TY  - BOOK
AU  - Catchero, Jenny M.
AU  - Balajadia, Louela V.
AU  - Jagna, Dyzsa R.
AU  - Castro, Hyacinth G.
AU  - Damole, Aubrey C.
TI  - The development of spider conch as an alternative seasoning
PY  - 2016///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016
N2  - Summary: Spider conch (lambis lambis) is common in the reef areas of the Indo Pacific region including the Philippines, Solomon Islands, Indonesia, Malaysia, India and Japan. Spider conch is a good source of protein that supports the function of our cells, muscles, tissues, and organs. Biochemical, microbiological and sensory analyses were made to assess the shelf life for period of four months. In the Philippines, spider conch can be found mostly in the Visayas region. Also, it can be found mostly in the Visayas region. Also, it can be found in areas where there is an abundance of red and brown algae which serve as their food abound. This study aims to develop seasoning using spider conch (lambis lambis). The study intended to determine the general acceptability of spider conch seasoning based on its sensory attributes in terms of its taste, aroma, appearance, texture. This study utilized an experimental research designed using researcher made questionnaire to test the general acceptability of weighted mean and one-way ANOVA. The researcher randomly selected thirty participants from University of Cebu Banilad Campus Cebu City. The results showed that lot 2 with 10 grams of spider conch seasoning powder was highly acceptable with a total cost of Php 104.00. There is no significant difference between and among the sensory evaluation of the three variants of seasoning. The best formulation in making seasoning would be 10 grams of spider conch
ER  -