1

Chapter 1
THE PROBLEM AND ITS SETTING

Introduction
Terrence Barrington Thomas (2013) captured the glimpse of
fishing when he stated that despite increased human populations
that

create

great

number

of

demands

on

rivers

and

lakes,

fishing still continues to be of great need to people when it

comes to hunting for food.
It is impossible to overstate the importance of fish to
human populations around the world. Throughout history, humans
have used fish protein as a food source, with wild caught fish
providing the bulk of fish protein.
While

harvested

declining,

production

fishes
of

from

fish

the

from

ocean
farms

are

steady

or

(aquaculture)

is

booming. Edwards and Demaine (1997) defines aquaculture as the

farming of aquatic organisms by small-scale farming households or
communities, usually by extensive and semi-intensive low-cost
production technology appropriate for their resource base.
In

the

context

of

the

Philippines,

the

Philippine

fisheries industry comprises marine fisheries, inland fisheries,

and aquaculture. Marine fisheries can be further divided into
municipal

fisheries

and

commercial

Fisheries and Aquatic Resources, 2013)

fisheries.

(Bureau

of

Furthermore,

fishing

significant industry.

in

the

Philippines

is

very

The average fish catch goes beyond up to

two (2) million metric tons every year. Almost half of the total
number of fish catch is from the townspeople who operate in
shallow coastal waters using small boats. Gomez (2011) stated
that

there

is

plethora

of

different

aquatic

fishes

and

resources from the surrounding inland seas of the country. The

countrys archipelagic nature is only one of the reasons for its
importance. Artificially created fishponds which is another form
of the fishing industry also yields a variety of aquatic animals
such as shrimps, tilapia, and milkfish.
One of the main reasons why fishing industry is a huge chunk
in the country is because much of the total fish catch is for
domestic consumption. The other reason is the Filipinos great
liking for fish. No meal is complete without fish. As a result
the

Philippines

has

one

of

the

highest

per

capita

fish

consumption in the world at 36 kg per year of fish and fishery

products (Bureau of Fisheries and Aquatic Resources, 2012).
Since 1990, aquaculture production has grown by almost 10
percent each year, more than twice the rate for poultry, the
second fastestgrowing sector of animal protein economy. Total
fish-farm production in 2000 was almost 36 million tons. In 1950,
aquaculture provided less than one percent of the fish supply;

now it accounts for a full 27 percent of the world fish market

(Bureau of Fisheries and Aquatic Resources, 2012).
Fish as freshwater resources are abundant in the locality
specifically in the province located along Lake Mainit, live fish
is common in the market. There are fishes which can be marketed
alive because they live long after they are caught. Best examples
are dalag and hito (De Guzman, et. al., 1996).
One

of

the

widely

eaten

species

of

fish

in

the

municipalities around Lake Mainit is the tilapia. The Tilapia or

scientifically called Oreochromis spp. are mainly freshwater fish
inhabiting shallow streams, ponds, rivers and lakes. They eat a
variety

of

food

making

them

disease-resistant

and

easily-

breeding kind of fish. They can flourish in either fresh or

brackish water which is a mixture of both fresh and seawater.
These characteristics make tilapia suitable for culture in most
developing countries. Most of the time, they are grown in rice
paddies, floating or anchored cages, and ponds.
According to the Invasive Species Specialist Group (ISSG) in
2006, tilapia has historically originated in Africa but was later
on introduced to many other countries all around the world. The
deliberate and unintentional introductions of tilapia into the
Asian freshwater lakes have stirred Indonesia, Honduras, Papua
New

Guinea,

and

the

Philippines

to

come

up

with

outdoor

aquaculture efforts and projects. The tilapia farm projects from

these aforementioned countries have the biggest possibility to

become

environment

friendly.

Presently,

China

is

the

largest

tilapia producer in the world which is then followed by Egypt.

Tilapia has nearly a hundred species and yet, aquaculture
producers

have

developed

and

are

still

increasing

numerous

variety or breeds which grow efficiently in order to make them

palatable by having a desirable appearance and sumptuous flavor.
Tilapia comes in different colors although the red and black
classes of tilapia are the most well- known tilapia species. The
accepted market name for all varieties is Tilapia, and the
three primary species in the marketplace are: Nile or Black
tilapia (Oreochromis niloticus), Blue tilapia (O. aureus), and
Mozambique or red tilapia (O. mossambicus).
Talking about tilapia habitat, reports from the Gulf States
Marine Fisheries Commission (GSMFC) in 2013, tilapia can be found
in lakes, wetlands, marine habitats, water courses,estuaries, and
marine environments. They prefer tropical environments with water
temperatures in the 25-30 C range. Some species can tolerate
cold temperatures down to the point of 8 or 9 C.
Sensitivity to salinity also varies greatly between species;
some

species

can

fully

tolerate

seawater

(ISSG,

2006).

