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    Nipa Seashell (Nipponia Nippon) Siomai

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    Date
    2025-06
    Author
    Saron, Ma. Tess T.
    Marquez, Maria Erica B.
    Thesis Adviser
    Dolor, Deony P.
    Committee Chair
    Dolor, Deony P.
    Committee Members
    Borres, Joesan D.
    Abaldonado, Romel V.
    Metadata
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    Scientific name
    Nipponia GBIF
    Abstract
    The study was conducted at Hospitality Management Laboratory of CAPSU Pilar Campus last October 17, 2024. The study aimed to determine the acceptability of Nipa Seashell (Nippona nippon) Siomai in terms appearance, taste, texture and general acceptability. The study was also conducted to find out if there is significant difference among the variations of treatments using pork meat and nipa seashell meat. Cost and yield among treatments of Nipa Seashell (Nippona nippon) Siomai were also presented. The study adopted the experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. A sensory evaluation sheet using five-point hedonic scale was used to collect data from the 50 panel of evaluators. Mean, ANOVA and LSD were the statistical tools used for data analysis. For acceptability level, treatment E got the highest mean among five treatments and there is no significant difference in terms of appearance, taste, texture and general acceptability.
    Keywords
    Acceptability Nipa Seashell Siomai Sensory Quality
    URI
    https://repository.capsu.edu.ph/handle/123456789/872
    Recommended Citation
    Saron M.T.T., & Marquez, M.E.B. (2025). Nipa Seashell (Nipponia Nippon) Siomai [Undergraduate thesis, Capiz State University Pilar Satellite College]. CAPSU Institutional Repository.
    Type
    Thesis
    Degree Discipline
    Hospitality Management
    Degree Name
    Bachelor of Science in Hospitality Management
    Degree Level
    Undergraduate
    Department
    Hospitality Management
    Collections
    • Undergraduate Theses [466]

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