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Development of fish cake with ashitaba (Angelika keiskei) leaves

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creativework.keywordsAshitaba, Development, Fish Cake
dc.contributor.advisorGacayan, Danielle B.
dc.contributor.authorMapalo, Jerson L. Jr.
dc.contributor.authorAcosta, Catherine M.
dc.contributor.authorCapua, Divina Grace M.
dc.contributor.authorDe Castro, Ginalyn V.
dc.contributor.authorDolo, Abigail Grace B.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberNovencido, Rosa M.
dc.contributor.committeememberJavonitalla, Josephine G.
dc.date.accessioned2026-04-10T02:47:59Z
dc.date.available2026-04-10T02:47:59Z
dc.date.issued2021-11
dc.descriptionFull text
dc.description.abstractThis study aimed to develop standardize process and formulation of fish cake with ashitaba (Angelika keiskei) leaves and to determine its sensory qualities. 9-point Hedonic Scale Rating were used to tabulate the mean scores derived from the 10 trained panelists and 30 consumer-type panaelists. Numerical ratings show that the most acceptable formulation based from both trained panelists and consumer-type panelists is treatment 1 with an average mean of 7.75 with a descriptive equivalent as “Like Very Much". This implies that the best formulation of fish cake with ashitaba leaves is 20g of fish meat with 40g of ashitaba leaves and other basic ingredients.
dc.format.extentx, 53 p.: ill. (col.)
dc.identifier.citationMapalo, J. L., Jr., Acosta, C. M., Capua, D. G. M., De Castro, G. V. &Dolo, Abigail G. B. (2021). Development of fish cake with ashitaba (Angelika keiskei) leaves. [Unpublished Undergraduate Thesis].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/123456789/1280
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.ddcCooking -- Ashitaba
dc.subject.ddcFood technology
dc.subject.ddcFood – Fish cake
dc.titleDevelopment of fish cake with ashitaba (Angelika keiskei) leaves
dc.typeThesis
dcterms.accessRightsOpen Access
dspace.entity.typePublication
local.subject.scientificnameAngelika keiskei
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Administration major in Marketing Management
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