Accession Number: UT000409

Title: Chemical Properties and Acceptability of Powdered Buting (Turbo Intercostalis) Shell as Fabric Detergent Soap

Author/s: Jecelle R. Gloria

Research Adviser: Asst. Prof. Maricel M. Morada, LPT, MAEd

Year: 2025

Abstract: This study investigates the acceptability of a powdered Buting (Turbo intercostalis) shell as a detergent soap. The research focuses on developing a detergent formulation that incorporates Buting (Turbo intercostalis) shells, which are rich in calcium carbonate, a natural abrasive agent. The primary objectives include assessing the physicochemical properties of the detergent to ensure safety for skin contact and evaluating its sensory attributes, specifically color, texture, and scent. 

Findings indicate that the powdered detergent is safe for use, with pH levels within acceptable ranges that minimize irritation risk. Sensory evaluations revealed positive acceptability regarding color, texture, and scent among users. Statistical analysis demonstrated significant differences in acceptability among various formulations based on their physical properties. This study emphasizes the potential of repurposing Buting (Turbo intercostalis) shells, which are often discarded after consumption, into valuable components for detergent production. By investigating this application, the research aims to provide insights into alternative uses for marine resources while contributing to the development of effective cleaning products.

Keywords: Buting (Turbo intercostalis), detergent Powder, Experimental Research, product development

Accession Number: UT000422

Title: Acceptability of Rabbit (Oryctolagus Cuniculus) Star Meat-Flavored Longganisa

Author/s: Reymark A. Durano

Research Adviser: Roda V. Buerano, LPT, MAEd

Year: 2025

Abstract: The purpose of the study is to develop and to determine the Acceptability of Rabbit (Oryctolagus cuniculus) Star Meat-Flavored Longganisa. It aimed to establish three flavored longganisa Garlic, Sweet, and Sweet & Spicy from rabbit meat, to evaluate its acceptability in terms of taste, texture, mouthfeel and aroma. 

This study utilized descriptive-evaluative approach in research. To assess its acceptability the researcher used a 5-point hedonic scale to interpret the gathered data. The respondents of the research were the selected Cooks, Experts and Restaurant’s manager around Infanta Quezon which is composed of 30 respondents. 

Among the three different flavors the Garlic and Sweet flavored longganisa are the most acceptable in terms of taste, texture, aroma and mouthfeel.

The researcher concluded that the flavored longganisa from rabbit star meat is acceptable and can be a substitute for other meat products. 

However future study is recommended to explore a wider variety of flavors, refinement in its texture is also suggested so that longganisa from rabbit meat could be at par with other well-known and healthy sausages.

Keywords: Acceptability, Flavored Longganisa, Rabbit

Accession Number: UT000423

Title: Development and Acceptability of Cacao (Theobroma Cacao) Pod husk as Crisps

Author/s: Leana Rose A. Meraña

Research Adviser: Asst. Prof. Maricel M. Morada, LPT, MAEd

Year: 2025

Abstract: This study aimed to determine the acceptability of cacao pod husk as a crispy snack. The researcher developed a procedure for producing crispy snacks from cacao pod husk and evaluated their acceptability in terms of color, taste, aroma, texture, and mouthfeel. 

A descriptive-evaluative research design was employed, and a checklist questionnaire using the 9-point hedonic rating scale was used to assess the acceptability of the cacao pod husk crisps. The acceptability of the cacao pod husk crisps was evaluated for color, taste, aroma, texture, and mouthfeel. Cheese and sweet flavors consistently scored higher, with Average Weighted Mean mostly in the "liked very much" range (color: 7.64 and 7.90; aroma: 7.56 and 7.94; texture: 7.42 and 7.50; mouthfeel: 7.30 and 7.56). The sweet flavor's taste was especially preferred with an average weighted mean of 8.24. In contrast, plain and spicy flavors generally received lower scores, ranging from "liked moderately" to "liked slightly" across most attributes (color: 7.08 and 6.90; taste: 6.18 and 6.14; aroma: 6.70 and 6.78; texture: 6.68 and 6.70; mouthfeel: 6.64 and 6.34). 

The nutritional content, shelf life, and potential health benefits of cacao pod husk crisps could be valuable for future research. Overall, this study demonstrates the potential of cacao pod husk as a sustainable and innovative snack option.

