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CHAPTER I

INTRODUCTION

This chapter presents the background of study, statement of project objectives, and

significance of the study, scope and delimitations.

Background of Study

Healthy foods should be available in the market because the majority of consumers

prefer to purchase nutritious foods. These types of foods are essential in our lives because

they can lead to a healthy lifestyle. The United States According to the Department of

Health and Human Services (2017), it is critical for people to understand how to choose

their food because it affects our health not only today but also how people feel tomorrow

and in the future. So it is better to act now and make wise food choices. People should eat

foods that will benefit their health rather than foods that will endanger their health, such as

chronic diseases.

Alugbati, also known as Malabar spinach, Indian spinach, or vine spinach in most

other countries, is a healthy food in our country, but it is not a type of spinach. However,

when cooked, it tastes very much like spinach, which is why it is regarded as a great

substitute for the leafy component. Alugbati is rapidly gaining popularity around the world.

This leafy green vegetable packs a hefty nutritional punch. With just 19 calories per

serving, it fills you up quickly without adding inches to your waist. It's quite similar to

spinach, offering a mix of fiber, vitamin A, vitamin C, iron, calcium and antioxidants.

Depending on your preferences, you can add it to salads, smoothies, vegetable dishes,

soups and other homemade meals. (A. Picincu, 2018)

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Quiche is a type of French tart that consists of a pastry crust filled with savory

custard and pieces of cheese, meat, seafood, or vegetables. Quiche can be served warm,

cold, or hot.

Tarts are thought to have either come from a tradition of layering food, or a by-

product of Medieval Pie Making. Enriched dough (i.e. Short Crust) is thought to have been

first commonly used in 1550, approximately 200 years after Pies. Viewed as High Cuisine

during that time, it was popular with nobility, a stark contrast with the view of a

Commoner’s Pie. Although originally savoury, with meat fillings, culinary taste led to the

development of Sweet Tarts, filling tarts with fruits and custard. Although Filipinos love

desserts both sweet and savory, our selections in Pies and Tarts are rather very limited. We

only know of few staple recipes that we use that being Egg Pie, Buko Pie, and Ube Pie

“Boat Tarts”, and Pineapple Pies that are mainly sold in Bakery Shops all over the

Country. Our Tarts and Pies tend be overly sweet, so a savoury tart like a quiche might be

a good way to diversify our selection in tarts. (Joe Pastry. 20 July 2009. Retrieved 19

September 2016.)

Despite its abundance in our country, alugbati is only used in vegetable and soup

dishes in most cuisines. So researchers have to take on the task of making a savory tart dish

(Quiche) with Alugbati and Cheese as the main ingredients and presenting it to our fellow

Filipinos. In this study, the researchers attempted to produce or create a healthy alternative

snack, merienda, or meal for a healthier diet using this rare ingredient.

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Statement of Project Objectives

This study aimed to develop Creamy Alugbati con Quezo Quiche and determine its

acceptability.

Specially, this study aims to satisfy the following objective:

1. Developed a Quiche recipe using Alugbati and Cheese as a main ingredient.

2. Bake Creamy Alugbati con Quezo Quiche

3. Determine the capabilities and limitations of developed Creamy Alugbati con Quezo

Quiche

4. Evaluate the degree of acceptability of the developed Creamy Alugbati con Quezo

Quiche describe in terms of:

4.1. Appearance

4.2. Aroma

4.2 Taste

4.4 Texture

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Significance of the Study

This study aimed to create a new recipe of food that is nutritious, presentable,

flavorful and well appreciated by the people.

The result of this study shall benefit the following:

Community. This Study shall benefit the community for it promotes the

importance of eating nutritious food through creating a savory Quiche, rich in nutritional

health benefits.

This study shall provide them new information about the plant and give them the idea on

how to utilize it in other recipes.

Bakers. This study may help them to give an idea to formulate another recipe of

quiche using Alugbati and Cheese as main ingredients.

Business Establishments. This research will benefit them because they will have a

better understanding of how to use Alugbati as a main ingredient in desserts and develop

other recipes for them to sell.

Consumer. This study will provide them specifically children, a new cookie

product that is healthy and good for their consumption.

Farmers. This research may provide them with an idea to plant and grow more

Alugbati plants for future production.

Future Researchers. This study is also beneficial for future researchers because it

shows that it is possible to create a cookie recipe with avocado as the main ingredient and

ginger as the filling flavor.

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Scope and Delimitations

The goal of this study was to create a Savory Tart recipe and determine the degree

of acceptability of the Creamy Alugbati con Quezo Quiche in terms of taste, texture,

appearance, and aroma. The Alugbati was tested as a new ingredient for Quiche by the

researcher. Experts from the CIT-Food Technology section evaluated the finished product.

The study's respondents were limited to faculty experts and students from the food

technology department of PRMSU Iba Campus College of Industrial Technology who

were chosen at random. The researchers took four (4) weeks to complete the study, which

included expert evaluations of the finished product's taste, texture, appearance, and aroma.

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CHAPTER II

CONCEPTUAL FRAMEWORK

This chapter presents information that is related to this research study. The nutrients

and health benefits of alugbati are discussed here in order for the readers and researchers to

know if these ingredients are perfect for the development of the new recipe of quiche.

Related of Related Literature and Studies

A number of books, journals, studies, and other references including the internet

have been perused in order to gather information relative to the present study.

Healthy foods should be available in the market because the majority of consumers

prefer to purchase nutritious foods. These types of foods are essential in our lives because

they can lead to a healthy lifestyle. The United States According to the Department of

Health and Human Services (2017), it is critical for people to understand how to choose

their food because it affects our health not only today but also how people feel tomorrow

and in the future. So it is better to act now and make wise food choices. People should eat

foods that will benefit their health rather than foods that will endanger their health, such as

chronic diseases.

A Tart is a baked dish consisting of a filling over a pastry base with an open top not

covered by pastry. The pastry used is usually short crust Pastry and the filling may be

sweet or savoury. Modern Tarts are usually fruit-based and occasionally Custard-based.

Tartlet refers to a miniature tart and Egg Tart is a major example of such dessert. Quiche

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falls to the category of a Savory Tart as it is a French Tart consisting of pastry crust filled

with savoury custard and pieces of cheese, meat, seafood or vegetable. Quiche can be

served hot or cold. Quiche has a pastry crust and a filling of eggs and milk and/or cream. It

can be made with vegetables, meat, seafood and some may be made without crust. Quiche

Lorraine (named after the Lorraine region of France) is a popular variant that was

originally an open pie with eggs, cream and lardons. In English-speaking countries,

modern preparations of the dish usually include mature cheese (Cheddar cheese often

being used in British varieties), and the lardons are replaced by bacon.

Characteristics of a Quiche:

Appearance - Even contour; Flat surface; may have brown spots; Golden brown

top and crust; well-distributed filling of vegetable and Cheese.

Texture - Creamy and soft with textural contrast from ham, crispy bacon, or

sautéed vegetables. It is undeniably rich, but has a light and delicate mouthfeel.

Tenderness - Sturdy crust; Filling is creamy and melts in your mouth.

Flavor - Pleasant and characteristics of ingredients shines through.

Alugbati Plant

(Basella Alba) is a fast-growing, soft-stemmed vine, reaching 10 meters in length.

Its leaves have a mild flavour and mucilaginous texture. Alugbati have two varieties -

Green and Red.The stem of the Basella alba is green with green leaves and the stem of the

cultivar Basella alba 'Rubra' or the one commonly found in the Philippines is reddish-

purple; the leaves form green and as the plant reaches maturity, older leaves will develop a

purple pigment starting at the base of the leaf and work towards the end. The stem when

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crushed usually emits a strong scent. Alugbati can be found at the market, as well as some

Supermarkets.

The edible leaves are 93% water, 3% carbohydrates, 2% protein, and contain negligible fat

(table). In a 100 gram reference amount, the leaves supply 19 calories of food energy, and

are a rich source (20% or more of the Daily Value) of vitamins A and C, folate, and

manganese, with moderate levels of B vitamins and several dietary minerals.

Principle Nutrient Value Percent of RDA

Energy 19 Kcal 1%

Carbohydrates 3.40 g 2.5%

Protein 1.80 g 3%

Total Fat 0.30 g 1.5%

Cholesterol 0 mg 0%

Vitamins

Folates 140 µg 35%

Niacin 0.500 mg 3%

Pantothenic acid 0.053 mg 1%

Pyridoxine 0.240 mg 18%

Riboflavin 0.155 mg 13%

Thiamin 0.050 mg 4%

Vitamin A 8,000 IU 267%

Vitamin C 102 mg 170%

Electrolytes

Sodium 24 mg 1.5%
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Potassium 510 mg 11%

Minerals

Calcium 109 mg 11%

Copper 0.107 mg 12%

Iron 1.20 mg 15%

Magnesium 65 mg 16%

Manganese 0.735 mg 32%

Selenium 0.8 µg 1.5%

Zinc 0.43 mg 4%
Table 1. Malabar spinach (Basella alba), raw, Nutritive value per 100 g.

