Development Of Pili (Canarium Ovatum) Pecel Sauce/ Luisa Jane C. Bautista, Shella Mae B. Gonzaga, Christian Dan J. Meneses, Liam Percival J. Roxas and Gavin Collin S. Travilla.--

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Bautista, Luisa Jane C [author]

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Material type: Text

TextPublication details: Technological University of the Philippines, Manila. January 2024Description: xi, 151 pages. 29 cmContent type:

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LOC classification:

BTH TX 911.3 B38 2024

Dissertation note: College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University of the Philippines, Manila. 2024 Summary: Filipinos show a high level of openness and appreciation for global delicacies compared to other nationalities. One of these global delicacies is the Indonesian pecel sauce. This research study aimed to create an adaptation of the Indonesian pecel sauce using pili nuts instead of peanuts. The study aimed to process the pili nuts into crushed form through grinding, formulate the pili pecel sauce using pili nuts, test the pili pecel sauce on various tests analysis, identify its appropriate packaging and design the label, and evaluate the product’s general acceptability using a 9-point hedonic rating scale. The major processes include the selection and preparation of ingredients, boiling, dehulling, air drying, hot filling, cooking, formulation, grinding of pili nuts, sealing, packaging, labeling, storing, test analysis, and sensory evaluation. Microbiological test results show that the product is safe to consume. Physicochemical test results revealed that the product has a 6.52 pH level, 2.24 pbb of aflatoxin level, an appearance of thick light brown sauce with green bits and orange specks, and an initial consistency characteristic of eggshell white color, semi-liquid mixture, smooth, moist, and light with glossy appearance. The proximate analysis reveals one serving of one tablespoon (15 grams), the product can provide an estimated 54.3 kilocalories. The product was evaluated using a 9-point hedonic rating scale and received an overall acceptability score of 7.90 indicating "Like Very Much" among 50 respondents. This result signifies that the pili pecel sauce is acceptable among study participants and has market potential. Keywords: Pili Nuts, Pecel Sauce, Pili Pecel Sauce, Peanuts, Sauce

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CLA	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 B38 2024 (Browse shelf(Opens below))	c.1	Not for loan		BTH0003907

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Bachelor's thesis

College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University of the Philippines, Manila. 2024

Includes bibliographic references and index.

Filipinos show a high level of openness and appreciation for global delicacies compared
to other nationalities. One of these global delicacies is the Indonesian pecel sauce. This
research study aimed to create an adaptation of the Indonesian pecel sauce using pili nuts
instead of peanuts. The study aimed to process the pili nuts into crushed form through
grinding, formulate the pili pecel sauce using pili nuts, test the pili pecel sauce on various
tests analysis, identify its appropriate packaging and design the label, and evaluate the
product’s general acceptability using a 9-point hedonic rating scale. The major processes
include the selection and preparation of ingredients, boiling, dehulling, air drying, hot
filling, cooking, formulation, grinding of pili nuts, sealing, packaging, labeling, storing,
test analysis, and sensory evaluation. Microbiological test results show that the product is
safe to consume. Physicochemical test results revealed that the product has a 6.52 pH
level, 2.24 pbb of aflatoxin level, an appearance of thick light brown sauce with green
bits and orange specks, and an initial consistency characteristic of eggshell white color,
semi-liquid mixture, smooth, moist, and light with glossy appearance. The proximate
analysis reveals one serving of one tablespoon (15 grams), the product can provide an
estimated 54.3 kilocalories. The product was evaluated using a 9-point hedonic rating
scale and received an overall acceptability score of 7.90 indicating "Like Very Much"
among 50 respondents. This result signifies that the pili pecel sauce is acceptable among
study participants and has market potential.
Keywords: Pili Nuts, Pecel Sauce, Pili Pecel Sauce, Peanuts, Sauce

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