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Undergraduate Theses

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14578/5

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Keyword: search.filters.keyword.Seaweed

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    Nutritional analysis of breadfruit seaweed cracker
    Sandoy, Jeally A. (Davao del Sur State College, 2023-08)
    In order to improve consumer understanding and determine the nutritional value and content, and recommend an appropriate intake level, the goal of this study is to give a nutritional analysis of breadfruit seaweed crackers. A total of 400 grams of flour, 200 grams of breadfruit, 100 grams of seaweed puree, 150 grams of water, 10 grams of baking powder, 15 grams of onion, 15 grams of garlic, 10 grams of white pepper powder, 10 grams of monosodium glutamate (MSG), and 15 grams of salt were used in this study to make breadfruit seaweed crackers. This study was adapted from Loregas (2022) entitled "Breadfruit Seaweed Cracker." The Breadfruit Seaweed Cracker has undergone laboratory testing and can be added to a number of products that Davao del Sur State College has introduced. The 8 nutrients that have been specifically identified as being present in Breadfruit Seaweed Crackers are as follows: Carbohydrates (54.84%), Fat (35.70%), Protein (7.93%), calories (57.3%), Calcium (275 g/g), Sodium (4440 g/g), Iron (0.68 g/g), and Magnesium (19.6 g/g). The findings of this study inform consumers about the nutritional value and content of breadfruit seaweed crackers and suggest a proper intake amount. The findings of this study contributed to the development and expansion of the field in maintaining peoples' health and welfare. The findings of this study supported healthy eating habits and offer information on the nutritional content, composition, and health advantages of food.
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    Acceptability level of potato seaweed cookies
    Albaracin, Neslyn S. (Davao del Sur State College, 2023-08)
    This study aimed to assessed the acceptability level of potato seaweed cookies as a nutritious baked product of Davao del Sur State College. This study sought to determine the acceptability level of potato seaweed cookies in terms of their sensory characteristics namely; palatability, texture, odor, color and appearance. Evaluate the significant difference in the sensory characteristics of potato seaweed cookies among five (5) treatments as well as to identify the significant difference on the acceptability level of potato seaweed cookies among the respondents. 15 students and 10 faculty from Davao del Sur State College (DSSC), and 5 bakers from Matti, Digos City, Davao del Sur served as the study respondents. This study used randomized complete block design (RCBD), in a way that there were five treatments. According to the study findings, treatment 2 was found the most acceptable in terms of its sensory characteristics namely; palatability, texture, odor, color and appearance and it was indicated that there was a significant difference on the level of acceptability of potato seaweed cookies among five treatment as well as there was a significant difference of potato seaweed cookies among the respondents. This indicated that the measurement or the amount of mashed potato, seaweed and other ingredients from the treatment 2 was the most favorable to the respondents. Descriptive statistics, specifically the mean, T-test and Analysis of Varian (ANOVA) were used to analysed the data. The study recommended pursuing Treatment 2, as it was received the highest overall rating from the respondents. The participants shown contentment with the outcome of treatment 2, indicated that it had the potential to be further refined for commercialization.