(Source: USDA National Nutrient data base)

This perennial vine grows in Africa and Asia. It has thick heart-shaped leaves and

stems that emit a strong scent when crushed. Like spinach and other leafy greens, it's rich

in vitamins, minerals, dietary fiber and phytochemicals. One serving (100 grams) provides

over 267 percent of the RDA of vitamin A, 170 percent of the RDA of vitamin C, 35

percent of the RDA of folate and 23 percent of the RDA of manganese. Alugbati also

boasts large amounts of calcium, magnesium, zinc, iron and B-complex vitamins. It's an

excellent source of phytonutrients that scavenge oxidative damage and promote overall

health. Its fresh leaves are rich in potent antioxidants like zeaxanthin, lutein and beta

carotene. These compounds protect against free radicals and slow the aging process. The

leaves also contain mucilage and fiber, leading to better digestion. Its roots can be applied

topically to reduce swelling. (A. Picincu, 2018)

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Fights Oxidative Stress. With its antioxidant levels, alugbati neutralizes free radical

damage, which is a major contributing factor to chronic diseases. Free radicals are

everywhere around you, including in the air and in water and soil. Food, cosmetics,

household cleaners and cigarette smoking are common sources too. Additionally, your

body produces free radicals on a daily basis. Antioxidants offset the harmful effects of

oxidative stress. For example, beta carotene – a powerful antioxidant in alugbati – protects

your cells from free radicals and boosts immune function. Studies have linked beta

carotene supplementation to a lower risk of cognitive decline, lung disease and cancer.

Supports Eye Health. Basella is rich in lutein and zeaxanthin, two carotenoids that may

help improve eye health. These antioxidants block blue light from reaching the deep layers

of the retina and protect against macular degeneration. Commonly referred to as the "eye"

vitamin, lutein may reduce your risk of cataracts and protect against age-related blue-light

damage. In animal studies, these carotenoids have been shown to counteract the damaging

effects of oxidative stress on eye health. Over time, they may help prevent retinal

detachment, uveitis, diabetic retinopathy and vision loss. Furthermore, they protect your

skin from UV radiation and also slow aging.

Improves Digestion. This vegetable boasts large amounts of fiber, increasing satiety.

Dietary fiber enhances digestive health and keeps you regular. Additionally, it slows sugar

absorption in the bloodstream, which may lower your risk of insulin resistance, diabetes

and metabolic disorders. Fiber is particularly beneficial for those struggling with

constipation, bloating and indigestion. This nutrient helps normalize bowel movements and

supports colon health. It may also help reduce bad cholesterol and increase good

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cholesterol levels, keeping your heart functioning at its peak. Plus, it suppresses appetite

and fills you up quickly, making it ideal for dieters.

Keeps Your Brain Sharp. Rich in folate and other B-complex vitamins, alugbati supports

mental function and keeps your brain sharp. Thiamine, biotin, folic acid and other B

vitamins play a key role in mental health. Vitamin B-12 deficiency, for instance, has been

linked to a higher risk of depression, fatigue, anemia and paranoia. Eating leafy greens,

such as basella, may help prevent these issues and boost brain function. These are just a

few of the many benefits of alugbati. Despite its low calorie content, this vegetable exhibits

an exceptional nutritional profile. When consumed regularly, it can help balance your

blood sugar levels, prevent osteoporosis and stimulate red blood cell production. It also

supports immune function and aids in weight management.

Nutrition Facts of Alugbati Plant

According to the USDA, 100 grams of cooked alugbati provide 23 calories, 3 grams of

protein, and 0.8 grams of fat and 2.7 grams of carbohydrates. Almost all of the carbs (2.1

grams) are dietary fiber. In addition to these macronutrients, 100 grams of alugbati contain

different vitamins and minerals, including:

 10 percent of the DV (daily value) for calcium

 8 percent of the DV for iron

 5 percent of the DV for potassium

 11 percent of the DV for magnesium

 12 percent of the DV for copper

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 11 percent of the DV for manganese

 6 percent of the DV for vitamin A

 9 percent of the DV for vitamin B1 (thiamin)

 10 percent of the DV for vitamin B2 (riboflavin)

 5 percent of the DV for vitamin B3 (niacin)

 5 percent of the DV for vitamin B6

 28 percent of the DV for vitamin B9 (folic acid)

 7 percent of the DV for vitamin C

Alugbati also contains small amounts — between 1 and 4 percent — of other essential

vitamins and minerals, like phosphorus, selenium, vitamin B5 and zinc. According to a

September 2015 review from the International Journal of Pharmacognosy and

Phytochemical Research, this veggie provides a variety of beneficial bioactive compounds

and antioxidants, including flavonoids and phenolic acids. (S. C. Lama, 2019)

Alugbati plant contains saponin, vitamin A and B. It also has glycosides, saponins,

tannins, flavonoids, terpenoids, and carbohydrates. Small fruits of the alugbati plant

contain mucilage and iron. Some studies also show that the alugbati plant has carotene,

vitamin C, and nitrate.

The different parts of the alugbati plant have different methods on how to extract the juice

or resin to be used as a medicine.

Roots. The juice coming from the roots of alugbati obtained from pounding or grinding, or

boiling you can also boil it.

Leaves. To get the juice from the leaves, it is often boiled or pressed to obtain the thick

resin.

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Vines. The thick resin or juice coming from the vine can be obtained by pounding and

pressing it.

Here Are The Diseases That Can Be Cured Using Alugbati:

Ringworm. Applying the thick resin or juice from the leaves or vines can heal the

ringworm on the skin.

Diarrhea and dysentery. Drinking the thick juice from alugbati plant is said to

cure diarrhea and dysentery.

Hypertension. A person suffering from hypertension can be cured by drinking the

tea from boiling alugbati leaves.

Wounds and cuts. The juice extracted from alugbati leaves mixed with oil or

minced leaves applied directly on affected part of the skin can help it to heal fast.

Acne and pimples. Applying alugbati resin on pimples and acne can help ease the

swelling.

Ulcer. A tea made from boiling alugbati leaves can easily cure stomach ulcer.

Stomach ache. Boil some alugbati vines and roots and drink the tea to cure

stomach ache.

Headache. The thick and sticky resin is applied on the head to alleviate headache.

Concluding Statement

The study cited above is related to the project and studies conducted, it justifies that

Basella Alba is very nutritious because it has vitamins, antioxidants, minerals and has

many health benefits and medical potential.

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Conceptual Framework

This study was based on the concept of developing new savory recipe utilizing

nutritious vegetables abundantly grown in the country and submitting it for evaluation by

the end users and consumers that served as the respondents of the study. Based on the

foregoing discussions the paradigm of the study is graphically presented in Figure 1.

The model was chosen because it is believed that the quality of input inevitably

influences the quality of output in the result.

The input is where the development procedures for the project’s conceptualization

begin. The process outputs are projected preparation of ingredients and techniques for

baking it, project development / testing the flavor and quality of food, and project

completion. The palatability of the product will be validated by a panel of experts with

relevant experience in food technology. The project assumes that the recipe of the quiche

can be eaten and that the quality and flavor of the quiche are acceptable based on the

preceding conceptual framework. If there is an opportunity for improvement after the

project’s final review, an evaluation and feedback by the projected-end users will be used

as a basis for the acceptability of the product.

The research paradigm of the study was shown in Figure 1 below, which represents

the schematic diagram of this study.

Frame 1. Pertains to the INPUT which covers the review of existing flavors of

quiche, knowledge requirements on the different flavors of quiche products and its health

benefits and Conceptualization of Creamy Alugbati con Quezo Quiche.

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Frame 2. Presents the PROCESS. This includes project planning and gathering

materials, project development, testing and validation, revision and finalization, and

production and is the result of evaluating stakeholders on Creamy Alugbati con Quezo

Quiche in terms of taste, texture, aroma and appearance.

Frame 3. OUTPUT which presents the developed savory tart recipe named Creamy

Alugbati con Quezo Quiche.

Frame 4. This presents the evaluation of the stakeholders on the acceptability of

Creamy Alugbati con Quezo Quiche in terms of texture, taste, appearance and aroma.

Assumption

The Creamy Alugbati con Quezo Quiche is Highly Acceptable as evaluated by the

respondents in terms of texture, taste, appearance and aroma.

Research Paradigm

INPUT PROCESS OUTPUT

1. Knowledge 1. Project Planning

requirements on the and Designing
different flavors of 2. Project
quiche. Development Creamy Alugbati
2. Review of health 3. Testing and con Quezo Quiche
benefits of Alugbati Validation
4. Revision
3. Review of
5. Finalization
existing recipes of
6. Evaluation
quiche.
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4. Conceptualization
of Creamy Alugbati
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Evaluation of
Experts and End
Users on
Acceptability of
Creamy Alugbati
con Quezo Quiche

Figure 1. The Research Paradigm of the Study: Creamy Alugbati con Quezo Quiche

Definition of Terms

The following terms are defined operationally as used in the study. For a better

understanding of the study, the researchers used several terms which are defined

operationally as it is being used in study.

