Winter Melon (Benincasa Hispida) as a flavoring in Maja Blanca

A Research
Presented to the Faculty of
LIGAO NATIONAL HIGH SCHOOL
Senior High School Department
Ligao City

In Partial Fulfillment of the Requirement for

Technical Vocational Livelihood Track
HOME ECONOMICS STRAND

BARBA, RODEL G.
BRILLANTE, SHIELA MAY B.
LOPEZ, JINKY N.
MASBATE, DON R.
NERBES, ARMANDO A.
ROBLES, MARIE ELAINE N.

October 2019
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V (Bicol)
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Ligao City

RECOMMENDATION FOR FINAL DEFENSE

This study entitled, Using Winter Melon (Benincasa Hispida) as a flavoring in Maja
Blanca prepared by Rodel G. Barba, Shiela May B. Brillante, Jinky N. Lopez, Don R. Masbate,
Armando A. Nerbes Jr. and Ma. Elaine N. Robles in partial fulfillment of the requirements for
Senior High School, TVL Track - Home Economics (COOKERY) strand, is hereby submitted to
the Evaluation Committee for consideration and approval.

JOVERT M. OFRACIO
Adviser

RESEARCH EVALUATION COMMITTEE

This study entitled, Using Winter Melon (Benincasa Hispida) as a flavoring in Maja Blanca
prepared by Rodel G. Barba, Shiela May B. Brillante, Jinky N. Lopez, Don R. Masbate,
Armando A. Nerbes Jr. and Ma. Elaine N. Robles in partial fulfillment of the requirements for
Senior High School, TVL Track - Home Economics (COOKERY) strand, is hereby
recommended for final defense.
REA ANGELA F. DATOON
Chairman

JOAN T. DAYANDANTE VENUS C. SANCHEZ

Member Member

PATRICK JAMES D. MENDINA ROMMEL R. PERALTA

Member Member
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V (Bicol)
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Ligao City

CERTIFICATION OF FINAL DEFENSE

Study Title: Winter Melon (Benincasa Hispida) as a flavoring in Maja Blanca
Venue: COMPUTER LAB
Date: JANUARY 30, 2020 (THURSDAY)
Researcher: Rodel G. Barba, Shiela May B. Brillante, Jinky N. Lopez,
Don R. Masbate, Armando A. Nerbes Jr. and Ma. Elaine N. Robles

Panel Examiners Action Taken Signature

REA ANGELA F. DATOON

Chairman

JOAN T. DAYANDATE
Member

VENUS C. SANCHEZ
Member

PATRICK JAMES D. MENDINA

Member

ROMMEL R. PERALTA
Member
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V (Bicol)
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Ligao City

APPROVAL SHEET

This study entitled, Using Winter Melon (Benincasa Hispida) as a flavoring in Maja
Blanca prepared by Rodel G. Barba, Shiela May B. Barba, Jinky N. Lopez, Don R. Masbate,
Armando A. Nerbes Jr. and Ma. Elaine N. Robles in partial fulfillment of the requirements for
Senior High School, TVL Track - Home Economics (COOKERY) strand, is hereby submitted to
the Evaluation Committee for consideration and approval.
JOVERT M. OFRACIO
Subject Teacher
Date:

REA ANGELA F. DATOON

Chairman
Date:

JOAN T. DAYANDANTE VENUS SANCHEZ

Member
Member
Date: Date:

PATRICK JAMES D. MENDINA ROMMEL R. PERALTA

Member Member
Date: Date:

Accepted and approved in partial fulfillment of the requirements for senior high school,
TVL Track- Home Economics (COOKERY) strand.
BRENLYN B. MENDOZA
Assistance Principal for SHS
Date:

JESSICA U. SAYSON
Secondary School Principal IV
 Date:
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
Ligao City
SENIOR HIGH SCHOOL DEPARTMENT

CERTIFICATION OF THE EDITOR

TO WHOM IT MAY CONCERN:

This is to certify that the study entitled, “Winter Melon as a flavoring in Maja
Blanca” has been reviewed and found out to have passed the criteria set by the
Research Committee of this School.
Issued upon the request of the interested party for reference purpose and
whatever purpose it may serve.

MS. MICHELLE BEDIA

Editor
 ACKNOWLEDGEMENT

The fulfillment of this study is an achieved of both the researcher and the people who

stood by their side and showed their never ending support. The researchers express their

gratitude for these supports through acknowledging their assistance in making this endeavor a

reality;

To our beloved parents, for their unending support through finance and for giving the

time of their children to use for this study.

To Mr. Jovert M. Ofracio, the Research teacher, for giving the time to correct and

explain the important things that the researcher can use to have an excellent output lastly for

support given to the researcher.

