Development of Pasta gourment sauce using kuhol/ Geah may R. Bajar, Ivy leila M. Estidola, Reihn andrea P. Mandap, Julianne mae B. Patillas, Britney O. Timbad.--

Bachelor's Thesis

College of Liberal Arts.-- Bachelor of Science in Hotel Restaurant Management.:

Includes bibliographic references and index.

This research explores the innovative development of Pasta Gourmet Sauce, featuring
Kuhol as a central component. The primary objectives encompass the meticulous formulation and
processing of the sauce, with a acute emphasis on safety standards through comprehensive testing
for microbial contamination and the presence of potentially harmful elements like arsenic,
mercury, and lead. Packaging and labeling practices are also examined to ensure transparency and
consumer well-being. The study adopts a thorough approach from ingredient selection to
packaging, underscoring a commitment to delivering a gourmet sauce that prioritizes safety and
quality. A critical component of the research involves a detailed analysis to ascertain the safety
and nutritional profile of Kuhol Gourmet Pasta Sauce. Findings reveal minimal concentrations of
arsenic, mercury, and lead, meeting stringent safety criteria. Microbial analysis demonstrates a
low risk of contamination, and protein testing estimates the content at approximately 4.16%,
providing essential nutritional insights for consumers. This comprehensive examination
underscores the commitment to producing a gourmet sauce that is not only safe but also
nutritionally valuable. The success of Kuhol Gourmet Pasta Sauce is further solidified through
sensory evaluation conducted with 51 students. Overwhelmingly positive scores on color, aroma,
and general acceptability signify widespread approval, while moderate scores for taste and texture
indicate a favorable reception. In conclusion, this research successfully explores its objectives,
presenting a gourmet sauce that not only meets stringent safety standards but also captivates
consumers with its transparent processing, nutritional value, and positive sensory attributes,
positioning it as a promising and well-received culinary innovation.
Keywords: Kuhol, Gourmet, Pasta Sauce, Formulation, 9-point Hedonic Scale, Analytes