An empitical study of homemade burong isda, a traditional exotic fermented fish of pampanga, philipines

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY ISRAEL VIOLA PONCE AN EMPIRICAL STUDY OF HOMEMADE BURONG ISDA, A TRADITIONAL EXOTIC FERMENTED FISH OF PAMPANGA, PHILIPPINES BACHELOR THESIS Study Mode: Full-time Major: Food Technology Faculty: Advanced Education Program Office Batch: 2016-2020 Thai Nguyen, November 2020 i DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Israel Viola Ponce Student ID DTN1554290047 Thesis Title AN EMPIRICAL STUDY OF HOMEMADE BURONG ISDA, A TRADITIONAL EXOTIC FERMENTED FISH OF PAMPANGA, PHILIPPINES Supervisor (s) Supervisor’s Dr Nikki Dagamac (Philippines); Msc Dinh Thi Kim Hoa (Vietnam) Signature Dr Nikki Heherson A Dagamac Abstract: Fermentation is a conventional method of food preservation and is commonly used to enhance food safety, shelf life, and the qualities of organoleptic and nutrition Fermented fish are processed and served in various parts of the world and are an integral part of many food traditions Moreover, these fermented fish have great potential for enhancing sensory qualities, nutritional value, and health benefits Burong isda is one of the traditional local food of the Kapampangan, for the non-local, this food might be judge by its look and smell Buro is served on any occasion and partnered with fried fish and boiled vegetables Though many scientific studies have been published in many different related topics about this burong isda of Pampanga, focusing on the traditional process has not been thoroughly discussed The main objective of this study is to investigate how burong isda is practiced by local people in Apalit, Pampanga, making it traditional To initially specify whether different types of burong isda natural made and angkak are both present in the area Lastly, how burong isda serves Kapampangan cuisine, in the town of Apalit, and throughout the province A face to face interview led with the local communities residing in different barangays at the town of Apalit was conducted, wherein a total of 10 buro makers were asked about the homemade processing of buro Analysis of the interviewed respondents showed that buro makers follow five major standards when processing burong isda The results indicate that raw materials, processing, fermentation, buro quality, and working area are the recommended standards that the buro makers practiced in buro making It recommends comparing the burong isda in public and supermarket by conducting a blind sensory test, to know which burong isda is preferred by the prospective customers Differences in the varieties of burong isda of the Kapampangan Keywords: Number of pages: 79 pages Date of Submission: November 27, 2020 Burong isda, Fermentation, Pampanga, Buro Maker, Exotic food ii ACKNOWLEDGEMENT First of all, thank you very much to the Advanced Education Program, the University of Thai Nguyen of Agriculture and Forestry, along with the University of California Davis, teachers, and staff, for allowing me to be part of your program I wish to express my deepest gratitude to my thesis supervisors: Dr Nikki Dagamac, for his help, guidance, suggestions, and review of my thesis manuscript for this study He is also greatly admired for his patience and the support he has given me throughout my study I am also profoundly grateful to my second thesis supervisor, Ms Dinh Thi Kim Hoa, for her valuable advice and strong support for my research study Their encouragement and continuous support are the reason to make this thesis possible I am deeply grateful to my mother, Timotea Ponce for believing, and staying with me, helping me to conduct interviews, during the sleepless nights of writing this report To my father, Ben Ponce, and my brother and sisters: Julie, Joanna, Joseph, Jhoy, Jennifer, Josephine, Jimmy, and Kim, I appreciate your support, your prayers, your words of upliftment, and wisdom that you have given me to finish this study Thank you very much for the K48 Food Technology batch for the fun and unforgettable memories and experiences I've shared with you I would like to express my special thanks to the K44, K45, and K46 batch for supporting me in my first year in Thai Nguyen, Vietnam And to