Marang Okra Polvoron First
Marang Okra Polvoron First
Marang Okra Polvoron First
Researcher
ANNA M. MALINTAD
JENNYCEL M PILI
Submitted
MAY 2022
CHAPTER I
INTRODUCTION
Situation Analysis
More and more people are health conscious of the food they intake, the
ingredients from fruits and vegetables and the nutritional benefits of a particular
product is a must for this aware people. Marang and okra can be a good intake
as it satisfies the need of a person who is aware of what they eat and wants to
lessen their sweet intake. A polvorón is a heavy, soft, and crumbly Spanish
shortbread of flour, sugar, milk, and nuts.
The main problem with the marang seed is when they finish eating the
Marang seeds, they throw the Marang seed; they don't know the Marang seed,
which is a great help to the body. That's why I'm looking for a solution to preserve
more or give me an amount that pays more attention to me so that he doesn't
waste the seeds on the Marang seed. Marang okra polvoron is a new method
and innovation to reduce the said situation about the origins with less value. As a
result, it has become a new product suitable to solve the existing problem.
Test the product in terms of taste, aroma, flavor, texture, and safety of the
Marang-okra Polvoron.
People consume marang seed and okra flower from websites for a quick
and efficient approach for everyone's consumption. All the materials utilized to
create the recipe, process, and methods for these products were readily
available in the local market.
CHAPTER II
CONCEPTUAL FRAMEWORK
These chapters discuss the literature on the new process and method of
making a polvoron that could use to develop. Related studies could aid
researchers in gathering data; the study's conceptual framework could ensure
the research project follows the appropriate order.
Family: Moraceae
Family: Mallows,
The marang is probably native to the Borneo in South East Asia. This fruit
is, however, widely cultivated in the Philippines. An evergreen tree, up to 25 m
tall, 40 cm in diameter, sometimes with low buttresses; twigs 4-10 m thick with
long yellow to red, spreading hairs and stipule-scar rings; stipules ovate, 108 cm
long, tallow to red hairy.
The large fruit is esteemed for the sweet, juicy, aromatic perianths
surrounding the seeds, which can be eaten fresh or used as an ingredient in
cakes. Many people rate this fruit better in taste and flavor than jackfruit.
The edible portion (i.e., the fleshy perianth) of marang fruit is 24-33% of
fresh fruit weight; 100 g edible part contains water 65.7-84.2 g protein 0.8-1.47 g,
fat 0.2-.3g, carbohydrates 32.4g, ash 0.5-0.8g, fiber 0.6-0.77g, calcium 17mg,
phosphorus 35 mg, iron 2.1 mg, and vitamin C 30 mg. The energy value is 265-
510 KJ per 100g.
Marang seeds contain protein 11-15 %, fat about 20%, and carbohydrates
54-72% on a dry weight basis.
The festival aims to help rural farmers sell their products, establish
livelihood and business opportunities, and showcase the excellent quality and
distinctive taste of marang produced in Negros Occidental. (PNA) It has also
been traditionally used by ancient people in treating and preventing numerous
types of diseases because of its medicinal properties. It contains a high
nutritional value, which has beneficial effects on the body.
Existing Methods/process
Source: https://www.pingdesserts.com/polvoron-recipe/
https://www.google.com/url?sa=i&url=https%3A%2F%2Ffanyv88.com%3A443%2Fhttps%2Fwww.pingdesserts.com
%2Fpolvoron-recipe
%2F&psig=AOvVaw3nBsumUHDd727_74zkhf0Q&ust=1640593758202000&sou
rce=images&cd=vfe&ved=0CAsQjRxqFwoTCNiJhp6GgfUCFQAAAAAdAAAAAB
AD
COOKING PROCEDURE:
Sift all-purpose flour and toast in a frying pan over medium heat, stirring
continuously with a wooden spoon, and toast it for about 15-18 minutes or until
light brown. Fire off and let it cool slightly before adding to your dry ingredients.
Transfer toasted flour into sugar and milk powder mixture and mix
well to combine. Melt the butter and margarine together in a saucepan over
medium heat. (You can also use either margarine or butter only.) Fire off,
let it cool slightly, pour melted butter into the toasted flour, milk, and sugar
mixture, and mix well. Add your vanilla essence and mix well until blended.
