Level of Acceptability of Salted Egg Buchi


  • Genevive Licpao
  • Emil Jerson Almadin
  • Angelu Butay
  • Marynel Caasi
  • June Marie Certifico
  • Benjamin Coral
  • Quelisa Sopia Salvador
  • Paul Vincent Quinto, LPT




This research is about making a new product that we will introduce in public. The focus of this research is all about acceptability of a new version of buchi. This salted egg buchi is a new version and has a new taste for everyone, especially for Filipinos and Chinese. The study uses descriptive research method to determine and analyze the problems encountered by students. The term descriptive research refers to the type and research question, design, and analysis that will be applied to the given topic. Purposive sampling was utilized to determine the member of research sampling. The data needed were gathered through the distribution of the questionnaires. Findings showed that the results of the two groups of respondents strongly agreed. The data showed that no significant difference between the assessments of the two groups of respondents based on the presented variables. The respondents of the study include 50 Home Exonomics (HE)students and 10 HE teachers that were selected at random in Bestlink College of the Philippines. The researchers came up with recommendation in making new product you need to be unique to complete others. This paper can enlighten one’s thinking with regard to the reality of life in the business world.



How to Cite

Licpao, G. ., Almadin, E. J. ., Butay, A. ., Caasi, M. ., Certifico, J. M., Coral, B. ., Salvador, Q. S. ., & Quinto, LPT, P. V. . (2020). Level of Acceptability of Salted Egg Buchi. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/1097

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