LAKASABrowsing by Author "Estabillo, Imma Concepcion G."

Browsing by Author "Estabillo, Imma Concepcion G."

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Application of calamansi (Citrofortunella microcarpa) peel powder as flavoring and seasoning
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Casuga, Carla G.; Evangelista, Marineil G.; Santiago, Mary Grace D.; Alvarez, Sheila B.; Estabillo, Imma Concepcion G.; Abat, Rossana P.; Pacada, Charles A.
The study aimsto develop calamansi peel powder as flavoring and seasoning. The standardized calamansi peel powder as flavoring is composed of 9.34% of calamansi peel powder as for seasoning composed of 35.09% of calamansi peel powder. The calamansi peel powder as flavoring and seasoning was acceptable to both consumer and trained panelist. The physicochemical properties of flavoring are carbohydrate content of 33.7g/100g, crude ash content of 6.98g/100g, crude fat of 0.445g/100g and protein of 1.27g/100g. As seasoning, exhibited a water activity of 0.607, moisture content of 4.18g/100g, crude ash of 16.4g/100g, crude fat of 0.617g/100g, and total carbohydrates of 73g/100g. The microbiological qualities of flavoring are aerobic plate count of 27,000 CFU/g and yeast and mold count of 80CFU/g as for seasoning, aerobic plate count of 23,000 CFU/g and yeast and mold count of 600 CFU/g. The packaging for the flavoring was a clear glass sauce bottle, while the seasoning was a square glass spice jar. The cost of the calamansi peel powder was Php. 80.17 for 117ml of flavoring and Php. 68.31 for 77g of seasoning.
Development and shelf life of Linubian from cassava (Manihot esculenta)
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2019-05) Rosimo, Jackie Lou G.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Alvarez, Sheila B.; Bermudez, Dodilyn D.
This study aimed to develop and determine the shelf life of linubian with desirable sensory qualities, physico-chemical, and microbial qualities and profitability. Two treatments were formulated, every treatment is varied in the amount of sugar. Treatment 1 (125 g of sugar and 500 g of cassava), Treatment 2 (130 g of sugar and 500 g of cassava). The most acceptable formulation was treatment 1 based on the sensory evaluation. The shelf life in room temperature can withstand in 4 days, while refrigerated temperature can withstand in 10 days. Physico-chemical properties were; moisture content of 34. 16% and crude protein of 0.29%. the microbiological qualities of linubian were acceptable and safe for human consumption.
Development and standardization of squash (Cucurbita maxima) biscuit with guyabano (Annona muricata) leaves extract
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2016-03) Valdez, Eredisa Crislyn L.; Estabillo, Imma Concepcion G.; Valdez, Anabella G.; Lopez, Shirley O.; Rivera, Joan V.
The study aimed to develop a wholesome and acceptable squash biscuit with guyabano leaves extract. The standardized formulation contained 40% squash powder, 30% squash seeds, and 80 ml guyabano leaves extract and exhibited desirable sensory characteristics, physicochemical properties, microbiological qualities, and profitability. The study involved powderizing squash flesh, partially grinding squash seeds, and extracting guyabano leaves through decoction. The standardized product was evaluated through sensory, physicochemical, microbiological, and economic analyses. The biscuit was highly acceptable to trained and consumer panelists. It had a pH of 5.34, water activity of approximately 0.35, moisture content of 1.48%, crude protein of 10.50 g/100 g, crude fat of 13.93 g/100 g, crude ash of 3.92 g/100 g, and total carbohydrates of 70.17 g/100 g. Microbiological results showed an aerobic plate count of less than 250 cfu/g and yeast and mold count of less than 10 cfu/g. The study reported a return on investment of 25.98% and a payback period of 1.98 months.
Development of black rice (Oryza saliva cultivar) cracker
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Marayag, Lalyn A.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Bermudez , Dodilyn D.