Transfer the polvoron mixture to a tray or large plate. Form the mix
with your desired size and shape using your polvoron plunger by packing
the variety into the molder. Lay each polvoron on a tray and chill for at least
20 minutes or until firm. Then wrap polvoron individually with your wax
paper or clear cellophane. Twist both ends of wax paper in the opposite
direction to seal.
Matrix of Comparison
Okra-flower flour X ✓
Butter ✓ ✓
Marang flour X ✓
Powdered Milk ✓ ✓
THEORETICAL FRAMEWORK
Adoption means that a person does something different than what they
had previously (i.e., purchase or use a new product, acquire and perform a new
behavior, etc.). The key to adoption is that the person must perceive the idea,
behavior, or product as new or innovative. It is through this that diffusion is
possible.
Conceptual Model
After the process and methods, we proceed to Test. It tests whether the
product is beneficial or has a significant contribution to an individual's need and
which to improve after the Testing. It is required to assess the product's
effectiveness and identify whether there are aspects of the methods and process
that must improve. If the process and procedures lack some materials and
ingredients, a revision is required to ensure the affectivity.
Definition of Terms
The following variables are defined based on their use in the study. Terms
can be interpreted in various ways, and they should be determined operationally
based on the method and meaning they intended to convey.
Grinder- A hero is a device for crushing food such as coffee or meat into
small pieces or powder in a kitchen.
Roast- is a cooking method that uses dry heat where hot air covers the
food, cooking it evenly on all sides with a temperature of at least 150 degrees
Celsius (300 degrees Fahrenheit.
Seeds- is the small, hard part of a plant from which a new plant grows.
DESIGN PHASE
Step 5.
PACKAGING
FIGURE 3: Process Flow of marang-okra polvoron
Table 2 shows the materials and supplies needed to create and complete
the new method and process of marang-okra polvoron.
TOTAL 1,266.00
Tools and Equipment and their Functions
Table 3 lists the tools and equipment utilized in creating the projects and their
roles.
This part shows the activities conducted in creating the project. It involves
time in the project's construction and manufacturing costs.
Step 1. Prepare all necessary materials to make polvoron such as marang seeds,
okra flower, grinder, wok pan, sieve, sianse, strainer, scissor, Glass bowl,
molder, and water cellophane.
Step 2. Roast the marang seeds and okra flower for about 10 minutes in low heat
Step 3. Grind the roasted marang seeds and okra flower until refined
Step 4. Sieve the fine marang seeds and okra flower to separate flour from its
remains.
Step 5. I put the flour made of marang seeds and okra flower in the glass bowl,
then added sugar and milk powder. Mix well
Step 6. In the pan toast, the flour in a low fire becomes light brown in 5 minutes.
Step 11. Get the molder and collect the mixture until it is complete. Press in
mixture inside the molder against the flat surface of the plate until it is stuck in.
Table 4 below shows the timeframe of the projects. During the creation of the
marang-okra polvoron, the data was evaluated.
This table shows the process started to form the creativity. The duration will be in
the third week of November. Conceptualization will be in the last week of
November, fabrication, Testing in December first week, revision in the second
week, and evaluation in the third of December.
PROCESS February March April May
Ideation
Conceptualization
Fabrication
Testing
Revision
Evaluation
Production Cost
Table 5 shows the overall cost of the project and the total expenses incurred by
the researchers based on the amount allocated to materials, tools, and
equipment for the project.
Sense 1pc 75 75
Molder 2pcs. 20 40
Scissor 1pc 25 25
Research Instrument
1 Very Unsatisfied The respondents find the product extremely not good.
Texture:
1 Very Unsatisfied The respondents find the product extremely not good.
Aroma:
Numerical Description Value Description
Value
Appearance:
Numerical Description Value Description
Value
1 Very Unsatisfied The respondents find the product extremely not good.
Packaging/ Labeling:
Numerical Description Value Description
Value
Thirty total respondents evaluated the product. The data gathered via
questionnaires were counted, statistically evaluated, and interpreted.
