Paragis Flavored Bibingka Thesis.docx

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CHAPTER 1 The Problem and Its Background

Introduction Herbal medicine is also called botanical medicine or phytomedicine, which refers to using a plants seeds, berries, roots, bark, or flowers for medicinal purposes. The scope of herbal medicine is sometimes extended to include fungal and bee products, as well as minerals, shells and certain animal parts. Herbal medicine products are dietary supplements that people take to improve their health. They are solid as tablets, capsules, powders, teas, extract, and fresh or dried plants. (http://www.herbalmedicine.us.com/whatisherbal.html) Many people new to indoor gardening start by growing an herb garden because they are small and the plants are considered hardy, meaning they can with stand neglect, as well as useful. Helps serve a variety of purposes and used in many different things. While some people believe that some herbs are special and scared other used herbs for cosmetics or medication or for culinary purposes. Culinary herbs in small amounts provide flavor rather than substance to food. (https://www.maximumyield.com/definition/207/herb). Grass is considered as herbage which is suitable or used for grazing animals but never been used as a treatment for any kind disease. Recently, a grass called paragis, went viral because of its endless health benefits. We are blessed to have this in the Philippines and it can also be seen in tropical countries. Many people testified and prove the wonder of this grass in treating

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

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numerous diseases. In

2

Africa, paragis is used as a natural way of treating

different kind of illness. In Porac, Pampanga, the tribe of Aeta used it as an insect repellent. Paragis is declared to have protein and its leaves have silicon monoxide, calcium oxide, and chlorine compound. It is also known to have numerous

properties

such

as

anti-inflammatory,

antioxidant,

anti-diabetic,

antihistamine, natural diuretic, and cytotoxic properties. Its stem, root and leaves are

used

as

herbal

medicine

by

boiling

it.

(http://thereadersfile.com/2017/10/02/paragis-a-grass-that-can-cure-many-disease-wentviral-you-must-know-about-this-miracle-herb/). An interesting grass called paragis. It is known to treat numerous viral diseases throughout the whole world. People used it to feed their animals, but nothing more. Recently, some experts come to the conclusion that it possesses many medical benefits. This grass can mostly be found in the Philippines as well as some tropical countries. Numerous different countries have already used it and proved it wonders. (https://alternativehealthuniverse.com/magicl-grass-name-paragis-will-help/).

Philippines is renowned for its rich vegetation. From an aerial perspective you will see the uniformity of terrains, almost all covered by splendid verdure. Though we cannot set aside the fact that the world is changing and human population is ever accumulating, thus, a greater need to protect our environment and the important role it plays expected product of nature has just gone viral all over the social media for tis exemplary health benefits. Elusine indica, goose grass, wire grass, dog tail or commonly known as paragis is the new talk to the town when testimonials from different Filipino adherents emerged throughout the country. Even Philippine Department of Agriculture

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Secretary Emmanuel “Manny” Fantin Piñol acknowledged the potential of the paragis as an effective herbal medicine to major diseases nowadays. Health and medicine practitioners are still yet to perform thorough observations, experimentation, and test of the paragis to prove its safety effectivity to combat diseases. Paragis can be as ubiquitous as common sidewalk sods most of us do not even notice at all but is widely accepted as a herbal medicine to our fellow kapampangans. Though this wild grass is not yet enlisted in Department of Health accredited medicinal plants, it is believed to cure the following health conditions due to its generous supply of minerals and antioxidants. Cancer, UTI, ovarian Cyst, Mayoma, Kidney Problem, Arthritis, Diabetes, Wounds, illnesses.

and other

(http://www.localpulse.net./health/health-benefits-paragis-goose-grass-wild-

grassdogs-tail-16749/). Filipinos are known to be one of the most religious people in the world. Most Filipino are Catholics. It is estimated the approximately 80% of the population are Roman Catholics. There a lot of Philippine Traditions and one of these is the “Simbang Gabi” or the “Night Mass”. It is a series of a nine day masses practiced by Filipino Roman Catholics to honor the Blessed Virgin Mary. And in anticipation of Christmas. After the mass, you will see a lot of vendors selling different local delicacies. One of these is the “Bibingka”. Bibingka is a type of rice cake from the Philippines. It is widely available during the Christmas season. Most of the Filipinos tend to eat bibingka and other delicacies like puto bumbong, suman, barquillos, uraro, and many more. After the mass, though bibingka is one of the best and almost everyone prefers it. Bibingka is traditionally made with galapong (milled glutinous rice) it is the main ingredients because rice is cheap and it is

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widely available. It is also full of carbohydrates. Other ingredients are coconut milk, margarine and sugar. It is usually served in a trimmed banana leaf. Preparing it is time consuming because it is made using “Paso” or terra cotta containers and heated using pre – heated coals. Bibingka is served hot. It has a soft spongy texture. Some people

also

prefer

it

with

kapeng barako,

a

very

strong

coffee.

(https://synkro99.wordpress.com/about/histor/). The researcher will make a Paragis Flavored Bibingka to taste a new version of Bibingka. It can be planted in any season so it will help the society to buy a new version of Bibingka in a low price rather it will help the society to decrease the percentage of the wild grass in our society. The researcher wont to help our society to give a new version of food that full of nutrients and very beneficial and help the society to use this food as a natural way of threating different kind of illnesses such us high blood pressure, urinary problems (UTI), kidney stone, gallstone and also use this food as a natural way of deworming.

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Statement of the Problem This study aims to seeks answer to the following question 1.What is the acceptability of Paragis in terms of: 1.1 Process 1.2 Formulation 2. To determine the acceptability of Paragis Flavored Bibingka in terms of: 2.1 Purchase content 2.2 Aroma 2.3 Texture 2.4 Color 2.5 General acceptability 3. What is the implication of Paragis Flavored Bibingka to: 3.1 Schools 3.2 Community

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Significance of the Study This study want to conduct to those Entrepreneur who want to make a new business and gain good income. To our Agricultural sector can came up with income generating product at the same time increase the range of productivity. It is also beneficial to our Society because this grass that usually grows on roadsides or most of the time on vacant lots. If we make this as a medicine we less the dirt in our society and we maintain the cleanliness of our society. This can also support to those persons who have an illnesses such as problem in blood pressure, Arthritis, wounds, fever, hypertension and to those persons who have a urinary problem like urinary tract infection (UTI). Also to those children who want to undergo deworming. I t is also beneficial to those bibingka lovers because it is not only a bibingka but also this product help them to cure illnesses. Lastly,

this

will

be

helpful

to

future

researchers,

students

and

entrepreneurs as reference for future study and product development.

