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, PHILIPPI
Background of the Study
The Philippine archipelago boasts a rich diversity of ecosystems, cultures, and culinary traditions, with Filipino cuisine reflecting distinct regional flavors shaped by unique food preparation techniques While Philippine endemic foods show influences from various foreign cuisines, they are adapted to local ingredients and tastes Fermentation plays a crucial role across the islands, enhancing the organoleptic qualities and extending the shelf life of food Each of the three major island groups—Luzon, Visayas, and Mindanao—features its own fermented products tailored to local preferences Although fermented foods are found nationwide, regional variations exist in their use as foods or condiments, with each locality offering traditionally unique fermented dishes that are often embraced by neighboring cultures.
Pampanga, known as the Philippine culinary capital, is one of the seven provinces in Central Luzon The province's rich culinary heritage stems from the training of skilled cooks by the Spaniards during the colonial era, combined with the Kapampangan's innovative use of unique local ingredients This fusion has led to the creation of exotic dishes characterized by vivid and rich flavors, showcasing the best ingredients the country has to offer Visitors to Pampanga can explore a diverse array of authentic and exotic cuisine.
Buro, a term for salted or fermented fish, is commonly referred to as "burong isda," with variations in name depending on the fish species used This dish is similar to other Asian fermented fish and rice dishes, such as narezushi from Japan and pla ra from Thailand.
In the Philippines, there are two types of buro: the all-natural white buro and the popular red buro, especially in Pampanga Red yeast rice, known locally as angkak, serves as a natural food colorant in the preparation of fermented rice and fish, referred to as burong isda in Central Luzon The addition of white rice grains, which act as Monascus carriers, enhances the flavor and visual appeal of burong isda, giving it a desirable reddish hue that attracts local consumers In contrast, the white buro is naturally fermented, with its color derived from cooked rice or porridge.
Burong dalag, or mudfish (Channa striata), presents a promising method for preserving high-protein food When properly packaged to exclude air and with adequate acid production, it can be preserved without the need for high-temperature cooking However, the fermentation and preservation conditions are not well understood by those preparing the product in the Philippines (Rhee, 2011; Jay Lorenz P Joaquin, 2016) This study aims to explore the traditional burong isda process by conducting interviews with local buro makers in Apalit.
Significance of the Study
The study's findings will enhance the understanding of both locals and non-locals regarding the unique Kapampangan fermented foods of Pampangueños, particularly highlighting burong isda as a notable example.
In particular, the study findings are considered useful for:
Students The research findings should act as a ready visual reference for further study and research
Locals and Non-Locals The findings of the study will serve as a guide for understanding the types, varieties, traditional processing, serving, and cooking of burong isda in Pampanga
Food Technologist The information to be generated from this study can use as a specification for researching product development on this traditional fermented burong isda.
Research Questions
1 What specific fish the burong isda maker in Apalit use to make a buro?
2 Do buro makers follow any standards in the processing of burong isda?
3 Could Pandemic Covid-19 affect the processing and distribution of burong isda?
Objective of the Study
The main objective of this study is to investigate how burong isda is practiced by local people in Apalit, Pampanga, making it as a traditional fermented cuisine in the region
1 To initially specify whether different types of burong isda white and angkak are both present in the area
2 To identify Burong isda serves as Kapampangan cuisine in the town of
Apalit and throughout the province.
Scope and Limitations
The research, conducted between June and August 2020 in Apalit, Pampanga, examined the traditional processing of burong isda This study involved face-to-face interviews with buro makers from various barangays in the municipality.
The study faced two key limitations regarding its sample size and accessibility Firstly, the small number of primary participants (10) may have restricted the emergence of diverse themes Secondly, government restrictions during the pandemic made it challenging to access various barangays for broader data collection.
Definition of Terms
Barangay- This term refers to the smallest administrative division in a Philippine town
The Kapampangan dialect is primarily spoken in the Philippines, particularly in the provinces of Pampanga and Tarlac, which are located north of Metro Manila It is one of the mother tongues of the Kapampangan people, specifically the natives of Pampanga and Tarlac on the island of Luzon.
Exotic food refers to dishes that are unusual or unfamiliar to a person, often encompassing rare meats, unique fruits, vegetables, or spices, as well as distinctive production methods.
