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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 bangsilog balls
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2022-12) Suarez, Jennifer M.; Galleto, Julius Caezar R. II; Gaoat, Oliver G.; Reyes, Catherine R.; Rivero, John Michael D.; Ramirez, Edren F.; Cacanindin, Geremy S.; Bayani, Keneth G.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.
This study aimed to develop a standardized process and formulation, to determine the acceptability of the sensory characteristics of the Bangsilog balls in terms of its appearance, aroma, taste, and texture. The data were gathered through the use of 9-point Hedonic scale rated by 10 trained panelists and 30 consumer-type respondents and calculated the median using Microsoft Excel. The production cost is calculated to determine the selling price. The shelf-life was determined through the use of simple shelf¬ life analysis. A developmental and descriptive quantitative research design was used in the study. There were three treatments in the development of Bangsilog balls. Each treatment was conducted by trained panelists to determine its sensory characteristics. As a result, treatment 3 obtained the highest median score and was also acceptable to the consumer¬ type respondents. The selling price of Bangsilog balls is 39.05 per pack and would cost 156.19 to produce 5 packs. The shelf-life of Bangsilog balls at room temperature is 2days and 4days when refrigerated.
Development of watermelon (Citrullus lanatus) rind cookies
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Flores, Joji C., Jr.; Bambalan, Beverly T.; Caccam, Jimichelle S.; Caluza, Rose H.; Gutierrez, Jovi Ann C.; Gacayan, Daniel B.; Bayani, Keneth G.; Hufana, Zhelyn A.; Martinez, Lynnie E.; Quinitip, Tiffany Ruth R.
The research aimed to develop a standardized formulation and process for incorporating watermelon rind into cookies. The study used developmental, experimental, and descriptive research designs to determine the sensory, microbiological, and physicochemical qualities of the cookies, along with acceptability attributes, shelf life, production costs, and marketing plans. The methodology included detailed sensory evaluations using a hedonic scale, microbiological and physicochemical analyses following DOST standards, and cost and shelf-life analyses. Data were analyzed using frequency percentages to summarize responses and assess overall acceptability. Findings indicated that incorporating watermelon rind with all-purpose flour, butter, sugar, salt, milk, and egg maintained favorable sensory qualities and extended shelf life while maintaining acceptable microbiological and physicochemical standards. The cookies demonstrated a favorable shelf life and were deemed cost-effective. The marketing plan projected positive consumer acceptance, suggesting a promising potential for commercial production.
Development of indian mango leaves (Mangifera indica) steamed rice cake with banana blossom (Musa acuminata colla) fillings
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2024-05) Delos Santos, Kevin; Corpuz, Jessabel; Quibalio, Malcon Aron; Sarmiento, Jasthine Aubrey Marie; Villamayor, Julliane Chariz; Martinez, Lynnie E.; Bayani, Keneth G.; Hufana, Zhelyn A.; Gacayan, Daniel B.; Quinitip, Tiffany Ruth R.
The research aimed to investigate the utilization of Indian mango leaves and banana blossom as core components in the production process of steamed rice cakes. The research design incorporated developmental, experimental, and descriptive methodologies. The statement of the problem encompassed the need to establish a standardized formulation and process for production, evaluate sensory qualities, microbiological and physicochemical attributes, assess acceptability metrics, determine shelf life, analyze production costs, and devise a comprehensive marketing plan. Data analysis involved using frequency percentage for surveys, hedonic scale for sensory assessment, cost analysis for economic evaluation, shelf-life analysis for product stability assessment, and DOST microbiological and physicochemical analysis for quality assurance. The results indicated that incorporating Indian mango leaves and banana blossom, along with ingredients like rice flour, all-purpose flour, lye water, condensed milk, evaporated milk, brown sugar, and water, maintained favorable sensory qualities, met safety standards in terms of microbiological and physicochemical attributes, and showed competitive production costs, suggesting potential market viability for the steamed rice cakes.
Women local chief executive in leadership:
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2021-12) Abuan, Chelzeah Jillian G.; Beninsig, Chris Ruth C.; Hwang, Mi Na T.; Martinez, Ronalyn A.; Navarro, Mharwin C.; Ancheta, Marifel D.; Novencido, Rosa M.; Quinitip, Tiffany Ruth R.; Pajimola, Allan Hil B.; Quinitip, Tiffany Ruth R.
The World Health Organization (WHO) declared COVID-19 a public health emergency, later on, pandemic. This study described the Women Local Chief Executive's (LCE) Leadership in the COVID-19 Response Management in Bauang. Specifically, it determined the profile of the LCE; the extent of the local government unit's (LGU) compliance with the NAP-COVID19 PDITR Strategy; COVID-19 impact mitigation measures implemented; and the level of satisfaction of the Punong Barangays (PB) with their LGU’s compliance with the NAP-COVID19 PDITR Strategy. This study utilized survey questionnaire, document review, and written interview to gather data from the respondents. Data were analyzed using median and documentary analysis. Findings revealed that the LGU is fully compliant with the interventions required under the NAP COVID19 PDITR Strategy; the LCE initiated various measures in mitigating the COVID 19 impact; PBs are extremely satisfied with their LGU’s compliance in Prevention and Isolation Strategies, meanwhile, very satisfied in Detection, Treatment and Reintegration Strategies.
External environment of the loom weaving industry in Bangar, La Union
(Don Mariano Marcos Memorial State University- North La Union Campus, 2024-05) Licudan, Yaraa D.
A study that explored on the external environment of the loom weaving industry, examining the factors impacting the sector's operations in Bangar, La Union. Its goal was to gain insights into its current state, challenges, opportunities, and strategies for sustainable growth.
The survey findings shed light on the strengths and opportunities of the loom weaving industry in Bangar, La Union. Politically, it benefits from stability and government backing. Economically, it displays resilience despite inflation, with good access to capital and materials. However, the industry faces challenges in adopting technology, highlighting the need for strategic investment. Socio-culturally, community support drives demand, yet concerns persist regarding skilled labor and modernization. Despite these hurdles, opportunities for innovation, exports, and collaboration offer avenues for growth.