| 000 -LEADER |
|---|
| fixed length control field |
02842nam a2200313 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 |
20190716125619.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180426b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu- Banilad |
| Transcribing agency |
University of Cebu- Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Camaligan, Jessabel, |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of chico into sausages / |
| Statement of responsibility, etc |
Jessabel Camaligan, [and four others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2017. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv,48 leaves : |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 501 ## - WITH NOTE |
|---|
| With note |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2017. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (leaves 32-34). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Sapodilla (Manilkara zapota) belongs to the plant family Sapotacae, locally known as Sapota or chico. The primary purpose of this research is to develop chico into sausages as a substitute for meat in the traditional means of making sausage or chorizo. First this study compared the corresponding costs in producing both chico and traditional sausage. Then, the study employed the experimental method in determining the acceptability of chico sausage with regards to its taste,texture,and aroma. The experimentation utilized a researcher-made questionnaire. The participants of this study were the fifteen randomly selected meat vendors and fifty-five meat consumers from a public market in Barangay Talamban Cebu City. Lastly, statistical treatments were used for data analysis.These are the weighted mean and Tukey's HSD Post Hoc test. In the chico sausages that has 150 g of chico, it has the total cost of P47.42 with a cost per serving that yields 15 g is P15.81. The meat sausage which uses 75g of ground lean pork and ground pork fat and has a total cost of P60.92 and a cost per serving that also yields 50 g is P20.31. The theoretical nutritional value of a 100 g of chico are the following: 73.7 g of water, 108 kcal of energy, 0.5 g of protein, 0.9 g o of fat, 24.5 g of carbohydrates, 7.3g of dietery fiber, 0.4 g of ash, 37 mg of calcium, 9 mg of phosphorous, 1.0 mg of iron, O g of retinol, 60 g of carotene, 10 g of total vitamin A, 0.01 mg of thiamine, 0.01 mg of riboflavin,and 28 mg of ascorbic acid. The chico sausage, which was rated as highly acceptable, required fewer ingredients and is less costly compared to the traditional meat sausage. The study concluded that the chico sausage is highly acceptable and captures the taste of the potential market. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rosauro, Cheene, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nellas, Jean E. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baguio,Ruzhel, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rosel, Dave, |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
mariz[new] |
| Date encoded |
04/26/2018 |
