A FEASIBILITY STUDY OF MAMU’S YUMMY BITE KAKANIN

Presented to the faculty of Department of Management Studies

Cavite State University-
Cavite College of Art and Trades Rosario, Cavite

In partial fulfillment
of the requirements for the degree
Bachelor of Science in Hotel and Restaurant Management

JENNY ROSE M. ANCIL

CHRISTIAN JACOB T. ACUNA
January 2019
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INTRODUCTION

Kakanin come from the word ‘kanin’ which literally translate to rice. Because of

the plethora of rice, these sweet, mini treats can be found in almost every country in Asia.

We have ancestors who’ve come up with not only one, but a dozen of unique kakanin

recipes that spanned across provinces. In spite of these heirloom snacks that are traditional

and back breaking procedures and preparations are the reason why we only cook in special

occasion like big family reunion and fiesta.

Most of Filipinos have a lot of popular native delicacies like ‘puto’ that is quite

popular paired with the classic Dinuguan, and ‘Biko’, is basically rice cake topped with

latik and ‘pichipichi’ with touch of coconut and ‘Casava’ topped with cheese. There are a

number of brands that have never lost in our culture, people are thinking of what else to do

with the kakanin. Every native delicacies has a different way on how to cook and how to

present native delicacies to be more and look interesting to the consumers the pilipino

delicacies has an important part in the Filipino culinary experience. It also has essential

part of culture. In Mamus yummy bite kakanin we offer at least new varieties of kakanin.

The Mamu’s yummy bite kakanin is a feasibility study where the sweet delicacies kakanin

are served, like the cassava plan, cassava with leche plan on the top, Biko de Buko the

combination of biko and buko, and the kariyoka that is commonly seen in barbecue sticks

with a cheesy feeling that can be enjoyed with the young ones. The combination of new

fillings in native delicacies will give a new and a classic filling that consumers would enjoy.

This study aims to offer new varieties of native delicacies and to advocate the

traditional Filipino food to the new generation and also to impregnate native delicacies.
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Native delicacies have health benefits that contains whole grains that provide fiber,

carbohydrates and phytochemicals. These are good snacks because they are fat-free and

low in calories.

Objectives of the Study

This research aimed to determine the acceptability of Mamu’s Yummy Bite kakanin

with the different varieties. Specifically, it aimed to:

1. Offer new varieties of native delicacies with a twist; and

2. Determine the acceptability of Mamu’s Yummy Bite Kakanin in terms of

the following:

a. Flavor

b. Texture; and

c. Appearance

3. To determine the most acceptable new varieties of the product

Significance of the Study

The study aimed to produce a new variety of Pilipino native delicacies with a twist.

The study will help to determine if the business will be feasible and profitable for the
people who wants establish their business in the future.

Time and Place of the Study

The study was conducted at Sitio Alangilan Pasong Camachile ll General Trias
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Cavite (Open Canal) from January 2019.

Scope and Limitations

“Mamu’s Yummy Bite Kakanin” offered new varieties of kakanin with a twist
such as Cassava Plan, Biko Plan, and Kariyoka with a cheesy filling.

CONCEPTUAL FRAMEWORK

Present relationship between input, process, and output

Input Process Output

• List of respondents • Approval and • Feasibility study of
Preparation of Establishing
• Survey questioners outline Mamu’s Yummy
Bite Kakanin at Sitio
• Approval and Alangilan Pasong
• Internet Camachile ll
preparation of
survey questioners General Trias
• Books Cavite.
• Distribution and
retrieval of • Acceptability of the
questioners product.

• Interpretation and
analysis of data

• Food tasting
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Definition of terms

 Evaporated Milk- known in some countries as unsweetened condensed

milk, is a shelf canned milk product within about 60 percent of water

removed fresh milk.

 Food Steamer- used to cook or prepare various food with steam heat by

means of holding the food in a sealed vessel that limits the escape of air or

liquid pressure.

 Sugar- generalized name for sweet , short chain, soluble carbohydrates

 Water- is a polar inorganic compound, tasteless and odorless liquid.

 Granulated- to form or crystallize into grains or granules

 Mixing bowl- bowl used with an electric mixer

 Perishable- likely to spoil decay quickly, not likely to stay fresh for a long

time if not eaten or use.

