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Potential of Juvenile Jackfruit as Burger patties

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dc.contributor.authorLicudine, Wilmar G.
dc.date.accessioned2026-04-29T02:20:20Z
dc.date.available2026-04-29T02:20:20Z
dc.date.issued2015-03
dc.description.abstractA study on the potential of juvenile jackfruit flesh as substitute for meat patties was conducted to determine its acceptability in terms of taste, flavor, color, aroma, texture, general acceptability; the profitability of jackfruit patties burger in terms of gross profit, margin, net profit margin, and return on investment; and factors of acceptability in terms of break-even price and sales volume. The juvenile jackfruit flesh was processed into patties. Local commercial burger patties were used as control treatment.. Results revealed that the burgers from jackfruit flesh were “Like very much” and is comparable to the local commercial burgers in terms of taste,flavor, color, aroma, texture and general acceptability Computed average gross profit margin, net profit margin, and return on investment were 38.64, 30.76, and 63.08 percent, respectively. Computed average break-even price and volume for the first and second operation were P11.15 at 37.28 units and P11.07 at 81.19 units respectively.
dc.identifier.citationLicudine, W. G. (2015). Potential of Juvenile Jackfruit as Burger patties. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1450
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 9
dc.titlePotential of Juvenile Jackfruit as Burger patties
dc.typeThesis
dspace.entity.typePublication
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