Product Feasibility Study on making Galunggong fish

Longganisa as an alternative for meat Longganisa in

Cabanatuan City.

An Undergraduate Study

Presented to

The Faculty of College of Business and Accountancy

Wesleyan University – Philippines

Mabini Extension, Cabanatuan City, Nueva Ecija

In partial fulfillment

of the requirements for the Degree

Bachelor of Science in Management Accounting

By

Ara Alliyah J. Agnes

Jovy Cris I. Battung

Karl Vincent S. Manuel

4BSMA 2

2022
 CHAPTER I

INTRODUCTION

Rationale

Since the pandemic began, inflation has gotten out

of control and has become a major issue for consumers

because nearly everything is getting more expensive. As

a Filipino who’s constantly looking for alternatives,

many foods and dishes are now taken into consideration

or are well recognized. Since South-East Asians are

known for having an abundance of spices, some people

discovered cooking "adobong-igat," or eel adobo, using

eels, or gourami, which may be found in the field. We

decide to make Blue Mackerel Scad Longganisa based on

that concept. Depending on the spices used, Galunggong

longganisa may be eaten for up to 2 months. It is also

simple to prepare and less expensive than pork if

refrigerated properly.

In place of pork or chicken, vegetarian fish

longganisa is a type of Filipino sausage. Galunggong and

tilapia fish are frequently used, along with a variety of

vegetables. It is made in a manner resembling other

Filipino longganisa and is promoted as a healthier

choice. Galunggong and tilapia were employed by the

researchers because they are more nutritious than pork

and chicken. This study employed a descriptive research

methodology and included a variety of guided instruments,

including survey questions, SWOT analyses, the four Ps,

and financial considerations. The longest mackerel scad

ever found was

46 cm in length. When seen from the front, their

elongated bodies appear to be slightly spherical, they

have a short, disconnected fin that serves as a

distinguishing feature. The dorsal fins of the mackerel

scad contain nine spines and 31–36 rays, while the anal

fins have seven spines and 27–30 rays. The mackerel

scad's fins range in color from black metallic to blue-

green, and its belly is white. There is a tiny, black

patch along the operculum's margin, but the lateral line

is spotless. The caudal fins of the mackerel scad are

characterized as reddish to yellow green.

Literature Review

The Filipino breakfast dish longganisa is highly

well-liked. However, chicken or pork are typically used

in their production. More than 60% of Filipinos live in

what are called coastal areas, thus it is crucial to

produce a variety of marine food products given the

growing number of health-conscious Filipinos who restrict

their intake and steer clear of fatty foods. All major

cities and the majority of significant enterprises are

situated close to the sea, necessitating diversification

in the processing of marine materials. Food goods should

be continuously improved and developed in various forms.

As a result, this project covers the experimental task of

creating a breakfast dish using fishery products. The

fish galunggong is high in protein and includes all the

key amino acids needed by the body to create proteins.

Building, maintaining and repairing bodily tissues all

benefit from protein. Galunggong is a great source of

omega-3 fatty acids, which are critical for both brain

and infant development. It also aids in maintaining

healthy body weight and is naturally low in fat, which

may help lower the risk of heart disease and sudden

cardiac death.
 A number of countries, including Spain, Chile,

Mexico, Puerto Rico, the Dominican Republic, the

Philippines (Lucban - Garlic Laden Derecado, Guagua -

Salty/Sour, Alaminos, Tuguegarao, Cabanatuan, Cebu,

Calumpit, Bacolod, Pampanga, Guinobatan), etc., are where

longganisa first appeared. Long and made of pork, it is

seasoned with paprika, vinegar, garlic, cinnamon, and

anise. Due to health-conscious consumers, other

manufacturers created longganisa with less fat. Fish-

based longganisa is now here. In the Philippines, reddish

fish are most frequently referred to as galunggong. The

Atlantic Ocean is filled with it. 44% of it is consumable

(Ibid, 1997).

Allen (2015) claims that Longganisa has Spanish

origins and is a long, pig sausage seasoned with paprika,

cinnamon, anise, garlic, and vinegar. It is offered

uncooked and sold fresh. It should not be confused with

chorizo, which is mainly fermented, smoked, or cured

before being cut into slices and eaten raw or used as a

flavoring in a variety of meals.

