Roasted Rambutan Seed Nuts

As An Edible Finger Food

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 CHAPTER I
INTRODUCTION

Background of the Study

-Problem
-Purpose
-Solution
 Conceptual Frameworks

The researchers used a picture of Rambutan seed that use as flowchart of conceptual
framework. The seed of Rambutan symbolizes the main ingredients of the Rambutan seed Nuts that
usually used by the producers. There are arrows used as guide in the flowchart path, and the
researchers also highlight the steps in all procedures. The primary objective of the study is to create a
new product that will be introduced in the market, a new product that will benefit the Human health
including Rambutan farmers as a new source of income.
 Theoretical Frameworks

The Researchers used the innovation processes. Innovation vs. Invention (by: ADAM Roxana,
CORNESCU Viorel). This study aims to set a general theoretical framework on the concept of product
innovation from an economical perspective. The taxonomy of innovation is confusing moreover and
researchers are using different words when they refer to innovative products, even if the used
definitions are similar. Innovative product refers to a new or significantly improved product, and the
basics are driven from the literature of the new product development and innovation. A distinction is
made between innovation and invention in the innovation process, economically speaking the
difference is explained mainly by the commercialization of the product. Other theoretical aspects
regard the innovative product lifecycle and the typologies of innovative products, classified by three
dimensions: core concepts, linkages between core concepts and components and the cost-effective
threshold of the innovation.
 Figure 1
The Innovation Process
Statement of the Problem
The study aims to produce Roasted Rambutan seed nuts as an edible flavonoid. Specially it aims
to answer the following questions:

1.What is the acceptance level of the proposed product, rambutan nuts in terms of the following
parameters?
a.Texture
b.Appearance
c.Taste
d.Aroma
Statement of the Problem

2.What is the acceptance level of Roasted Rambutan seed nuts compared to ordinary nuts?

3.What other additives rich in flavor can be combined to develop another flavor of roasted seed
nuts?

a.Rambutan nuts with Tomatoes

b.Rambutan nuts with Apples
c.Rambutan nuts with Onions
Statement of the Problem

4.What property of Roasted Rambutan nuts will be improved to increase its Marketability?
Assumptions of the Study
This study was guided by the following assumptions:

1.The acceptability level of the new proposed product Roasted rambutan nuts is
high.

2.There are less properties to be improved with regards to the new product to
increase its marketability.

3.The respondents have positive evaluation of the appearance, texture, aroma,

and taste of Roasted Rambutan Seed Nuts.
Scope and Delimitation
The scope of the study is to innovate a finger food made with rambutan seeds.
The scope includes the characteristic of the proposed Innovative Rambutan
seed nuts, the evaluation of the proposed product as to the appearance, texture,
aroma, taste and the marketability of the proposed Rambutan seed nuts. The
researcher respondents will be the Employees, Students and residents of
Población East and West, Calasiao, Pangasinan. This will serve as basis
regarding the introduced new finger food product made from rambutan seeds.
Paradigm of the Study
The researchers used the Input-Process-Output Model. The Input includes the following:
(1) Evaluation of the proposed product in terms of appearance, texture, aroma, and taste
and (2 the acceptance level of Roasted Rambutan seed nuts compared to ordinary nuts.
(3) The properties of Roasted Rambutan nuts to be improved to increase its Marketability.
Process on the other hand involves the use of descriptive research design. Data gathering
is done through survey questionnaire distributed by the respondents. The gathered data
were survey collected tabulation and treat with different statistical tools to come up
results interpretation. The Output of the study will be the proposed Marketing strategies
that can be used to increase Roasted Rambutan seed nuts production.
 1. What Additives
Figure 2 rich in flavor can
Paradigm of the Study be combined to
develop another
flavor of Roasted
Rambutan seed 1. Experimental
nuts? researcher
design.
2. What is the
acceptance level 2. Field Testing Introduction of a new
of the proposed edible product a
3. Experimentation
product, rambutan Roasted Rambutan
nuts in terms of 4. Purposive seed Nuts.
the following Sampling
parameters? 5. Use of evaluation
• Texture tool.