Keywords: acceptability, cacao pod husk, crisps snack, product development, sensory evaluation

Accession Number: UT000387

Title: Tracer Study of BSEd major in Technology and Livelihood Education (TLE) Graduates at Southern Luzon State University Infanta Campus from Batch 2004-2020

Author/s: Cristina C. Bautista, Gianne M. Coronacion

Research Adviser: Ma'am Maricel M. Morada

Year: 2024

Abstract: The study examined the situation of the Bachelor of Secondary Education major in Technology and Livelihood Education graduates of the Southern Luzon State University - Infanta Campus regarding their background, career, and perception. The participants included graduates from classes of 2004-2020, with the total of 101 individuals. 

The researchers used a descriptive method through surveys to determine the status of the BSEd-TLE graduates from SLSU Infanta Campus. 

The findings showed that the highest number of graduates was in 2020. Graduates from batch 2019 and 2020 shows the most passers in the licensure for professional teacher examination. Many respondents pursued the course due to the highest grades, while others chose it for specialization availability. Most respondents are employed, but some are not due to family concerns. The majority of the graduates work as professionals or teachers in DepEd, with varying monthly incomes. Employment status ranges from permanent status to self-employed. Job search strategies included recommendations, walk-ins, and friend referrals. 

Keywords: descriptive research, technology and livelihood education, tracer study, survey

Accession Number: UT000389

Title: A Case Study of Bullying: Understanding the Bully in Langgas National High School

Author/s: Aepriel V. Monzuela

Research Adviser: Roda V. Buerano, LPT, MAEd

Year: 2024

Abstract: The purpose of this single case study is to explore and find out the reason why the bully student bullies the bullied in Langgas National High School, SY 2022-2023. This single case study used triangulation of multiple data sources to describe the behavior of the bully as observed by the participants and at the same time identify the factors that shape the behavior of the bully based on the narratives of the participants using an interview guide.

The participants of this study is limited only to the Grade 8 bully student in Langgas National High School involving his adviser as well as his best friend as part of triangulation method through stratified random sampling technique. 

In these findings three (3) essential themes were developed to describe his personal behavior such as:

1. skips School, 

2. engages with a peer group, and 

3. displays uncontrolled anger. 

These themes had three (3) identified factors shaping his personal behavior such as: 

1. social factor, 

2. socio- emotional factor, and

3. financial factor. 

The findings revealed that there are factors that shaped his personal behavior, that is why he became a bully student.

Keywords: bullying, factors that may have shaped the personal behavior, personal behavior

Accession Number: UT000398

Title: Approaches of Technology and Livelihood Education Teachers in Grade 7 and Grade 8 on National High Schools in the District of Infanta

Author/s: Patricia Angelica C. Nunag

Research Adviser: Reydante A. Oabel, EdD

Year: 2024

Abstract: This research aimed to identify the various teaching approaches employed by teachers in teaching Technology and Livelihood education to G7 and G8 students from all National High Schools in Infanta, Quezon, during the School Year 2022-2023. The respondents to this study consists of 12 teachers and 545 students. 

This study employs a descriptive research design to gain a comprehensive understanding of the perceptions of the teachers and students about the teaching approaches that the researcher aimed to measure were constructivist, authentic, contextual, entrepreneurial, integrative, and experiential. 

It also sought to answer the question of the least effective approaches that the teachers used in teaching TLE subjects. It analyses the significant differences that may exist between the teaching approaches used by the teachers. The respondents both agree that the least approach they perceived in teaching and learning in the subject was constructivist, entrepreneurial, and contextual approach. 

With these findings, some of the recommendations are: teachers may find ways to let the students to actively participate in their classroom activities. Workshops and training sessions can equip the teachers with the latest strategies to ensure effective integration of different approaches.

