Utilization of Sambong (Blumea Title balsamifera) in Making Candy (Record no. 15644)
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| 000 -LEADER | |
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| fixed length control field | 01789ntm a2200169 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 134564 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094537.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230206n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Macabanti, Anjanette D. |
| 245 00 - TITLE STATEMENT | |
| Title | Utilization of Sambong (Blumea Title balsamifera) in Making Candy |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Anjanette D. Macabanti. |
| 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. | June 2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 58 leaves ; |
| Dimensions | 28 cm. + 1 computer disc (4 3/4 in.) |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Utilization of Sambong (Blumea Title balsamifera) in Making Candy Researcher : Anjanette D. Macabanti Degree : Bachelor of Science in Hotel and Restaurant Management June 2020 Date Completed Colleen S. Tolentino, Med Adviser This study was conducted to utilize sambong leaf (Blumea balsamifera) as a natural fortificant in the development of sambong candy. Three treatments were used: Tl: with 160 grams of sambong juice; T2: with 320 grams of sambong juice; T3: with 480 grams of sambong juice.: | Findings revealed that the use of sambong juice in making candy was very acceptable. However, the best treatment was treatment 2 which made use of 320 grams of sambong juice. Moreover, it was found that there was no_ significant difference among the three sambong candy samples in terms of appearance, aroma, flavor and texture but showed a Significant difference in terms of taste and overall acceptability. The difference between the cost analysis was Minimal and it was comparable to the market price of some commercially available herb candy. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Colleen S. Tolentino, |
| Relator term | Adviser. |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full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 - Research Paper | PSAU OLM | PSAU OLM | Dissertation, Theses | 02/06/2023 | RP M11 2020 | RP12451 | 04/08/2025 | 04/08/2025 | Theses |