First City Providential College
Brgy. Narra, Francisco Homes Subdivision, City of San Jose del Monte, Bulacan
A Feasibility Study About
Presented to First City Providential College
In Partial Fulfillment of the
requirement for the subject
Research in Daily Life 1
Feasibility Study submitted by
Yvanne V. De Chico
11-ABM-5
Submitted to
Teacher Ivan Vailoces
Academic Year 2019-2020
APPROVAL SHEET
The research report attached hereto, entitled THE FEASIBILITY STUDY OF
BANGUS AS ALTERNATIVE INGREDIENT FOR LONGGANISA prepared and
submitted by Rodmee Jules U. Avena is hereby accepted.
Teacher Ivan Vailoces
Research Adviser
_____________________________
. Panelist
_____________________________
Panelist
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENTS
Title Page……………………………………………………………………………………….i
Approval Sheet…………………………………………………………………………………ii
Acknowledgement………………………………………………………………………………iii
Abstract…………………………………………………………………………………………iv
List of tables and figures……………………………………………………………………….v
Logo………………………………………………………………………………………………
Mission………………………………………………………………………………………...
Vision…………………………………………………………………………………………
CHAPTER I: Introduction
A. Overview……………………………………………………………………………….
B. Product…………………………………………………………………………………
C. Objectives………………………………………………………………………………
D. History of the Product…………………………………………………………………
E. Comparison……………………………………………………………………………..
CHAPTER II: Methodology…………………………………………………………………
A. Research Design
B. Research Setting
C. Respondents of the Study
D. Standardized Recipe
CHAPTER III: Presentation, Analysis, and Interpretation of Results…………………….
CHAPTER IV: Discussion of Findings, Conclusions, and Recommendations
A. Summary of Findings………………………………………………………………..
B. Conclusion……………………………………………………………………………
C. Recommendations……………………………………………………………………
Bibliography……………………………………………………………………………………
Appendices………………………………………………………………………………………
LIST OF TABLES
Table 1.1:
Table 1.2:
Table 1.3:
Table 1.4:
Table 1.5:
Table 1.6:
Table 1.7:
Table 1.8:
Table 1.9:
Table 1.10:
It is named J’s Bangus Longganisa for “J” pertains to the owner’s name -Jules and
Bangus Longganisa for the product that this business will offer to the market
It used two pictures which were the Fish icon and a plate containing sausage or
longganisa to discern its main ingredient and product
Three colors were used for this logo- Yellow, Green, and Red
Yellow- this color symbolizes attention-grabbing to attract customers
Green- it signifies growth for the business which is to be recognized in San Jose Del
Monte, City, freshness and safety as the entrepreneur and researcher assures her
customers that the product sold is fresh from the market and naturally preserved
Red- in Psychology, it stimulates the physical senses such as appetite
Vision
Mission
Page |1
CHAPTER 1: Introduction
A. Overview
Page |2
B. Product
Page |3
C. Objectives
This product aims to:
1. Promote a healthy product without depriving oneself from eating your favorite viand.
2. Create a simple yet healthy seafood-based product using bangus.
3. Promote the country’s national fish which is Milkfish(Bangus).
4. Establish awareness on the bad effects of eating too much processed foods.
5. Gain profit from selling an innovative seafood-based product to the market
J’s Bangus Longganisa intend to promote the country’s national fish which is
Milkfish(Bangus). Food technologists studied and innovated this type of product and the
entrepreneur of the said business want also to make its target market be familiarized with this
healthy sausage-type seafood product as alternative to the usual processed foods that Filipinos
eat as viand.
To promote this product, the entrepreneur wanted to share the amazing benefits that they
can get when they eat bangus and add it to their diet. Milkfish contains potassium which alone
has many incredible health benefit and the most popular is its ability to ease anxiety, depression,
and some related symptoms. Its Omega 3 fatty acids can help improve cognitive function,
improve eyesight, and increase body’s metabolic rate. (retrieved from [Link])
Lastly, the owner of the said business wants to gain profit from the said product and be
recognized in San Jose Del Monte City, Bulacan. The consumers must try this healthy sausage-
type seafood product if they want a new variety of viand that they will surely love while
maintaining a healthy diet. Raising awareness about the bad effects of eating too much processed
foods will prevent poor health and risk of illness knowing that real food is the key to good
health. ( retrieved from [Link])
Page |4
D. History of the Product
Page |5
E. Comparison
Page |6
CHAPTER II: Methodology
A. Research Design
B. Research Setting
C. Respondents of the Study
Page |7
D. Standardized Recipe
Ingredients Volume Price
Procedure:
1. Mix and blend all the ingredients well.
2. Stuff and mold it inside the polyethylene bag
3. Store in freezer
Page |8
CHAPTER III
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
Table 1.1 Frequency and Percentage of Senior High Students who eat longganisa
Choices Frequency Percentage
Table 1.1Out of 100 respondents, 60% of Senior High Students do eat longganisa while 40% do
not eat longganisa.