Keywords: descriptive research, teaching approach, teaching strategies, Technology and livelihood education, students’ perception

Accession Number: UT000403

Title: Phenomenological Study on the Socio-emotional Challenges in School and Coping Strategies of Students Raised by Same-Sex Parents

Author/s: Alvin H. Gallarda

Research Adviser: Ma'am Roda V. Buerano, MAEd

Year: 2024

Abstract: This phenomenological study delved into the socio-emotional challenges experienced by children raised by same-sex parents, utilizing an interview guide. Through the exploration of the first question, focusing on the challenges encountered, two prominent themes emerged: (1) Embarrassment, and (2) Social Rejection. The second question aimed at understanding coping mechanisms resulted in three distinct themes: (1) Disengagement, (2) Seeking Support from Parents and Teachers, and (3) Retaliation. Further inquiry into the effectiveness of these coping strategies, prompted by the last question, revealed two themes: (1) Academic gains, and (2) Bullying prevention. The comprehensive findings illuminated that a child in same-sex parent households indeed was confronted by socio-emotional challenges. Significantly, the study underscores the adaptive strategies employed by these children, highlighting a spectrum of responses ranging from disengagement to seeking support and even retaliation. In essence, this research contributed to our understanding of the nuances experienced by children raised by same-sex parents, shedding light on both the hurdles they faced and the diverse coping mechanisms they employed to navigate their academic journeys.

Keywords: socio-emotional challenges, children raised by same-sex parents, coping strategies

Accession Number: UT000404

Title: Edukasyong Pantahanan at Pangkabuhayan (EPP) Performance and the Application of Competencies at Home

Author/s: Bernadeth B. Cal

Research Adviser: Dr. Reydante A. Oabel

Year: 2024

Abstract: This research aimed to investigate the EPP competencies in Edukasyong Pantahanan at Pangkabuhayan at home and their impact on academic performance. The study focused on addressing the following inquiries: 

1. Describe pupil's application of EPP competencies at home as observed by their respective parents with regards to the following competencies: 

1.1 Tungkulin sa Sarili; 

1.2 Pag-uugali bilang kasapi ng Pamilya; 

1.3 Paglilinis ng bahay; and 

1.4 Paghahanda ng masustansiyang Pagkain

2. Describe the mean EPP performance of selected Grade 4 pupils in selected elementary school in Infanta district.

3. Describe the significant relationship between the application of EPP at home and their EPP performance at school. 

The researcher utilized Pearson r and standard deviation to gather, organize, evaluate, and comprehend the data, aiming to establish the correlation between the variables examined in this study. The EPP performance at school of grade 4 students is above average with a mean of 85.37, which implies that majority of them are above average. This is supported by a P value of 0.002, which is lower than the significance level of 0.05. The EPP teachers should have a prevention practice, especially in “Paglilinis ng Bahay and Paghahanda ng masustansiyang Pagkain” to prioritize the importance of these competencies. Especially, most of the children sometimes do apply these competencies at their home.

Keywords: descriptive research, edukasyong pantahanan, grade school students, home economics

Accession Number: UT000405

Title: Optimization of Steam Jacketed Kettle for the Production of Nipa Sweetened Coco Jam in SLSU Infanta Campus Nipa SSF - Shared Services Facility Project

Author/s: Ella E. Galasi, Laiza M. Revellame 

Research Adviser: Dr. Violeto N. Coronacion

Year: 2024

Abstract: This study is focused on the optimization of a steam-jacketed kettle for the production of nipa-sweetened coco jam, and it was conducted in the shared service facility (SSF) of Southern Luzon State University Infanta Campus. 

The study undergoes the process of optimization and development of standard parameters, processes, and protocols for the production of nipa-sweetened coco jam. A product test for acceptability was done using a sensory evaluation test by a selected food expert. The basis of evaluation focuses on aroma, color, taste, texture, and overall appearance. Nine (9) trials conducted in order to determine the initial parameters for the upscaling of nipa-sweetened coco jam. 

Based on the results of trial 9 provided significant results. However, for upscaling process of the nipa-sweetened coco jam upscale 3 provided significant results among the 3 trials conducted it provides good texture of the jam like spread, aroma, color and overall appearance. 

The researcher recommends upscale 3 for commercialization of Nipa Sweetened Coco Jam. With these results the researcher recommends further study for full optimization of Nipa SSF for jam production, chemical analysis of products, and nutritional fact analysis to determine the nutritional content and value of nipa-sweetened coco jam. 