Scope and Delimitation This study was confined to the utilization of paragis in making bibingka its process and acceptability from a paragis variety in different amount of its juice as main ingredient. It focused on the characterization of the paragis flavored bibingka produced in terms of its sensory attributes, purchase intent and its implication to micro-small and medium enterprises. Sensory attributes covered the

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perception of the costumers in terms of color, aroma, texture. general acceptability of the

Product.

The

study

was

After taste and

also confined

to

the

determination of the level of the acceptability of the utilization of paragis in making bibingka using the seven (7) point hedonic scale. The scope of the study will consist of proposing and validating paragis flavored bibingka. The conduct of study is delimited only to fifty (50) Respondents in Balbaloto, Victoria, Tarlac, Estipona, Pura, Tarlac and Poroc, Pura, Tarlac consist of ten (10) Entreprenuer who have a food business especially the entrepreneur who have a bibingka business From Balbaloto, Victoria, tarlac, ten

(10) Farmers From Poroc Pura, Tarlac,

ten (10)

Farmers from Balbaloto, Victoria, tarlac and lastly twenty (20) Bibingka Lovers from Estipona, Pura, Tarlac. The total of fifty (50) person from Balbaloto, Victoria, Tarlac, Estipona, Pura,Tarlac and Poroc, Pura, Tarlac are the respondents of the study. Definition of Terms Acceptability. It refers to the acceptance and the general impact of the foods in terms of texture, color, flavored and aroma. Aroma. It refers to the smell or odor of the foods. Bibingka. It is the type of rice cake that commonly found in the Philippines whose main ingredient are rice, butter, and coconut. Botanical medicine. It is the natural herbal medicine that usually used to treat different type of diseases. Color. It refers to the eye appeal of the foods.

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Goose grass. This grass can mostly be found in the Philippines as well as some tropical countries and they are already used it as a herbal treatment. General Acceptability. It refers to the overall taste of the product. Hedonic scale. Term

used in

evaluating

where

the respondent

Indicate the

extent of their like or dislike the food. Paragis Flavored Bibingka. In this study, it refers to a new version of bibingka flavored with herba l medicine, named Paragis. Sensory Evaluation. It refers to the evaluating the product using the five (5) sense. Taste. It refers to the sense of overall flavor of the foods. Texture. It refers to the feels when you touch the food.

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Chapter 2 Review in Related Literature and Studies This chapter present a review of related literature and studies which served as frame of reference for this study. Related Literature The literature composed by B.S.I MAIL ET AL. (17 September 2008) explained the effect of environmental factors on the germination and seedling emergence of glyphosate resistant ( R) and susceptible (S) biotype of Eleusine indica were they stated that under laboratory and green house condition examined the comparison of R biotype and S biotype in terms of their temperature in under dark condition and during a 12 hrs photo period. (https://onlinelibrary.wiley.com/doi/abs/10.1046/j.14456664.2002.00066.x ).

Neil and Rhode (2017) stated the influenced of Bentazon in treating plants in translocation. That also help grass and any other medicinal plants in treating their roots, leaf and shoot tissue and it help also to maintain the natural color of the leaves and the good

condition

of

the

grass.

(https://www.cambridge.org/core/journals/weed-

science/article/influence-of-bentazon-on-absorption-and-translocation-of-sethoxydim-ingoosegrass-eleusine-indica/02A8FC193A792506159C8CBC2AFA19D3).

The written work of Kevin et.al (2017) explained the two kind of goose grass have been found in countries of South Carolina. The R biotype of goose grass is cross resistant to all dinitroline herbicide and S resistant only at a low level. Electron Microscopic investigations indicate that cell plate formation is affected at lower have been found out the trifluralin is used to control the high percentage of weeds population. (https://www.cambridge.org/core/journals/weed-technology/article/biotype-of-

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goosegrass-eleusine-indica-with-an-intermediate-level-of-dinitroaniline-herbicideresistance/19E7B35E2218991CAD9E1DA86E829DA4 ).

Jhing Chao (15 october2016) stated the glyphosate is very important non selective herbicide that is in common used worldwide. However, evolved glyphosate resistant (GR) weeds significantly affect crop yield. The two kind of goose grass which is R biotype and S biotype were constitutively up-regulated. In resistant R individuals and showed a higher copy number than S resistant individuals. The expression of four Uni Genes relevant to photosynthesis were inhibited by glyphosate and this toxic response was confirmed by gass exchange analysis in addition the GST activities in R individuals were strongly associated Uni Genes may play a role in metabolic glyphosate resistance in goosegrass. (https://onlinelibrary.wiley.com/doi/abs/10.1111/tpj.13395).

The literature composed by Patrick et.al (20 January 2017) Stated the way of controlling the goose grass for late summer. They introduced the Cosulfuron, forane sulfforon and sulfrentrazone to control goose grass and seashore paspiuulm and after a weeks of applying this kind of herbicide the high percentage of grass decrease. Related Studies Foreign The latest study by Qin Yu et.al (April 2015) entitled Evolution of double amino acid substitution in the Eleusin endica. Explained that glyphosate is very important and usually used herbicide in the world of agriculture it threating the sustainability of valuable once in a century agrochemical. They also identified a double amino acid substitution in glyphosate resistant individuals that the eleusine endica have. This tips recreated the biotechnology engineered commercial first generation glyphosate tolereant in corn and now in other crops. (http://www.plantphysiol.org/content/167/4/1440.short).

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According to Bertrand Sagnia etal. (August 2014) Eleusine endica have an antioxidant and anti-inflammatory. In this study they use plants extract to evaluate their antioxidant collected in Cameroon. And they compared to the antioxidant and anti-inflammatory enzyme present in human, the antioxidant and anti-inflammatory are very important for human because the oxidative stress and the inflammatory process were generated during different infectious diseases. In this study they observed that the extract from the leaves of goose grass have better antioxidant

and

anti-inflammatory

.

