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CHAPTER II1

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CHAPTER II1

Uploaded by

keshakaye0824
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
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CHAPTER III

METHODOLOGY

This chapter covers the study’s methodology, which includes the research site,

participants, instrument, protocols for collecting and processing data, and statistical

analysis.

Research Locale

The study will be conducted at Southern Luzon State University (SLSU) Lucena

Campus, located in Brgy. Ibabang Dupay, Lucena City. The university has a laboratory

facility for Food and Service Management Students where pineapple peel is processed

into a powder using the food processor and oven. Additionally, the sensory evaluation

will be performed at the same facility.

Respondents

The researchers will select thirty (30) respondents to answer the sensory

evaluation sheet from the faculty, students, and non-teaching staff of SLSU Lucena

Campus to act as consumers for the study. Additionally, four (4) experts will select for the

study, all of whom are food technologists with experience in food processing.

Research Design

This study will utilize quantitative and developmental methods to produce and

evaluate powdered pineapple peel as meat tenderizer. The quantitative method collects

the number of respondents to measure how acceptable the powdered pineapple peel is as
a meat tenderizer through sensory evaluation. Before the evaluation, respondents were

oriented on how to properly evaluate the product.

The developmental methods will be the respondents who were given enough meat

tenderizers using powdered pineapple peel and a score sheet to improve the powdered

pineapple peel as a meat tenderizer and its production process based on feedback from

respondents and experts.

Research Instrument

The researchers will use a survey about the sensory evaluation sheet questionnaire

to assess the quality and acceptability of powdered pineapple peel. The sensory

evaluation sheet focuses on key attributes such as appearance, aroma, color, tenderness,

texture, and general acceptability to determine how consumers perceive the product. A 5-

point hedonic scale adapts and modifies proposed by Russette P. Pelagio, Rosemarie D.

Robles, and Aira Mae O. Tadiosa (2023) will be used, allowing the consumers and

experts to evaluate their preferences in each attribute. Additionally, the findings will

provide valuable insights for the food industry, especially in developing natural and

sustainable methods for improving the meat tenderizers, while also reducing food waste

by utilizing the often-discarded pineapple peel.

Data Gathering Procedures

Researchers will first send a letter to the campus director of Southern Luzon State

University, Lucena Campus, to ask for permission to create an experimental product in

the FSM laboratory area. Upon approval, the development of powdered pineapple peel

will commence. Before product testing, the evaluation sheet criteria will be checked by
the adviser for adjustments and revisions and then submitted for the panelists' approval.

The respondents will be oriented on how to complete the evaluation sheet. The finished

product will then be distributed to the respondents along with the evaluation sheet for

their feedback.

Processing Procedure

Choose ripe pineapples for processing so


that the skin is nutrient-dense and usable.

Wash the pineapple well with running


water to remove dirt, dust, and
Process of pre-treatment contaminants.

Cut the pineapple peels into

Drain the excess water using dry clean


cloth.

Allow the pineapple peels to air-dry


slightly before proceeding with drying.

Figure 7. Process flow of pre-treatment for pineapple peel


Figure 7. shows the process of making powdered pineapple peel (Ananas

comosus) as a meat tenderizer. The raw materials are pineapple (Ananas comosus). First,

you will select ripe pineapples for processing

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