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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
Field snail (Pomacea canaliculata) and bamboo shoot (Phyllostachys) fried siomai
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Perez, Reymalyn O.; Nones, Crisel Danica R.; Canotab, Jolina P.; Esperanza, Lorena A.; Andrada, Mariel; Rimando, Margarete B.; Patacsil, Jemelyn P.; Saldivar, Luzviminda M.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
The study aimed to utilized Field Snail and Hamboo Shoot, one of the most wellknown nutrient in the Philippines, rich contents of proteins, carbohydrates, vitamins, fibers, and minerals and very low fat. The Field Snail was first undergone a 24 hours soaking process and boiling process afterwards and boiled also Bamboo Shoot for at least 30 minutes and then formulated in siomai. Field Snail and Bamboo Shoot Tried Siomai was processed into directions at 25:75, 50:50, 75:25, and 100:0. varying the amount of Field Snail and Pork. The study showed that Treatment 1 with 25% of Field Snail ad Bamboo Shoot Fried Siomai was the most acceptable formulation for sensory characteristics in terms of appearance, aroma, color, taste, and texture. Like Very Much for the Appearance, Color. Taste and like moderately the other attributes. The microbiological qualities had an aerobic plate count of 1.0 CFU g. This means the new product developed passed the microbiological qualities and is safe for consumption. It is affordable to the consumers at Php 4.82 per piece, a new product developed m an easy and ready to eat.
Acceptability of kangkong leaves (Ipomoea aquatica) as an additive into pandesal
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Geron, Hazel M.; Bautista, Allen Jazhiel; Maala, Fulgencio V., Jr.; Nebrida, Loveleen N.; Rivera, Warren A.; Nisperos, Criselda V.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
The researchers aimed to developed kangkong leaves pandesal. Specifically the objectives were: to formulate a kangkong leaves as an additives into pandesal; to evaluate the sensory characteristics in terms of appearance, internal grain, chew ability, taste and texture; to determine the level of acceptability of the most acceptable kangkong leaves pandesal; to determine the microbiological qualities of kangkong leaves pandesal; to compute the production cost of the most acceptable kangkong leaves pandesal. Kangkong leaves pandesal were process using the ratio 20:80, 40:60, 60:40, 80:20 dried kangkong leaves with all- purpose flour. The products were subjected to sensory evaluation and laboratory analysis. Result of the study showed that the kangkong leaves pandesal with 20% dried kangkong leaves was the most acceptable substitutions in terms of, appearance, internal grain, chew ability, taste and texture and was like very much by the panelist and consumer. The aerobic plate count was less than 250 CFU/gram and mold count is less than 10 CFU/gram and yeast count is less than 10 CFU gram. The production was 3 pesos per 20 grams.
Taro (Calocasia esculenta), squash (Cucurbita), polvoron
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Eisma, Kimberly Anne A.; Manipon, Dennish Carla S.; Calica, Mary Mae S.; Calica, Maricar B.; Dacanay, Trycia Mae E.; Apilado, Jenny Rose E.; Sobrepeña, Rose Angela G.; Ducusin, Arceli L.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
Sweet and spicy tilapia (Oreochromis mloticus) fins and bones kropek
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) NisperoS, Renalyn R.; Carpio, Andrea Marie B.; Costales, Jullienne Erika A.; Mabasok, Asnaira M.; Saldivar, Luzviminda M.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Galdine N.
This study aimed to developed Sweet and Spicy Tilapia Fins and Bones Kropek using the experiment method of investigation. The developed Sweet and Spicy Tilapia Fins and Bones is 75% Tilapia Fins and Bones. The evaluation for the sensory characteristics of the Sweet and Spicy Tilapia Fins and Bones Kropek in terms of appearance, aroma, crunchiness, and taste was acceptable. The level of acceptability for Sweet and spicy Tilapia Fins and Bones Kropek is Like Extremely for appearance and Like Very Much for aroma, crunchiness, and taste. The microbiological analysis for Aerobic Plate Count, Molds, and Yeast were passed. It was determined safe for consumption where the test is within the standard allowed level. Production cost of the most acceptable treatment was P 20.00 @ 125g
Promising Mungbean lines after transplanted Rice under three systems of land preparation
(Don Mariano Marcos Memorial State University - North La Union Campus, 2015-03) Corpuz, Ronnel L.
Tillage is a mechanical and manipulation action exerted on soil to modify soil conditions for nurturing crops. Therefore, a field study employing Split Plot design in RCBD factorial design was conducted comprising three systems of land preparation (zero tillage, minimum tillage, and conventional tillage) and six mungbean lines (EGM 05–731, EGM 05–738, EGM 05–744, LG Mg 6510–151, LG Mg 6506–127, and Kusapo). The study was conducted from November 23, 2014 to February 16, 2015 at Demonstration Farm, Bacnotan, La Union.Based on the findings of the study, planting mungbean in minimum tillage performed best in plant height, length of pod, survival rate, and seed yield, but comparable to zero tillage in terms of seed yield.LG Mg 6506–127 was the earliest to flower and mature, had the heaviest in weight of 100 seeds and the highest seed yield because of its bigger size.The interaction of mungbean lines, EGM 05–738 grown in zero tillage have significantly comparable to LG Mg 6506–127.