CHAPTER II

A. Related Literature

Appearance. Many individual factors contribute to the total perception of the appearance

of a food product. This total perception is built up from all the visual sensations experienced

when a product is viewed on the shelf, as it is being prepared and when it is presented on the

plate, and all three situations are extremely important to the consumer and hence to the

processor. The food technologist is now being asked to fabricate foods like steak from vegetable

protein, yet at the same time is coming under increasing pressure to reduce the number and level

of “additives” in processed foods. These factors have forced us to consider objectively the whole

philosophy of product appearance. The paper begins by considering Kramer's views on sensory

attributes and how these attributes are influenced by time and order of perception. The role of

appearance is then discussed in relation to the total sensory experience of a product. The factors

comprising appearance can be divided into three broad classes: the product's optical properties,

its physical form and its mode of presentation, all of which combine at different times and in

different ways to form the three images of any product, viz. on the shelf, in the pan, and on the

plate. This formalization of appearance science provides a framework against which both

product technology and marketing can be discussed. (Hutchings, 2007)

It stated that whenever the costumer sees the process on how the chefs making a food

product, the costumer sees it as more appetizing, and neat on how it is presented on plate and the

costumer will be attracted for some reason. This literature will serve as a guide of the researchers

on how appearance of the food can affect the perception of the costumer. The researchers can

also use this method when expo begins, like how the product will be more presentable, eye-
catching, and delicious to the eyes of STI Students. The researchers can use the technology to

gain costumers (like taking a picture of their product and uploading it to social media.

Sisig. Many would argue that the Pampanga region is the beating heart of Filipino

cuisine, and what really makes that heart sing is the region’s signature dish pork sisig. Whether

snacked on as the perfect accompaniment to a cold beer or served as a family feast, it is the

ultimate comfort food. In the local language Kampangan, sisig means “to snack on something

sour” and the first references to the dish described something like a salad made with unripe

fruits. It was only later that the meat began to be added, and if local lore is to be believed, it was

all thanks to the Americans! The story has it that chefs at the Clark Airbase had no use for pigs’

heads and would simply throw them into the trash. This was soon noticed by enterprising locals,

who agreed to take them, along with other “waste” items, such as chicken livers. With these

ingredients, the dish began to take shape, but it was the work of one woman. The recipe given

here is what could be described as the most “traditional” version (although doubtless many will

disagree on some details). Anyone who is squeamish about the cuts of meat used can easily

substitute them — pork shoulder works well. In fact, it’s possible to use pretty much any sort of

meat or fish, and some chefs even offer tofu versions.

We all know Sisig is one of the most popular dishes in Filipino culture and so was the

lumpia, the researchers added this dish for the study. Sisig, is the main ingredients wrapped with

lumpia wrappers to be newly innovated food for the consumers. We know lot of types of lumpia

and the conductors think another kind of lumpia. And this where it all started.
 Innovated Food. The study of a complex phenomenon such as innovation, influences and

effects of which are tangible in manifold contexts, traditionally requires the integration of

different levels of analysis and the interaction among distant disciplines. The enterprise appears

to be the fundamental agent of economic change; in this context, innovation, by intervening in

the sphere of technology, constitutes a fundamental dimension also for social change. In

addition, it interacts in the circle of a complex matrix of cultural, economic and institutional

factors which are the base of social and economic evolution. In this context, the research

questions investigated by the authors are: “what is innovation?” and “which are the main

evolutions of innovation management models?” [Literature on this matter has exponentially

evolved in recent years. Nevertheless, innovation literature presents a large heterogeneity of

results, while the innovation process concept itself is still poorly understood. In order to

investigate the first research question, authors review forms and structures of innovation models

developed throughout the years. At the end a discussion on the characteristics of literature

evolution, through a strength-weakness analysis, is presented by the authors.

This related literature is about innovated food that has a connection to the researchers’

study. The researchers come up for this study to know if through innovating product will become

successful. To also know if innovated “Lumpiang Sisig” will be patronized by STI Baliuag

Students.
B. Related Studies

This is sisig, the food Anthony bourdain say will be the next big trend.