 Income State- it refers to the financial statement indicating the profit or

loss of the business over a period of time.

 Turn over- refers to the number of service per meal.

 Financial Statement- it refers to the mince by which the information

accumulated and process in financial accounting in periodically

communicated to the user.

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CHAPTER II

REVIEW OF RELATED LITERATURE

Puto is the Filipino term for “Rice Cake” and is cook by steaming. Puto are usually
white and round and can vary greatly in size. It usually served with fresh grated coconut.
Puto is usually eaten as merienda – a light meal or snack especially in the afternoon, but
can also be eaten for breakfast with coffee or hot chocolate but it is best served with
‘Dinuguan’ (Pork blood stew) as a hefty afternoon merienda.
By adding local ingredients like ube (purple yam) or pandan slightly change the flavor and
color of the humble puto, but this will required more work and a revision of the recipe. The
best way to have flavored puto is to use the essence which are also tinted to the color
relative to the flavor like pandan of course flavor gives you a light green puto and an ube
essence gives you a light purple puto. And of course, adding food colouring can be added
but still keep the original flavor.

The original puto that I know of , is made of galapong ( soaked ground rice) but
there are now many variations of this recipe ranging from the type of rice used to the
method of how it is prepared. You will also find that different regions in the Philippines
cook puto in varied ways, some of the recipes have been passed from one generation to
another, but still there are some secrets that were never revealed when ask for the recipe of
their soft and yummy puto to be successful in cooking puto wheather you are using the
galapong,(soak ground rice) rice flour, all purpose flour, or self- raising flour you have to
practice, make it several times before you will successfully masterd the art of puto
steaming.(freilene Jaculo Alog 2017)

Rosalie’s in marilao, Bulacan is the home of favorite suman and the home of other
sweet Filipino delicacies that tends to attract more tourist in town. Rosalie’s best seller
suman pinipig is best serve with buko juice. (Rosalie’s Bibingka, 2011)

According to the white –ups, Aling Dolor (Dolores Santo) who started selling her
kakanin to neighbors and in the market in the late 1930s, her kakanin sold very well that
she soon opened a store in her house where she personally supervised and mixed the
flavorings for the kakanin in the wee hours of the morning. She worked with a passion for
her delicious native delicacies and its popularity spread even abroad. And the business is
still being run by family members. (Dolor’skakanin, 2012)

Result of this studies indicated that distinct rice delicacies of Naic, Cavite can be
considererd as their food heritage according to the bases bessiere for food heritage.
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However, one rice delicacies of the town can no longer be considered as part of Naic,
Cavite’s food heritage because its main ingridients is no longer being locally produce by
the town. In addition to this, there are also impacts that certainly affects these are rice
delicacies at present. The researchers concluded the study with various means of preserving
Naic, Cavite food heritage (Native Rice Delicacies RT Liba, ARC Reyes, AJA Alea, HJS
Barros, PAR De Rosas 2017)

Susie’s Cuisine is a must when visiting Angeles City, Pampanga. A favorite among
locals and tourists visiting the city, it is famous for its Pancit luglug and native kakanin
with decades of service to kapampanga’s most discriminate plate. It started as asimple
eatery and has grown through the years with many branches all around Pampanga and
nearby places. http://www.pinoyadventurista.com/2015/08/susies-cuisine-angeles-city-
pampanga. Html.
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CHAPTER III

PROJECT BACKGROUND

Name of the Business

The proposed project was named “MAMU’S YUMMY BITE KAKANIN. The
word Mamu’s came from the word NANAY and the YUMMY BITE came from
MOTHER’S MADE and the KAKANIN is made by glutinous rice.

Description of the Business

MAMUS YUMMY BITE KAKANIN, is a store that offers different varieties of

delicacies. The main products of the business are Cassava-Flan, Biko-Flan, and Kariyoka.
It is made from glutinous rice and flavored with the Filipino dessert, Leche Flan.

The proponents upgraded the product by giving a twist to the already existing delicacies.
The product is a combination of native Filipino Kakanin and the famous Leche Flan which
made the final product unique and more special.

Location

The propose business will be located at Sitio Alangilan Pasong Camachile ll

General Trias Cavite ( Open Canal).

Target Market

The target market will be the Residents of Pasong Camachile, Students of Fruit of
knowledge academy, workers of PEZA and the vendors.
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