AN INNOVATION OF VEGETABLE

PICHI-PICHI USING CARROT

(DAUCUS CAROTA)
ERIC RUNELLE REYES
ELLIS AZAREL NUESTRO
RYNALINE TAMAYO
KEVIN DEVILLA
JOSHUA ORTEGA
 BACKGROUND OF THE PROBLEM

Cassava flour used in making pichi-pichi was high in

carbohydrates. However, the substances cyanogenic glycosides
were found in cassava(Therapeutic Research Faculty). These
substances could cause the body to release cyanide. Therefore,
Bjarnadottir said it requires proper preparation to avoid adverse
health effects.
 OBJECTIVES OF THE STUDY
1. Determine the sensory attribute of vegetable
pichi-pichi using carrots in terms of color,
texture, appearance, palatability, and aroma;
2. Determine the level acceptability of vegetable
pichi-pichi using carrots in terms of color,
texture, appearance, palatability, and aroma;
3. Compute the selling price of vegetable pichi-
pichi using carrots when it was offered to its
prospective market;
4. Identify the most effective marketing strategy
to promote the product.
STATEMENT OF THE PROBLEM

• What is the sensory attributes of the vegetable pichi-pichi using

carrot in terms of:
1.1 color
1.2 texture
1.3 appearance
1.4 palatability
1.5 aroma
STATEMENT OF THE PROBLEM

• What is the level of acceptability of vegetable pichi-pichi using

carrot in terms of:
2.1 color
2.2 texture
2.3 appearance
2.4 palatability
STATEMENT OF THE PROBLEM

• How much is the selling price of vegetable pichi-pichi using

carrot when it was offered to its prospective market?
• What kind of marketing strategy is the most effective to
promote product?
RESEARCH DESIGN
The study used a Descriptive Research
Design
RESEARCH
INSTRUMENT
The Survey Questionnaire were used as
the instrument of the study.
The Researchers used 9-point Hedonic
Scale
RESEARCH LOCALE, RESPONDENTS, AND
DURATION
The study was conducted in 21 Buhay na Tubig; 6 Anabu Coastal;
22 Bahayang Pag-asa; 20 Bucandala IV; and 27 Imus Palengke.
The respondents were the sellers of “kakanin”
The duration of the study was from March 2023 to February 2024.
CHAPTER IV
CHAPTER IV
CHAPTER IV
CHAPTER IV
CHAPTER IV
CHAPTER IV
CHAPTER IV
CHAPTER IV
SUMMARY OF FINDINGS

The study found that most respondents highly preferred the

orange color of the product. Additionally, the grated coconut
moderately enhanced the appearance of the product
according to the majority of respondents. When it came to
palatability, the sweet taste of the product was highly
favored by most respondents. Furthermore, the natural
aroma of carrot was very well-liked by the majority of
respondents.
SUMMARY OF FINDINGS

The study found that the majority of respondents highly

favored the texture of the product. This attribute stood out
more than color, appearance, aroma, and palatability.
Regarding the selling price, most respondents considered
the ₱13.65 price per piece of vegetable carrot pichi-pichi to
be moderately priced and not overpriced. In terms of
marketing strategy, the majority of respondents expressed
extreme liking towards social media platforms such as
Facebook, Instagram, TikTok, Grab, and Food Panda.
CONCLUSION
The study results indicate that the respondents found the innovative
vegetable carrot pichi-pichi to be agreeable in terms of its color,
texture, appearance, palatability, and aroma. The level of acceptability
for the vegetable carrot pichi-pichi was very high, suggesting that it
was well-received by the respondents. They also perceived the carrot
pichi-pichi as affordable, offering good value for its price and being of
reasonable quality. The use of social media platforms was found to
effectively target consumers for the vegetable carrot pichi-pichi.
RECOMMENDATIONS
To the sellers of kakanin
The palatability of vegetable carrot pichi-pichi can be improved by
adjusting the sweetness level and using fresh and high-quality
ingredients. This will result in a more delicious dessert that appeals to
consumers' taste preferences and has a better chance of success in the
market. It is important to achieve a harmonious balance with the
natural sweetness of carrots by carefully calibrating the amount of
sugar or sweeteners used to prevent the dessert from being overly
sweet. Freshly grated carrots contribute to maximizing the flavor and
nutritional value of the pichi-pichi, resulting in a vibrant flavor profile
and enhanced overall palatability of the dessert.
RECOMMENDATIONS
To the entrepreneurs
The researchers recommend to experiment with the ratio of grated
carrots to cassava flour to achieve the desired color. Increasing the
number of grated carrots can intensify the orange hue of the pichi-
pichi, resulting in a brighter and more vibrant color.
RECOMMENDATIONS
To the future researchers
The researchers recommend to investigate different varieties of
carrots and cassava flour to identify those that yield the best flavor,
texture, and color for pichi-pichi. Consider experimenting with other
complementary ingredients to enhance the overall quality of the
product.
DATA-GATHERING PHOTO
DATA-GATHERING PHOTO
DATA-GATHERING PHOTO
DATA-GATHERING PHOTO
SAMPLE PRODUCT
PRODUCT COSTING
PRODUCT COSTING
Teamwork makes
the dream work.
Thank you
GOD BLESS!