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Development of lakatan (Musa acuminate colla) glutinous rice (Oryza sativa glutinosa) ball with dark chocolate

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creativework.keywordssensory qualities, glutinous rice ball, lakatan, dark chocolate, musa acuminata colla, oryza sativa glutinosa
dc.contributor.advisorBayani, Keneth G.
dc.contributor.authorAlminiana, Aldren B.
dc.contributor.authorEstrada, John Edward E.
dc.contributor.authorFontanilla, Scottie Bryant C.
dc.contributor.authorMaranan, Jett M.
dc.contributor.authorMazon, Jammiel D.
dc.contributor.chairGacayan, Daniel B.
dc.contributor.committeememberNovencido, Rosa M.
dc.contributor.committeememberCacanindin, Geremy S.
dc.contributor.committeememberJavonitalla, Josephine G.
dc.date.accessioned2026-05-21T15:14:31Z
dc.date.available2026-05-21T15:14:31Z
dc.date.issued2021-12
dc.descriptionFull text
dc.description.abstractThe study aimed to develop a standardized formulation of Lakatan (Musa Acuminata Colla) Glutinous rice (Oryza sativa glutinosa) ball with dark chocolate and to determine its sensory qualities that includes descriptive and acceptability attributes. Data were gathered through descriptive and acceptability test. They were given to 10 trained panelist and 30 consumer type panelists. A 9-point hedonic scale and mean were used to analyze the data. In the formulation and standardization of the product, treatment 2 with 80gramsoflakatanand120gramsofdarkchocolate was highly accepted by both trained and consumer type panelists. In the descriptive test by the trained panelist, treatment 2was chosen for the appearance and texture. While for aroma treatment 1 was chosen while flavor treatment 3 to the flavor. In the acceptability test, treatment 3 was the highly accepted mainly because of its sweetness by having more dark chocolate that affects the flavor compared to other treatments.
dc.format.extentix, 47 p.: ill. (col.)
dc.identifier.citationAlminiana, A. B., Estrada, J. E. E., Fontanilla, S. B. C., Maranan, J. M. & Mazon, J. D. (2021). Development of lakatan (Musa acuminate colla) glutinous rice (Oryza sativa glutinosa) ball with dark chocolate. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1601
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcCooking – Banana -- Lakatan
dc.subject.ddcCooking -- Glutinous rice
dc.subject.ddcCooking – Chocolates
dc.subject.ddcPastries
dc.titleDevelopment of lakatan (Musa acuminate colla) glutinous rice (Oryza sativa glutinosa) ball with dark chocolate
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameMusa acuminate colla
local.subject.scientificnameOryza sativa glutinosa
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration Major in Marketing Management
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