To the panel member, Mrs. Venus Sanchez, Mrs. Joan Dayandante and Rea Angela

Datoon, who review and give comments and recommendation to our study,

To Ms.Michelle Bedia, for giving us necessary correction and tips for improving our

research paper,

To the respondents, for their honesty in answering our questions, your cooperation has

contributed a lot in conducting this study;

To Ms. Baby Joy Pesante, the class adviser, for supporting us, as we conducted this

study;

To our great friends and classmates that showed unending support for the study to be

successful;

To our family, for their incomparable support through materials, and non-material needs.
 Above all, we are thanking our Almighty God for giving us the wisdom, time and other

materials and non-materials that we used in this study

To all other who were unnamed but have given a great contribution to make this study a

reality.
 ABSTRACT

BARBA, Rodel G., BRILLANTE, Shiela May B., LOPEZ, Jinky N., MASBATE, Don R.,
NERBES, Armando A. and ROBLES, Ma. Elaine N. “WINTER MELON (Benincasa
Hispida) AS A FLAVORING IN MAJA BLANCA”
(Unpublished Research Paper, Ligao National High School, Ligao City, Albay 2020)

This study aimed to determine the use of winter melon as a flavoring in Maja Blanca.

This is about innovating a Filipino delicacy Maja Blanca in terms of its flavor using Winter

Melon, it also aims to evaluate the innovated product. Specifically, it sought to find out the

following: (1) the acceptability of winter melon as a flavoring and (2) the recommendations for

the improvement of the Winter Maja.

We incorporated experts to evaluate our product and with their given responses and

suggestions, these had been our bases for the improvement of the product. We disseminated

evaluation forms with rating scales. The indicators included in our evaluation sheet were the

external characteristics: shape, size, color, texture, and appearance; internal characteristics: taste.

Developmental research design was utilized since we are innovating a product. The data gathered

were tabulated and analyze from which we came up with the results.

The major findings are: (1) winter melon can be a flavoring in maja blanca but it should

be in a young “state”, (2) adding a greater amount of winter melon doesn’t result to a well

formed winter maja, (3) the type of sugar to be used can also define the color of the product,

using white sugar can add creamy white appearance in the winter maja. The rating also revealed

that the external characteristic had a mean of 4.28 while the internal characteristic had a mean of
4.2. We take note of this recommendations and suggestions for us to improve our product. After

conducting the study, we concluded that we should be mindful with our resources. Just like the

winter melon which all of us only know that it is just for candy.

Keywords: winter melon, maja blanca, Winter Melon

TABLE 0F C0NTENT
Chapter 1
INTRODUCTION

Background of the Study

According to Larisma, Hazel V. (2018) Literally translating to “white delicacy”, Maja

Blanca is a dish of Spanish origin that has become a very popular Filipino dessert, present at

almost any festivity. It basically is a coconut milk pudding thickened with cornstarch slurry or

with agar powder. Though more commonly prepared with the mere addition of sweet corn

kernels and sugar, several variants such as that with purple yam or squash puree, can also be had.

As the name suggests, the dessert is of Spanish origin, adapted from the traditional holiday

dessert manjar blanco, and is thus related to other similar desserts such as blancmange.1

Winter Melon is only known for its vegetable dish and candy, because of this it had been

disregarded by so many people and it is also not in demand in the market. The researchers decide

to innovate the Filipino delicacy which is the “Maja Blanca” where tha flavor of it is winter

melon. Also, they aim to improve the taste of maja blanca by using winter melon as a flavoring

so that it will be valued by the consumer and nourish their appetite, aside from that, the product

will sustain good health to the consumer.

According to Mandana, B, et al (2012) generally, it was found that the extracts possess high

antioxidant activity indicating its ability to neutralize free radicals (Erasto et al., 2007). The

antioxidant activity of winter melon (Benincasa hispida) seed’s extracts was calculated according

to the absorbencies reduction of DPPH and ABTS radicals at 515 and 734 nm, respectively.2

In connection with our study, this study proves that winter melon has anti-oxidant that

needs our body.

 In other places, they are developing product out of the abundant plant or vegetable in

their places, the researchers make a way for doing it, since winter melon are abundant in Ligao

City, the researchers innovated a product out of it. The researchers use winter melon in

innovation of a Filipino delicacy which is the Maja Blanca. Many people don’t recognize winter

melon and maja blanca because of its similarities in taste.

