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02. DSSC Electronic Theses and Dissertations

Permanent URI for this communityhttps://hdl.handle.net/20.500.14578/3

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Department: search.filters.department.Institute of Teacher EducationKeyword: search.filters.keyword.Food

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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 polvoron from powdered tilapia (Oreocromis niloticus) bones
    Algabre, Honey Mae C. (Davao del Sur State College, 2024-04)
    This study was primarily conducted which aimed to determine the acceptability level of polvoron from powdered tilapia (Oreocromis niloticus) bones in terms of sensory characteristics namely; palatability, odor, color, texture, and appearance; to determine the significant difference on the level of acceptability among five treatments; and to identify the significant difference on the level of acceptability among the respondents. The study's findings indicated that, among the five treatments tested, treatment 2 was the most acceptable. The study's respondents were 15 randomly selected students and 15 randomly selected Faculty members from Davao del Sur State College. Given that there were five treatments in this study, the Randomized Complete Block Design was utilized, and each treatment was replicated three times. The study used descriptive statistics to determine that the treatment of polvoron from powdered tilapia (Oreocromis niloticus) bones was rated as the most acceptable by the respondents in terms of sensory characteristics such as palatability, texture, odor, color, and appearance. Furthermore, the T-test result suggested that there was no significant difference on the level of acceptability of polvoron from powdered tilapia (Oreocromis niloticus) bones among the respondents. The ANOVA result indicated that there was a significant difference on the level of acceptability of polvoron from powdered tilapia (Oreocromis niloticus) bones among the five treatments. Moreover, the study indicated that treatment 2 of polvoron from powdered tilapia (Oreocromis niloticus) bones was the most acceptable could be sought after for future studies to be worked on in anticipation of commercialization.