Acceptability of radish (raphanus sativus l.) rootstock in making catsup (Record no. 398)

MARC details
000 -LEADER
fixed length control field 03856nam a22002417a 4500
003 - CONTROL NUMBER IDENTIFIER
control field URS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220117113524.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170519b xxu||||| |||| 00| 0 eng d
040 ## -
-- URS
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number QK 495
Item number .Ac19 2014
245 ## - TITLE STATEMENT
Title <a href="Acceptability of radish (raphanus sativus l.) rootstock in making catsup">Acceptability of radish (raphanus sativus l.) rootstock in making catsup</a>
Statement of responsibility, etc Iana Jane C. Halili... [et.al].
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc 2014
300 ## - PHYSICAL DESCRIPTION
Extent 58 leaves :
Other physical details illustrations ;
Dimensions 28 cm.
502 ## - DISSERTATION NOTE
Degree type Thesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong.
520 ## - SUMMARY, ETC.
Summary, etc EXECUTIVE SUMMARY: This study Entitled ACCEPTABILITY (Raphanus sativus L.) ROOTSTOCK IN MAKING CATSUP. This study aimed to make catsup out of radish, calculating the level of acceptability of radish in making catsup as evaluated by the elementary pupils, high school and college students, experts and housewives it determined the significant difference on the level of acceptability of radish catsup as evaluated by the respondents in terms of the given variables. As revealed by the five (5) groups of respondents in terms of color, elementary pupils, it ranked first with a weighted mean of 4.60, interpreted as very much accepted. College students ranked second which obtained a weighted mean of 4.47, and verbally interpreted as very much accepted. Experts ranked third, which obtained a weighted mean of 4.30 and verbally interpreted as very much accepted. Housewives ranked fourth with a weighted mean of 4.20, and verbally interpreted as very much accepted. Last in rank were the high school students with a weighted mean of 4.07, with a verbal interpretation of much accepted. As evaluated by the elementary pupils and college students in terms of aroma with a weighted mean of 4.27, and verbally interpreted as very much accepted. Experts ranked third with obtained a weighted mean of 4.40, and verbally interpreted as very much accepted. Housewives ranks fourth with a weighted mean of 3.9, interpreted as much accepted. Last ranked are high school students with a weighted mean of 3.06, and interpreted as much accepted. As revealed by the experts in terms of consistency, with a weighted mean of 4.50 and verbally interpreted as very much accepted. Elementary pupils and housewives got a weighted mean 4.20. Interpreted as very much accepted. College students ranked fourth with a weighted mean of 4.0 and verbally interpreted as much accepted. Last in ranked were the high school students which obtained a weighted mean of 3.87 and interpreted as much accepted. As revealed by the elementary pupils in terms of taste/flavor which obtained a weighted mean of 5.0 and verbally interpreted as very much accepted. Housewives ranked second which obtained a weighted mean of 4.30, and verbally interpreted as very much accepted. High school pupils ranked third with a weighted mean of 4.20, with a verbal interpretation of very much accepted. Experts ranked fourth with a weighted mean of 4.0, and verbally interpreted as much accepted. The computed F-value on the level of Acceptability of Radish Catsup as evaluated by the respondents in terms of characteristics, color, aroma, and consistency of the prepared catsup has no significant difference. Therefore, the hypothesis is accepted except the taste/flavor that there is significant difference which is rejected. As a result of the foregoing findings and conclusion, the following recommendations were offered: the taste of the prepared catsup should be enhanced; radish catsup should be kept refrigerated; and further studies should be conducted using other characteristics and variables.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking -- Radishes.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Canino, Liza A.
Relator term author
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Gonzales, Karen D.
Relator term author
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ilocso, Jed Hardie M.
Relator term author
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Mateo, Jon Edric A.
Relator term author
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Theses and dissertations
Holdings
Withdrawn status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Date acquired Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
  Library of Congress Classification     Reference Morong College Library Morong College Library 05/19/2017   QK 495 .Ac19 2014 URSMOR-CL-003940 06/06/2017 1 02/27/2019 Theses and dissertations

University of Rizal System
Email us at univlibservices@urs.edu.ph

Visit our Website www.urs.edu.ph/library