According to the health benefits time, winter melon is loaded with nutrition. It contains

Vitamin B1, Vitamin B3 and Vitamin C. It also possess various minerals such as calcium,

sodium, zinc, iron, phosphorus, manganese, copper, magnesium, selenium and potassium. Due to

its high content in potassium, it helps to maintain blood pressure level. It contains nearly 96%

water. One should add this vegetable to the weight loss diet.3

Most of Maja Blanca use corn, ube, and cassava as a flavoring which made its taste and

texture almost similar. People now a day prefer unique and new to their taste, types of food. The

researchers decided to innovated Filipino delicacy made of one of the abundant vegetable in

Ligao City. The researchers chose Winter Melon (Benincasa hispida) to be the subject of their

study because the said vegetable has been disregarded and only known to be cooked as a

vegetable dish. Also the researchers want to prove that using winter melon as a flavoring can

definitely change the taste of Maja Blanca.

According to Yakugaku Zasshi (1998) The methanol extract of wax gourd (Japanese

name "Tougan"), the fruits of Benincasa hispida COGN. (Cucurbitaceae), was found to show

inhibitory activity on the histamine release from rat exudate cells induced by antigen-antibody

reaction.Through bioassay-guided separation, four known triterpenes and two known sterols

were isolated as active components together with a flavonoid C-glycoside, an acylated glucose,
and a benzyl glycoside. Among the active triterpenes and sterols, two triterpenes, alnusenol and

multiflorenol, were found to potently inhibit the histamine release.4

The researchers chose Binatagan Ligao City because it has a complete equipment, tools

and things that they can use it their study. There are also parents that can help and guide them in

doing the said study. These parents have the skill and knowledge in the field of cooking. This

house where the study will be done will help the researchers so much because it will not cost or

spent too much in doing the process of cooking.

The primary reason of this study is to innovate maja blanca using winter melon as a

flavoring. This study wants to know the effect of using it in making Filipino delicacy in terms of

appearance, texture, and taste. It is an intention of Researchers to use accessible and nutritious

resources to develop and improve product. Consider the winter melon as a flavoring.

According to Ali Esmail Al-Snafi (2013) Benincasa hispida was probably native in Japan

and Java, cultivated more or less throughout warm countries. It was a popular vegetable crop

widely used for nutritional and medicinal purposes. Phytochemical analysis showed that the

major constituents of Benincasa hispida fruits are volatile oils , flavonoids, glycosides,

sacchrides, proteins, carotenes, vitamins, minerals, ß-sitosterin and uronic acid. The

pharmacological studies revealed that the plant exerted many pharmacological activities ,

including central nervous effects ( anxiolytic , muscle relaxant , antidepressant , in the treatment

of Alzheimer's disease and to minimize opiates withdrawal signs), antioxidant, anti-

inflammatory, analgesic, antiasthmatic, diuretic , nephroprotective , antidiabetic , hypolipidemic

and antimicrobial effects . This review was designed to highlight the chemical constituents and

pharmacological effects of Benincasa hispida.5

 The purpose of this study is for winter melon to be recognized not just as a vegetable dish

but also as flavoring in maja blanca. Also, for the maja blanca to be in demand in the market

since this kind of Filipino delicacy is not familiar to some of the people in Ligao City. This study

also helps the residents of Ligao City to make different kinds of food flavored winter melon.

The researchers concluded that winter melon can be used not just as candy product but

also as a flavoring in maja blanca. They also conclude that they can innovate different food by

changing its flavor.

Objective of the Study

This study aims to innovate the taste of Filipino delicacy maja blanca by the use of winter

melon as its flavoring, also it aims to evaluate the innovated product which is maja blanca

flavored winter melon.

Conceptual framework

This study aims to develop and improve tart which is made of Taro corms as flour and

fillings.

Input. In order to come up with this, the researchers need winter melon, ingredients in

making maja blanca, and the tools and equipment. Winter melon will serve as a flavoring in

making maja blanca, ingredients in making maja blanca are coconut milk, cornstarch, sugar, and

water, the tools and equipment that will use in the study are bowl, wire whisk, pan, grater,

refrigerator, strainer, ladle, casserole and measuring cup.

Process. For us to gather data, the researchers make use of survey-questionnaire checklist

to gather the needed data. Also the researchers will produce maja blanca flavored winter melon

by following the process in making maja blanca. First they need to prepare the tools, equipment

and ingredients which they will be needed. Next step is to peel the winter melon. On a casserole

put the coconut milk, sugar and grated winter melon. On a bowl mix well the water and

cornstarch. Put the mixed cornstarch and water into the casserole and wait until it aim your

desired consistency. Put it on a Tupperware and chill it. The researchers used trial and error

method for them to achieve the desired taste.