Keywords: acceptability, coco jam, nipa sugar, product development, steam jacket kettle

Accession Number: UT000396

Title: Problem Encountered and Coping Mechanism of BTLED-HE Students in their laboratory classes During the Pandemic

Author/s: Julianne C. Magno

Research Adviser: Reydante A. Oabel, EdD

Year: 2023

Abstract: This study aimed to investigate the problem encountered and the course Bachelor of Technology and Livelihood Education (BTLEd) during pandemic in SLSU Infanta Campus in School Year 2021-2022. Specially, it sought to identify the problems encountered by BTLEd-HE students and determine their laboratory classes during the pandemic. 

This study used a qualitative phenomenological research design. They were purposively chosen as participants of this study. 

Based on the narratives of students-participants, this study revealed two essential themes that determine the problem encountered and two coping mechanism used students. The study shows that the students have a profound understanding on problem concerning their financial status and lack of tools and equipment in their in their laboratory classes during pandemic. To combat these challenges, they apply various strategies such as time management and practice resourcefulness and creativity. In light of the study, seeking support from the stakeholders, school and even other government sectors that provide financial assistance that can help their studies.

Joining other programs and activities that is related to their courses that can help to encourage and motivate them are some of the recommendation that resulted in this research. Parallel studies can be conducted to affirm the result of this research.

Keywords: equipment, laboratory, pandemic, phenomenological, tools

Accession Number: UT000301

Title: Entrepreneurial Motivation of Students in Southern Luzon State University Infanta Campus

Author/s: John Erick P. Belardo

Research Adviser: Jan Marie P. Lubuguin, LPT, MAT

Year: 2019

Abstract: This study aimed to determine the entrepreneurial motivation of the students. Specifically, it sought to achieve the following objectives: 

1. determine the different entrepreneurial activities that the students are engaged;

2. identify their academic performance;

3. identify their motivation in engaging in the different entrepreneurial activities in terms of personal motivation, financial opportunity and peer influence; and

4. determine the problems encountered by students engaged in different entrepreneurial activities in terms of attendance, project and activities, and term exams. 

The researcher employed descriptive-survey research design and utilized Likert scale questionnaire to gather the data needed.

Findings of the study led to the following conclusions: 

1. Online selling and loading business are the top entrepreneurial activities that the students are engaged. 

2. Students were motivated to engage in entrepreneurial activities in order to support schooling and daily expenses, earn profit, enhance their entrepreneurial skills, establish stability as students to prevent borrowing from other students and because they were encouraged by their peers. 

3. They tend to miss some of their classes, fail to submit projects and activities on time and have no time to review for the exams and sometimes even fail to take the exams were among the problems they encounter. 

The school administration thru guidance office may monitor the performance of the students in order to develop orientation program for students who are engaged in entrepreneurial activities and students who are engage in entrepreneurship must know how to balance their time primarily as student and as entrepreneur in order not to jeopardize their studies.

Keywords: entrepreneurial activities, entrepreneurial motivation, academic performances

Accession Number: UT000364

Title: Development and Acceptability of Lemongrass (Cymbopogon Citratus) Puree as Food Seasoning

Author/s: Shawnaly P. Murphy

Research Adviser: Maricel M. Morada, LPT, MAEd

Year: 2019

Abstract: This study aimed to develop a product from Lemongrass. Specifically, it sought to accomplish the following: 

1. Develop Lemongrass Puree as Food Seasoning;

2. Determine the level of acceptability of Lemongrass Puree as Food Seasoning in terms of aroma, color, taste, texture, and general appearance; 

3. Determine the proper storage for Lemongrass Puree as Food Seasoning to prolong its shelf life. 

Experimental research was used to develop Lemongrass Puree as Condiments. To determine its level of acceptability in terms of aroma, taste, color, texture, and general appearance, a checklist questionnaire was used. For storing the product made, sterilized glass jar and zip-top freezer bags were used. 

Based on the experiment being done, the researcher has developed lemongrass puree as condiments. Using sterilized glass jars and zip-top freezer bags, lemongrass puree can be stored and last for several months when placed in a refrigerator or freezer.

