000			01731ntm a2200169 a 4500
001			134886
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005			20250408094543.0
008			230222n 000 0 eng d
100	0		_aGuese, Merry Rose G.
245	0	0	_aDevelopment And Microbiological Analysis Of Oregano (Origanum Vulagare) Extract Flavored Grape (Vitis Vinifera) Jam _h[manuscript] / _cMerry Rose G.Guese.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJuly 2022.
300			_aviii, 60 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aJam is made from entire fruit including the pulp together with sugar and acid like lemon juice. Jam is popular in dipping or stuffing with bread and adding in some desserts. The amount of using oregano extract cannot be utilized as large quantities because of its pungent taste and smell. Testing was done on oregano extract flavored grape jam to determine any changes in total coliform, yeast and mold. According to the results of the analysis of variance, there are significant differences between the four treatments. The oregano extract contains the possibility to increase the shelf life of grape jam that shows in the microbiological analysis test that passed the standard count of total coliform, yeast and molds. The researcher suggests a filtration procedure. Oregano extract May undergo decoction process to reduce the pungent taste and smell of the herb. The researcher suggests more innovations in the use of oregano as food preservative with other ingredients aside from grapes.
700	1		_aAnnabelle D. Afionuevo, _eAdviser.
999			_c15844 _d15844