CC BY 4.0Gacayan, Danielle B.Mapalo, Jerson L. Jr.Acosta, Catherine M.Capua, Divina Grace M.De Castro, Ginalyn V.Dolo, Abigail Grace B.2026-04-102026-04-102021-11Mapalo, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1280Full textThis 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.x, 53 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyCooking -- AshitabaFood technologyFood – Fish cakeThesis