Fish Fermentation- Fermented fish are typical fish preserves Fermentation was an important form of preservation before refrigeration, canning, and other modern preservation techniques became possible
Traditional food processing methods include techniques such as sun-drying, parboiling followed by sun-drying, blanching and freezing, fermentation, deep frying, and smoking for meats and fish Salt serves as the primary preservative in these traditional methods.
Food standards are essential guidelines that ensure the safety of food for human consumption These standards encompass various factors, including the source, composition, texture, and freshness of the food Additionally, they outline acceptable additives and establish maximum limits for bacterial content, all of which contribute to maintaining food safety and quality.
Burong Isda- It is a mixture of salted fish with fermented rice traditionally made from rice porridge and specified fish, the flavor of which is imparted in the paste
Monascus is a genus of mold that includes 24 known species, among which Monascus purpureus is notable for its red pigmentation This species is commonly used in the production of various fermented foods in Asia.
Fermentation technology has been developed globally, with each country utilizing local natural products, including specific bacteria, yeast, molds, or fungi, to create unique fermented food products (Batt, 2014; C.G., 1998; H Steinkraus, 1997; K Chojnacka, 2006) These products contribute distinct tastes and aromas that reflect the cultural heritage of each region As noted by Holzapfel (2002), fermented foods are highly valued in many developing countries due to their long shelf life, safety, and traditional acceptance.
Fermented food products reflect the unique tastes and aromas of various cultures, serving as a vital method of food preservation in the absence of refrigeration (B Banaay, 2013) Fermented fish, a traditional food in many countries, particularly in Asia, Europe, and Africa, has been developed to extend the shelf-life of fresh fish Research in South-East Asia has focused on the nutritional benefits of fermentation in fish, as highlighted by studies from Amano (1962) and Ruddle K (2010), which explore the origins, diffusion, and cultural significance of fermented fish Among these products, fish sauce stands out as one of the most widely consumed fermented fish items.
Traditional fermented fish products, particularly fish sauce, are vital in Asian diets, made from the fermentation of fish like sardines and anchovies In addition to fish sauce, fermented fish paste is widely consumed in the Philippines, Southeast Asia, India, and Nepal Europe also features fermented fish dishes, such as rakeorret in Norway and surströmming in Sweden, while Africa includes traditional meals like salanga in Chad and guedj in Gambia In Chad, smoked dried cod constitutes 25% of seafood supply, with sun-dried fermented fish making up nearly 50% of fish consumption Gambia's most popular fish is smoked, accounting for 60% of fish distribution, with bonga being the most affordable option In Ghana, 80% of fish is cured, primarily through smoking, which is favored by over 60% of consumers Senegal sees 15% of its fish supply as fermented products, while Uganda's gross fermented fish consumption is around 15% In Southeast Asia, Vietnam consumes approximately 250 million liters of fish sauce annually, with traditional varieties making up 60 million liters The unique organoleptic properties of fermented fish vary by country due to geographical and environmental factors, as highlighted in various studies on the chemical analysis and flavors of fermented fish products.
Fermentation is the process where microorganisms or enzymes transform organic substances into simpler compounds, significantly influencing the flavor and texture of fish products Historically, various preservation methods, including drying and salting, have been utilized, with fermentation being particularly appealing to fishing communities for its ability to create flavorful products Fermented fish and fish products offer enhanced sensory qualities, nutritional value, and health benefits The preservation process relies heavily on salt, which initiates dehydration through osmotic effects and exhibits antibacterial properties During fermentation, fish and salt are layered, allowing cellular liquids to form a 'pickle,' which can lead to the production of fish sauce or fish paste, depending on the fermentation duration and salt concentration The fermentation process primarily targets the protein fraction of fish, which is rich in proteins but low in sugars Natural microflora present on fish and in the salt contribute to the fermentation process, with solar salt being the most commonly used The degradation of fish during fermentation develops characteristic flavors essential for the final product The resulting fish paste can be further processed into sauce, often enhanced with spices and adjuncts like rice or barley to improve lactic acid bacteria activity Fermented fish products typically involve high salt concentrations to prevent spoilage, with proteolytic enzymes playing a crucial role in protein hydrolysis The fermentation process is influenced by various factors, including fish species, body parts used, and environmental conditions Aerobic fermentation can enhance the flavor profile, producing volatile fatty acids that contribute to the unique taste of products like Thai fish sauce Ultimately, fermented fish are defined as fresh fish that undergo significant biochemical changes due to microbial or enzymatic action, including acidification.
