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Flavored Smoked Fish
Full text linkSmoking has been used as a method of preserving food throughout history. Across cultures and continents, fish and meats have been smoked by people so that they could be stored for long periods. Smoked fish is known for its tasty, smoky flavor. No additional condiments are needed to enjoy it because it is packed full of its own natural flavor. Smoking fish may seem like a hassle, but in reality, it is one of the easiest ways to prepare fish. Smoking fish produces a meal that is tender, delicious, and loaded with flavor. The researchers’ aimed to develop a process and formulation in preparing flavored smoke fish hence this study was proposed. The researchers determined the correct procedure in preparing two (2) sample treatments and conducted two (2) replications for each treatment. The general acceptability of flavored smoked fish was rated moderately liked by the respondents in all replications in terms of its appearance, taste/ flavor, aroma/ smell, texture and mouthfeel, thus, as a result of the study paved the potential of flavored smoked fish and further exhibited the feasibility for production as additional source of income for fisher folks.
Teacher Education Admission Test Result in Mathematics: Basis for Pedagogical Enchancement
Full text linkCollege admission test is not an uncommon occurrence in an incoming freshman’s journey. It is a measure of his/her aptitude and a guage whether he/she will be admitted in a higher education institution. Guimaras State College (GSC) conducts admission test yearly to all its incoming freshmen. This study looked into the admission test performance of all the 90 incoming freshmen to the College of Teacher Education of the GSC-Salvador campus, specifically looking into the mathematics outcome. It is aimed to determine whether pedagogical enhancement in mathematics is necessary. The study employed a descriptive methodology and utilized mean, percentage and rank as its statistical tool. The 90 incoming freshmen was composed of all the test-takers from 2015 to 2019 which is inclusive of four academic years. The office of the Guidance Counselor provided the data which was used in this study. It was found out in these data that the takers performed as “average” in their mathematics questions, which was composed of basic mathematics, algebra, geometry, trigonometry and statistics. It also showed that the students performed best in trigonometry and poor in basic mathematics. There were salient topics identified in each mathematics area where the students performed either good or poor. The author recommended, based on the outcome, that pedagogical enhancement be employed to improve student learning and performance.
Crop Production Management Practices: It\u27s Implications to Soil Fertility on a Rice-based Production System in Guimaras
Full text linkSoil fertility is primarily a problem in rice-based production systems resulting in reduced yields. There are various factors affecting soil fertility problems and crop production practices are seen to have a major contribution. Hence, the study was conducted last December 2018 within the Bureau of Soil and Water Management (BSWM) clustered soil fertility assessment sites in the whole Province of Guimaras. The study utilized 500 respondents equally distributed to the five (5) municipalities. Based on the study, most of the respondents have ages ranging from 61 years old and above, males, married, elementary graduates, have 0-1 dependents, and owned their farm. The majority of them managed a farm with a total area of 0-1 hectare, with rice farms of 1 hectare, have their farms close to their household (0-1 km), with farming as their primary source of income. They have payments of PhP 5,001 to PhP 10,000. They generally stay in the community for more than 26 years, were members of the rice cluster association, and were Roman Catholics. Most of them managed their farms under rainfed conditions, inbred rice varieties for planting, used certified seeds and used hand tractors to prepare their farms. They plow their farms twice and practice less than 7 days between the last harrowing and crop establishment. Most of them observed a fallow period of 3-4 months do not have any bases for fertilizer application while others rely on rice crop managers. All respondents practiced chemical application for weeding and pests and diseases. The majority of the respondents said they convert rice straws into composts and others said they incorporate them during land preparation. Among the problems identified were pests and diseases, followed by capital and adverse climatic condition. Other problems included the high cost of farm inputs, and very few responded that they have problems with fertilizer sources. In terms of soil fertility, the majority of the respondents\u27 farms were low in nitrogen (N), low in Phosphorus (95 or 95%), moderately high in Potassium (K) (84 o 84%), and high in soil pH (66 or 66%). In terms of general fertility, 94 of 94% of the farms were moderately low.
Employers\u27 Feedback of Masters in Public Administration Graduates
No full textThere has been recent interest in how graduate education might improve the performance and competencies of its graduate, although there is little feedback from employers about the value of graduate school experiences to their working life. This study aimed to investigate the views of the employers of the public and private agencies regarding the extent to which work skills and competencies had been developed in the Masters in Public Administration (MPA) program. A survey of twenty-five direct supervisors and office/agency heads of MPA graduates. Results revealed that majority of the employers of the MPA graduates were from Iloilo City, with ages 40 to 59, female, and married. The employers’ feedback as to the performance and competencies of MPA graduates were very favorable, when classified according to agency/office location, age level, sex, and civil status were all very favorable feedback. There were no significant differences in the employers’ feedback as to the performance and competencies of MPA graduates classified according to agency/office location, age level, sex, and civil status.
