Utilization And Acceptability Of Tibig (Ficue Nota (Blanco) Merr) Leaf Extract As Tenderizer In Pork Tocino (Record no. 15971)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01918ntm a2200169 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 135058 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094547.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230310n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Andalion, Renizel R. |
| 245 00 - TITLE STATEMENT | |
| Title | Utilization And Acceptability Of Tibig (Ficue Nota (Blanco) Merr) Leaf Extract As Tenderizer In Pork Tocino |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Renizel R.Andalion. |
| 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. | July 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 98 leaves ; |
| Dimensions | 28 cm. + 1 computer disc (4 3/4 in.) |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | This study was conducted to determine the acceptability of tibig leaf extract as a tenderizer in pork tocino. Treatment 1 (Controlled, no tibig leaf extract), Treatment 2 (with Sml tibig leaf extract), Treatment 3 (with 7.5ml tibig leaf extract), and Treatment 4 (with 10 ml tibig leaf extract) were utilized. The results showed a significant increase at a 0.05 level of significance in the Water Holding Capacity (WHC) of treatment 3 and treatment 4 compared to treatment 1 and treatment 2. Furthermore, treatment 3 (with 7.5 ml of tibig leaf extract) was found to be the most acceptable in terms of the six sensory parameters, namely, appearance (colox), taste, flavor, tenderness, juiciness, and overall acceptability. The results further revealed that the amount of tibig leaf extract is indirectly proportional to the pH of the produced pork tocino and is directly proportional to its WHC. No significant difference had been detected in terms of the pH and the different sensory parameters. It is concluded that the use of tibig leaf extract as a natural tenderizer in the production "of pork tocino is acceptable Ou Prise \ns v FV FI2. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Donna Leah V. Paras, |
| 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 | PSAU OLM | PSAU OLM | Dissertation, Theses | 03/10/2023 | UT An5 2022 | UT12662 | 04/08/2025 | 04/08/2025 | Theses |