000			02975nam a22003017a 4500
003			OSt
005			20250308030402.0
008			240601b ||||| |||| 00| 0 eng d
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda.
050			_aUM QP 141 _bA58 2010
100			_aAntonio, Maria Genissa V., author. _913258
245			_aTinapang galunggong (Decapterus Macarellus) in different flavors / _cMaria Genissa V. Antonio, Bien Kenneth L. Payongayong and Jeffrey M. Perez.
260			_aRosario, Cavite : _bCavite State University-CCAT Campus, _c2010.
300			_avii, 33 leaves : _billustrations ; _c28 cm
500			_aResearch Study (LSHS) -- Cavite State University-CCAT Campus, 2010.
504			_aIncludes bibliographical references and appendices.
520			_aAntonio, Maria Genissa Vergara, Payongayong, Bien Kenneth Lucero; Perez, Jeffrey Monton. Cavite State University Rosario. Science Education Laboratory High School. Tejeros Convention, Rosario, Cavite 2009. "TINAPANG GALUNGGONG (DECAPTERUS MACARELLUS) IN DIFFERENT FLAVORS". Adviser: Mrs. Caridad S. Merced This study was conducted to determine the significant difference in preparing tinapa in different flavors such as chili, curry and adobo. Specifically, it sought to determine their differences with common tinapa flavor. There were 66 respondents involved in the study to taste the product, 28 high school students and 38 from the researcher's neighborhood. The data collected were analyzed and interpreted using the ANOVA (Analysis of Variance) with two (2) replications such as: TO common tinapa flavor, T1 chili flavor, T2-curry flavor, T3 adobo flavor and Cramer's V to determine its significant difference in flavors. The results of the study revealed that the adobo flavored tinapa was considered as the best flavor than chili and curry. The three (3) variables had its distinct flavors during the taste test. The null hypothesis was accepted. From the findings and conclusions of the study, the following recommendations are hereby given. 1. The researchers used an entrepreneurship such as small store that will start a small business scale in making flavored tinapa in future 2. Endorse the product to the tinapa financers to try the new flavor in different processing 3. Plan for the packaging and viability of the product. 4. Adopt a community based program, in coordination with the municipality of Rosario, such as IGP (Income Generating Program) for the jobless families in the community.
546			_aIn English text.
650			_aTaste testing. _915127
650			_aTinapa preparation. _915128
650			_aCommon tinapa flavor. _915129
650			_aFlavor effectiveness. _915130
700			_aPayongayong, Bien Kenneth L., author. _913259
700			_aPerez, Jeffrey M., author. _913260
700			_aMerced, Caridad S., adviser. _910334
942			_2lcc _cT/M/D _hQP 141 A58 2010 _kUM
999			_c3543 _d3543