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Item Nutritional and sensory attributes of banana coffee produced from cavendish banana (Musa cavendishii) flesh at different maturity stageItang, 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.Item Acceptability level of polvoron from powdered tilapia (Oreocromis niloticus) bonesAlgabre, 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.