Development of Bakassi (Anguilliformes) into various local dishes / Clarissa V. Bolotano [and three others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2018Description: iv, 76 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Eel is known locally in Cebu as Ubod, though smaller ones are called Bakassi (marketman 2008). Eels lack the hind pair of fins, adapting them for wriggling in the mud and through the crevices of reefs and rocky shores (Schweld et al., 2002). Eels possess high nutritional value that has health benefits. This study aims to develop bakassi into various local dishes. The inputs are the ingredients use in the development of bakassi into various local dishes, procedures of cooking the 3 various dishes in Lot 1, Lot 2 and Lot 3. The study intended to determine the general acceptability rate of bakassi into various local dishes according to its taste, texture, aroma and appearance and the significant difference between and among the develop bakassi into various local dishes. This study utilized an experimental research designed using researcher- made questionnaire which was answered by the randomly selected 60 criminology students from University of Cebu- Banilad Campus statistical recommendation treatment, costing of developed bakassi into various local dishes and gathering of data. Statistical treatment used for data analysis were weighted mean and One- way Anova. The result showed that Lot 3 which is the Dalisay was highly acceptable with a cost of P544.45. There is no significant difference between and among the bakassi dishes created. Therefore, the developed bakassi into various local dishes are better alternative main ingredient in terms of high nutritional value that benefits the health and for newly innovated dishes in restaurants.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T B63de 2018 (Browse shelf) | Not for loan | 3UCBL000025310 |
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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
Summary: Eel is known locally in Cebu as Ubod, though smaller ones are called Bakassi (marketman 2008). Eels lack the hind pair of fins, adapting them for wriggling in the mud and through the crevices of reefs and rocky shores (Schweld et al., 2002). Eels possess high nutritional value that has health benefits. This study aims to develop bakassi into various local dishes. The inputs are the ingredients use in the development of bakassi into various local dishes, procedures of cooking the 3 various dishes in Lot 1, Lot 2 and Lot 3. The study intended to determine the general acceptability rate of bakassi into various local dishes according to its taste, texture, aroma and appearance and the significant difference between and among the develop bakassi into various local dishes. This study utilized an experimental research designed using researcher- made questionnaire which was answered by the randomly selected 60 criminology students from University of Cebu- Banilad Campus statistical recommendation treatment, costing of developed bakassi into various local dishes and gathering of data. Statistical treatment used for data analysis were weighted mean and One- way Anova. The result showed that Lot 3 which is the Dalisay was highly acceptable with a cost of P544.45. There is no significant difference between and among the bakassi dishes created. Therefore, the developed bakassi into various local dishes are better alternative main ingredient in terms of high nutritional value that benefits the health and for newly innovated dishes in restaurants.
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