LAKASABrowsing by Author "Dumpit, Mae Ann G."

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Development of Ginger (Zingiber officinale) cracker as a snack alternative
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2026-03) Anggana, Lieh Ann Joy D.; Belmonte, Janine Angelica B.; Dumpit, Mae Ann G.; Fernandez, Altea G.; Malibay, Kimberly R.; Cacanindin, Geremy S.; Ramirez, Edren F.; Bayani, Kenth G.; Hufana, Zhelyn A.; Quinitip, Tiffany Ruth R.
This study focused on the development of Ginger (Zingiber officinale) Crackers as a healthy snack alternative. The objectives were to standardize the formulation, evaluate sensory qualities, assess microbiological safety, determine physicochemical properties, estimate shelf life, and design a marketing plan. Using developmental and quantitative research designs, this study tested multiple formulations, where Treatment 2 emerged as the most acceptable based on sensory evaluations, excelling in appearance, aroma, taste, and texture. Laboratory analysis confirmed safety and stability, showing a moisture content of 4.26g/100g and a pH of 6.04. Microbiological tests showed an aerobic plate count of 570 CFU/g, ensuring it is safe for consumption. Shelf-life monitoring indicated the crackers maintain quality for 4 to 6 months at room temperature. Cost analysis revealed a competitive price of ₱ 25.00 per pack, with a marketing plan emphasizing its anti-inflammatory benefits. Ultimately, the product proved safe, nutritious, and commercially viable.