Acceptability. It refers to the evaluation of the respondents on the degree of acceptability

of the Creamy Alugbati con Quezo Quiche in terms of texture, taste, aroma and

appearance.

Appearance. It refers to the way that Creamy Alugbati con Quezo Quiche looks.

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Alugbati. It refers to the plant Basella Alba either the green or red Basella Alba “Rubra”

variety of the plant.

Cheese. It refers to the food product for the pressed curd of milk, varied in flavor, texture,

smell and aroma, and apperance.

Color. This refers to the visual quality of the Creamy Alugbati con Quezo Quiche.

Cook. It refers to the researchers who prepares and bake the Creamy Alugbati con Quezo

Quiche.

Develop. It refers to set forth or make clear by degrees or in detail in Creamy Alugbati con

Quezo Quiche.

Determine. It refers to ascertain or establish exactly, typically as a result of Creamy

Alugbati con Quezo Quiche.

Flavor. It refers to the alteration or enhancement of the taste of tart by adding Basella Alba

as a new ingredient.

Odor. It refers to the distinctive smell or aroma (pleasant or unpleasant smell) of Creamy

Alugbati con Quezo Quiche.

Respondent. It refers to people that served as evaluator of the Creamy Alugbati con Quezo

Quiche in terms of texture, taste, appearance and aroma.

Tart. It refers to a baked dish consisting of a filling over a pastry base with an open top not

covered with pastry. The filling may be sweet or savoury.

Taste. The sensation of flavor perceived by the mouth and throat on contact with the

Creamy Alugbati con Quezo Quiche.

Texture. This refers to the feel of the Creamy Alugbati con Quezo Quiche as of smooth

and Creamy.

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CHAPTER III

OPERATIONAL FRAMEWORK

This chapter described the approach and procedures used in the development of the

Creamy Alugbati con Quezo Quiche recipe. This presents the project design, project

development, testing and operating procedure and project evaluation which discusses the

plans for the conduct of evaluation on acceptability by projected end users, experts and

other stakeholders.

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Project Design

This section presents how the project will work. The definition and functions of

each component part including the itemized raw materials are presented in detail. Few

scientific studies have been conducted on the health benefits of Creamy Alugbati con

Quezo Quiche, but studies reported the following benefits of closely related variants.

According to the website (https://www.nutrition-and-you.com/basella.html) Basella

alba is a very popular tropical leafy-green vegetable, commonly grown as a backyard herb

in the home gardens. It has an impressive range of medicinal uses with high nutritional

value.

The Alugbati plant will bring flavor to the Quiche. The presence of the Alugbati and

Cheese in the Quiche will give more nutritional benefits compared to other flavored

Quiche that we are used to eating. Malabar spinach is that it has a good amount of

antioxidants, particularly beta carotene and lutein, those naturally occurring chemicals that

help keep your cells from aging. The red variant of Basella Alba seems to be slightly

higher in antioxidants, probably due to the purple color.

Ingredients and Material of the Project

The ingredients of the project are listed according to type. The unit, quantity,

item/description, unit price and total price have been pointed out. Table 1 shows the

construction and material needed in the preparation of the project.

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Figure 2. Ingredients of Creamy Alugbati con Quezo Quiche

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Table 2, shows the ingredients used in baking Creamy Alugbati con Quezo Quiche

Table 2

List of Ingredients in the Development of Creamy Alugbati con Quezo Quiche

Quantity Unit Name and description Unit Price

2 1/4 cups Flour ₱16.00

3/4 cups Cold Butter, cubed ₱30.00

1/2 cup White Sugar ₱5.00

4-6 tablespoon Water ₱1.00

2 tablespoon Cooking Oil ₱2.00

1/2 teaspoon Salt ₱1.00

1 Pcs Red Onion ₱5.00

2 Pcs Garlic Cloves ₱2.00

4 Pcs Eggs ₱24.00

400 grams Fresh Alugbati ₱50.00

240 grams All Purpose Cream ₱55.00

200 grams Cheese ₱70.00

TOTAL
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Table 3, shows the summary of the total project cost in the development of Avocado

Cookie Sandwich with Ginger Caramel Filling

Table 3

Summary of the Project Cost in the Development of Avocado Cookie Sandwich with

Ginger Caramel Filling

DESCRIPTION TOTAL COST

Ingredients ₱261.00

Miscellaneous Fees

LPG ₱50.00

Labor ₱100.00

Grand Total Cost ₱411.00

Researchers collected all the prices of each ingredient that has been used. After the

researchers gathered all the prices, they started to divide and collect the amount needed for

the ingredients. After the costing, the researchers started to buy all of the ingredients

needed in Creamy Alugbati con Quezo Quiche.

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Table 4, shows the tools and equipment needed in preparing Creamy Alugbati con Quezo

Quiche were identified and individually listed according to type.

Table 4

List of Tools and Equipment used with their corresponding function

No. Equipment Function

1 Mixing Bowl Used for mixing ingredients

2 Dough Scraper Used to cut the pastry dough in equal portions.

3 Tart Pan Used to Bake Tart Shells used to hold the filling.

4 Sifter/Strainer Used to sift dry ingredients

5 Measuring spoon Used to measure dry or liquid ingredients

6 Measuring cup Used to measure dry ingredients

7 Cooking Pan Used to Cook the Alugbati, Garlic and Onion

8 Rubber Spatula Used to remove or scrape batter mixture from the

mixing bowl and used to cook the Alugbati.

9 Grater Used to grate the Cheese in preparation for the filling.

10 Knife Used to Mince the Alugbati, Garlic and Onion

11 Wooden Board Used to knead and roll the dough

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12 Whisk and mix the fillings.
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Project Development

The stages of development of the Creamy Alugbati con Quezo Quiche are

presented in this section through a flow chart followed by a detailed explanation of each

stage.

1st Phase: Project Planning and Designing of

Creamy Alugbati con Quezo Quiche

2nd Phase: Development of

Creamy Alugbati con Quezo Quiche

3rd Phase: Testing and Validation of

Creamy Alugbati con Quezo Quiche

4th Phase: Revision of

Creamy Alugbati con Quezo Quiche

5th Phase: Finalization of

Creamy Alugbati con Quezo Quiche

Figure 3. The Project Development of the Study: Creamy Alugbati con Quezo Quiche

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1st Phase: Project Planning and Designing

The researchers considered combining ingredients to create a tasty and nutritious

dish. The ingredients for a nutritious Quiche are then listed. The researchers canvassed

inexpensive ingredients at the wet market and grocery store, then went to the grocery store

to buy (All-Purpose Cream, sugar, butter, Yellow and Red Onions, Garlic, Ground

Nutmeg, All-purpose Flour, Salt and Pepper, Cooking Oil, and Butter), and finally to the

wet market to buy ( eggs, ).

2nd Phase: Project Development

The ingredients for the Creamy Alugbati con Quezo Quiche were carefully chosen.

Material solicitation was also carried out. To produce a high-quality quiche, the following

steps were determined.

Creamy Alugbati con Quezo Quiche

Ingredients:

For Crust

2 ¼ cups Flour

¾ cups Cold Butter, cubed

½ cup White Sugar

4-6 tablespoon Cold Water

For Filling

2 tablespoon Cooking Oil

½ teaspoon Salt

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1 Pc Red Onion

2 Pcs Garlic Cloves

4 Pcs Eggs

400 grams Fresh Alugbati

240 grams All Purpose Cream

200 grams Cheese

Procedure:

First prepare the tools and equipment’s (mixing bowl, measuring spoon, measuring

cup, rubber scraper, and sifter/strainer) wash then wipe with dry and clean towel. For the

Tart Shell measure Flour, Butter, Salt, and Water. For the fillings wash Alugbati leaves,

peel Onions, peel and crush Garlic, prepare 3 eggs, then measure Heavy Cream, Cheese,

Salt, Pepper, and Nutmeg . Make pie dough by mixing in the flour, butter and salt until

crumbs are formed. Then add cold water and mix until the dough is formed. Transfer the

dough to a work surface, pat into a ball and flatten into a disk. Wrap the dough in plastic

and refrigerate for 30 minutes. Meanwhile while waiting for the dough to set, make the

filling. First, Chop the onions, then in a large pan, melt 2 tablespoons butter and some olive

oil. Add the chopped onions and sauté for 5 minutes, then add crushed garlic and Alugbati.

Cook until the leaves are wilted and reduced in size, and then drain. In a large bowl,

beat eggs, heavy cream, salt, pepper, and nutmeg. Set Aside. Take out the Dough for the

fridge and roll out the dough in a lightly floured board. Lightly dust the top of the dough.

Roll until the dough is about 1/8 inch thick. Transfer the dough into a Pie pan, and evenly

press the pastry onto the bottom and sides of the pan. Trim off excess dough off the top of

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 27

the pan and gently pierce the bottom of the crust with a fork. Transfer to the freezer for

about 30 minutes. Preheat oven to 350F (175C). Blind Baking: line parchment paper over

the dough, fill it with pie weight or with rice, and bake for 15 minutes. Remove the weight

and parchment paper and bake again for another 5 to 10 minutes or until slightly golden.

Remove from oven, Sprinkle the cooked Alugbati into the pie crust, and sprinkle shredded

Cheese. Pour the Egg mixture over the Alugbati and Cheese, and bake until golden brown

and set, about 35 minutes. Allow to cool slightly.

3rd Phase: Testing and Evaluation

This stage of the project will describe the testing of Creamy Alugbati con Quezo

Quiche. The end product taste is savory, a little sweet, and may have a slightly bitter

aftertaste because of the Alugbati. It is best to store it quickly in a fridge as the milk base

of the Quiche quickly spoils, it is advisable to eat the Quiche in 3-4 days when stored in the

Refrigerator.

4th Phase: Revision

This stage will be carried out if an issue arises during the product's development.

Trial and error were used to create a high-quality quiche, which was then evaluated by the

researchers and a faculty expert. To ensure that the Creamy Alugbati con Quezo Quiche

tastes good, the researchers improve the product based on feedback from the initial taste

testing. During the revision stage one (1) cup of Cheese will be added to specify the

distinct cheesy taste to the Quiche and add (1/2) cup of sugar to the egg mixture.

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5th Phase: Finalization

If a problem arises, the working group should concentrate on correcting the recipe

while also stating whether the study findings satisfied the study objectives and supported

the hypothesis. Upon arriving at a satisfactory taste of Creamy Alugbati con Quezo

Quiche, the researchers will prepare the new tart recipe for serving.

Testing and Operating Procedures

This section described the plan for validation of whether the project meets the

requirements initially set. Testing and retesting will be done, and problems met will be

solved and then revision will be done until the project is perfected. The product for each

testing will be evaluated by the technology experts. Suggestions and recommendations of

the experts were adopted for the revision made to the product. Finalization of the Creamy

Alugbati con Quezo Quiche in preparation for the evaluation of the selected respondents

and end-users was done.

Testing the product by inserting a knife in the center of the Quiche and when the

knife comes out clean then the Quiche is done. Trial and error is encouraged to make the

product perfect.

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Table 5, presents the first trial of the development of Avocado Cookie Sandwich with

Ginger Caramel Filling

Testing and Operational Procedure

Trial 1

Table 5. First trial on the Development of Avocado Cookie Sandwich with

Ginger Caramel Filling

PROCEDURE TESTING RESULTS

Step 1. Preheat oven to Visually check the The oven is

350F (175C) thermometer of even if preheated into

it reach the desired desired temperature

temperature. and is ready for

baking.

Step 2. In a Mixing Visually check that all The mixture is

bowl, mix together the ingredients were mixed and crumbs

flour, salt and cold mixed together until were formed.

cubed butter. Mix until crumbs are formed.

crumbs are formed.

Step 3. Add cold Visually check the The mixture has no

water, knead together water is sprinkled crumbs and it

until dough is formed. evenly in the mixture. forms a dough.

Step 4. Transfer the Visually check the The dough is

dough to a work consistency of the formed into a ball

surface, pat into a ball and it is

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 30

and flatten into a disk. dough. refrigerated for 30

Wrap in plastic and minutes.

refrigerate for 30

minutes.

Step 5. Meanwhile Visually check that The onions and

make the filling. In a onions and garlic are garlic are cooked

large pan, melt 2 softened and turns into and sautéed well.

tablespoons butter and golden brown color. Alugbati are wilted

some olive oil. Add and reduced in size.

chopped onions and

sauté for 5 minutes.

Add crushed garlic and

Alugbati. Cook until

wilted and reduced in

size. Drain.

Step 6. In a large bowl Visually check all the The mixture is well

beat eggs, cream, salt, ingredients are mixed combined.

sugar, cheese and nut together, no lumps and

meg. Set aside. consistency of the

mixture.

Step 7. Roll out the Visually check the The pastry dough is

dough on a lightly pastry is evenly spread even and no excess

floured board. Lightly out in pie pan with 1/8 dough in the pan.

dust the top of the

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 31

dough. Roll until the inch thickness.

dough is about 1/8 inch

thick. Transfer the

dough to your

preferred pie pan.

Evenly press the pastry

onto the bottom and up

the sides of your pan.

Trim off the excess

dough off the top of the

pan. Gently pierce the

bottom of the crust

with a fork. Transfer to

the freezer for 30

minutes.

Step 8. Sprinkle the Visually check the The mixture is

spinach into the pie mixture if it is evenly poured evenly onto

crust, sprinkle poured onto prepared prepared pie pan.

shredded cheese and. pie pan.

Pour the eggs and

cream mixture over the

Alugbati and cheese.

Step 8. Bake until Insert a toothpick in The outcome of the

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 32

golden brown and set, the center of the product is

about 35 minutes. mixture after 35 presentable, its

Allow to cool slightly. minutes. If it comes texture is creamy

out clean, the quiche is and melt in the

already done. mouth it taste

savory, sweet, and

have a slightly

bitter aftertaste, its

appearance is

golden brown

surface with some

darker spots, has a

strong custard

aroma

Table 6, presents the second trial of the development of Creamy Alugbati con Quezo

Quiche

Trial 2

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 33

Table 6. First trial on the Development of Creamy Alugbati con Quezo Quiche

PROCEDURE TESTING RESULTS

Step 1. Preheat oven to Visually check the The oven is

350F (175C) thermometer of even if preheated into

it reach the desired desired temperature

temperature. and is ready for

baking.

Step 2. In a Mixing Visually check that all The mixture is

bowl, mix together the ingredients were mixed and crumbs

flour, salt and cold mixed together until were formed.

cubed butter. Mix until crumbs are formed.

crumbs are formed.

Step 3. Add cold Visually check the The mixture has no

water, knead together water is sprinkled crumbs and it

until dough is formed. evenly in the mixture. forms a dough.

Step 4. Transfer the Visually check the The dough is

dough to a work consistency of the formed into a ball

surface, pat into a ball dough. and it is

and flatten into a disk. refrigerated for 30

Wrap in plastic and minutes.

refrigerate for 30

minutes.

Step 5. Meanwhile Visually check that The onions and

make the filling. In a onions and garlic are garlic are cooked

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 34

large pan, melt 2 softened and turns into and sautéed well.

tablespoons butter and golden brown color. Alugbati are wilted

some olive oil. Add and reduced in size.

chopped onions and

sauté for 5 minutes.

Add crushed garlic and

Alugbati. Cook until

wilted and reduced in

size. Drain.

Step 6. Follow the trial Visually check all the The mixture is well

1 procedure except that ingredients are mixed combined.

we are adding half a together, no lumps and

cup of sugar to the egg consistency of the

mixture. Also add mixture.

another cup of cheese

to the filling.

In a large bowl beat

eggs, cream, salt,

sugar, cheese and nut

meg. Set aside.

Step 7. Roll out the Visually check the The pastry dough is

dough on a lightly pastry is evenly spread even and no excess

floured board. Lightly out in pie pan with 1/8 dough in the pan.

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 35

dust the top of the inch thickness.

dough. Roll until the

dough is about 1/8 inch

thick. Transfer the

dough to your

preferred pie pan.

Evenly press the pastry

onto the bottom and up

the sides of your pan.

Trim off the excess

dough off the top of the

pan. Gently pierce the

bottom of the crust

with a fork. Transfer to

the freezer for 30

minutes.

Step 8. Sprinkle the Visually check the The mixture is

spinach into the pie mixture if it is evenly poured evenly onto

crust, sprinkle poured onto prepared prepared pie pan.

shredded cheese and. pie pan.

Pour the eggs and

cream mixture over the

Alugbati and cheese.

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Step 8. Bake until Insert a toothpick in The outcome of the

golden brown and set, the center of the product is

about 35 minutes. mixture after 35 presentable, its

Allow to cool slightly. minutes. If it comes texture is creamy

out clean, the quiche is and melt in the

already done. mouth, it taste

savory, sweet, and

with a hint of slight

bitterness, as

expected this

version tends to

taste more cheesy

than the prior test,

its appearance is

golden brown

surface with some

darker spots, has a

strong cheesy smell

and enticing

custard aroma

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Table 7, presents the second trial of the development of Creamy Alugbati con Quezo

Quiche

Trial 2

Table 7. Second trial on the Development of Creamy Alugbati con Quezo Quiche

PROCEDURE TESTING RESULTS

Step 1. Preheat oven to Visually check the The oven is

350F (175C) thermometer of even if preheated into

it reach the desired desired temperature

temperature. and is ready for

baking.

