MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02635nam a2200301 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260209103749.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260209s2024 ph a b 000 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Transcribing agency |
CSPC |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
UTH BSHM B928l 2024 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Buenaflor, Trisha B., |
| Relator term |
author., |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Labong delicacies / |
| Statement of responsibility, etc. |
Trisha B. Buenaflor, Wineline D. Gapit, and John Rhoi A. Armeña, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
137 leaves. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Undergraduate Theses (BSHM) - Hospitality Management. |
| Name of granting institution |
Camarines Sur Polytechnic Colleges, 2024. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic references. |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
This study evaluated the production viability and consumer acceptability of Labong (Bambusa Blumeana) delicacies as innovative, sustainable food products. Conducted in Basud, Polangui, Albay, where Labong is abundant, the research aimed to refine production techniques, assess sensory acceptance, and promote the culinary potential of Labong. Using a descriptive and experimental research design, the study assessed four Labong-based products: Labong Empanada, Labong Dumplings, Labong Embutido, and Labong Spread based on sensory attributes, including appearance, aroma, taste, and texture. The study involved 60 purposively selected respondents, comprising 50 Labong vendors and 10 food experts from the College of Tourism, Hospitality, and Business Management of Camarines Sur Polytechnic College. Sensory evaluation results revealed that Labong Empanada was the most preferred delicacy, consistently achieving the highest scores in appearance (3.92), aroma (3.90), taste (3.94), and texture (3.96). Labong Embutido, Dumplings, and Spread followed in overall preference. The findings highlight Labong's potential as a marketable product with opportunities for further refinement and development. Recommendations include enhancing sensory qualities, promoting Labong’s nutritional and environmental benefits, and expanding product lines to foster consumer appeal. This study underscores the importance of utilizing indigenous ingredients like Labong to preserve culinary traditions while driving innovation and sustainability in the food industry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gapit, Wineline D., |
| Relator term |
author., |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Armeña, John Rhoi A., |
| Relator term |
author., |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME |
|---|
| Name |
Repatacodo, Jairo N., |
| Relator term |
adviser., |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME |
|---|
| Name |
Oliveros, Rosanna B., |
| Relator term |
chair, panelist., |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME |
|---|
| Name |
Bulalacao, Rosalie B., |
| Relator term |
panelist., |
| 720 ## - ADDED ENTRY--UNCONTROLLED NAME |
|---|
| Name |
Villar, Lynn, |
| Relator term |
panelist., |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Unpublished Materials |
| Classification part |
B928l |
| Item part |
BSHM |
| Call number prefix |
UTH |
| Call number suffix |
2024 |