Some

species have been shown to tolerate salinities above 45 psu, but

they may not reproduce at those salinities (GSMFC, 2013).

Global

Invasive

Species

Database

dated

12

January

2006

revealed in their study that tilapia has been used as biological

controls for some aquatic plant problems and prefers more on
floating aquatic plant but also consume some filamentous algae.
On the other hand, larger tilapia species are generally poor
community aquarium fish because they consume plants and fight
with other fish. However, the larger species are often raised in
aquariums
rapidly

as

and

food

source,

tolerate

high

because

stocking

they

grow

densities

and

and

multiply

poor

water

quality. The tilapia of North Africa are fast-growing, tolerant

of stocking density, and adaptable. Because of these good things
about

tilapia,

extensively

in

they

have

many

been

parts

introduced
of Asia and

to

and

are

are

farmed

increasingly

common aquaculture targets elsewhere. (FishBase, 2006)

Commercially grown tilapia is almost exclusively male. Being
prolific breeders, female tilapia in the ponds or tanks will
result in large populations of small fish.
Fish meal is still a preferred protein source for fish diet
corresponding to its high protein quality. According to Nalylor
(2000), tilapia is an important food fish in both progressive and
developing countries and is therefore widely used in commercial
farming

systems

for

intensive

aquaculture

tilapia

have

been

important source of food for man at least since recorded history

began.

Fish and soybean meals are the major protein sources in fish
and

shell-fish

diets.

However,

increased

prices

and

unavailability of these two sources necessitate for alternative

protein sources (Olvera, Novoa, 1990 and Refstic et. al., 1999).

Abdel-Halim

(2001)

cited

in

his

study

that

fish

feeds

supplement were critical in intensive system, and is usually a

major part of production cost. Therefore, fish nutritionists have
made several attempts to partially or totally replace soybean
meal with less expensive, unconventional and locally available
plant protein source. He therefore added that the Nile tilapia
(Oreochromis Niloticus) was chosen to carry out the said
because

of

its

fast

growth,

efficient

use

of

natural

study

aquatic

feeds, propensity to consume a variety of supplemented feeds,

resistant to diseases and handling and tolerance to wide range of
environmental condition.

Tilapia is a perfect substitute for any other fish dish. It

is a nutritious and healthy component of a balanced diet that is
high in protein, low in fat and substitutes well in any seafood
recipe. McCarthy (2014) published in his article that in the
United States alone, tilapia is rapidly becoming one of the most
popular

seafood,

ranking

it

as

with
the

the

fifth

National
most

Marine

consumed

Fisheries
seafood.

In

Service
fact,

Americans annual consumption of tilapia has quadrupled over the

last 4 years, from a quarter pound per person in 2003 to more

than a pound in 2007.

Researchers predict tilapia is destined to be one of the

most

important

farmed

seafood

products

of

the

century.

Mike

Picchietti, president of Americas Tilapia Alliance, believes the

fishs popularity comes from the fact that its easy to farm, so
its inexpensive and it goes down easy.

According to the United States Department of Agriculture a

100-gram serving of tilapia contains 96 calories and only 1.70
grams

of

fat,

carbohydrates,
tilapia

is

milligrams

and
fiber

also
per

there
or
good

serving,

are

sugar.
source
and

no
A
of

170

significant

single

100-gram

potassium,
milligrams

amounts
serving

containing
of

of
of
302

phosphorous.

Tilapia is also a good source of folate, containing 24 micrograms

per serving, as well as 124 international units of vitamin. Fresh
Tilapia is low in fat, low in calorie, low in carbohydrate and is
high in protein. Fresh Tilapia is also an excellent source of
Phosphorus, Niacin, Selenium, Vitamin B12 and Potassium. In 2008,
researchers at the Wake Forest University School of Medicine
released a study comparing fatty acid levels among popular fish.
They found out that tilapia contained far less omega-3 fatty acid
than other American favorites, such as salmon and mackerel. Out
from the results of the paper, they have come to know that salmon

also has a more favorable omega-3 to omega-6 ratio. While both

fatty

acids

are

important,

omega-3

has

anti-inflammatory

properties that play a critical role in brain development and

cognitive function and may prevent diseases like diabetes and
Alzheimers.