Carbohydrate catabolism, along with the gelation of myofibrillary and sarcoplasmic muscle proteins, plays a crucial role in protein and lipid degradation, contributing to the antimicrobial properties of fermented foods This acidification process reduces contamination risks and extends shelf life, while enhancing the elasticity, stability, and hardness of muscle proteins Researchers have explored the benefits of fermented foods, which include preservation, improved nutritional value, and enhanced taste and appearance However, safety concerns arise from high salt content and the potential production of biogenic amines during fermentation, which can adversely affect human health if levels exceed safe limits Additionally, fermented fish products face challenges such as unhygienic preparation and the presence of carcinogenic compounds To improve quality and safety, washing raw materials before fermentation is recommended A significant challenge remains for scientists to scale up production while maintaining the unique flavors and characteristics of traditional fermented foods.
2.2.1 Fermented Fish in the Philippines
The Philippine archipelago boasts a rich diversity of ecosystems, organisms, peoples, and cultures, which have significantly shaped its cuisine (B Banaay, 2013) Philippine food culture has evolved through a blend of indigenous Malayo-Polynesian roots and influences from Chinese, Arab, Spanish, and American cuisines The impact of three and a half centuries of Spanish colonization and half a century of American rule has left a lasting mark on the culinary landscape Additionally, recent influences from Asian and European cuisines have further enriched Philippine food culture (Dina, 2020) Each of the three main island groups—Luzon, Visayas, and Mindanao—features unique fermented food products that reflect local tastes, with regional variations in how these foods are used as staples or condiments Localities take pride in their traditionally unique fermented foods, which may also be adopted and embraced by other regions (Banaay, 2013; Sanchez).
P C., 2008) As distinct regional flavors stem from the unique techniques of food preparation and culinary practices of every country, Filipino cuisine is no exception Although Philippine endemic foods are reminiscent of various foreign influences, local processes are adapted to native ingredients and following local tastes Extensive throughout the numerous islands of the Philippines is that the use of fermentation strengthens the organoleptic qualities and additionally extends the shelf-life of food Traditional or indigenous fermented foods are part and parcel of Filipino culture since these are intimately entwining with the natural life of the local people (Dina, 2020) There is a diversity of indigenous fermented foods within the Philippines, many of which are not even recorded yet These products could also vary and have certain peculiarities in several regions They are more often found in rural communities like for example rice wine, sweetened rice, fermented cook rice, a fermented mixture of cooked rice and shrimp or fish, sugarcane wine, coconut wine, distilled coconut wine, palm sap vinegar, fermented fish paste, fermented fish sauce, fermented small shrimp, fermented small fish, cellulosic growth of Acetobacter aceti (Arcales J.A.A,
Pampanga, located in the Central Luzon region of the Philippines, is bordered by Bataan and Zambales to the west, Tarlac and Nueva Ecija to the north, and Bulacan to the southeast This province has a rich history, having been encountered by Spanish colonizers who interacted with the native population.
The Kapampangan people, residing along the Pampanga River, named it La Pampanga, marking its significance as the first Spanish province established in Luzon in 1571 Pampanga is made up of various municipalities and cities, showcasing the rich culinary heritage of the Kapampangan, evident in their cooking practices like Singkutsa and traditional preservation techniques.
Burong Isda, a traditional dish, involves the process of singkutsa, which means to parboil, marinate, or cook food halfway This technique is commonly used by locals during fiestas to efficiently prepare multiple dishes, allowing them to save time by singkutsa the day before the celebration (Garcia, 2013).
2.3.1 The Birth of Kapampangan Exotic Cuisine
Introduction to Fermentation
Fermentation technology has been developed globally, with each country utilizing local natural products, including specific bacteria, yeast, molds, or fungi, to create unique fermented food products (Batt, 2014; C.G., 1998; H Steinkraus, 1997; K Chojnacka, 2006) These products contribute distinct tastes and aromas that reflect the cultural heritage of each region As noted by Holzapfel (2002), fermented foods are highly valued in many developing countries due to their long shelf life, safety, and traditional acceptance.
Fermented food products are integral to the unique tastes and aromas of various cultures, serving as a traditional method of food preservation in the absence of refrigeration (B Banaay, 2013) Fermented fish, a staple in many countries, particularly in Asia, Europe, and Africa, has been developed to extend the shelf-life of fresh fish Research in South-East Asia has focused on the nutritional benefits of fermentation in fish, as highlighted by studies from Amano (1962) and Ruddle K (2010), which explore the origins, diffusion, and cultural significance of fermented fish Among these products, fish sauce stands out as one of the most widely consumed fermented fish items.
Traditional fermented fish, particularly fish sauce, is a vital part of the diet in Asia, made from the fermentation of fish like sardines, anchovies, and mackerels In addition to fish sauce, fermented fish paste is widely consumed in the Philippines, Southeast Asia, Myanmar, India, and Nepal European countries also feature fermented fish dishes, such as rakeorret in Norway and surströmming in Sweden In Africa, traditional meals often include fermented fish, with examples like salanga in Chad and guedj in Gambia In Chad, smoked dried cod constitutes about 25% of seafood supply, while sun-dried fermented fish makes up nearly 50% of local consumption Gambia's most popular fish is smoked, accounting for 60% of fish distribution, with bonga being the most common type In Ghana, around 80% of fish is cured, primarily through smoking, which is favored by over 60% of consumers Senegal sees about 15% of its fish supply consumed as fermented products, while Uganda's gross fermented fish consumption is estimated at 15% of the national food supply, with dagaa being a staple In Southeast Asia, Vietnam consumes approximately 250 million liters of fish sauce annually, with traditional varieties making up 60 million liters The unique organoleptic properties of fermented fish vary by country due to geographical and environmental factors, as highlighted in various studies on the chemical analysis of these products.
Fermented Fish
Fermentation is the process where microorganisms or enzymes transform organic substances into simpler compounds, significantly influencing the flavor and texture of fish products Historically, preservation techniques like drying and salting have been combined with fermentation, appealing to fishing communities for their ability to create flavorful products Fermented fish and fish products offer enhanced sensory qualities, nutritional value, and health benefits The preservation process relies heavily on salt, which initiates dehydration and exhibits antibacterial properties During fermentation, fish and salt are layered, allowing cellular liquids to form a 'pickle' that enzymes target to produce fish sauce The fermentation process varies, with small fish like sardines undergoing spontaneous fermentation in salt liquors, solubilizing proteins over time The natural microflora present on fish and in the salt contributes to flavor development, resulting in a thick fish paste or sauce, often enhanced with spices and adjuncts like rice or barley Fermented fish products require high salt concentrations to prevent spoilage, with proteolytic enzymes playing a crucial role in protein hydrolysis Aerobic fermentation can enhance flavor profiles, producing volatile fatty acids that contribute to the unique taste of products like Thai fish sauce Ultimately, fermented fish are defined as fresh fish that undergo significant biochemical changes through microbial or enzymatic action, including acidification.
Carbohydrate catabolism, along with the gelation of myofibrillary and sarcoplasmic muscle proteins, plays a crucial role in protein and lipid degradation, contributing to the antimicrobial properties of fermented foods This acidification process reduces contamination risks and extends shelf life, while enhancing the elasticity, stability, and hardness of end products Researchers have explored the benefits of fermented foods, which include preservation, improved nutritional value, and enhanced taste and appearance However, safety concerns arise from high salt content and the potential production of biogenic amines during fermentation, which can adversely affect human health if levels exceed safe limits Additionally, fermented fish products face challenges such as unhygienic preparation and the presence of carcinogenic compounds To improve quality and safety, washing raw materials before fermentation is recommended A significant challenge remains for scientists to scale up production while maintaining the unique flavors and characteristics of traditional fermented foods.
2.2.1 Fermented Fish in the Philippines
The Philippine archipelago boasts a rich diversity of ecosystems, cultures, and cuisines, shaped by its historical interactions with various foreign influences (B Banaay, 2013) Philippine cuisine has evolved from its Malayo-Polynesian roots, incorporating elements from Chinese and Arab traders, as well as enduring impacts from over three centuries of Spanish colonization and half a century of American rule In recent years, the infusion of Asian and European culinary traditions has further enriched this vibrant food culture (Dina, 2020) Each of the three main island groups—Luzon, Visayas, and Mindanao—features unique fermented food products that reflect local tastes, with distinct regional variations in their use as food or condiments These traditional fermented foods, while unique to specific ethnic cultures, may also be adopted and embraced by other regions across the country (Banaay, 2013; Sanchez).
