Comparative study on banana (Musa sapientum) chips made from different varieties; Saging na Saba (Musa compressa), Saging na Kusapo (Musa 'x' paradisiaca manzano), Saging ng Kalabaw (Musa balbisiana)/ (Record no. 608)
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| fixed length control field | 01912nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331103432.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250331b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Collado, Jonalyn P. |
| 245 ## - TITLE STATEMENT | |
| Title | Comparative study on banana (Musa sapientum) chips made from different varieties; Saging na Saba (Musa compressa), Saging na Kusapo (Musa 'x' paradisiaca manzano), Saging ng Kalabaw (Musa balbisiana)/ |
| Statement of responsibility, etc. | Jonalyn P. Collado |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong:: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 34 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the quality and acceptability of banana chips made from different varieties of banana. The varieties used were Saging na Saba (Musa compressa) Saging na Kusapo (Musa 'x' paradisiacal manzano), Saging ng Kalabaw (Musa balbisiana) in making banana chips in terms of color and appearance, flavor and taste and texture of the finished product.<br/>The finished products were evaluated by the BSHT student major in Food and Nutrition using 9-point hedonic scale. The data gathered was subjected to the statistical analysis using the Analysis of variance (ANOVA) for a completely randomized design (CRD). Based on the results of the study the following conclusions were arrived at:<br/>No significant difference on the quality in terms of color and appearance, flavor and taste, texture and general acceptability of the finished products was observed by the sensory panelist. Most of the sensory characteristics of the banana chips were given mean ratings ranging from 7.7 to 8.7 of the descriptive equivalent of like very much to like extremely. The flavor and taste of control banana chips was given a mean rating of 8.7 with a descriptive equivalent of like extremely. The differences, however were found to be statistically not significant.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| 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 | Reference Section | 03/31/2025 | Donation | U (BSHT) C697c 2011 | U415 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
