Development and cosumer acceptability of bamboo shoot (labong) kropek as a healthy snack alternative/
GARCIA, PATRICIA JANE
Development and cosumer acceptability of bamboo shoot (labong) kropek as a healthy snack alternative/ Patricia Jane Garcia, Gerlie I. Dalida, Kathleen Joy L. Valencia, Mary Joy A. Cernbito, and Liezette Jastine B. Astorga.-- - MANILA TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES 2026 - xiii, 106 pages: 29 cm
Bachelor's Thesis
College of Industrial Education.--
Includes bibliographic references and index.
This study developed bamboo shoot kropek as a healthier snack alternative
by formulating and refining a standardized recipe, evaluating its nutritional
composition, and assessing consumer acceptability. An experimental product
development approach was employed, involving multiple formulation trials,
followed by sensory evaluation and proximate analysis. Sensory evaluation was
conducted at the Technological University of the Philippines, Manila, from August
to December 2025 using a 5-point hedonic scale to assess appearance, aroma,
taste, texture, and overall acceptability among 45 purposively selected
respondents, comprising students, food enthusiasts, and food experts. Descriptive
statistics using mean and SD were applied, while One-Way Analysis of Variance
at the 0.05 level of significance was used to determine differences among
respondent groups. Proximate analysis of the developed product per 100 g yielded
1.77 g moisture, 3.88 g ash, 4.80 g protein, 53.07 g carbohydrates, 36.48 g crude
fat, and 559.80 calories, indicating a low-moisture, energy-dense fried snack with
measurable mineral and protein contribution. Sensory evaluation results
demonstrated a high level of acceptance among students and food enthusiasts,
both obtaining identical grand mean scores of 4.77, whereas food experts likewise
rated the product as highly acceptable, though with a comparatively lower grand
mean of 4.39. ANOVA results revealed significant differences among respondent
categories for taste and general acceptability, whereas appearance, aroma, and
texture did not differ significantly. Overall, bamboo shoot kropek demonstrated
strong consumer acceptability and feasibility as an innovative bamboo-based
snack, with taste optimization recommended to improve acceptance across all
respondent groups.
Keywords: bamboo shoot kropek, product development, sensory
evaluation, proximate analysis, consumer acceptability, One-Way ANOVA
Home economics
Kropek
labong
Snack Alternative
BTH T 73 / G37 2026
Development and cosumer acceptability of bamboo shoot (labong) kropek as a healthy snack alternative/ Patricia Jane Garcia, Gerlie I. Dalida, Kathleen Joy L. Valencia, Mary Joy A. Cernbito, and Liezette Jastine B. Astorga.-- - MANILA TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES 2026 - xiii, 106 pages: 29 cm
Bachelor's Thesis
College of Industrial Education.--
Includes bibliographic references and index.
This study developed bamboo shoot kropek as a healthier snack alternative
by formulating and refining a standardized recipe, evaluating its nutritional
composition, and assessing consumer acceptability. An experimental product
development approach was employed, involving multiple formulation trials,
followed by sensory evaluation and proximate analysis. Sensory evaluation was
conducted at the Technological University of the Philippines, Manila, from August
to December 2025 using a 5-point hedonic scale to assess appearance, aroma,
taste, texture, and overall acceptability among 45 purposively selected
respondents, comprising students, food enthusiasts, and food experts. Descriptive
statistics using mean and SD were applied, while One-Way Analysis of Variance
at the 0.05 level of significance was used to determine differences among
respondent groups. Proximate analysis of the developed product per 100 g yielded
1.77 g moisture, 3.88 g ash, 4.80 g protein, 53.07 g carbohydrates, 36.48 g crude
fat, and 559.80 calories, indicating a low-moisture, energy-dense fried snack with
measurable mineral and protein contribution. Sensory evaluation results
demonstrated a high level of acceptance among students and food enthusiasts,
both obtaining identical grand mean scores of 4.77, whereas food experts likewise
rated the product as highly acceptable, though with a comparatively lower grand
mean of 4.39. ANOVA results revealed significant differences among respondent
categories for taste and general acceptability, whereas appearance, aroma, and
texture did not differ significantly. Overall, bamboo shoot kropek demonstrated
strong consumer acceptability and feasibility as an innovative bamboo-based
snack, with taste optimization recommended to improve acceptance across all
respondent groups.
Keywords: bamboo shoot kropek, product development, sensory
evaluation, proximate analysis, consumer acceptability, One-Way ANOVA
Home economics
Kropek
labong
Snack Alternative
BTH T 73 / G37 2026