 INPUT PROCESS OUTPUT

 WINTER MELON  SURVEY-  MAJA BLANCA

 INGREDIENTS IN QUESTIONNAIRE FLAVORED WITH
MAKING MAJA CHECKLIST WINTER MELON
BLANCA  PROCESS OF MAKING
 TOOLS AND MAJA BLANCA
EQUIPMENT  TRIAL AND ERROR
METHOD

Feedback

Figure 1
Conceptual Paradigms
Analytical Treatment

WINTER MELON

Peel, slice (cube) and

blend

Actual procedure in making the

product

Packaging and Presentation

WINTER MAJA
Legend:
Raw materials

Basic Procedure
Evaluation of the product
Procedures

Product
Improvement of the product

Validation of the experts

Figure 1. Process Flow Chart of the Product

Scope and Delimitation

The study focuses on innovating maja blanca using the winter melon as its flavorig. The

study also involves the house where the process of making maja blanca will be done which is the

Binatagan Ligao City. This study will not further discuss other Filipino delicacy except maja

blanca. Also, the study will not make use of any winter melon from other towns and cities, only

winter melon in Ligao City will be used.

Significance of the Study

The researchers believe that the study will contribute to the society and will be beneficial

to the following:

Chef. This study will benefit to the chef, this will serve as a new recipe, also because of

this study they can create more innovated product not only maja blanca but also different

Filipino delicacy.

Farmers. This study will help the farmers who plant winter melon, they will be given a

chance to pursue planting winter melon because it can be used in the field of cooking specially as

a flavoring.

Department of Trade Industry. This study will contribute to this agency to get a high

economic progress in terms of production of winter melon and maja blanca in the market. This

will serve as their basis to create an innovative product such as gelatin, and other Filipino

delicacy flavored with winter melon. With this study, this will help to increase the demand in

producing winter melon.

 Local Government Unit of Ligao. This study will contribute in promoting and

recognizing winter melon not just a vegetable dish but also as a flavoring in different Filipino

delicacy.

Researchers. The study will help the researchers since they are cookery student, this will

serve as the basis whenever they have to make different kinds of Filipino delicacy.

Future Researchers. This study will serve as their reference for their related research

about winter melon.

Definition of terms

Winter Melon. According to omnivores cookbook.com (Benincasa hispida, 冬瓜, dong

gua) is also known as white gourd and winter gourd. The melon is shaped like a long squash and

can grow as large as 80 centimeters (30 inches) in length. It has a chalky dark green (some time

pistachio green) colored skin with a waxy feel. It has a thick white flesh that is water-rich and

has a texture similar to that of the white part of a watermelon.

Maja Blanca. According to panlasang pinoy.com maja blanca is a Filipino dessert

made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious

dessert is easy to make and the ingredients are very common.

Flavoring. According to britannica.com also spelled flavoring, any of the liquid extracts,

essences, and flavours that are added to foods to enhance their taste and aroma.

Filipino Delicacy. According to aljohncalion.wordpress.com Filipino native delicacies,

known as kakanin, are popular snack foods that are usually served as merienda or desserts.
Kakanin are native delicacies made ofmalagkit (glutinous rice), which comes in two varieties:

the first-class variety that is sweet, rounded and white and the regular variety that is longish and

translucent. The word kakanin is derived from kanin, Tagalog for rice. The three basic

ingredients are malagkit or glutinous rice, coconut milk or gata, and sugar.

Ingredients. Base on Merriam Webster ingredients are something that enters into a

compound or is a component part of any combination or mixture.

Tools. Cambridge Dictionary define it as a piece of equipment that you use to help you

do a job, esp. something that you use with your hands to make or repair something.

Equipment. According to the Dictionary.com equipment is

anything kept, furnished, or provided for a specific purpose.

 Chapter 2
METHODOLOGY

Research Design

The researchers will utilize developmental evaluative research design as their research

design for their study. The purpose of developmental research is to assess changes over an

extended period of time. In this study, it aims to innovate the taste of maja blanca made of the

abundant vegetable in Ligao City. Also, the researchers want to know if using winter melon can

definitely change the product in terms of its taste and appearance.

Sources of Data

respondents who will assess or critique the product. The respondents are the teachers and

students who have the skills and knowledge in the field of cooking specially about baking.

While, the secondary sources of data that we use came from the websites which is

indicated in the bibliography.

Sampling Procedure

The researchers make use of purposive sampling procedure. We have randomly selected

the sample based on who we think is the appropriate for this study. The selected sample came

from the senior high school TVL students who are taking the cookery as their specialization and

the teachers who have the skills and knowledge about cooking. This study will be conducted in

Ligao National High School Ligao City.

