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11:26 PM •S e From Tradition to Inno From Tradition to Innovation: Utilizin Cupcake Making A Basic Research Presented to the Senior High School Faculty NIELLIAN JOY TANGOG Researcher PETER JOHN KADOSALE Researcher JENNY ROSE SECUBUS Researcher FRANS CARL CANON Researcher ASHLEE MARIQUENA Researcher KING BARIMBAD Researcher CELINE PARING Researcher LOIDAN COSTAN Researcher Davao del Sur School of Fisheries Division nf del 4G print Layout Headings Edit Share Read Aloud.

11:26 PM •S 4G Economic Empowerment: Promotes local fisheries by increasing demand for Tamban, supporting fishermen's income. Nutritional Benefits: Highlights the health advantages of incorporating fish, appealing to health-conscious consumers. Cultural preservation: Blends traditional ingredients with modern recipes, fostering appreciation for local culinary heritage. Environmental Sustainability: Supports sustainable practices b utilizing local ingredients and reducing reliance on imports. Definition of Terms The terms listed below are considered acceptable for further classification and comprehension of the terminology used in this study: Tamban Fish. A small, flavorful fish used in traditional and innovative cooking. Cupcake. A small, individual cake Often topped With frosting. Utilization. The effective use of Tamban fish in cupcake recipes. Innovation. The introduction of new ideas, such as adding fish to cupcakes. Sensory Evaluation. Assessing food attributes like taste and texture. Nutritional Value. The health benefits and nutrients in food, enhanced by Tamban fish..

11:27 PM 4G 1.3 The researchers used the scale below to interpret the data and determine the appearance Of the cupcakes. Mean Score 5 4 3 2 Descriptive Rating Excellent Very Good Fair Descriptive Interpretation The cupcakes are Visually appealing, with an attractive and professional presentation. The cupcakes are well- presented and attractive. The cupcakes have an acceptable appearance but are not particularly striking. The appearance is cupcakes' ewhat unappealing or poorly presented The cupcakes are unattractive and unappealing. The researchers used the scale below to interpret the data and determine the texture Of the cupcakes. Mean Score 5 4 3 2 Descriptive Rating Excellent Very Good Good Fair Poor Descriptive Interpretation The texture is perfect, with the right balance of softness and firmness. The texture is pleasant, with good softness and firmness. The acceptable improved. texture but could be The texture is uneven or less enjoyable. The texture is unsatisfactory, being either too dry, mushy, or tough..

11:26 PM CHAPTER II METHODOLOGY 4G 2.7 This chapter contains research instrument and describes the methods and procedures that the research used in the conduct of the study. Research Design The researchers used capstone research design in the conduct of the study. Capstone research is a comprehensive project typically undertaken at the end Of an academic program, particularly in senior high school technical and vocational livelihood tracks. It Serves as a culminating academic and intellectual experience for students, enabling them to demonstrate their knowledge and skills acquired throughout their coursework. Research Instrument This study applied the generalized rating tool as the main tool developed and validated by the researchers to monitor progress, areas of improvement, and celebrations realized in making cupcakes out of Tamban fish. The research sample consisted of only three criteria namely output of the respondents in terms of taste, odor, and appearance. Acceptability of tamban fish as an ingredient in making cupcakes was determined through a Likert scale, and the sensory attributes relating to them follow. The researchers used the scale below to interpret the data and determine the taste Of the cupcakes. Mean Score Descriptive Rating Descriptive Interpret 5 4 Excellent Very Good The taste flavorful, and high el bli The taste is pleasing, balance of flavors..

11:26 PM •S e From Tradition to Inno Davao del Sur School Of Fisheries Division Of Davao del Sur October 2024 CHAPTER I INTRODUCTION Background of the Study 1.1 Tamban, sometimes referred to as sardines, are tiny oil-rich fishes. They belong to warm, coastal water species, are silvery in color, and streamlined in body shape With massive and prominent eyes. They are edible, have a rich flavor, and a high content of oil, hence their popularity for preparing many dishes, especially those products in the Southeast Asian cuisines. Tamban is also nutritional and much valued for taste. The reason behind the nutritional importance of tamban is that it contains good omega-3 fatty acids, proteins, and essential vitamins and minerals.. However, in terms of the tamban fish, the main problem would be overfishing, especially in Morocco. The increasing need for sardines has pushed these fisheries to unbearable limits and has further ravaged the fish stocks and marine ecosystems. As it can be seen from a research work done by (Froukh et al. 2021 the exploitation rates of tamban have crossed sustainable levels in Moroccan waters, thus making it an outcry aboutthe long term viability of this vital fishery. In a nutshell, the present study drives the importance of effective management strategies that balance the economic interest of activities with sustainability for the environment. print Layout Headings Edit Share Read Aloud.

