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 - 20243

Settings

SDG: search.filters.sdg.SDG 3 - Good health and well-being

Search Results

Now showing 1 - 3 of 3
  • Thumbnail Image
    Item
    Spring onion disease detection and treatment recommendation
    Talaid, Nikko R. (Davao del Sur State College, 2024-06)
    Spring onion is a delicate crop that demands much attention during its cultivation; diseases such as the purple blotch and leaf blight affect spring onion crops and, in any case, prevention of these diseases is rather complicated to detect. Study aims to diagnose the diseases correctly and make suitable recommendations on the treatment needed. The researcher created an app that help in identifying the spring onion disease and would offer recommendations on how to treat such disease. In developing the app, the researcher used Android studio and Google Colab for datasets training. The technique used in choosing the survey participants is simple purposive random sampling and self-constructed checklist based on the ISO 9124 Likert scale to rate the app's functionality, reliability, and usability. The app is ideal for small and big farmlands, especially in regions without an internet connection, and during an experimental test, it gained an accuracy of 90% in the purple blotch and 93% in leaf blight-captured crop diseases within a 3-inch range. The significant results of this study include the application's ability to detect two types of diseases, namely purple blotch and leaf blight, and its ability to provide personalized treatments, such as recommendations, chemical treatments, and care tips, based on the specific disease detected. The app's contribution to the farming community is its ability to detect crop diseases early, simplify disease detection techniques, increase harvests, decrease chemical use, and prevent minor spring onion problems that could result in major outbreaks and damage large farmlands.
  • Thumbnail Image
    Item
    Nutritional and sensory attributes of banana coffee produced from cavendish banana (Musa cavendishii) flesh at different maturity stage
    Itang, Kris Caresza Kate C. (Davao del Sur State College, 2024-06)
    This study was conducted to utilized and process rejected cavendish banana fruits into coffee. Sensory evaluation (Aroma, Texture, Color, and General Acceptability), Nutritional Analysis (Protein, Fat, Fiber, Ash, and carbohydrates), and Microbial Analysis in terms of bacterial and fungi count were performed to assess the quality and characteristics of the banana coffee and were analyzed using T-test. In the overall rating, T2 got higher mean rating percentage of Aroma (3.26%), Texture (4.2%), Color (4.106%), and the General Acceptability parameter with 3.36%. For proximate analysis, T1 got higher content percentage in terms of protein (3.742%), Fiber (2.21%), and Ash (5.5%), and T2 for carbohydrates (86.8%) and Fat (5.6%). In microbial analysis, both treatments got equal bacterial count (total plate count) of <1.1 cfu/g however, T2 contained less yeast and molds count (fungi count) of 4.7 x 10 (2) cfu/g present in the composite sample. Based on the T-test result, only aroma difference was not statistically significant while texture, color, and general acceptability showed significant difference. Hence, this study still needs more modification in order to enhance the quality of processing cavendish banana into coffee.
  • 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.