Respondents of the Study

 The respondent of this study are the teachers and students of Ligao National High School

senior high school department. The researchers choose the teachers and students base on the

specialization that they have. The respondents consist of 15 teachers; 9 are female and 6 are male

while the students consist of 15; 8 are female and 7 male.

Table 1. Respondent of the Study

Respondent Male Female Total

N % N % N %

Teacher 6 20 9 30 15 50

Student 7 23.33 8 26.67 15 50

Total 13 43.33 17 56.67 30 100

Research instrument

The study will utilized a survey questionnaire-checklist as the research instrument to be

answered by the 15 teachers and 15 students of Ligao National High School. The first part of the

research instrument contains the sub criteria in evaluating the taste of the product. The second

part of the research instrument contains the sub criteria in evaluating the aroma of the product.

The third part of the research instrument contains the sub criteria in evaluating the appearance of

the product. The respondents will check the column base on their observation and opinion

through the likert scale which is 5 as the highly very satisfactory and 1 as poor.
INGREDIENTS

 1 cup WINTER MELON

 1 cup CORNSTARCH

 125 ml CONDENSED MILK

 1 cup EVAPORATED MILK

 1½ cup COCONUT MILK

 1 cup GRANULATED SUGAR

PR0CEDURE

The researchers will produce maja blanca flavored winter melon by following the

process in making maja blanca. First they need to prepare the tools, equipment and

ingredients which they will be needed. Next step is to peel the winter melon and boil it.

On a casserole put the coconut milk, sugar and condensed and evaporated milk and heat

it. On a bowl, mix well the water and cornstarch. Put the mixed cornstarch and water into

the casserole and wait until it aim your desired consistency after that the prepared boiled

winter melon that had been mashed will be strained and put it on the casserole and mix it

with the other ingredient. Put it on a Tupperware and chill it. The researchers used trial

and error method for them to achieve the desired taste.

TOOLS AND EQUIPMENT

NAME USES

POT Use for cooking in a

dry heat method

BOWL Use to hold the

ingredients

WIRE WHISK Use to incorporate air

in the mixture
MEASURING CUP Use in measuring dry

and liquid ingredients

SPOON LADLE Use for mixing

ingredients

STRAINER Use to strain liquid

ingredients

BLENDER Use to blend and

become liquid.
 TUPPERWARE Use for preparing and
putting in an organize
way

REFRIGERATOR Use to chill and freeze

dry and liquid raw

materials

Data Gathering Procedure

The researchers themselves are the one who will distribute the survey questionnaire-

checklist to the entire respondent. This will ensure the validity and reliability of the data. The

researchers will explain and give instruction to the respondents on how they will answer the

questionnaire-checklist. After that, the researcher retrieved the survey questionnaire-checklist on

the day set by the respondents to ensure that all the data were properly and correctly supplied.

The study will utilize a questionnaire-checklist for data gathering. The researchers

provided criteria for the respondents to evaluate their product base on its appearance and taste.

The respondents will check the column base on the opinion and observation. This will help the

researchers to have an excellent product.

Data Analysis

The statistical tools used in the analysis and interpretation of data. The statistical tools

used were: frequency count, ranking, and weighted mean.

Frequency Count is a measure of the number of times that an event occurs. In this study,

it will be used to determine how many times the respondents choose 5, 4, 3, 2, and 1 as their

rating in specific criteria.

Ranking is a relationship between a set of items such that, for any two items, the first is

either 'ranked higher than', 'ranked lower than' or 'ranked equal to' the second. In this study, It

used to determine the rank order of the criteria.

Weighted Mean. Mean is the representative value of the whole group of data. It is the

most common measure of central tendency. This is used to determine the criteria that need more

improvement.

The researchers used rating scale to determine in what criteria does the researcher need to

focus on. Using the following rating scale: 5 (4.50-5.00) means Very Highly Satisfactory,

4(3.50-4.49) means Very Satisfactory, 3(2.50-3.49) means Satisfactory, 2(1.50-2.49) means

Fairly Satisfactory, and 1(0.00-1.49) means Poorly Satisfactory.

The weighted mean formula is given below:

r
Mw =
t
Where:

Mw = weighted mean
∑ ¿ sum of
r = ratings (5, 4, 3, 2, 1)

t = total number of respondents

 Chapter 3
RESULT

Development of Winter Maja

These are ingredients and the exact measurement and its unit needed to develop

the Winter Maja was shown in Table 2.

