Browsing by Author "Martinez, Lynnie E."
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Publication Development of banana blossom (Musa acuminata) and carrot (Daucus carota) embutido(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Fontanoz, Kyne G.; Casugay, Kathleen N.; Fernandez, James R.; Gayo, Kenneth L.; Punongbayan, Melvin S.; Martinez, Lynnie E.; Gacayan, Daniel B.; Hufana, Zhelyn A.; Bayani, Keneth G.; Quinitip, Tiffany Ruth R.This study explored the development, experimentation, and description of embutido, a filipino meatloaf, incorporating banana blossom and carrot. This study developed a standardized formulation and process for banana blossom and carrot embutido, evaluating their sensory, microbiological, physicochemical properties, acceptability, shelf life, production costs, and marketing potential. Using developmental, experimental, and descriptive research designs, data were analyzed through frequency percentages, hedonic scales, cost analysis, shelf-life analysis, and DOST's microbiological and physicochemical assessments. Frequency percentages, cost analysis, and shelf-life analysis were employed to assess various aspects of embutido production. The findings indicated that incorporating banana blossom and carrot into embutido, composed of all-purpose flour, onion, garlic, paprika, salt, pepper, egg, sugar, cheese, and tomato paste, maintained favorable sensory qualities and extended shelf life. Microbiological and physicochemical qualities met safety standards, and cost analysis showed competitive production expenses. Acceptability attributes were high, suggesting market viability for the newly formulated embutido.Publication Development of cogon grass (Imperata cylindrica) paper bag(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Garcia, Lyntel Lehnee M.; Martinez, Lynnie E.; Bayani, Keneth G.; Gacayan, Daniel B.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.Cogon grass paper bag incorporated with a corrugated box scraps is a new variant of sustainable gift bag. This study aimed to develop a cogon-based paper bag to meet the challenges of waste management disposal, invasive plants, and unemployment problem in the society. This study sought to standardized the process and formulation, determine the sensory qualities, mechanical properties, and production cost of the product. This study used developmental, descriptive, and experimental research design methods. The findings of the study showed that treatment 6 was the best treatment and has a desirable attribute based on sensory evaluation from trained and consumer-type panelists. The mechanical properties were assessed by DOST- FPRDI, and it was considered as light-weight to medium-weight gift paper bags with the following properties: 59.577-98.402 g/m2, 0.257 mm thickness, 17.396 N.m/g tensile index, and 19.604 water absorptiveness, and the total production cost was comparable with the commercial wood-based paper bag.Publication Development of gumamela (Hibiscus rosa-sinensis linn) and key lime (Citrus aurantifolia) yogurt(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Rosimo, Ivonne C.; Ballesil, Sheena G.; Castigo, Eunice Faith G.; Doctolero, Medwin C.; Negrillo, Lyka Mae J.; Bayani, Keneth G.; Gacayan, Daniel B.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.Yogurt industry thrives despite the pandemic slump, gaining popularity globally. The objectives of this study were to identify the phytochemical constituents, standardize the formulation and processing, determine sensory qualities, microbiological and physicochemical qualities, acceptability attributes, shelf life, production costs, and marketing plan. The study used developmental, experimental, descriptive, and quantitative research design. Findings revealed that phytochemical testing of gumamela was consumable. Yogurt production was utilized to standardize the process with three different formulas. Treatment 3 rated the highest, with a median of 1.5. Microbiological and physicochemical qualities confirmed the yogurt’s safety consumption. The acceptability test yielded an overall score of 8 and shelf life of 3 weeks at refrigerator temperature. The total production cost for 12 pieces of 100g was Php 296.76, with a unit cost of Php 24.73. Findings also revealed the product's overview, pricing, place, and promotion were well-established in the market ensuring it is feasible.Publication Development of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Delos Santos, Kevin; Corpuz, Jessabel; Quibalio, Malcon Aron; Sarmiento, Jasthine Aubrey Marie; Villamayor, Julliane Chariz; Martinez, Lynnie E.; Bayani, Keneth G.; Hufana, Zhelyn A.; Gacayan, Daniel B.; Quinitip, Tiffany Ruth R.The research aimed to investigate the utilization of Indian mango leaves and banana blossom as core components in the production process of steamed rice cakes. The research design incorporated developmental, experimental, and descriptive methodologies. The statement of the problem encompassed the