• Appearance
• Taste
• Aroma
Importance of the Study
This research is made with the aim to provide crucial information and
knowledge regarding the chosen topic from the respondents, recent studies or thesis and
related sites needed for the expected importance to the individuals as follow

• Rambutan Farmers.
• Rambutan Vendors
• Future Researchers.
• Researchers
• Entrepreneur
• Consumers
Definition of Terms
These following terms are defined below to understand the study more efficiently
throughout the research.

• Aroma
• Appearance
• Rambutan Seed Nuts
• Innovativeness
• Taste
• Texture
 CHAPTER II
REVIEW OF RELATED LITERATURE
Foreign Literature

According to Augustin, M. A., & Chua, B. C. (1988). Composition of rambutan seeds.

The seed of rambutan is commonly considered a waste product in the processing of the
fruit business, though baked seeds are safe to eat and are popular in various Asian
countries. Based on cultivar and the levels of ripeness, the crushed seed have 3.9–10.1%
wt. to the entire weight of a rambutan fruit (Sirisompong et al., 2011). Table 1 shows the
chemical composition of fresh rambutan seed.
Local Literature

Rambutan (Nephelium lappaceum L.) is the one of the seasonal fruits grown in Southeast
Asian countries, especially in Malaysia, the Philippines and also in Thailand, which has
become the leading producer and exporter of canned rambutan in syrup. In the canning
industry, the rambutan seeds are removed from the fruits during processing and the seeds
(around 4–9% of fruit weight) are a waste by-product. The increasing feedstock of
rambutan for industry means that rambutan seed waste is also increasing (Solís-Fuentes et
al., 2010). For Thailand, the Office of Agricultural Economics reported that the total
production of rambutan fruit from 2014 to 2015 was approximately 318,000 t per year.
 CHAPTER III
METHODS AND PROCEDURES
This chapter covers the discussion on how the researchers of this study will gather
the data needed in conducting the study and will briefly determine the tool to be
used in analyzing and presenting the data gathered. Additionally, it discusses the
Research design, Population and Locale of this study, Instrument and Sources of
data, Data analysis and Ethical consideration.
Research Design

The researchers used experimental approach as the design of the study.

According to Borkan JM (2004), assembles all relevant data regarding how things
are currently. The experimental research technique is a set of strategies for study
that use experimentation and guided testing to explore causal processes, according
to Miller WL (2005). In most experiments, one or more variables are changed in
order to see how they affect a dependent one. To conduct this study, the researchers
used the experimental research approach as they created a product that requires
experimentation. Food safety and market acceptability were two other uses for this
test.
Population and Locale of the Study

The researchers will conduct the study in Poblacion West and East Calasiao,
Pangasinan. The residents, students, and employees of Calasiao, Pangasinan, who
are the researchers' respondents, are all above the age of 18 and are both male and
female. This is considering the research was done in that area. The respondents were
given the opportunity to freely complete the survey questionnaires and to assess the
key circumstance in order to provide feedback to the institution.
Population and Locale of the Study

Figure 3
Map of Calasiao, Pangasinan
Data Analysis and Treatment of the Data

Table 1
Likert Scale
Weighted Mean Rating Scale Descriptive Rating

4.21-5.00 5 Strongly Agree

3.41-4.20 4 Agree

2.61-3.40 3 Neutral

1.81-2.60 2 Disagree

1.00-1.80 1 Strongly Disagree

Ethical Consideration

The Participants of the study were the students, employees and residents of Población East and
West, Calasiao, Pangasinan. They were asked to participate on our research survey with the
consent of the Philcst research office to approve our research study of innovation and before
the researchers conduct the first dissemination of survey questionnaires for the respondents the
researchers will organize every question that the researchers made for the respondents and
also ask their permission regarding their answers on the distributed survey questionnaires. The
participants will be given the option of withdrawing at any time throughout the data gathering
and will be assured that their information would be kept confidential. Republic Act No. 10173,
otherwise known as the Data Privacy Act is a law that seeks to protect all forms of information,
be it private, personal, or sensitive. It is meant to cover both natural and juridical persons
involved in the processing of personal information.