PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL

Senior High School Department

8th GHQ Brgy. Katuparan Taguig City

Fermented Sugar Apple (Annona squamosa) As Natural Cider

A Research Paper Presented to:

President Diosdado Macapagal High School

Senior High School Department

In Partial Fulfilment

Of the Requirements for the Subject

Inquiries, Investigation, and Immersion

Proponents:

Alian A. Ampaso

Mikyla S.Apura

John Kennedy G. Catapang

Sandaralyn A. Garalde

Eureka Ashley A. Lumyeb

Chris Ian Q.Pulta

Asia Rendon

June 2023
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Food is the primary source of energy of the humans. According to National

Geographic, it is one of the basic necessities of life as food contains nutrients

and substances essential for the growth, repair, and maintenance of body tissues

and for body regulation. Based on the same article, micronutrients and

macronutrients like thiamine, vitamin D, calcium, iron, iodine, and phosphorus

are important for building strong bones and teeth, healthy blood, and thyroid

gland workability.

Inflation has brought significant impact in the people. This has made the

global community suffer from economic recovery. According to Philippine

Statistics Authority, the country’s average inflation rate for 2022 stood at 5.8%,

higher that the 2021 average inflation rate of 3.9 percent. Based on the same

report, respective average inflation rates in 2021 were compared from commodity

groups such as food and non-alcoholic beverages have recorded a higher annual

mark-ups in 2022 yielding about 5.9 percent. Similarly, United Nations states that

one of the reasons that hampers the global economic recovery is rising inflation.

Due to these reasons, the researchers would like to develop a natural

cider made from sugar apple (Annona squamosa) as it could reduce the

consumption of commercialized vinegar from the market. Furthermore, sugar

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

apple contains souring properties that could be utilized for fermentation of

product. Similarly, this study supports the Sustainable Development Goals of

United Nations, specifically 2 – Zero Hunger and 8 – Decent Work and Economic

Growth that aims to address global issues which hinders food sustainability and

economic development of communities.

As a Cookery students, this study aims to evaluate the potential of natural

cider from sugar apple (Annona squamosa) that could be beneficial in the

locality. This also intends to address the plausible and implausible conditions of

this study. This could be utilized for alternative source of vinegar as it contains

many benefits for health. Additionally, this could contribute to the growing interest

in natural ciders by promoting the use of indigenous fruits.

Conceptual Framework

Figure 1
The IPO Model of Fermented Sugar Apple as a Natural Cider

INPUT PROCESS OUTPUT

m Determining the sensory

evaluations of students and
Fermentation of
teachers in fermented sugar Acceptability of
Sugar Apple
apple as natural cider
(Annona squamosa) Fermented Sugar
through:
as a Natural Cider Apple as a Natural
 5-point hedonic Cider
scale questionnaire
 Inferential Statistics

Feedback Loop
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

(Adapted from Zwaenepoel, 1985

The research paradigm presented was adapted from a study by

Zwaenepoel (1985), which emphasizes the importance of determining a

program's efficiency by considering how it fulfills its social and economic

objectives, the relevance of its social and economic objectives as determined by

criteria that are external to the program under study, and the relevance of its

social and economic objectives as determined by criteria that are external to the

program under study. The IPO model provides the research with a broad

framework and direction. Using the factors from this study and the IPO model,

the researchers came to the following conclusion, which is depicted in Figure 1.

The input of this study is the fermentation of sugar apple as a natural

cider. The researchers utilized a sugar apple and tap water in order to yield a

product. For the process of the study, sensory evaluations of in terms of

appearance, aroma, and color were determined by the students and teachers of

President Diosdado Macapagal High School. A 5-point hedonic scale

questionnaire was used to determine the aforementioned variables. Furthermore,

significant difference between the sensory evaluation of students and teachers in

fermented sugar apple as a natural cider were analyzed to arrive at the

conclusion for the acceptability of the fermented product.

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

Statement of the Problem

This study aimed to determine the sensory evaluations of the respondents

in fermented sugar apple (Annona squamosa) as a natural cider at President

Diosdado Macapagal High School.

Specifically, this research sought to answer the following:

1. What is the sensory evaluation of Cookery students in the fermented

sugar apple in terms of:

1.1 Appearance;

1.2 Aroma;

1.3 Color?

2. What is the sensory evaluation of Teachers in the fermented sugar apple

in terms of:

2.1 Appearance;

2.2 Aroma;

2.3 Color?

3. Is there any significant difference on the sensory evaluations of Cookery

students and Teachers in the fermented sugar apple?

