Publication
Abstract: Traditional Filipino foods, like tinola, a tasty Ilocano chicken soup created with local ingredients, are valued for their unique flavor and cultural significance but are sometimes only prepared at home since they are not readily available in easy, ready-to-eat versions. The goal of this study was to create Native Chicken Tinola To Go, a convenient and portable tinola that enables customers to savor real Filipino flavors whenever and wherever they choose. In addition, the study tested the product's microbiological load to guarantee food safety, evaluated its sensory acceptability in terms of taste, appearance, and texture, and examined production costs and packaging materials to ascertain its commercial viability. The study, which employed a descriptive research design, found that respondents gave the product a very positive sensory evaluation rating, ranging from Like Much to Like Very Much, indicating excellent consumer acceptability. The product's safety has been verified by microbial analysis, which revealed no bacterial growth even after 36 hours (1½ days) of storage, indicating prolonged shelf stability. The product's economic viability was shown by cost analysis and revealed that four packs of Native Chicken Tinola To Go could be produced for ₱445.50 with a selling price of ₱155.93 perpack, yielding a profit of ₱44.55 per pack and a 40% markup. The results show that the Native Chicken Tinola To Go is a sustainable and marketable product that maintains traditional Filipino cuisine in a contemporary, practical style in addition to being safe, reasonably priced, and consumer-pleasing. Additionally, by encouraging the use of locally produced native chicken, this initiative supports sustainable agriculture and gives local farmers a means of subsistence. Overall, the research contributesto the development of practical and culturally relevant food innovations that uphold Filipino culinary heritage while addressing the growing consumer demand for convenience and mobility in modern lifestyles.
Keywords: ethnic cuisine, ready-to-eat meals, food innovation, product development, traditional flavors, value-added products
Abstract: The significant role of teachers in eliminating gender stereotype cannot be overlooked. Therefore, it is deemed important to extend the current and limited body of knowledge concerning teachers‟ perceptions and practices relevant to gender stereotypes. Guided by Theory of Planned Behavior, this study aimed to investigate the perceptions and practices of public, private and HEIs teachers regarding gender stereotypes in the classroom through the explanatory sequential mixed-methods design. Data revealed that the teacher respondents are undecided whether gender stereotypes in the classroom are evident or not. Their practices do not support gender stereotyping. The perception variables do not have a significant bearing on the practices of Public, Private, and HEIs Teachers Regarding Gender Stereotypes in the Classroom. Furthermore, teachers‟ perceived gender roles in the classroom resulted in three significant themes, particularly the inclusive materials; gender-inclusive language; gender-based pedagogy.
Keywords: gender-based pedagogy, gender roles, teachers’ perception
On-going
Awards
- LOCAL
- Gawad Saliksik 2025, UNP, Vigan City, October 16, 2025
Presentation
- Innovative Development of Banana Blossom (Musa paradisiaca) Mushroom (Pleurotus ostreatus) Longganisa (2025), SDG 2, 3, 8, 9, 12
- Development of Malunggay Mushroom Siopao (2025), SDG 2, 3, 8
- Development of Native Chicken Tinola To Go (2023), SDG 2, 3, 8
- Gender Stereotypes in the Classroom: The Teachers’ Contradicting Perceptions of Gender-Neutrality and Practices on Gender-Inclusiveness (2022), SDG 4, 5
Citations
- Gender Stereotypes in the Classroom: The Teachers’ Contradicting Perceptions of Gender-Neutrality and Practices on Gender-Inclusiveness (2026), SDG 3, 5, 10 – https://doi.org/10.31893/multiscience.2026500
- Gender Stereotypes in the Classroom: The Teachers’ Contradicting Perceptions of Gender-Neutrality and Practices on Gender-Inclusiveness (2026), SDG 3, 5, 10 – https://doi.org/10.47772/IJRISS.2026.10100603
- Gender Stereotypes in the Classroom: The Teachers’ Contradicting Perceptions of Gender-Neutrality and Practices on Gender-Inclusiveness (2024), SDG 3, 5, 10 – https://ajehd.unp.edu.ph/index.php/ajehd/issue/view/7
IP Registration
- Development of native chicken tinola to go (2025), SDG 2, 3, 8
- Ways to Avoid Stereotyping in the Classroom (2023), SDG 4, 5, 10, 16 – (Cert No. 2023-01631-A dated May 5, 2023)
- Banana (Musa Acuminata) Pseudostem Core Embutido (2022), SDG 2, 3, 12, 13 – (Ref No. 22022050364 dated 08-Apr-22)
- Banana Embutido (2022), SDG 2, 3, 12, 13 – (Cert No. 2022-03506-A dated 13-Dec-22)
- Recipes on Food Processing, Cooking and Baking (2021), SDG 2, 3, 6, 8, 12, 13 – (Cert No. A-2021-00022 dated 20-Jan-21)
- A Composition of Longganisa With Banana Peel as Meat Extender (2021), SDG 2, 3, 8, 12, 13 – (Ref No. 22021050819 dated 19-Jul-21)
- Process of Making Longganisa With Banana Peel as Meat Extender (2021), SDG 2, 3, 8, 12, 13 – (Ref No. 22021050820 dated 19-Jul-21)
Others (Peer Review, Research Consultancy)
- Development of Gracilaria sp Kimchi: A Novel Approach to Functional and Sustainable Food Production (2025), SDG 2, 12, 14
- Proposal Development and Acceptability of Seaweed Crisps (2025), SDG 2, 12, 14
- Nutrient Rich Pandesal: Enhancing Nutritional Value with Malunggay and Mushroom Fortification (2025), SDG 2, 3, 12
- Development of Mushroom Cacao Cookies as a Healthy Snack Alternative (2025), SDG 2, 3, 12
- Development of Sea Urchin Value-Added Products (2024), SDG 8, 12, 14
- Development of Sea Urchin Value-Added Products (2024), SDG 8, 12, 14
- Ipil-Ipil in Coffee Formulations for an Innovative Product (2024), SDG 2, 12, 13
- Development of Sweet Potato Mushroom Muffin (2024), SDG 2, 3, 12
- Development and Validation of Video Learning Resources in TLE Cookery 7 (2024), SDG 4, 10
- Proposal-Development of Powdered Milkfish (Chanos chanos) Scale as Lip Balm (2024), SDG 9, 12, 14
- Karimbuaya : As an Alternative Ingredient for Empanada (2022), SDG 2, 12, 13
- Development of Enhanced Oyster Mushroom Bucarillo (2022), SDG 2, 3, 12
- Development of Smoked Bangus using Different Aromatic Herbs (2023), SDG 2, 12, 14