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Utilization and acceptability of Chitala ornata Gray 1831 (clown knife fish) in making fish sauce / Eva May T. Desalisa, Amir S. Lustado, Jacqueline S. Sistoso

By: Contributor(s): Material type: TextTextLanguage: English Publisher: December 2016Description: viii, 58 leaves : illustrations ; 28.5 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): LOC classification:
  • SH 307 D4514 2016
Dissertation note: Thesis BSF University of Rizal System. Cardona 2016 Summary: This study aimed to determine the utilization of clown knife fish in making fish sauce and its acceptability in terms of appearance, aroma and palatability. The coomb's model approach was used as guide in the conduct of the study. The input includes the recipe formulation of fish sauce materials, tools and equipment needed and hedonic scale. In terms of process, it includes the experimental procedures, statistical treatment and interpretation of data. Determine the acceptability of fish sauce made-out of clown knife fish was the output of the study. The experimental study utilized the perception of the panelists to determine the acceptability of fish sauce made-out of clown knife fish and commercial fish sauce in terms of appearance, aroma and palatability. The result using z-test revealed that there is no significant difference in terms of appearance, aroma and palatability on the perception of the respondents on the acceptability of fish sauce made-out of clown knife fish and commercial fish sauce. The respondents noted that the overall characteristics of the fish sauce was like very much. This means that the overall properties of the experimental fish sauce is comparable to the commercial fish sauce.
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Theses and dissertations Theses and dissertations Cardona College LIbrary General Stacks Non-fiction SH 307 D4514 2016 (Browse shelf(Opens below)) Not for loan URSCAR-UGT191

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Thesis BSF University of Rizal System. Cardona 2016

This study aimed to determine the utilization of clown knife fish in making fish sauce and its acceptability in terms of appearance, aroma and palatability. The coomb's model approach was used as guide in the conduct of the study. The input includes the recipe formulation of fish sauce materials, tools and equipment needed and hedonic scale. In terms of process, it includes the experimental procedures, statistical treatment and interpretation of data. Determine the acceptability of fish sauce made-out of clown knife fish was the output of the study. The experimental study utilized the perception of the panelists to determine the acceptability of fish sauce made-out of clown knife fish and commercial fish sauce in terms of appearance, aroma and palatability. The result using z-test revealed that there is no significant difference in terms of appearance, aroma and palatability on the perception of the respondents on the acceptability of fish sauce made-out of clown knife fish and commercial fish sauce. The respondents noted that the overall characteristics of the fish sauce was like very much. This means that the overall properties of the experimental fish sauce is comparable to the commercial fish sauce.

Desalisa, E. T., Lustado, A. S. and Sistoso, J. S. (2016). Utilization and acceptability of Chitala ornata Gray 1831 (clown knife fish) in making fish sauce. Cardona: University of Rizal System.

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