The study aimed to develop black rice cracker with acceptable sensory characteristics, physicochemical properties, microbiological qualities and profitability. Treatments varied on the amount of black rice flour. Ingredients were mixed, kneaded for 15minutes then baked for 30-40minutes at 120 degree celcius, packed and store in cool and dry place. The black rice cracker was medium purple-brown in color, slightly sweet and salty in flavor and moderate crunchy and rough in terms or texture. It was liked very much by consumer and more preferred than the commercial cracker. The physicochemical properties were water activity of 0.56, ash content of 2.19g/100g, moisture content of 6.09g/100g and crude protein of 9.69g/100g. The microbiological qualities were total aerobic place counts of <4300cfu/g and both <10cfu/g for yeast and mold counts. The black rice cracker can be sold for Php 34/100g of black rice cracker.
Development of black rice (Oryza saliva cultivar) cracker
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2019-05) Marayag, Lalyn A.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Bermudez, Dodilyn D.; Alvarez, Sheila B.
The study aimed to develop black rice cracker with acceptable sensory characteristics, physicochemical properties, microbiological qualities and profitability. Treatments varied on the amount of black rice flour. Ingredients were mixed, kneaded for 15minutes then baked for 30-40 minutes at 120 degree celcius, packed and store in cool and dry place. The black rice cracker was medium purple-brown in color, slightly sweet and salty in flavor and moderate crunchy and rough in terms or texture. It was liked very much by consumer and more preferred than the commercial cracker. The physicochemical properties were water activity of 0.56, ash content of 2.19g/100g, moisture content of 6.09g/100g and crude protein of 9.69g/100g. The microbiological qualities were total aerobic place counts of <4300cfu/g and both <10cfu/g for yeast and mold counts. The black rice cracker can be sold for Php 34/100g of black rice cracker.
Development of calabash (Crescentia cujete) juice drink
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Licos, Janina May M.; Costales, Suzette C.; Villamil, Krisha Shane L.; Alvarez, Sheila B.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Abat, Rossana P.
This study is to develop a calabash juice drink. Specifically, it aims to, (1) standardize the formulation and process of calabash juice drink. (2) Determine the sensory qualities of a calabash juice drink. (3) The production cost of processing of calabash juice drink. Four (4) treatments were formulated based on varying the amount of calabash extract. The treatments have undergone sensory evaluation tests such as ranking, preference, descriptive and acceptability tests. Treatment 2 was the most preferred calabash juice drink. The juice drink was perceived to be blackish gray, has a strong aromatic and sweet odor, very strong sweet and slightly sour flavor, and very smooth texture. In acceptability test, the flavor and texture of the calabash juice drink were perceived as like extreme. However, the calabash juice drink had received general acceptability as like very much. Microbiological analysis shows that the calabash juice drink has a mold and yeast count of <10cfuml and an aerobic plate count of <250cfu/ml. The presence of phytochemicals like flavonoids, alkaloids, carbohydrates, and phenolic compounds was observed. Vitamin C was not detected in the calabash juice drink.
Development of calamansi (Citrofortunella microcarpa) peel ready to drink juice
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Padua, Fema Rose E.; Coronado, Elysha Jazmin M.; Valmonte, John Mark; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.; Abat, Rossana P.
This study aimed to standardized the formulation of calamansi peel ready to drink juice with acceptable sensory attributes, physicochemical properties, microbiological qualities, and profitability. The calamansi peel ready to drink juice was conducted two different test for paired preference to determine which best amount of calamansi peel to be added to calamansi juice. Having the attributes of light yellow color, slightly to moderate citrus odor, moderate to strong calamansi flavor, and the texture was perceived to be smooth mouth feel as well as thin viscosity. The physicochemical properties of the calamansi peelready to drink juice were pH value of 3.18 mL, Total Soluble Solids of 6°Bx, Titratable Acidity of 1.16%,and Water Activity of 0.59. The microbiological qualities were Total Aerobic Plate of 25000 CFU/mL, Yeast and Mold Count of 10000 CFU/mL, and E.ColiCount of 3.0 MPN/mL. The Calamansi Peel Ready to Drink Juicewith 0.1% sodium benzoate as preservative has a shelf-life of 9 weeks at refrigerated storage. The Calamansi Peel Ready to Drink Juice can be sold at 17.56 pesos per 100mL.
