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Development of ubod (Anguilliformes) into various local dishes / Farina Mae O. Cuizon, and three others.

By: Cuizon, Farina Mae OContributor(s): Quano, Arjay L | Pasco, Blezelle Marie A | Tindoy, Gerzon SMaterial type: Text

TextPublisher: Cebu City, Philippines : [Publisher not identified], c2019Description: i, 72 leavesContent type: text Media type: unmediated Carrier type: volume

Contents:

Contents: I The problem and its scope -- II. Presentation, Analysis and Interpretation of data -- III. Summary, Findings, Conclusion and Recommendations.

Summary: Summary: Eels have many health benefits as they contain high in omega-3 and 6, vitamins and minerals. It means that eels rejuvenate the skin, decrease cholesterol, lowers blood pressure, and reduces the risk of developing arthritis. It also promotes good eyesight, typical brain development, and nervous system function. It can also delay the development of type 2-diabetes (Samayal, M. 2013). The primary purpose of this study is to develop ubod into various local dishes. This study was intended to determine the general acceptability of Ubod into different local dishes regarding taste, texture, aroma and appearance and its significant differences between Sisig, Spirng rolls and Meatballs. This study utilized an experimental design using a researcher-made questionnaire who was answered by the sixty (60) participants. There were sixty participants from the HRM department in the actual survey from the University of Cebu-Banilad Campus to determine the satisfaction ratings of the Ubod in regards to the sensory attributes. The data gathered will be subjected to treatment to facilitate interpretation of results using the following methods: simple percentage, weighted mean, one-way ANOVA, and the chi-square.

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Item type	Current location	Call number	Status	Date due	Barcode
Thesis	Periodicals	T C89de 2019 (Browse shelf)	Not for loan		3UCBL000026049

Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2019.

Contents: I The problem and its scope -- II. Presentation, Analysis and Interpretation of data -- III. Summary, Findings, Conclusion and Recommendations.

Summary: Eels have many health benefits as they contain high in omega-3 and 6, vitamins and minerals. It means that eels rejuvenate the skin, decrease cholesterol, lowers blood pressure, and reduces the risk of developing arthritis. It also promotes good eyesight, typical brain development, and nervous system function. It can also delay the development of type 2-diabetes (Samayal, M. 2013). The primary purpose of this study is to develop ubod into various local dishes. This study was intended to determine the general acceptability of Ubod into different local dishes regarding taste, texture, aroma and appearance and its significant differences between Sisig, Spirng rolls and Meatballs. This study utilized an experimental design using a researcher-made questionnaire who was answered by the sixty (60) participants. There were sixty participants from the HRM department in the actual survey from the University of Cebu-Banilad Campus to determine the satisfaction ratings of the Ubod in regards to the sensory attributes. The data gathered will be subjected to treatment to facilitate interpretation of results using the following methods: simple percentage, weighted mean, one-way ANOVA, and the chi-square.

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