 Longganisa stands out as the pork of the morning,

the crisp crunch that lends heart to our breakfasts in a

nation so infatuated with crispy pata or deep-fried pork

knuckles, chicharon bulaklak or deep-fried ruffled fat,

and lechon or roasted whole pig. Along with being a

hearty main dish, longganisa carries a host of

fascinating cultural undertones. It also helps in body

weight control and is naturally low in fat, thus, may

help reduce the risk of heart disease and sudden cardiac

death.

Eating longanisa for breakfast might be good to

boost your energy since it is also high in calories and

fats. It also provides selenium. Most products containing

meat mostly contain a high level of selenium. It plays an

important role in fighting free radicals by creating

antioxidants in your body.

Longganisa products typically use pork meat,

chicken meat, or beef, whether for health, ethical or

environmental reasons, many people choose to cut down on

meat, or cut it out of their diets altogether. To

eliminate (or reduce) meat from a diet, it’s important to

maintain a nutritionally sound diet. A balanced diet,

centered on
plant-based foods, can contain all the essential

nutrients required for optimum health. Based on the

research of the Nation Nutrition Council, pork meat

product can cause cancer. According to Maria Lourdes Vega

of the National Nutrition Council, this product is

processed foods that have higher levels of salt and fats

and preservatives like nitrates that can cause obesity in

children of young age.

Cabanatuan City, located in the province of Nueva

Ecija in Central Luzon, is widely known for its

Longganisa products. Initially, they solely produced the

traditional Longganisa. They later offered additional

tastes like garlic Longganisa, spicy Longganisa, sweet

Longganisa, or the batutay and hamonado. Mrs. Dorothea

Lajares is credited with inventing the batutay, she

created the recipe for it in 1952, she founded Aling

Otya's Longganisa in Cabanatuan City public market. Aling

Otya's is a well-known supplier of Longganisa in

Cabanatuan. Meat processing, such as Longganisa

production, supplies various meat processors and

merchants in Cabanatuan with a source of income to meet

their daily necessities (Manabat, 2015). Cabanatuan City

commemorates its creation anniversary every year to

highlight the history, culture, abilities, and creativity

of its people. During the founding anniversary, they also

held an event named "Longganisa Festival," which was held

on the third day of February. This week-long festivity

takes place at the public market on Paco Roman Street.

Tourists from neighbouring towns are attending the

celebration, in addition to local meat sellers and

customers (Villareal, 2010). The culinary contest and the

diversity of Longganisa dishes were highlights of the

celebration; the most popular Longganisa recipes were

"batutay," "Longganisang garlic," and "Longganisang

sweet.”

Fish serves as a dietary source that gives humans an

adequate amount of nutrition. Fish is a significant food

source that is easily accessible everywhere due to the

variety of nutrients it contains. According to scientific

studies, fish has anti-oxidation, anti-inflammation,

wound-healing, neuroprotective, cardioprotective, and

hepatoprotective effects. Immunoglobins, one type of fish

protein, serve as defense mechanisms against bacterial

and viral infections and guard against protein-calorie

malnourishment. Polyunsaturated fatty acids (PUFAs), a

component of fish oil, also control a number of signaling

pathways, including the nuclear factor kappa B pathway,

the Toll-like receptor system, the transforming growth

factor (TGF) pathway, and the peroxisome proliferators

activated receptor (PPAR) pathways. In this review, the

research on the health advantages of eating fish is

compiled from PubMed, Google Scholar, and Scopus, and the

mechanisms underlying these advantages are discussed. A

healthy diet should include fish at least twice a week.

This is good for the heart. More developments in this

area could make fish an important food source of

nutrients. (Jiali Chen et al. 2021)

Traditional round scad fishing grounds in the

Philippines include the Sulu Sea, Mindoro Strait, Visayan

Sea, Moro Gulf, Lamon Bay, Cuyo Pass, Ragay Gulf,

Batangas Coast, Tayabas Bay, Samar Sea, Camotes Sea,

Sibuyan Sea, Bohol Sea, Davao Gulf, and Babuyan Channel.

Municipal fishing grounds include parts of Northern and

Southern Mindanao, Casiguran Sound, and approaches to

Manila Bay (Tiews et al., 1975). For round scads, the

Sulu region is the best fishing location. Second place

went to the Moro Gulf, then the Visayan Sea (Calvelo,

1992). This investigation found that D. Romblon Pass,

Tablas Strait,
and the Southeast of the West Philippine Sea are some

locations where macrosoma is caught.

