CC BY 4.0Cacanindin, Geremy S.Anggana, Lieh Ann Joy D.Belmonte, Janine Angelica B.Dumpit, Mae Ann G.Fernandez, Altea G.Malibay, Kimberly R.2026-06-192026-06-192026-03Anggana, L. A. J. D., Belmonte, J. A. B., Dumpit, M. A. G., Fernandez, A. G., & Malibay, K. R. (2026). Development of Ginger (Zingiber officinale) cracker as a snack alternative. [Unpublished Undergraduate Thesis].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/123456789/1881Full textThis study focused on the development of Ginger (Zingiber officinale) Crackers as a healthy snack alternative. The objectives were to standardize the formulation, evaluate sensory qualities, assess microbiological safety, determine physicochemical properties, estimate shelf life, and design a marketing plan. Using developmental and quantitative research designs, this study tested multiple formulations, where Treatment 2 emerged as the most acceptable based on sensory evaluations, excelling in appearance, aroma, taste, and texture. Laboratory analysis confirmed safety and stability, showing a moisture content of 4.26g/100g and a pH of 6.04. Microbiological tests showed an aerobic plate count of 570 CFU/g, ensuring it is safe for consumption. Shelf-life monitoring indicated the crackers maintain quality for 4 to 6 months at room temperature. Cost analysis revealed a competitive price of ₱ 25.00 per pack, with a marketing plan emphasizing its anti-inflammatory benefits. Ultimately, the product proved safe, nutritious, and commercially viable.xiii, 165 p.: ill. (col.)enGinger--ProcessingCrackers (Food)Food product developmentSensory evaluation of foodFood marketingThesis