000			02559nam a22003137a 4500
003			OSt
005			20190716131150.0
008			190509b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aVerdida, Danilo A.
245			_aDevelopment of a healthy young coconut (Cocos Nucifera) into a various dessert / _cDanilo A. Verdida, [and three others].
260			_aCebu City : _bUniversity of Cebu, _c2018.
300			_aiv, 86 (various) leaves : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree in Bachelor of Science in Hotel and R estaurant Management )-- University of Cebu- Banilad, 2018.
504			_aIncludes references (leaves 58-61)
520			_aSummary:This primary study aimed to develop a dessert using young coconut (Cocos Nucifera) as the main ingredients namely deep fried coconut ships, oven baked coconut ships and roasted desiccated coconut. The study intended to determine the general acceptability of which provide according to their taste, aroma, texture and color and the significant difference among the products. The study used an experimental research design using researcher-made survey questionnaires, which were answered by 82 randomly selected SHS students from university of University of Cebu-Banilad Campus. Statistical treatment used for data analysis are weighted mean and one way ANOVA. The results showed that deep friend young coconut were the most highly acceptable among the three products and among the sensory attributes, with the production cost of average between deep friend young coconut chips is P124.25 and for the oven baked young coconut chips is P53.25 and for the roasted desiccated coconut is also P53.25. There is no significant difference in the general acceptability among the three products and in terms of their sensory attributes is because they were all made from the same thing – with young coconut chips has the most exceptional taste while the oven baked young coconut chips have the moderate appearance and texture and roasted desiccated is just average in taste, texture and aroma.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aJakosalem, Keith Laurence L.
700			_aVentura, Abven Mark M.
700			_aAlvarez, Kenneth Earl L.
942			_2ddc _cTHE
998			_ccrislyn[new] _d05/09/2019
998			_cCharmaine[edited] _d06/22/2019
999			_c10143 _d10143