Step 2. In a Mixing Visually check that all The mixture is

bowl, mix together the ingredients were mixed and crumbs

flour, salt and cold mixed together until were formed.

cubed butter. Mix until crumbs are formed.

crumbs are formed.

Step 3. Add cold Visually check the The mixture has no

water, knead together water is sprinkled crumbs and it

until dough is formed. evenly in the mixture. forms a dough.

Step 4. Transfer the Visually check the The dough is

dough to a work consistency of the formed into a ball

surface, pat into a ball dough. and it is

and flatten into a disk. refrigerated for 30

Wrap in plastic and

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 38

refrigerate for 30 minutes.

minutes.

Step 5. Meanwhile Visually check that The onions and

make the filling. In a onions and garlic are garlic are cooked

large pan, melt 2 softened and turns into and sautéed well.

tablespoons butter and golden brown color. Alugbati are wilted

some olive oil. Add and reduced in size.

chopped onions and

sauté for 5 minutes.

Add crushed garlic and

Alugbati. Cook until

wilted and reduced in

size. Drain.

Step 6. Follow the trial Visually check all the The mixture is well

1 procedure except that ingredients are mixed combined.

we are adding half a together, no lumps and

cup of sugar to the egg consistency of the

mixture. Also add mixture.

another cup of cheese

to the filling.

In a large bowl beat

eggs, cream, salt,

sugar, cheese and nut

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 39

meg. Set aside.

Step 7. Follow the trial Visually check the The pastry dough is

2 procedure except that pastry is evenly spread even and no excess

we are using a different out in tart pan with 1/8 dough in the pan.

tart pan, making it inch thickness.

smaller in size. The

pastry dough recipe

remains the same as

Trial 1 and 2, with the

same filling recipe as

Trial 2. The only

difference is the

portion size.

Step 8. Sprinkle the Visually check the The mixture is

spinach into the pie mixture if it is evenly poured evenly onto

crust, sprinkle poured onto prepared prepared pie pan.

shredded cheese and. pie pan.

Pour the eggs and

cream mixture over the

Alugbati and cheese.

Step 8. Bake until Insert a toothpick in The outcome of the

golden brown and set, the center of the product is

about 35 minutes. mixture after 35 presentable due to

Allow to cool slightly. minutes. If it comes its smaller

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 40

out clean, the quiche is appearance

already done. appearing to be

more appetizing ,

its texture is

creamy and melt in

the mouth, it taste

savory, sweet, and

with a hint of slight

bitterness, as

expected this

version tends to

taste more cheesy

than the prior test,

its appearance is

golden brown

surface with some

darker spots, has a

strong cheesy smell

and enticing

custard aroma

Table 8, presents the Fourth trial of the development of Creamy Alugbati con Quezo

Quiche

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Trial 4

Table 8. Fourth trial on the Development of Creamy Alugbati con Quezo Quiche

PROCEDURE TESTING RESULTS

Step 1. Preheat oven to Visually check the The oven is

350F (175C) thermometer of even if preheated into

it reach the desired desired temperature

temperature. and is ready for

baking.

Step 2. In a Mixing Visually check that all The mixture is

bowl, mix together the ingredients were mixed and crumbs

flour, salt and cold mixed together until were formed.

cubed butter. Mix until crumbs are formed.

crumbs are formed.

Step 3. Add cold Visually check the The mixture has no

water, knead together water is sprinkled crumbs and it

until dough is formed. evenly in the mixture. forms a dough.

Step 4. Transfer the Visually check the The dough is

dough to a work consistency of the formed into a ball

surface, pat into a ball dough. and it is

and flatten into a disk. refrigerated for 30

Wrap in plastic and minutes.

refrigerate for 30

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 42

minutes.

Step 5. Meanwhile Visually check that The onions and

make the filling. In a onions and garlic are garlic are cooked

large pan, melt 2 softened and turns into and sautéed well.

tablespoons butter and golden brown color. Alugbati are wilted

some olive oil. Add and reduced in size.

chopped onions and

sauté for 5 minutes.

Add crushed garlic and

Alugbati. Cook until

wilted and reduced in

size. Drain.

Step 6. Follow the trial Visually check all the The mixture is well

1 procedure except that ingredients are mixed combined.

we are adding half a together, no lumps and

cup of sugar to the egg consistency of the

mixture. Also add mixture.

another cup of cheese

to the filling.

In a large bowl beat

eggs, cream, salt,

sugar, cheese and nut

meg. Set aside.

Step 7. Follow the trial Visually check the The pastry dough is
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 COLLEGE OF INDUSTRIAL TECHNOLOGY 43

2 procedure except that pastry is evenly spread even and no excess

we are using a different out in tart pan with 1/8 dough in the pan.

tart pan, making it inch thickness.

smaller in size. The

pastry dough recipe

remains the same as

Trial 1 and 2, with the

same filling recipe as

Trial 2. The only

difference is the

portion size.

Step 8. Sprinkle the Visually check the The mixture is

spinach into the pie mixture if it is evenly poured evenly onto

crust, sprinkle poured onto prepared prepared pie pan.

shredded cheese and. pie pan.

Pour the eggs and

cream mixture over the

Alugbati and cheese.

Step 8. Bake until Insert a toothpick in The outcome of the

golden brown and set, the center of the product is

about 35 minutes. mixture after 35 presentable due to

Allow to cool slightly. minutes. If it comes its smaller

out clean, the quiche is appearance

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 44

already done. appearing to be

more appetizing ,

its texture is

creamy and melt in

the mouth, it taste

savory, sweet, and

with a hint of slight

bitterness, as

expected this

version tends to

taste more cheesy

than the prior test,

its appearance is

golden brown

surface with some

darker spots, has a

strong cheesy smell

and enticing

custard aroma

Project Evaluation

This section discussed the plans in the conduct of evaluation on the acceptability of

Creamy Alugbati con Quezo Quiche in terms of texture, taste, appearance and aroma. It

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started with the research design, projected end user, evaluation instrument, and data

gathering procedure, data processing, and statistical treatment of data.

Research Design

The researchers applied the developmental research design in making a new recipe of

quiche using alugbati and cheese. It was used as the main design because it was deemed

appropriate for the objective of the study. In determining the acceptability of the said

ingredients according to appearance, aroma, taste and texture they have made a survey

questionnaire. Meanwhile, the sampling technique employed was purposive sampling in

choosing the participants in the research study.

Projected End-User

The total number of respondents in this study were fifteen (20). 15 (15) of the total

numbers of respondents were respondents from Zambales National High School and five

(5) were the faculty experts from the College of Industrial Technology. The sample of 20

for a group of respondents is adequate enough as the minimum requirement was ten (10).

A simple random sample, allows them to statistically measure a subset of individuals

selected from a larger group to approximate a response from the entire group. The

researcher tends to choose this method of sampling when they want to make

generalizations about the larger population. (Melessa Horton, 2022).

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Evaluation Instrument

The questionnaire was used as the main instrument in gathering and collecting

data. The instrument guided the researcher in finding specific answers to the research

problem. The questionnaire was composed of statement indicators on the level of

acceptance of Creamy Alugbati con Quezo Quiche in terms of texture, taste, appearance,

and aroma.

Data Gathering Procedure

Random sampling is a part of the sampling technique in which each sample has an

equal probability of being chosen. It is a method of choosing a sample of observations

from a population to make assumptions about the population to make assumptions about

the population. The researcher need to compare the taste and appearance or cost in the

suitable community. The researcher conducted a survey for the acceptability of Creamy

Alugbati con Quezo Quiche then it was conducted target in the vicinity of Zambales

National High School in terms of sales. The researcher chose Zambales National High

School as the location. The subject of the study are the people working at Zambales

National High School. The researcher selected fifteen (15) respondents, mainly both the

Teaching and Non-Teaching Staff of the School and five (5) Faculty Expert from College

of Industrial Technology because the researcher need to know the acceptability of the

product that was to be sold. Tallying, counting, arranging, organizing, studying, analyzing,

presenting, explaining and interpreting were conducted by the researchers to all the data

gathered through the research instruments used. To interpret the data effectively, the

following statistical were used.

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Data Processing

The collected information from the survey was treated and analyzed using

descriptive analysis. To quantity, the responses on the product evaluation, the Likert’s

scale was used. Participants were asked to indicate their agreement or disagreement on the

five-point scale on the product’s appearance, aroma, taste and texture. The following

scheme was utilized to determine the descriptive equivalence of the numerical data given

by the dependence.