Winter melon with the quantity of 425 grams was used in our study because it is

our main focus in making winter maja as its main ingredient. 3 cups of coconut milk is

needed because it incorporates creaminess and thickness to the winter maja. 1can (big)

of evaporated is used to balance the sweetness and color of the winter maja. 200 grams

of cornstarch is needed because it makes the ingredients in the mixture bind together

and makes it thick. 390 grams Condensed milk is needed for it makes the winter maja

sweet and smooth. 1 ½ cup of sugar is needed because it acts as a sweetener, texture

modifier, and coloring agent. 3 cups of water is needed to dissolve the sugar and the

cornstarch and also acts as a medium for carrying the flavors.

Table 2. Ingredients in Producing Winter Maja

Ingredients Quantity Unit

Winter Melon 425 Grams
Coconut Milk 3 Cups
Evaporated Milk 1 Can(big)
Cornstarch 200 grams
Condense Milk 390 grams
Sugar 11/2 Cups
Water 3 Cups
 These are the processes of making winter maja as shown in Figure 2.

For the procedure. First, prepare the tools and ingredients needed. Second peel,

clean and slice the winter melon into cubes and blend the half of it. We need to cut it in

cubes so that there are solid particles that the consumer can taste, while we need to

blend the half of it for it to add in the flavouring. Next is measure all the ingredients

including the winter melon. It is important that when it comes to cooking we should

always follow and measure the correct amount of each ingredients, every ingredients

had its own measurement. Start adding the 3 cups of coconut milk, 1 can evaporated

milk, 390 grams of condensed milk and 1 ½ cup of sugar. Then add the 425 grams of

winter melon and 2 cups of water and set the stove in medium high heat. While cooking

the mixture, dissolve the corn starch into 1 cup of water and set aside. When the mixture

is boiling turn the heat low, we need to turn the heat low to avoid burning of some

particles, add the water and corn starch mixture, stir continuously the mixture until it

becomes thick and for at least 3 minutes continuously stir it. It is very important in

making maja blanca that we stir it, because the maja blanca is easy to burn. Lastly, once

the mixture is ready turn off the heat and transfer it on a container.
Figure 2. Procedure of producing Winter Maja
 These are the tools and equipment we used in producing winter maja as shown in

Table 3. Tools and Equipment

The tools and equipment that we used in this process are saucepan, use for

cooking in a dry heat method. Bowls, use to hold the ingredients. Wire whisk, use to

incorporate air in the mixture. Measuring cups, use in measuring dry and liquid

ingredients. Spoon ladle, use for mixing ingredients. Strainer, use to strain dry

ingredients. Blender, use to blend until smooth. Tupperware, use for preparing and

putting in an organize way. Refrigerator, use to chill and freeze dry and liquid raw

materials.

Table 3. Tools and Equipment

SPOON LADLE

NAME PICTURE
STRAINER
SAUCEPAN

BLENDER
BOWL

TUPPERWARE
WIRE WHISK

REFRIGERATOR
CUP
 INDICATORS WEIGHTED INTERPRETATION
MEAN

1. The texture of the product is VERY SATISFACTORY

smooth.
4.4

2. The size of the product is 4.4 VERY SATISFACTORY

appropriate

3. The color of the product is 4.6 HIGHLY VERY

creamy white SATISFACTORY

4. Appropriate packaging. 4.0 VERY SATISFACTORY

5. The product is eye appealing 4.0 VERY SATISFACTORY

6.The Winter Melon gives 4.2 VERY SATISFACTORY

additional delectable

7. Winter Melon as a flavoring 4.2

change the taste of the product
VERY SATISFACTORY

AVERAGE 4.22 VS

Table 4. Evaluation of the Winter melon as a flavoring in Winter Maja

 The table 4 shows the evaluation of the experts. The tables show 2 different

characteristics such as the internal and the external. Under external characteristics the criteria are

color, appearance, texture and size wherein the average of the ratings is 4.28 which means very

satisfactory while in internal characteristic had a criteria of taste and its average is 4.22 which

also means very satisfactory. Under external characteristics the indicator 1 represent the texture

which was rated 4.4 which means very satisfactory. The indicator 2 represent the size of the

product which was rated 4.4 which also means very satisfactory. The indicator 3 represent the

color of the product which was also rated 4.6 means highly very satisfactory. The indicator 4 and

5 represent the appearance of the product where the both indicator gain 4.0 and rated as very

satisfactory. The internal characteristic had 2 indicator where both represent the taste of the

product and both indicator gain 4.2 which means very satisfactory.
 Figure 3. Official Logo

The W and M represents our product which is the winter maja. The color of the letter W

is creamy white just like the color of our product and it represents the delightful taste of the

winter maja. The color of letter M is orange it represents the TVL strand, this color shouts our

pride as TVL students and also the color orange symbolizes our skill, creativity, and

determination as a researcher. The square represents the structure of our winter maja. The white

background symbolizes2 the positive attitude of us as a researcher. The circle represents the

winter melon that is our main focus in making the winter maja and also the color green

represents the gift of nature to us, the "Winter melon" used in making the winter maja. As you

can observe the circle serves as a symbol like halo in which as a whole team we are guided to be

undivided.
 Chapter 4

ANALYSIS AND DISCUSSIONS

Development of Winter Maja

Based on Larisma, Hazel V. (2018), maja blanca is basically come from a coconut milk

and thickened with cornstarch, it is similar in our study we also used coconut milk and

cornstarch but the flavor stated at the related literature is different from the study that we had.