According to Dr. Floyd Chilton who directed the study in

2014, tilapia has as much omega-3 as other popular seafood,
including lobster and yellowfin tuna. Further, based from the
article written by Melody Anne Coffman (2013), tilapia is also
very low in fat. A 4-ounce serving of tilapia has about 1 gram of
saturated fat, 29 grams of protein and around 200 mg of omega-3.
By

comparison,

1-ounce

serving

of

bacon

(about

strips)

contains 4 grams of saturated fat, 10 grams of protein and 52 mg

of omega-3. Moreover, tilapia is high in vitamin B-12, which has
several functions throughout the body. This vitamin is essential
for red blood cells to form properly. The brain relies on B-12
for neurological function and to protect nerve endings. Adults
need 2.4 micrograms of B-12 each day in order to support all of
these functions. Coffman (2013) further stated in her article
that a 4-ounce fillet of broiled tilapia has less than 150 total
calories,

according

to

the

National

Nutrient

Database

for

Standard Reference. Battered and fried tilapia has about 50percent more calories than tilapia that is grilled or broiled.
Between 10 and 35 percent of the calories need to come from

protein to support muscle growth and tissue repair. If a person

normally consumes a 2,200-calorie diet, he/she needs 55 to 193
grams of protein each day. A 4-ounce portion of tilapia provides
about 30 grams of protein. This macronutrient offers 4 calories
per gram, which equates to 120 calories from protein in tilapia.
Enjoying a 4-ounce grilled fillet of tilapia offers 0 grams of
carbohydrates and a minimal 3 grams of fat, or 27 calories from
fat.

Hannigan

(2010)

pointed

out

that

the

method

with

which

tilapia is cooked, as well as what it is served with can greatly

alter the nutritional profile. Steaming, roasting, poaching, and
other low-fat cooking method works well with tilapia.

A well known dietician named Melainie Rogers (2014) once

stated that tilapia can also be grilled as it is a firm-fleshed
fish, and this cooking method adds extra flavor to the fish
without drastically increasing the calorie content. Using fresh
herbs or vegetable-based sauces such as salsa or tomato sauce
rather

than

cream

or

butter

also

keeps

the

overall

calorie

content low.

Tilapia is a good quality food and has a firm and delicious

flesh.

It is one of the easiest and most profitable fish to farm

that is why it is is very significant in the Province of Agusan

10

del Norte particularly in the Municipalities of Santiago and

Jabonga where there is abundant supply in the market.

Thus, it is in this light that this research aims to produce

delicacies

from

tilapia

using

the

Nile

or

Black

tilapia

(Oreochromis niloticus) which is more common around the community

as compared to the other two tilapia species.

Statement of the Problem

This study will be primarily focused on the development,
utilization,

and

acceptability

of

Nile

tilapia

(Oreochromis

niloticus) into select recipes. Specifically, the study answers

the following problems:
1. What four (4) preparations can be made from each recipe?
a. Lumpia Tilapia
b. Fishballs Tilapia
c. Kropek Tilapia
d. Siomai Tilapia
2. What is the level of acceptability of the preparation of
each recipe in terms of:
a. Appearance,
b. Flavor,
c. Odor and Aroma,

11

d. Texture and consistency, and

e. General Acceptability?
3. Do differences exist on the acceptability level of the four
preparation

of

lumpiang

tilapia

in

terms

of

appearance,

flavor, odor and aroma, texture and consistency and general

acceptability were the respondents are classified to age and
gender:
a. Children,
b. Adolescents, and
c. Adults
4. Do differences exist on the acceptability level of the three
preparation

of

fishball

tilapia

in

terms

of

appearance,

flavor, odor and aroma, texture and consistency and general

acceptability were the respondents are classified to age and
gender:
a. Children,
b. Adolescents, and
c. Adults
5. Do differences exist on the acceptability level of the three
preparation

of

kropek

tilapia

in

terms

of

appearance,

flavor, odor and aroma, texture and consistency and general

acceptability were the respondents are classified to age and
gender:
a. Children,

12

b. Adolescents, and
c. Adults
6. Do differences exist on the acceptability level of the three
preparation

of

siomai

tilapia

in

terms

of

appearance,

flavor, odor and aroma, texture and consistency and general

acceptability were the respondents are classified to age and
gender:
a. Children,
b. Adolescents, and
c. Adults
7. What is the accepted preparation of each recipe?
8. What is the nutritive value of each recipe?
9. What is the maximum shelf life of each recipe of tilapia?

