Tinapang galunggong (Decapterus Macarellus) in different flavors / Maria Genissa V. Antonio, Bien Kenneth L. Payongayong and Jeffrey M. Perez.
Material type:
TextPublisher: Rosario, Cavite : Cavite State University-CCAT Campus, 2010Description: vii, 33 leaves : illustrations ; 28 cmSubject(s): Taste testing | Tinapa preparation | Common tinapa flavor | Flavor effectivenessLOC classification: UM QP 141 | A58 2010Summary: Antonio, Maria Genissa Vergara, Payongayong, Bien Kenneth Lucero; Perez, Jeffrey Monton. Cavite State University Rosario. Science Education Laboratory High School. Tejeros Convention, Rosario, Cavite 2009. "TINAPANG GALUNGGONG (DECAPTERUS MACARELLUS) IN DIFFERENT FLAVORS".
Adviser: Mrs. Caridad S. Merced
This study was conducted to determine the significant difference in preparing tinapa in different flavors such as chili, curry and adobo. Specifically, it sought to determine their differences with common tinapa flavor.
There were 66 respondents involved in the study to taste the product, 28 high school students and 38 from the researcher's neighborhood. The data collected were analyzed and interpreted using the ANOVA (Analysis of Variance) with two (2) replications such as: TO common tinapa flavor, T1 chili flavor, T2-curry flavor, T3 adobo flavor and Cramer's V to determine its significant difference in flavors.
The results of the study revealed that the adobo flavored tinapa was considered as the best flavor than chili and curry. The three (3) variables had its distinct flavors during the taste test. The null hypothesis was accepted.
From the findings and conclusions of the study, the following recommendations are hereby given.
1. The researchers used an entrepreneurship such as small store that will start a small business scale in making flavored tinapa in future
2. Endorse the product to the tinapa financers to try the new flavor in different processing
3. Plan for the packaging and viability of the product.
4. Adopt a community based program, in coordination with the municipality of Rosario, such as IGP (Income Generating Program) for the jobless families in the community.
| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | UM QP 141 A58 2010 (Browse shelf) | 1 | Available | T00050 |
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| UM QL 444.C7 C37 2017 Identification and classification of marine corepods present in the coastal waters of Rosario, Cavite / | UM QL 513.T3 D46 2008 Effects of selected spices, condiments and detergent in controlling termites / | UM QP 519.9.M53 Development of a microscope cellphone adapter / | UM QP 141 A58 2010 Tinapang galunggong (Decapterus Macarellus) in different flavors / | UM QR 117 B33 2012 Bacterial colony count of poultry meat from selected marketing In lowland Cavite / | UM QR 86 P37 2007 Effects of fresh and salt water on the growth of escherichia coli / | UM Q 49 D48 2018 Development of pH test kit from anthocyanin extract of water hyacinth (Eichhornia crassipes Mart.) petals / |
Research Study (LSHS) -- Cavite State University-CCAT Campus, 2010.
Includes bibliographical references and appendices.
Antonio, Maria Genissa Vergara, Payongayong, Bien Kenneth Lucero; Perez, Jeffrey Monton. Cavite State University Rosario. Science Education Laboratory High School. Tejeros Convention, Rosario, Cavite 2009. "TINAPANG GALUNGGONG (DECAPTERUS MACARELLUS) IN DIFFERENT FLAVORS".
Adviser: Mrs. Caridad S. Merced
This study was conducted to determine the significant difference in preparing tinapa in different flavors such as chili, curry and adobo. Specifically, it sought to determine their differences with common tinapa flavor.
There were 66 respondents involved in the study to taste the product, 28 high school students and 38 from the researcher's neighborhood. The data collected were analyzed and interpreted using the ANOVA (Analysis of Variance) with two (2) replications such as: TO common tinapa flavor, T1 chili flavor, T2-curry flavor, T3 adobo flavor and Cramer's V to determine its significant difference in flavors.
The results of the study revealed that the adobo flavored tinapa was considered as the best flavor than chili and curry. The three (3) variables had its distinct flavors during the taste test. The null hypothesis was accepted.
From the findings and conclusions of the study, the following recommendations are hereby given.
1. The researchers used an entrepreneurship such as small store that will start a small business scale in making flavored tinapa in future
2. Endorse the product to the tinapa financers to try the new flavor in different processing
3. Plan for the packaging and viability of the product.
4. Adopt a community based program, in coordination with the municipality of Rosario, such as IGP (Income Generating Program) for the jobless families in the community.
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