It is a popular eating fish (Gonzales, 2000),

ranking first in the production of commercial fisheries

(Narido et al., 2016; DA- BFAR, 2014; Pastoral et al.,

2000), and a key product in the nation's processing

industry (Calmorin, 2016). Additionally, it provides

fresh food for Palawan, Philippines' red grouper culture.

In spite of its major contribution as a low-cost protein

source and support for a sizable fishing sector, Romblon

and the Philippines still have little understanding of

its biology and environment.

Roundscad (Decapterus ) or "galunggong" is a

valuable fish for Filipinos. It fell 19.4 percent from

2016 to 59,000 metric tons in the second quarter of 2017.

(Galang, 2017). According to data presented in November

2018 by Undersecretary Eduardo Gongona of the Bureau of

Fisheries and Aquatic Resources (BFAR), indigenous

production of galunggong in the nation has fallen for the

previous six years and since 2008. It has not satisfied

the 300,000 metric tons (MT) local demand for round scad.

In this regard, Department of Agriculture (DA) Secretary

Emmanuel
Piñol issued the Certificate of Necessity or

authorization of round scad imports on August 15, 2018 to

assure enough supply of galunggong during the holidays

when demand is often high (Rivas, 2018). Galunggong is

regarded as one of the country's most commercially

significant staple food fish. Together with scientists

and industry partners, the government should be able to

cement resolutions that will assure the continuous

production of Galunggong as well as its long-term

protection and conservation.

Galunggong fish can be used as the main ingredient

of the product because it consumes minerals and vitamins

that are beneficial to our body, especially the omega-3

fatty acids which contain DHA and EPA that are useful for

our heart and brain. Customers are always looking for

economical food, especially food that fits their budget

while still ensuring the consumers' health, the demand

for the product is increasing. Since the majority of

buyers are unfamiliar with the goods, its distinctiveness

is essential to making sales of our offering. Social

media is currently a large part of how most people live,

thus the product will be easily known through social

media.
 Decapterus spp. are roundcads. Carangidae family,

commonly called galunggong, has been one of the most

significant fisheries in the Philippines. Because of

their low cost, these species have become a source of

inexpensive animal protein for many Filipino families,

earning the label "poor man's fish" (Garcia et al.,

2010). They are typically seen in large numbers in local

markets and are usually caught.

From 2015 to 2017, in huge quantities, with a 5%

annual contribution to marine fisheries productivity

(PSA, 2018). However, the productivity of several of the

country's key fishing grounds has fallen in recent years.

 According to (T. Francisco, 2019) Officials from the

Philippine Fisheries Development Authority (PFDA) and

senior staff attended the first National Galunggong

Summit, which was held at the Philippine International

Convention Center (PICC) on January 24 and 25, 2019, with

the theme "Produksyon ng Galunggong na Isda ng Masa,

Paunlarin Gamit ang Siyensya," and was organized by the

Department of Agriculture's Bureau of Fisheries and

Aquatic Resources (DA-BFAR). Key players in the

galunggong fisheries supply chain were present at the

two-day summit, together with members of the fishing

community, concerned national government agencies, local

government units, non- governmental organizations, and

science specialists. The summit's main objectives are to

produce ideas for a five- year, scientifically based

national management plan for galunggongs and to address

pressing concerns about the species' dwindling catch and

production.

One of the most important target species in the

Philippine fisheries industry, galunggong is one of the

nation's economically significant fish species. Millions

of Filipinos can afford fish protein from this business,

which also provides thousands of fishermen with a means of

subsistence and income.

People always demand high-quality foods many of

which are unfortunately highly perishable. With the use

of food preservation methods, most of these perishable

foods can be made stable, acceptable, and desirable to

consumers. Properly preserved foods will look, feel,

taste, and smell like the foods people want to eat. They

will also contain all the necessary and desirable

nutrients and will not contain any toxic or poisonous

elements. Foods are preserved in order to extend their

period of consumption and marketing, to give variety to

the diet, to make local produce available to everybody,

to give the consumer a wider selection of food items, to

make it possible to properly feed the armed forces, and

to maintain a stockpile of preserved foods for

emergencies (Fellers).

According to (CO. Mendivil 2021) Particularly for

metabolic and endocrine disorders, dietary choices play a

significant role in determining the risk of chronic

disease. Omega-3 fatty acids, iodine, selenium, vitamin

D, taurine, and carnitine are just a few of the

nutrients
having crucial roles in metabolism and hormones that are

only found in fish as a food group. Furthermore, fish has

a low calorie density and is a good source of high-

quality protein. The effects of these minerals on

cardiovascular risk have been thoroughly evaluated, but

the effects of fish on endocrine and metabolic health

more generally have not always been fully understood.

This article sought to provide a concise overview of the

effects of regular fish consumption on diseases such the

metabolic syndrome, obesity, diabetes, hypothyroidism,

polycystic ovarian syndrome, and menopausal transition,

which are significant sources of morbidity and mortality

globally. The review found that regular fish consumption

has a positive effect on thyroid homeostasis, makes it

easier to maintain a healthy body weight, lessens the

severity of age- associated blood pressure increases,

improves glucose homeostasis, preventing diabetes and the

metabolic syndrome, and has a positive effect on

maintaining muscle mass.

Fish is frequently consumed by Alaskans, who

consume six times as much fish as the typical American,

according to some surveys (Nobmann, 1992). Alaskan health

officials
advise everyone to consume fish at least twice a week to

reap the benefits (DHSS, 2014). Even though fish is

thought to be a safe food choice, some fish species have

been found to bioaccumulate pollutants like mercury that

could be detrimental. To defend against the dangers of

consuming fish and shellfish that have been exposed to

harmful pollutants, the U.S. For use in state water

quality standards, the Environmental Protection Agency

(EPA) and the states create criteria for water quality.

Accurately calculating the potential exposure to

pollutants that people may experience from eating fish is

a crucial part of formulating these human health criteria

(HHC). (A. Department, 2015)

The amount of protein in a specific cut of meat

will vary according to the proportions of lean tissue,

bone, and fat. While the protein content of fish and meat

are each approximately 15% to 20%, there’s less

difference among the other factors in fish, though fat

content does vary according to the species. Fat in most

fish is invisible, intermingled with the tissues as oil.

High-fat fish are more distinctive in flavor than lean

ones because their flavors are dissolved in their fish

oils. In
contrast, fat in meat generally surrounds the muscles and

is often removed, though it is visible in some cuts of

meat as marbling (white lines that look a little like a

road map or a river delta).The structures of fish and

meat are similar in that they both have muscle fibers and

connective tissues. In meat, connective tissue binds

together bundles of fibers within the muscle, surrounds

the individual muscles, and attaches muscle to bone. Fish

has shorter muscle fibers and less connective tissue than

meat, and the connective tissue is more delicate and

positioned differently. In fish, connective tissues lie

mainly in thin sheets that separate orderly layers of

muscle fibers. This combination of factors—less and more

tender connective tissue and shorter muscle fibers—is why

fish cooks more quickly. Connective tissues in fish are

also transformed to gelatin at a much lower temperature

than the connective tissues in meat. As fish’s connective

tissues dissolve, muscle fibers separate easily and the

fish becomes flaky, a sign that it’s ready to eat.

According to the study, onion was used to determine

the efficacy of onion (Allium cepa) extract as a

galunggong preservative (Decapterus macarellus). The

research looks
at how a preservative affects texture, odor, appearance,

taste, and overall acceptability. The onion extract was

applied to the fish and stored in a 4 degree Celsius

freezer for 2 and 4 days. On the second and fourth days,

the samples were given to 30 panelists for rating using

the Likert scale. After the test, the scores were

translated using a T-test for statistical analysis.

Except for taste, the p-values suggest that there is no

significant difference between fresh and 2-day treated

fish in terms of appearance, odor, texture, and overall

acceptability at the 0.05 level of significance.

Furthermore, the p-values show that there is a

significant difference in texture, taste, and overall

acceptability between fresh and 4-day treated fish,

except for odor and appearance. The study's findings

revealed that no chemical or microbiological studies were

performed.

When curing meat, salt is usually added, as

ingredients and seasoning to add distinctive color and

flavor. a product's attributes. either nitrates or

nitrites, To cure meat, potassium or sodium are utilized.

