000			02614nam a22003257a 4500
003			OSt
005			20190716125347.0
008			180427b xxu||||| |||| 00| 0 eng d
020			_a[Hardbound]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aNasibog, Hazel M.
245			_aDevelopment of desiccated (nypa fruticans) nipa fruit / _cHazel M. Nasibog [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 73 pages :
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu-Banilad, 2016.
505			_aContents: Chapter 1 The problem and its scope -- Chapter 2 Presentation,analysis and interpretation of data -- Chapter 3 Summary of findings, Conclusions and recommendations.
520			_aSummary: The primary purpose of the study was to dessert products using nipa palm fruit as the study was intended to determine the general acceptability of desiccated nipa fruit based on its sensory attributes. And it serves as an alternative desiccated coconut. This study utilized an experimental research design using researcher-made questionnaire to test the acceptability of the desiccated nipa fruit based on its sensory attributes such as ; Taste; Texture; and appearance. Statistical treatment used for data analysis were weighted mean and One-way ANOVA. Eighty two (82) randomly selected participants were from centro temporary public market, Mandaue City. The findings showed that macaroons which contain 200 grams of desiccated nipa fruit and 300 ml of condensed milk, in term of taste, texture, and appearance was the most acceptable, which has an average cost of Php 82.80. Unlike the snowballs which contains 180 grams of desiccated nipa fruit and 300 ml of condensed milk, in term of taste, texture, and appearance was moderately acceptable, which also has an average cost of Php33.37? There is no significant difference between and among various amounts of dessert products using desiccated nipa fruit. The study also concludes that the mixture of 200 grams of desiccated nipa fruit with 300 ml of condensed milk was the best formulation on making desserts.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aSilva, Eunice Ann P.
700			_aLenares, Irish M.
700			_aGungob, Mary Rose D.
700			_aDiaz Reah Mae A.
942			_2ddc _cTHE
998			_cangel[new] _d04/27/2018
999			_c8247 _d8247