P C., 2008) As distinct regional flavors stem from the unique techniques of food preparation and culinary practices of every country, Filipino cuisine is no exception Although Philippine endemic foods are reminiscent of various foreign influences, local processes are adapted to native ingredients and following local tastes Extensive throughout the numerous islands of the Philippines is that the use of fermentation strengthens the organoleptic qualities and additionally extends the shelf-life of food Traditional or indigenous fermented foods are part and parcel of Filipino culture since these are intimately entwining with the natural life of the local people (Dina, 2020) There is a diversity of indigenous fermented foods within the Philippines, many of which are not even recorded yet These products could also vary and have certain peculiarities in several regions They are more often found in rural communities like for example rice wine, sweetened rice, fermented cook rice, a fermented mixture of cooked rice and shrimp or fish, sugarcane wine, coconut wine, distilled coconut wine, palm sap vinegar, fermented fish paste, fermented fish sauce, fermented small shrimp, fermented small fish, cellulosic growth of Acetobacter aceti (Arcales J.A.A,
History of Burong Isda
Pampanga, located in the Central Luzon region of the Philippines, is bordered by Bataan and Zambales to the west, Tarlac and Nueva Ecija to the north, and Bulacan to the southeast This province has a rich history, having been encountered by Spanish colonizers who interacted with the native population.
The Kapampangan people, residing along the Pampanga River, named it La Pampanga, marking its significance as the first Spanish province established in Luzon in 1571 Pampanga is made up of various municipalities and cities The Kapampangan's deep passion for culinary arts is evident in their unique cooking practices, such as Singkutsa, and their traditional food preservation techniques.
Burong Isda, a traditional dish, involves the process of singkutsa, which means to parboil, marinate, or cook food halfway This technique is commonly used during local fiestas, allowing residents to prepare multiple dishes efficiently To save time on the day of the event, locals often perform singkutsa the day before the celebration (Garcia, 2013).
2.3.1 The Birth of Kapampangan Exotic Cuisine
Pampanga's exotic cuisine has its roots in historical events such as revolts, floods, and the eruption of Mt Pinatubo (Garcia, 2013) The region is known for its unique dishes like sisig bangus, pesang bulig, and rellenong bangus (Castro, 2016) Due to persistent flooding from the Pampanga River, farmers often turn to fishing for half the year A notable dish in Central Luzon, particularly in Pampanga, is burong isda, which consists of cooked rice and raw filleted fish fermented with salt and angkak in a clay pot for over a week (Olympia, 1992; Sanchez P.C., 2008; Mananghaya, 2003) Variants of burong isda are named after the fish used, such as burong bangus (Channa striata), while shrimp versions are called burong hipon or balao-balao This dish shares similarities with other fermented fish and rice dishes found across Asia.
Lourdes Apung Luding Franco, an 81-year-old resident of Barangay Pescadores, was renowned as the leading Buru maker in Candaba until her recent passing She established her small Buru shop after learning the craft of burung asan from her friend Natividad, who later moved to the US Initially, Apung Luding produced only 5 to 10 pieces of Buru, selling them for P10 each.
Buro, a term for salted or fermented fish, is commonly referred to as burong isda in the Philippines The name of this product can vary based on the fish species used In Central Luzon, particularly Pampanga, a popular red variant of buro is made using angkak, a natural food colorant derived from Monascus, which is also utilized in the preparation of fermented rice and fish.
To improve both flavor and visual appeal, white rice grains act as carriers for Monascus when mixed with burong isda The reddish hue imparted by Monascus enhances the attractiveness of burong isda, making it more appealing to local consumers in Central regions.
Burong dalag, a traditional Filipino fermented product, shows promise as a method for preserving high-protein foods When properly packed to exclude air and with sufficient acid production, it can be preserved without high-temperature cooking However, the fermentation conditions necessary for optimal preservation are not well understood among local producers Research in microbiology and chemistry could enhance understanding and lead to standardized preservation methods for regional foods After 7-10 days of fermentation, burong dalag develops an optimal flavor and texture, characterized by a pleasant, slightly acidic fish-rice taste when sautéed with tomato sauce, free from rancid or oxidized flavors.
Properly packing to eliminate air allows sufficient acid production to preserve buro without the need for high-temperature cooking However, many individuals preparing this product often misunderstand the fermentation and preservation requirements.
In 1968, it was noted that the fermentation of burong dalag leads to an increase in acidity, suggesting the involvement of lactic acid bacteria There is significant variation among commercially available products, with some exhibiting solely acidic properties, while others display a combination of acidity, alcohol, and mustiness, indicating mixed fermentation by bacteria, yeast, and mold The latter type is often deemed of inferior quality (Orillo, 1968) This research has spurred further investigations into fish fermentation practices in the Philippines (Sanchez).
1999) One of the researchers who conduct studies about burong isda in the
In the Philippines, burong isda is prepared using freshwater fish, which is scaled, gutted, and filleted before being washed and packed with a mixture of cooked rice and 2.5% salt in a 35:65 ratio The fermentation process lasts for 7 days at temperatures between 28°C and 30°C, during which the dominant microorganisms include Bacillus subtilis, B cereus, Lactobacillus brevis, and Streptococcus faecalis This fermentation leads to starch hydrolysis and a shift from low acid-tolerant to high acid-tolerant lactic acid bacteria, influencing the environmental conditions Research by Olympia (1992) highlights that lactic acid accumulation is the primary chemical change during fermentation, as microaerophiles primarily produce lactic acid rather than breaking down food into basic components The preparation of burong isda has been enhanced by incorporating starter cultures like Pediococcus acidilactici and Leuconostoc mesenteroides, reducing the fermentation time to 4 days and improving product quality.
2015), they successfully extended the shelf life of buro by using vacuum-packaging that can double its shelf life This discovery can produce mass buro products.
Pragmatic Paradigm
The pragmatic paradigm emphasizes an integrated approach to research, combining various methods for data collection and analysis tailored to the research questions' purpose and scope This multi-purpose analysis allows researchers to address issues that may not fit neatly within traditional quantitative or qualitative frameworks (Creswell, 2003) In this study, a pragmatist approach to grounded theory was selected, enabling the researcher to analyze conclusions and structures of phenomena while exploring the data from multiple perspectives for enhanced understanding and outcomes.
The approach and methods employed in this study were guided by three research questions:
1 What specific fish the burong isda maker in Apalit use to make a buro?
2 Do buro makers follow any standards in the processing of burong isda?
3 Could Pandemic Covid-19 affect the processing and distribution of burong isda?
Qualitative Research Approach
This analysis employed a qualitative research methodology, which is effective in uncovering individuals' perceptions of their experiences (Merriam, 1998) Specifically, a phenomenological approach was utilized to explore how participants interpret the Kapampangan burong isda process among local buro makers Ten participants were interviewed to gain insights into the significance of their experiences with this phenomenon Phenomenology is particularly beneficial for studying a limited number of topics (Creswell, 2003).
This study employs qualitative research methods, specifically focusing on sampling techniques, open-ended interviews, and systematic data collection and analysis Grounded theory is utilized to analyze the data, providing a comprehensive understanding of the processing of Kapampangan burong isda.
3.2.1 Theoretical Framework of the Study
The theoretical framework of the research study is illustrated in Figure 1, highlighting the various inputs, including types and the homemade burong isda process This involves interviewing ten Buro makers from Apalit to gain insights into these inputs The study's output, also depicted in Figure 1, encompasses the experiences and knowledge of the traditional burong isda processing, the standards adhered to by the Buro makers, and the specifics of product distribution.
Figure 1 Theoretical Framework of the Study
Research Design
This study utilized a Grounded theory methodology, according to Charmaz (2003)
Grounded theory encompasses systematic inductive methods for qualitative research focused on theory development It refers to both a dynamic analytical method and the outcomes of such investigations Researchers increasingly associate grounded theory with data collection and analysis techniques The methodological approaches of grounded theory aim to derive middle-level theories directly from data analysis, resulting in abstract scientific theories that elucidate the empirical phenomena under study.
Utilizing grounded theory in this study is crucial, as it enhances the researcher's ability to interpret the collected data effectively Additionally, it enables the researcher to establish a relevant theoretical framework that supports this approach Consequently, grounded theory will assist in addressing the research problem at hand.