Development of carbonated wild cherry (Flacourtia indica) juice
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2018) Sison, Evelyn N.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Pacada, Charles A.; Alvarez, Sheilla B.
The study aimed to develop an acceptable carbonated wild cherry juice with desirable sensory qualities, physico-chemical properties, and microbiological qualities. The wild cherry juice was carbonated using a soda siphon loaded with carbon dioxide in a soda charger. In the formulation and standardization of the product, treatment 2 with moderately dark orange color, moderate sweetness, slightly strong tartness, low perceptible carbonation, and just perceptible flavour was selected as the best formulation. The physico-chemical properties of the standardized product were a pH of 4.8, total soluble solids of 16 °Brix, titratable acidity of 12.426 mg/100 ml, and vitamin C of 0.193 mg/100 ml. The microbiological qualities were an aerobic plate count of <250 CFU/ml, Escherichia coli count of <3.0 MPN/ml, and yeast and molds count of <10 CFU/ml. The total production cost was ₱52.85 per bottle, with a selling price of ₱68.70 per bottle.
Development of chickpea (Cicer arietinum) chips
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Cuebas, Bea Rodella L.; Dela Rosa, Michael John M.; Organista, Ricka Mae S.; Abat, Rossana P.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.
Snack is anything consumed between main meals and tends to be energy-dense but nutrient poor. On the other hand, chickpea (Cicer arietinum L.) is a legume that were valued for their nutritional content and health benefits. Due to its versatility, it can be used as an additive in chips making. This study aims to develop chickpea chips. Standardizing the formulation was done before the processing and formulation of chips. Results revealed that in terms of sensory qualities, treatment 3 (40% chickpea powder) yielded the best results in the ranking test with a sum of 107, and is more preferred chips in preference test. In Acceptability test, it showed that the different attributes of chickpea chips were Like Extremely. For the descriptive test, the chips were revealed to be dark orange, very crispy, and moderate to strong flavor. For its physicochemical properties, 3.10 g moisture content, 1.66 g ash, 26.01 fat, 5.40 of protein, 63.83 g carbohydrates, 400 mg sodium, and 2.30% free fatty acids. Also, its water activity is 0.21. Lastly, in terms of microbiological properties, the chips passed the standards for FDA Circular No.012 s.2022. These findings highlight that chickpea can be an additive in chips making and can be a source of healthier snacks. Chickpea beans should be used as raw materials in innovating healthy and convenient products.
Development of dried mulberry (Morus sp.)
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019) Villareal, Judy Rose A.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Alvarez, Shiela B.; Bermudez, Dodilyn D.
The study aims to utilize and process mulberry into another product which has high health value. The physico-chemical properties of dried mulberry were determined, including water activity of 0.477 for half-ripe mulberry and 0.556 for ripe mulberry, moisture content of 30.24 g/100g, anthocyanin content of 124.91 mg/100g in fresh mulberry and 155.87 mg/100g in dried mulberry, crude protein of 3.60 g/100g, and crude ash of 1.12 g/100g. The dried mulberry was also examined for microbial quality, with total aerobic plate counts of <250, Escherichia coli counts of <3.0, and yeast and mold counts of <10.
Development of flavored guyabano (Annona muricata) leaves juice drink
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2017-05) Queriquencia, Melybeth M.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Pacada, Charles A.; Alvarez, Shiela A.
The study aimed to develop an acceptable flavored guyabano leaves juice drink with desirable sensory qualities, physico-chemical properties, microbial qualities, and profitability. The formulation and standardization of flavored guyabano leaves juice drink were consisted of three treatments. Treatment 1 with roselle flavor, treatment 2 with pineapple flavor and treatment 3 with passion fruit flavor. The flavored guyabano leaves juice drink was acceptable for both trained panelist and consumer type panelist in terms of sensory qualities such as overall acceptability, color, sweetness, sourness, aroma, guyabano leaves flavor, passion fruit flavor, tartness, and viscosity. The physico-chemical properties of the standardized flavored guyabano leaves juice drink were determined. It has titratable acidity of 0.17%, total soluble solid of ll°Bx, pH value of 3.7, and vitamin C of 35mghnl. The projected monthly production of standardized flavored guyabano leaves juice drink resulted to 44.35% Return on investment, with the projected payback period of 2.06 months.
Development of flavored soya (Glycine max) milk drink
(Don Mariano Marcos Memorial State University-Mid La Union Campus, 2017) Soriano, Rezza R.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Alvarez, Shiela B.; Pacada, Charles A.
The study aimed to formulate and process an acceptable flavored soya milk drink that is wholesome and safe for human consumption this study involves the processing and standardization of flavored soya (Glycine max) milk drink, the sensory attributes, physico-chemical properties, microbiological qualities, packaging material, and the return on investment of processing of coffee flavored soya milk drink. Three flavors were used for plain soya milk drink: Tl turmeric flavor, T2 Coffee flavor and T3 Lemon grass flavor. T2 was selected as the best formulation based on sensory evaluation. It was then subjected to different analyses such as physico-chemical and microbiological analysis. The standardized flavored soya milk drink has coffee flavor, brown in color, low perceptible sweetness, moderate bitterness, moderate in soya flavor , low perceptible milk flavor, slightly strong roselie coffee flavor, just perceptible tartness and it has thin consistency. The physico- chemical qualities of flavored soya milk drink are: pH of 6.5, TSS of 14° Bx, Crude protein of 2.46 g/lOOg and Crude fat of 13.40 g lOOg. The microbiological qualities of the flavored soya milk drink are: yeast and mould count of <10cfu/ml, aerobic plate count of <10 cfu/ml and e.coli is negative. The projected monthly production of standardized coffee flavored soya milk drink resulted to 42% return on investment, with the projected payback period of 2 months.
Development of gotu kola (Centella asiatica) ice cream
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Esnada, Andelyn G.; Pacada, Charles A.; Bermudez, Dodilyn D.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.
The study aimed to develop and standardize Gotu Kola Ice Cream. The specific objective are: to standardize the formulation and processing and processing of Gotu Kola Ice Cream, to determine the sensory attributes, physicochemical properties, microbiological qualities, and the product cost of Gotu Kola Ice Cream. The standardized formulation of Gotu Kola ice cream is 25% of coconut milk, 25 %of evaporated milk, 25% of sugar, 5%> of skim milk, 2% of com starch, 2% of egg yolk, 1.5% of vanilla, 0.3% of xanthan gum and 7.5% Gotu Kola. The standardized Gotu Kola Ice Cream has undergone descriptive attributes and consumer type panellist. The Physicochemical Properties of Gotu Kola Ice Cream are pH of 6.8, water activity of 0.77, moisture content of 50.63g/100g, crude ash of 0.60g/100g, crude protein of 2.24g/100g and crude fat of 11.63g/100g. The microbiological qualities of Gotu Kola Ice Cream it has an aerobic plate count of 2400CFU/g and yeast and mold counts of <10CFU/g. The production cost of Gotu Kola Ice Cream result is 18.721 pesos per 150 mL of ice cream.
Development of Nata Di Nipa (Nypa fruticans wurmb) fruit
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-05) Ordoño, Glaiza C.; Abuan, Jomelyn M.; Munar, Jhazel C.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Pacada, Charles A.; Abat, Rossana P.