Instead of adding sweet corn kernels as its flavor we used cube and blend winter melon.

Evaluation of the Winter Maja

According to the health benefits time, winter melon is loaded with nutrition. It contains

Vitamin B1, Vitamin C. due to its high content of potassium, it helps to maintain blood pressure

level, since we didn’t approach to a nutritionist, this will take more study and more test.

Findings

Based from the result of the study. These are the findings, the most suitable winter melon

is in “young” state, adding greater amount of winter melon doesn’t result to a well formed winter

maja, the type of sugar to be used can also define the color of the product, not stirring the

mixture while simmering can cause burnt and dissolving the cornstarch in evaporated milk

doesn’t result to a well formed winter maja but dissolving it to water will result to a good and

well-formed winter maja but considering the amount of winter melon that will add.
 Based from the result, in external characteristic the indicator that gain the highest

weighted mean is under the criteria of color while the lowest weighted mean is the indicator

under the appearance of the product. Under internal characteristic, both indicator 1 and 2 which

is under the criteria of taste gain 4.2 which means very satisfactory.

Conclusion

Based from the findings and recommendation these are the conclusion. The process

utilized in producing winter maja was simmering, blending, boiling, cooling and packaging. The

age of the winter melon can greatly affect in the production of winter maja. The temperature is

an important factor to consider in the production of winter maja. This concludes that winter

melon is effective ingredient to make the winter maja. It gives additional taste and it reduces

organic food waste.

Based from the evaluation of the experts, we should focus on the indicator representing

the appearance because this is the lowest weighted mean. We conclude that for it to make more

eye appealing we should use a rectangular or square in shape in packaging and also we should

add toppings so that it can be more attractive. It should also promoted for the small business

owners to be encouraged in making or selling like these types of food.

Recommendation

Based from the experts’ review, the following recommendations are presented: For

better result of producing Winter Maja, the best cut of winter melon are cubes and blend. This

will improve the taste of the product, using cubes winter melon will gives additional taste. Also,

the winter melon should be cut uniform in length and width. To eliminate the bitterness of the

product, the winter melon should be soaked in water with lime and rinse in water with salt. This
will soften the winter melon and enhance the flavour of the product and can also eliminate

possible bacteria present. In producing Winter Maja, the best packaging material should be use is

rectangular or square in shape, instead of using ice cream cup. This will help to maintain its

shape and more eye appealing. Proper handling and storage of the product is a must to prevent

contaminants of product, to maintain the good quality and prolong shelf-life of the Winter Maja.

The preparation of the product is the most critical stage because it can determine the quality and

shelf-life of the product, therefore, all the procedure must follow and the cleanliness must

observe always. Also, the ingredients that will be use must be fresh, clean and sanitize. It should

be promoted for the small business owners to be encouraged in making or selling like these types

of product. One of our aims is to help the entrepreneurs to innovate product out of edible food

that people usually disregard. Also, we would like to share our knowledge and encourage them

to produce this kind of product. The winter melon should be peeled very well to eliminate the

bitterness of the product. The peel of the winter melon can give an after taste of bitterness, that’s

why experts recommend to peel the winter melon very well. Ensure the labelling of the product

in its packaging to determine the shelf-life. This will need further study to ensure the shelf-life of

the product but as per observation, it can last up to 4-5 days in a cool dry place to maintain its

temperature and avoid spoilage. To make it more eye appealing there should be a toppings just

like the original maja blanca. Toppings makes one product more eye appealing the experts

observe that the product is so plain so they recommend to put some toppings on the product.

They also recommend that the toppings that we should use are the winter melon candy. Except

that it can give more eye appeal it can aso give additional taste.
BIBLIOGRAPHY
APPENDICES
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V
Division of Ligao City
LIGAO NATIONAL HIGH SCHOOL
Ligao City
SENIOR HIGH SCHOOL DEPARTMENT

Appendix A
PERMIT TO CONDUCT A STUDY

JESSICA U. SAYSON
SSPIV
Ligao National High School
Ligao City

Madam:

The undersigned are presently conducting a study on “WINTER MELON AS A

FLAVORING IN MAJA BLANCA”, as requirements for the Practical Research 2
(Quantitative Research)
In this regard, may we seek permission to conduct the said study in Ligao City Division
Your approval to this request will highly appreciate.