The primary data required for this study were gathered through an interview with ten
In Apalit town, a study was conducted involving ten buro makers, where data was meticulously transcribed, coded, categorized, thematized, and analyzed using QDA Miner and Microsoft Excel The research also included visual footage of the interviews and the products created by these artisans.
The researcher serves as the primary analytical instrument in qualitative analysis, with their background and experience influencing the investigation and introducing potential biases (Maxwell, 2005) Given that qualitative research is inherently interpretative, the biases, beliefs, and perceptions of researchers can significantly impact data analysis (Strauss, 1998).
The researcher acknowledges that personal experiences and academic background may influence data interpretation Growing up, his mother made burong isda, and his parents owned small fish ponds During harvest time, they would sell a portion of the fish while the remainder was dried and processed into burong isda This experience led the researcher to develop specific beliefs about burong isda, including its foul smell, unappealing appearance resembling cat vomit, and the tendency to become infested with worms over time.
As a food technology student with a focus on fermentation technology, food microbiology, and food safety, the researcher recognized the potential for bias in interpreting research results.
To reduce personal bias in the study's findings, the researcher summarized and restated information during interviews, verifying its accuracy with participants After transcribing the recorded interviews, participants were invited to review their transcripts for correctness.
Throughout the study's evolution, the researcher engaged with various resources and faculty advisors, whose guidance was instrumental in honing in on pertinent details from participants This collaboration enabled the researcher to identify and develop key themes from the collected data.
3.3.2 Time and location of the study
The study conducted from June to August 2020 in Apalit, Pampanga, involved interviews with ten buro makers from the town's 12 barangays: Balucuc, Calantipe, Cansinala, Capalangan, Colgante, Paligui, Sampaloc, San Juan, San Vicente, Sucad, Sulipan, and Tabuyoc The focus was on understanding the traditional methods used in processing burong isda.
Figure 2 Map of Apalit, Pampanga
Source: https://www.researchgate.net/figure/Location-map-of-Pampanga_fig1_313404437
In this research study, the author employed a random purposeful sampling technique to gather essential information for analysis and address the research questions The selected participants were those who met specific criteria and shared common experiences, beliefs, or backgrounds A total of ten buro makers, each with a minimum of five years of experience in the production and distribution of buro, participated in the study Most of these respondents are fish vendors from various residences in the local Apalit market.
Data collection and analysis were consistently aligned during this phase of the study To clarify, each aspect will be addressed separately Notably, face-to-face interviews served as the main data source, with the sessions recorded using a mobile phone.
Data Gathering
This study employed a methodology that involved conducting interviews to gather data on the traditional processing of fermented fish products, known as burong isda The raw data was transcribed, coded, thematized, and analyzed using QDA Miner Lite software.
The primary goal of the study was to interview a burong isda producer regarding their traditional methods of processing fermented foods from Kapampangan Burong isda is widely recognized as one of the most popular fermented foods in both Pampanga and the Philippines The researcher inquired about the duration of the fermentation process, the locations of production, and the sales channels for the burong isda Notably, the respondents involved in the research each have a minimum of five years of experience in producing homemade buro.
The primary method used in this research study was interviews conducted by the researcher in Apalit, Pampanga The interview questions specifically explored the preparation process of traditional local fermented fish by buro makers.
The article discusses the traditional Kapampangan dish known as burong isda, focusing on five key questions related to its production The first question addresses the raw materials used in making burong isda, along with the factors and limitations involved in sourcing these ingredients The second question explores the processing methods of traditional burong isda, while the third question examines food-management regulations that impact its production The penultimate question investigates the manufacturing practices of burong isda in the local town Finally, the last question assesses the negative effects of the COVID-19 pandemic on the production of burong isda.
This research study primarily utilized interviews conducted in Apalit, Pampanga, with ten buro maker participants (coded PA1-PA10) who provided consent prior to the interviews The focus of the interviews was on the preparation of the traditional Kapampangan dish, burong isda, structured into six parts with follow-up questions The first part addressed the raw materials and factors affecting ingredient gathering, while the second part concentrated on the processing methods of burong isda The third part explored food management regulations during production, followed by inquiries about product distribution within the community The fifth part examined pricing and management of remaining products, and the final section assessed the impact of the COVID-19 pandemic on burong isda production The collected data was documented and analyzed using qualitative analysis.