Numerical Value Weight Mean Scale Value Descriptive Equivalent

5 4.5-5.0 Highly Acceptable

4 3.5-4.4 Very Acceptable

3 2.5-3.4 Acceptable

2 1.5-2.4 Less Acceptable

1 0.5-1.4 Not Acceptable

Statistical Treatment Data

The weighted mean was utilized to determine the weight of the individual option as

to the preferences of the degree of the acceptability of the Creamy Alugbati con Quezo

Quiche in terms of aroma, taste, and appearance. The point value for each rating is

multiplied by the frequency tallied for each descriptive rating. The weighted mean

calculated by taking the sum of the product of the point value and the frequency for each

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descriptive rating divided by the sum of the frequency for each item being described is

given by the equation.

The formula is:

X=
∑ f (x )
n

Where: X= weighted mean

∑ f ( x )=¿ ¿ Summation of the product of x and f

x= weight of each portion

f= frequency

n= total number of respondents

CHAPTER IV

RESULT AND DISCUSSIONS

This chapter presents the project description, project structure, project capabilities

and limitations and project evaluation which included all the data gathered treated and

analyzed.

1. Project Description

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The researcher successfully formulated a new recipe of quiche with the following

characteristics; Creamy Alugbati con Quezo Quiche is healthier than the typical Quiche

since the researcher added more healthy ingredients. On the other hand it is likely to be

more expensive than the others since the ingredients added to the recipe. Nevertheless, the

researchers ensure the consumers that despite of their expenses, they will be able to try a

healthier alternative to the typical Quiche and the usual Egg Pies.

2. Project Structure

The Creamy Alugbati con Quezo Quiche is a savory egg custard baked in a flaky pie

crust shell. This product can be offered for public consumption. The end product consist of

pastry crust filled with savoury custard and pieces of cheese and alugbati. It may be served

hot, warm or cold.

Figure 4, presents the finish product of Avocado Cookie Sandwich with Ginger

Caramel Filling

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Figure 4. Creamy Alugbati con Quezo Quiche

Figure 5. Pie Chart of Creamy Alugbati con Quezo Quiche

3. Project Capabilities and Limitations

The Creamy Alugbati con Quezo Quiche was created in order to have a new Savory

Tart recipe that uses new ingredients such as Alugbati. Alugbati's edible leaves contain

93% water, 3% carbohydrates, 2% protein, and no fat. The leaves provide 19 calories of

food energy per 100 gram reference amount and are a rich source of vitamins A and C,

folate, and manganese, with moderate levels of B vitamins and several dietary minerals.

Cheese is high in calcium, fat, and protein because it is made from milk. It is also high in

vitamins A and B12, as well as zinc, phosphorus, and riboflavin. Creamy Alugbati con

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Quezo Quiche has a short shelf life and should be consumed within 1-2 days of

preparation. To extend its shelf life, seal it in a container and store it in the refrigerator for

up to a week.

4. Project Evaluation on Acceptability of Creamy Alugbati con Quezo Quiche

This section presented the gathered and processed data using the tabular form so as

to provide a better and clear understanding of the number 4 and Chapter 1 as an evaluation

of the acceptability of Creamy Alugbati con Quezo Quiche in terms of appearance, aroma,

taste, texture, overall suitability, presentation, and quality.

4.1. Acceptability of Creamy Alugbati con Quezo Quiche in Terms of Appearance

The table shows the level of acceptability of Creamy Alugbati con Quez Quiche in

terms of appearance. Respondents can either choose from the ratings 5 as Highly

Acceptable, 4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly Acceptable, and 1 as Not

Acceptable.

Table 8

Level of Acceptability of Creamy Alugbati con Quezo Quiche in terms of Appearance

APPEARANCE OF CREAMY ALUGBATI CON QUEZO WM DE

QUICHE
1. The Creamy Alugbati con Quezo Quiche has a golden brown 4.85 (HA)
color.
2. The Creamy Alugbati con Quezo Quiche is pleasing in the 5 (HA)
eye.

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3. The Creamy Alugbati con Quezo Quiche is standard in size. 4.85 (HA)

Average Weighted Mean: 4.9 (HA)

Respondents evaluated the Appearance of the Creamy Alugbati con Quezo Quiche

in indicator 1 “golden brown color” with a weighted mean of 4.85 interpreted as (HA) or

Highly Acceptable, indicator 2 “pleasing in the eye” with a weighted mean of 5.0

interpreted as (HA) or Highly Acceptable, indicator 3 “standard in size” weighted mean of

4.85 interpreted as (HA) or Highly Acceptable. The average weighted mean on the

Development of Creamy Alugbati con Quezo Quiche in terms of its appearance was 4.9

evaluated as described as (HA) or Highly Acceptable. The result of the study proved that

the appearance of the Creamy Alugbati con Quezo Quiche was tolerable to the respondents

considering the acceptance of its new flavor.

4.2. Acceptability of Creamy Alugbati con Quezo Quiche in terms of Aroma.

This table shows the level of acceptability of Creamy Alugbati con Quezo Quiche

in terms of aroma. Respondents can either choose from the ratings 5 as Highly Acceptable,

4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly Acceptable, and 1 as Not Acceptable.

Table 9

Level of Acceptability of Creamy Alugbati con Quezo Quiche in terms of Aroma

AROMA OF CREAMY ALUGBATI CON QUEZO WM RATING

QUUCHE
1. The Creamy Alugbati con Quezo Quiche has strong aroma of 4.5 (HA)
spices and alugbati.
2. The Creamy Alugbati con Quezo Quiche has pleasant aroma. 4.75 (HA)

3. The Creamy Alugbati con Quezo Quiche has savory aroma. 4.9 (HA)

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4. The Creamy Alugbati con Quezo Quiche has sweet aroma. 4.85 (HA)

Average Weighted Mean: 4.71 (HA)

Respondents evaluated the Aroma of Creamy Alugbati con Quezo Quiche in

indicator 1 “Strong aroma of spices and Alugbati” with a weighted mean of 4.5 interpreted

as (HA) or Highly Acceptable, indicator 2 “Pleasant Aroma” with a weighted mean of 4.75

interpreted as (HA) or Highly Acceptable, indicator 3 “Savory Aroma” weighted mean of

4.9 interpreted as (HA) or Highly Acceptable, indicator 4 “Sweet Aroma” with a weighted

mean of 4.85 interpreted as (HA) Highly Acceptable. The average weighted mean on the

Development of Creamy Alugbati con Quezo Quiche in terms of aroma was 4.71 evaluated

as described as (HA) or Highly Acceptable. The result of the study proved that the aroma

of Creamy Alugbati con Quezo Quiche was very tolerable to the respondents considering

the acceptance of its new flavor.

4.3. Acceptability of Creamy Alugbati con Quezo Quiche in terms Taste.

The table shows the level of acceptability of the Creamy Alugbati con Quezo

Quiche in terms of Taste. Respondents can either choose from the ratings 5 as Highly

Acceptable, 4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly Acceptable, and 1 as Not

Acceptable.

Table 10
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Level of Acceptability of the Creamy Alugbati con Quezo Quiche in terms of Taste

TASTE OF CREAMY ALUGBATI CON QUEZO WM DE

QUICHE
1. The Creamy Alugbati con Quezo Quiche has a savory 4.85 (HA)
taste
2. The Creamy Alugbati con Quezo Quiche is sweet. 4.65 (HA)

3. The Creamy Alugbati con Quezo Quiche has no bitter 5 (HA)

aftertaste.
4. The Creamy Alugbati con Quezo Quiche is cheesy. 4.95 (HA)

Average Weighted Mean: 4.86 (HA)

Respondents evaluated the taste of the Creamy Alugbati con Quezo Quiche in

indicator 1 “savory taste” with a weighted mean of 4.85 interpreted as (HA) or Highly

Acceptable, indicator 2 “Sweet” with a weighted mean of 4.65 interpreted as (HA) or

Highly Acceptable indicator 3 “No Bitter after taste” with a weighted mean of 5.0

interpreted as (HA) or Highly Acceptable indicator 4 “Cheesy” with a weighted of 4.95

which are all interpreted as (HA) or Highly Acceptable.

The average weighted mean on the development of Creamy Alugbati con Quezo Quiche in

terms of taste was 4.86. The result of the study proved that the taste of the Creamy

Alugbati con Quezo Quiche was decent enough for the respondents and has a great

possibility of acceptance in the market.

4.4 Acceptability of Creamy Alugbati con Quezo Quiche in terms of Texture

The table shows the level of acceptability of the Creamy Alugbati con Quezo

Quiche in terms of texture. Respondents can either choose from the ratings 5 as Highly

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Acceptable, 4 as Acceptable, 3 as Slightly Acceptable, 2 as Fairly Acceptable, and 1 as Not

Acceptable.

