Descriptive Design

Chapter III

METHODOLOGY

The subtopics of Chapter III in descriptive design are as follows:

1.Research Design2. Determination of Sample Size3. Sampling Design and Technique4. The Subjects5. The Research Instrument6. Validation of the Research Instrument7. Data Gathering Procedure8. Data Processing Method9. Statistical Treatment

1. Research Design

Nine Types of Descriptive Design1. Descriptive-survey2. Descriptive-normative3. Descriptive-status4. Descriptive-analysis5. Descriptive-classification6. Descriptive-evaluative7. Descriptive-comparative8. Correctional Survey9. Longitudinal Survey

2. Determination of Sample Size

Formula to determine the sample size

NV + [ (Se)2 (1-p) ]SS =

NSe = [ V2 p (1-p) ]

SS – stands for sample size Sample Given:N – total number of population N = 900V - standard value of (2.58) V = 2.58Se – sampling error (0.01) Se = 0.01p – Largest possible proportion (0.50) p = 0.50

3. Sampling Design and Technique

Two kinds of Sampling Design1. Scientific Sampling

Six types of Scientific Sampling• Restricted Random Sampling• Unrestricted Random sampling• Stratified Random Sampling• Systematic Sampling• Multi-stage Sampling• Cluster Sampling

2. Nonscientific Sampling

4. The Subjects

The researcher has to explain how and

where the subjects are taken. The frequency,

and percentage of the subjects must be

presented.

5. Research Instrument

The research instrument is either

questionnaire, test, interview, checklist,

observation schedule or rating scale must be

described on how it is designed by the

researcher. Each part of the research

instrument is explicitly stated.

6. Validation of the Research Instrument

Suggestions, corrections, and refinement

of the draft must be explained thoroughly.

The different individuals involved in the

corrections and refinement of the research

instrument must be mentioned. After it is

refined, testing the validity and reliability of

the research instrument must be done.

(continuation)

For validity, experts in line of the field of the

study must be requested to go over the

instrument. Each item in the instrument is

numbered 3, 2, and 1 which means 3, retain;

2, needs improvement; and 1 delete.

7. Data Gathering Process

Having found the research instrument valid

and reliable, the researcher proceeds to ask

permission and approval from the head of agency

where the subjects are employed. Once permitted,

the researcher administers the research instrument

of the subjects of the study. The date of the

administration of the questionnaires and the

retrieval of the research instrument must be stated.

7. Data Gathering Method

After the retrieval of the questionnaires,

the researcher tabulates and processes the

data either manually or by machine.

Quantitative and qualitative data processing

must be determined to arrive at precise

analysis and interpretation of results.

Categorization of subjects must be mentioned.

(continuation)

Data matrix based on dummy tables must be

used to organized, summarize, and analyze

the data on how the variables differ with each

other.

8. Statistical Treatment

The statistical tools used to answer the

research questions of the study must be

described and the formula must be presented

and explained. The level of significance, either

1 percent or 5 percent, must be stated to

determine the significance of the findings.

Experimental Design

Chapter III

MATERIALS AND METHOD

The subtopics of Chapter III in experimental design are as follows:

1.Research Method2. Materials3. Equipment/Apparatus and Utensils4. Procedure5. Training of the Panelists6. Evaluation of the Products7. Statistical Treatment

1. Research Method

Nine Types of Experimental Method/Design1. Single Group Design2. Two-group Design3. Two-pair Group Design4. Parallel-group Design5. Pretest-posttest Design6. Counterbalanced/Latin Square Design7. Complete Randomized Design8. Randomized Complete Block Design9. Correlational Design

2. Materials

The materials include the ingredients and

its formulations. The ingredients must be

quantified.

3. Equipment and Utensils

The researcher states the equipment and

utensils used in the preparation of the study.

Equipment must be presented first and

followed by utensils. If there are apparatus,

i.e., salinometer, pH meter, thermometer,

refractometer, and many others used in the

study, hence, these must be stated.

4. Procedures

The researcher explains comprehensively the

process in preparing the product. If there are two

or more variables, coded number, i.e., Lot 101 or

coded letter, f.i. Lot A, is assigned per Lot. The

variables must be emphasized whether control or

experimental group. Flow sheet in preparing the

product must be presented to have clearer picture

of the procedure.

5. Training the Panelists

The panelists must be trained first before

they are going to evaluate the products to

determine the validity and reliability of their

evaluation. It is expected that evaluation of

trained panelists is consistent, thus, it is valid

and reliable.

There are five taste test methods in training the panelists and these are follows:

1. Single Stimulus

2. Paired Comparison

3. Duo-trio Method

4. Triangle method

5. Multiple Comparison

6. Evaluation of the Products

After training the panelists, the products

must be evaluated by the identified trained

panelists. If there are 10 panelists as trained,

hence, they are going to evaluate the

products.

7. Statistical Treatment

The researcher must diagnose the most

appropriate statistical tools used for

experimental design to answer the specific

questions and accept/reject the hypotheses

presented in chapter 1.