Mango Sticky Rice Sushi Style Group 1 CK 1a

ARELLANO UNIVERSITY – MALABON
ELISA ESGUERRA CAMPUS

Gen.Luna St. Brgy. Bayan-Bayanan, Malabon City
Tel/Fax: 932-52-09
S.Y. 2023-2024
THE ACCEPTABILITY OF MANGO STICKY RICE (SUSHI STYLE) AS AN ALTERNATIVE

STREET FOOD IN COOKERY STUDENTS OF ARELLANO UNIVERSITY - MALABON
A Research Paper Submitted as a Partial Fulfillment of Requirements in Research Project
Submitted By:
Name of Members:
Cotoner, Kazandra Lyza S.

Gabriel, John Carlo M.
Huele, Daliah D.
Jully, Luraene
Payno, Tiffany
Quinto, Ruffa Mae R.
Rodeo, Ivan Rexford F.
Sebastian, Jiwah N.
Grade 12 – Cookery 1A
S.Y. 2023 – 2024
Research Adviser:
Mr. Wilbert F. Zialcita

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S.Y. 2023-2024
I. INTRODUCTION
1.1. BACKGROUND OF THE STUDY
Mango sticky rice sushi is a delightful fusion dish that combines the flavors of traditional mango
sticky rice with the presentation of sushi. Mango sticky rice street food is a delicious and nutritious meal that
offers numerous health benefits. According to Hines (2022) mangos are packed with vitamins, minerals, and
antioxidants. Coconut cream is high in healthy fats, which provides energy to keep your moving. It’s also an
excellent source of potassium, which can help prevent muscle cramping. And the glutinous rice is rich in
carbohydrates.
Compared to street foods, sushi-style mango sticky rice is a much healthier choice. According to
Mishra (2020) mostly street foods are unhealthy foods, which is increased by high risk of contamination
through physical, chemical, and biological components which causes a grave concern in the form of food
safety and security. Street foods are nutritionally rich, and these are rich sources of carbohydrates and fats,
eating which increases the risk of chronic non communicable diseases. Street foods may the increases risk of
foodborne illnesses, which is the reason for food contamination through microorganisms and so that food
poisoning is developed. On the other hand, sushi-style mango sticky rice is low in calories, and it contains
healthy fats and complex carbohydrates that provide sustained energy throughout the day.
The researchers offered Mango sticky rice sushi-style a blend of nutrients from mangoes and rice.
Mangoes provide vitamins A and C, supporting immunity and skin health, while rice offers energy. It can aid
portion control and may be a gluten-free option for some, but moderation is crucial due to its sugar content.
This study aims to determine the acceptability of mango sticky rice sushi style as a meal option for
Grade 12 cookery students. It can help to Improve their health and well-being while also being an affordable
choice.
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S.Y. 2023-2024
1.2. STATEMENT OF THE PROBLEM
This study aimed to determine the acceptability of mango sticky rice (sushi style) as a healthier
Alternative street food for cookery students in Arellano University Malabon.
1. What are the profile of the respondents in terms of:
1.1 Name (Optional)
1.2 Age
1.3 Gender
2. The following are the qualities of mango sticky rice sushi style in terms of:
2.1 Flavor and taste
2.2 Appearance
2.3 Texture
3. What is the acceptability Rate of Mango sticky rice as an alternative street food among cookery students?
1.3. SIGNIFICANCE OF THE STUDY
This study is pivotal in addressing prevalent concerns surrounding the nutritional quality and safety of
street food, particularly within the context of Arellano University Malabon. By introducing Mango Sticky Rice
(Sushi Style) as an alternative, the research aims to offer a healthier street food option. The fusion dish’s
nutritional value, highlighted by its low-calorie content, healthy fats, and sustained energy provision, directly
addresses the health and well-being of cookery students.
This exploration holds significance in promoting better dietary habits among students, potentially
influencing broader consumer choices toward healthier street food options.
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S.Y. 2023-2024
To Cookery student: The outcomes of this study will offer valuable insights to cookery students at
Arellano University Malabon regarding healthier street food options.
It aims to increase their awareness and understanding of nutritious alternatives like Mango Sticky
Rice (Sushi Style), fostering informed choices in their dietary preferences.
Students will gain knowledge about healthier street food options, potentially influencing their eating
habits within and beyond the university environment.
To future researchers: This study serves as a guiding tool, showcasing innovative approaches in
utilizing Mango Sticky Rice (Sushi Style) as a Healthier Alternative Street Food. It offers insights into the
potential health benefits associated with this alternative, providing a foundation for further exploration and
experimentation in enhancing street food options for healthier dietary choices.
1.4. SCOPE AND DELIMITATION
This study aims to evaluate the acceptance of Mango Sticky Rice (Sushi Style) as a street food option
specifically among Grade 12 cookery students at Arellano University Malabon. The focus is to understand the
preference and suitability of this healthier street food among students undergoing cookery education.
The study will be limited only to studying The Acceptability of Mango Sticky Rice (Sushi Style) as a
Healthier Alternative Street Food in Cookery Students in Arellano University Malabon – Elisa Esguerra
Campus. Participation is limited to cookery students exclusively. Students enrolled in different educational
strands or courses will not be included in this research.
The findings of this study are expected to benefit the cookery students at Arellano University Malabon
by introducing them the Mango Sticky Rice (Sushi Style) as a Healthier Alternative Street Food. Additionally, if
the study demonstrates the viability of Mango Sticky Rice (Sushi Style) as a Healthier Alternative Street Food,
it could extend its benefits to the wider community beyond the university
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1.5. DEFINITION OF TERMS
* Acceptability – The extent to which a product, service, or idea is received positively by a target audience or
group of individuals. In the context of your research, it refers to the degree to which the cookery students at
Arellano University Malabon find mango sticky rice (sushi style) to be a suitable and desirable alternative street
food.
*Calorie content – The amount of energy provided by a food item when metabolized by the body. It is often
used as a measure of the food’s energy density and can influence dietary choices, especially in relation to
weight management and overall health.
*Mango sticky rice – Is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh
mango, and coconut milk, and eaten with a spoon or the hands.
*Nutritional value: The content of nutrients such as vitamins, minerals, proteins, carbohydrates, and fats in a
food item. It indicates the potential health benefits or risks associated with consuming that food.
*Sushi – Is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, plus a variety of
ingredients, such as vegetables, and any meat, but most commonly seafood.
*Street food – Ready-to-eat or ready-to-drink food and beverages sold by vendors in public places such as
streets, markets, or parks. Street food is often prepared and sold quickly and may be consumed on the go.
*Sustained energy provision – The ability of a food item to provide a steady release of energy over time,
thus preventing rapid spikes and crashes in blood sugar levels. Foods that offer sustained energy
provision are often rich in complex carbohydrates, fiber, and/or healthy fats.
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II. METHODOLOGY
This chapter presents the research design, research instrument, respondents of the study, data gathering
procedure and statistical treatment of data that is used in this study. The following proposed study will be
detailed here.
2.1 RESEARCH DESIGN
This study is quantitative research that will use a descriptive research design. According to Quatric
(2024), descriptive research design is the statistical results of data gathering for descriptive research might be
utilized as secondary data in future study projects. In addition, various forms of data analysis can be applied to
the descriptive research data collection. This method is applicable to use in this study as it was designed to
show the acceptability of Mango sticky rice (sushi style) as an alternative street food in cookery students in
Arellano University Malabon.
2.2 POPULATION AND SAMPLING
We use stratified sampling because this is a kind of sample technique where the entire population is
split up into smaller groups or levels to finish the sampling procedure. Using stratified sampling the research
selected 15 boys’ students and 15 girls’ students from the Elisa Esguerra Campus of Arellano University, for a
total of 30 respondents. This strategy was used to guarantee that the result within the selected consuming area
would be distributed evenly.
2.3 RESEARCH INSTRUMENT
This study conducts survey research using likers scale survey questionnaires. The researchers will
use a google form as their research instruments for exact data collection and calculation. This study is divided
into four parts:

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Part 1: Demographic Profile, this was utilized to determine the demographic profile on the respondents in terms
of Name, Age, Gender, Section, Dietary preference.
Part II. Assessment of the qualities of Mango sticky rice as an alternative street food.
Part III. Assessment of acceptability of Mango sticky rice (sushi style) as an alternative street food
2.4 STATISTICAL TREATMENT OF DATA
In this study “The Acceptability of Mango Sticky Rice (Sushi Style) as an Alternative Street Food in
Cookery Students of Arellano University Malabon”, the researchers used the method of Percentage of
Distribution that has frequency and Total number of respondents. The researchers used this method to get the
accurate Percentage of the population who answered in the survey questionnaire.
Formula:
% = f/N x 100
Where:
% = percentage
F = frequency
N = total number of respondent

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III. RESULT
Strongly Strongly Disagree TOTAL

Agree (%) Disagree (%)
Agree (%) (%)
Q1. 56.67% 0% 36.67% 6.67% 100%
Q2. 60% 33.33% 33.33% 3.33% 100%
Q3. 30% 3.33% 40% 26.67% 100%
Q4. 60% 16.67% 23.33% 0% 100%
Q5. 50% 0% 36.67% 13.33% 100%
Q6. 3.33% 16.67% 56.67% 23.33% 100%
Q7. 43.33% 36.67% 20% 0% 100%
Q8. 43.33% 10% 23.33% 23.33% 100%
Q9. 50% 43.33% 3.33% 3.33% 100%
Q10. 56% 40% 0% 3.33% 100%
3.1 DATA PRESENTATION AND ANALYSIS
Table 1.
Acceptabilit Strongly Agree (%) Strongly Disagree TOTAL

y rates Agree (%) Disagree (%)
(%)
Q1. 75% 25% 0% 0% 100%
Table 1.1 shows the combined data using Percentage of Distribution method
FIGURE 1. 1
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56% of the respondents agreed that mango sticky rice had too much sweetness to the respondents.
. FIGURE 1.2
Figure 1.2 shows that 60% agreed if mango sticky rice looks appetizing and 33.33% strongly agreed.
FIGURE 1.3
40% of the respondents disagreed that mango sticky rice id too dry.
FIGURE 1.4
23%
Stromgly Agree
Agree
16% 60%
strongly disagree
Disagree
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S.Y. 2023-2024
This graph shows that 60% of respondents agreed that the mango sticky rice is too sticky it goes well with
mango because of the consistency of the rice and sweet mango and its softness, so our respondents agreed.
FIGURE 1.5
50% of the population respondents agreed that mango was too sweet.
FIGURE 1.6
This Figure shows that 16.67% of the students strongly agreed that the mango too sour.
FIGURE 1.7
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In the 7th statement, 43.33% of the Respondents agreed that the packaging keep the Food steady.
FIGURE 1.8
43% of our respondents agreed that chopsticks are convenient to use to eat mango sticky rice
FIGURE 1.9
50% of our respondents agreed (sushi style) is suitable for consumption as a sweet food
FIGURE 2.0
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56% of our respondents agreed that they find the combination of mango sticky rice and sushi more convenient .
IV. Discussion
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A. Summary of findings
What is the demographic profile of respondents?
- The respondents are grade 12 cookery students, AM shift.
•Will the mango sticky rice (sushi style) be accepted as an alternative street food?
- 75% of the respondents strongly agreed that mango sticky rice (sushi style) can be an alternative as a street
food.
B. Conclusion.
Based on the result of the data gathered, the researchers conclude the following:
• The respondents agreed that the mango sticky rice (sushi style) can be an alternative as a street food.
Therefore, other students don't like it because it is new to their taste.
C. Recommendation
This study provides the basis for recommendation to future researchers and students.
- Some students recommend that it's more convenient to use spork (spoon and fork) than chopsticks.
- And other students recommend that we should add more pieces to our packaging so it more worth the
money they will pay.
APPENDICES
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(References, Survey Questionnaire)

REFERENCES
 https://www.rei.com/blog/recipes/snack-hack-thai-mango-sticky-rice?
fbclid=IwAR0JkdPED0w__K4Iawgi4ncJ0_TsT42YlGyOxr_w5DJzPu_vDTKPmeWn30U_aem_
AeYv0JpTFT1Uk93DrzzyR7SQ5kktAnAjgqI1Jl8KZQt-wkZSsouvCuyoKXuYRlBcAw1Wpcd-
Pje3ZV3UJQ3khTrO
 https://journalejnfs.com/index.php/EJNFS/article/view/516?fbclid=IwAR0V7lspfG20Ui-
WeLfjBx9GKkT5LIwOOLd1YnUWrxA88ZoThzzc8prXbR4_aem_AeYxcxkeJ-QD-
xP0bMJ49TGWLPbQ12Ux2JGIPY3TCBAm3MqaID5o8ebL2j5ZnDDlPjZ0XAy4SBjIYVMLjPUP
kR5f
Survey Questioners:
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Name (Optional):
Age:
Gender:
Strongly Agree Strongly Disagree

Agree Disagree
1. Is the sweetness of Mango sticky

rice too much for you?
2. Does mango sticky rice look

appetizing?
3. Does mango sticky rice too dry?
4. Does mango sticky rice too sticky?
5. Is the mango too sweet?
6. Is the mango too sour?
7. Does the packaging keep the food

steady?
8. Does the chopstick convenient to

use to eat mango sticky rice?
9. Do you find the texture of Mango

Sticky Rice (Sushi Style) suitable for
consumption as a street food?
10. Do you find the combination of

Mango Sticky Rice and Sushi Style
more convenient?
What is the acceptability Rate Mango Sticky Rice (Sushi Style) as an alternative street food?
Strongly Agree Agree Strongly Disagree Disagree

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PROCESS
First, cook your glutinous rice and add pandan to add aroma.
Second, while waiting cut your mango into stripes.
Third, put the coconut milk in a hot pan then add 1cup of condensed milk. Then wait till it boils. Then set
aside.
Fourth, mix the coconut milk with glutinous rice then mix until fully combined.
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Fifth, arrange into your packaging then set aside.
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ARELLANO UNIVERSITY – MALABON

ELISA ESGUERRA CAMPUS

THE ACCEPTABILITY OF MANGO STICKY RICE (SUSHI STYLE) AS AN ALTERNATIVE

A Research Paper Submitted as a Partial Fulfillment of Requirements in Research Project

Cotoner, Kazandra Lyza S.

S.Y. 2023 – 2024

Mr. Wilbert F. Zialcita

1.1. BACKGROUND OF THE STUDY

1.2. STATEMENT OF THE PROBLEM

Alternative street food for cookery students in Arellano University Malabon.

1. What are the profile of the respondents in terms of:

1.1 Name (Optional)

2.1 Flavor and taste

1.3. SIGNIFICANCE OF THE STUDY

1.4. SCOPE AND DELIMITATION

1.5. DEFINITION OF TERMS

2.1 RESEARCH DESIGN

Arellano University Malabon.

2.2 POPULATION AND SAMPLING

would be distributed evenly.

2.3 RESEARCH INSTRUMENT

into four parts:

of Name, Age, Gender, Section, Dietary preference.

2.4 STATISTICAL TREATMENT OF DATA

accurate Percentage of the population who answered in the survey questionnaire.

N = total number of respondent

Strongly Strongly Disagree TOTAL

3.1 DATA PRESENTATION AND ANALYSIS

Acceptabilit Strongly Agree (%) Strongly Disagree TOTAL

Q1. 75% 25% 0% 0% 100%

What is the demographic profile of respondents?

- The respondents are grade 12 cookery students, AM shift.

(References, Survey Questionnaire)

Strongly Agree Strongly Disagree

1. Is the sweetness of Mango sticky

2. Does mango sticky rice look

3. Does mango sticky rice too dry?

4. Does mango sticky rice too sticky?

5. Is the mango too sweet?

6. Is the mango too sour?

7. Does the packaging keep the food

8. Does the chopstick convenient to

9. Do you find the texture of Mango

10. Do you find the combination of

Strongly Agree Agree Strongly Disagree Disagree

Second, while waiting cut your mango into stripes.

Fifth, arrange into your packaging then set aside.

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