(http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0103999).

The latest study by Chin Hong Ng etal. ( January 2017) explained the inheritance of glyphosate resistant, goose grass was studies by making reciprocal between resistant R and susceptible S biotype. The result from the present study show the glyphosate resistance in goose grass is inherited as a single nuclear and incompletely dominant gene. (https://www.cambridge.org/core/journals/weed-science/article/inheritance-ofglyphosate-resistance-in-goosegrass-eleusine indica).

According to the latest study of P.R Regmi, N.R Devkota, J. Timsima entitledREgrowth and nutritional potential of eleusine endica. Stated that Indigenous forage species such as eleusine endica could be alternative to solve the problem of green roughage scarcity ion Nepal. A study with eleusine endica was conducted to determine the regrowth of feeding value in Chitwan Nepal during the dry season. They used local oneyear-old baby goat to their study indicated that there is a potential for growing eleusine

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endica to overcome the green house roughage scarcity during the dry season in Nepal. (https://www.nepjol.info/index.php/JIAAS/article/view/387 ).

The study conducted by Yawshing Yang s. Wayne Bingham ( June 2017) entitled the effect of metribuzin on net photosynthesis of eleusine endica and Bermuda grass. Metribuzin use in this study to control the high percentage of eleusine endica folaige w eleusine endica eleusine endica as injured from 2kg of metribuzin applied in both grass which

is

the

eleusine

endica

and

Bermuda

grass.

(https://www.cambridge.org/core/journals/weed-science/article/effects-of-metribuzin-onnet-photosynthesis-of-goosegrass-eleusine-indica-and-bermudagrass-cynodonspp/84CD4478A5678F7865EDF5DF0C434A2F).

Local The latest study of

Shiv S. Kaundun etal. (20 January 2017) entitled the

important of target sit mutation in conferring Resistant to glyphosate in goose grass population from the Philippines explained the few studies on herbicide resistance report data to establish unambiguously the correlation between genotype and phenotype in Davao the

initial rate-response studies showed

clear survivors within the Davao

population at glyphosate rates that completely controlled the standard sensitive goose grass population. The study demonstrate that whilst confers a moderate resistance level to glyphosate, the mechanism is sufficient to endow glyphosate failure at the recommended field

rates.

(weed-science/article/importance-of-the-p106s-targetsite-mutation-in-

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conferring-resistance-to-glyphosate-in-a-goosegrass-eleusineindicapopulationphilippines/F9BA58388064DF0CB4DEBCC5E9E1DCA3).

A research study by Caasi-lit eatal. (2014) entitled The Behavior of second instars of the Asian corn borer, Ostriniafurnacalis (Guenee), to different alternative hast plants in the Philippines. Explained the behavioral response of the early instars of the Asian corn borer. Each host plants was infested with early instars and observed in six hours at 15 minutes intervals. Result showed that the favored hast for feeding in decreasing order are goose grass. Goose grass was highly favored and suitable host while spiny amaranth was least favored. The result on this study are important contribution to the presently limited information on the behavior of the early ACB instars larvae on different alternate host plant

in

the

Philippines.

(http://agris.fao.org/agris-

search/search.do?recordID=PH2014000936).

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SYNTHESIS In comparing the Review of Related studies, Related Literature and this Studies whose main objective is to control the maturity and the high percentage of the goose grass population in our society. But in this study use the goose grass as a flavory for bibingka and use for a particular purpose which is to

make a

new version of food that full of nutrients and the natural way of threating numerous type of diseases.

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Research Process

PARAGIS

P R FOMULATION

O

FORMULATION 2

C

1

E S S

PURCHASE CONTENT

PARAGIS FLAVORED BIBINGKA

SENSORY EVALUATION

TASTE

COLOR

TEXTURE

AROMA

GENERAL ACCEPTABILITY

Figure 1 Paradigm of the Study

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Chapter 3 Methods of Study and Source of Data This chapter deals with the methods of research, the procedure used in making Paragis flavored bibingka , the sampling methods , sensory evaluation utilized for gathering the necessary data and the statistical tools used for the interpretation and analysis of the data. Research design The study utilized experimental design.

This

was

used

to

development of the paragis flavored bibingka with different amount of ingredients. The result of the general evaluation of the paragis flavored bibingka where the basis for characterization and determination of level of acceptability of paragis flavored bibingka. Research Procedure A. Materials Paragis extract was used as the main materials for paragis flavored bibingka. In additional standard ingredients such as paragis extract, rice flour, flour (optional), baking powder, sugar, coconut milk, egg, banana leaves, butter, and the margarine, and grated coconut as the toppings. In processing there are two formulation and their is a different basic tools and equipment. In formulation 1 the basic processing equipment and tools it is measuring cup, measuring spoon, wisk, wooden spoon, broiler, oven, brush, graduated measuring cup, kitchen shears, serving pans, and big size of muffing pan. While in formulation 2 the basic processing equipment and tools it is

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measuring cup, measuring spoon, wisk, wooden spoon, broiler, brush, graduated measuring cup, kitchen shears, serving pans, bibingka pats and charcoal stove. B. Development of the product The procedure of getting the paragis extract as the main ingredient is using the blender. Blend the leaves of the paragis with a little beat of water until the juice of the paragis combined to water, then separate the the extract to the leaves using the strainer, after getting the extract of the paragis mixed all the ingredient. The input ingredient use two (2) processes. The paragis flavor butter mixture cooked in an earthen rise pot layered with banana leaves until it reach the exact color, texture, color, aroma and taste of the paragis flavored bibingka. The ingredients cooked in a different technique such as cooked in the oven (Sample 2) and cooked in the earthen ware or charcoal stove (Sample 1) to get the perfect way of cooking the paragis flavored bibingka. C. Sampling The experiment used the randomized block design to obtain more reliable results. Thus, for each treatment, there are two (2) trials or replication. Sample for sensory evaluation were drawn from each treatment. D. Identifying the characteristics of Paragis Flavored Bibingka 1. Sensory attributes Utilization of paragis for Bibingka from different treatments were subjected to consumer testing, using the seven (7) point hedonic scale.

