Utilization and acceptability of Sarotherodon melanothero Leo Nico and Matt Neilson (blackchin tilapia) in making smoked fish / Janice J. Desalisa, David John B. Dionisio, Angelo A. Tan

Developmental Research Methodology

Thesis BSF University of Rizal System. Cardona 2016

The study attempted to determine the utilization and acceptability of blackchin tilapia in making smoked fish. The study was conducted on March 3, 2016. The result of the study revealed that the perceptions of the respondents on the level of acceptabilit of blackchin tilapia in making smoked fish are very acceptable by the respondents. In terms of appearance, blackchin tilapia had the weighted mean of 8.9 which is verbal interpretation of "Liked extremely" while nile tilapia got weighted mean of 8.9 with verbal interpretation of "Liked extremely". In terms of texture, the weighted mean gained of blackchin tilapia was 8.1 while nile tilapia got 8.5 with the same verbal interpretation of "liked extremely". In terms of aroma, blackchin tilapia got the weighted mean of 8.92 with its verbal interpretation of "liked extremely" while nile tilapia got the weighted mean of 8.94 with verbal interpretation of "liked extremely". In terms of palatability, blackchin tilapia got 8.92 of weighted mean while nile tilapia got 8.96 with the same verbal interpretation of "liked extremely". The result means that in terms of palatability of blackchin tilapia as processed smoke fish was accepted to the respondents. Furthermore, the computed Z- value of the study revealed that there was no significant difference in the perception of the respondent in terms of appearance, texture aroma and palatability. In terms of two product was significant that they "liked extremely" and accepted the two products by the respondents. In addition, the general acceptability of blackchin tilapia in making smoked fish is very well accepted by the respondents.

Desalisa, J. J., Dionisio, D. B. and Tan, A. A. (2016). Utilization and acceptability of Sarotherodon melanothero Leo Nico and Matt Neilson (blackchin tilapia) in making smoked fish. Cardona: University of Rizal System.