Conceptual Framework

Tilapia
(Oreochromis niloticus)

13

DEVELOPMENT

SIOMAI TILAPIA

LUMPIANG
TILAPIA

KROPEK TILAPIA

FISHBALL
TILAPIA

ACCEPTABILITY
Appearance
Flavor
Odor or Aroma
Texture
General Acceptability

Significance of the Study

The
following:

Figure 1

Conceptual Framework of the Study

researcher deemed this study significant

to

the

14

Home

Economics

Teachers.

The

results

of

the

study

will

facilitate the teachers to implement new recipe for the learners

to discover new techniques in developing processed food.
Curriculum Makers and Administrators. This can be applied in
upgrading the curriculum on health and nutrition particularly in
utilizing local raw materials. This will be made available to the
curriculum makers as basis in carrying out the needs in education
as a whole.
Homemakers.

The

outcome

of

this

study

will

give

new

brilliant ideas to the housewives on how to prepare various meals

and

recipes

out

from

tilapia

which

is

both

affordable

and

nutritious.
Community. This research will give awareness and knowledge
on other ways and recipes to cook tilapia other than the usual
main

dishes.

freshwater

They

fish

will

and

use

have

the

them

in

idea

of

different

giving

value

to

entrepreneurial

undertakings. This will also be an advantage for people in the

community

through

extension

service

on

livelihood

skills/training.
Entrepreneurs. This study will encourage entrepreneurs to
invest into the business of making tilapia dishes in low capital.

15

Health Supervisors. This study will provide them hints on

how

to

enhance

and

strengthen

their

respective

program

in

fighting for malnutrition.

Scope and Delimitation

This

study

acceptability

will

of

Nile

be

limited

tilapia

to

the

development

(Oreochromis

niloticus)

and
as

ingredient in selected recipes namely Lumpiang Tilapia, Fishball

Tilapia, Kropek Tilapia and Tilapia Siomai.
The

study

will

also

cover

the

development

and

standardization of experimental recipes and their acceptability

among selected pupils, students, members of the community of
Barangay Jagupit, Santiago, Agusan del Norte.

Definition of Terms

16

The terms below were defined to assist the readers for a

more

vivid

and

clearer

understanding

as

to

how

they

were

operationally used in the study.

Acceptability.

The

degree

to

which

specific

food

is

accepted, approved, or considered pleasant by the individual or

group as to flavor, texture, appearance, and aroma.
Adolescents. The respondents whose age ranges from 13 17
years old who are students of Jagupit National High School,
Jagupit, Santiago, Agusan del Norte.
Adults. The respondents whose age ranges from 22 years old
and above who are members of the community of Barangay Jagupit,
Santiago, Agusan del Norte.
Children. The respondents whose age ranges from 9 12 years
old who are pupils from Jagupit Elementary School.
Kropek Tilapia. Light, puffy and flavorful crispy crackers
made of tilapia that often served as a side dish for fried and
roast dishes.
Lumpiang Tilapia.

Consists of a food wrap (Lumpia wrapper)

covering a variety of savory ingredients such as sauted ground

tilapia and combined with a variety of vegetables and seasonings.

17

Siomai

Tilapia.

Dumpling

served

made

of

ground

tilapia,

combined with carrots, turnips, which is then wrapped in wanton

wrappers.
Tilapia Fishball. Deep fried street food that is flat in
shape which is made from tilapia and served with a sweet and
spicy sauce or sweet and sour sauce.

General

Acceptability.

This

encompasses

the

whole

presentation as to the aroma, appearance, texture, and flavor of

the tilapia developed into selected pastries.
Product
product

Quality.

acceptable.

The

The

whole

given

attributes

emphases

are

making

formulated

nutrient

content,

palatability, sanitation, digestability, economic, and aesthetic

aspects.
Processing.

To

prepare

something

by

following

series

of

steps or action.
Sensory

Evaluation.

scientific

control

used

to

evoke

measure, analyze, and interpret sensations, as they are processed

by the sense of sight, smell, touch, and hearing.
Utilization. To prepare something by following series of
steps or action.

18

Chapter 2
REVIEW OF RELATED LITERATURE

This chapter presents the related studies and literature

which guide the foundation of the current study.
Fish are aquatic resources. Those obtained from salt water
are called marine fish; those from lakes, ponds, river and other
inland bodies of water are called inland fish. Most fish are
caught in the open seas and their availability is not dependent
on mans production efforts. However, man has learned to culture
some marine fish.
Live

fish

has

the

advantage

of

being

exempted

from

deteriorative changes during handling and marketing, for there is

no need of putting them in cold storage to keep them alive (de
Leon

et.

Al.,1999).

Marcos

(2001)

cited

that

many

seafood

specialty restaurants maintain aquariums from where consumers can

choose the fish they want to cook.
In the Philippines, bangus and tilapia are the foremost
example of fishes raised in fish ponds. The limited resources and
unlimited wants are the most perennial in society today that
resulted to fish farming of the above mentioned species.
Fishes are highly efficient in converting food into animal
proteins. For every 1.5 kilograms of food gain 1 kilogram of body

19

weight. This equals poultry in converting food into body protein.

Generally

this

conversion

rate

is

higher

than

in

slaughter

animals. The labor productivity is high since a well managed

catfish farm can yield about five tons of fish per man year of
labor from one acre or earthen ponds. This compares favorably
with industrial beef or pork farming (De Guzman, et. al., 1996).
The steely increase of industrial fish farming shows great
potentials in some countries. Catfish, carp, trout, tuna, and
salmon are harvested in aquaculture. Fish species with fewer
bones,

white

meat,

and

mild

flavor

are

attractive

to

the

consumer (PCAARDD - DOST 2003).

Tilapia can be used as an alternative to other meat products
in

both

quantity

and

quality.

Tilapia

offers

important

nutritional properties, as it is a source of essential fatty

acids like Omega 3, and higher quality protein than chicken, beef
or pork (Godoy, 2014).
Because

of

the

abundance

of

Nile

tilapia,

it

can

be

developed into various recipes as ingredient in selected pastries

such as lumpiang tilapia, fishball tilapia, kropek tilapia and
siomai tilapia.

FOREIGN LITERATURE

20

Tilapia has steadily risen to the top as a seafood staple on

American dinner tables.

Based on the data from the National

Fisheries Institute, the mild fish has climbed to become the

fourth most eaten seafood in the U.S., behind only shrimp, salmon
and

canned

tuna.

Chilton

(2014)

stated

that

tilapia

can

be

grilled whole as a low-fat cooking method that adds extra flavor

to

the

fish.

It

is

firm-fleshed

white

fish

that

is

most

frequently farm-raised. It can be purchased frozen or fresh, and

can be cooked in a variety of methods. Tilapia is usually not too
expensive, and it has a neutral taste, so it can be paired with a
variety of sauces or marinades. MccCarthy(2014) of Fox News. com
also commented that tilapia gives a lot of leeway to farm. Its a
very hearty variety that is adaptable to different types of fee
and It tastes pretty good.

According to Monterey Bay Aquarium

Seafood Watch, over 95 percent of tilapia consumed in the U.S. in

2013 came from overseas, and 73 percent of those imports came
from China. One reason is that the fish thrives in a subtropical
climate, making it a difficult fish to farm in most parts of the
United States.

LOCAL LITERATURE

21

The

necessity

to

come

up

with

alternative

sources

of

nutrition and income exists in many progressive and developing

countries.

One

alternative

which

is

not

fully

developed

and

sufficiently employed is the inland aquaculture. In the context

of

the

Philippines,

prominent
Philippine

fish.

tilapia

According

Council

for

to

is

one

of

Rafael

D.

Aquatic

and

the

most

Guerrero
Marine

cultivated
III

of

Research

the
and

Development, tilapia is the second most cultured fish next to

milkfish or bangus as it is called in the local dialect. The
Philippines has had gained success with different ways and means
to

effectively

utilize

tilapia

in

both

rural

and

urban

communities along with large commercial producers in the field of

inland cultivation of tilapia.
In can be recalled that earlier in 1970s, the Philippine
marine fisheries sector was severely damaged due to fuel crisis.
However, the Philippine government decided to develop tilapia
because of its high potential to help the poor rural people and
the commercial growers. Researchers developed the technology to
increase tilapia production and rise above marketing constraints.
Tilapia

technology

was

adapted

and

extended

to

small-scale

farmers and large commercial producers. There has been steady

growth in both foreign and domestic markets then.

