METHODOLOGY

This section presents the materials needed and methods done by the Researcher in the experiment. It
also contains the type of sampling done, experimental design used, stages of tests/procedure,
evaluation and statistical analysis. The content is all about the uses of materials and procedures will be
followed by the researcher and so for the evaluation. It is stated clearly for a better replicant.

Materials / Equipment

First of all, researcher cited all the materials/equipments needed in the experiment.

The materials used in the experiment are: gloves and goggles for the researcher's safety when
conducting the experiment, 1 pack of siomai, 1 cylindered aluminum tupperware with handle (with
medium size holes at the bottom to let pass through the somke by the boiled water) where siomai will
be put in, burnt coals, 1 cylindered aluminum tupperware ( without holes ) where water is put inn, kalan
where the coals are put in, 1 tong for picking coals, stopwatch to recorded the time of how fast the
siomai coocked at the two steamers, pot holder to avoid burn of hands when holding the non-electrical
steamer and electrical steamer and also the Electrical steamer to measure the capacity of capability and
differences unto the Non-Electrical Steamar.

Treatment / General Procedure

Before the experimemt started, the research filter out the respondents from their locality to
measure how the non-electrical steamer's capability. By doing this, the researcher used a sampling
technique and choosed the judgemental or purposive sampling which the researcher asked who is
interested to be respondent in the researcher's study. After this, the researcher came up with the 2
respondents.

The researcher did all the following steps in conducting the experiment. The researcher wore gloves and
goggles for the researcher's safety. The researcher prepared all the significant materials needed in the
experiment. Precautionary measures are properly followed by the researcher.

First, the researcher weared pot holder and put the burnt coals using tongs at the kalan. Poured 3
liters of water on the cylindered alumin (without holes) then put it above the kalan. Put 15 pieces of
siomai inside the cylindered tupperwear (with holes) and put the tupperwear above the tupperwear
(without holes). The researcher made sure that the siomais has exact space each. Also covered the
tupperwear with glass cover. Using the stopwatch, the researcher collected the data of how fast the
siomai coocked at the steamer. The researcher observed the variables that may seen at siomai every 3
minutes until it completely cooked. After the siomai cooks, the cover is removed and also researcher
wore pot holder while picking up the cover. The researcher picked up the siomai by the another tongs
and put it at the clean plate.
 The 2 random respondents rated the charcteristics of the siomai such as texture, appearance,
consistency and flavour by the given rubrics and it is repeated 2 times (1 is the lowest while 5 is the
highest). This will test the effects of non-electrical steamer using coal as a gas to the characteristic of
siomai by the 2 random respondents.

The procedure in coocking, observing, and collecting the data of siomai in the non-electrical steamer are
repeated at electrical steamer to see and compare it's effects in the characteristics of siomai on the
effect of non-electrical steamer on the characteristics of siomai.

After the procedure conducted, the researcher conducted 2 repeatition of Hypothesis Testing in
order to determine the computed T-value and the acceptance of the study.

The researcher identified and observed the variables of the study. The independent variable of the study
are the random respondents and non-electrical siomai. The dependent variable of the study is the effect
of non-electrical steamer to the characteristic of siomai and how respondents rate the siomai after it
cooked at the steamer.

The extraneous variables of the study are: amount of siomai, amount of Calories, and space per siomai
mesured in inches. While the control set-up will be the effect of commercial steamer to the siomai. The
3 respondents will rate the siomai cooked at the commercial steamer. The commercial steamer are also
compared to non-electrical steamer by how this two affects the characteristics of siomai by the rates of
3 respondents and the effect to siomai.

This will conclude if this study is convinient and efficient by the experiments and given results.