Do they exhibit a vibrant hue that is more likely to be

accepted by consumers: reddish or pink? (Cornforth et

al.,
2004) there must be more nitrites to stop quick fading

and uneven cure while also preserving its cured color

over long shelf life. (Bacus et al., 2007) A succession

of typical responses ensued Nitric oxide, created from

the conversion of nitrite, interacts with Myoglobin as

the pigment that gives natural red clothing its hue of

fresh meat. They produce nitric oxide myoglobin, a

substance with a deep crimson hue that transitions to the

distinctive brilliant pink typically used in conjunction

with smoked and cured meat throughout the smoking

process, heated. Addis, Epley, and (1992; Warthesen). The

addition of nitrite to meat systems interacts with

several chemical elements, including protein Cassens

(2007). Nitrites operate as a further flavor-altering

agent by strong anti- oxidants (Ray, 2017). Sodium

nitrite guards against the expansion of the bacterium

Clostridium The bacterium that causes botulism is known

as botulinum.

According to (S. Adaki, 2014) Garlic is one of the

numerous nutritional supplements that lowers the risk of

cancer. The earliest known use of garlic as a treatment

for tumors was by the Egyptians in 1,550 BC,[3] who gave

it to patients orally and topically. The modern era,

however, began in the 1950s when it was shown in vitro

and in vivo that thiosulfinate extracts of garlic could

inhibit the growth of cancerous cells and stop the spread

of the sarcoma 180 ascites tumor. Garlic has been used

medicinally for a very long time. Garlic is mentioned in

the Bible in connection with the exodus of the Jews from

Egypt. Garlic bulbs have been discovered in pharaohs'

tombs, on the island of Crete, and in ancient societies

all across the world. Garlic was a key component of

Hippocrates' arsenal of medicines, in fact.

In meat products, nitrite serves a crucial function

as a preservative. However, an excessive application may

raise the risk of carcinogenicity, while inadequate

application may reduce the product's shelf life. This

study attempted to establish a relationship between the

residual nitrite levels in skinless native sausage

(skinless longganisa) in a typical public market in the

Philippines and the socio-demographic profile of the

vendor processors. Three times, a total of 90 skinless

longganisa packets were gathered from the vendor

processors. Using the colorimetric approach, the nitrate

levels in samples of skinless longganisa and commercial

curing premix were

determined. The influence of socio-demographic

characteristics on the use of nitrite in the vendor-

processors' skinless longganisa products was evaluated

using a random effects panel regression model. The

frequency of married respondents (p 0.01) and respondents

with more children (p 0.05) was positively associated

with the residual nitrite, whereas the number of skinless

longganisa vendor-processors with higher educational

attainment (p 0.01 for high school; p 0.05 for college)

was negatively associated with the nitrite content.

Despite attending food safety workshops, the majority of

vendor processors lacked adequate food safety expertise.

Monitoring and training programs should stress the

significance of using the recommended levels of nitrite

in skinless longganisa as a crucial food safety safeguard

due to the exceptionally low nitrite levels. Sausage is a

popular food with cultural variations. value-added item

(Nithin et al. 2015). Unarmed native Longganisa (sausage)

is a cured pork product prevalent in Filipino cuisine. It

first appeared during the Throughout Spanish colonialism

of the Philippines between 1500 and 1800. Traditional

Spanish pork sausage once known as longaniza became a

skinless longganisa in the Philippines, where it

developed into a variety of forms between the various

ethnolinguistic
groupings. Skinless Although longganisa is often cooked

with pork, it can also be made with beef, tuna, or

chicken and can be enclosed in artificial casings or

formed in animal intestines (Ying) 2016). Marine fishes

were recently investigated as an alternative filling for

longganisa without skin (Flores et al. 2017). This

research used skinless. To provide a particular flavor to

meat, nitrite has been used in curing.

Theoretical Framework

Under the assumptions set forth in a logical and

sequential arrangement, the proposed Galunggong

Longganisa as a substitute for meat Longganisa is thought

to be realistic and practicable. The study's procedure

will contain the below-listed input, process, and

outcome.

A feasibility study is carried out as a preliminary

investigation to decide whether to move forward with the

project or not, in order to record and assess its

viability. (Agamata, 13) However, viability is defined as

the capacity to endure. That ability to survive is

related
to one's financial standing and performance (Australian

Taxation Office, 2018).