need to establish a standardized formulation and process for production, evaluate sensory qualities, microbiological and physicochemical attributes, assess acceptability metrics, determine shelf life, analyze production costs, and devise a comprehensive marketing plan. Data analysis involved using frequency percentage for surveys, hedonic scale for sensory assessment, cost analysis for economic evaluation, shelf-life analysis for product stability assessment, and DOST microbiological and physicochemical analysis for quality assurance. The results indicated that incorporating Indian mango leaves and banana blossom, along with ingredients like rice flour, all-purpose flour, lye water, condensed milk, evaporated milk, brown sugar, and water, maintained favorable sensory qualities, met safety standards in terms of microbiological and physicochemical attributes, and showed competitive production costs, suggesting potential market viability for the steamed rice cakes.Publication Development of jicama (Pachyrhizus erosus) polvoron(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-07) Nieva, Marc Judel S.; Gallego, Ma. Salome O.; Laureta, Jade Margarette N.; Mallare, Stephen Rei C.; Olete, Kyla Mae B.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.Jicama Polvoron, which employs quality ingredients to meet the growing need for healthier food polvoron options, is a pleasant and nutritious alternative to traditional polvorons. The study's main objectives were to standardize the production process and formulation of jicama polvoron, assessing sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability assessment, determining shelf life, production cost analysis, and a comprehensive marketing strategy, using experimental, descriptive, and developmental research designs. With high sensory acceptance from trained panelists, the study showed that Treatment II was the most beneficial formulation. Microbiological testing confirmed the product's safety, while physicochemical investigations revealed stability. Shelf-life studies, storing jicama polvoron in the refrigerator for four weeks, will ensure its peak quality. Production costs would be comparable to those of brands in the operating market. A strategic marketing plan was created using the 4Ps framework (Product, Price, Place, and Promotion) to attain a strong market position.Publication Development of mung beans (Vigna radiata) barquillos de pasti yema(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Soriano, Josephine; Caluza, Divina; Hafalla, Tracy Louise; Magtoto, Mary Anne; Vizano, Mica Ella; Martinez, Lynnie E.; Bayani, Keneth G.; Hufana, Zhelyn A.; Gacayan, Daniel B.; Quinitip, Tiffany Ruth R.Barquillos are waffle like that is flattened and rolled to create cone. This study developed a standardized formulation and process for mung bean barquillos, evaluating their sensory, microbiological, physicochemical properties, assessing consumer acceptability, determining shelf life, production cost, and marketing potential. Employing develop mental descriptive and experimental research designs, data were analyzed through frequency percentages, hedonic scales cost analysis, shelf-life analysis, and DOST’s microbiological and physicochemical assessments. The best formulation, treatment 3 compromised a 58:42 ratio of com flour with added sugar, butter, egg, evaporated milk, cornstarch, salt, and mung beans suitable as a main ingredient in mung beans barquillos. This mung beans barquillos exhibited desirable attributes, a low microbial load, and met moisture content standards, ensuring safety for consumption. Consumer acceptability was high with preservation at refrigerated temperature and a lower cost per unit compared to leading brands. Consequently, the developed mung beans barquillos held potential for marketability.Item Development of native string beans (Phaseolus vulgaris) seed crackers(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Necida, Angel Anne Trisha B.; Japson, Elizabeth C.; Garcia, Quendell G.; Lopez, Michaela C.; Mago, Framel B.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.The study focused on standardizing the production process and formulation of seed crackers, evaluating sensory qualities, microbiological and physicochemical properties, assessing consumer acceptability, determining shelf life and production cost, and devising a comprehensive marketing strategy. Employing developmental, descriptive, and experimental research designs, data were analyzed through frequency percentages, hedonic scales, cost analysis, shelf-life analysis, and DOST’s microbiological and physicochemical assessments. The best formulation, treatment 2, comprised a 50:50 ratio of seed puree and tapioca starch, with added salt, pepper, garlic powder, and water, rendering string bean seeds suitable as a main ingredient in crackers. These crackers exhibited desirable attributes, a low microbial load, and met moisture content standards, ensuring safety for consumption. Consumer acceptability was high, with optimal preservation at room temperature and a lower cost per unit compared to leading brands. Consequently, the developed seed crackers held potential for marketability.Publication Development of onaga eggplant (Solanum melongena) bread pudding(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-04) Bautista, Zyrel Keithly S.; Areola, Erin Nicole S.; Baltazar, Maria Jesusa L.; Onido, Ruwenalyn Mae M.; Hufana, Zhelyn A.; Bayani, Keneth G.; Gacayan, Daniel B.