Evaluator
Statistical Treatment
With the adviser's help, the assessment was carried out by articulating the
evaluation. Furthermore, an evaluation sheet was intended to confirm the
polvoron's flexibility by examining the aroma, texture, taste, and appearance of
the marang-okra product. For averaging, the study utilized weighted mean
statistics.
CHAPTER IV
STUDY
The data were gathered and interpreted using the indicators used in the
consumer's sensory perception of food attributes. The data were analyzed in
taste, aroma, texture, appearance, and packaging.
Moreover, the general mean for the texture rating is 4.44, which means
that the bakers or experts were satisfied. This further explains that the
respondents find the texture of the marang-okra polvoron satisfactory.
Table 8 Assessment of the Baker as Respondents on the Aroma of the
Marang Okra Polvoron.
Moreover, the general mean for the texture rating is 4.40, which means
that the bakers or experts were satisfied. This further explains that the
respondents find the aroma of the marang-okra polvoron satisfactory.
Table 9 Assessment of the Baker as Respondents on the Appearance of
the Marang Okra Polvoron.
Characteristics Mean Descriptive Rating
Moreover, the general mean for the texture rating is 4.53, which means
that the bakers or experts were satisfied. This further explains that the
respondents find the appearance of the marang-okra polvoron satisfactory.
Moreover, the general mean for the texture rating is 4.34, which means that the
bakers or experts were satisfied. This further explains that the respondents find
the taste of the marang-okra polvoron satisfactory.
Moreover, the general mean for the texture rating is 4.13, which means that the
students or experts were satisfied. This further explains that the respondents find
the texture of the marang-okra polvoron satisfactory.
Moreover, the general mean for the aroma rating is 4.16, which means
that the students or experts were satisfied. This further explains that the
respondents find the aroma of the marang-okra polvoron satisfactory.
Moreover, the general mean for the appearance rating is 4.16, which means that
the students or experts were satisfied. This further explains that the respondents
find the appearance of the marang-okra polvoron satisfactory.
Moreover, the general mean for the taste rating is 4.34, which means that
the students or experts were satisfied. This further explains that the respondents
find the taste of the marang-okra polvoron satisfactory.
Moreover, the general mean for the packaging rating is 4.74, which means that
the students or experts were satisfied. This further explains that the respondents
find the packaging of the marang-okra polvoron satisfactory.
Moreover, the general mean for the texture rating is 4.64, which means
that the parents or experts were satisfied. This further explains that the
respondents find the texture of the marang-okra polvoron satisfactory.
Moreover, the general mean for the aroma rating is 4.70, which means that the
parents or experts were satisfied. This further explains that the respondents find
the aroma of the marang-okra polvoron satisfactory.
Moreover, the general mean for the appearance rating is 4.63, which means that
the parents or experts were satisfied. This further explains that the respondents
find the appearance of the marang-okra polvoron satisfactory.
Moreover, the general mean for the taste rating is 4.63, which means that
the parents or experts were satisfied. This further explains that the respondents
find the taste of the marang-okra polvoron satisfactory.
Moreover, the general mean for the packaging rating is 4.31, which means
that the parents or experts were satisfied. This further explains that the
respondents find the packaging of the marang-okra polvoron
satisfactory.Components of the project
Limitations
Feature/Specification
The following are the features and specifications for making the okra candy.
a) Economical- The product and the process to make it is very affordable and
convenient.
c) Marang-okra polvoron- this product is suitable for business and can help
consumers.
d) polvoron- preserve marang and okra combined with sugar and skimmed
milk/powdered
milk.
CHAPTER V
Based on the result of the survey and validated data. The product was
found satisfactory in each area regarding aroma, texture, taste, appearance, and
packaging labeling. Based on the findings from the data collected, it satisfies the
respondent's point of view and taste of a polvoron on how it should be.
Conclusion
1) The marang okra polvoron is for dietary purposes and is advantageous for
these people to maintain healthy living.
3) The marang seed and okra flower vegetables are appropriate to use as
ingredients in making sweets.
The researchers recommend the following based on the result of gathering the
data and Testing:
1. For more varieties of polvoron, the researcher suggests the addition of another
Healthy vegetable as an ingredient.
2. Future researchers may opt to introduce a new method of preparing the okra
candy and may use this study as a reference or related literature.
REFERENCES: