Project Title: Development and Acceptability of Rice Flour Kropek with Seaweed

Proponent: Arlyn J. Omboy – Project Leader

Ariel C. Balio Jr. – Project Member
Brief History of the Project/Rationale: Locally in the Province of Davao del Sur, seaweed farming and rice
production are the sources of income of the people in the vicinity. Many studies are already conducted
about making seaweed and rice as part of the main ingredients of different recipes. Thus, this study will
be the Institution of Davao del Sur State College, Matti Digos City.
This study will be conducted at the culinary room in Davao del Sur State College, Brgy, Matti
Digos City. The study will be conducted Completely Randomized Design (CRD) with five (5) treatments
replicated three (3) times using a prepared sensory characteristics instrument on the overall
acceptability of the rice flour kropek with seaweed. The following will be the treatments:
T1 – 500 grams rice flour and 100 grams seaweed puree
T2 – 450 grams rice flour and 150 grams seaweed puree
T3 – 500 grams rice flour and 250 grams seaweed puree
T4 – 500 grams rice flour and 100 grams seaweed puree
T5 – control (commercial kropek)

Project Objectives/Goals:
General Objectives:
To develop Rice Flour Korpek with Seaweed (Euchema spinosum) or Green Guso and establish its
acceptability to consumers.
Specific Objectives:
 To develop rice flour kropek with seaweed
 To determine the sensory characteristics of rice flour kropek with seaweed in terms of:
- Palatability;
- Color;
- Texture;
- Odor; and
- Appearance
 To determine the significant difference on the sensory characteristics of rice flour kropek
with seaweed among 5 treatments in terms of palatability, texture, color, odor and
appearance.
 To determine the most acceptable treatment of rice flour kropek with seaweed.
 Conduct training at Barangay Bato Seaweed Association as the project recipients of this
study.

Deliverables:

I. PERSONAL SERVICE
Direct Cost
Honoraria
Project Leader 10,000.00
Project Staff 8,000.00
On-Call Staff 5,000.00
Sub Total 23,000.00
 II.MAINTENANCE AND OTHER OPERATING EXPENSES

Traveling Expenses 5,000.00

Supplies and Materials 10,000.00
Packaging and Labeling 4,000.00
Water Expenses 3,000.00
Electricity Expenses 3,000.00
Gas/Heating Expenses 3,000.00
Communication Expenses 3,000.00

Laboratory Test 15,000.00

(Nutritional and Microbial
Analysis)
Cabinet Drying (FPIC) 10,000.00
Sub Total 56,000.00

III. EQUIPMENT
Impulse Sealer 5,000.00
Blender 3,000.00
Refrigerator 10,000.00
Kitchen weighing scale 3,000.00
Sub Total 21,000.00
TOTAL 100,000.00

Duration of the Project: 6 months June 2022 to December 2022

List of tasks and schedule:
June July Aug. Sept. Oct. Nov. Dec.
Conducted pre-
trial of the product

Developed of the
final Product
Conducted
Sensory Evaluation

Submitted to the
FPIC for Cabinet
Drying
Submitted to the
DOST Region XI for
nutritional analysis
 Submitted to the
DOST Region XI for
microbial analysis

Developed
packaging
materials
Conducted training
Program.

Prepared and
submitted
Accomplishment
Report

Human Resource Plan:

 Project leader: Responsible for planning the direction of the project.
 Project Member: Assisting the project leader, responsible for the liquidation of the
accomplishment report.
 Research Analysts: Conducting research, data collection and analysis of the project.
 Data Analyst: Responsible of the interpreting data of the project.
 Resource Allocation: Ensure that the workloads are being monitored based on the timeline
of the project.
 Risk Management: Identifying the possible risks that may encounter during the
implementation of the project.
 Rewards and Recognition: Implement rewards and recognition such as giving of certificates
to motivate each of the team members contributions.
 Documentation and reporting: Ensure to monitor the activity of the project.
 Communication: Regularly conducted meetings for the updates of the project.

Risk Management Plan:

Risk Management Plan

Identification Monitoring Communication Planning

 Project Leader
Project Leader
and Members
Risk
Issue of Leadership and Accountability
Leadership
1. Commitment of the leaders – When there
is lack of commitment, the project will be
delayed. Leaders are always dependent
on the staff.
2. Poor Communication between the
project leader and staff - it may cause
misconception and conflict.
3.
Accountability
1. Availability of the Project Leader – Lack of
monitoring. Leaders are always busy
because of the designation and other
research projects.
2. Lack of evidence to be compiled – There
is a struggle in making accomplishments
reports and liquidation process. It can
lead to a missed delay of deadline.
3. Lack of monitoring of the funds – it can
lead to different issues and
misconceptions and missed the
opportunity for the betterment of the
project.
Project Leader Project Leader
and Members
and Members
Mitigation Plan
 Assign a leader who has an interest in
the project based on their passion
and expertise of the specific project.
 Thies is an alignment of what are the
expertise of the project to have a
100% commitment of the project.
 Set a schedule and conduct regular
meetings of the project leader and
staff to monitor what are the status
of the project.
 Cascading of delegating the task of
the project staff.
 Assigning tasks equally based on the
expertise of every member in the
project.
 Assign staff to have evidence such as
pictures when there is any activity of
the project to ensure that they are
properly monitored, and it will not
cause problems during the
liquidation process.
 Assign members to conduct proper
monitoring of the funds of the
project to know the status and the
improvement of the project.
 Conduct Research development and
extension assessment and planning
at the end of the year.
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