Colegio de Naic

Naic, Cavite

“Utilization of Macopa (Syzygium Samarangense)

as an Alternative Filling of Buchi”

A RESEARCH STUDY

Presented to

The Faculty of Colegio de Naic

In Partial Fulfilment of the

Requirements in

Basic Research

by:

Love Heart B. Peleo

Nicole G. Baldomero

Ralph Jason A. Filipinas

 CHAPTER 1

INTRODUCTION

Background of Study

Filipinos love to eat, which is one of their most popular pastimes. There’s a lot of

people love to eat dessert after their main course, thus many restaurants serve different

desserts. There are variety of desserts they can choose from, one of those is buchi.

However, it is not only popular in restaurants, it is also served in Filipino’s daily meals.

Pinoyfoodguide.com (n.d) stated that buchi is one of the famous treat in Southeast

Asian countries, and is notable here in the Philippines. It is made of glutinous rice flour,

which is combined with sugar to form a dough, coated with sesame balls and then baked.

Stuartxchange.org (n.d) stated that Macopa (Syzygium Samarangense) is a tropical

tree with a trunk that is generally short and wide, the macopa can reach heights of up to

12 meters. The bark has a pinkish gray tint and is easily flaked. It is analgesic, anti-

inflammatory, anti-oxidant, anti-bacterial, anti-fungal, wound-healing, anthelmintic, anti-

diabetic, a-glucosidase inhibitory, anti-diarrheal, spasmolytic, anti-proliferative, and

apoptotic characteristics have been shown in this study.

To come up with another product using macopa tree, the researcher chose macopa

as an alternative filling of buchi. Researchers wanted to find out the acceptability of

macopa as an alternative filling of buchi because of the health benefits that come with it

to make a new product that will be new to the people and community and beneficial to

them.
Statement of the Problem

This study entitled “Utilization of Macopa (Syzygium Samarangense) as an Alternative

Filling of Buchi” generally aimed to determine if macopa can be used as an alternative

filling of buchi. Specifically, it attempts to answer the following questions.

1. What is the acceptability of quality attributes of macopa as an alternative filling of

buchi in terms of texture, shape, odor, taste, and general acceptabiliy?

2. Which product is the most appetizing?

3. Is there a significant difference on the mean acceptability of the quality attributes

of macopa as an alternative filling of buchi in terms of texture, shape, odor, taste,

and general acceptability?

Hypothesis

To answer the problems of this study, the following hypothesis were tested:

Hypothesis 1

H0: The quality attributes of macopa are not acceptable in terms of texture, shape, odor,

taste, and general acceptability.

H1: The quality attributes of macopa are acceptable in terms of texture, shape, odor, taste,

and general acceptability.

Hypothesis 2

H0: None of the products is most acceptable.

H1: One of the products is most acceptable.

Hypothesis 3

H0: There is no significant difference on the mean acceptability of the quality attributes

of macopa as an alternative filling of buchi in terms of texture, shape, odor, taste, and

general acceptability.

H1: There is significant difference on the mean acceptability of the quality attributes of

macopa as an alternative filling of buchi in terms of texture, shape, odor, taste, and

general acceptability.

Significance of the Study

This study entitled “Utilization of Macopa (Syzygium Samarangense) as an

Alternative Filling of Buchi” has a significant effect on society, offering opportunities for

individuals who are open to running or purchasing a business on a smaller scale. This can

offer individuals a way to generate income and assist with tackling the issues of poverty,

as well as the lack of employment that governments encounter. The filling of buchi can

provide more organic filling that people can eat and give benefits to their bodies. As this

study will be a helpful resource for any future researchers who may undertake such

related research about the utilization of macopa as an alternative filling of buchi.

Scope and Limitation

This study entitled “Utilization of Macopa (Syzygium Samarangense) as an

Alternative Filling of Buchi” is focused on the utilization of macopa (Syzygium

Samarangense) as an alternative filling of buchi. Materials and ingredients were bought

in the market and the macopa were gathered at the Church of Iglesia ni Cristo Lokal ng

Naic Compound at Soriano Highway, Naic, Cavite. The preparation of the products was
done at the house of the researchers at Munting Mapino, Naic, Cavite. The evaluation of

the product was done by the panelists composed of 20 selected adult respondents of

Purok 3 Silangan East Munting Mapino, Naic Cavite.

The 5-point Likert scale was used by the panelist to evaluate the quality attributes

of the product such as texture, shape, odor, taste, and general acceptability.

The statistical tool used in analyzing and interpreting the results are weighted

arithmetic mean and F-test or analysis of variance.

Findings would be true only to these experiments, thus this could be used as bases

for similar studies that would be conducted using different plant species.