22

After carp, tilapia is said to be the second most cultivated

fish in the world. Hence, it is not very surprising to note that
it is one of the most famous and patronized farmed fish in the
world as its production continues to increase.
The data from the Philippine Fisheries Profile revealed that
the total tilapia production from aquaculture in 2002 was 122,
315 MT where 93% of it came from freshwater ponds and cages while
the remaining 7% is from brackishwater ponds. The contribution of
Bicol Region were 183 MT from freshwater fishpond and 4,366 MT
from freshwater fish cages totaling to 4,5459 MT consequently
3.7%

contribution

to

the

natural

production.

(Philippine

Fisheries Profile 2002).

The Bureau of Fisheries and Aquatic Resources said that the
local market has already a plethora of high quality tilapia and
with

an

astounding

great

potential

in

foreign

markets.

It

provides a readily available supply of table fish for both rural

and urban families. There are many methods of growing tilapia to
marketable size in our region which includes : earthen pond, cage
culture, fish pen, tanks, hapas and raceways.

However, the most

common method used in the Philippines is earthen pond & cage

culture.

23

RELATED STUDIES

Local Studies
There

are

experimentations

that

bear

on

the

topic,

utilization, and acceptability using freshwater fish, root crops,

vegetables,

cereals

and

considered

nutritious

other

fortifier

indigenous
that

fruits.

suffice

the

These

are

nutritional

needs of man.
Genetically Improved Farmed Tilapia (GIFT) is the aftermath
of the worlds first selective breeding program for tropical
fish. It has then become a template for genetically improving
other aquaculture species. The GIFT strain of Nile tilapia grows
quickly and survives well, dramatically increasing aquaculture
yields.

Reports

Resources

from

disclosed

the
that

Bureau
between

of

Fisheries

1990

and

and

Aquatic

2007,

tilapia

production in the Philippines expanded by 186 per cent, while

production costs fell by 32-35 per cent. The Asian Development
Bank found in 2003 that GIFT and GIFT-derived strains accounted
for 68 per cent of tilapia seed produced in the Philippines and,
in

the

same

year,

President

Gloria

Macapagal-Arroyo

declared

tilapia the up-and-coming food of the masses.

Before 1995, dried goby locally called as pidjangang buwad,
could only be seen in small quantities at Jabonga, Agusan del
Norte and Mainit, Surigao del Norte public market. This was

24

because fish dealers dry only unsold goby at the end of the day
in their desire to recover their capital. Later, they discovered
that they could earn more selling dried goby. The processing was
handled mostly by the womenfolk (http://pidjanga.blogspot.com).
Another small freshwater fish of commercially value in the
country

named

Ayungin

(Leiopotherapon

plumbeus),

particularly

along the shores of Laguna de Bay. It is very popular food fish

in most of the Southern Tagalog provinces developed into dried
fish and fermented Ayungin.
The Philippine Council for Aquatic and Marine Research and
Development

has

reviewed

the

project

titled

Enhancement

and

Standardization of Fermentation Process of Rock Oyster Sisi for

Marginal Fishers in Samar. The project was undertaken by the
Samar

State

University

in

Catbalogan,

Samar

(PCAARRD

DOST

2012).
The said study aimed to standardize the fermentation process
of

rock

oyster

based

on

existing

processing

technology.

To

develop the fermentation standards for sisi, market samples were

gathered from various sources. These were evaluated in terms of
color, taste and packaging materials taking into consideration
the processing procedures applied by processors(PCAARRD DOST
2012).
Preparation
preparation

which

of

Lamayong

originated

Bangus,
in

refers

Palawan.

The

to

fresh

method
fish

of
are

25

sliced open and deboned, in some cases filleted, then rubbed with
chili

or

plain

vinegar

with

crushed

garlic

or

ground

black

pepper. The fish is partially dried, packed in vacuum sealed bags

and then frozen.
While bangus is used in this recipe, other fresh fish of
ones choice can be used in making lamayo. Those who like fried
daing na bangus, tinapa, tuyo, danggit, and other similar food
preparation, will surely love lamayo.
Dr. Carmencita L. Culasing in 2006 of the Cagayan State
University, College of Fisheries and Marine Sciences in Aparri,
Cagayan, first initiated the creation of the delectable bagoong
(fish paste) in cubes.
The technology eliminates the problem of toxin production by
Clostridium botulinum due to anaerobic and water content of the
traditional

bagoong.

