Utilization and acceptability of clown Knife fish (Chitala ornata) as fish longganisa / Joelito B. Bulawan, Vie Alyssa M. Nuñez

Experimental Research Methodology

Thesis BSF University of Rizal System. Cardona 2016

This study aimed to determine the Utilization of Clown Knife fish (Chitala ornata) as fish Longganisa and determine its acceptability in terms of appearance, texture, aroma and palatability. The study used experimental method which is qualitative and quantitative in the aspect of gathering data descriptive design was used. The instrument data used was questionnaire-checklist. A grouped of 50 respondents 3rd and 4th year HRM students in URS Morong evaluated the products through sensory evaluation to identify the level of the acceptability of the panelists. The result revealed that the panelist rated the products in terms of Appearance, 7.5 (Like very much), Texture, 7.0 (Like moderately), Aroma 7.4 (Like Moderately) and palatability, 6.98 (Like moderately) of formulated recipes of longganisa made made-out of Clown knife fish (Chitala ornata). While the commercial Longganisa revealed the panel rated in terms of appearance, 7.22 (Like moderately), Texture, 6.64 (Like moderately), Aroma, 6.64 (like moderately) and palatability, 7.06 (like moderately). Base on the statistical analysis, there is no significant difference among the acceptability of the panelist on the commercial longganisa and milkfish longganisa.

Bulawan, J. B. and Nuñez, V. M. (2016). Utilization and acceptability of clown Knife fish (Chitala ornata) as fish longganisa. Cardona: University of Rizal System.