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Sensory evaluation was conducted through the people of Balbaloto, Victoria, Tarlac. For consumer product testing, fifty (50) consumer type panelists we recruited through a pre-determined close ended questionnaire. One fourth (1/4)of one (1) piece of bibingka of each sample place in uniform pre-coded plastic was presented to those panelists. They were asked to evaluate the sample from left to right using the seven (7) points hedonic scale for the product attributes liking. Each scale had an equivalent description in terms of degree of liking, one (1) dislike extremely, four (4) as neither like or dislike, and seven (7) as like extremely. Score sheets were given to them to record their evaluation results. To decrease the level of fatigue and to clear their palate the panelists were requested to drink water between each sample. 2. Purchase intent This was determined using the means scores obtained from general acceptability of the samples on the consumer testing conducted. This was measured using the seven (7) point hedonic scale. Mean scores obtained on the consumer perception was also taken into amount. E. Instrumentation Sensory evaluation was conducted through the use of score sheets wherein evaluation of the panelists was recorded. A form was designed for the recording of the results of the sensory analysis. F. Statistical Treatment To determine the characteristics of the Paragis Flavored Bibingka in terms of sensory attributes, the scores from the perception of the consumers were noted and their weighted

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means were computed. Lastly, for determining the level of acceptability of the consumers on the Paragis Flavored Bibingka, the scores obtained from the general acceptability in consumers testing were noted and the weighted means were also computed.

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Chapter 4 Presentation, Analysis and Interpretation of Data This chapter presented the analysis and interpretation of data to answer the problems raised in the study. The presentation of data followed the order of the problems given in chapter 1. 1. Process and formulation of the Paragis flavored bibingka Process and formulation in the utilization of Paragis in making bibingka was determined in terms of the process applied on paragis then add into the mixture of bibingka and rated on its acceptability using the six(6) parameters which is the texture, color, aroma, taste, general acceptability and even the purchase content. Results are revealed on the following data and information. 1.1 Process Process applied in the acceptability of paragis flavored bibingka by blend the paragis with a little bit of water to get the extract of the paragis and add into the bibingka mixture. Findings and the corresponding evaluation of the products from different processes are presented in the table 1. The extract of the paragis leaves are added into the bibingka mixture and baked in oven for 20 minutes at the temperature of 130 degrees Celsius. While the another process baked in the of charcoal for 30 minutes on the other hand, the detailed treatments in terms of process applied were presented in the appendix C.

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TABLE 1 Process applied in the acceptability of “Paragis flavored bibingka” TRIAL NUMBER

1

PROCESS APPLIED

SCORE

REMARKS

The Paragis leaves are

The finished

chopped and then we used

product didn’t its

blender to separate the

ideal color,

extract of the paragis with a

texture, aroma, and

little bit of water. After

even the method

getting the extract of the

1

used in Cooking

paragis add into the

will affect its

bibingka mixture and baked

sensory attributes.

using charcoal and earthen wear.

2

The Paragis leaves are

The finished

chopped and then we used

product are

blender to separate the

acceptable in term

extract of the paragis with a

of its sensory

little bit of water. After

attributes.

getting the extract add into

2

the bibingka mixture with meringue and baked using the oven.

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2 is acceptable in all of sensory attributes 2-2 out of 6 parameters are acceptable. Table 1 showed the process applied in the acceptability of paragis flavored bibingka. Trial 2 is acceptable in all sensory attributes while trial 1 (cooked in the charcoal and earthen wear) will affect its color, texture, aroma and taste. 1.2. PRODUCT FORMULATION The percentage of paragis extract use in making paragis flavored bibingka using different process , measurement

and number of trials conducted in table 2. The detailed

treatmments use in terms of measurement are preesented in appendix C.

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TABLE 2 Measurement of Paragis flavored bibingka recipe

TRIAL NUMBER

MEASUREMENT OF

REMARKS

PARAGIS EXTRACT AND MIXTURE 1

25 Grams of Baking powder

The finishe

1000 Grams of Rice flour

product is nott

200 Grams of All purpose

acceptable in

flour

terms of texture,

½ kilo of Granulated white

aroma and taste.

sugar 125 ml of Alll purpose cream ¼ cup of Margarine 4 cups of Paragis extract 5 pcs of Egg

2

100 Grams of Baking powder The taste, texture, 1000 Grams of Rice flour

aroma, color and

200 Grams of Cake flour

eveen purchase

1/2 kilo of Sugar

content of tthe

250 ml of All purpose cream

product are

¼ cup of Margarine

acceptable.

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3 cups of Paragis extract 5 pcs of Egg Meringue mixture

Trial 1: Shows the measurement and process used in making Paragis flavored bibingka. Trial 2: Shows the measurement and process used in making Paragis flavored bibingka. Table 2 shows the process and measurements of ingredients used in making paragis flavored bibingka , trial 2 is acceptable in taste, aroma, color, texture and purchase content, while trial 1 will affect its aroma, color, texture and taste. 2. Consumers Acceptability in making the Paragis flavored bibingka Consumers acceptability in making Paragis Flavored bibingka was determined to the taste, aroma, texture, color, purchase content and general acceptability of the product using the seven (7) point hedonic scale. On the other hand the raw data gathered in sample 1 and sample 2 are presented in appendix D. 2.1 Consumers acceptability on the texture of the Paragis Flavored bibingka. Consumers acceptability on the texture of the Paragis flavored bibingka (sample 1 and sample 2) was determined as soft, moderately soft, slightly soft, not soft, extremely not soft, gritty, and juicy which presented in Table 3.

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TABLE 3 Consumer acceptability on the texture of Paragis flavored bibingka(Sample 1). N=50 SAMPLE 1 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Soft(7)

6

12

Moderately soft (6)

25

50

Slightly soft (5)

13

26

Not soft (4)

4

8

Extremely not soft (3)

0

0

Gritty(2)

2

4

Juicy(1)

0

0

5.54

100

Mean score

The table 3(sample 1) showed that 50% of the total respondents said that Paragis flavored bibinngka moderatley soft, while 4% or only two (2) of the respondents said that the Paragis flavored bibingka is gritty. This resulted into a mean score of 5.54 which is denotes that the texture of the Paragis flavored bibingka is slightly soft according to the consumers.