Table 11

Level of Acceptability of Creamy Alugbati con Quezo Quiche in terms of Texture

TEXTURE OF CREAMY ALUGBATI CON QUEZO WM DE

QUICHE
1. The Creamy Alugbati con Quezo Quiche has a creamy filling. 4.9 (HA)

2. The Creamy Alugbati con Quezo Quiche is smooth and soft. 4.95 (HA)

3. The Creamy Alugbati con Quezo Quiche has firm texture of 5 (HA)
ffilling.
4. The Creamy Alugbati con Quezo Quiche has a flaky crust. 4.85 (HA)

Average Weighted Mean: 4.925 HA

Respondents evaluated the texture of the Creamy Alugbati con Quezo Quiche in

indicator 1 “Creamy Filling” with a weighted mean of 4.9 interpreted as (HA) or Highly

Acceptable indicator 2 “Smooth and Soft” with a weighted mean of 4.95 interpreted as

(HA) or Highly Acceptable indicator 3 “Firm Texture of Filling” with a weighted mean of

5.0 interpreted as (HA) or Highly Acceptable, indicator 4 “Flaky Crust” with a weighted

mean of 4.85. The average weighted mean on the development of the Creamy Alugbati con

Quezo Quiche in terms of texture was 4.925. The result of the study proved that the taste of

Creamy Alugbati con Quezo Quiche was decent enough for the respondents and has a great

possibility of acceptance in the market

Table 12

Overall Acceptability of Creamy Alugbati con Quezo Quiche

ACCEPTABILITY OF CREAMY ALUGBATI CON WM RATING

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QUEZO QUICHE

Appearance 4.9 (HA)

Aroma 4.71 (HA)
Taste 4.86 (HA)
Texture 4.925 (HA)
Overall Weighted Mean: 4.85 (HA)

The overall weighted mean for Creamy Alugbati con Quezo Quiche in terms of its

overall acceptability was 4.58 interpreted as Highly Acceptable. The result of the study

proved that Creamy Alugbati con Quezo Quiche was satisfactory to the respondents.

CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of findings of the research investigation, the

conclusions and the recommendations by the researcher.

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SUMMARY

The idea of developing a new food product came from conceptualizing a new

recipe of quiche using alugbati and cheese. The study determined the acceptability of

Creamy Alugbati con Quezo Quiche as a new innovation of baked product using a Likert’s

Scale to test the degree of its acceptability in terms of appearance, Aroma, Taste and

Texture.

1. The developmental method of research was applied in this study. This type of research is

applied as the focus of the study is to develop a quiche recipe using Alugbati and Cheese as

new ingredients.

2. The Creamy Alugbati con Quezo Quiche is a new flavor of quiche that is unique from

the usual one.

3. The Creamy Alugbati con Quezo Quiche has a short shelf life and should be consumed

within 1-2 days of preparation. To extend its shelf life, seal it in a container and store it in

the refrigerator for up to a week.

4. The Creamy Alugbati con Quezo Quiche was proven to have high acceptability of being

a new flavor of quiche.

4.1 The Acceptability of Creamy Alugbati con Quezo Quiche in terms of

Appearance was satisfactory to the respondents as it is evaluated with the weighted mean

of 4.9 which is interpreted as highly acceptable.

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4.2 The Creamy Alugbati con Quezo Quiche in terms of Aroma was satisfactory to

the respondents as it is evaluated with the weighted mean of 4.71 which is interpreted as

highly acceptable.

4.3 The Acceptability of Creamy Alugbati con Quezo Quiche in terms of Taste was

satisfactory to the respondents as it is evaluated with the weighted mean of 4.86 which is

interpreted as highly acceptable.

4.4 The Acceptability of Creamy Alugbati con Quezo Quiche in terms of Texture

was satisfactory to the respondents as it is evaluated with the weighted mean of 4.925

which is interpreted as highly acceptable.

CONCLUSIONS

Based on the data findings obtained in the study, the researchers concluded that:

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1. The Creamy Alugbati con Quezo Quiche is a new flavor of Savory Tart. Creamy

Alugbati con Quezo Quiche is healthier than the original Quiche recipes that inspired its

development because of the use of Alugbati.

2. The Creamy Alugbati con Quezo Quiche look like the common Egg Tarts. The texture

and taste were improved.

3. The Creamy Alugbati con Quezo Quiche has a short shelf life and should be consumed

within 1-2 days of preparation. To extend its shelf life, seal it in a container and store it in

the refrigerator for up to a week.

4. The Creamy Alugbati con Quezo Quiche as evaluated by the respondents for their

appearance, aroma, taste and texture is highly acceptable. It implies that Creamy Alugbati

con Quezo Quiche is recognized and accepted as a new innovative flavor of quiche.

RECOMMENDATIONS

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Based on the findings and conclusions, the researcher offers the following

recommendations:

1. The Creamy Alugbati con Quezo Quiche must be improved further to sustain the

provision of nutritious Savory Tart recipe available in the market with the use of locally

sourced ingredients.

2. The sized and proportion of the Quiche shall be customized to meet the need of the

costumers. The sugar content is recommended to have percentage options, like 100%

sugar, 75% sugar and 50% sugar. Less than 50% are not recommended as it causes for the

taste to be more on the aftertaste.

3. The packaging of the Creamy Alugbati con Quezo Quiche must be improved to avoid

the early rancidity of the product, and to produce a nore enticing product to customers.

4. Future study be conducted utilizing all significant information from the present study for

the perfection of the Creamy Alugbati con Quezo Quiche and be submitted to the Bureau

of Food and Drugs for testing and certification.

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REFERENCES

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A. Unpublished Material

1. Sheila Mae Diaz, Rosevelinda E. Espejo, Jessa O. Docuyanan, Jennelyn Q. Senense,

Angela Q. Merin, Janna D. Egenias, Earl Ladines, (2017)

“SPICY NUTTED MORINGA MUFFIN” 1. Jenny Rose N. Pancheco, Danica G. Fortin,

2. Janela M. Dolojan, Jenny M. Navida, (2017) “Acceptability of Taro as An Main

Ingredients In Making Pastillas”.

3. Daisy Merto, et.al. (2015) “Acceptability of Campechaina as the Main Ingredients in

Chips Making”.

4. Agana, Sarah, et.al. (2016) “Acceptability of Moringa Oleifera as an Ingredient in

Making Milk Tablet”.

5. Asignacion, Rhodaline D. Decena, Vener D. Fisco, Andrea May G. Gonza, Maritoni E.

Pono Anna Mae F., 2018 “Development and Acceptability of Corchoros Olitorius de

Polvoron” CIT Unpublished Thesis

B. Online References

WHAT IS BASELLA ALBA

https://en.wikipedia.org/wiki/Basella_alba

NUTRITION FACTS PERTAINING BASELLA ALBA

https://www.nutrition-and-you.com/basella.html

https://www.aessensegrows.com/en/fresh-produce-catalog/malabar_spinach

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DIFFERENCES BETWEEN A PIE AND A TART

https://timesofindia.indiatimes.com/life-style/food-news/pie-vs-tart-whats-the-difference-

between-the-two/photostory/80410389.cms

https://en.wikipedia.org/wiki/Tart

https://en.wikipedia.org/wiki/Quiche

IMPLICATIONS OF ANTI-BREAST CANCER POTENTIAL OF ALUGBATI

https://www.healthresearch.ph/index.php/news/541-study-on-the-anti-breast-cancer-potential-of-

alugbati-wins-mmhrdc-2nd-international-symposium

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APPENDICES

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Appendix A.

LETTER TO THE DEAN

Dr. Atanacio M. Nacana

College of Industrial Technology,
President Ramon Magsaysay State University
Iba Campus, Iba Zambales

Greetings!

The undersigned BSIT students of the College of Industrial Technology, President

Ramon Magsaysay State University Iba campus, Iba Zambales would you like to conduct a

research study entitled “Development of Creamy Alugbati con Quezo Quiche” With this we

are requesting your approval to conduct this study.

Thank you we are hoping for your positive responsive in our request.

Very Truly Yours,

ANTONIO MIGUEL M. DIZON

DANIELLE D. BAUSA

BRENT JOHN M. TABIGNE

CARL BRIAN GARCIA

CRISANT J. JAVIER

MARY LYNDHEL C. EMPENO

Noted:

MS. RUTH GRACE V. MANZANO

Adviser

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Appendix B

LETTER TO THE RESPONDENTS

Dear Respondents,

The undersigned BSIT students of the College of Industrial Technology, President

Ramon Magsaysay State University Iba campus, Iba Zambales would you like to conduct a

research study entitled “Development of Creamy Alugbati con Quezo Quiche” With this

we are requesting your approval be one of our expert evaluator in this noble endeavor. Rest

assured that all data gathered will be treated with utmost confidentiality and be used solely

for this research.

Thank you, very much kind response, to our request.

Very Truly Yours

ANTONIO MIGUEL M. DIZON

DANIELLE D. BAUSA

BRENT JOHN M. TABIGNE

CARL BRIAN GARCIA

CRISANT J. JAVIER

MARY LYNDHEL C. EMPENO

Noted:

MS. RUTH GRACE V. MANZANO

Adviser

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Appendix C

SURVEY INSTRUMENT

President Ramon Magsaysay State University

College of Industrial Technology,
Iba campus, Iba, Zambales

Dear Respondents,

The undersigned BSIT students of the College of Industrial Technology, President

Ramon Magsaysay State University Iba campus, Iba, Zambales is currently conducting a

research study entitled “Creamy Alugbati con Quezo Quiche”. With this we are requesting

your approval to be one of our expert evaluator in this noble endeavor.

