| 000 -LEADER |
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| fixed length control field |
03061nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190716125300.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180417b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
[Hardbound] |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rivera, Ahejean C. |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of dessert using palm flour jelly (landang) as an alternative of starch / |
| Statement of responsibility, etc |
Ahejean, Rivera C. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Name of publisher, distributor, etc |
University of Cebu, |
| Date of publication, distribution, etc |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 80 pages : |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type |
volume |
| 501 ## - WITH NOTE |
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| With note |
Theses (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Contents: Chapter I The problem and its scope -- Chapter II Presentation,analysis, and interpretation of data -- Chapter III Summary, findings, conclusion, and recommendations. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
Summary: Palm flour jelly is also known as landang. It is traditionally used in making binignit in the Visayan region of the Philippines. The primary purpose of the study was to develop a dessert using a palm flour jelly (landang) as an alternative of starch. Statistical treatments used for data analysis were weighted mean and One- Way ANOVA. Thirty randomly selected participants were from Baranggay, Basak, Mandaue City, Cebu.The direct ingredient cost in developing dessert using palm flour jelly, in maja blanca total cost per serving in lot 1 P 2.53,lot 2 P 2.80, and lot 3 P 3.07. In sapin-sapin the total cost per serving in lot 1 P2.70, lot 2 P 2.60, and lot 3 P 3.48. The optimum ratio of maja in lot 1 (350g), lot 2 (400g) and lot 3 (450g) of palm flour jelly. In sapim-sapin, in lot 1 (150g), lot 2 (200g) and lot 3 (250g) of palm flour jelly. The findings showed that lot 2, with a formulation ratio of 400 grams of palm flour jelly and 1 cup of coconut milk for maja blanca was highly satisfactory with the total cost of P84.02 and cost per serving of P2.80 and 200 grams of palm flour jelly and 1 cup of coconut milk of sapin-sapin were highly satisfactory with the total cost of P77.7 and cost per serving of P2.60 regarding to its taste, aroma, texture and color. There is no significant difference between and among the taste aroma, texture and color based on its sensory attributes. It is concluded in developing dessert products using palm flour jelly, in maja blanca it is deal to make use of 400 grams of palm flour jelly with 1 cup of coconut milk. In sapin-sapin, 200 grams of palm flour jelly with 1 1/2 cup of coconut milk. It is recommended that the palm flour jelly can be alternative of starch in making maja blanca and sapin-sapin was acceptable to the general consumers. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Deans/Chairperson |
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| Department |
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| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
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| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Baclohan, Keith Jasper B. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mondejar, Danica, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Demiar, Ginalyn M. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Oporto, Alona R. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Angel[new] |
| Date encoded |
04/17/2018 |