the K49 and K50 Filipino Batch, enjoy your time here in Vietnam To all the Filipinos and international students, I met, particularly Lea, Nina, Charm, Lyka, Aly, Ella, Jose, Keria, Josh, Dicky, Rian, Fathur, Jenny, Gio, Francis, Brian, Marga, iii Karl, Mark, Ken, Sherry, Peter, and Ate Jellie I had so much fun and many things I learned, and I know that our memories here in Vietnam will never be forgotten and will hold in my heart and mind forever To my closest Vietnamese friends who treated me as a member of the family, who welcomed me in their homes, and showed me the various parts of Northern Vietnam My appreciation goes out to you, and your families To Nam, Anh Tu, Tien, Viet Anh, Thiet, Quy, Kien, Manh, Hoang Son, and Trinh in particular I am also grateful to Keith Carlos, and Jerwin Nucom for the support they have given me in gathering the data for this study And I also owe my deep gratitude to my friend, Pauline Damaso, for encouraging me and guiding me through the last days of my study And lastly, ITC to Dr Thao, Ms Tu, Ms Duong, and Ms Huyen, who are encouraging me to express my passion for helping Vietnamese students become more confident in English communication Thank you for trusting and letting me be part of the Israel English Class Internship All the lessons that I learned from helping the students will mark in my heart forever Above all, I would like to thank God for the courage and commitment, knowledge, and capacity to complete this research Without his grace and blessing, the study would not have been possible Israel Ponce iv Table of Contents Abstract: ii ACKNOWLEDGEMENT iii LIST OF FIGURES viii LIST OF TABLES ix CHAPTER I 1.1 Background of the Study 1.2 Significance of the Study 1.3 Research Questions 1.3.1 Research questions Objective of the Study 1.4.1 General Objective 1.4.2 Specific Objectives 1.5 Scope and Limitations 1.6 Definition of Terms CHAPTER II: 1.4 2.1 Introduction to Fermentation 2.2 Fermented Fish 2.2.1 Fermented Fish in the Philippines 14 History of Burong Isda 15 2.3 2.3.1 The Birth of Kapampangan Exotic Cuisine 16 2.3.2 Burong Isda Production 17 CHAPTER III: 20 3.1 Pragmatic Paradigm 20 3.2 Qualitative Research Approach 21 3.2.1 3.3 Theoretical Framework of the Study 21 Research Design 22 3.3.1 Role of the Researcher 23 3.3.2 Time and location of the study 24 3.3.3 Sampling Technique 25 3.3.4 Data Collection Methods 26 v 3.4 Data Gathering 26 3.4.1 Interview questions 27 3.4.2 Process 27 3.4.3 Respondents 28 3.4.4 Interview 29 3.5 Analysis of Data 29 3.5.1Transcribing 29 3.5.2 QDA Miner Software 4.0 30 3.5.3 Process Coding 30 3.5.4 Sorting of Codes 31 3.5.1.1 Categories 32 3.5.1.2 Themes 32 Chapter IV: 34 4.1Introduction 34 4.2Demographic of the Participants 34 4.3 Theme 1: Traditional processing of buro thoroughly explains by the buro makers of Apalit, Pampanga 35 4.4 Theme 2: Burong isda maker follows some standards in the processing of buro 39 4.5 Theme 3: Participants cope up in a challenging situation 42 4.6 Discussion 44 4.7 Burong isda as part of food culture of Kapampangan 45 4.8 Experience 47 Chapter V: 48 5.1 Conclusion 48 5.2 Recommendation 49 REFERENCES 50 APPENDIXES: 59 Appendix A: Informed Consent Form 60 Appendix B: Interview Questions for Buro Makers 61 Appendix C: Processing of Burong Isda 62 Appendix D: Trying other kinds of Fish in Making Burong Isda 64 Appendix E: Standard in Processing of Burong Isda (Narrative) 66 Appendix F: Manufacturing of Burong Isda 67 vi Appendix G: Summary of Qualitative Analysis for Burong Isda Processing 68 Appendix H: Coding Frequencies of Accumulated Codes .69 vii LIST OF FIGURES Figure Theoretical Framework of the Study 22 Figure Map of Apalit, Pampanga .25 Figure 3.Traditional processing of burong isda 36 Figure Types of packaging to ferment the buro 39 Figure Buro maker demonstrates a good quality buro 41 Figure Storing the leftover buro 43 Figure Manufacturing of burong isda in the local market of Apalit 43 Figure Burong isda a Kapampangan exotic cuisine .46 Figure Qualitative Analysis of Burong Isda Process .68 Figure 10 Codes Frequency 69 viii LIST OF TABLES Table Burong Isda Processing (Narrative) 63 Table Categories: Burong Isda Process Development 64 Table codes: Manufacturing of Burong Isda 67 ix