APPROVAL SHEET

This study entitled GASTRONOMICAL EFFECTS OF FOOD SOLUTION

INGREDIENTS ON PORK SINIGANG, prepared and submitted by Leamarie

Vanessa S. Arzabal, Raymart M. Caranto, Ronalyn S. Gatpo, Sandulf S. Sapera,

Ma. Christina P. Ytienza, in partial fulfilment of the requirements for the degree in

Bachelor of Science Hotel and Restaurant Management is hereby recommended

for Oral Examination.

Thesis Committee

JANET C. MOYANO, BSHRM, MBA

Adviser

ALISON A. GUTIERREZ, PTRP, MPH FELICEL S. CORPUZ, BSHRM

Member Member

MA. CRISTINE B. CARANTO, BST-HRM, MBA

Chairperson

Approved on _______________ by the Panel on Oral Examination on

May 14, 2012 with the grade of __________.

JANET C. MOYANO, BSHRM, MBAAdviser

ALISON A. GUTIERREZ, PTRP, MPH FELICEL S. CORPUZ, BSHRMMember Member

Accepted in partial fulfilment of the requirements for the degree of

Bachelor of Science in hotel and Restaurant Management

MA. CRISTINE B. CARANTO, BST-HRM, MBA

Dean, College of Hotel and Restaurant Management

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ACKNOWLEDGMENT

Profound gratitude is due to the LORD ALMIGHTY For all the blessing

He bestowed to the researchers in the pursuit of this study.

Likewise, they would like to extend their sincerest gratitude and

appreciation of the following:

Dr. Ma. Lilia P. Juan, President, Virgen Milagrosa University Foundation,

and Ms. Cristine B. Caranto, Dean, College of Hotel and Restaurant

Management, for the permission given to the researchers to conduct this study.

Their thesis instructor and panel chairman for sharing her time and effort in the

improvement of this study;

Asst. Prof. Janet C. Moyano, our research adviser for her valuable

comments and suggestions;

Asst. Professor Alison A. Gutierrez, The Director of the Research,

Planning and Development Center and panel member of the Thesis Committee,

for his knowledge in statistics that were instrumental in the analysis of the data

gathered in this study and for the technical revisions that improved this paper;

The respondents, for the time they spent in answering the questionnaire

checklist;

Their friends and special someone, for giving them enough courage and

strength to keep on going; and

Special appreciation is due to their loving parents for all the financial and

moral support that enabled them to surpass all of the worthwhile sacrifices.

The Researchers

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DEDICATION

This piece of work is humbly dedicated to our

God,

Parents,

Teachers,

Sister and Brothers,

and

Our Friends,

Who served as our inspiration.

Arzabal, LeaMarie S.

Caranto, Raymart M.

Gatpo, Ronalyn S.

Sapera, Sandulf S.

Ytienza, Ma. Christina P.

iv

CERTIFICATE OF ACCEPTANCE OF THESIS

This thesis entitled “THE GASTRONOMICAL EFFECTS OF FOOD

SOLUTION INGREDIENTS ON PORK SINIGANG” submitted by Arzabal,

LeaMarie S., Caranto, Raymart M., Gatpo, Ronalyn S., Sapera, Sandulf S.,

Ytienza, Ma. Christina P., BSHRM students in partial fulfilment of the

requirements for the degree Bachelor of Science in Hotel and Restaurant

Management has been examined and recommended for Oral Examination.

Thesis Committee

JANET C. MOYANO, BSHRMAdviser

ALISON A. GUTIERREZ, PTRP, MPH FELICEL S. CORPUZ, BSHRMMember Member

MA. CRISTINE B. CARANTO, BST HRM, MBAChairperson

________________________________________________________________Approved by the Panel on Oral Examination on March 28, 2012 with the grade of ______.