Keywords: Food Seasoning, Lemongrass, Puree

Accession Number: UT000366

Title: Development and Acceptability of Honey-Glazed Carrot (Daucus Carota) and Taro (Colocasia Esculenta) Candy

Author/s: Julius Ceasar T. Merto

Research Adviser: Maricel M. Morada, LPT, MAEd

Year: 2019

Abstract: This study aimed to developed Honey-Glazed Carrot (Daucus carota) and Taro (Colocasia esculenta) Candy. Specifically, it sought to achieve the following objectives:

1. to develop a standard procedure in making honey-glazed carrot (Daucus carota) and taro (Colocasia esculenta) candy; 

2. to evaluate the sensory level of acceptability of honey-glazed carrot (Daucus carota) and taro (Colocasia esculenta) candy in terms of flavor, aroma, texture, color, and general appearance; 

3. and to discover appropriate packaging for honey-glazed carrot (Daucus carota) and taro (Colocasia esculenta) candy. 

A quantitative-experimental type of research was employed in this study. The researcher prepared three (3) different treatments for honey-glazed carrot (Daucus carota) and taro (Colocasia esculenta) candy. All the treatments were subjected to the sensory evaluation made by the respondents to generate a standard procedure in making candy. 

There are 60 respondents-evaluators who answered the checklist questionnaire to determine the level of acceptability of honey-glazed carrot (Daucus carota) and taro (Colocasia esculenta) candy. It was rated very much acceptable in terms of flavor, texture, color, aroma, and general appearance except for honey-based taro (Colocasia esculenta) candy which was rated moderately acceptable in terms of texture and general appearance. 

Based on the findings, treatment (3) for carrot (Daucus carota) and taro (Colocasia esculenta) candy is the best procedure to be used. The amount of honey being used is a great factor to produce an acceptable result. The honey-glazed carrot (Daucus carota) and taro (Colocasia esculenta) candy as evaluated by the respondents have the potential to make as candy. 

Honey-glazed carrot and taro candy can last from six (6) months to one (1) year using an airtight glass jar and three (3) up to six (6) months using LDPE pouch or nougat wrapper.

Keywords: carrot, honey-glazed candy, honey, shelf-life, taro

Accession Number: UT000368

Title: Development and Acceptability of Catmon (Dillenia philippinensis) Fruit as Powder Concentrate and Juice

Author/s: Lordz Ian U. Verzo, Jelmer M. Comendo

Research Adviser: Maricel M. Morada, LPT, MAEd

Year: 2019

Abstract: This study aimed to develop a product from Catmon fruit. Specifically, it aimed to develop the Catmon (Dellinnia philippinenses) Fruit as Powder Concentrate and Juice. It also aimed to determine the acceptability of Catmon (Dellinia philippinensis) Fruit as Powder Concentrate in terms of aroma, color, taste, texture, and general appearance and its acceptability as juice in terms of aroma, clarity, taste, and general appearance. 

The researchers used experimental type of research to develop Catmon (Dellinnia philippinenses) Fruit as Powder Concentrate and Juice. To determine the acceptability of the product, the researchers utilized two validated questionnaires using a score sheet. 

The extraction of the Catmon fruit was done using a hydraulic press. Spray drying of Catmon extract was done in DOST Taguig City, Manila. The end product was then distributed to the chosen respondents. The final product was evaluated by 15 experts from Kumare, Inc., and 90 taste evaluators from the faculty and selected students of Tongohin National High School. 

Catmon (Dellinnia philippinenses) Fruit as Powder Concentrate and Juice among the experts is moderately acceptable in terms of aroma, taste, and texture, while in terms of color and general appearance it is very much acceptable. However, Catmon (Dellinnia philippinenses) Fruit as the juice is moderately acceptable among the experts, students, faculty in terms of aroma, clarity, taste, and general appearance. The study proves that Catmon fruit could be made into Powder Concentrate and Juice and has market potential.

Thus, the researchers recommend to have a proximate analysis of Catmon (Dellinnia philippinenses) Fruit as Powder Concentrate and Juice and also suggest an appropriate packaging to prolong its shelf-life.

Keywords: catmon, juice, powder concentrate

Accession Number: UT000273

Title: Nipa Fruit (Nypa Fruiticans Wurmb) Preserve

Author/s: Marife L. Gurango, Ma. Mercedes L. Cabrera

Research Adviser: Violeto N. Coronacion, PhD

Year: 2018

Abstract: This study aimed to develop the standard manufacturing process and determine, acceptability of Nipa fruit preserve (kibal) among different types of consumer. This study was conducted from August 2017 to May 2018.

