Bautista, Luisa Jane C.  <br/><br/>
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.-- 
 -  Technological University of the Philippines, Manila.  January 2024 
 - xi, 151 pages.  29 cm 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Liberal Arts.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> Filipinos show a high level of openness and appreciation for global delicacies compared<br/>to other nationalities. One of these global delicacies is the Indonesian pecel sauce. This<br/>research study aimed to create an adaptation of the Indonesian pecel sauce using pili nuts<br/>instead of peanuts. The study aimed to process the pili nuts into crushed form through<br/>grinding, formulate the pili pecel sauce using pili nuts, test the pili pecel sauce on various<br/>tests analysis, identify its appropriate packaging and design the label, and evaluate the<br/>product’s general acceptability using a 9-point hedonic rating scale. The major processes<br/>include the selection and preparation of ingredients, boiling, dehulling, air drying, hot<br/>filling, cooking, formulation, grinding of pili nuts, sealing, packaging, labeling, storing,<br/>test analysis, and sensory evaluation. Microbiological test results show that the product is<br/>safe to consume. Physicochemical test results revealed that the product has a 6.52 pH<br/>level, 2.24 pbb of aflatoxin level, an appearance of thick light brown sauce with green<br/>bits and orange specks, and an initial consistency characteristic of eggshell white color,<br/>semi-liquid mixture, smooth, moist, and light with glossy appearance. The proximate<br/>analysis reveals one serving of one tablespoon (15 grams), the product can provide an<br/>estimated 54.3 kilocalories. The product was evaluated using a 9-point hedonic rating<br/>scale and received an overall acceptability score of 7.90 indicating "Like Very Much"<br/>among 50 respondents. This result signifies that the pili pecel sauce is acceptable among<br/>study participants and has market potential.<br/>Keywords: Pili Nuts, Pecel Sauce, Pili Pecel Sauce, Peanuts, Sauce 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hotel and Restaurant Management<br/>Pili Pecel Sauce
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3  / B38 2024