FELICEL S. CORPUZAdviser

ALISON A. GUTIERREZ, PTRP, MPH JANET C. MOYANO, BSHRM, MBAMember Member

Accepted in partial fulfillment of the requirements for the degree ofBachelor of Science in Hotel and Restaurant Management

MA. CRISTINE B. CARANTO, BST HRM, MBADean, College of Hotel and Restaurant Management

v

ABSTRACT

Title: GASTRONOMICAL EFFECTS OF FOOD SOLUTION

INGREDIENTS ON PORK SINIGANG

Researchers: Leamarie Vanessa S. Arzabal

Raymart M. Caranto

Ronalyn S. Gatpo

Sandulf S. Sapera

Ma. Christina P. Ytienza

School: Virgen Milagrosa University Foundation College of Hotel and Restaurant Management

Adviser: Asst. Prof. Janet C. Moyano, BSHRM

Summary

The study determined and compared the gastronomical effects of food

solution ingredients on Sinigang dish over the authentic way of cooking pork

Sinigang. The study also attempted to correlate the participants age sex and their

status as to having formal culinary education with their preference from among

the three pork Sinigang variations namely authentic pork Sinigang (using

tamarind for its soup base), pork Sinigang with food enhancer (Knorr® Sinigang

before and after tasting the three variations.

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Descriptive – quasi-experimental survey method was used on this study to

describe the gastronomical effect of food solution ingredients of food additive and

food enhancer on pork sinigang systematically and factually. Sampling of

participants was purposive in nature.

There were 27 respondents-participants overall, of whom 21 are those

without any formal education in culinary arts or food science. Through

degustation and use of questionnaires, the necessary data were gathered. Data

collected were presented into tables to understand briefly the result of the survey.

Frequency percentage, Spearman correlate and McNemar’s tests were used to

organize the data into meaningful information and to come up with scientific

insights.

Findings

From the careful analyses of the data gathered, the researchers came up

with the following salient findings:

1. Majority of the participants are females aged between 18 and 23 years

old without any formal education or training in the food sciences or

culinary arts.

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2. Of the 27 respondents, 10 preferred using pork sinigang with food

additive, followed by that with food enhancer, Knorr® pork cubes, and

last preferred authentic pork before the degustation taste.

3. Pork Sinigang cooked with food enhancer and the variation cooked

using food additive (Knorr® pork cubes) were often interchanged with

each other by the respondents .

4. After tasting the three variations of sinigang, the research revealed that

food enhancer (Sinigang mix) ranks first in terms of physical

appearance and taste and rated as better taste followed by the

authentic pork Sinigang variation and lastly, that variation with Knorr®

cubes (food additive). In terms of texture, food enhancer ranks 1st ,

while the authentic pork Sinigang ranks 1st as to authenticity.

5. After the degustation the participants liked best the pork Sinigang with

food additives (Knorr® sinigang mix).

Conclusion

After careful analyses of the findings, the researchers therefore conclude

that the preference over the authentic way of cooking pork Sinigang and its

variations where pork Sinigang is cooked using either a food enhancer or a food

additive can change as it will depend on many factors, such as the way they

were cooked as these may be compared cognitively with one’s idea or concept of

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authentic pork Sinigang, or with the way a persons has known the taste of pork

Sinigang over the years, whether it be authentic or cooked with food enhancer or

food additive.

Recommendations

Based on the foregoing conclusion, the following recommendations are

hereby forwarded:

1. The time of serving pork Sinigang from the time it is cooked is critical

to ensuring the optimal desirable taste of pork Sinigang, whether it be

authentic or otherwise. Thus, the ideal time for cooking the vegetables

so as not to become overcooked,or for the pork to achieve its perfect

tenderness must be considered, as well as the time it is served for

consumption.

2. Further research o this area is recommended as follows:

a. Further research determining to what pork Sinigang variation

the participants are used to, because preference develop as

early as the first exposure to the stimulus of concern.

b. Further research must be conducted with the researchers using

the same Sinigang base product on each variations of pork

Sinigang to substitute the tamarind in giving the distinct sour

taste of pork Sinigang.

