Chapter 3

METHODOLOGY
Source of Materials
In this study, the researchers will first prepare the alternative chips before testing and

performing the content analysis. For the procedure of the chips itself, they will use one (1) kilogram

of fresh pumpkin that will be bought from the dry market in Biñan City, Laguna. A cup of

malunggay leaves will be picked up from the backyard of the Grade 10 building of Jacobo Z.

Gonzales Memorial National High School. They will buy a triangle molder that will be used for

molding the chips. Other materials such as cooking pot and water for boiling the pumpkin, knife

and chopping board for cutting the pumpkin into smaller pieces, vegetable peeler for removing the

pumpkin peelings, fork and bowl for smashing the boiled pumpkin, cooking gloves for protection,

strainer for draining the water from pumpkin, grinder for grinding the malunggay leaves,

microwave oven for baking the chips and salt to taste will be provided by the researchers.

Procedures

Preparation of Pumpkin

The researchers will prepare fresh pumpkin and wash it with clean tap water. Next, they

will cut it into smaller pieces. After that, they will boil it in 600 milliliters of water for about five

to ten minutes. After boiling, the researchers will drain it by using a strainer. Lastly, they will

smash the boiled pumpkin by using fork and bowl.

Preparation of Malunggay Leaves

The researchers will prepare one cup of malunggay leaves and wash it wash it with clean

water. After that, they will grind it using a grinding machine.

Preparation of Chips

The researchers will mix the mashed pumpkin and the grinded malunggay leaves

together, they will also mix one cup of cheese and three cups of cornstarch. After that, they will

mold it using a triangular molder. Next, they will bake it for five minutes in a microwave oven

until its golden brown. At last, the chips are now ready for serving.

Data Gathering

The researchers will conduct a survey to 50 students ranging from 14 to 20 years old.

Each test subject will be given 3 to 5 chips, so they can answer the chips assessment form that will

be given to them. The form includes the chips parameters: thickness, size, color and the overall

judgment for the chips (1-10).They will record it using a record book.

Experimental Design and Treatment

The researcher will prepare two treatments with three replications each. Potato chip will

serve as Treatment 1 (T1) and a healthy chip made up of pumpkin and malunggay is the Treatment

2 (T2).
Application of Treatment

After making the chips out of pumpkin (Cocurbita) and malunggay (Moringa Oleifera)

leaves, the researchers have conducted the survey and searched for fifty respondents, ages from

fifteen to twenty (15-20) years old. The researchers have chosen people at this age because they

have more chance of making chips as their staple food which makes them more prone of such

diseases caused by too much eating of sodium. Each respondent was given three to five (3-5) chips

to be able to assess the chip according to its size, color, shape, and taste.

Statistical Analysis

This study is all about producing healthy chips out of pumpkin (Cocurbita) and

malunggay (Moringa oleifera) leaves. Instead of using any test of significance tool, the researchers

just used a survey form to test the significance of the chips. It is more convenient to use a survey

form because the researchers don't have to prove anymore that these chips are really nutritious.

These are made out of vegetables so these are naturally healthy. Aside from that, the goal of the

researchers at this point is to know whether the chips will have a good feedback from the

respondents or not. This survey is very helpful for the researchers to determine whether the chips

are successful or not base on the following parameters: size, shape, color, and the taste itself(

ranging from 1 to 10).The answers on the survey are counted manually and are recorded in a record

book which is provided by the researchers.