Tahong by-products / Ma. Andrea M. Beltran-Yu, [and 4 others].

Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023.

Includes bibliographical references.

This study aims to develop a new product that will utilize the theory into newmirienda variety on the market and ought to determing the level of acceptability of the three (3) kinds of mirienda of tahong in terms of appearance, aroma, taste, and texture. This study was conducted at Bula,Baao and Nabua Camarines Sur. The respondents were composed of twenty-eight (28) from Baao, thirty-three (33) from Bula, and thirty-nine (39) from nabua random participants of local consumers outside the school and local vendors with a total of 100 respondents to test the acceptability of the product using the 5-point hedonic scale Experimental and Qualitative Research Method were used findings and conclusion: The study was making the tahong with the cooking methods of frying, grilling and sauté. The tahong balls has the lowest weighted mean of 3.58 interpreted as a highly acceptable, tahong barbecue rated 3.63 interpreted as highly acceptable, tahong sisig which has the highest averag mean of 3.76 has interpreted as highly acceptable. Recommendations; to improve the crunchiness of tahong balls, lessen the ground pepper of tahong balls and lessen the spiciness of tahong sisig, don’t put too much soy sauce on the tahong barbecue and add more mayonnaise on the tahong sisig (for tappings). The output of this study is the three variety of tahong products which is tahong balls, tahong barbecue and tahong sisig. This study will be beneficial to the Researchers, Tahong vendors, Local Government units (LGU), Local Community and Future researchers in order to disseminate further information regarding the latest information about the tahong, uses of tahong output products using the tahong as the main ingredient.