He went on to say, “I think it’s the most likely to convince people abroad who have had no

exposure to Filipino food to maybe look further and investigate further beyond sisig. I think

that’s the one that’s gonna hook them.” But, what on earth is sisig? Well, it’s this:

It’s an umami bomb of a dish made up of pork, rice and egg, and it’s a beloved type of bar food

in the Philippines. Since fighting the astronomical amount of food waste in this country has

become a big part of mainstream consciousness, we think Bourdain might be right in

proclaiming sisig as the next big food trend or at least it’s one that we need. On

average, Americans throw out nearly half of all of our perfectly edible food. Sisig dish was

created with that very reason in mind, using a whole hog approach to cooking. (Thomson,2017)

This study focuses on what is sisig and what it may help to decrease the food waste in

america. This study stated that The Food Anthony Bourdain proclaimed that the Sisig is the Next

food Trend. It is also stated that the sisig may convince the Food Around the world who has no

exposure to filipino food and get their interests to take further investigation beyond sisig. The

food waste in this country became a big part of the mainstream conciousness and think that the

Anthony Food Bourdain was right proclaiming that the sisig will be the next food trend or maybe

this is what we need. Because Americans Throw out nearly half of all of our perfectly edible

food.

Cuisine Preference of Local Tourists in San Juan, Batangas, Philippines. This study

aimed to determine the cuisine preference of the local tourist in San Juan, Batangas. More

specifically, it aimed to describe the demographic profile of local tourist; to identify the preferred
cuisine by different restaurants; to determine the significant difference when group according to

demographic profile; and to determine the cuisine preference of local tourists in San Juan,

Batangas. The research design used the descriptive method because it is the most appropriate

method. It was found that the over-all assessment was frequent. Hamburger received the highest

weighted mean followed by Sandwiches interpreted as frequent. Doughnut and Roasted Turkey

got the lowest. Chinese Cuisine is frequently served. Lumpiang Shanghai has the highest

weighted mean that is frequently offered and Siomai being the second highest. Siopao and

Dumpling got the lowest weighted mean that makes it sometimes offered in every restaurant.

Japanese cuisine has an over-all assessment of frequent. Tempura has the highest weighted mean

followed by Teriyaki. Ramen has the second to the lowest weighted mean and Tonkatsu got the

lowest. French Cuisine has a composite mean with an over-all assessment of sometimes.

Mediterranean salad has the highest weighted followed by French Macaroons. Lamb and

Ratatouille has the lowest weighted mean .(felicen et.al. 2014)

This study focus on one of the cuisine preferred by local tourist in san juan batnagas in

the chinesine which is based on the study that they frequently offred lumpia shanghia in that area

. also it is must in every occasion here in te Philippine. Lumpia became part of the traditional

foods being served in many events. And so even restaurants and hotels already make their own

version of lumpia. Lumpia has a lot of variation and one of them is the dynamite lummpia that is

obviously one of the lumpia’s best version Dynamite lumpia is also used in may occasions most

especially those who love eating scicy food.

takes an object on the typical food Lumpia in Semarang. Lumpia is a snack like rolled food,

made from shrimp, eggs and chicken meat. The purpose of this research is to identify the

problems that arise related to competitive advantage, the performance of UMKM (Small and

Medium-Sized Enterprises) lumpia business in Semarang, and to know whether competitive

advantage can be a bridge between product innovation and business performance. The

population of this research is lumpia industry in Semarang city which amounted to 30, with the

method of collecting data in the form of questionnaire obtained from businessman lumpia as

respondent. Stages in this research are as follows: identification of research problems, data

collection and tabulation, data quality test and data analysis. The results of this study are Product

innovation has a significant positive influence on competitive advantage. Product innovation has

a positive effect on business performance. Competitive advantage has no significant influence on

business performance.( Febriatmoko,2019)

This study focus on the business of lumpia shanghai in the philippines is growing every

year, The reason why being that is the shanghai recipe has many version of different company

theres a fish shanghai, pork shainghai and even beef shanghai it depend to customer what will be

choosen.
C. Conceptual Framework

Input - for the innovated priduct to be patronize by consumers

Process - the entrepreneurs will conduct a survey to know what the consumers think about the

product

Output - the entrepreneurs will create the product based on the survey that will be conducted.

D. Generating Hypothesis

Ho. There is no significant difference on the preference of the senior high school students before

and after tasting the innovated product.

Ha. There is a significant difference on the preference of the senior high school students before

and after tasting the innovated product.