Development Of Dulong Fish Snack/ Kristian C. Bernardo, Jenny Bolonias, Edrian S. Cuyos, Yasmin Emmanuelle Y. Ordiano and Regina Grace F. Vea.--

By:

Bernardo, Kristian C [author]

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Material type: Text

TextPublication details: Technological University of the Philippines, Manila. March 2019Description: ix, 78 pages. 29 cmContent type:

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BTH TP 370 B47 2019

Dissertation note: College of Industrial Technology.-- Bachelor of Science in Food Technology: Technological University of the Philippines, Manila. 2019 Summary: Dulong is a local fish usually overlooked for its potentials in food application. The significance of this research is to go deep into the development of Dulong fish snack using Dulong and other ingredients which are easy to find within the country and are still underutilized by many locals. The purpose of this research is to make the product acceptable to consumers and to develop a new variety of fish snack using locally- produced ingredients. The study was conducted in the Technological University of the Philippines – Manila from August 2018 to February 2019. The product was evaluated by sixty (60) students from inside the university using the 9-point Hedonic Rating Scale. As per the data gathered, the result in the sensory evaluation that was conducted is “like moderately”, indicating that the product is acceptable for market. The analysis shows that the product is good and safe for consumption provided with the following results: 3.14 g/100g Moisture Content; 10.54 g/100g Protein; 8.84 g/100g Crude Fat; 4 g/100g Ash Content, 73.48 g/100g Carbohydrates; 415.6 Cal/100g Calories; 1x10 CFU/g Aerobic Plate Count; <1x10 CFU/mL Yeast and Mold Count; <1.1 MPN/g Coliform; 224 mg/100g calcium and <1.0 histamine. After one month, the fish snack is subjected to stability which shows that the product contains 1x10 CFU/g Aerobic Plate Count, 4x10 CFU/mL of Yeast and Mold and <1.1 MPN/g of Coliform and is good for one month.

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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 B47 2019 (Browse shelf(Opens below))	c.1	Not for loan		BTH0003764

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Bachelor's thesis

College of Industrial Technology.-- Bachelor of Science in Food Technology: Technological University of the Philippines, Manila. 2019

Includes bibliographic references and index.

Dulong is a local fish usually overlooked for its potentials in food application. The
significance of this research is to go deep into the development of Dulong fish snack
using Dulong and other ingredients which are easy to find within the country and are still
underutilized by many locals. The purpose of this research is to make the product

acceptable to consumers and to develop a new variety of fish snack using locally-
produced ingredients. The study was conducted in the Technological University of the

Philippines – Manila from August 2018 to February 2019. The product was evaluated by
sixty (60) students from inside the university using the 9-point Hedonic Rating Scale. As
per the data gathered, the result in the sensory evaluation that was conducted is “like
moderately”, indicating that the product is acceptable for market. The analysis shows that
the product is good and safe for consumption provided with the following results: 3.14
g/100g Moisture Content; 10.54 g/100g Protein; 8.84 g/100g Crude Fat; 4 g/100g Ash
Content, 73.48 g/100g Carbohydrates; 415.6 Cal/100g Calories; 1x10 CFU/g Aerobic
Plate Count; <1x10 CFU/mL Yeast and Mold Count; <1.1 MPN/g Coliform; 224
mg/100g calcium and <1.0 histamine. After one month, the fish snack is subjected to
stability which shows that the product contains 1x10 CFU/g Aerobic Plate Count, 4x10
CFU/mL of Yeast and Mold and <1.1 MPN/g of Coliform and is good for one month.

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