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100	0		_aHernandez, Danica C.
245	0	0	_aDevelopment of Tilapia (Oreochromis Miloticus) Loaf with Sweet Potato (Ipomoea Batatas) _h[manuscript] / _cHernandez, Danica C.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cApril 2018.
300			_a54 Leaves ; _c28 cm + Computer Disc (4 3/4 in.)
500			_aABSTRACT Title : DEVELOPMENT OF TILAPIA (Oreochromis niloticus) LOAF WITH SWEET POTATO (Ipomoea batatas) Researcher : DANICA C. HERNANDEZ Degree : Bachelor of Science in Hotel and Restaurant Management Date Completed April 2018 Adviser : COLLEEN S. TOLENTINO, Med This study was conducted to develop fish loaf with sweet potato (Oreochromis niloticus). The study was conducted from November 2017 to March 2018. The development of the product was performed at the Senator L. Cayetano Food Processing Center, Pampanga State Agricultural University, Magalang, Pampanga. The researcher used three treatments: Tl (fish loaf with 25% sweet potato and 75% tilapia) T2 (fish loaf with 50% sweet potato and 50% tilapia); T3 (fish loaf with 75% sweet potato and 25% tilapia). Results revealed that the fish loaf which made use 50% sweet potato and 50% tilapia obtained the highest mean score for appearance and overall acceptability however fish loaf which made used of 25% sweet potato and 75% tilapia and 75% sweet potato and 25% tilapia gained the highest mean score for taste and texture.
700	1		_aTolentino, Colleen S., _eAdviser.
730	0		_aDevelopment of Tilapia (Oreochromis Miloticus) Loaf with Sweet Potato (Ipomoea Batatas)
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