This study focuses on the development of nata de nipa, a gelatinous dessert made from fermented nipa fruit. The objectives include standardizing its formulation and process, determining sensory characteristics, physico-chemical properties, microbiological qualities, designing packaging, and production costs. The nata de nipa was perceived to have an opaque color and a cube shape, it was also perceived as moderate sweet in terms of odor and taste, in terms of texture, moderately chewy, moderately smooth and slightly soft. The physico-chemical properties of nata de nipa in g/100 sample, revealed its moisture content of 78.6, crude fat 0.0752, crude protein 0.0826, crude ash < 0.001, total carbohydrates 23. 2, total soluble solids 22 °Bx, and pH 4.02. Microbiological analysis <1.0 CFU*/g and <10 CFU/g aerobic plate and mold and yeast count respectively. The nata de nipa is priced at Php 83.74 per 360g bottle.
Development of oregano (Origanumvulgare) concentrate with calamansi (Citrusmicrocarpa) juice extract
(Don Mariano Marcos Memorial State University-Mid La Union Campus, 2017-05) Catbagan, Angilyn C.; Estabillo, Imma Concepcion G.; Meryl A. Bernardino; Charles A. Pacada; Sheila B. Alavarez
The study aimed to develop an acceptable oregano concentrate with calamansi juice extract with desirable sensory qualities, physico-chemical properties, and microbiological qualities that is profitable. In the formulation and standardization oforegano concentrate with calamansi juice extract, three treatments were used: treatment 1 (1:1), treatment 2 (1.5:1), and treatment 3 (2:1) ratio of oregano extract and water Treatment 3 was selected as the best formulation based on sensory evaluation. The standardized oregano concentrate with calamansi juice extract has near light brown color, very strong sweetness, slightly strong sourness, slightly strong oregano flavor, low perceptible calamansi flavor, and just perceptible consistency. This was extremely liked by consumer panelists. The physico-chemical qualities are: pH of 5.70, TSS of 47.00, titratable acidity of 0.87% and Vit. C of86.00 mg/lOOml. The microbiological qualities are: aerobic plate count of <10cfu/g and yeast and mold count of <10cfu/g. Escherichia coli of <3mpn/ml total coliform count of <3mpn/ml. The projected monthly production resulted to 34.25% return on investment, with the projected payback period of 2.96 months.
Development of oyster mushroom (Pleurotus ostreatus) loaf
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Nolasco, Glen G.; Pacada, Charles A.; Bermudez, Dodidly D.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.
The study aimed to develop oyster mushroom loaf with acceptable sensory attributes, physico-chemical properties, microbiological qualities and profitability. Treatments varies on the amount of oyster mushroom and tofu. Ingredients were mixed, steamed for 1 hour, cooled and sliced then packed and stored at 4 °C. Oyster Mushroom Loaf has a light brown color with a to moderate saltiness, meaty flavor and slight spiciness, with a slightly rough texture starchy flavor was been eliminated by the frying. The microbial qualities of oyster mushroom loaf were the following 470 CFU/g total aerobic plate count and lOCFU/g. Yeast and mold count. The water activity of oyster mushroom loaf is 0.88. While the crude protein is 23.48g/100g, crude ash is L18g/100g and has a moisture content of 65.57g/100g.The oyster mushroom can be sold for Phpl21.07/250grams of steamed oyster mushroom loaf
Development of Pinakbet kropek
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2026-05) Parba, Marc Anthony Louis D.; Delos Santos, Lourene France J.; Mundala, Irish Ann B.; Fernandez, Jerald B.; Estabillo, Imma Concepcion G.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Damaso, Pauline T.; Pacada, Charles A.
