Development Of Chicken Lard Using Chicken Skin/ Angel Grace P. Perdiz, Camille M. Goloso, Camille Villanueva, Ever S. Martirez and Lorelie Ola.--

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Perdiz, Angel Grace P [author]

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Material type: Text

TextPublication details: Technological University Of The Philippines, Manila. 2017Description: xi, 105 pages. 29 cmContent type:

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BTH TP 370 P47 2017

Dissertation note: College of Industrial Technology.-- Bachelor of Technology Major in Nutrition and Food Technology: Technological University Of The Philippines, Manila. 2017 Summary: Lard is an animal fat produce from the fatty or otherwise usable parts of pig or carcasses. This study is about the development of chicken skin lard. The study aims to formulate lard using chicken skin; determine the appropriate packaging and its label; test the proximate, microbial, total fats and shelf life; asses the chicken skin lard’s quality attributes such as color, texture, aroma and general acceptability through hedonic rating. The major processes in making chicken skin lard are selection and preparation of raw materials, washing of chicken skin, boiling of chicken skin, extraction of chicken oil, processing of chicken skin lard, packaging and labeling. The results that the product contains significant amount of fats, carbohydrates, protein and calories. The presence of salmonella is negative. The result of the sensory evaluation proves that the chicken skin lard can perform the functional properties of the commercial lard with acceptable mean of 7.9 to the evaluators. This concludes that the chicken skin lard is marketable. However, it is recommended to store the lard in a room temperature and avoid direct sunlight exposure to prevent melting rapidly.

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 P47 2017 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005645

Bachelor's thesis

College of Industrial Technology.-- Bachelor of Technology Major in Nutrition and Food Technology: Technological University Of The Philippines, Manila. 2017

Includes bibliographic references and index.

Lard is an animal fat produce from the fatty or otherwise usable parts of pig or carcasses.
This study is about the development of chicken skin lard. The study aims to formulate
lard using chicken skin; determine the appropriate packaging and its label; test the
proximate, microbial, total fats and shelf life; asses the chicken skin lard’s quality
attributes such as color, texture, aroma and general acceptability through hedonic rating.
The major processes in making chicken skin lard are selection and preparation of raw
materials, washing of chicken skin, boiling of chicken skin, extraction of chicken oil,
processing of chicken skin lard, packaging and labeling. The results that the product
contains significant amount of fats, carbohydrates, protein and calories. The presence of
salmonella is negative. The result of the sensory evaluation proves that the chicken skin
lard can perform the functional properties of the commercial lard with acceptable mean
of 7.9 to the evaluators. This concludes that the chicken skin lard is marketable.
However, it is recommended to store the lard in a room temperature and avoid direct
sunlight exposure to prevent melting rapidly.

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