Table 1.2 Frequency and Percentage of Senior High Students who ate Bangus Longganisa for the
first time.
Choices Frequency Percentage
Table 1.2 Out of 100 Senior High Students, 80% have eaten Bangus Longganisa for the first
time while the remaining 20% are not their first time eating Bangus Longganisa.
Page |9
Table 1.3 Frequency and Percentage of Senior High Students who recognized the product as
recent developed viand
Choices Frequency Percentage
Table 1.3 Based on the data, 84% do recognized the product as a recent developed
viand while the remaining 16% do not recognize it.
Table 1.4 Frequency and Percentage of Senior High Students who taught that the product is
healthy.
Choices Frequency Percentage
Table 1.4 Out of 100 students, 87% considers the product as a healthy viand while
13% do not consider it healthy believing it might contain preservatives.
P a g e | 10
Table 1.5 Frequency and Percentage of Senior High Students who agreed/ disagreed that Bangus
is an effective alternative ingredient for longganisa
Choices Frequency Percentage
Table 1.5 86% agreed that Bangus is effective as an alternative ingredient for
longganisa while 14% disagreed on using seafood as alternative ingredient for
longganisa.
Table 1.6 Frequency and Percentage of Senior High Students who are aware of the amazing
benefits of Bangus.
Choices Frequency Percentage
Table 1.6 Based on the collected data, 78% of the respondents are aware of the
amazing benefits of Bangus while 22% are not aware of its incredible benefits.
P a g e | 11
Table 1.7 Frequency and Percentage of Senior High Students who are aware of the effects of
eating processed foods in one’s body.
Choices Frequency Percentage
Table 1.7 Out of 100 respondents, 79% are aware of the effects of processed
foods in one’s body while 21% are not aware of its risky effects.
Table 1.8 Frequency and Percentage of Senior High Students who believed that the product is
marketable
Choices Frequency Percentage
Table 1.8 shows that 97% of the respondents believed that the entrepreneur will
gain profit if the product is to be sold in the market while 3% do not take it as a feasible
product.
P a g e | 12
Table 1.9 Frequency and Percentage of Senior High Students who answered on what to improve
with the product.
Choices Frequency Percentage
Table 1.9 For the improvement of product, 9% said that the product’s color must be
improved, 23% for the taste, 32% for the texture, and the remaining 36% said nothing needs to
be improved with the product.
Table 1.10 Frequency and Percentage of Senior High Students who are satisfied with the
product.
Choices Frequency Percentage
Table 1.10 indicates that out of 100 respondents, 86% of the students are satisfied eating
the Bangus Longganisa while 14% are not satisfied after tasting the product.
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CHAPTER IV:
Summary of Findings, Conclusions, and Recommendations
A. Summary of Findings
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B. Conclusion
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C. Recommendation
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V. Bibliography
Damo, I (2016) retrieved from [Link]
Brown, K MD (2018) retrieved from [Link]
RAF, 2005 Food technologists develop more bangus products retrieved from
[Link]
Business Diary (2017, November 20) How to Make Fish Longganisa retrieved from
[Link]
Melony, S (2018, December 18) Incredible benefits of Milkfish [Link]
Dela Cruz, J (2013,September 15) [Link]/milkfish-or-bangus -aquaculture-in-the-
Philippines/
Panggat,1998, Hearn [Link].1987;Saito [Link].1996;Panggat and Shindo 2003 Product Innovation
From Tuna and Milkfish Processing By-products For Human Food Consumption retrieved from
[Link] and [Link]/library.
Encenas, D.M ( 2012, November 22) [Link]
Dumlao, T.A (2015, February 15) [Link]/186156/fisher-farms-puts-bangus-on-
dining-tables-abroad/amp.
Joseph A.C., Value Added Fishery Products: in Product Development and Seafood Safety
([Link], J., Matthew, P.T., Joseph, A.C. and Muraleedharan, V) CIFT Publication, CIFT
(ICAR) Cochin 29, Kerala, India,25-132(2003)
Sarroca, J. 2006. “Chanos chanos” (on-line), Animal Diversity Web retrieved from
[Link]
Gunnars, K (2017,Aug1 Nine ways that processed foods are harming people retrieved from
[Link]
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VI. Appendix A
Survey Questionnaire
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