| 000 -LEADER |
|---|
| fixed length control field |
02614nam 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 |
20190716125347.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180427b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
[Hardbound] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nasibog, Hazel M. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development of desiccated (nypa fruticans) nipa fruit / |
| Statement of responsibility, etc |
Hazel M. Nasibog [and four others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2016. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 73 pages : |
| 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, 2016. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: Chapter 1 The problem and its scope -- Chapter 2 Presentation,analysis and interpretation of data -- Chapter 3 Summary of findings, Conclusions and recommendations. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: The primary purpose of the study was to dessert products using nipa palm fruit as the study was intended to determine the general acceptability of desiccated nipa fruit based on its sensory attributes. And it serves as an alternative desiccated coconut. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the desiccated nipa fruit based on its sensory attributes such as ; Taste; Texture; and appearance. Statistical treatment used for data analysis were weighted mean and One-way ANOVA. Eighty two (82) randomly selected participants were from centro temporary public market, Mandaue City. The findings showed that macaroons which contain 200 grams of desiccated nipa fruit and 300 ml of condensed milk, in term of taste, texture, and appearance was the most acceptable, which has an average cost of Php 82.80. Unlike the snowballs which contains 180 grams of desiccated nipa fruit and 300 ml of condensed milk, in term of taste, texture, and appearance was moderately acceptable, which also has an average cost of Php33.37? There is no significant difference between and among various amounts of dessert products using desiccated nipa fruit. The study also concludes that the mixture of 200 grams of desiccated nipa fruit with 300 ml of condensed milk was the best formulation on making desserts. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Silva, Eunice Ann P. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lenares, Irish M. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gungob, Mary Rose D. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Diaz Reah Mae A. |
| 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 |
04/27/2018 |