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Consumer acceptability on the texture of Paragis flavored bibingka (sample 2). N=50 SAMPLE 2 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES SOFT(7)

20

40

MODERATELY SOFT (6)

20

40

Slightly soft (5)

10

20

Not soft (4)

0

0

Extremely not soft (3)

0

0

Gritty(2)

0

0

Juicy(1)

0

0

Mean score

6.2

100

The table (Sample 2) shows that 40% of the total respondents said that the Paragis flavored bibingka is soft/moderately soft, whilee 20% or ten (10) respondents said that Paragis flavored bibingka is slightly soft. This resulte d into a mean score of 6.2 which denotes that the texture of the bibingka is soft according to the consumers. 2.2 Consumers acceptability on the color of the Paragis Flavored bibingka. Consumers acceptability on the texture of the Paragis flavored bibingka (sample 1 and sample 2)

was determined as lime, pear, chartreuse, light green, pale green, yellow

green and pale brown which presented in Table 4.

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TABLE 4 Consumer acceptability on the color of Paragis flavored bibingka (Sample 1). N=50 SAMPLE 1 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Lime(7)

23

46

Pear (6)

13

26

Chartreuse (5)

8

16

Light green (4)

6

12

Pale green (3)

0

0

Yellow green(2)

0

0

Pale brown(1)

0

0

6.06

100

Mean score

Table 4 (Sample 1) shows that 46% of the total respondents said that tha Paragis flavored bibingka color is lime, while only 12% or only six (6) off the respondents said that the color of the Paragis flavored bibigka is light greeen. This resuled into a mean score or 6.06 which denotes that the color of Paragis flavored bibing is lime said by tthe consumers. There for , the Paragis flavored bibingka will change the color of the tradional bibingka.

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Consumer acceptability on the color of Paragis flavored bibingka (Sample 2). N=50 SAMPLE 2 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Lime(7)

24

48

Pear (6)

17

34

Chartreuse (5)

8

16

Light green (4)

1

2

Pale green (3)

0

0

Yellow green(2)

0

0

Pale brown(1)

0

0

6.28

100

Mean score

The table 4 (Sample 2) shows that 48% of the total respondents said that the Paragis flavored bibingka color is lime ,while 2% or only one (1) of the respondents said that the color of the Paragis flavoed bibingka is light green. This resulted into a mean score off 6.28 which denotes that the color of the Parags flavored bibingka is lime said by the consumers. 2.3 Consumers acceptability on the aroma of the Paragis Flavored bibingka.

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Consumers acceptability on the aroma of the Paragis flavored bibingka (sample 1 and sample 2) was determined as extremely like, moderately like, like slightly, dislike, extremely dislike, odor less and bad odor which presented in Table 5. TABLE 5 Consumer acceptability on the aroma of Paragis flavored bibingka (Sample 1). N=50 SAMPLE 1 VERBAL

FREQUENCY OF

DESCRIPTION

REESPONSES

PERCEENTAGE

Extremely like (7)

20

40

Moderately like (6)

22

44

Like slightly(5)

8

16

Dislike(4)

0

12

Extremely dislike (3)

0

0

Odor less (2)

0

0

Bad odor (1)

0

0

Mean score

6.24

100

Table 5 (Sample 1) shows that 44% of the total respondents moderately like the aroma of the Paragis Flavored bibingka, while 16% or eight (8) respondents slightly like the aroma of Paaragis flavored bibingka. This resulted into a mean score of 6.24 which denotes that the aroma of this bibingka is moderately like.

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Consumer acceptability on the c aroma of Paragis flavored bibingka (Sample 2). N=50 SAMPLE 2 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Extremely like (7)

23

46

Moderately like (6)

22

44

Like slightly(5)

5

10

Dislike(4)

0

0

Extremely dislike (3)

0

0

Odor less (2)

0

0

Bad odor (1)

0

0

Mean score

6.36

100

Table 5 (Sample 2) shows that 46% of the total respondents extremely like the aroma or Paragis flavored bibingka, while 10% or only five (5 ) respondents like slightly the aroma of this Bibingka. This resulted into a mean score of 6.36 which denotes that the aroma of the Paragis flavored biingka is extremely like by the consumers. 2.4 Consumers acceptability on the taste of the Paragis Flavored bibingka. Consumers acceptability on the taste of the Paragis flavored bibingka (sample 1 and sample 2) was determined as sweet, moderately sweet, slightly sweet, not sweet, extremely not sweet, salty and sour which presented in Table 6.

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TABLE 6 Consumer acceptability on the taste of Paragis flavored bibingka (Sample 1). N=50 SAMPLE 1 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Sweet (7)

14

28

Moderately sweet (6)

27

54

Slightly sweet(5)

9

18

Not sweet(4)

0

0

Extremely not sweet(3)

0

0

Salty (2)

0

0

Sour(1)

0

0

6.1

100

Mean score

Table 6 (Sample 1) shows that 54% of the total respondents said that Paragis flavored bibingka is moderately sweet, while 18% or nine (9) respondents said that the Paragis flavored bibingka is slightly sweet.

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Consumer acceptability on the taste of Paragis flavored bibingka (Sample 2). N=50 SAMPLE 2 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Sweet (7)

28

56

Moderately sweet (6)

14

28

Slightly sweet(5)

8

16

Not sweet(4)

0

0

Extremely not sweet(3)

0

0

Salty (2)

0

0

Sour(1)

0

0

6.4

100

Mean score

Table 6 (sample 2) showed that 56% of the total respondents said that the Paragis flavored bibingka is sweet, while 16% or only eight (8) of the respondents said that the Paragis flavored bibingka is slightly sweet. This resulted into a mean score of 6.4 which denotes that the taste of Paragis flavored bibingka was moderatly sweet. 2.5 Consumers acceptability on the general acceptability of the Paragis Flavored bibingka.

