Inojales, Baby Girl,
Development of oyster (Crassostrea Gigas) to a healthy main dish as a substitute for meat / Baby Girl Inojales [and three others]. - Cebu City : University of Cebu, 2018. - iv, 64 leaves :
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: Oyster also known as Talaba in Cebu, Philippines. This seafood is famous for its extremely versatile and delicious meat. This study aims to develop oysters into various products. The inputs are the ingredients use in the development of oyster products in Lot 1, Lot 2 and Lot 3,corresponding cost of the ingredients used in development of the oyster into various products. The study aimed to determine the general acceptability rate of the oyster into sisig, deep fried and siomai according to its sensory attributes which are ; appearance, aroma, taste and texture and the significant difference between among the developed oyster product. This study utilized an experimental research designed using research made questionnaire, which was answered by the fifty fourth year HRM students from University of Cebu- Banilad Campus. Statistical treatment used for data analysis was weighted mean and One- way ANOVA. The result showed that sisg was highly acceptable in all sensory attributes with higher level of mean. There is no significant difference between and among the sensory attributes of the three oyster products. Therefore, the developed oyster into sisig, deep fried and siomai are better alternative dishes to commercial dishes available in the market in terms of high nutritional value, health benefits and cost.
English
Development of oyster (Crassostrea Gigas) to a healthy main dish as a substitute for meat / Baby Girl Inojales [and three others]. - Cebu City : University of Cebu, 2018. - iv, 64 leaves :
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: Oyster also known as Talaba in Cebu, Philippines. This seafood is famous for its extremely versatile and delicious meat. This study aims to develop oysters into various products. The inputs are the ingredients use in the development of oyster products in Lot 1, Lot 2 and Lot 3,corresponding cost of the ingredients used in development of the oyster into various products. The study aimed to determine the general acceptability rate of the oyster into sisig, deep fried and siomai according to its sensory attributes which are ; appearance, aroma, taste and texture and the significant difference between among the developed oyster product. This study utilized an experimental research designed using research made questionnaire, which was answered by the fifty fourth year HRM students from University of Cebu- Banilad Campus. Statistical treatment used for data analysis was weighted mean and One- way ANOVA. The result showed that sisg was highly acceptable in all sensory attributes with higher level of mean. There is no significant difference between and among the sensory attributes of the three oyster products. Therefore, the developed oyster into sisig, deep fried and siomai are better alternative dishes to commercial dishes available in the market in terms of high nutritional value, health benefits and cost.
English