Hypotheses
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

Ha: There is significant difference between the sensory evaluations of

cookery students and teachers on the fermented sugar apple.

Ho: There is no significant difference between the sensory evaluations of

cookery students and teachers on the fermented sugar apple.

Scope and Delimitation

This study is descriptive design concentrating on the sensory evaluations

of cookery students and teacher on fermented sugar apple as a natural cider.

The respondents of this study are the cookery students and teachers of

President Diosdado Macapagal High School. This research was conducted at

Cooking Practice House of the aforementioned school. It was accomplished

within three (3) months of the 2nd semester of the Academic Year 2022-2023.

On the contrary, this study is delimited on sensory evaluation of cookery

students and teachers in terms of appearance, aroma, and color. A 5-point

hedonic scale was used to obtain the relevant data in this study. Similarly, the

respondents of the study are the cookery students and teachers of President

Diosdado Macapagal High School only. Also, significant difference between the

respondents of the study were analyzed through Microsoft Excel to establish a

conclusion. Other variables that are not mentioned in this section are not part of

the study.
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

Significance of the Study

The significance of this study is to determine the sensory evaluations of

cookery students and teacher on sugar apple as a natural cider.

Specifically, the beneficiaries of this study are the following:

Consumers. This study could be beneficial for them since bought sugar

apples could be utilized for alternative development of homemade vinegar. This

provides them an option for cooking ingredient potentially.

Cookery students. This study could benefit them to gain a new

knowledge in developing a new variant of vinegar that is essential in building and

developing their expertise in culinary science.

Food and drug administration. This may contribute to the agency doing

more extensive research on the advantage of using sugar apples to make a new

variant of vinegar.

Sugar Apple Dealer. This study could be beneficial for them in a manner

of re-using their unsold product in developing sugar apple a natural cider.

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

Future researchers. This may be the basis of future investigation. They

may conduct another study that is not included in the study.

Definition of Terms

Aroma. This pertains to the sensory evaluation of the respondents in

sugar apple as a natural cider through inhalation.

Appearance. This refers to the sensory evaluation of the respondents in

sugar apple as a natural cider through viscosity observation.

Color. This concerns to the respondents’ sensory evaluation in sugar

apple as natural cider through pigment observation.

Cookery Students and Teachers. These are the respondents of the

study from President Diosdado Macapagal High School in the Academic Year

2022-2023.
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents relevant studies and literature concerning the topic

of the study. In order to gain knowledge and deeper insights on the research

problems, the researcher read books, journals, and several research studies

from various sources. Those which have been found are relevant to this study

and discussed hereunder.

As the innovations in food technology continues to cultivate in line with the

demands of today’s healthy lifestyle awareness, we keep on developing modern

sustainability food resources through using organic ways such as using fruits as

an organic equivalent to what we traditionally consume on our daily living a

condiments, food agents, etc. - cider as vinegar, plant-based meat, and the like.

This generation is going back to being organic and sustainable just like in the

past generations where the use of artificial food agents was not yet discovered.

As an easily adapted culture, with overloaded production in some parts of the

globe, apples and their by-products are being redirected to pharmaceutical,

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

canning and beverages industries, both alcoholic and non-alcoholic (Guiné et al,

2021). This review highlighted the advances in the process optimization of using

Custard apple or Sugar apple as a vinegar, specifically, cider.

Based from the gathered studies, Custard apple, also known as Sugar

apple, is a delicious desert fruit recognized for its dessert and sweetness

characteristics. Annona squamosa is its scientific name. The plant has also been

proven to have medicinal properties such as antioxidant, anti-diabetic, anti-

infective, and anti-dyslipidemic properties. Custard apples are difficult to eat fresh

since they are easily spoiled, ripen quickly, and become squashy. It was thought

that the custard apple's almost 24% sugar content could be further processed by

fermentation into a profitable product like cider (Raichurkar, et al. 2018).

According to Molelekoa et al. (2018), the most well-known antioxidants are

apple cider and balsamic vinegar. Cider has also been shown to inhibit

microbiological development. The antibacterial property of the low pH value of

vinegar is attributed to the major acetic acids as well as other organic acids

generated during fermentations. Physiologically, it also lowers blood lipid levels

which contribute to our overall wellbeing and improve our lifestyle.

Commercial cider production, on the other hand, can be characterized as

slow or quick fermentation procedures. The slow fermentation process involves

the buildup of acetic acid. Bacteria found in the environment. This process

requires months or years of fermenting time. The rapid fermentation process can
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

be completed in hours to days by introducing acetic acid bacteria-containing

'mother of vinegar' (Fadzillah et al., 2018). Fermentation is generally considered

to increase the bioavailability of bioactive compounds found in apple, by

impacting, through a high degree of changes, the product’s properties, including

composition and health-promoting attributes, as well as their sensory profile.

Probiotic apple beverages and apple vinegar are generally considered as safe

and healthy products by the consumers. Recently, contributions to human health,

both in vivo and in vitro studies, of non-alcoholic fermented apple-based products

have been described (Guiné et al, 2021).

Apple Cider Vinegar is highly consumed in the daily diet as an appetite

suppressant - for slimming purposes, as a food flavoring agent, as a food

preservative, and with therapeutic objectives. Recent studies have found that

acetic fermentation might improve the nutrients content and functionality. The

alcoholic fermentation followed by the acetic acid fermentation change the

nutritional profile of a beverage into a more complex one (Mudura, E., et al,

2018). Custard apple as cider can help innovate ways to avoid the scarcity of

resources in the market.

Synthesis

Due to limited sources and articles available for the references of this

study, the researchers acknowledged the full limitation and potential of this

research. Since there were no found literatures that could be used to support this

study, the researchers would like to explore the viability of fermented sugar
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

apples as a natural cider through determining the sensory evaluations of cookery

students and teachers at President Diosdado Macapagal High School. Hence,

this serves as the research gap of this study.

CHAPTER III

THE RESEARCH METHODOLOGY

This chapter describes the research method used, population frame and

sampling scheme, description of the respondents, research instrument, data

gathering procedures and statistical treatment of data.

Research Method Used

This study is a quantitative research specifically, a descriptive design.

According to Sirisilla (2023), descriptive research design tends to observe and

gather data on a specific issue without attempting to infer cause-and-effect

correlations. It seeks to characterize the links, patterns, and trends that exist

within the data in addition to giving a thorough and accurate portrait of the

population or phenomenon under study. Based on the same author, data can be

gathered using either qualitative or quantitative methods for descriptive research,

including surveys, observational studies, and case studies.

Population, Sample Size, and Sampling Technique

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

The target population of this study are Technical Vocational Livelihood –

Cookery Students and Teachers of President Diosdado Macapagal High School.

A sample of one-hundred and eighteen (118) from the TVL-Cookery Strand and

eighty-eight (88) teachers from the same school were obtained through

computing with Slovin’s Formula.

Moreover, a stratified sampling technique was used in gathering the

sample of the study. According to Simkus (2023), stratified sampling is a type of

random sampling in which researchers first divide a population into smaller

subgroups, or strata, based on shared features of the members, and then

randomly choose among these groupings to create the final sample.

Description of the Respondents

In this study, the respondents were the cookery students and teachers of

President Diosdado Macapagal High School from the city of Taguig with a total of

two-hundred and six (206) respondents. The respondents were one-hundred

and eighteen (118) cookery students and eighty-eight (88) teachers.

Research Instrument

The researchers utilized a 5-point hedonic to gather the relevant data in

this study. According to Cheng et al. (n.d.), 5-point hedonic scale is a type of

rating scale used in sensory evaluation and consumer research to measure the

degree of liking or preference for a product or service.

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

Similarly, a cover letter was addressed to the researchers that explained

the research, its rationale, and purpose, as well as general instructions on how to

fill out the form. The instrument only had one part, and possible responses were

limited to a 9-point hedonic rating scale. For further depiction of the research

instrument, Table 1 is shown.

Table 1

5-point Hedonic Scale of Fermented Sugar Apple as a Natural Cider

5 - Point Hedonic Scale Verbal Interpretation

Like Very Much

5
Likes slightly
4
Neither like or dislike
3
Dislike slightly
2
Dislike Very Much
1

Each of these five (5) responses have a designated numerical value that was

used to measure the variables under investigation and was described under the

following criteria of the study.

Data Gathering Procedures

In order to accomplish this study, first, the researchers gathered the

required materials for the fermentation of the sugar apple such as sugar apple,

tap water, fermenting basin, and laboratory container. Raw materials were

fermented on the fermenting basin to yield the product of the study, then it
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

undergone through seven (7) days of fermentation period. After that, the 5 – point

hedonic scale checklist questionnaire was prepared containing the relevant

information in collecting the data.

Similarly, when the fermentation period was done. The researchers

immediately transferred the fermented sugar apple in laboratory container for

sensory evaluations of the respondents. Then, distribution of checklist

questionnaire to respective respondents of the study were employed.