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.Eggplant Bread Pudding is an innovative dessert made with Onaga Eggplant (Solanum melongena), a nutritious and locally sourced ingredient. This study aimed to develop a standardized formulation and process while evaluating sensory, microbiological, and physicochemical properties, consumer acceptability, shelf-life, cost, and marketing plan. Using developmental, descriptive, and experimental research designs, data were collected through hedonic scale tests, frequency percentages, cost analysis, shelf-life studies, and laboratory tests. The optimal formulation, Treatment 3, included eggplant, bread flour, baking powder, baking soda, buttermilk, egg, salt, vanilla extract, white sugar, cinnamon, brown sugar, oil, powdered milk, and vinegar. Sensory evaluation by trained and consumer panelists showed high acceptability in appearance, aroma, taste, and texture. Laboratory testing by the Department of Science and Technology (DOST) confirmed safe microbiological levels and ideal moisture content and water activity. The product showed a longer shelf life when refrigerated and a competitive production cost, indicating strong marketing potential for commercial distribution.Publication Development of squash (Cucurbita maxima) and honey crunch(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-06) Cachero, Frances Yra P.; Abellera, Valerie Anne B.; Rayray, Angel O.; Terte, Joy Ann D.; Yaranon, Ronalyn T.; Martinez, Lynnie E.This study aimed to develop a healthy cereal using squash and honey that is affordable, convenient, and nutritious. It standardized the formulation and process, assessed sensory and microbiological qualities, physicochemical properties, shelf life, production costs, and marketing strategies. Various research designs were employed, with data collected through hedonic scale tests, frequency percentages, cost analysis, shelf-life observation, and laboratory testing. Among three formulations, Treatment 1, made of squash powder, honey, wheat flour, and other ingredients, was favored by 10 trained panelists based on sensory evaluations of appearance, aroma, taste, and texture. Microbiological and physicochemical tests conducted by DOST showed suitable results for consumption. Additionally, consumer acceptability was evaluated with 100 participants, and shelf-life observations indicated the product lasts longer when refrigerated. The production cost analysis revealed that this healthier, local cereal variant is competitively priced and market potential.Publication Development of squash (Cucurbita Maxima) spread(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-05) Tagaban, Alexis R.; Besin, Jhon Lester A.; Biswelan, Myka Shaine C.; Ducusin, Yvonne Alyssa D.; Galo, Renmark Francis G.; Hufana, Zhelyn A.; Bayani, Keneth G.; Gacayan, Daniel B.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.Squash Spread is a flavorful and nutritious alternative to traditional spreads, incorporating high-quality ingredients to meet the growing demand for healthier food spread options. The study focused on standardizing the production process and formulation of squash spread, assessing sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability assessment, determining shelf life, production cost analysis, and a comprehensive marketing strategy. Employing developmental, descriptive, and experimental research designs. The study identified Treatment 1 as the most favorable formulation, having attained high sensory acceptance from trained panelists; microbiological assessments further confirmed the product's safety, while physicochemical evaluations established stability. Shelf-life studies established that the optimum quality of the squash spread could be maintained if kept under refrigeration for four weeks. Production costs would even be competitive with those for brands in the operating market. A strategic marketing plan was developed using the 4Ps framework—Product, Price, Place, and Promotion—to achieve an effective market position.Publication Development of squash (Cucurbita) with roasted squash seeds (Cucurbita pepo) ice cream(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-04) Padua, Joshua P.; Carreon, Jeon G.; Dulay, Jewel Pearl S.; Dumaguin, Ayessa Joyce D.; Lubrica, Deisymay P.; Bayani, Keneth G.; Gacayan, Daniel B.