Undergraduate Thesis

This study was conducted to determine if tofu is capable to use as a new delicacy dressing as an alterative Filipino dish. It sought to answer the following specific problems. 1. What are the profiles of the respondent in terms of: 1.1 age; 1.2 gender, 1.3 Culture; and 1.4 Civil status? 2. How do respondents perceive the contribution of tofu in the field of culinary with respect to: 2.1 As new product; 2.2 Texture of the new product. 2.3 Taste of the product, and 2.4 Appearance of product? 3. Is there a significant difference of the perception of the respondents or the contribution of tofu to the field of culinary? The significant findings were the following: 1. What are the profiles of the respondent in terms of: 1.1 Age. The data revealed that the age of the youngest respondents ranged from 16 to 18 the middle respondents ranged from 19-21 and the oldest ranged from 22 to 25. 1.2Gender. Of the thirty (30) respondents, forty-six point sixty-seven (46.67) are females w. ile fifty-three point thirty-three (53.33) are males. This implied that the majority of the respondents are males. 1.3Ethnicity. As to respondent's culture, the data revealed Ilocano have six sixty-seven ( 6.67), pampanga have ten (10.00). Tagalog have seventy ( 70.00), Vissya have ten (10.00), and others are have three point thirty (3.33). 1.4 Civil Status. As to respondent's status, the data revealed that eighty- six point sixty-seven (86.67) were single and thirteen point thirty-three (13.33) are married and students. 2. How do respondents perceive the contribution of tofu in the field of culinary with respect to: 2.1 As to New Product The data revealed that respondents agreed that the tofu is frequently fostered the conservation as a new dish for Filipino cuisine. The overall weighted mean on the tofu as new product was four point seventeen (4.17) interpreted as frequently relevant. 2.2 Texture of New Product (cooked) the data revealed that the texture of new product is frequently relevant upon the result showing three point eighty- nine (3.89). Texture of New Product (uncooked) the data revealed that the texture of new product is frequently relevant upon the result showing four point ten (4.10). 2.3 Taste of the Product (uncooked) the data revealed that the taste of Tofu is frequently relevant as the result shows three point fifty-nine. Taste of the Product (cooked) the data revealed that the taste of Tofu is frequently relevant as the result shows three point ninety-three. 2.4 Appearance The data show that the appearance of the tofu on delivering to the respondents is frequently relevant as it show four point four (4.04). 3. Is there a significant difference of the perception of the respondents or the contribution of tofu to the field of culinary? The computed F-value of point sixty-four (.64) was less than the tabular value of two point twenty-six (2.26) at point zero five (.05) level of significance. Thus the null hypothesis is accepted. Therefore, the perception made by the respondents on Tofu as to New product, taste of tofu (cooked and uncooked). Texture (cooked and uncooked) and lastly the appearance has no significant difference. Conclusions 1. Majority age of respondents are 18 and below under the percentage of (40), showing that mostly, the perception and idea made were from the males, In culture Tagalogs dominate to responds under the percentage of (70) Showing and proving most of the respondents is Tagalog's. Under the Civil Status most of the respondents are from Single, showing the percentage of 86.67 2. The over all weighted mean on Tofu as New product four point seventeen (4,17) showing and describing that it is frequently relevant and proving the agreed answer as to new delicacy dressings for Filipino dish. The over all weighted mean as tofu in Texture of New Product (cooked) is three point eighty-nine (3.89) and the (uncooked) four point ten (4.10) which are both frequently relevant as to the respondents perception. The Overall weighted mean on the taste of Tofu (uncooked) is three point fifty-nine and the cooked is three point ninety-three again respondents prove and show a frequently relevant. The last is the Appearance as to the overall weighted mean is four point four (4.04) also frequently relevant. Recommendations The following recommendation were derived from the findings and conclusion 1. Tofu has a possible existence as to new product in the Filipino delicacy dressing 2. Tofu must be recognized as to creating a new product just like other foreign country. 3.Respondents must acknowledge the important of tofu recipes as it a part of culinary. 4. HRM students have developed a new product and explore the advancement of the recipe that will lead to the people present to the future. 5. Tofu has a big part in Filipino cuisine. In such as a main ingredient or not, it has a big effect in Filipino culture.