Definition of Key Terms

For purpose of clarification, the following key terms are hereby defined:

Macopa. Is a bell-shaped fruit that’s widely eaten in the Philippines. (Tagalog Lang,

2023)

Buchi. is a rice cake made from sweet rice flour that is molded into shape with a sweet

bean paste filling and sesame seed coating. (Panlasang Pinoy, n.d)

Alternative. (of one or more things) available as another possibility. (Oxford, n.d)

Filling. (of food) leaving one with a pleasantly satiated feeling. (Oxford, n.d)
 CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter shows the related literature and studies that are necessary for better

understanding of this research study.

Macopa

According to TagalogLang (n.d), macopa was previously known by the scientific

names Eugenia Javanica and Syzygium Malaccense. It is known as the Malay apple in

English since it is originated and is widely distributed on the Malay Peninsula south of

the Philippines. Moreover, its Chinese name is lliánwù. Macopa is a bell-shaped fruit that

is popularly eaten in the Philippines. Its skin is pink when not ripe, and shiny red when

ripe, and the flesh is white color.

Benefits of Macopa

According to Dr. Farrah (2018), macopa is abundant in iron, potassium, dietary

fiber, calcium, niacin, vitamin C, and vitamin A. Moreover, it includes betulinic acid,

jambosine, and friedelolactone. It helps to aid digestion, boost immunity prevent cancer,

reduce toxicity, cholesterol and heart health, and control diabetes. Additionally, macopa

can also help with conditions like joint inflammation, smallpox, epileptic convulsions,

improved cognitive function, and tired or sore eyes.

Sweet Potato
 TagalogLang (n.d), stated that sweet potato (kamote) is a dicotyledonous plant and

has a scientific name Ipomea Batatas. It is part of the scientific family Convolvulacae.

The sweet potato is indigenous in South America’s tropical regions and was brought from

Latin America to the Philippines during the Spanish colonial era. It contains a flesh that is

mostly tasteless, dry, and yellowish to white in color.

According to Booth (2021), due to sweet potato’s high nutrition content, it earned

the term “superfood”. Sweet potatoes contains vitamin C, B vitamins, calcium, iron,

magnesium, phosphorus, potassium, thiamine, and zinc. Moreover, studies suggest they

could be helpful for cancer, diabetes, heart disease, macular degeneration, and obesity.

Buchi

Manalo (2014) stated that buchi is inspired from the Chinese fried pastry called

Jian Dui which is made from glutinous rice flour, a sweet filling, and a sesame seed

coating. In the United States, it is known as sesame balls, and is usually sold in Asian

restaurants, dim sum houses, and bakeshops.

Dr. Lam (2018) stated that buchi is high in nutrients since they are rich in protein,

fiber, minerals, vitamins, complex carbohydrates, and healthy fats. It gives your body a

powerful energy boost. Buchi helps your body and adrenals to fight inflammation,

detoxify the body, fight depression, boost energy level, effective weight loss, curb

craving, and reduce constipation. In addition, by having them in between your meals, you

will be able to maintain a balanced energy levels throughout the day and avoid blood

sugar imbalances.
 CHAPTER 3

METHODOLOGY

This chapter shows the research method/design, research sample/locale,

materials/equipment, research procedure, conceptual framework, data gathering

procedure, and statistical treatment.

Research Method/Design

Experimental method is used in this research study and single group design in the

study.

Research Sample/Locale

The macopa was picked at the Church of Iglesia ni Cristo Lokal ng Naic

Compound at Soriano Highway, Naic, Cavite and the other ingredients were bought at the

market. The respondents are consisted of 20 selected adult localities of Purok 3 Silangan

East Munting Mapino, Naic Cavite. The preparation and evaluation of the product were

done at the house of one of the researchers.

Materials/Equipment

The materials used in this study are macopa (fruit), sweet potato, glutinous rice

flour, granulated sugar (white sugar), sesame seeds, water (mineral), and cooking oil.
 The equipments used in this study are measuring cup, cooking pot, mixing bowl,

spatula, stove, strainer, blender, non-stick pan, knife, and food container.

Research Procedure

The procedures are the following:

Procedure in Making Filling

1. Gathering of Materials.

The materials are available at one of the researchers’ garden and at the

market. The macopa fruits were thoroughly washed with clean water.

2. Blending of macopa

The macopa was blended until a smooth texture is formed. Sugar was mixed

until it’s perfectly blend.

3. Boiling of sweet potato

The sweet potato were boiled in a medium heat with water to make it

tender.

4. Blending of sweet potato

The sweet potato is blended until a smooth texture is formed.

5. Cooking of Macopa mixture

The macopa was cooked in a non-stick pan in a medium heat until the liquid

is absorbed and a paste-like consistency is formed.

6. Cooling of mixture

The mixture was removed from the heat to let it cool until firm.

Procedure in Making Buchi

1. Mixing of sugar and water

½ cup of granulated sugar and 1 cup of water was dissolved in a heated pan.

2. Making Dough

3 cups of glutinous rice and a cup of water was mixed in a bowl until a

smooth dough is achieved.