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.This study developed a nutritious, sustainable, and innovative ice cream using squash and roasted squash seeds to maximize the use of local agricultural produce and minimize food waste. A standardized formulation and production process were established, and the product was evaluated in terms of its sensory characteristics, microbiological safety, physicochemical properties, consumer acceptability, shelf life, production cost, and market potential. The research utilized developmental, experimental, descriptive, and quantitative designs. Data were analyzed using frequency distribution, hedonic scaling, cost analysis, shelf-life assessment, and microbiological evaluation based on protocols of the Department of Science and Technology (DOST). Results indicated that the standardized formulation—composed of squash, roasted squash seeds, all-purpose cream, condensed milk, and heavy cream—met acceptable standards for sensory quality, safety, and consumer preference. The product demonstrated a viable shelf life and cost-effective production process. Marketing analysis further supported its commercial potential, positioning squash and roasted squash seed ice cream as a viable product with a comprehensive approach to sustainability, quality, and marketability.Publication Development of stevia-infused rambutan (Nephelium lappaceum) concentrate(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-05) Castro, Rine Mae E.; Gulloy, Daniel Rey C.; De Vera, Dwayne Irgie G.; Elvas, Jhon Bryan M.; Flores, Nico Jake A.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.This study's goal was to produce a new kind of concentrate using rambutan (Nephelium lappaceum) as main ingredient. This study developed a standardized formulation and process for concentrate, determining the sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability, shelf life, production cost, and the marketing plan for the product. Data was analyzed using frequency percentages, hedonic scales, cost analysis, shelf-life analysis and DOST's microbiological assessment using developmental, experimental, descriptive, and quantitative research designs. The results showed that the standardized concentrate formulation composed of rambutan, honey, stevia, citric acid and water, had great sensory qualities, acceptable microbiological qualities and physicochemical properties, consumer acceptability and a shelf-life. Production cost and marketing strategies indicated promising commercial potential. This positions Stevia-Infused Rambutan (Nephelium lappaceum) Concentrate as a viable component with a comprehensive approach to quality and marketability. –Publication Development of watermelon (Citrullus lanatus) rind cookies(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Flores, Joji C., Jr.; Bambalan, Beverly T.; Caccam, Jimichelle S.; Caluza, Rose H.; Gutierrez, Jovi Ann C.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.The research aimed to develop a standardized formulation and process for incorporating watermelon rind into cookies. The study used developmental, experimental, and descriptive research designs to determine the sensory, microbiological, and physicochemical qualities of the cookies, along with acceptability attributes, shelf life, production costs, and marketing plans. The methodology included detailed sensory evaluations using a hedonic scale, microbiological and physicochemical analyses following DOST standards, and cost and shelf-life analyses. Data were analyzed using frequency percentages to summarize responses and assess overall acceptability. Findings indicated that incorporating watermelon rind with all-purpose flour, butter, sugar, salt, milk, and egg maintained favorable sensory qualities and extended shelf life while maintaining acceptable microbiological and physicochemical standards. The cookies demonstrated a favorable shelf life and were deemed cost-effective. The marketing plan projected positive consumer acceptance, suggesting a promising potential for commercial production.Publication Empowering local entrepreneurs:(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-07) Sabas, Kimberly Cristine R.; Dumpit, Leidee C.; Gonzaga, Angela A.; Ledda, Abegail M.; Martinez, Lynnie E.; Gacayan, Daniel B.; Bayani, Keneth G.; Quinitip, Tiffany Ruth R.Micro-retail possesses significance in driving economic growth and community development. This study examines micro-retailers' contributions to local economic growth in San Fernando City, La Union, where they create jobs, generate revenue, and support local sourcing. The researcher used a quantitative descriptive research methods in collecting data, analysis and interpretation. A total of 385 registered micro-retailers participated in this research. Results revealed that despite operating as small-scale establishments, micro-retailers significantly impact local economies. They also revealed that government support initiatives have limited reach and effectiveness, with many sole proprietors facing challenges accessing them. Micro-retailers adopt strategies like digital payments and bulk purchasing to improve performance, but face significant challenges in acquiring new skills and knowledge and navigating complex regulations. The study highlights the need for targeted support to help micro-retailers overcome barriers and unlock their full potential. Effective support systems are crucial to ensure micro-retailers' success and sustainability.Item Entrepreneurial Mind (GEEC 112)(Don Mariano Marcos Memorial State University - North La Union Campus, 2020) Galiste, Aprille Joyce S.; Cabacungan, Janice Rhea P.; Martinez, Lynnie E.Publication Flexible work arrangement:(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-07) Balanag, Trisha Mae M.; Baladad, Ericka J.; Luces, Kristel A.; Nuval, Deceree Nichole P.; Bayani, Keneth G.; Gacayan, Daniel B.