Browsing by Author "Nuesca, Toni B."

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    Development of milkfish (Chanos chanos) skin chicharrones
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2025-11) Villena, Paolo Jim A.; Cura, Grace Ann L.; Laconsay, Nathalie Joy F.; Nuesca, Toni B.; Peñalosa, Fatima R.; Hufana, Zhelyn A.; Cacanindin, Geremy S.; Bayani, Keneth G.; Ramirez, Edren S.; Quinitip, Tiffany Ruth R.
    This study presents a promising avenue for creating a nutritious snack that maintains the essence of traditional chicharrón. It aimed to standardize the formulation and process; evaluate sensory qualities, microbiological quality, physicochemical properties, consumer acceptability, and shelf life; compute production cost; and create a marketing plan. The research design used developmental, descriptive, experimental, and quantitative methods to test three formulations with varied milkfish skin chicharrones ratios. Treatment 1 was most acceptable, earning the highest sensory rating and excellent microbiological results 260 CFU/g, aerobic plate count, mold, and yeast below 10 CFU/g,