THE INNOVATION OF TAPA AS A NEW FILLING OF PANDESAL AMONG GRADE 12 STUDENT IN HOME ECONOMICS AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Pandesal is the most popular type of bread in the Philippines. The name derives from a Spanish term meaning 'salt bread,' and it began during the 16th century period of Spanish colonization in the Philippines. Pandesal is optimally served warm and freshly baked in the oven. Many love having pandesal dunked in hot coffee for breakfast in the morning. In this study, both descriptive and quantitative research designs were utilized by the researchers to assist in administering the survey questionnaire. The survey is being administered to Grade 12 Home Economics students at Bestlink College of the Philippines. A total of 30 respondents completed the survey. This included 13 males and 17 females from the Home Economics strand. Quota sampling was used to choose the respondents for the survey. Additionally, the researchers employed the survey questionnaires as a tool for collecting data and information from the respondents, as well as the checklist method for assessing the level of agreement among the respondents. According to the results, the flavor of the product received the highest overall response from the respondents, with a composite mean of 31 indicating that the respondents found the taste of tapa as a new filling of pandesal to be the most appealing feature of the product. The texture of the product was also considered satisfactory by the respondents, with a composite mean of 3. 08. Finally, the respondents were disappointed with the aroma of tapa as a new pandesal filling, as reflected in the product's composite mean of 2. 55. Consequently, by using tapa as a fresh pandesal filling, the researchers were able to achieve the respondents' satisfaction level. Elements of the product that still need improvement by the researchers are identified by the collected data. Based on the summary of findings, conclusions, and recommendations, the respondents were pleased with the tasting of tapa pandesal and recognized positive advantages for the students. However, only a minimal number of the respondents indicate that they are in good health. The researcher will strive to enhance our skill in conducting this study and in creating the product. All of us researchers hope that our efforts, expertise, and study findings will aid other researchers in the future.