Saldivar, Luzviminda M.NisperoS, Renalyn R.Carpio, Andrea Marie B.Costales, Jullienne Erika A.Mabasok, Asnaira M.2026-05-192026-05-192023-05Nisperos, R. R., Carpio, A. M. B., Costales, J. E. A., & Mabasok, A. M. (2023). Sweet and spicy tilapia (Oreochromis mloticus) fins and bones kropek. [Unpublished undergraduate study]. Don Mariano Marcos Memorial State University – Mid La Union Campus. Lakasa ti Sirib, DMMMMSU Institutional Repository. [https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx](https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx)https://lakasa.dmmmsu.edu.ph/handle/123456789/1576This study aimed to developed Sweet and Spicy Tilapia Fins and Bones Kropek using the experiment method of investigation. The developed Sweet and Spicy Tilapia Fins and Bones is 75% Tilapia Fins and Bones. The evaluation for the sensory characteristics of the Sweet and Spicy Tilapia Fins and Bones Kropek in terms of appearance, aroma, crunchiness, and taste was acceptable. The level of acceptability for Sweet and spicy Tilapia Fins and Bones Kropek is Like Extremely for appearance and Like Very Much for aroma, crunchiness, and taste. The microbiological analysis for Aerobic Plate Count, Molds, and Yeast were passed. It was determined safe for consumption where the test is within the standard allowed level. Production cost of the most acceptable treatment was P 20.00 @ 125genThesis