This study attempted to answer the following objectives:

1. Develop a product from young meat of Nipa Palm Fruit. 

2. Develop a standard procedure and ingredients in making Nipa fruit preserve.

3. Evaluate the acceptability of products from the respondents among consumer level. 

4. Develop a suitable packaging for Nipa fruit preserve. 

Sensory evaluation checklist were used to gather basic information and data in developing standard procedure of producing Nipa preserve, there are five indicators such as aroma, clarity, color, consistency, and flavor and the general appearance of Nipa fruit preserves and become as basis for evaluation.

The researchers used Likert scale to evaluate the sensory characteristics of the final product. A total of 100 respondents were selected from the area of Real and Infanta, Quezon to evaluate the final product.

To produce quality Nipa fruit preserve, tender and young matured flesh of Nipa is appropriate to use. The standard procedure of Nipa fruit preserve begins from extraction of the flesh of Nipa from the husk, curing process to achieve the tenderness of the fruit and cooking of syrups and blanching the nipa fruit flesh, mixing and hot filling in a glass jar, packaging and retorting. Sugar preservation was used with citric acid as stabilizer.

Overall acceptability shows that Nipa fruit preserve is very much acceptable among respondents.

Keywords: fruit preserves, nipa palm tree, preservation

Accession Number: UT000323

Title: Fat Analysis of Matured Nipa Nuts (Nypa fruticans)

Author/s: Rochell R. Celorio, Rodelyn S. Ilano

Research Adviser: Violeto N. Coronacion, PhD

Year: 2018

Abstract: The research aimed to assess the analysis of fat of matured nipa nuts if it is a potential producer of oil. Furthermore this study aims to assess a comparative analysis of palm species that is a potential producer of oil and was conducted last August 2018. 

Descriptive type of research was used to highlight its purposes, methods and other facts regarding the study. It is considered appropriate since the process caught its purposes. 

Findings revealed that for the total fat content 0.775%, it is possible that the matured nipa nut has low potential of oil in the laboratory study in DOST (Department of Science and Technology) STD - ITDI (Standard Testing Division - Industrial Technology Development Institute) sample code OCS-2018-1082. 

The researchers recommend for further profiling Characterization analysis and Physico Chemical Analysis and proximate analysis that could be done with different stages of nipa nut: matured, moderate matured to see the significant uses for food.

Keywords: analysis, matured nipa, nuts, oil, total fat

Accession Number: UT000324

Title: Nipa Frutican Pie (Nypa frutican)

Author/s: Alyssa B. Sollestre, Julie Ann G. Veracruz

Research Adviser: Violeto N. Coronacion, PhD

Year: 2018

Abstract: This study was conducted to develop a pie from Nipa fruit (Nypa fruticans). Specifically, it aimed to develop the standard procedures in making Nipa Frutican Pie and to determine the acceptability of the product in terms of aroma, color, taste, texture and general appearance and general appearance. 

To gather the needed data, the researchers used a checklist questionnaire consisted of five variables. The procedures used by the researchers in making Nipa Frutican Pie was adapted from the study of Mrs. Marebel B. Porquerino. To determine the acceptability of Nipa Fruit as a pie, the end-product was distributed to the chosen 100 respondents to be evaluated. 

The findings of this study are as follows: Nipa fruit was made into pie, standard procedures in making Nipa Frutican Pie was developed and the level of acceptability of Nipa Frutican Pie among all the respondents in terms of its aroma, color, taste, texture and general appearance is very much acceptable. 

The result of this study pointed out that the Nipa fruit can be made into a pie, standard procedures developed by the researchers can be used in making Nipa Frutican Pie and Nipa Frutican Pie can be made into a business. 

Thus the researchers recommend the following: utilize the Nipa fruit into a product like pie to avoid being wasted, enhance the packaging of Nipa Frutican Pie and conduct further tests of Nipa Frutican Pie using other parameters and develop standard procedures for pre-commercialization.

