000			03061nam a22003257a 4500
003			OSt
005			20190716125300.0
008			180417b xxu||||| |||| 00| 0 eng d
020			_a[Hardbound]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aRivera, Ahejean C.
245			_aDevelopment of dessert using palm flour jelly (landang) as an alternative of starch / _cAhejean, Rivera C.
260			_aCebu City : _bUniversity of Cebu, _c2016.
300			_aiv, 80 pages :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aTheses (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.
505			_aContents: Chapter I The problem and its scope -- Chapter II Presentation,analysis, and interpretation of data -- Chapter III Summary, findings, conclusion, and recommendations.
520			_aSummary: Palm flour jelly is also known as landang. It is traditionally used in making binignit in the Visayan region of the Philippines. The primary purpose of the study was to develop a dessert using a palm flour jelly (landang) as an alternative of starch. Statistical treatments used for data analysis were weighted mean and One- Way ANOVA. Thirty randomly selected participants were from Baranggay, Basak, Mandaue City, Cebu.The direct ingredient cost in developing dessert using palm flour jelly, in maja blanca total cost per serving in lot 1 P 2.53,lot 2 P 2.80, and lot 3 P 3.07. In sapin-sapin the total cost per serving in lot 1 P2.70, lot 2 P 2.60, and lot 3 P 3.48. The optimum ratio of maja in lot 1 (350g), lot 2 (400g) and lot 3 (450g) of palm flour jelly. In sapim-sapin, in lot 1 (150g), lot 2 (200g) and lot 3 (250g) of palm flour jelly. The findings showed that lot 2, with a formulation ratio of 400 grams of palm flour jelly and 1 cup of coconut milk for maja blanca was highly satisfactory with the total cost of P84.02 and cost per serving of P2.80 and 200 grams of palm flour jelly and 1 cup of coconut milk of sapin-sapin were highly satisfactory with the total cost of P77.7 and cost per serving of P2.60 regarding to its taste, aroma, texture and color. There is no significant difference between and among the taste aroma, texture and color based on its sensory attributes. It is concluded in developing dessert products using palm flour jelly, in maja blanca it is deal to make use of 400 grams of palm flour jelly with 1 cup of coconut milk. In sapin-sapin, 200 grams of palm flour jelly with 1 1/2 cup of coconut milk. It is recommended that the palm flour jelly can be alternative of starch in making maja blanca and sapin-sapin was acceptable to the general consumers.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aBaclohan, Keith Jasper B.
700			_aMondejar, Danica,
700			_aDemiar, Ginalyn M.
700			_aOporto, Alona R.
942			_2ddc _cTHE
998			_cAngel[new] _d04/17/2018
999			_c8178 _d8178