3.1 Research Design A Modified Randomized Design Using Simple Mean Analysis Was Used To Determine
3.1 Research Design A Modified Randomized Design Using Simple Mean Analysis Was Used To Determine
3.1 Research Design A Modified Randomized Design Using Simple Mean Analysis Was Used To Determine
Methodology
A modified randomized design using simple mean analysis was used to determine
the effectiveness of the milkfish (bangus) as an ingredient in making ice cream. First,
the researchers identified members of the community who are fund of eating ice cream
using random sampling. Then, the milkfish (bangus) ice cream was given to them to
taste it whether it is good or not. After tasting it, an assessment measure was given to
them to rate the effectiveness of the material.
3.2 Methodology
-Spatula -Steamer
-Scissors -Tupperware
3.5 Ingredients
The main ingredient of the ice cream is milkfish and followed by other ingredients.
Ingredients Measurements
Condensed Milk 1 Cup
All Purpose Cream 1 Cup
Fresh Milk 1 Cup
Cheese 1 Cup
Steamed Milkfish 130 grams
Vanilla 2 tsp.
3.6 Procedure
Steam the milkfish 5 to 10 minutes, after that you can now put it on the bowl consider
the condensed, all purpose cream, and the fresh milk.
You can now mix it using a mixer, mix it 20 to 30 minutes for you to achieve of it’s
thickness .
You can add now the cheese and the vanilla, just continue mixing if you see that it
already achieve the thickness you can now taste it, if the taste is already good you can
now put it on the tupperware.
After putting the ice cream in tupperware you can now put in refregarator.