3. Cutting the Dough

A piece of dough was cut and formed a 2 inches spherical shaped pieces.

4. Pressing the Dough

Each pieces of dough was pressed using the thumb to form an indent for the

filling.

5. Filling

A small amount of macopa paste sweet potato was placed at the center of

the dough and sealed by gathering the edges of the dough together.

6. Putting Sesame Seeds

The dough balls were saturated by a small amount of water, then coated it

with sesame seed.

7. Cooking Buchi

The dough balls were deep-fried for 6-8 minutes or until it achieved golden

brown and starting to float.

8. Finish Product

After cooking, drain excess oil and transfer to a food container.

 Conceptual Framework

Figure 3.1 Relationships between the Independent and Dependent Variable

INDEPENDENT VARIABLE DEPENDENT VARIABLE

T0 (1 tbsp sweet potato paste, 3

cups glutinous rice flour, ½ cup
granulated sugar, 1 cup sesame
seeds, 1 cup water, 3 cups
cooking oil)
T1 (1 tbsp macopa paste, 3 cups
glutinous rice flour, ½ cup
granulated sugar, 1 cup sesame
seeds, 1 cup water, 3 cups
cooking oil)
T2 (½ tbsp macopa paste, ½ tbsp
sweet potato paste, 3 cups
glutinous rice flour, ½ cup
granulated sugar, 1 cup sesame Alternative Filling
seeds, 1 cup water, 3 cups of Buchi
cooking oil)
T3 (½ tbsp macopa paste, ¼ tbsp
sweet potato paste, 3 cups
glutinous rice flour, ½ cup
granulated sugar, 1 cup sesame
seeds, 1 cup water, 3 cups
cooking oil)
Figure 3.2 Flow Chart of General Procedure

Gathering of Materials

Blending of Macopa
 Boiling of Sweet Potato

Blending of Sweet Potato

Cooking of Macopa Mixture

Cooling of Mixture

Mixing of Sugar and Water

Making Dough

Cutting the Dough

Pressing the Dough

Filling
 Putting Sesame Seeds

Cooking Buchi

Finish Product

Sampling/Locale

The ingredients for buchi were bought at the market, and the macopa was gathered

at the Church of Iglesia ni Cristo Lokal ng Naic Compound at Soriano Highway, Naic,

Cavite. The respondents are consisted of 20 selected adult localities of Purok 3 Silangan

East Munting Mapino, Naic Cavite. The preparation and evaluation of the product were

done at the house of one of the researchers.

Procedure in Data Gathering

The following steps are done in gathering the data:

A questionnaire was formulated for determining the acceptability of the products in

terms of texture, shape, odor, taste, and general acceptability.

The finished products were placed in a food container and each of the respondents

is allowed to observe and write their evaluation on the given questionnaires.

The questionnaires were sort and a dummy tally was prepared to record the data

from the questionnaires. Statistical treatments were done using weighted mean and F-test

or ANOVA.

Statistical Treatment

The statistical techniques used in analyzing and interpreting the data were weighted

arithmetic mean and F-test or two-way analysis of variance (ANOVA). Mean was used to

determine the acceptability of the quality attributes of macopa (Syzygium Samarangense)

as an alternative filling of buchi.

x = ∑ cf / n

F-test or two-way ANOVA was used to determine the significance of the difference

of the mean of quality attributes of the different treatments of macopa buchi made from

macopa.

Gen SS S= ∑ X i2/ P-CF

SS P= ∑ Yi 2/ S- CF
 SST = ∑ Yi 2/ S- CF

SS E = SST – ( SSS + SS P)

MS T = SSS / k-1

Legends:

CF= Class Frequency

SSS = Sample size

SST = Total Sample Size

SS E= Sample Size Error

SS P= Sample Size Panelist

MS T = Mean Square Total

MS E = Mean Square Error

MS P = Mean Square of Panelist

sS = Frequency Size

F P= Frequency of Panelist

SENSORY EVALUATION SHEET

Name: ___________________________ Date:

_______________

Name of the Product: Utilization of Macopa (Syzygium Samarangense)

as an Alternative Filling of Buchi

 You are presented with the Utilization of Macopa as an Altenative Filling of Buchi.

They are marked as Treatment 0, Treatment 1, Treatment 2, and Treatment 3. Evaluate

the texture, shape, odor, taste, and general acceptability by using the scale below.

5 – Extremely Acceptable 4 – Very Acceptable 3 – Moderately Acceptable

2 – Slightly Acceptable 1 – Unacceptable

Sample Texture Shape Odor Taste General

Acceptability

T0 _______ _______ _______ _______ _______

T1 _______ _______ _______ _______ _______

T2 _______ _______ _______ _______ _______

T3 _______ _______ _______ _______ _______

Do you like to buy the product if sold commercially?

T0 Yes No

T1 Yes No
T2 Yes No

T3 Yes No