thesis about kangkong chips

Analysis for Consumer Acceptance of Veggie Chips among Filipinos

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• DOI: 10.1145/3483794.3485057
• Corpus ID: 244486281

Analysis for Consumer Acceptance of Veggie Chips among Filipinos

• Elle Nadine P. Estrada , Crisamei Masigla , +3 authors Michael N. Young
• Published in 5th International Conference… 26 August 2021
• 2021 5th International Conference on Business and Information Management

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22 References

Trends in development of dried vegetable products as snacks, the role of vegetable nutrition sources in the prevention of civilization diseases, composition and antioxidant activity of kale (brassica oleracea l. var. acephala) raw and cooked., vegetables, fruit, and cancer prevention: a review., vaccum drying characteristics of coconut, drying of diced carrot in a combined microwave–fluidized bed dryer, performance evaluation of acid casein neutralization process by twin-screw extrusion., nutritional quality and health benefits of vegetables - a review, eye movement parameters for performance evaluation in projection-based stereoscopic display, cutoff criteria for fit indexes in covariance structure analysis : conventional criteria versus new alternatives, related papers.

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Analysis for Consumer Acceptance of Veggie Chips among Filipinos

Chat with paper, performance evaluation of acid casein neutralization process by twin-screw extrusion., vaccum drying characteristics of coconut, cutoff criteria for fit indexes in covariance structure analysis : conventional criteria versus new alternatives, trending questions (3).

The paper focuses on consumer acceptance of veggie chips among Filipinos, emphasizing visual appeal, health consciousness, and price sensitivity. Specific veggie chip flavors are not mentioned in the abstract.

Key factors influencing the marketability of vegetable chips include visual appeal, environmental concern, health consciousness, hedonic shopping value, and price consciousness, as determined by the survey utilizing the Katt and Maixner model.

- Advantages: Visual appeal, health consciousness, environmental concern, hedonic shopping value. - Disadvantages: Price consciousness may affect purchase intention for veggie chips.

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Millionaire Before Turning 18: Josh Mojica and His Kangkong Empire

You will never use the phrase, "pupulutin ka sa kangkungan" the same way again after a 17-year-old made a successful business from selling the vegetable. 

Josh “Jhelo” Mojica is 17 years old. It was his dream to buy a high-end laptop or PC but his mother could not afford it. 

Josh "Jhelo" Mojica

“ Dati po hindi po ako makabili ng pang -module ko na laptop at PC. Nag-away pa po kami ng mother ko noon kasi ang gusto ko pong PC ay yung pang -edit, mataas po yung specs. Yung mother ko, ang afford lang po niya ay yung mga P10,000, ganun po, pag-iipunan pa niya iyon ,” Mojica tells Esquire Philippines . 

“ Ngayon po dahil sa Kangkong Chips business ko , nakabili na po ako ng laptop na gusto ko yung specs.”

(“I could not afford a laptop or PC for my schoolwork before. My mom and I used to argue because I wanted a PC with high-end specs, but my mother could only afford those worth P10,000 and she would still save up for that. But because of my Kangkong Chips business, I was able to buy one.”)

At a young age and without coaching or guidance from anyone, Mojica was able to establish a successful business by selling Kangkong Chips with a starting capital of P3,000. 

Josh Mojica and His Kangkong Chips

“I started planning the business in May 2021, the birthday of my Lolo. The Kangkong Chips were my tita’s recipe, she cooked it for Lolo’s birthday. Lolo found it really delicious—it was crispy and tasty. He was surprised how Kangkong could be that good. 

It was at that moment when I thought of selling it. I posted it on Facebook and I gained one loyal customer. 

Josh stopped his business in 2021 because he got distracted with playing video games. 

“ Hindi po ako ganoon ka-pursigido at first, nalulon po ako sa teenage life distractions.”

(“I was not that determined at first. I got addicted to teenage life distractions.”

But Mojica took things seriously after his Lolo passed away in June. But before he died, he told his grandosn something he will never forget. 

“Bago po mawala si Daddy (Lolo), tandang tanda ko po na sinabi niya sa akin, ‘Jhelo, hindi madali ang buhay, akala mo ba? Kaya huwag mong bababaan ang pangangarap.’”

(“Before Daddy passed away, he said something to me I will never forget: ‘Jhelo, life is not easy, don’t ever dream so low.”)

