Crispy Kangkong with Ground Meat

Abstract

INTRODUCTION

The innovation of the product was difficult and challenging because it had a long process that needed to be followed. This product was conceptualized due to the observation that most people were fond of eating fried foods but the health benefits it could give were less attended to. That was the reason why the researcher added the vegetable Kangkong to put a premium on the food.

METHODS

This study used the development, descriptive, quasi-experimental and evaluative methods of research. The data were based on the answers of respondents in the survey questionnaire. Also, the researcher randomly selected the respondents 82 students and 24 teachers and other personnel of Lacag National High School.

RESULTS

In terms of aroma, all three sampleshad a moderate aroma; thus, Sample 2 resulted in the highest. In terms of texture, the three samples had a moderately rough texture and still, Sample 2 got the highest result. In terms of taste, Sample 3 had a very pronounced taste while the samples 1 and2 both had pronounced taste. For the rank preference, the most preferred sample was Sample 3 with a proportion of egg, carrot and ground meat. It only means that the added two variables complimented each other and the amount of the other ingredients provided the expected appearance, aroma, texture and taste of the product. The overall consumers' acceptability ranged from 2.60 to 2.81, which means acceptable. Sample 2 was considered to be the most acceptable, having a weighted mean score of 2.81. Lastly, Sample 3 obtained the highest score in terms of taste having a weighted mean of 3.50. After the thorough evaluation and analysis, the researchers found out that Sample 3 (with egg and carrot) were the most preferred sample according to respondents' preference. This means that this sample provided good quality or attribute among the other samples.

DISCUSSIONS

Upon developing the food, avoid adding too much amount of salt. Put the appropriate amount of salt to avoid unwanted taste results of the product. Also, more amount of Ground Meat will give you an aromatic flavor or delicious taste; Furthermore, use breadcrumbs for more crispy texture and good product appearance. The product could be transformed into a round shape similar to a meatball for a more attractive product appearance. Furthermore, do not over fry the product to avoid getting burned to attain a good product appearance (color); The product must be served immediately after cooked to maintain its crispiness.