Cacanindin, Geremy S.Flora, Angelica F.Alcantara, Sherilyn E.Cabero, Luis Ken C.Raniaga, Justin Keith A.Rubis, Polyn D.2025-09-042025-09-042025-04Flora, A. F., Alcantara, S. E., Cabero, L. K., Raniaga, J. K. A., Rubis, P. D. Development of potato (Solanum tuberosum) with horseradish (Moringa oliefera) kropeck. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State Univerity - Mid La Union Campus, City of San Fernando La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/319Full textThis study aimed to develop standardized process of formulating Potato-Horseradish Kropeck and determined the acceptability of its sensory characteristics in terms of appearance, aroma, taste, and texture. The researchers gathered the data using the 9-point Hedonic scale rated by Panelists and consumer-type respondents and calculated the median using Microsoft Excel. The researchers calculated the production costs to determine the selling price and determined the Potato-Horseradish Kropeck shelf-life through a simple shelf-life analysis. The researchers used experimental and developmental research design in the study. There were three treatments in the development of Potato-Horseradish Kropeck whiich were each evaluated to determine its sensory characteristic. As a result, Treatment 2 obtained the highest median score and was acceptable to the consumer-type respondents. The selling price of Potato-Horseradish Kropeck is Php 48 pesos and its shel life was at room temperature and within 6 months.xii, 180 p.: ill. (col.)enFood scienceThesis