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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
Status of alcoholism among selected senior high school students
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2019-05) Labatete, Joy E.; Batao-ey, Keith Gaspel M.; Caranto, Ginalyn Zyra R.; Navalta, John J.; Nuñez, Dennis Joshua Z.; Dela Cruz, Jesus C.; Sarmiento, Alex P.; Malicsi, Mark O.
Alcohol is part of life for most Filipino adults, as well as for many university students. For them, it played an important role in the social world. To an extent, a decision not to engage in this normative activity could lead to exclusion from the boarder youth scene. This study aimed to determine the status of alcoholism among selected senior high school students. The descriptive- quantitative research design was employed in the analysis of the variables in the study. Mainly, questionnaires were used as the main instrument in gathering the data needed. The La Union National High School was chosen as the locale of the study. The respondents used snow ball sampling technique and a sample of 65 students who engages in alcohol drinking served as the respondents. It is found that students are moderate and occasional drinkers. They drink to relax after a hard day and to join friends for socializing.
Shelf life stability of binubodan cassava (Manihot esculanta Crantz)
(Don Mariano Marcos Memorial State University – Mid La Union, 2019-05) Arcadio, Donesia S.; Pacada, Charles A.; Alvarez, Sheila B.; Bermudez, Dodilyn D.; Estabillo, Imma Concepcion G.
Binubodan cassava (Manihot esculanta Crantz) are rich in carbohydrates, fiber, vitamins, protein and minerals and through fermentation the protein and vitamins will be enhanced, and the variety that was used is UPL ca 2 (Lakan). This paper analyzed the shelf life stability of binubodan cassava as well as the Physicochemical Properties, descriptive attributes, acceptability, and production cost. The Physicochemical properties, are pH 4.6, alcohol content of 15%, TSS of 23°Brix. The binubodan cassava is described with light yellow color, slightly sweet, slight to moderate alcohol flavour, and it is very smooth and very soft for its texture. The level of acceptability to the consumers to its attributes is acceptable to its alcohol flavour; appearance and texture is fairly accepted. The production cost is Php 45.88 per 150g pack. The pasteurized binubodan cassava has the longest shelf life as compared to the unpasteyrized binubodan cassava which could be stable until 2 months at refrigerated storage.
Development and standardization of chevon (Capra hircus) Native longganisa
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2014-03) Casilla, Christeta C.; Valdez, Anabella G.; Valdez, Anabella G.; Lopez, Shirley O.; Estabillo, Emma G.; Malig, Virginia R.
The study aimed to develop and standardize chevon native longganisa with desirable physico-chemical, microbiological qualities and sensory characteristics.
The descriptive attributes of the chevon native longganisa were brown in color, slightly salty, moderately sour, moderately spicy, high perception of garlic flavor, detectable chevon flavor, slightly hard, moderately rough, low tooth packing and high moisture absorption.
The physico-chemical properties were water activity of 0.912, pH of 4.56, moisture content of 57.34%, crude protein content of 8.89g/100g, crude fat content of 29.45g/100g and crude ash content of 1.43g/100g.
The microbiological qualities of raw chevon native longganisa were total plate count of 2,400 cfu/100g and the yeast and mold counts of <110 cfu/100g and zero detection of salmonella.
There is 34.35 % return on investment with the projected payback period of 2.94 month in the processing of chevon native longganisa
Sensory and physico-chemical changes during storage of processed Grapes (Wife vinifera) products
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2018-05) Garcia, Gennevieve Ruth M.; Bernardino, Meryl A.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Alvarez, Sheila B.
The study aimed to processed grape products specifically grape jelly and grape jam with acceptable sensory characteristics and physico-chemical properties. The descriptive attributes of processed grape jelly are light orange in color, very sweet, sour, with slightly tart, grape flavor, soft, slightly sticky and very spreadable. The descriptive attributes of grape jam are brown in color, very sweet, sour, slightly tart, with grape and
raisin flavor, slightly rough, soft, less sticky, and very spreadable. The physico-chemical properties of grape jelly are water activity value of 0.765, pH value of 3.2, total soluble solid of 69.9°Brix while grape jam has water activity value of 0.757, pH value of 3.5 and total soluble solid of 67.7 °Brix. The grape jam has an anthocyanin content of 9.32 mg/100g while grape jelly has no detected anthocyanin content.
Improvised hydraulic jack
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2021-12) Rojas, Chrisjun V.; Baterna, Jason M.; Cabalbal, Clarito M.; Lacbao, Denver W.; Llagas, San Angelo A.; Mariano, Jomar N.; Mortero, Jr., Ernesto M.; Palubos, Myla A.; Puzon, Sherwin A.; Reville, Rey D.; Flores, Merlito D.; Somera, Jake Tyrone I.; Gacayan, Leo; Palabay, Victorio C.
In automotive industry, jacks and lifters are important in lifting vehicles when
taking maintenance and troubleshooting under chassis. The main objective of the study is
to develop an improvised hydraulic jack. Specifically, it achieved to construct an improvised hydraulic jack, conduct performance test in terms of how high it can lift and its capacity as well as to evaluate its level of technical performance, level of technical
functionality and level of social acceptability and to prepare an operations manual of the project. The study used project development and descriptive evaluative research design.
It has been found out that the IHJ is excellent in terms of its level of technical
performance, greatly functional in its level of technical functionality, and very highly acceptable in its level of social acceptability.