000			02539nam a22003137a 4500
003			OSt
005			20190716123222.0
008			180706b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aCatchero, Jenny M.
245			_aThe development of spider conch as an alternative seasoning / _cLouela V. Balajadia [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_aiv, 54 leaves :
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.
520			_aSummary: 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.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aBalajadia, Louela V.
700			_aJagna, Dyzsa R.
700			_aCastro, Hyacinth G.
700			_aDamole, Aubrey C.
942			_2ddc _cTHE
998			_cmariz[new] _d07/06/2018
998			_cCharmaine[edited] _d06/08/2019
999			_c8664 _d8664