Furthermore,

the

absence

of

anaerobic

bacteria makes it a safe food additive.

Dr. Culasings innovation was recognized by the Philippine
Council for Aquatic and Marine Reserch and Development (PCAMRD)
through its Aquatic Technology Competition Program (PCAMRD - DOST
2006).
Danggit is a marine fish common in Philippine coastal
waters. It can be processed into boneless danggit which is a high
value food product.

26

In General Santos City, there are 34 commercial deep sea

fishing firms operating in the fishing grounds of Sarangani Bay,
Mindanao Sea, Celebes Sea, Sulu Sea and Moro Gulf. In addition,
more than 5,000 motorized and non-motorized bancas engage in
municipal fishing. The local fishing industry unloads an average
of 250-300 MT of fish daily. Dominant fish caught are the high
valued yellow-fin tuna, marlin, round scad, skipjack and others.
The GSC Fish Landing will soon be moved to a 12 hectare fish port
complex designed to handle 300 MT daily with all the needed
facilities

as

cold

storage,

ice

plant,

brine,

blast

contact

freezers and fish container storage (Banao, 2004).

Five (5) fish canning/processing plants operate in the city.
A recent industry is fish fillet processing by Yamaoka Nippon
Corp.,

Japanese-Filipino

venture.

In

2001,

combined

export

product totaled 15,865 MT of canned tuna.

Based

on

the

studies

reviewed,

indigenous

materials

developed and utilized in the studies have potential in producing

excellent results with high nutrient when utilized into food
recipes. It was further shown that the obvious means in combating
the number one problem in health malnutrition is through using
indigenous materials readily available to improve dietary intake
of Filipinos.
The

above

mentioned

literature

and

studies

provided

the

researcher with broader insights into the topic of their study.

27

It is believed that this study does not replicate any other study
but an original idea that served as a beginning for other studies
on the development and acceptability of Tilapia as ingredient in
selected recipes.

Chapter 3

28

RESEARCH METHODOLOGY

This

chapter

presents

the

research

design,

sample

and

sampling design, instruments, research procedures that are used,

and the statistical treatment of data.

Research design
This study is mainly a descriptive exploratory method of
research. Its main drive is the utilization and development of
tilapia as well as to search for the acceptability level between
the children, adolescents and adults.

Sample and Sampling Design

The research will make use of purposive random sampling. 45
respondents were drawn from the prospective consumer population.
They were composed of 15 pupils from Jagupit Elementary School:
15 students from the Fourth Year level of Jagupit National High
School who major Food Trades in their Technical- Vocational (TVE)
subject:

15

members

of

the

Santiago, Agusan del Norte.

community

of

Barangay

Jagupit,

29

The

study

will

employ

random

sampling

technique

in

identifying the respondents because base on the previous casual

conversations to prospective consumers, there were some who do
not eat tilapia
The distribution of respondents is presented in Table 2
below.
Table 2
Distribution of the Respondents
by Age Group and Gender Group

Age Group /
Categories

Value Label

Children (9-12)

15

Adolescents (13 - 17)

15

Adults (22 above)

15

1
2
3

Research Instruments
Scorecard for Sensory Evaluation. The researcher will use
the

Scorecard

for

Sensory

Evaluation

as

data

gathering

instrument. This contains the sensory characteristics of food

that

will

odor/aroma,

be

evaluated
texture

or

as

to

appearance,

consistency

and

flavor/

taste,

the

general

acceptability. Each item will compose a score value from 1- 9

with corresponding interpretation. Nine (9) as the highest point

30

rate and one (1) as the lowest. The judgment of the quality of
the food lies on the one tasting it.
Hedonic Scale for General Acceptability. This kind of scale
will define categories of responses in provisions of likes and it
will

compose

of

six

(6)

or

more

points

which

defined

and

indicated the degree of acceptance on the quantitative changes of

food. In this study, it will use the 9 point scale value with
equivalent sensory qualities or interpretations. This is widely
used in testing the acceptability for all food products (Claudio
and de Leon, as cited by Jacinto, (1998) and Gongora (2004). In
this

connection,

the

testers

indicated

his

degree

of

acceptability for the recipes presented for 9 different levels.

