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- Publications by researchers, faculty members, staff, and students of DMMMSU.
- A "lakasa" (storage) for the information materials related to La Union, Ilokano, and Iloko.
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Recent Submissions
Development of honey orange oregano candy
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-05) Cacananta, Erika Q.; Camacho, Anabelle F.; Galiste, Mariah Gerryle A.; Langas, Emil G.; Sabado, Juvy Mie C.; Cacanindin, Geremy S.; Gacayan, Daniel B.; Bayani, Keneth G.; Novencido, Rosa M.; Javonitalla, Josephine G.; Javonitalla, Josephine G.
This research aimed to develop honey orange oregano candy, which is visually appealing, affordable, and nutritional candy that will contribute to the local food sector in the City of San Fernando, La Union. The objectives of the study were to standardize the formulation and processing, determine the sensory qualities and acceptability attributes. This study used experimental, developmental, descriptive and research design method. The main ingredients were orange, honey and oregano. The honey orange oregano candy was evaluated by the ten (10) trained panelists for the sensory qualities and thirty (30) consumer-type panelists for the acceptability attributes using 9-point Hedonic rating scale and average was used to calculate the mean score. Standardized formulations and processing were tested in three (3) treatments. On sensory evaluation, Treatment 2has the highest mean score of 6.75 rated as Like Moderately.
Development of coconut (Cocos nucifera) cookies with cauliflower (Brassica oleracea var. botryfis)
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Ramirez, Ross Jan L.; Garcia, Angelica Mae A.; Labarete, Rundell N.; Madayag, Carla Marie R.; Orpia, Charlie Vic B.; Cacanindin, Geremy S.; Bayani, Keneth G.; Novencido, Rosa M.; Javonitalla, Josephine G.; Gacayan, Daniel B.
The research standardized the process and formulation of coconut cookies with cauliflower and determined its sensory attributes. Data were gathered from three treatments that were evaluated by 10 trained panelists and 30 consumer-type panelists using 9-point hedonic scale and were analyzed using mean. Numerical ratings show that the most acceptable formulation is treatment 2 with a mean of 7.9 (Like Moderately), which means that the best formulation is the coconut cookie with cauliflower composed of 100g of coconut, 120g of cauliflower, and other basic ingredients. This formulation has a golden-brown color, flat circular shape, and medium size with strong aroma of cauliflower blended with the aroma of coconut. It is smooth in the inside with low perceptible cauliflower flavor and higher perceptible coconut flavor.
Development of papaya (Carica papaya) jam
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Mercado, Niko B.; Gomez, Erickson P.; Libao, Miguelito M.; Tejano, Raymart N.; Gacayan, Daniel B.; Bayani, Keneth G.; Novencido, Rosa M.; Javonitalla, Josephine G.; Cacanindin, Geremy S.
This study aimed to develop a standardized process and formulation, and determine the different sensory attributes of Papaya Jam in terms of appearance, aroma, taste, texture and sweetness. 9- Point Hedonic Scale was used to compute the mean scores derive from the 10 trained panelist and 30 consumer type panelists. Numerical ratings showed that the most acceptable formulation is treatment 2 with an average mean of 7.2 with a descriptive equivalent as “Like Very Much This implies that the best formulation of Papaya Jam is sweetened by250g of honey and other basic ingredients.
Development of lakatan (Musa acuminate colla) glutinous rice (Oryza sativa glutinosa) ball with dark chocolate
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Alminiana, Aldren B.; Estrada, John Edward E.; Fontanilla, Scottie Bryant C.; Maranan, Jett M.; Mazon, Jammiel D.; Bayani, Keneth G.; Gacayan, Daniel B.; Novencido, Rosa M.; Cacanindin, Geremy S.; Javonitalla, Josephine G.
The study aimed to develop a standardized formulation of Lakatan (Musa Acuminata Colla) Glutinous rice (Oryza sativa glutinosa) ball with dark chocolate and to determine its sensory qualities that includes descriptive and acceptability attributes. Data were gathered through descriptive and acceptability test. They were given to 10 trained panelist and 30 consumer type panelists. A 9-point hedonic scale and mean were used to analyze the data. In the formulation and standardization of the product, treatment 2 with 80gramsoflakatanand120gramsofdarkchocolate was highly accepted by both trained and consumer type panelists. In the descriptive test by the trained panelist, treatment 2was chosen for the appearance and texture. While for aroma treatment 1 was chosen while flavor treatment 3 to the flavor. In the acceptability test, treatment 3 was the highly accepted mainly because of its sweetness by having more dark chocolate that affects the flavor compared to other treatments.
Standardization of horseradish (Moringaoleifcra) leaves siomai wrapper
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-12) Oliva, Maeka Ela A.; Arcega, Zionel B.; Bahiwag, Hazel Kaye L.; Libed, Dan Mar Loey V.; Ramilo, Jennifer C.; Ramirez, Edren F.; Cacanindin, Geremy S.; Bayani, Keneth G.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.
Moringa oleifera is a genus of the fast-growing tropical deciduous plant of the Moringaceae family. This study seeks the Standardization of Horseradish (Moringa oleifera) Leaves Siomai Wrapper, were to standardize the process and formulation of horseradish leaves siomai wrapper, to evaluate the descriptive and acceptability attributes of horseradish leaves siomai wrapper in terms of color, aroma, texture, elasticity, taste and overall acceptability, to determine the level of acceptability of horseradish leaves siomai wrapper in terms of color, aroma, texture, elasticity, taste and overall acceptability, to compute the production cost of the most acceptable treatments and last to identify the shelf life of horseradish leaves siomai wrapper. The researchers used the experimental research design, using descriptive, statistical analysis in processing of data and quantitative research design. Treatment 1was the most acceptable treatment by the trained panelist with the highest median of (8) rated as ‘‘Like Very Much" among the treatments.