Development of beef soup (Papaitan dish) bouillon cube with varying concentrations of rile / (Record no. 16982)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02307nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250808135400.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211207b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MMSU |
| Transcribing agency | ULS |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ropero,Anelia R. |
| 245 ## - TITLE STATEMENT | |
| Title | Development of beef soup (Papaitan dish) bouillon cube with varying concentrations of rile / |
| Statement of responsibility, etc. | Anelia R. Ropero |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2021 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 56 leaves ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliography: leaves 35-36. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | ABSTRACT ROPERO, ANELIA R. 2021. Development of Beef Bile Soup (Papaitan Dish) Bouillon Cube with Varying Concentrations of Bile. Undergraduate Thesis. College of Agriculture, Food, and Sustainable Development. Mariano Marcos State University, City of Batac 2906 Ilocos Norte. 56pp. Adviser: Mr. John Christian A. Arrogante A series of experiments and product developments were conducted at the Food Product Innovation Center located at the Science and Technology Park of the Mariano Marcos State University, City of Batac, Ilocos Norte, from April to July 2021, to formulate the papaitan dish with different bile concentrations, and developed the bouillon cube. The experiment was arranged in Completely Randomized Design. The papaitan dish was processed and formulated with three treatments. All the treatments (5%, 15% and 25%) were tested for microbial analysis. It was found that there was lower count of pathogenic microorganism such as Escherichia coli, Salmonella, and Staphylococcus aureus through aerobic plate count. The aroma, taste, and overall acceptability of all treatments are significantly different by p<0,05. Furthermore, Treatment I was the most acceptable by the panelists with a mean acceptability of 8.18 in terms of aroma, taste (8.34), and overall acceptability (8.50). As the concentration of bile increases, the sensory parameters of the product decreases and vice versa. In addition, the developed bouillon cube was stable for a month in room temperature. Moreover, the developed papaitan bouillon cube had cost a total of Php 227.06, while the production yield was 200 grams and a calculated break- even price of Php 11.35. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Thesis/Dissertation |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Inventory number | Barcode | Date last seen | Price effective from | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| MMSU Main Library | MMSU Main Library | Theses and Dissertation Section | 12/07/2021 | 5695 | 5695-UThesis | 12/07/2021 | 12/07/2021 | Thesis/Dissertation | Room Use Only |