“After hearing that, I changed my life. Nag-iba na po ako ng landas , ng habits. From distractions, I self-isolated so I can execute everything I planned in my head. I sat in front of the computer, I designed a logo and packaging, and the next day, I bought ingredients, and then the following day, I woke up early to finish the product.”

Delivering Kangkong Chips

Mojica shot the products himself and marketed them on social media. He only had a capital of P3,000. When the final products are ready, he sent them to his mother, who was so proud of what he accomplished in three days. 

But something happened to his Lolo. 

“After ko po matapos yung finished product, hindi ko pa po naipapakita kay Daddy, nang biglang parang dadalhin na siya sa ospital.”

(“After I created the finished product, I was not able to show Daddy because his health condition became critical.”)

His Lolo passed away in June 2021, a month after Mojica started planning his Kangkong Chips business. But that has only bolstered his drive to succeed in business. 

Now, he has 10 employees whom he oversees in making the Kangkong Chips. These employees are also his friends. 

Josh Mojica and His Friends

“ Gusto ko po yung may madala ako , I don’t want to achieve something alone. Gusto ko may kasama ako kasi masarap po iyon sa pakiramdam . As a team, lahat po ng kasama mo sa mga kalokohan, sa normal na buhay ng isang teenager, gusto ko po may mabago sa amin dahil kakaiba kami at may magagawa kami na papatunayan naming posible . 

“ Ito kami ngayon, mga batang dating pariwara o puro gala, mga sinasabihan na puro laro, pero ngayon po nagpupursige para patunayang posible .”

(I want to uplift people, doing that feels good. As a team, we were together in doing nonsense, but I wanted to change that because we’re different and we are proof that we can do what seems impossible. Here we are, who were labeled lost youths addicted to games, but now we’re working hard to prove this is possible.”)

2,000 Sold in a Month

Now that Mojica has a new kitchen and a staff of 10, he is able to deliver more Kangkong Chips to his customers. A bag of Kangkong chips costs P110 on his Shopee store . In a month, Mojica sells 1,500 to 2,000 bags of Kangkong Chips through Shopee and Facebook. 

“ Dati po wala po kaming kitchen, pero ngayon nakapagpagawa na rin po kami dito sa bahay .”

Mojica runs the operations of his business on his own, but he has since delegated the finance part to his mother. “Mag-isa po ako nag-run ng buong business, and then, ngayon po na kailangan na po ma-establish, kinuha ko na po yung mother ko.”

(“We didn’t have a kitchen before, but we were able to have one built at home. I run the business on my one, and when I realized it needs to be established, I asked my mother to help.”)

Mojica sources his kangkong through the public market, where he has vendors who supply him regularly with the vegetable. 

“ Kumokontak po kami ng public vendors para na rin po matulungan sila sa vegetable selling. 

“ Hindi pa po kami nakakaabot ngayon sa Mindanao and the Visayas kasi we can’t shoulder the logistics yet because of the amount of orders in Luzon.”

(“We contacted public vendors so we can also help them sell their vegetables. We still have not reached Mindanao or the Visayas because we can’t shoulder the logistics yet because of the amount of orders in Luzon.”)

Mojica is open to partnerships with resellers. For P4,000, you can get 50 packs of Kangkong Chips worth P80 each, that you can resell for P120, according to Mojica. 

An Important Lesson I Learned in Business at 17

Even though no one guided Mojica in running his business, he learned quite a few things by just doing it on his own. 

“An important lesson I learned when I was starting my business is you have to know whether you are capable of running the business. Dapat, kaya mo mag-isa. Dapat disiplinado ka nang mag-isa. Dapat hindi ka masyado madaling yayain o maimpluwensiyanan na ‘ito gawin mo, sumunod ka,’ because you will stray from your goals. You are your own boss so you need so much discipline. Kung susunod ka lang din sa iba, yung business mo parang ganoon lang din. 

(“You should be independent. You should be disciplined enough to be alone. You should not be easily tempted to have fun. You should not let others sway your decisions so easily.”)

‘Move Fast, Be Excellent!’

“ Ang payo ko sa inyo ay stay optimistic and move fast, kasi habang bata pa kayo, iyan na ang chance ninyo na gawing stable ang life ninyo ,” Mojica shares with Esquire Philippines . 

(“My advice to young people is to stay optimistic and move fast while you’re young because this is your chance to make your lives stable.”)

