University of Cebu-Banilad Library

Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.

Includes bibliographical references (leaves 42-43).

Summary: Tree snail is edible unlike other types of snail, when boiled, it will remove the slimy texture of the snail. The primary purpose of this study is to develop a tree snail (Helicostyla daphnis) as an alternative to meat for spring rolls, steamed dumplings and meatballs. The study utilized the experimental research design using researcher-made questionnaire. There were 30 randomly selected participants that are students from the university. Statistical treatments used were weighted mean and One-way ANOVA. The ingredients used were the following: spring rolls wrappers, tree snail meat, wanton and spring roll wrapper and eggs. the cost in making rolls was P160.10 for every serving size of 20 grams; for steamed dumplings P173.72 for every serving size of 25 grams; and for meatballs P167.44 for every serving size of 28 grams. The optimum ratio of making tree snail as an alternative to meat for spring rolls, steamed dumplings,a d meatballs was 30 pieces of tree snails with 1 piece of egg in lot 1; 30 pieces of tree snail with 5 pieces of egg in lot 2; and 30 pieces of tree snails with 2 pieces of egg in lot 3. The theoretical nutritional value of tree snail were the following: 10 mg. of calcium, 3.50 mg. of iron, 382 mg. of potassium and 16.10 g of protein. The most acceptable tree snail as an alternative meat with regards to appearance, aroma, and taste. It is concluded that the best formulation for the developed three snails product is lot 2 steamed dumplings which contains 500 grams of tree snail meat, 80 grams of ginger, 20 grams garlic, 50 grams of onion, 1/4 cup of soy sauce, 1/8 cup of sesame oil, 300 grams of cabbage and 5 pieces eggs as binder since it produced the most pleasant appearance, the savory smell of aroma and distinct taste.

HRM

English