Organoleptic attributes of tilapia (oreochromis niloticus) enriched with rootcrops (sweet potato and taro) in fishball preparation/ (Record no. 370)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02916nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321154509.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250321b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Antolin, Cyvie Fate A. |
| 245 ## - TITLE STATEMENT | |
| Title | Organoleptic attributes of tilapia (oreochromis niloticus) enriched with rootcrops (sweet potato and taro) in fishball preparation/ |
| Statement of responsibility, etc. | Cyvie Fate A. Antolin |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2023 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvi, 74 leaves : |
| Other physical details | illustrations, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The study aimed to determine the organoleptic attributes of tilapia enriched with root crops (sweet potato and taro) in fishball preparation. The experimental research design was utilized to determine the description, desirability level on the quality and general acceptability in terms of color and appearance, texture, flavor and taste.<br/><br/> Ten (10) food tasters/panelists were involved in the sensory/organoleptic and acceptability evaluation of the tilapia fishball enriched with sweet potato and taro rootcrops. The panelists evaluated two samples for each of the finished products in each treatment while maintaining the anonymity where the sample fishballs were made of. The chi-square test was used if the fish and rootcrop pulp/leaves combinations in the different treatments affected the description, quality and acceptability of the fishballs.<br/><br/> Results on the descriptive evaluation the tilapia fishballs enriched with sweet potato showed the light brown color and appearance in Treatment 2 comparable to the control.<br/><br/> The texture of all experimental treatments in sweet potato enriched fishballs were smooth and tender similar to the control. A well-blended flavor and taste of the fish balls were the same in all experimental treatments when compared to the control. On the other hand, the tilapia fishballs enriched with taro were described to have brown to dark brown experimental treatments compared to the golden-brown color and appearance of the control. The experimental treatments in taro enriched fishballs produced better texture to be smooth and tender than the hard and tough control treatment. Treatment 2 of the sweet potato enriched fishball had a color and appearance as desirable as the control. In terms of flavor and taste Treatment 2 was adjudged to be more desirable than the other experimental treatments and the control. In taro enriched fishballs only Treatment 2 had desirable color and appearance. All experimental treatments had desirable texture and flavor and taste as the control treatment. The sweet potato and taro enriched tilapia fish balls obtained a mean score that was generally acceptable in making fishballs.<br/><br/>Keywords: Organoleptic Attributes, Taro, Sweet Potato, Fishball |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Master of Science-Home Technology) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Graduate School Section | 03/21/2025 | Donation | T An634o 2023 | T1027 | 03/21/2025 | 03/21/2025 | Thesis |