Instructional assistance were given to the cookery students and teachers to

further clarify the objective of the research.

After gathering the all of the required data, it was tabulated in the

Microsoft excel. Further statistical analysis required in this study were done on

the same software. Additionally, an assistance from the school statistician were

asked to ensure the validity and reliability of the data of this research.

Statistical Treatment of Data

The data gathered for this study was statistically analyzed and interpreted

in relation to the problems sought at the beginning. The data that was tabulated

to prepare the statistical treatment, which is necessary for a more in-depth

analysis and interpretation. In the treatment and analysis of data, the following

types of statistical treatment were used weighted mean and t-test.

Weighted Mean. According to Taylor (2023), the weighted mean is a form

of mean that is computed by averaging all the products after multiplying the
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

weight (or probability) connected to a specific event or result by its connected

quantitative outcome. The main characteristic that separates the weighted mean

from the arithmetic mean is that it is highly helpful when calculating a

theoretically expected outcome where each outcome has a distinct probability of

occurring.

Table 2

Weighted Mean of 5 – Point Hedonic Scale

Weighted Mean Verbal Interpretation

Like Very Much

5.00 – 4.20
Likes slightly
4.19 – 3.40
Neither like nor dislike
3.39 – 2.60
Dislike slightly
2.59 – 1.8
Dislike Very Much
1.79 – 1.00

T-test. Based on Hayes (2023), to evaluate whether there is a significant

difference between the means of two groups and their relationships, a t-test is an

inferential statistic that is used. When data sets contain unknown variances and a

normal distribution, such as the data set obtained from tossing a coin 100 times,

t-tests are utilized. In order to evaluate statistical significance, the t-test, a test

used for hypothesis testing in statistics, uses the t-statistic, the values of the t-

distribution, and the degrees of freedom.

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the analysis and interpretation of data gathered

from the study, which aims to determine the sensory evaluations of the

respondents in fermented sugar apple. The statistics determined on this chapter

had been organized in line with the problems treated in this study.

The data below shows the weighted mean and interpretation of the

sensory evaluations of cookery students and teachers in terms of appearance.

Table 2

Sensory Evaluation of Cookery Students in Fermented Sugar Apple

Sensory Evaluation Weighted Mean Interpretation

Appearance 3.36 Neither like nor dislike

Aroma 2.98 Neither like nor dislike

Color 3.53 Likes slightly

Overall Mean 3.29 Neither like nor dislike

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

The Table 2 shows the sensory evaluation of cookery student in

fermented sugar apple. For appearance and aroma, it yields with a weighted

mean of 3.36 and 2.98, respectively, which interpreted as neither like nor dislike.

For color, its weighted mean reached a 3.53 value, which interpreted as likes

slightly. The overall mean of this table is 3.29, meaning the product is neither like

nor dislike.

The sensory evaluations of fermented sugar apple in terms of

appearance, aroma, and color revealed that cookery students neither like nor

dislike the fermented sugar apple. This implies that further improvement must be

done in the fermentation in order to reach the likeliness of acceptability in

fermented product.

Table 3

Sensory Evaluation of Cookery Teachers in Fermented Sugar Apple

Sensory Evaluation Weighted Mean Interpretation

Appearance 3.99 Likes slightly

Aroma 3.84 Likes slightly

Color 3.98 Likes slightly

Overall Mean 3.94 Likes slightly

In Table 3, the values for weighted mean with the respective sensory

evaluation teachers are demonstrated. The appearance of the fermented product

yielded a weighted mean of 3.99, a 3.84 value for aroma, and a 3.98 value for
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

color, meaning all of these are liked slightly. Overall, this means that the

fermented sugar apple is liked slightly since its weighted mean reached a 3.94

value.

For the teachers, this provides an unfailing acceptability record of the

fermented sugar apple as a natural cider since the consistency of likeliness of

acceptability is observed. This provides a potential use of fermented sugar apple

in the industry because it contains the sensory properties of a vinegar such as

souring smell, viscosity, and color.

Table 5

Significant Difference between the Sensory Evaluation of Cookery Students and

Teachers in Fermented Sugar Apple

Sensory P-Value Decision Interpretation

Evaluation (two-tailed)
Appearance 7.01E-05 Reject the There is Significant Difference
null between the Sensory Evaluation of
Cookery Students and Teachers in
hypothesis Fermented Sugar Apple
Aroma 2.62E-07 Reject the There is Significant Difference
null between the Sensory Evaluation of
Cookery Students and Teachers in
hypothesis Fermented Sugar Apple
Color 5.69E-03 Reject the There is Significant Difference
null between the Sensory Evaluation of
Cookery Students and Teachers in
hypothesis Fermented Sugar Apple

Indicated in the Table 5 is the statistical result in the fermented sugar

apple as natural cider.

