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008			240513b |||||||| |||| 00| 0 eng d
040			_cCavite State University - Main Campus Library
041	0		_aeng
082	0	4	_a641.567 _bC19 2023
100			_aCaristea, Mikaela D. _945337 _eauthor
245	1	0	_aConsumer acceptability of banana-ginger jam slice using various solidifiers / _cby Mikaela D. Caristea.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2023
300			_axiii, 79 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aThesis (Bachelor of Science in Food Technology) Cavite State University.
504			_aIncludes bibliographical references.
508			_aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
520	3		_aCARISTEA, 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. 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.
541			_cSubmitted to the University Library _dFebruary 13, 2023 _eT-9411
650		0	_aBanana-ginger-based _945338 _xJam
650		0	_aFood product development _944938 _xBanana-ginger-based jam
650		0	_aFood production _932729 _xBanana-ginger-based jam
690			_aBachelor of Science in Food Technology _92168
700			_aMarasigan, Anna Marie M. _944941 _eadviser
856			_yClick here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=03355ad1c21997616bf2f27a931f69be
942			_2ddc _cMAN
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