Very truly yours,

BARBA, RODEL G.
BRILLANTE, SHIELA MAY B.
LOPEZ, JINKY N.
NERBES, ARMANDO A.

Researchers
Noted by:

JOVERT M. OFRACIO
Research Teacher

Approved
JESSICA U. SAYSON
SSPIV

Name: Rodel G. Barba

E-mail: Rodelbarba5@gmail.com

Personal Information
Address: Binatagan Ligao City
Gender: Male
Birth Date: July 14, 2001
Birth Place: Binatagan Ligao City
Age: 18 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Virginia G. Barba
Father’s Name: Romeo P. Barba
Siblings:
Jerome G. Barba
Regie G. Barba
Jeramy G. Barba
Roger G. Barba

Educational Attainment

Senior High School: Ligao National High School

Guilid Ligao City
2020-2018

Junior High School: Ligao National High School

Guilid Ligao City
2018-2014

Elementary: Binatagan Ligao West Central Elementary School (B)

 Binatagan Ligao City
2014-2008

Name: Shiela May B. Brillante

E-mail: Shielamaybrillante@yahoo.com

Personal Information
Address: Batang Ligao City
Gender: Female
Birth Date: May 9, 2001
Birth Place: Batang Ligao City
Age: 18 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Mary Jean Brillante
Father’s Name: Noel Brillante
Siblings:
Louie B. Brillante
Ceejay B. Brillante

Educational Attainment

Senior High School: Ligao National High School

Guilid Ligao City
2020-2018

Junior High School: Ligao National High School

Guilid Ligao City
2018-2014
Elementary: Batang Elementary School
Batang Ligao City
2014-2008

Name: Jinky N. Lopez

E-mail:

Personal Information

Address: Binanowan Ligao City

Gender: Female
Birth Date: February 14, 2001
Birth Place: Binanowan Ligao City
Age: 18 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Jocelyn N. Lopez
Father’s Name: Juanito Q. Lopez
Siblings:
Jelyn N. Lopez
Joseph N. Lopez
Judy N Lopez

Educational Attainment

Senior High School: Ligao National High School

Guilid Ligao City
2020-2018

Junior High School: Ligao National High School

Guilid Ligao City
 2018-2014

Elementary: Binanowan Elementary School

Binanowan Ligao City
2014-2018

Name: Don R. Masbate

E-mail:

Personal Information
Address: Paulog, Ligao City
Gender: Male
Birth Date: August 21, 2000
Birth Place: Bicol Regional Teaching and Training Hospital
Age: 19 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Evelyn Masbate
Father’s Name: Rodrigo Masbate
Siblings:
Dave Masbate
Gennyvy M. Moratalla

Educational Attainment
Senior High School: Ligao National High School
Guilid Ligao City
2020-2018

Junior High School: Daraga Nation High School

Sagpon Daraga, Albay
2018-2014

Elementary: Daraga North Central School

Bagumbayan Daraga, Albay
2014-2008
Name: Armando A. Nerbes Jr.
E-mail: Rjaynerves@gmail.com

Personal Information

Address: Calzada Oas Abay

Gender: Male
Birth Date: April 29, 2002
Birth Place: Ligao City
Age: 16
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Maribel A, Nerbes
Father’s Name: Armando A, Nerbes Sr.
Siblings:
Aloysuis A, Nerbes
Mary A, Nerbes
Emmanuel A, Nerbes

Educational Attainment

Senior High School: Ligao National High School

Guilid Ligao City
2020-2018

Junior High School: Ligao National High School

Guilid Ligao City
2018-2014

Elementary: Oas East Central School

 Calzada Oas Albay
2014-2008

Name: Marie Elaine N. Robles

E-mail: Elainerobles@email.com

Personal Information

Address: Pandan Ligao City

Gender: Female
Birth Date: January 11. 1998
Birth Place: Pandan Ligao City
Age: 20 years old
Citizenship: Filipino
Religion: Roman Catholic
Civil Status: Single
Mother’s Name: Elena N. Robles
Father’s Name: Marcelino E Robles
Siblings:
Marlo N. Robles

Educational Attainment

Senior High School: Ligao National High School

Guilid Ligao City
2020-2018

Junior High School: Ligao National High School

Guilid Ligao City
2018-2014

Elementary: Pandan Elementary School

Pandan Ligao City
2014-2008