Acceptability of radish (raphanus sativus l.) rootstock in making catsup (Record no. 74606)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04101nam a22003017i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | URS |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | URS |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240416181556.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170519b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | URS |
| Language of cataloging | eng |
| Description conventions | rda |
| 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 | Acceptability of radish (raphanus sativus l.) rootstock in making catsup |
| Statement of responsibility, etc. | Iana Jane C. Halili... [et.al]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2014 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 58 leaves : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| Media type code | n |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| Carrier type code | nc |
| Source | rdacarrier |
| 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 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 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Online Request for Student Unpublished Works |
| Uniform Resource Identifier | <a href="https://forms.gle/7LqvGGkaDrUQqz429">https://forms.gle/7LqvGGkaDrUQqz429</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Theses and dissertations |
No items available.