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Development of Mulberry Leave (Morus Albu) and gosu seawwed (Eucheuma denticwatum) as kropek

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dc.contributor.authorPogoy, Francis Ken B.
dc.contributor.authorAlcantara, Nestor M.
dc.contributor.authorBulseco, Jeizel A.
dc.date.accessioned2025-12-26T01:28:08Z
dc.date.available2025-12-26T01:28:08Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractThis study developed a kropek snack incorporating mulberry (Morus alba) leaves and guso (Eucheuma denticulatum) seaweed to enhance its nutritional value. The kropek was formulated by blending mulberry leaf powder and guso seaweed with traditional ingredients, then evaluated for its proximate composition, water activity, and sensory qualities. Results revealed that the enriched kropek contained 7.23% moisture, 3.85% ash, 0.53% crude fat, 3.62% crude fiber, 2.51% crude protein, and 82.26% carbohydrates. Water activity remained within the safe range forsnack foods, ensuring product stability. Sensory evaluation indicated high consumer acceptability in terms of appearance, texture, aroma, and taste. The study concludes that mulberry leaves and guso seaweed can be effectively utilized to produce a nutrient-enriched, functional kropek snack. Further studies on shelflife, consumer marketability, and expanded ingredient variations are recommended.
dc.identifier.citationPogoy, F. K. B., Alcantara, N. M. & Bulseco, J. A. (2025). Development of Mulberry Leave (Morus Albu) and gosu seawwed (Eucheuma denticwatum) as kropek. [Unpublished Undergraduate Thesis].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/123456789/701
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 2
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.titleDevelopment of Mulberry Leave (Morus Albu) and gosu seawwed (Eucheuma denticwatum) as kropek
dc.typeThesis
dspace.entity.typePublication
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