“Move fast! Nasa inyong mga kamay ang pag-asa na maging stable ang life niyo. I’m young, but I strive for stability, and I think that should be the mindset of the youth. Move fast, especially in business. Dapat mabilis kasi ang negosyo , bumabagsak kung hindi mabilis yung tao. Parang sa eroplano lang. Hindi babagsak ang eroplano kung may sapat na bilis, kahit walang pakpak .”

“If you’ve thought of a plan, don’t sleep until you have not executed it. You should be aware of what you know and what you don’t know, and focus on being good. Whatever you do, do it well. Mahirap kung hindi ka excellent, because your life will depend on it. Treat everything with excellence and watch how your life changes.”

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TRADITIONAL PROCESSED FOODS AND THEIR PROCESSING TECHNOLOGIES IN THE PHILIPPINES Food Technology Research Program National Institute of Science and Technology Manila, Philippines

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This paper presents some of special traditional foods of lndonesian origin both fermented as well as non fermented. Some of those foods have unique characteristics in the sense that they are able to convert non edible by products or waste products which usually used as animal feeds into nutritious and sometimes very tasty foods, such as oncom and some kinds of tempe. Most of the fermented foods in lndonesia are available in solid form, liquid and semi liquid, * generally prepared from vegetable products, particularly legumes, cereals, and tubers, or their by products. The technology of traditional fermentation is simple with extremely low cost production. There are so many kinds of traditional non fermented foods available in the country. However, only a few are discussed as they also have unique characteristics. Some of them are rice chip, palm sugars, and salepisang. Traditional foods are important component in lndonesian diets especially due to their contribution as source of pro...

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Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020-21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g − 1 , 184.0 mg100g − 1 , 153.0 mg100g − 1 , 119.98 mg100g − 1 and 31.0 mg100g − 1 , respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml − 1 , respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity.

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This chapter contains sections that describe and explain the following topics: Fermented Meat and Meat Products, Fermented Fish and Fish Products, Alkaline Fermented Foods, Fermented Food Condiments, and Soy Based Products..

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Indigenous fermented foods are brought about mainly by the action of microorganisms which in turn results in desirable biochemical changes, thereby leading to optimization and modification of the fermented product. An example of indigenous fermented food in Nigeria is cassava, (Manihot esculenta Crantz). However, cassava roots are fermented in various parts of Africa for a number of reasons which includes removal of substantial quantity of Cyanide, optimization of the texture into a more desirable product and to provide a desirable sour taste. Cassava is also fermented in order to improve the texture, nutritional value, taste, aroma, as well as enhancing the shelf-life of the desired product. The aims of this research work are to optimize cassava, an indigenous food fermentation with respect to texture and to ferment cassava at different time duration (24, 48 and 72 hours) for the production of gari paste, to carry out TPA (hardness, cohesiveness, adhesiveness, springiness) in order to determine if these fermentation times will have effect on these textural parameters. Gari paste, a product of cassava fermentation at different duration of fermentation (24, 48 and 72) hours were individually subjected to TPA using Brookfield CT3 texture analyzer with a compression speed of 10mm/S, percentage compression of 75%, trigger load of 6.8g, and 2 cycles. The textural parameters being analyzed were hardness, cohesiveness, adhesiveness and springiness. Fermentation of cassava at 24, 48 and 72 hours of fermentation did not have direct effect on TPA cohesiveness of gari paste as the values obtained were generally low as cohesiveness is linked with the internal bond of a material implying that the higher the deformation of a product, the higher the deformation of the internal structures and hence, low levels of cohesiveness. TPA adhesiveness of gari paste at 24, 48 and 72 hours of fermentation on the other hand had inconsistent values and were not linked to fermentation rather, on the age of the cassava as well as the processing method while TPA springiness of gari paste fermented at 24 hours were low 0.86 and 0.87 respectively for the first and second cycle. The values increased at 48 hours of fermentation. These values were 11.87 and 12.31 respectively. At 72 hours of fermentation, the springiness obtained for the first cycle fell within the same range as that of 48 hours (11.83), while it decreased to 0.9 for the second cycle. The decrease was caused by the test protocol, shape of the sample and volume fraction resulting from decreased granule swelling power, and low amylose leaching, a product of high granule internal stability. Fermentation showed significant effect on TPA hardness of gari paste at the various fermentation times, mostly at 72 hours of fermentation due to decrease in starch content. It was observed that the higher the fermentation time, the higher the moisture loss which in turn increased the hardness of the gari paste, reduced the springiness, reduced the cohesiveness and reduced the adhesiveness. The statistical analysis for the determination of P-values showed no significant difference between fermentation times and the test parameters.

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