research paper
TRANSCRIPT
A Special Research Project of the Bachelor of Technical Teacher Education major in Food Service Management of Mindoro State College of Agriculture and Technology Calapan City Campus.
Author: Mario De Castro, Sonia Gamboa and Vincent Fedelin
Curriculum Vitae
Personal Data
Name: Mario A. De Castro Jr.
Address: Morning Breeze Sub. Tawiran Calapan City, Or. Mindoro
Birth date: November 20, 1989
Age: 21
Civil Status: Single
Religion: Roman Catholic
Guardian: Jovita C. Closa
Educational Attainment
Tertiary: Bachelor of Technical Teacher Education – Food Service Management Mindoro State College of Agriculture and Technology Calapan City Campus
Masipit Calapan City
Seafarer Steward Rating Course South Western Luzon Maritime Institute Foundation M.H Del Pilar St., Calapan City, Oriental Mindoro
Secondary:
School: Polytechnic College of Calapan Laboratory High SchoolPlace: Masipit Calapan City Or. MindoroS.Y: 2005 – 2006
Primary:
School: Talahib Pandayan Elementary SchoolPlace: Talahib Pandayan Batangas CityS.Y: 2001 – 2002
Curriculum Vitae
Personal Data
Name: Vincent F. Fedelin
Address: Morning Breeze Sub. Tawiran Calapan City, Or. Mindoro
Birth date: April 6, 1988
Birth Place: Yabawon, Banton, Romblon
Age: 22
Civil Status: Single
Religion: Roman Catholic
Parents: Agustino Fedelin Angelina Fedelin
Educational Attainment
Tertiary: Bachelor of Technical Teacher Education – Food Service Management Mindoro State College of Agriculture and Technology Calapan City Campus
Masipit Calapan City
Secondary:
School: Banton National High SchoolPlace: Banton, RomblonS.Y: 2004 – 2005
Primary:
School: Balogo Elementary SchoolPlace: Banton, RomblonS.Y: 2000 –2001
Curriculum Vitae
Personal Data
Name: Sonia P. Gamboa
Address: Malvar, Naujan Or. Mindoro
Birth date: March 7, 1986
Age: 24
Civil Status: Single
Religion: Roman Catholic
Parents: Surbis Gamboa Paulina Gamboa
Educational Attainment
Tertiary: Bachelor of Technical Teacher Education – Food Service Management Mindoro State College of Agriculture and Technology Calapan City Campus
Masipit Calapan City
Secondary:
School: Jose S. Leido Jr. Memorial National High SchoolPlace: San Vicente East Calapan City Or. MindoroS.Y: 2002 – 2003
Primary:
School: Mabini Main Elementary SchoolPlace: Malvar, Naujan Or. MindoroS.Y: 1998 - 1999
OBJECTIVES OF THE STUDY
The research project attempted to:
1. To make pastillas from banana fruit ( Saba )
2. To determine the nutritive value from banana pastillas
3. To measure the acceptability of the product in terms of:
a. Tasteb. Appearancec. Texture
Research Methodology
A. Materials
CasseroleKitchen knifeChopping boardGraterWooden spoon
Non sticky frying panMeasuring cupPolvoron shaperPlastic hand gloves
B. Ingredients
2 cups of mashed banana1 cup sifted white sugar1 cup sifted skim milk1/8 cup cornstarch
C. Procedures
1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba) 30 – 4 5 minutes in a casserole.
Peel and remove the seeds
Cut the banana into halves and grate in a fine grater
Mash firmly the grated banana until it form in a dough texture
2. Add the sugar in mashed banana until the sugar dissolve and cook over slow fire.
3. Add gradually the sifted cornstarch, stirring should be done constantly until a clear mixture is obtained with the desired consistency. The mixture should not stick to the sides of the frying pan.
4. Transfer the mixture on a plate and let it stand for 5 minutes or until it cool.
5. You may now shape the mixture into cylinder like the traditional pastilas or use polvoron moulder to have a new version of pastillas.
6. Dip each pastillas in sifted milk and weigh each pastillas in a kitchen scale to assure the uniform size of the banana pastillas.
7. Wrap individually and keep refrigerated if not consume immediately.
DISCUSSION OF THE RESULT
I. Production of banana pastillas
Two cups of mashed banana and one cup of sugar are combined with the addition of cornstarch and milk. By following these procedures and using the materials and tools needed the banana pastillas are produced.
II. Determine the nutritive value from banana pastillas
Banana pastillas was made from banana fruit that contains considerable amount of Vitamin B6 that improves digestion and appetite, Vitamin C that fights against infection, Vitamin A that helps prevent eye diseases, Phosphorus that keeps muscles and nerves healthy and Potassium that control water balance in the body cell. Sugar adds sweetness to the product that provides quick source of energy for the body. Skim Milk that contains Protein that well known as body builder and tissue repairer, Carbohydrates that regulates intestinal peristalsis, Iron that produce haemoglobin in red blood cells and Zinc that helps the body cell grow. Thus, banana pastillas is expected to be nutritious for everybody.
III. The acceptability of the product in terms of:
1. Taste is highly acceptable because the product is not too sweet and the natural taste of banana is still tasted.
2. Appearance is moderately acceptable because the packaging needs improvement.
3. Texture is moderately acceptable because the banana pastillas texture is not as finer as the commercial pastillas in the market.
Table 1 Mean acceptability of banana pastillas in terms of taste, appearance and texture.
INDICATORS MEAN DESCRIPTION
Taste 4.00 Highly Acceptable
Appearance 2.80 Moderately Acceptable
Texture 2.60 Moderately Acceptable
Conclusion
1. Banana pastillas making is possible with the use of banana fruit, because it is affordable and always available in the market.
2. The nutritive value of banana pastillas rich in vitamin A, B6 and C, protein, phosphorus, potassium, iron and zinc provides multi- immunity and regenerating factors against infection.
3. The taste of banana pastillas is highly acceptable but the appearance and texture is moderately acceptable.
Recommendation
1. Banana pastillas should be dredge in confectioner sugar to avoid moisture.2. Banana pastillas should be kept in a refrigerator because it easily spoils.3. To produce more fine texture mashed banana should be sieved before
cooking.4. Packaging needs improvement.5. Try to make unsweetened pastillas.
BANANA PASTILLAS MAKING
__________________________________
A Special Research ProjectPresented to
Dr. Sonia ArenellioOf
MinSCAT Calapan City Campus
_________________________
In Partial fulfilmentIn the Requirements for the subject
Educ. 418
_________________________
Presented by:
Mario De Castro Sonia Gamboa Vincent Fedelin
Table of Contents
Title Page i
Table of Contents ii
Appendix
Curriculum Vitae iii
Introduction
Background of the study 1
Objective of the study 3
Research Methodology
Materials 4
Procedures 5
Discussion of the results 8
Conclusion 9
Recommendation 9