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Consumers general acceptability on the the Paragis flavored bibingka (sample 1 and sample 2) was determined as I like it very much, I like it, good, like slightly, I don’t want, not good and extremely disliked which presented in Table 7. TABLE 7 Consumer General Acceptability of Paragis flavored bibingka (Sample 1). N=50 SAMPLE 1 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES I like it very much (7)

22

44

I like it (6)

20

40

Good(5)

7

14

Like slightly(4)

1

2

Don’t want (3)

0

0

Not good (2)

0

0

Extremely dislike (1)

0

0

6.26

100

Mean score

Table 7 (sample 1) shows that 44% of the total respondents said that the Paragis flavored bibingka like it very much, while 2% or only one (1) of the respondents like slightly the Paragis flavored bibingka . This resulted into a mean score 6.26 which denotes that generally the Paragis flavored bibingka was extremely like by the consumers. The

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general acceptability of the Paragis flavored bibingka tells that the product is probably acceptable by the consumers.

Consumer General Acceptability of Paragis flavored bibingka (Sample 2). N=50 SAMPLE 2 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES I like it very much (7)

27

54

I like it (6)

19

38

Good(5)

4

8

Like slightly(4)

0

0

Don’t want (3)

0

0

Not good (2)

0

0

Extremely dislike (1)

0

0

6.46

100

Mean score

Table 7 (Sample 2) shows that 54% extremely like the Paragis flavored bibingka, while 8% or only four (4) of the respondents said that the Paragis flavored bibingka was goodd. This resulted into a mean of 6.46 which denotes that generall, the Paragis fllavored bibingka was extremely like by the consumers. Most of the respondents extremely like the Paragis flavored bibingka by its taste, aroma, texture and color. The

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generral acceptabillity of the Paragis flavored bibingka tells that the product is probably acceptable for the consumers. 2.6 Consumers acceptability on the purchase content of the Paragis Flavored bibingka. Consumers acceptability on the purchase content of the Paragis flavored bibingka (sample 1 and sample 2) was determined as afford to buy, willing to buy, interested to buy, don’t want to buy, I’m not interested to buy, can’t afford to buy and I’m not willing to buy which presented in Table 8. TABLE 8 Consumer acceptabilityon the Purchase content of Paragis flavored bibingka (Sample 1). N=50 SAMPLE 1 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Afford to buy (7)

19

38

Willing to buy (6)

20

40

Interested to buy(5)

11

22

Don’t want to buy(4)

0

0

I’m not interested (3)

0

0

Can’t afford to buy (2)

0

0

I’m not willing (1)

0

0

6.16

100

Mean score

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Table 8 (Sample 1) showed that almost 40% of the toal respondents willing to buy Paragis flavored bibingka , while 22% or only eleven (11) of the respondents was interested to buy said by the consumers. This resulted into a mean score of 6.16 which denotes that the consumers was willing to buy Paragis flavored bibingka. Consumer acceptabilityon the Purchase content of Paragis flavored bibingka (Sample 2). N=50 SAMPLE 1 VERBAL DESCRIPTION

FREQUENCY OF

PERCEENTAGE

REESPONSES Afford to buy (7)

21

42

Willing to buy (6)

21

42

Interested to buy(5)

8

16

Don’t want to buy(4)

0

0

I’m not interested (3)

0

0

Can’t afford to buy (2)

0

0

I’m not willing (1)

0

0

6.68

100

Mean score

Table 8(sample 2) showed that 42% of the toal respondents was afford to buy rather, willing to buy Paragis flavored bibingka 16% or only eight (8) respondents said that they are interested to buy Paragis flavored bibingka. This resulted into a mean score of 6.68

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which denotes that the Paragis flavored bibingka was afford to buy said by the consumers. 2. Implication of the study to our community and schools The study will help the community to provide additional product rather, it will help the community to decrease

the high percentage of grass population especally to the

agricultural sectos it will help also to give another income to our farmers. The study provided data that can serve as a basis of the TVL teachers for their

curriculum

development lastly, for students to serve as reference to their future research.

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Chapter 5 Summary of findings, Conclusions and Recommendation This chapter present the summary of findings, conclusion and implications recommendations of the study Summary of finding 1. Process and formulation of Paragis flavoured bibingka was determined by using six (6) parameters namely, taste, texture, color, aroma, purchase content and general acceptability. As a result, the researchers found out that Paragis flavoured bibingka is extremely liked by the consumers. 2. Consumers acceptability of Paragis flavoured bibingka is rated by the used of six (6) point hedonic scale. 2.2 The consumers acceptability of the Paragis flavoured bibingka in terms of texture resulted to 50% percent of the respondents (sample1) said that the product texture is moderately soft, while the (sample 2) in terms of texture resulted to 6.2% of the respondents said that the texture of the Paagis flavoured bibingka is moderatel soft. 2.3 Finding revealed that 46% of the respondents in sample 1 of Paragis flavoured bibingka is lime interms of its color and garner a mean of 6.06, while in sample 2 revealed that 48% of the respondents rated that the Paragis flavoured bibingka is lime in terms of its color. 2.4 With a mean score of 6.24, 44% of the consumers rated in sample 1 Paragis flavoured bibingka as a moderately soft liked in terms of its aroma , while in

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sample 2 with a mean score of 6.36, 46% of the consumers rated that the Paragis flavoured bibingka is extremely liked its aroma said by the consumers. 2.5

The acceptability of Paragis flavoured bibingka

in terms of taste

resulted to 54% rrespondents in sample 1 revealed that the product is moderately sweet, while in sample 2 garner a mean of 6.4, 56% of the respondents liking the product said that the taste of the Paragis flavoured bibingka is sweet. 2.6 The consumers general acceptability of the Paragis flavoured bibingka shows 44% of the total respondents with “liked it very much”, while in sample 2 , a mean score of 6.46, 54% of the total respondent with “liked it very much” said by the cosumers, in terms of its general acceptability. 2.7 With a mean score of 6.16, 40% of the total respondents willing to buy Paragis flavoured bibingka in sample 1, while in the purchase content of sample 2 wwith a mean score of 6.68% of the total respondents afford to buy Paragis flavoured bibingka. Conclusion 1. Boiling Paragis leaves to get the extract then add in the mixture of bibingka didn’t met its ideal color. 2. Production and formulation of the Paragis flavoured bibingka using the 3 cups of paragis extract as a main ingredients was found the acceptable in terms of five (5) parameters namely, taste, color, aroma, texture and general acceptability