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.The Commission on Audit (COA), the Supreme State Audit Institution of the Philippines as mandated by Article IX-D of the 1987 Constitution, ensures public accountability. This study assessed the performance and job satisfaction of COA employees in the City of San Fernando, La Union, under flexible work arrangements. A total of 202 employees participated in a validated 2025 survey with data processed using Microsoft Excel and RaoSoft Inc. Results indicated high levels of productivity and task efficiency among employees. While overall work quality was strong, areas needing for improvement included innovation, problem-solving, and accountability. Although goal achievement was evident, self-monitoring practices required enhancement. Employees reported satisfaction with compensation, career opportunities, and job content. However, inconsistencies were noted in work-life balance, particularly in flexibility for family time. Recognition and rewards systems, especially management acknowledgment and fair distribution needed development. Overall, employees were satisfied, but specific areas required attention. This assessment emphasizes the effectiveness of flexible work setups while identifying areas for organizational growth to enhance employee performance and satisfaction.Publication Job satisfaction and employee performance in the City Government of San Fernando, La Union(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-02) Panit, Shelley Bianca C.; Balcita, Judy Ann B.; Bartolo, Rochelle C.; Gonzales, Vibierllyn S.; Purisima, Elwena D.; Legaspi, Annaliza B.; Quinitip, Tiffany Ruth R.; Tattao, Luis A.; Martinez, Lynnie E.; Patacsil, Lorna P.This study determined the satisfaction of employees in the different office environment of the local government unit employees in City of San Fernando, La Union. It sought to determine the performance level of employees, their level of job satisfaction in terms of safe workplace, workload, supervisor support, work incentives, and job aid and to determine the relationship between the office environment factors and performance of the employees. Data from 139 employees were gathered through a validated and reliable survey questionnaire. Researchers evaluated the performance of the LGU employees based from their Individual Performance Evaluation and were analyzed using mean. Mode interpretation were used to determine the level of job satisfaction of the employees in their workplace. Moreover, Path Analysis were used to determine the relationship between the office environment factors and employee performance. Findings revealed that the employees are highly effective in their duties and generally experience a positive work environment. Furthermore, the findings also showed that the all the office environment indicators are not significant to the employee performance.Publication Performance and challenges of DMMMSU-MLUC, College of Management working students(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-09) Orilla, Rona Carmelia M.; Dungca, Aira May A.; Garcia, Kathleen Joy C.; Marquez, Princess Alysa C.; Oliva, Dimple R.; Davis, Grace O.; Quinitip, Tiffany Ruth R.; Legaspi, Annaliza B.; Martinez, Lynnie E.; Siong, Venus D.The purpose of this study is to determine the profile of the working students, the challenges encountered, and the performance of the COM working students both in academic and in their work performance. Descriptive method was utilized in this study and the data was gathered via survey questionnaires from 79 working students. The findings showed that time management, financial and physical health are challenges for working students. In contrast, they are not challenged in terms of emotional, academic/school management, or stress management. It was also discovered that the level of academic performance of the working students was satisfactory and their job performance in terms of commitment and work/ethics attitude was outstanding and their competence was very satisfactory. The results indicate that working or having a job has no bearing on students’ academic performance, and there is no significant relationship between challenges encountered related to academic performance and job performance.