Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
MATRIX OF COMPLIANCE TO THE THESIS ADVISORY COMMITTEE
COMMENTS AND SUGGESTIONS (January 26, 2024)
Parts of the Paper Suggestions/Comments/ Remarks
Recommendations of TAC
Title Page Mrs. Aileen F. Paitan The researchers add the
suggested to add a scientific name of cacao in the
scientific name of cacao in title of the study from
the title of the study "Utilization of Taro (Colocasia
“Utilization of Taro esculenta) flour as partial
(Colocasia esculenta) flour substitute in making Baked
as partial substitute in Beignet Pastry with Cacao
making Baked Beignet Filling” into " Utilization of Taro
Pastry with Cacao (Colocasia esculenta) flour as
(Theobroma cacao) Filling”. partial substitute in making
Baked Beignet Pastry with
Cacao (Theobroma cacao)
Filling.
Please see in the title page of
the research.
CHAPTER I The panels suggested to The researchers followed the
Introduction reduce the introduction into comments of the panel
2 pages and the content members. Moreover, the
must be the following: researchers enhanced the
Central Problem rationale, “Today, snacks
Legal Basis have become a preference for
Gap people to keep them
Enhance the energized in their daily
rationale activities. This study aimed to
innovate a Baked Beignet
Pastry using Taro Flour as a
partial substitute to address
and minimize the
underutilization and
undervalued of taro. By using
taro flour, this study would
contribute to the promotion of
a sustainable and resilient
food system. The researchers
used a cacao chocolate syrup
as a filling in the beignet that
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
would satisfy the consumers.
The intended result is a
proposition that is beneficial to
the consumers, offering them
a source of revenue to support
taro and cacao farmers. This
study would also support the
university goals which are the
taro and cacao center.
Please see in pages 1-2.
Statement of The TAC recommended the The researchers enter three
the Problem following: single spaces before the
Enter three single subtitle, and anchored the
spaces before the introductory statement to the
subtitle. new title. Moreover, the
Anchor the researchers change the SOP
introductory 1 and the SOP are the
statement to the new following:
title 1. What are the sensory
Remove the SOP 1 characteristic of the
The following terms product as evaluated
in SOP 1 must be by the respondents
arrange in among trials in terms
alphabetical order of;
Mr. Arqui G. a. appearance;
Abraham suggested b. aroma;
to include the SOP 4 c. flavor;
“What is the quality d. taste and,
of the product using e. texture?
direct method 2. What is the level of
observation at acceptability of the
specific product as evaluated
temperature?” by the respondents in
terms of sensory
characteristics among
trials?
3. Is there a significant
difference in terms of
level of acceptability of
the product among
trials?
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
4. What is the quality of
the product using direct
method observation at
specific room
temperature?
Please see in page 3
Objectives of The TAC recommended the The researchers enter three
the Study following: single spaces before the
Enter three single subtitle, and anchored the
spaces before the introductory statement to the
subtitle. new title. Furthermore, the
Anchor the researchers change the
introductory objectives into the following:
statement to the new 1. determine the level of
title acceptability of the
Anchor the product as evaluated
objectives to the by the
SOP respondents in terms of
sensory characteristics
among the trials.
2. determine the level of
acceptability of the
product as evaluated
by the
respondents in terms of
sensory characteristics
among the trials.
3. evaluate the significant
differences in the level
of acceptability of the
product among trials
as evaluated by the
group of respondents.
4. determine the quality of
the product using direct
method observation at
specific room
temperature.
Please see in pages 3-4
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
Significance of The TAC recommended the The researchers follow the
the Study following: comments of the panel.
Enter three single
spaces before the
subtitle. Please see in pages 4-6
The beneficiaries
must be in the
correct order and
follow the format.
Include the Non-
Government
Organization.
Remove the
“parents” in the
significance of the
study.
Scope and The researchers follow format.
Limitations of Enter three single
the Study spaces before the Please see in page 6
subtitle.
Theoretical The TAC recommended the The researchers follow the
Framework following: comments of the panel.
Enter three single
spaces before the
Please see in pages 6-9
subtitle.
Enhance the
discussion of the
relation of every theory
to the present study.
Anchor the new title in
the theoretical
paradigm.
Conceptual The TAC recommended the The researchers follow the
Framework following: comments of the panel.
Enter three single
spaces before the
Please see in page 9-11
subtitle.
Revise the process
In conceptual
paradigm, remove
input number 1.
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
Check the new SOP
and rearrange the
following terms in
alphabetical order.
Include the
respondents and the
“quality of the
product” in the input.
Remove “Mis en
place” in the
preparatory phase
and remove the
“validation and
administration of the
survey
questionnaire” in the
developmental phase
and include it in the
evaluation phase.
Definition of The TAC recommended the The researchers follow the
Terms following: format and comments of the
Enter three single pane. Furthermore, the
spaces before the researchers includes the
subtitle. following terms:
Remove the terms Baked Beignet. Is the
“Baking”, “Beignet”, outcome of the
researchers’ efforts,
and “Snacks”
that will be crafted
Include the term through a taro flour, all
“baked beignet” and purpose flour and other
include the term ingredients. It is
“filling” in the cacao typically in a square-
and change the shaped pieces of
definition. dough that will be
baked in oven and
generously be sprinkled
with powdered sugar
and a twist of having
cacao filling.
Cacao Filling. This will
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
serve as the filling of
the beignet product
which is made of dried
seeds of cacao that will
be transformed into a
chocolate syrup.
Please see in page 11-13
References Check the format of the The researchers follow
Notes references using APA the the format
APA format 7th edition.
Please see in pages
14-15.
Chapter II The TAC recommended the The researchers follow
Research Design following: the comments of the
Enter three single panel.
spaces before the
subtitle.
Include comparative Please see in first page
method and anchor of Chapter 2.
to the SOP.
Research The TAC recommended the The researchers follow
Method following: the comments of the
Enter three single panel. Furthermore, the
spaces before the researchers include a
subtitle. flow chart for taro
Include non-food preparation, cacao
trades instructors in syrup preparation and
the respondents, and recipe with procedure.
the frequency will
change to 10
respondents each for
food trades students,
food trades
instructors, and non-
food trades
instructors. The
percentage should
be 33.33% each. Please see in pages
Enhance the 17-23 and Figure 3,4,5
and 6.
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
discussion of the
Table 1.
Revise the
experimental phase
Mrs. Aileen F. Paitan
suggested to include
a flow chart for taro
preparation, cacao
preparation, and
recipe with
procedure.
Data Gathering The TAC recommended the The researchers follow
Procedure following: the suggestion of prof.
Enter three single Salvacion A. Eje
spaces before the
subtitle.
Prof. Salvacion A.
Eje suggested to
discuss completely
and describe the
Please see in pages
content of survey 23-24
questionnaire and
the rubrics used in
measurement.
Statistical The TAC recommended the The researchers follow
Treatment of following: the comments of the
Data Enter three single panels.
spaces before the
subtitle. Please see in page 24
Anchor to the SOP
References Provide end notes on the The researchers follow
Notes next page. the comments of the
panel
Please see in page 25
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE- SIPOCOT
Impig, Sipocot, Camarines Sur 4408
Website: www.cbsua.edu.ph
Email Address:
[email protected] Trunkline: (054) 881-6681
Researchers,
RIZZA MAE TERCEÑO
MICHELLE A. ESPINAR
NHECOLL A. MORAL
ANGELICA C. SALTIBAN
MARIEL D. BIEN
MRS. BABY ELOISA L. PEÑANO PROF. SALVACION A. EJE
Thesis Adviser Research Instructor