The research involved ten female processors of burong isda from different households in Apalit, primarily consisting of local market sellers of vegetables and seafood Additionally, some participants were flea market vendors Notably, the youngest participant had five years of experience in making burong isda.
42, and the oldest is 72 with 52 years of experience Then, using qualitative analysis, the information was transcribed and analyzed by coding the raw data in the QDA
Miner lite 4.0 software after collecting the data
In the interview, the author utilized a semi-structured questionnaire and informed participants about the interview's purpose, obtaining their consent for transcription and video recording Following this, the interview was conducted, and all details were meticulously recorded and categorized Responses were coded using the action principle method, and the data was systematically analyzed with QDA Miner software to summarize and contextualize the observations made by the respondents.
Analysis of Data
After transcribing and organizing the data into files, the researcher utilized QDA Miner Lite coding software for initial data input To facilitate further analysis, the coded data was transferred to Microsoft Excel, allowing for free access to coding features The researcher then sorted the coded data in Excel, effectively categorizing it into distinct themes that summarize the collected information.
The study involved ten local Apalit buro makers as respondents Prior to the interviews, the researcher obtained permission for video recording and documented all responses using a mobile phone After gathering the necessary information, the researcher transcribed the data using Microsoft Word.
The researcher transcribes all the information for analysis and inputs the data into a free software program, which significantly aids in coding the data.
In qualitative inquiry, a code is typically a term or short phrase that encapsulates the essence of language-based or graphical data These codes can represent various units during the Second Cycle coding process, including longer text passages and analytical memos, and may involve reconfiguring previously developed codes Just as a title conveys the core content of a novel, film, or poem, a code reflects the primary significance of a datum (Saldaủa, 2015) Additionally, codes serve to provide a conceptual interpretation of findings, facilitating the systematic processing and condensation of raw interview data into manageable, analyzed information.
In this study, the researcher adopted an open-minded approach to coding the data, which helped mitigate bias and personal beliefs By employing sentence-by-sentence coding, the researcher was able to define each sentence in the interview transcripts, facilitating a deeper understanding of the participants' experiences This method revealed subtle variations and led to the development of 28 distinct codes in the first coding cycle, presented in gerund form to illustrate behaviors within the social context, in line with grounded theory research principles.
2014) Further, the researcher used the QDA Miner software for easy coding of the transcribed data
The researcher transcribed and coded all raw data, subsequently transferring the coded information to Microsoft Excel for further analysis by sorting the codes While organizing the data according to the assigned interview questions, the researcher divided the codes The study's author posed five key questions along with several follow-up inquiries (Appendix B) The codes for each interview question were then grouped into clusters to tally the total points for each cumulative code, resulting in the division of 28 codes into 15 distinct clusters.
The interplay between coding, code frequencies, and fundamental meanings is essential in post-first cycle coding This process involves categorizing codes into clusters that may require further refinement into sub-categories By evaluating and combining major categories in various ways, researchers can move beyond the surface of their data, advancing towards thematic, conceptual, and theoretical insights (Saldaủa, 2015).
In the second cycle of qualitative analysis, the researcher organized 28 codes into 15 clusters based on specific interview questions To categorize these codes, the author tallied the coded data points, with the most frequent code points in each cluster serving as the main categories The evaluation of these data points considered the total frequency of codes, the significance of each code, and the respondents' beliefs and backgrounds Ultimately, from the initial 28 codes, the researcher identified eight main categories and four sub-categories, with a summary table of these categories provided in Appendix G.
According to Saldaña (2015), a theme emerges from coding, categorization, and analytical reflection, rather than being inherently coded Themes are shaped by subjective interpretations and the cultural context of the data Codes that share common reference points and exhibit a high degree of transferability often evolve into specific topics, serving as a thread that connects underlying meanings and allows researchers to address the "why?" question (Erlingsson, 2013) Following the categorization of data, the researcher rereads the transcribed information to summarize it while preserving its significance, which also aids in understanding the respondents' experiences related to the phenomenon.
The researcher conducted a thorough analysis of categories and subcategories to develop meaningful themes, drawing from personal interpretation and cultural context From eight categories and four subcategories, five initial themes were identified, which were then refined to three significant themes These themes encapsulate the data comprehensively, enabling the author to establish a theoretical model and address the research questions, with further discussion provided in Chapter 4 of the study.