The four aspects of business management—financial

aspect, production and technical aspect, marketing

aspect, organizational and management aspect—are all

included in and shown by the input procedure. The four

aspects of business management were mostly addressed by

manufacturers. On the other hand, consumers solely

engaged in the survey by providing responses to the

marketing component.
 Conceptual Framework

INPUT PROCESS OUTPUT

1. Socio-
Demographic
Profile of
respondents in 1. Collection of
Cabanatuan data.
City.
2. Evaluation of
• Age 1. Results of
the product in
terms of: making
• Sex Galunggong fish
• Highest •Taste Longganisa as
educational an alternative
•Appearance
attainment for meat
•Aroma Longganisa in
•Occupation
Cabanatuan
, and 3.Processing
City.
and
•Monthly
income interpretation
of data.
2. Materials
and Ingredients
3. Four aspect
of business
management
• Technical
• Marketing

•Management

• Financial
 Figure 1. Conceptual Framework

This study uses the input-process-output (IPO) in

presenting the conceptual framework. The said inputs of

the study include the Socio-demographic profile of the

respondents, as well as the materials and ingredients

used. The process part includes the collection of data,

evaluation of the product, and the processing and

interpretation of the data. Lastly, the output will be

the results of the product.

Statement of the Problem

This study aims to determine the feasibility of making

Galunggong fish Longganisa as an alternative to meat

Longganisa in Cabanatuan City.

Specifically, this study attempts to answer the following

questions.

1. What is the socio-demographic profile of the target

market in terms of:

• Age;

• Sex;

• Highest educational attainment;

• Occupation, and

• Monthly income?

2. What is the feasibility of making Galunggong fish

Longganisa as an alternative to meat Longganisa in

Cabanatuan City in terms of the following aspects:

• 2.1 Marketing

2.1.1 Needs Analysis;

2.1.2 Demand Analysis;

2.1.3 Supply Analysis;

2.1.4 Pricing, and

2.1.5 Marketing Program?

• 2.2. Technical

2.2.1 Site Development;

2.2.2 Design and Specifications, and

2.2.3 Project Cost?

• 2.3 Management

2.3.1 Project Organization;

2.3.2 Organizational Set-up;

2.3.3 Management of Officials and Employees, and

2.3.4 Time Table of the Project?

• 2.4 Financial

2.4.1 Financial Plan and Assumptions;

2.4.2 Financial Statements, and;

2.4.3 Financial Analysis?

• 2.5 Socio-Economic Study

2.5.1 Employment;

2.5.2 Income, and

2.5.3 Community Development?

Hypothesis

1. There is no significant relationship between the

making of Galunggong fish Longganisa as an alternative

to meat Longganisa in Cabanatuan City and the socio-

demographic profile of the respondents.

2. There is no significant relationship between the

making of Galunggong fish Longganisa as an alternative

to meat Longganisa in Cabanatuan City in terms of

taste, aroma, and appearance of the product.

Definition of Keywords

The following are the terms used in the study which is

defined using conceptual definitions.

1. Galunggong- (Decapterus Macarellus) also known as the

blue mackerel scad is a fish with a cigar-like form. A

great source of omega-3 fatty acids.

2. Longganisa - typically use ground pork meat, chicken

meat, or beef mixed with aromatics and seasonings put in

pig casting.

3. Seasonings – salt, herbs, or spices added to food to

enhance the flavor.

4. Preservative – substances that are added to food to

prevent it from spoiling, improve its appearance, and

maintain food’s nutritional quality.

5. Galunggong Longganisa – A type of longganisa which

uses Galunggong fish as the main meat ingredient.

 CHAPTER II

METHODOLOGY

This chapter provides the methods that will be used

for the study. It includes research design, research

locale and sampling procedures, scope and delimitations,

research instrument, data gathering procedures, data

management and analysis, and ethical considerations.

Research Design

This feasibility study used the descriptive method

of research as a research design since it is the most

appropriate method to use. This method is a fact-finding

approach with an adequate and accurate presentation,

analysis, and interpretation of the data gathered from

the respondents.

Research Locale and Sampling Procedures

The study operations will take place in the wet

market of Cabanatuan City. The business is in a favorable

position because it is close to several popular

establishments that potential clients can see. It is also

simple to locate the place.

 The sampling strategy utilized in this study was

simple random sampling, in which the population will be

given an equal chance of being chosen or included in the

survey and serving as the study's respondents. When

calculating the sample size of survey respondents, the

researchers employed Slovin's formula. This formula is

used to calculate the computed sample size:

n=N÷ (1+(N x e2)) Where: n = number of samples N= total

population e= error tolerance

Scope and Delimitations

This study about Galunggong Longganisa is narrowed in

Cabanatuan City, Nueva Ecija and this is based on

technical, marketing, financial and socio-economic

aspects of the business. The resident of Cabanatuan City

will portray as respondent. The product will be

propagated to those who are willing to purchase Fish

Longganisa instead of Pork Longganisa. The study will be

conducted starting on October 24 to November 24,

technical part will be done before handling the

questionnaires to the respondents,

they will taste the Fish Longganisa first and then answer

the given questions.

Research Instrument

The researchers of the study formulated survey

questionnaires as the instrument for gathering data for

the purpose of completing the present study. The survey

questionnaires’ content will consist of the letter to the

respondents, the direction on how the respondents should

answer the survey questionnaires, and the demographic

information of the respondents.

Data Gathering Procedures

The researchers will use two classes of data,

primary and secondary. Primary data will be obtained

through a survey questionnaire and test marketing:

 Survey Questionnaire – this study uses a survey

questionnaire in Cabanatuan City that is needed in

this study. This tool will allow the researchers to

 gather information from respondents or the target

population.

 Test Marketing – It is a procedure where the

researchers will give the respondents a sample of

the product being tasted.

Secondary data will be gathered from the internet

and related studies which researchers will use to gather

information to support the study.

Data Management and Analysis

Statistical treatment of data

Data were gathered, tabulated, and computed based on the

desired analysis using statistical package for social

science (SPSS) software. The data were then subjected to

analysis using descriptive statistics such as frequency,

count, mean, range, and standard deviation. The

researchers have interpreted the meaning of every

response
from the participants and have given an implication in

relation to their answers. The interpretations were not

based on the opinion of the researchers to avoid biased

results. However, the implications were conveyed by the

researchers through critical analysis and thinking. The

data were presented through descriptive interpretation

with complete details so as not to complicate or confuse

the results that were obtained.

Financial analytical tools

In identifying the study’s financial feasibility several

financial analytical tools were applied:

 Payback Period – This measures the length of time

required to recover the initial investment. In

addition, shorter paybacks are preferable as it is

attractive investments, while longer periods are

less desirable.

Initial Investment
𝑃𝑎𝑦𝑏𝑎𝑐𝑘 𝑃𝑒𝑟𝑖𝑜𝑑 =
𝐴𝑛𝑛𝑢𝑎𝑙 𝐶𝑎𝑠ℎ 𝑓𝑙𝑜𝑤
  Return on Investment – There are the tools used to

calculate the earnings made on the owner’s

investments. This will tell how well the business

operate with the amount invested by the owners.

𝑁𝑒𝑡 𝐼𝑛𝑐𝑜𝑚𝑒 𝐴𝑓𝑡𝑒𝑟 𝑇𝑎𝑥

𝑅𝑒𝑡𝑢𝑟𝑛 𝑜𝑛 𝐼𝑛𝑣𝑒𝑠𝑡𝑚𝑒𝑛𝑡 =
Investments

 Net Present Value – It is utilized to calculate the

profitability of a projected investment or project.

Net Present Value = Present Value of Cash Inflows –

Cost of Investment

Ethical Considerations

One of the most crucial aspects of the research can be

said to involve ethical considerations. If this component

is absent, dissertations may even be condemned to

failure.

The items below are the most significant guidelines for

ethical issues in dissertations, per Bryman and Bell

(2007):
1. In the study, respondents' voluntary engagement is

crucial. Furthermore, if they choose to, participants

have the right to leave the research at any time.

2. On the basis of informed consent, respondents should

participate. In order to comply with the principle of

informed consent, researchers must provide participants

with enough information and assurances about

participating in order for them to fully understand the

implications of doing so and make an informed decision

about whether or not to do so, free from any pressure or

coercion.

3. When creating questionnaire/interview/focus group

questions, offensive, discriminatory, or other

undesirable languages must be avoided.

4. The respondents' right to privacy and anonymity is

crucial.

5. According to the Dissertation Handbook, acknowledgment

of other authors' works utilized anywhere in the

dissertation must be made using the Harvard/APA/Vancouver

reference style.

6. Keeping the research's debates and analyses as

objectively neutral as possible.