Trappist Monastery (Abbey of Normandy): Their Journey in Guimaras
No full text
Cistercian monasticism is a form of Benedictine monastic life based on the Rule of St. Benedict as interpreted by the twelfth-century monks in Citeaux, France. The Order of Cistercians of the Strict Observance is a Roman Catholic contemplative religious order and takes the name of "Trappist” from La Trappe Abbey or “La Grande Trappe” in Normandy, France, where it began as a reform movement in 1664. The Our Lady of the Philippines Trappist Abbey was founded by the United States Region in 1972 and is the only men\u27s monastery in the country located on the small island of Guimaras, separated from Panay and Negros islands. A 75-hectare land was donated formerly owned by the then Senator and Ambassador to the USA, Don Oscar Ledesma through the Archbishop of Jaro, Iloilo, Jaime Cardinal Sin for the establishment of a monastery to the six foreign monks from different monasteries and a Filipino monk, Bro. Pedro Lazo. In the 1980\u27s the first Abbot was Father Joseph Chu-Cong, a Vietnamese monk from the St. Joseph Abbey. Three priests and 23 monks composed the Trappist monastery at present. The Trappist monks divided their contemplative life into religious and work-life practices between prayer and work “Ora et labora”. Prayer focuses on the Divine Office, Lectio Divina and various other forms of meditative and contemplative prayers. Productive work assignments are scheduled and mostly done manually. The burial tradition is a one day wake and inclusion in seven times prayer a day, in white cowl cloth, and covered with a white blanket then placed on a hand-made bamboo or wood on the top, and wrapped in the quilt\u27s embrace before lowering into the grave. The contribution of the Trappist monastery to community development included accommodation of guests to spend for prayer, meditation, and retreats, livelihood, and employment generation involving agriculture, vegetable production, mango orchard, food manufacturing, and others.
Performance of Education Graduates in Licensure Examination
Full text linkThis study aimed to determine the performance in the Licensure Examination of Guimaras State College Teacher Education graduates A.Y. 2008-2015. This study used the analytical method of research and documentary analysis utilizing the secondary data taken from the official results of Licensure Examination for Teachers (LET) released by Professional Regulation Commission (PRC) from September 2008 to September 2015. The statistical tools employed were mean, frequency counts and percentage, Chi-square and linear regression. Results revealed that there were 248 or 47.3% BEED takers and 276 or 57.3% BSED takers from year 2008 to 2015. BSED and BEED fresh and old graduates took the Licensure Examination for Teachers. It further revealed that large number of first takers took and passed the LET. Furthermore, the study showed that 2008 and 2010 had a larger number of takers. There were more passers from BEED and first takers performed better than retakers. BEED graduates LET performance was 73.65% while BSED was 68.41%. For the BEED, the highest passing percentage was in September 2015 while the lowest passing percentage was in March 2012. The BEED LET takers, in September 2012 had the highest passing percentage and in March 2013, none of the takers passed the LET. There was a significant difference in the performance of LET takers in terms of their degree, type of takers and year of examination. The result showed that in terms of degree, type of taker, and the year of examination, the P-value of .000 was lower than the set p-value at 0.05 level which was significant, thus, the null hypothesis was rejected. This simply shows that the profile of the LET takers influences their performance. A model or trend predicting the LET performance of graduates was formulated. The predicted institutional rating for BSED for 2016 was 37.246 and 87.952 for BEED LET takers.
Cashew Apple Chips
Full text linkThis study aimed to select the most suitable ripeness of cashew apple for processing chips. Data were gathered using the Hedonic Scale for Sensory evaluation utilizing 15 evaluators through physical observation and laboratory tests. The following were the finding revealed in the study: Slightly ripe cashew apple produced dilated, light green, and crunchy chips and strongly like as to appearance, color, texture, aroma, mouthfeel and taste; Ripe cashew apple produced constricted, yellow and less crunchy and strongly like as to color, aroma and taste moderately ripe for mouth feel and slightly like for appearance and texture; Overripe cashew apple produced constricted, golden brown and least crunchy and strongly like for aroma and taste moderately like for color and mouthfeel and slightly like for appearance and texture; and The microorganism has not controlled the fact that the sample submitted for laboratory test was not newly produced due to in availability of cashew apple is from February to May while the last test was last August 8, 2018.
