially helpful.

 The researchers chose 26 students in one section of Grade 12- Macapagal as

their respondents.

The researchers will get (17) female and (9) male that will make up the needed

respondents with a number of (26).

A total of (26) students of Grade 12 Macapagal in Magdalena Integrated National

High School were the respondents of the study. They are described according to their

demographic profile such as sex (male and female) where 17 of the 26 respondents are

female 9 are male.

Research Instrument

According to Markus in 2022, a structured interview is a data collection method

that relies on asking questions in a set order to collect data on a topic. It is one of

four types of interviews.In research, structured interviews are often quantitative in

nature. They can also be used in qualitative research if the questions are open-ended,

but this is less common.While structured interviews are often associated with job

interviews, they are also common in marketing, social science, survey methodology,

and other research fields.

This research aims to determine the acceptability of Veggie Siomai as No Meat

Siomai. They chose structured interview to have a straight forward overview about the

study

Data Gathering Procedures

The researchers focus about the Acceptability of Veggies Siomai as No Meat

Sioamai with the students of Grade 12 Macapagal in Magdalena Integrated National

high School. Before the gathering of data, the researchers will ask permission to Dr.

Ruby P. Castillo (OIC) if the researchers are able to conduct the study in their office.

The researchers will gather relevant data through using mixed method design research

through interview as the main instrument in collecting data.

The researchers will also ask the permission of the advisory teacher of Grade 12-

Macapagal to answer the particular questions. The researchers expect that the

respondents will answer the following questions accurately.The researchers prepared

some suited questions to their respondents. The first (1) question is Respondents

Profile in terms of: Age and Sex, second Difference of using veggies than meat on

siomai in terms of: Taste and Smell. Third, Is there an advantage of using veggie on

siomai instead of meat in terms of: Health and Availability of Resources, Lastly, Is there

a significant relationship between the Acceptability of veggie siomai as no meat siomai

and in Grade 12 Macapagal in Magdalena Integrated National High School

These may lead to a conclusion about the acceptability of veggie siomai as no meat

siomai

Statistical Treatment of Data

The researchers focus about the Acceptability of Veggies Siomai as No Meat

Sioamai with the students of Grade 12 Macapagal in Magdalena Integrated National

high Schol. Before the gathering of data, the researchers will ask permission to Dr.

Ruby P. Castillo (OIC) if the researchers are able to conduct the study in their office.

The researchers will gather relevant data through using descriptive method research

through interview as the main instrument in collecting data.

The researchers will also ask the permission of the advisory teacher of Grade 12-

Macapagal to answer the particular questions. The researchers expect that the

respondents will answer the following questions accurately.The researchers prepared

some suited questions to their respondents. The first (1) question is Respondents

Profile in terms of: Age and Sex, second Difference of using veggies than meat on

siomai in terms of: Taste and Smell. Third, Is there an advantage of using veggie on

siomai instead of meat in terms of: Health and Availability of Resources, Lastly, Is there

a significant relationship between the Acceptability of veggie siomai as no meat siomai

and in Grade 12 Macapagal in Magdalena Integrated National High School

These may lead to a conclusion about the acceptability of veggie siomai as no meat

siomai
Statistical Treatment of Data

As soon as the researchers collected, sorted, organized and tabulated the data,

they are now in order to answer the questions proposed in the study. The statistical

tools employed were the percentage and weighted mean. Percentage and weighted

mean were used to show the level of preparedness of senior high school particular

range with respect in implementing the online learning. These statistical tools were

used by grouping the scores under classes. To get the percentage, the given

frequencies were divided by the total number of frequencies distribution then the

quotient of it will be multiplied by one hundred (100). The formula was P= f/N x 100. To

get the weighted mean, the formula was X= fx/N Where: X is the weighted mean is the

frequency x is the source of the score N is the total number of respondents

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