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3. In the general parameters of the Paragis flavoured bibingka, all of the six (6) parameters ( taste, color, aroma, texture, purchase content, general acceptability) gathered high percentage of accetability. Recommendation In reference to the conclusions drawn from the study, the following recommendations are made: 1. If the Paragis flavoured bibingka will be acceptable for the consumers, it will become an avenue for those entrepreneur to earn extra icome. 2. This research will be one of the guideline for those related research on the future. 3. TLE teachers must consider Paragis flavoured bibingka in preparing pastry product and other dishes in their laboratory classes. 4. To become more reliable the Vitamis content of Paragis flovored bibingka the researchers recommend for the future researchers to study about the nutritional analysis of the Paraggis flovored bibingka.

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Appendix A Process flow on the Paragis flovored bibingka: Its Process and acceptability Process flow Weighing

Process Description Measure all ingredients using weighing scale, measuring in grams and measuring cups.

Mixing

Combine all the ingredients on the mixing bowl and mix using electic mixer.

Pouring

Pour mixture equally into the muffin pan with banana leaves.

Baking

baked into oven for 25-30 minutes.

Cooling

Place on a cooling rack

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Appendix B Sensory Evaluation Score Sheet ATTRIBUTES

TEXUTRE

ATTRIBUTES

COLOR

Soft

7

Lime

7

Moderately soft

6

Pear

6

Sligthly Soft

5

Chartreuse

5

Not Soft

4

Extremely not soft

3

Pale green

3

Gritty

2

Yellow green

2

Juicy

1

Pale brown

1

ATTRIBUTES

AROMA

ATTRIBUTES

TASTE

Extremely like

7

Sweet

7

Moderately like

6

Moderately sweet

6

Like slightly

5

Slightly sweet

5

4

Not sweet

4

Extremely dislike

3

Extremely not sweet

3

Odor less

2

Salty

2

Bad Odor

1

Sour

1

Dislike

Light green

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43

GENERAL

ATTRIBUTES

ACCEPTABILITY I like it very

PURCHASE CONTENT

7

Afford to buy

7

I like

6

Willing to buy

6

Good

5

Interested to buy

5

4

Don’t want to

4

much

Like slightly

buy I don’t want

3

I’m not interested

3

to buy

Not good

2

Can’t afford to

2

buy Extremely

1

dislike

I’m not willing

1

to buy

Comment_______________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ____________________________________.

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APPENDIX C Process and Formulation of the Paragis flavored Bibingka FORMULATION 1

Paragis Flavored Bibingka INGREDIENTS

QUANTITY

UNIT

DESCRIPTION

25

Grams

Baking Powder

¼

Cups

Margarine

125

Ml

All-purpose Cream

4

Cups

Paragis extract

½

Kilo

Granulated Sugar

1000

Grams

Rice Flour

5

Pcs

Egg

200

Grams

All-purpose Flour

MISE EN PLACE 1. Blend chopped Paragis Leaves using blender. 2. Measure all ingredients using measuring scale and place on a separate container. PROCEDURE: 1. Weighing. Measure all ingredients using weighing scale, measuring in grams and measuring cups. 2. Mixing. Combine all the ingredients on the mixing bowl and mix using electric mixer. 3. Pouring. Pour mixture equally into the muffin pan with banana leaves. 4. Baking. baked into oven for 25-30 minutes.

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5. Cooling. Place on a cooling rack

FORMULATION 2

Paragis Flavored Bibingka INGREDIENTS

QUANTITY

UNIT

DESCRIPTION

100

Grams

Baking Powder

¼

Cups

Margarine

250

Ml

All-purpose Cream

3

Cups

Paragis extract

½

Kilo

Granulated Sugar

1000

Grams

Rice Flour

5

Pcs

Egg

200

Grams

All-purpose Flour

MISE EN PLACE 1. Blend the chopped Paragis Leaves using blender. 2. Measure all ingredients using measuring scale and place on a separate container. 3. Prepared meringue mixture using the 5 pcs of egg white. PROCEDURE: 1. Weighing. Measure all ingredients using weighing scale, measuring in grams and measuring cups. 2. Mixing. Combine all the ingredients on the mixing bowl and mix using electric mixer. 3. Pouring. Pour mixture equally into the muffin pan with banana leaves.

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4. Baking. Baked into oven for 25-30 minutes. 5. Cooling. Place on a cooling rack

APPENDIX D Raw Data on sensory Evaluation of The Paragis Flavored Bibingka in Sample 1 Panel

Texture

Color

Aroma

Taste

General

Purchase

acceptability

Content

1

7

7

7

7

7

7

2

6

7

7

7

6

7

3

6

7

7

7

6

7

4

6

7

7

6

6

4

5

6

7

7

6

6

4

6

6

7

6

6

6

4

7

6

7

6

6

6

4

8

6

6

6

6

6

4

9

6

6

6

6

6

4

10

6

6

6

6

6

4

11

6

6

6

6

6

4

12

6

6

6

6

6

4

13

6

5

6

6

6

4

14

5

5

6

6

6

4

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15

5

5

6

6

6

5

16

5

5

6

6

5

5

17

5

4

6

5

5

5

18

5

4

5

5

5

5

19

5

4

5

5

5

5

20

4

4

5

7

7

7

21

4

4

5

7

7

7

22

2

4

5

7

7

7

23

7

7

7

7

7

7

24

7

7

7

6

7

7

25

6

7

7

6

7

7

26

6

7

7

6

7

7

27

6

7

7

6

7

7

28

6

7

7

6

7

6

29

6

7

7

6

7

6

30

6

7

6

6

7

6

31

6

7

6

6

7

6

32

6

6

6

6

7

6

33

6

6

6

6

7

6

34

6

6

6

5

6

6

35

6

6

6

5

6

5

36

5

6

6

5

6

5

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37

5

6

6

5

6

5

38

5

5

6

7

6

5

39

5

5

5

7

6

5

40

5

5

5

7

5

7

41

4

5

5

7

5

7

42

7

7

7

7

4

7

43

7

7

7

7

7

7

44

7

7

7

7

7

7

45

6

7

7

6

7

7

46

6

7

7

6

7

7

47

6

7

7

6

7

7

48

5

7

7

6

7

6

49

5

6

7

5

7

6

50

4

6

6

5

5

5

Total

281

303

312

305

313

308

MEAN

4.36

6.06

6.24

6.10

6.26

6.16

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APPENDIX D Raw Data on sensory Evaluation of The Paragis Flavored Bibingka in Sample 2 Panel

