Publication: Development of banana saba (musa acuminata balbisiana) Kropek
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Date
2025-05
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Publisher
Don Mariano Marcos Memorial State University - Mid La Union Campus
Abstract
The study aimed to standardize the process formulation of Banana Kropek with acceptable sensory attributes, physicochemical properties, microbiological qualities, and profitability. Series of trials tests were conducted until a final product that resembles the commercial kropek was achieved. The sensory attributes of light green color, very light banana odor and very light sweetness, very slight saltiness taste, and texture was perceived to be moderately crunchy, slightly hard, slightly rough and slight to moderately oiliness. The physicochemical properties of the Banana Kropek were Moisture Content of 7.24 g/lOOg, Crude Ash of 2.15g/100g, Crude Fat of 0.66g/100g, Crude Protein of 1.55 g/100g and Total Carbohydrates of 88.4 g/100g. The microbiological qualities were APC of <250g CFU/g, Mold and Yeast of <10g CFU/g,and Total Caliform Count of <3.0g CFU/g. It means the product was processed hygienically. The Banana Kropek can be sold at 24.13 pesos per 40 g, more affordable than the Prawn Kropek commercially available in the market.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Inlise, I. O., Merin, C. S., Palaes, J. G. & Panganiban, D. D. (2025). Development of banana Saba (musa acuminata balbisiana) 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 [Unpublished Undergraduate Thesis].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.