Nipa Seashell (Nipponia Nippon) Siomai

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.