MARC details
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03101nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240829153418.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240513b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
Cavite State University - Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.567 |
| Item number |
C19 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Caristea, Mikaela D. |
| 9 (RLIN) |
45337 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Consumer acceptability of banana-ginger jam slice using various solidifiers / |
| Statement of responsibility, etc. |
by Mikaela D. Caristea. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| Date of publication, distribution, etc. |
2023 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 79 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (Bachelor of Science in Food Technology) Cavite State University. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
CARISTEA, MIKAELA, DOGELIO. Consumer Acceptability of Banana-ginger Jam Slice Using Various Solidifiers. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. February 2023. Adviser: Ms. Anna Marie M. Marasigan.<br/>The goal of this research was to produce a banana-ginger jam slice. The banana-ginger jam slice was made with a variety of solidifiers. This study's formulations were TO Banana-ginger jam slice with12g Agar-Agar, Tl Banana-ginger jam slice with Agar and Gelatin, T2 Banana-ginger jam slice with Agar and Xanthan Gum, and T3 Banana-ginger jam slice with (6g) Agar and (6g) Carboxy methyl cellulose (CMC) were subjected to numerous trials in order to achieve proper formulation, as well as sensory evaluation, physicochemical analyses, microbiological analysis, and consumer acceptability. The pH, total soluble solid (TSS), water activity, and elasticity of all samples were determined. TSS and pH ranged from 62.33 - 64 0 Brix, 4.29 to 4.68, respectively, for all treatments. The water activity and elasticity of all treatments ranged from 0.80 to 0.84, and 4184.88 N/m2 to 7719.52 N/m2, respectively. Furthermore, the control TO Banana-ginger jam slice with12g Agar-Agar and best treatment Tl Banana-ginger jam slice with Agar and Gelatin were analyzed for microbiological analysis, which is the total plate count. The concentrations of the two samples ranged from 110 to 120 cfu/g. All of the product's treatments met the standards for physicochemical and microbiological analyses.<br/><br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 13, 2023 |
| Accession number |
T-9411 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Banana-ginger-based |
| 9 (RLIN) |
45338 |
| General subdivision |
Jam |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food product development |
| 9 (RLIN) |
44938 |
| General subdivision |
Banana-ginger-based jam |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food production |
| 9 (RLIN) |
32729 |
| General subdivision |
Banana-ginger-based jam |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| Course or Program |
Bachelor of Science in Food Technology |
| 9 (RLIN) |
2168 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Marasigan, Anna Marie M. |
| 9 (RLIN) |
44941 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Click here to view the Abstract and Table of Contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=03355ad1c21997616bf2f27a931f69be">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=03355ad1c21997616bf2f27a931f69be</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
