MARC details
| 000 -LEADER |
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| fixed length control field |
03034nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260306155232.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260306b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH 717 TX |
| Item number |
A46 2025 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Amores, Czeckiel Antoine T. |
| Relator term |
Author |
| 245 ## - TITLE STATEMENT |
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| Title |
Developement of herbsand spice bouillon cubes/ |
| Statement of responsibility, etc. |
Czeckiel Antoine T. Amores, Clark Lois S. Dimanahan, Jayzel A. Noma, Mae Kyla B. Petagara, and Claire L. Samillano.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Manila |
| Name of publisher, distributor, etc. |
Technological University of the Philippines |
| Date of publication, distribution, etc. |
2025 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 143 page: |
| Dimensions |
29cm |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
Bachelor's Thesis |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Industrial Technology.-- |
| Degree type |
Bachelor of Technology in Culinary Technology: |
| Name of granting institution |
Technological University of the Philippines, |
| Year degree granted |
2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The research study developed herb-and-spice bouillon cubes using locally available ingredients such as thyme, chives, rosemary, parsley, lemongrass, basil, and black pepper.<br/>The production process involved dehydration, grinding to achieve a 100% fine powder, binding, and moulding to ensure compactness and uniform measurements. To ensure product quality and safety, both microbial examination and proximate analysis were conducted. Microbiological results showed excellent safety compliance, with Standard Plate Count, Coliform Count, Escherichia coli, and Yeast and Mold Count all below 10 CFU/g, and Salmonella testing negative per 25 g sample. These findings confirm that the product is safe for consumption and falls well within accepted microbial standards. Proximate analysis further demonstrated desirable nutritional attributes: moisture content of 6.08 g/100 g, ash at 19.00 g/100 g, crude protein at 9.17 g/100 g, total fat at 27.05 g/100 g, and carbohydrates at 38.7 g/100 g. These values indicate that the bouillon cubes meet established compositional and quality parameters for dehydrated products. Sensory evaluation assessed aroma, appearance, taste, mouthfeel, and overall flavour. Consumers noted that the blend of herbs and spices produced a pleasant aroma, balanced taste, and improved flavour profile. The combination of natural herbs and the high salt content contributed to enhanced sensory perception while also providing antimicrobial benefits that support product shelf stability. With its natural ingredients and low moisture content, the developed bouillon cube presents a healthier and more beneficial alternative to commercially available options.<br/>Keywords: Development, Process, Formulation, Moulding, Powdered, Herbs and Spice |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Culinary Technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Herbs and Spice |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bouillon Cubes |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Dehydrated Products |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dimanahan, Clark Lois S. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Noma, Jayzel A. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Petagara, Mae Kyle B. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Samillano, Claire L. |
| Relator term |
Author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |