Shrimp (Metapenaeus ensis) Bread

Abstract

The study was conducted at the BSHM Laboratory of Capiz State University Pilar Satellite College, last October, 2024. The study aimed to determine the acceptability of shrimp bread. The study also aimed to know if there is no significant difference among the five treatments in making shrimp bread. Cost and yield of shrimp bread were also presented. The study used the experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. Data was collected from 54 panel of evaluators using a five-point hedonic scale sensory evaluation score sheet. Mean, ANOVA and LSD were the statistical tools used to analyze the data gathered. Findings revealed that in making shrimp bread, there is a significant difference among treatments in terms of general acceptability. Post hoc test result using LSD revealed that treatment A, B and C were the most generally acceptable preference of shrimp bread among five treatments. Results also shows that there is no significant difference among the five treatments in terms of appearance, taste and texture. The results also further showed that treatment A received the highest mean for taste, texture, and overall general acceptability, treatment B for texture, and treatment E for appearance.