Repository logo
Davao del Sur State CollegeDSSCInstitutional Repository
 

Undergraduate Theses

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

Browse

Filters

2023 - 20242

Settings

Subject: search.filters.lcsh.Seaweed

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Cost-efficacy of seaweed-based liquid biostimulant as pre-treatment prior to outplanting of Kappaphycus alvarezii
    Marquez, Kathleen Jane Z. (Davao del Sur State College, 2024-05)
    This experimental study determined the cost-efficacy of using seaweed-based liquid biostimulant (SLB) as a pre-treatment prior to outplanting Kappaphycus alvarazii and it was conducted at Sitio Biao, Barangay Cogon, Digos City, Province of Davao del Sur, Philippines. Five different levels of treatments were used; control farmers practices (T1), 9g of Urea Inorganic Fertilizer (T2), 10 ml seaweed-based liquid biostimulant (T3), 20 ml seaweed-based liquid biostimulant (T4), and 30 ml seaweed-based liquid biostimulant (T5). Four replications were done in each treatment and all were places randomly in farming site. The yield and specific growth rate (SGR) were recorded and the cost-efficacy of each treatment was analyzed. After 30 days of cultivation, a significant increase in the yield and growth rate were observed in all the treatments. Result also shows that as SLB increases its dosage, the yield and SGR of the Kappaphycus alvarezii after 30 days also increases. The cost-benefit ratios (CBR) of the five treatments in this study was also calculated. T3, T4 and T5 stood out as both portrayed a positive return on investment, at 1.01, 1.27 and 1.42 respectively.
  • Thumbnail Image
    Item
    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.