02447nam a22001937a 4500003000400000005001700004008004100021040001400062100002200076245011700098260000900215300003000224500013800254504003200392520166700424942001602091999001702107952012902124OSt20250808135400.0211207b        |||||||| |||| 00| 0 eng d  aMMSUcULS  aRopero,Anelia R.   aDevelopment of beef soup (Papaitan dish) bouillon cube with varying concentrations of rile / cAnelia R. Ropero   c2021  axiv, 56 leaves ; c28 cm.  aThesis (BS Food Technology) – Mariano Marcos State University-College of Agriculture, Food and Sustainable Development, Batac City
  aBibliography: leaves 35-36.  a				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.  2ddccTHEDIS  c16982d16982  00102ddc4070aMMSU_MAINbMMSU_MAINcTHESESd2021-12-07i5695p5695-UThesisr2021-12-07w2021-12-07yTHEDISzRoom Use Only