Undergraduate Thesis

The purpose of this study is to compare the traditional and modern technology of the preservation. This research aims to answer the following questions based on the food preservation. 1. What is the profile of the respondents as to: 1.1 Age; 1.2 Gender; 1.3 Status: 1.4 Cultural; 2. To what extent do the respondents perceives the difference of modern technology of food preservation in terms of: 2.1 Freezing; 2.2 Irradiation; 2.3 Vacuum Packing: 2.4 Lye: 2.5 Sugar? 3. Is there a significant difference on the perception of the respondents as regards to food preservation methods? Findings The important findings of this study or research are as follows. 1. Personal Profile of the Respondents in terms of: Age. The data revealed that the age of the youngest respondents ranged from 18 years old (18) and below while of that the oldest respondents ranged from about (18) to (20) twenty and above of the respondents ages. Likewise, the data revealed that the average age of the respondents was thirty- six point seven (36.7) or thirty-seven (37). Gender: Of the thirty respondents (30), thirteen percent (13%) are females; while seventeen percent (17%) are male. this implies that the majority of the respondents are males. Civil Status: As to respondents status, the data revealed that the one percent (1%) are married while the twenty-nine percent (29%) are singles. Consequently, the model status is the single status. 2. Perceived Level of the Respondents to the difference of modern technology of food preservation as to: Freezing: This figure reveals that the respondents agreed that the method of freezing in food preservation commonly related to that of the use of food preservations techniques. Irradiation: This figure revealed that the method of freezing in food preservation commonly related to the uses of food preservations techniques, the same the freezing as method of modern food preservation. Vacuum Packing: the data shows that the level of perception of the respondents in terms of this method is somewhat agreeable to the food preservation methods. Lye: In this level of perception, the respondents agreed that it is related to that of any modern methods of food preservation. Sugar: As to the data, respondents has the somey at agreed to this method even likewise it has shown below average level in terms of respondents perception. 3. Significant difference on the perception of the respondents as regards to the methods of food preservation. The computed F-value of two point twenty-four (2.24) was less than the tabular value of two point twenty-six (2.26) level of significance at point zero five (0.05). Thus, the null hypothesis is accepted. Therefore, the perception made by the respondents on the methods of food preservation of modern methods of food preservation where there is no significant difference. It implies that the methods of food preservation help the community beneficiary of consumers in the in put opportunities therein. Conclusions Based on the findings of the study, the following conclusions are drawn 1. The prime reason of this study is to determine which of the two methods of traditional and modern technology of food preservation has the good or best effects or contribution to the consumers, community and to every individual as knowledge seekers. 2. After the study was analyzed, the researchers therefore concluded that there is no any ranging average of both methods of food preservation. It was almost the same at the average level of perception of respondents due to the study made. 3. The skills development training and knowledge given or stated in this study is the most agreed and beneficiary to the side of readers and others as interested. Recommendations: The following recommendations were derived from the the findings and conclusions stated in the study, 1. Due to the situations like now at present, with the problems arising especially in terms of food shortage, the DOH, BFAD and WHO, must teach or encourage every individual as within the community to learn how to preserve especially when in terms of food. So, by this way, food shortages and wastages could still be avoided. And by then, people will no longer waste time, money and effort in wasting food that are still to be preserved. 2. Ali HRM departments should develop many activities that will lead students to learn more about food preservation, so by then, they will be able to create or to discover more on how to preserve food and as will to value everything they had. 3. The students must pursue to learn more knowledge about food preservation and to widen or to explore it and be the good model to encourage more people to be aware in the shortage of food, and so they'll be able to think something different to preserve food, and so they'll be able to think something different to preserve food. Another study should be factual, realistic and most of all, their sty to be made must be based on what the present and the future will face of, for us or for them to be very aware of every things, happenings and or what to prefer for. There must be an advancement and development in encouraging people for them to learn especially in terms of food shortage that lead to pursue or to preserve food and many other goods.