Traditional Knowledge System of Arable and Habitable Terrains of the Province of Guimaras
Full text linkTraditional knowledge played a critical role in farming systems in the past. People relied on what the environment could only offer, making practices sustainable. It is essential to recognize and document the practices of the past generations as this helps attain agricultural sustainability. Hence, the study on the traditional knowledge system of arable and habitable terrains of Guimaras was conducted to determine the rituals, beliefs, and practices related to farming, sustainable farming techniques, practices, access, utilization, conservation of land and its resources. Traditional knowledge and relevant data are obtained directly through interviews, communications, observations, taking images, recordings, etc., from the communities themselves. Primary commodities considered in the study were suha (calamansi), kasoy (cashew), paho (mango), rice and coconut. Documented traditional knowledge on suha (calamansi) production includes paghunol (marcotting), pag-arado kag pagpakaras (plowing and harrowing), paminhi, planting of hunol, pag-abono, mulching, paghilamon (weeding), pagkapon (pruning), pest and disease management, flower management, pagdugos (harvesting), marketing, and intercropping. Suha production is partially inorganic, and mulching creates a big impact on sustainability. Traditional practices in kasoy (cashew) production also include palutaw/ palutawon, seed color, and deshelling. Processing cashew can be in the form of salted nut and bandi, which have a high market value. Further, traditional practices on mango production include paaso (smudging), paglabo sa puno (hacking), traditional way of determining flower and fruit indices, climbing techniques such as palawa, use of bamboo ladder. Furthermore, traditional practices in rice include buray and linas. Threats in practicing buray includes, soil erosion, strong winds, stray animals and drought. Additionally, traditional coconut production practices have pagpananggot and pinarak using buri palm. Pagpananggot is still practiced in few rural areas in Guimaras and is a source of tuba and vinegar for rural community.
Calamansi-Bue Ternate-Lemon Grass Ready to Drink Juice
Full text linkThis study was conducted to develop a calamansi-blue ternate-emon grass ready to drink juice. The calamansi, blue ternate and lemon grass extract or juice were processed and combined with a proportion of 8% Calamansi + 62% Blue Ternate + 10% Lemon Grass + 20% Sugar Solution. The finish product was subjected to pasteurization using a water retort at different processing temperature varying from 70-75°C. Calamansi, Blue ternate, Lemon Grass Ready to Drink Juice was subjected to sensory evaluation using a 9 point hedonic scale to determine its general acceptability. Result revealed that the product was very much liked by the respondents as to its taste, appearance and aroma. Laboratory analysis revealed that the Ready to Drink Calamansi Blue ternate Lemon grass Juice pasteurized at 70 °C has a pH level of 2.65 and total titratable acidity as citric acid of 0.44%, on the other hand the Ready to Drink Calamansi Blue ternate Lemon grass Juice pasteurized at 75°C has pH=2.68 and total titratable acidity as citric acid = .48%. In terms of the microbial analysis, it was found out that both RTD Calamansi Blue ternate lemon grass juice at 70 °C and RTD Calamansi Blue ternate lemon grass juice at 75 °C has an Aerobic Plate Count of < 1 cfu/ml sample, an Escherichia coli Count which is < 0.018 MPN/ml sample and Molds and Yeast Count of 1 cfu/ml sample.
Sustainable Arts and Crafts in the Province of Guimaras, Philippines
No full text Traditional crarftsmanship is perhaps the most tangiable manifestation of intangible cultural heritage. The works of arts and the crafts produced has become a significant challenge to the survival of traditional practices in the local community. This study aimed at determining surviving traditional knowledge systems and cultural practices on arts and crafts in Guimaras. Data were obtained through key informant interviews and focus group discussion with selected local arts and craft makers from the five municipalities in the province of Guimaras. There are expressions of indigenous practices that have become an industry to the local people such as: salt-making; banig and nipa making; galleon making; bagoong making; maruyog charm making; nito, barrios, pandan and buri weaving; among others. There are other simple ways of producing products out of locally grown plants and collected solid wastes, making use of local plants and chewing them for health purposes and the use of sliced stones to produce corn kernels and rice powder/granules. However, these knowledge systems are slowly disappearing due to the changing needs and interests of the young generation. Hence, government, non-government organizations, and other stakeholders need to continuously support programs to protect the aesthetic and traditional value of Guimaras arts and crafts as these make part of the traditional knowledge that will tell about what is in Guimaras, and in order to allow the creative industry to thrive, a strong policy on protecting intellectual property for creative works is necessary