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Puto Has Emerged As A Popular Snack For Filipinos Across The Country For Its Savory Taste, Soft

This document discusses a study on developing new flavors of rice cakes called "Puto Cupcakes" and assessing their marketability and profitability. The study will target 400 residents of Santa Rosa City, Laguna to taste test the Puto Cupcakes and provide feedback on taste, texture, odor and price. Statistical analysis will compare the marketability and profitability of the new Puto Cupcake flavors to commercial rice cakes. The goal is to discover profitable new rice cake flavors that improve nutrition and expand the industry.

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James Ryan Alzona
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156 views

Puto Has Emerged As A Popular Snack For Filipinos Across The Country For Its Savory Taste, Soft

This document discusses a study on developing new flavors of rice cakes called "Puto Cupcakes" and assessing their marketability and profitability. The study will target 400 residents of Santa Rosa City, Laguna to taste test the Puto Cupcakes and provide feedback on taste, texture, odor and price. Statistical analysis will compare the marketability and profitability of the new Puto Cupcake flavors to commercial rice cakes. The goal is to discover profitable new rice cake flavors that improve nutrition and expand the industry.

Uploaded by

James Ryan Alzona
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Introduction:

 According to a study made by the Socio-Economic division of the Department of Agriculture


(2013), rice cake or puto and other “kakanins” constitute for almost 14% of the rice-added value
products here in the Philippines
 Puto has emerged as a popular snack for Filipinos across the country for its savory taste, soft
texture and its various flavors
 It has a long history dating back to the ancient times. Puto came from the Malay word Puttu
which means “portioned.” The regional variations of rice cake take their names based on their
appearance or their notable characteristics.
 With the innovations in the process and equipment used in making rice cakes, producers of rice
cakes have come up with different variations and flavors of rice cakes to satisfy the ever-
growing needs of the customers.
 Talagon’s (2014) study has experimented with two different and new flavors that she wants to
incorporate in her rice cake. Her findings prove the overall effectiveness and the general
acceptability of her two flavors: mango and papaya to the general public.
 There was a significant difference in the overall marketability and profitability in the alternative
rice cakes that were made by the researcher compared to a commercialized rice cake.
 There are limited amounts of studies regarding rice cakes and its marketability and profitability
in the market and there are various and possible flavors that are not yet explored so the
researchers have chosen rice cakes as its main product to further explore the possibilities of new
and nutritious flavors that they can incorporate with it and to find out the general acceptability
of the rice cakes
 This research aims to discover the overall marketability and the profitability of Puto Cup cake
 Also, the researcher aims to know the effectiveness of their product in terms of its taste,
texture, odor and its price
 This research also aims to improve the properties and qualities of rice cake by providing
nutritious and beneficial flavors to provide a healthy food to its target customers.
 Finally, this research also aims to improve the rice cake industry and serve as a guide for future
researchers and producers in the field of rice cakes in our country

Scope and Delimitation

• This feasibility study focuses on selling a delicacy named “Puto Cupcake”, wherein the target
market potential customers or respondents are the selected residents from the 18 Barangays of
Santa Rosa City, Laguna

• The time period of this study will start from July to September 2019

• This study will target 400 respondents from a total population of 353,767 residents from the
different Barangays in Santa Rosa

Population/Participants of the Study

• Total Population of Santa Rosa (based on census): 353,767

• Total Number of Samples: 400


• Slovin’s Formula is used to determine the number of respondents needed in the study. It is
computed by using:
𝑁
𝑛=
1 + 𝑁𝑒 2
353,767
𝑛=
1 + 353,767(0.052 )
n = 399.55 or 400

where:

N= population size

n= sample size

e= margin of error

• The researchers used stratified random sampling in choosing the number of respondents
needed for each barangay of the city of Santa Rosa, province of Laguna.

Statement of the Problem

1.) What is the level of effectiveness of the Puto Cupcake as rated by the chosen respondents based on
its marketability and profitability?

2.) What is the level of acceptability of the different variations of the Puto Cupcake as rated by the
chosen respondents based in:

• Taste

• Texture

• Odor

• Price

3.) Is there a significant difference in the marketability and profitability of an alternative rice cake made
by the researchers compared to a commercialized cupcake?

Statistical Treatment of Data

1.) Weighted Mean


𝛴𝑤𝑥
𝑊𝑚 =
𝑤
Where:

w= weighted value

x=normal value

2.) Z-Test
where:

x= sample mean

µ= population mean

s= standard deviation mean

n= number of samples

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