Rest assured that all data gathered will be treated with utmost confidentiality and be

used solely for this research.

Very Truly Yours,

The Researchers

Direction:

Please rate the Creamy Alugbati con Quezo Quiche on the extent of your

appreciation on the following characteristics described by putting a check marked on the cell

provided with the corresponding rating.

SCALE Rating

Highly Acceptable 5

Very Acceptable 4

Acceptable 3

Less Acceptable 2

Not Acceptable 1

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APPEARANCE OF CREAMY ALUGBATI 1 2 3 4 5

CON QUEZO QUICHE (HA) (VA) (A) (LA) (NA)
1. The Creamy Alugbati con Quezo Quiche has
a golden brown color.
2. The Creamy Alugbati con Quezo Quiche is
pleasing in the eye.
3. The Creamy Alugbati con Quezo Quiche is
standard in size.
Average Weighted Mean:

AROMA OF CREAMY ALUGBATI CON 1 2 3 4 5

QUEZO QUICHE (HA) (VA) (A) (LA) (NA)
1. The Creamy Alugbati con Quezo Quiche has
strong aroma of spices and alugbati.
2. The Creamy Alugbati con Quezo Quiche has
pleasant aroma.
3. The Creamy Alugbati con Quezo Quiche has
savory aroma.
4. The Creamy Alugbati con Quezo Quiche has
sweet aroma.
Average Weighted Mean:

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TASTE OF CREAMY ALUGBATI CON 1 2 3 4 5

QUEZO QUICHE (HA) (VA) (A) (LA) (NA)
1. The Creamy Alugbati con Quezo Quiche has
a savory taste
2. The Creamy Alugbati con Quezo Quiche is
sweet.
3. The Creamy Alugbati con Quezo Quiche has
no bitter aftertaste.
4. The Creamy Alugbati con Quezo Quiche is
cheesy.
Average Weighted Mean:

TEXTURE OF CREAMY ALUGBATI 1 2 3 4 5

CON QUEZO QUICHE (HA) (VA) (A) (LA) (NA)
1. The Creamy Alugbati con Quezo Quiche has
a creamy filling.
2. The Creamy Alugbati con Quezo Quiche is
smooth and soft.
3. The Creamy Alugbati con Quezo Quiche has
firm texture of filling.
4. The Creamy Alugbati con Quezo Quiche has
a flaky crust.
Average Weighted Mean:

Signature

Appendix D

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 70

Plates

(Flow chart with picture per stage)

Stage 1. Planning of Creamy Alugbati con Quezo Quiche

Stage2. Marketing and Canvassing of the Ingredients

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Stage 3. Preparation of Ingredient and Materials

Stage 4. Baking of Creamy Alugbati con Quezo Quiche

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Stage 5. Taste Testing and Evaluation

Stage 6. Reformulation

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Stage 6. Finalization

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Appendix E

Ingredients and Procedure of the Product

Creamy Alugbati con Quezo Quiche

Ingredients:

For Crust

2 ¼ cups Flour

¾ cups Cold Butter, cubed

½ cup White Sugar

4-6 tablespoon Cold Water

For Filling

2 tablespoon Cooking Oil

½ teaspoon Salt

1 Pc Red Onion

2 Pcs Garlic Cloves

4 Pcs Eggs

400 grams Fresh Alugbati

240 grams All Purpose Cream

200 grams Cheese

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Procedure:

First prepare the tools and equipment’s (mixing bowl, measuring spoon, measuring

cup, rubber scraper, and sifter/strainer) wash then wipe with dry and clean towel. For the

Tart Shell measure Flour, Butter, Salt, and Water. For the fillings wash Alugbati leaves,

peel Onions, peel and crush Garlic, prepare 3 eggs, then measure Heavy Cream, Cheese,

Salt, Pepper, and Nutmeg . Make pie dough by mixing in the flour, butter and salt until

crumbs are formed. Then add cold water and mix until the dough is formed. Transfer the

dough to a work surface, pat into a ball and flatten into a disk. Wrap the dough in plastic

and refrigerate for 30 minutes. Meanwhile while waiting for the dough to set, make the

filling. First, Chop the onions, then in a large pan, melt 2 tablespoons butter and some olive

oil. Add the chopped onions and sauté for 5 minutes, then add crushed garlic and Alugbati.

Cook until the leaves are wilted and reduced in size, and then drain. In a large bowl,

beat eggs, heavy cream, salt, pepper, and nutmeg. Set Aside. Take out the Dough for the

fridge and roll out the dough in a lightly floured board. Lightly dust the top of the dough.

Roll until the dough is about 1/8 inch thick. Transfer the dough into a Pie pan, and evenly

press the pastry onto the bottom and sides of the pan. Trim off excess dough off the top of

the pan and gently pierce the bottom of the crust with a fork. Transfer to the freezer for

about 30 minutes. Preheat oven to 350F (175C). Blind Baking: line parchment paper over

the dough, fill it with pie weight or with rice, and bake for 15 minutes. Remove the weight

and parchment paper and bake again for another 5 to 10 minutes or until slightly golden.

Remove from oven, Sprinkle the cooked Alugbati into the pie crust, and sprinkle shredded

Cheese. Pour the Egg mixture over the Alugbati and Cheese, and bake until golden brown

and set, about 35 minutes. Allow to cool slightly.

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 76

CURRICULUM VITAE

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 COLLEGE OF INDUSTRIAL TECHNOLOGY 77

Name: Antonio Miguel M. Dizon

Address: Purok 1, Sta. Rita, Masinloc Zambales

Birthplace: Metro Manila

Birthdate: July 1, 1999
Religion: Baptist
Height: 4’5
Weight: 95 kg
Father’s name: Charlito E. Dizon
Mother’s name: Deborah Anne M. Dizon

ELEMENTARY:
Masinloc South Central School
2010-2011
SECONDARY:
Saint Augustine School of Iba
2014-2015
TERTIARY:
Ramon Magsaysay Technological University
2019-2023

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Name: Brent John M. Tabigne

Address: San Narciso, Zambales

Birthplace: Beddeng, San Narciso, Zambales

Birthdate: Febuary 19, 2000

Religion: Roman Catholic

Height: 5’7

Weight: 70 kg

Father’s name: Arthur R, Tabigne

Mother’s name: Emily M. Miraflor

ELEMENTARY:

Beddeng-Mabangcal Elementary School

SECONDARY:

Magsaysay Memorial College

TERTIARY:

President Ramon Magsaysay State University

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Name: Carl Brian C. Garcia

Address: Palauig, Zambales

Birthplace: Manila

Birthdate: February 7, 1988

Religion: Roman Catholic

Height: 4’5

Weight: 63.5

Father’s name: Eufrocenio M. Garcia Jr.

Mother’s name: Emily C. Garcia

ELEMENTARY:

St. Joseph’s College of Quezon City

SECONDARY:

St. Joseph’s College of Quezon City

TERTIARY:

President Ramon Magsaysasy State University

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Name: Danielle D. Bausa

Address: Beneg, Botolan, Zambales

Birthplace: Beneg, Botolan, Zambales

Birthdate: December 21, 2000

Religion: Born Again Christian

Height: 5’5

Weight: 38 kg

Father’s name: Arnold D. Bausa

Mother’s name: Alicia D. Bausa

ELEMENTARY:

Beneg Elementary School

2012-2013

SECONDARY:

Zambales National High School

2016-2017

Lyceun of Western Luzon Zambales

2017-2019

TERTIARY:

President Ramon Magsaysay State University

2019-2022

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Name: Mary Lyndhel C. Empeno

Address: Palanginan, Iba, Zambales

Birthplace: Sta. Cruz, Laguna

Birthdate: June 10, 1999

Religion: Roman Catholic

Height: 5’

Weight: 40 kg

Father’s name: Rodel Empeno

Mother’s name: Madeline Empeno

ELEMENTARY:

Liliw Central Elementary School

SECONDARY:

Liliw Nation High School

TERTIARY:

Ramon Magsaysay Techological University

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Name: Crisanta J. Javier

Address: Palanginan, Iba, Zambales

Birthplace: Sapang Palay, San Jose Del Monte, Bulacan

Birthdate: February 26, 1994

Religion: Roman Catholic

Height: 5’1

Weight: 42kg

Father’s name: Ronaldo R. Javier

Mother’s name: Ma. Victoria J. Javier

ELEMENTARY:

Iba Elementary School

SECONDARY:

Zambales National High School

TERTIARY:

President Ramon Magsaysay State University

“Global education to local communities.”