 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

For Appearance, the p-value is 7.01E-05 which is less than the value of

alpha significance level (0.05). Therefore, the researchers reject the null

hypothesis.

For Aroma, the p-value is 2.62E-07 which is also less than the value of

alpha significance level (0.05). Therefore, the researchers reject the null

hypothesis.

For Color, the p-value is 5.69E-03 which is less than the value of alpha

significance level (0.05). Therefore, the researchers reject the null hypothesis.

CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATION

This chapter contains the research summary, conclusions, and

recommendations of the whole study. The summary contains the study's findings

without much detail. Generalizations and other interferences would be seen in

the conclusion, while the recommendations of the researchers to the

beneficiaries of this study can be seen in this chapter. In general, the purpose of

this chapter is to cover the study's findings.

Summary of Findings

The salient findings of the study are as follows

1. The following weighted mean for the sensory evaluations of cookery

students are presented. For appearance and aroma, it yielded 3.36 and
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

2.98 which are both neither like nor dislike, respectively. In contrast, color

it reached a 3.53 weighted mean which interpreted as likes slightly.

Overall, the product is neither like nor dislike by the cookery students.

2. For the teachers, the following weighted mean were obtained with their

respective sensory evaluations. The appearance of the fermented product

yielded a 3.99 value. For aroma and color, it recorded a 3.54 and 3.98

value, respectively. Overall, it demonstrated a slight likeliness of the

fermented sugar apple in the respondents.

3. The researchers reject the null hypothesis since the computed values

were all less that the alpha significance level. Hence, there is significant

difference in the sensory evaluation of cookery students and teachers in

the fermented sugar apple.

Conclusions

Based on the findings of the study, the following conclusions are drawn:

1. The sensory evaluations of the cookery students in terms of appearance,

aroma, and color are neither like nor dislike.

2. The sensory evaluations of the teachers in terms of appearance, aroma,

and color are liked slightly.

3. There is significant difference between the sensory evaluations of cookery

students and teachers in fermented sugar apple.

Recommendations
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

Based on the findings and conclusions presented, the following

recommendations are suggested.

1. The researchers suggest to include experimental studies to determine the

full viability of the fermented sugar apple.

2. A long fermentation period is suggested to determine the difference of the

acceptability of the fermented sugar apple.

3. Different proportions of fermented sugar apple samples may be explored.

4. Other fermentation process is recommended in developing the fermented

product.

5. The researchers recommend to gather the sugar apples ahead of time

before the experimentation process.

Bibliography:

Cheng, M., McCulloch, M., Tran, R., Chang, J., Harris, S., Nakamura, T. &

Pecore, S. Comparative Study On Practicability Of 9-Point Hedonic Scale

And 5-Point Hedonic Scale For Beverages.

https://www.sensorysociety.org/meetings/2016%20Presentations/26_Che

ng.pdf
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

Hayes, A. (2023). T-Test: What It Is With Multiple Formulas and When To Use

Them. Investopedia. https://www.investopedia.com/terms/t/t-test.asp

National Geographic. Food.

https://education.nationalgeographic.org/resource/food/

Pecore, S. Comparative Study On Practicability Of 9-Point Hedonic Scale And 5-

Point Hedonic Scale For Beverages.

https://www.sensorysociety.org/meetings/2016%20Presentations/26_Cheng.pdf

Philippines Statistics Authority (2023). Summary Inflation Report Consumer Price

Index: December 2022.

https://psa.gov.ph/statistics/survey/price/summary-inflation-report-

consumer-price-index-2018100-december-2022

Simkus, J. (2023). Stratified Random Sampling: Definition, Method, & Sample.

Simply Psychology. https://www.simplypsychology.org/stratified-random-

sampling.html

Sirisilla, S. (2023). Bridging the Gap: Overcome these 7 Flaws in Descriptive

Research Design. Enago Academ.

https://www.enago.com/academy/descriptive-research-design/

Taylor, S. (2023). Weighted Mean. Corporate Finance Institute.

https://corporatefinanceinstitute.com/resources/data-science/weighted-

mean/
 PRESIDENT DIOSDADO MACAPAGAL HIGH SCHOOL
Senior High School Department
8th GHQ Brgy. Katuparan Taguig City

United Nations. The 17 Sustainable Development Goals.

https://sdgs.un.org/goals