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c. Further researches must be conducted to develop a liquefied

form of tamarind base products to substitute the tamarind and

consider its shelf life.

d. Further research must be conducted considering employing

equal number of female and male respondents-participants to

have a more accurate percentage of findings to remove gender

bias and also to determine if indeed gender affects food

preference. Also, such research must look into the possible

association of other socioeconomic variables that may have

influence on preferences between food variations subjected to

evaluation.

e. Further researches be conducted employing industry

practitioners as their respondents-participants to have a

stronger basis of evidence on their findings.

f. Further research on this area where the researchers consider

the portioning of the ingredients especially pork relative to the

volume of other ingredients especially vegetables, and using

food solution ingredients in cooking pork sinigang.

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TABLE OF CONTENTS

Page

TITLE PAGE i

APPROVAL SHEET ii

ACKNOWLEDGEMENT iii

DEDICATION iv

ABSTRACT v

TABLE OF CONTENTS vi

LIST OF TABLES vii

LIST OF FIGURES viii

CHAPTER I THE PROBLEM

Rationale 1

Theoretical Framework

Conceptual Framework 4

Statement of the Problem 5

Null Hypothesis 7

Significance of the Study 8

Scope and Delimitation 7

Definition of terms 9

CHPATER II REVIEW OF LITERATURE AND STUDIES

Related Literature 12

Foreign Literature 12

Local Literature 21

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Related Studies 28

Foreign Studies 28

Local Studies

Synthesis

CHAPTER III METHODOLOGY

Research Design 29

Sources of Data 29

Locale of the Study 29

Population Sampling 33

Research Instrument 34

Instrumentation and Data Collection 34

Validity and Reliability of Research Instrument

Tools for Data Analysis 35

CHAPTER IV PRESENTATION, ANALYSIS, AND INTERPRETATION

OF DATA 38

Frequency Distribution of Respondents as to Sex

Frequency Distribution of Respondents as to Age

Gender of the Respondents-Participants

according to their respondent type

Age group of the respondent-participants

according to their respondent type

Views regarding the use of food solution ingredients

in cooking pork Sinigang prior to degustation test

xii

Perceived Pork Sinigang Variation As Identified by the

Participants Based on Degustation Method

Participants’ Preference Rankings of the three variations of

Pork Sinigang

Correlation Between the Respondents’ Profile and their views

regarding Variations of Cooking Pork Sinigang

Comparison of Participants’ Views regarding the use of food solution

ingredients in cooking pork Sinigang after the

Degustation Phase as to their profile

CHAPTER V SUMMARY, FINDINGS, CONCLUSION

AND RECOMENDATION

Summary 46

Findings 46

Conclusion 51

Recommendation 52

BIBLIOGRAPHY 46

APPENDIX

A Letter to the Dean

B Questionnaire

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LIST OF TABLES

Table No. Table Title Page

1 Gender of the Respondents-Participants

according to their respondent type

2 Age group of the respondent-participants

according to their respondent type

3 Views regarding the use of food solution ingredients

in cooking pork Sinigang prior to

degustation test

4 Perceived Pork Sinigang Variation As Identified

by the Participants Based

on Degustation Method

5 Participants’ Preference Rankings of the

Three variations of Pork Sinigang

6 Correlate between the Participants’ Profile

and their Views regarding the use

of food solution ingredients in cooking

pork Sinigang

7 McNemar’s Test Comparison Analyses

between the Participants’ Profile

and their Views regarding the use

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of food solution ingredients in

cooking pork Sinigang after the

Degustation Phase

xv

LIST OF FIGURES

Figure No. Figure Title Page

1 Paradigm of the study 4

2 Taste areas on the Human tongue 12

3 Frequency Distribution of Respondents as to Sex

4 Frequency Distribution of Respondents as to Age

xvi