Keywords: nipa fruit, nipa fruticans, pie

Accession Number: UT000331

Title: Nipa Sweet Filled Suman

Author/s: Jerwin F. Capio, Jaymar D. Peñamante

Research Adviser: Dr. Violeto N. Coronacion

Year: 2018

Abstract: This study aimed to develop modified commercial "suman", a delicacy of Infanta, Quezon to become more popular. It aimed to achieved the following objectives: to develop standard parameter in making "suman"; evaluate the acceptability of these "suman" in terms of aroma, color, taste, texture and the general appearance; develop appropriate packaging and storing of this product. 

The researchers used a checklist to gather the needed data. The checklist consists of five variables such as aroma, color, taste, texture and the general appearance. 

This study utilized experimental research which aimed to determine the standard parameter in processes of making Nipa Sweet Filled Suman. The respondents of this study were the expert, students and entrepreneur of "suman" of Infanta. The researchers used them as the main respondents because of a belief that they have knowledge in food evaluation. 

The end-product was then distributed to the chosen respondents and garnered an average weighted mean 4.26 for the experts and faculties that interpreted as moderately acceptable and for the average weighted mean of the student is 4.83 interpreted as very much acceptable.

The researchers concluded that nipa sugar is an appropriate filling sweetener in making suman. Nipa Sweet Filled Suman is moderately acceptable t o the respondents with regards to its aroma, color, taste, texture, and the general appearance. Also, it was found out that this product can survive for a month, if appropriate storage will be used.

Keywords: kusisap, packaging, shelf-life, suman

Accession Number: UT000332

Title: Nipa Jam

Author/s: Bernadette P. Aguelo, Arjay A. Oliva

Research Adviser: Violeto N. Coronacion, PhD

Year: 2018

Abstract: This study aimed to determine the acceptability of Nipa Jam among the different sector of consumer level. This study was conducted last February 2018. This study attempted to answer the following: 

1. To determine the potential of nipa sugar into a jam.

2. To develop standard procedures and parameters in products of nipa jam.

3. To evaluate the acceptability of nipa jam. 

The score sheet was used to gather data, five categories such as flavor, consistency, color, aroma, general appearance of nipa jam. 

The researchers used a total of 100 respondents from the REINA area. The researchers used a coconut milk, nipa sugar, and egg to produce a nipa jam. 

The researchers used a double boiling method to reach the desired viscosity of nipa jam:

1. Put up a water in half of the non-stick sauce pan, bring to a boil over medium.

2. Mix the fresh coconut milk, nipa sugar, and egg in mixing bowl. 

3. Put up the mixed ingredients into a double boiling casserole.

4. Stir the sugar until it is dissolved. 

5. Stir it gradually until the mixture thickens into its desired viscosity. 

6. Drop a teaspoonful into a bowl of cold water and test if the mixture form a soft ball in the cold water but flattens when removed it is ready. 

7. Transfer jam into a clean jar, pasteurize and seal.

Keywords: coconut milk, jam, nipa, parameter, sugar

Accession Number: UT000355

Title: Skinless Squid (Sthenoteuthis Oualaniensis) Longganisa

Author/s: Meri Marjorie B. Ritual, Queen Hazel D. Boragay

Research Adviser: Violeto N. Coronacion, PhD

Year: 2018

Abstract: This study was conducted to determine the level of acceptability of Skinless Squid (Sthenoteuthis Oualaniensis) Longganisa among different clients/consumers in REINA. 

This study used the experimental method in preparing the different trials in order to formulate the standard procedure and parameters. The researcher used descriptive method to determine the level of acceptability of the product. The selected respondents of this study were composed of food experts, faculties, housewives, and students with the total number of 120 respondents.

The ingredients in making skinless squid longganisa are: squid (Aswang pusit), garlic, accord phosphate, TVP, oyster sauce, vinegar, sugar, curing salt, pimientos, vegetable oil, and lime soda.

The standard recommended procedure in making Skinless Squid Longganisa were the following:

1. boiling the squid for 1 hour.

2. grind the meat of squid until it become finely coarse.

3. mix the ground squid together with the ingredients.

4. wrap the product into desired size using plastic cling wrap, tuck in edge and store it in a freezer or chiller for 7 days before cooking. 

Based from the evaluation made by the respondents the skinless squid longganisa were very much acceptable with respects of color and general appearance. Also very much acceptable in terms of overall rating by the consumers.

Keywords: aswang pusit, longganisa, preservations, sausages, squid