11:26 PM •S This study is very urgent, involving innovation in the use Of the resource food, like the ample Tamban fish, Which is mostly underutilized in newer applications in the culinary. Food security has become an issue today, particularly for coastal communities, and thus the search for alternative uses of locally sourced ingredients is called to the fore. This introduces a new product but opens the door to other economic growth and sustainability in terms of incorporating Tamban fish into recipes fo cupcakes. The demand for healthier, cheaper, and easy-to-access products increases daily, and thus the present study bridges this gap taking the fullest advantage of what nature and culture already provide. Statement Of the problem The study aimed to show the potential taste and health benefits of tamban fish in making cupcakes and the acceptability of tamban as an alternative ingredient for cupcakes. Specifically, it sought to answer the following questions: 1.1 Taste 1.2 Odor I .3 Appearance 1 _ 4 Texture 2.What is the impact of using tamban fish on the taste and odor of cupcakes compared to traditional recipes? Scope and Limitations This study focuses on the innovative use of Tamban fish in cupcake making, exploring its culinary potential and nutritional benefits. The research is limited to specific recipes and preparation methods, and does not encompass broader applications of Tamban fish in other baked goods or culinary contexts, Significance of the Study The study will benefit the following:.

11:27 PM NéSt1é Figure 15.0il Figure 17.Vanilla Extract .111 Figure 13.Eggs For structure and moisture. Figure 14. Milk TO add moisture to the batter. For richness and tenderness. Figure 16.SaIt To enhance flavor..

11:26 PM •S environment. Also. overfishing of tamban is a major problem for the Philippines in general, as a depletion fish stock and a threaten local fisheries. Data release by the Bureau of Fisheries and Aquatic Resources (BF shows that unsustainable fishing habits have dominated the indust due to ever-increasing demand for tamban, an issue that has adve effects on marine biodiversity and the livelihoods of the fishermen (BFAR, 2021). As tamban is an important source of livelihood for many coastal communities, the decline in its population jeopardizes not only food security but also the economic stability of the regions. Hence, sustainable management strategies would be required to balance the harvesting activities and ensure the conservation efforts over the long term in order to restore the stocks. However , tamban fish are an essential contribution to local fisheries, particularly in the town of Malalag, Davao del Sur, where their high number offers a sense of nutritional and economic benefits. Adding tamban to creative food, like cupcakes, Will not only enhance the nutritional content Of this very delectable dessert but also boost the local fishermen through the increased demand for their products. This innovation addresses concerns raised by the local health sector through the source Of omega-3 fatty acids and proteins presented in an attractive form to both children and adults. This approach is further in line with agricultural initiatives Of the municipality in Malalag to encourage sustainable activities, maximize food security Within the community( Local Govemment Unit of Malalag, 2023.) Although is commonly used in traditional preparations, great deficiency still seems to prevail with regard to the utilization of this fish in emerging food products related to baked goods, such as cupcakes. Traditional preparations of Tamban are normally prepared by frying or drying the fish, which greatly limits its possible assimilation as a protein source in sweet, bakery-style compositions. It's less work on its flavor impact. texture, even nutritional profile in cupcakes. And from this opportunity, therefore lies the potential for innovation as if bridging the gap of indigenous culinary traditions with modem food p development would be possible targeting a new market Tamban- functional food..

11:27 PM Figure 6.SpatuIa Figure 7.0ven Figure 8.FOOd Processor TO puree or finely chop the Tamban fish. 0 4Gl Figure 5.Whisk To blend the ingredients smoothly. For mixing ingredients. and folding For baking the cupcakes..

11:27 PM 4G CHAPTER Ill RESULTS AND DISCUSSION This chapter presents the collected data from the evaluator as the main respondent to the study. It also presents the results and discussion of the data that has been organized according to the research question presented in Chapter 1 of this paper. REFERENCES Froukh, Bahri, & El Amrani, A. (2021). Overfishing of sardines in Morocco: A critical analysisJournal of Marine Science and Engineering, 9(5), Bureau Of Fisheries and Aquatic Resources (BFAR) ( 2021). Philippine Fisheries Profile 2021. Local Government unit of Malalag. (2023). Malalag Development plan; Enhancing Local Livelihoods and Sustainable Practices..

11:27 PM 4G scale, and the sensory attributes relating to them follow. The researchers used the scale below to interpret the data and determine the taste of the cupcakes. Mean Score Descriptive Rating 5 4 3 2 Excellent Very Good Fair poor Descriptive Interpreta The taste is well- flavorful, and highly enjoyable The taste is pleasing, w balance of flavors. The taste is accept room for improvement. The taste is bland or : off-putting. The taste is un lea unacceptable. The researchers used the scale below to interpret the data and determine the Odor Of the cupcakes. Mean Score 5 4 3 2 Descriptive Rating Excellent Very Good Good Fair Descriptive Interpretation The odor is highly pleasant and enhances the overall experience. The odor is pleasing and contributes positively to the experience. The odor is acceptable but neutral. The Odor is slightly unpleasant or off-putting. The odor is unpleasant and detracts from the experience..

11:27 PM Figure 10. All-purpose Flour ALL PURPOSE FLOUR Baking Powder O Figure 9. Tamban Fish 4G .111 Cleaned, deboned, and processed into a puree or finely ground. For the cupcake base. Figure II.Baking Powder A leavening agent to help the cupcakes rise. Figure 12.Sugar To add sweetness. Figure 13.Eggs For structure and moisture..

11:27 PM Materials used in Making Tamban Cupcake Figure I. Cupcake Pan Figure 2. Cupcake Liners To hold the cupcake liners and bake the batter. TO hold the batter and make removal easier. Figure 3. Mixing BOWI For combining wet and dry ingredients. Figure 4. Measuring Cups and Spoons For accurate measurement Of ingredients. Figure 5.Whisk.