Pampanga State Agricultural University

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Development of polvoron flavored with bitter gourd (momordica charantia) powder (Record no. 15435)

MARC details
000 -LEADER
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001 - CONTROL NUMBER
control field 134237
003 - CONTROL NUMBER IDENTIFIER
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005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250408094531.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230118n 000 0 eng d
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Mangalindan, Princesse Jamila C.
245 00 - TITLE STATEMENT
Title Development of polvoron flavored with bitter gourd (momordica charantia) powder
Medium [manuscript] /
Statement of responsibility, etc. Princesse Jamila C. Mangalindan.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Magalang, Pampanga :
Name of publisher, distributor, etc. Pampanga State Agricultural University,
Date of publication, distribution, etc. April 2019.
300 ## - PHYSICAL DESCRIPTION
Extent xii, 59 leaves ;
Dimensions 28 cm. + 1 computer disc (4 3/4 in.)
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note This study was conducted at Pampanga State Agricultural University, Magalang, Pampanga from December 2018 to February 2019. The study aimed to determine the effects of the varying concentration of bitter gourd powder on the level of acceptability of polvoron in terms of appearance, taste, texture, flavor and overall acceptability: to determine the significant difference among the polvoron flavored with bitter gourd powder in terms of appearance, taste, texture, flavor and overall acceptability; and to determine the cost of production of polvoron flavored with bitter gourd powder. The researcher used three treatments such as Treatment 1 (10% bitter gourd powder), Treatment 2 (15% bitter gourd powder), and Treatment 3 (20% bitter gourd powder). Based on the findings, the utilization of bitter gourd powder in the preparation of polvoron was acceptable and there was a significant difference among the treatments. However, T1 (10% bitter gourd powder) had the lowest cost of production amounting to P 1.59 per piece. This was due to the lowest concentration of bitter gourd powder added to the mixture.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Tolentino, Colleen S.,
Relator term Adviser.
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
      Not for loan BSHRM PSAU OLM PSAU OLM Dissertation, Theses 01/18/2023   RP M27 2019 RP12239 04/08/2025 04/08/2025 Theses