This study developed and evaluated the acceptability of Pinakbet Kropek as a nutritious alternative snack. It aimed to standardize formulation and processing methods and assess sensory characteristics, physicochemical properties, microbiological quality, packaging, labeling, and production cost. Four formulations using different ratios of taro starch and cassava starch ratios (60:40, 70:30, 80:20, and 90:10) were tested. Treatment 4 (90:10) was identified as the most preferred based on evaluations by consumers and trained panelists. It was described as light brown, slightly salty, with a sligh fish and pinakbet flavor, very crunchy, and a moderately hard texture. Physicochemical analysis showed moisture (9.31 g/100 g), ash (0.153 g/100 g), fat (1.14 g/100 g), protein (2.72 g/100 g), fiber (0.23 g/100 g), carbohydrates (86.45 g/100 g), and water activity (0.584). Microbiological results met safety standards with low counts of bacteria, coliforms, molds, and yeasts. Production cost was Php 40.25 per 100 g pack, indicating potential market viability in local markets in the future.
Development of red bell pepper (Capsicum annum) sauce
(2017-05) Doliente, Shierly A.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Alvarez, Sheila B.; Pacada, Charles A.
The study aimed to develop an acceptable red bell pepper sauce with desirable sensory qualities, physico-chemical properties, microbiological qualities and profitability. In the formulation and standardization of the product, treatment 3 with near dark orange color, moderately strong sweetness, slightly strong saltiness, low perceptible spicy flavor, slightly strong red bell pepper, strong cheese flavor, just perceptible meaty flavor and with thick consistency was selected as the best formulation. It was submitted to different analyses such as physico-chemical and microbiological analyses. The physico chemical properties of the standardized product are: pH of 6.9 and water activity of 0.89, moisture content of 72%, and vitamin C of 60mg/100ml. The microbiological qualities were aerobic plate count of <250 CFU/g, yeast and mould count of <10 CFU/g. The total cost for producing 30 pouches is 821.3 and the market price sold at 50 pesos per pouch.
Development of smoked bangus (Chanos chanos) noodles
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019) Baldonado, Rizza Mae F.; Pacada, Charles A.; Bermudez, Dodilyn D.; Alvarez, Sheila B.; Estabillo, Imma Concepcion G.
The study aimed to develop smoked bangus noodles with sensory qualities, physicochemical properties, microbiological qualities and affordable. There were three treatments prepared during the standardization of formulation and process of smoked bangus noodles. Treatment 2 with 80 grams of all-purpose flour in 20 grams of smoked bangus was selected as the best treatment based on sensory evaluation. The standardized smoked bangus noodles was acceptable by the consumer type panellists. It underwent microbiological and physicochemical analysis. The microbiological qualities of smoked bangus noodles were aerobic plate count of <250 cfu/g and yeast and mould with <10 cfu/g, making the smoked bangus noodles safe and fit for human consumption. The physicochemical qualities were water activity of 0.57, moisture content of 16.14, crude protein of 15.36 and crude ash of 1.75. The smoked bangus noodles can be sold for 35 pesos/200 grams.
Development of squash (Cucurbita maxima) halaya
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2018) Repancol, Jolina C.; Alvares, Sheila B.; Estabillo, Imma Concepcion G.; Bernardino, Meryl A.; Pacada, Charles A.
The study aimed to develop squash halaya with desirable sensory qualities, physico-chemical, and microbial qualities and profitability. Three treatments were formulated, with each treatment varying in the amount of evaporated milk and coconut milk. Treatment 1 used 50 ml of evaporated milk and 20 ml of coconut milk; Treatment 2 used 35 ml of evaporated milk and 35 ml of coconut milk; and Treatment 3 used 25 ml of evaporated milk and 45 ml of coconut milk, while the remaining ingredients were kept constant. Treatment 1 was found to be the most acceptable based on sensory evaluation. It had a pH of 6.2 and water activity of 0.70. Its proximate composition consisted of 49.99% moisture, 0.18% crude fat, 1.77% crude protein, 0.71% crude ash, and 47.35% total carbohydrates. The microbiological qualities of the squash halaya were acceptable and safe for human consumption.

Browsing by Author "Estabillo, Imma Concepcion G."

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