Texture

Color

Aroma

Taste

General

Purchase

acceptability

Content

1

7

7

7

7

7

7

2

7

7

7

7

7

7

3

7

7

7

7

7

7

4

7

7

7

7

7

7

5

7

7

7

7

7

7

6

7

7

7

6

7

7

7

7

7

7

6

7

7

8

7

6

6

6

7

6

9

6

6

6

6

7

6

10

6

6

6

6

6

6

11

6

6

6

6

6

6

12

6

6

6

6

6

6

13

6

6

6

6

6

6

14

6

6

6

6

6

6

15

6

6

6

6

6

6

16

6

6

6

6

6

6

17

6

6

6

5

6

6

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

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18

6

5

5

5

6

5

19

6

5

7

7

6

5

20

6

4

7

7

6

5

21

5

7

7

7

6

5

22

5

7

7

6

6

7

23

7

7

7

6

7

7

24

7

7

7

6

7

7

25

7

7

7

6

7

7

26

7

7

7

6

7

7

27

7

7

7

6

7

7

28

7

6

6

6

7

7

29

7

6

6

6

7

6

30

7

6

6

6

7

6

31

6

6

6

6

7

6

32

6

6

6

6

7

6

33

6

6

6

6

7

6

34

6

6

6

5

6

6

35

6

6

6

5

6

6

36

6

6

6

5

6

6

37

6

5

6

5

6

5

38

6

5

5

5

6

5

39

5

5

5

5

6

5

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40

5

5

5

7

5

5

41

7

7

5

7

5

7

42

7

7

7

7

7

7

43

7

7

7

7

7

7

44

7

6

7

7

7

7

45

6

6

7

7

7

7

46

6

6

7

6

7

7

47

6

6

7

6

7

7

48

6

6

7

6

7

6

49

6

5

6

6

5

6

50

6

5

6

6

5

6

Total

316

307

318

306

323

313

MEAN

6.32

6.14

6.36

6.12

3.46

6.26

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

52

MISE EN PLACE

INGREDIENTS

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

53

CHOPPED THE PARAGIS

BLEND THE PARAGIS USING BLENDER

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

54

PARAGIS EXTRACT

MIX ALL THE INGREDIENTS INCLUDING PARAGIS EXTRACT

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

55

POUR THE MIXTURE INTO THE MUFFIN PAN

BAKED INTO THE OVEN

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

56

FINISH PRODUCT

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

57

THE PANELIST OF THE FINNISH PRODUCT/RESPONDENTS

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

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58

ARNOLD POLIDO RAMILO JR Balbaloto, Victoria, tarlac. Mobile No: 09502555976 _______________________________________________________________________ PERSONAL INFORMATION Date of Birth

October 13,2000

Place of Birth

Balbaloto, Victoria, tarlac.

Age

18 Y/O

Height

162meters

Weight

60kg

Religion

Born again Christian

Civil Status

Single

Nationality

Filipino

Language Dialect

English, Tagalog, Ilocano.

_____________________________________________________________________ EDUCATIONAL BACKGROUND Balbaloto, Elementary, School. Balbaloto, Victoria, Tarlac City 2012-2013 Estipona, Junior, High school. Estipona, pura, Tarlac. Junior , High School completer. 2016-2017 Estipona, Senior, High school. Estipona, Pura, Tarlac.

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

59

Technical, Vocational and Livelihood Education (Home Economics). 2019- Present ___________________________________________________________________ TRAININGS NCII Holders in Bread and pastry .

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

60

VHALERIE GANDOLA GAPANG Poroc, Pura, tarlac. Mobile No: 09072608503 _______________________________________________________________________ PERSONAL INFORMATION Date of Birth

November 18 ,2000

Place of Birth

Poroc, Pura, Tarlac.

Age

18 Y/O

Height

142meters

Weight

33kg

Religion

Born again Christian

Civil Status

Single

Nationality

Filipino

Language Dialect

English, Tagalog, Ilocano.

_____________________________________________________________________ EDUCATIONAL BACKGROUND Estipona, Elementary, School. Estipona , Pura, Tarlac. 2012-2013 Estipona, Junior, High school. Estipona, pura, Tarlac. Junior , High School completer. 2016-2017 Estipona, Senior, High school. Estipona, Pura, Tarlac.

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

61

Technical, Vocational and Livelihood Education (Home Economics). 2019- Present ___________________________________________________________________ TRAININGS NCII Holders in Bread and Pastry.

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

62

ROSE ANN JOY LEANO Poroc, Pura, tarlac. Mobile No: 09385804873 _______________________________________________________________________ PERSONAL INFORMATION Date of Birth

February 20,2001

Place of Birth

Poroc, Pura, Tarlac.

Age

18 Y/O

Height

158meters

Weight

40kg

Religion

Born again Christian

Civil Status

Single

Nationality

Filipino

Language Dialect

English, Tagalog, Ilocano.

_____________________________________________________________________ EDUCATIONAL BACKGROUND Estipona, Elementary, School. Estipona , Pura, Tarlac. 2012-2013 Estipona, Junior, High school. Estipona, pura, Tarlac. Junior , High School completer. 2016-2017 Estipona, Senior, High school. Estipona, Pura, Tarlac.

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018

ESTIPONA NATIONAL HIGH SCHOOL

63

Technical, Vocational and Livelihood Education (Home Economics). 2019- Present ___________________________________________________________________ TRAININGS NCII Holders in Bread and Pastry.

PARAGIS FLAVORED BIBINGKA: ITS PROCESS AND ACCEPTABILITY

2018