SCORECARD FOR SENSORY EVALUATION OF ACCEPTED RECIPE

Direction: Taste the food/recipe and rate how much you like or
dislike the recipe. Please encircle the corresponding number on
the score value column indicate you opinion on the corresponding
recipe food item presented.

31

Data Gathering Procedure

The course of action of this study will consist of four (4)
phases as follows:
Phase I: Initial Preparation
This phase will involve the writing and delivery of consent
and request letter.
A letter will be prepared containing information regarding
the study and to request permission from the administration of
the institution to use the facilities of the school, select
pupils, high school students and members of the community of
Barangay Jagupit, Santiago Agusan del Norte as respondents in
conducting the study.
The researcher will also make a visit to the Bureau of
Fisheries and Aquatic Resources (BFAR)in the Caraga Region and in
the municipalities of Santiago and Jabonga in the province of
Agusan del Norte and Lake Mainit Development Authority, Mainit,
Surigao del Norte to ask for local literature that would add
further information to study.
Phase II: Preparation of Recipes
This phase will involve preparation and formulation of the
new recipes to be experimented by the use of controlled recipes.

32

Tilapia will be utilized as main ingredient for formulation

of new recipe or in the experimentation of new recipes. Old
recipes serve as model for forming a new one. A flow chart on the
preparation of Goby for pastries is shown in Figure 2.

Select a fresh Tilapia

Remove the scale of the whole Tilapia

Remove the fins of the whole Tilapia

Wash the Goby, then drain

Wash the Tilapia, then drain

Steamthe
theGoby
Tilapia
vinegar
& star
Steam
with with
vinegar
& star
anis anis

Lumpiang Tilapia
Siomai Tilapia
Fishball Tilapia
Kropek Tilapia

Figure 2
Flow Chart on the Preparation on Goby Recipes

33

1. Recipe Experimentation

Recipes will be developed using tilapia as main ingredient.

The quality recipes of the researcher during his college years
were

used.

Modifications

of

recipes

were

done

by

adding

ingredients and substituting the other ingredients with tilapia.

The

new

recipes

will

then

be

tested

in

terms

of

the

following factors: (a) types of ingredients used; (b) quantity

and quality of ingredient used; (c) utensils and methods of
cooking; and (d) time and temperature. The finished products were
then

tested

by

the

respondents.

Constructive

criticisms

were

taken for further improvement of the recipe, and carried out in

the next trial until the quality recipe was established.
Phase III: Processing of the Final Recipe for Evaluation
This phase will involve the preparation of the final recipe
utilizing tilapia for selected recipes.
Phase IV: Sensory Quality Evaluation of the Products
This phase will focus on the sensory evaluation of the
quality of the products formulated through utilization of tilapia
into selected recipes.
To

ensure

objectivity

in

answering

the

Scorecard

for

Evaluation, the respondents will be made to stay in a comfortable

34

place;

the

Jagupit

ES

Grade

VI

pupils

will

stay

in

their

classroom, the IV Food Trades students will be in the Food Trades

Laboratory, and the members of the community will stay in a
certain classroom.
The

scorecard

for

Sensory

Evaluation

will

be

used

for

evaluating the finished product. Short orientations will be given

to the respondents on how to answer the Scorecard and Hedonic
Scale evaluation form. Respondents will judge the appearance,
flavor,

odor

or

aroma,

texture

or

consistency,

and

general

acceptability of food.
Nutritive value of the accepted recipes will be computed
following the guidelines set by the Food and Composition Tables,
1997 of the FNRI. The foods were weighted correctly in terms of
grams. The formula that was suggested was followed in taking the
nutritional value of each ingredient. The formula is
Converted household measure x Nutrient per 100 g
100

In the acceptability of the recipe ,

food

value

may

be

evaluated without subjectivity with the use of instruments. It

can

also

be

used

subjectively

by

the

assessment

of

the

appearance, aroma, taste, and texture said Guzman & Fojas Luna as
cited by Gongora, (2003). To objectively measure the evaluation
of the food, a hedonic scale was adopted.

35

Statistical Treatment
The data obtained for the acceptability level were subjected
to statistical treatment:
1. Computation

of

the

arithmetic

means

for

the

following

groups: children, adolescents and adults. Raw data obtained

from respondents were encoded in the computer specifically
in Microsoft Excel divided by the respondents and get the
mean.