Telescope Snail (Telescopium telescopium) Embutido

Abstract

The study was conducted at the BSHM Laboratory of Capiz State University Pilar Satellite College, last October 30, 2024. The study aimed to determine the acceptability of telescope snail embutido. The study also aimed to know if there is no significant difference among the five treatments in making telescope snail embutido. Cost and yield of telescope snail embutido 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 50 panel of evaluators using a five-point hedonic scale sensory evaluation score sheet. Mean, SD and ANOVA were the statistical tools used to analyze the data gathered. Findings revealed that in making telescope snail embutido, there is no significant difference among treatments in terms of appearance, taste, texture and general acceptability. The results also further showed that treatment A received the highest mean for appearance, taste and general acceptability, treatment B for texture, and treatment C has the same mean for appearance with treatment A.