Acceptability of lumpia with mussel and mushroom filling
dc.contributor.advisor | Villagracia, Rechel C. | |
dc.contributor.author | Degoma, Ronna M. | |
dc.contributor.author | Estolora, Jayvee D. | |
dc.contributor.author | Dela Cruz, Jovelyn A. | |
dc.contributor.author | Dela Cruz, April Mae V. | |
dc.date.accessioned | 2024-04-30T02:16:13Z | |
dc.date.available | 2024-04-30T02:16:13Z | |
dc.date.issued | 2019-03 | |
dc.identifier.citation | Degoma, R.M., Estolora, J.D., Dela Cruz, J.A., Dela Cruz, A.M.V. (2019). Acceptability of lumpia with mussel mushroom filling [Undergraduate thesis, Capiz State University Sigma Satellite College]. CAPSU Institutional Repository. | en |
dc.identifier.uri | https://repository.capsu.edu.ph/handle/123456789/624 | |
dc.description.abstract | This study is experimental in nature. It was conducted at Capiz State University Sigma Satellite College, Sigma Capiz A.Y 2018-2019 to find out the acceptability of lumpia with mussel and mushroom filling. This study was also conducted to know if there is a significant difference among the different treatments in making lumpia with mussel and mushroom filling in terms of appearance, aroma, taste and texture. The evaluators of the study were 5 instructors/professors, 5 BSIE students of Capsu Sigma Satellite College and 5 members of the community. The instrument used to gather the needed information was the evaluation sheet. Mean and ANOVA were the statistical tools used to interpret and analyze the data gathered. The study used the Completely Randomizes Design (CRD). It has five treatments with three replications. Treatment A(100% mussel), Treatment B (75% mussel and 25% mushroom). Treatment C (50% mussel and 50% mushroom), Treadment D (25% mussel and 75% mushroom) Treatment E (100% mushroom). The study used the F-test at 5% level of significant difference among means. The study found out that among the five treatments, treatment C (50% mussel and 50% mushroom) was found the most acceptable table in making lumpia. The sensory quality of lumpia was not significantly affected by the amount of mussel and mushroom used except the consistency. Based on the findings of the study, researchers recommended to use (50% mussel and 50% mushroom) to produce an attractive appearance, a very pleasant aroma, an acceptable consistency and delicious taste of lumpia. | en |
dc.language.iso | en | en |
dc.publisher | Sigma Satellite College, Capiz State University | en |
dc.subject | Lumpia | en |
dc.subject | Mussels | en |
dc.subject | Mushrooms | en |
dc.title | Acceptability of lumpia with mussel and mushroom filling | en |
dc.type | Thesis | en |
dc.contributor.chair | Villagracia, Rechel C. | |
dc.contributor.committeemember | Ocado, Maria Elena C. | |
dc.contributor.committeemember | Doce, Arnel | |
thesis.degree.discipline | Food Technology | en |
thesis.degree.grantor | Capiz State University Sigma Satellite College | en |
thesis.degree.level | Undegraduate | en |
thesis.degree.name | Bachelor of Science in Industrial Education | en |
dc.subject.agrovoc | mushrooms | en |
dc.subject.agrovoc | mussels | en |
thesis.degree.department | Teacher Education Department | en |