Lubi-lubi chips / Ryan C. Barbosa [and 3 others].

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

Includes bibliographic references.

This study aims to create a new product of chips from lubi lubi leaves that desires an alternative nourishment. Utilizing its pure as indigenous ingredients. It focuses on the development and acceptability of lubi lubi chips. The lubi lubi chips have 4 flavors. Sour Cream, Cheese, Barbecue, and Spicy Flavor. The level of acceptability was determined to color, texture, taste aroma, and taste. And the study will benefit the local enterpreneurs, the community, and future researchers. Experimental methods and Quantitautive Research Method were used. Weighted Mean and Ranking Ordering Method were used to analyze data from the total of fifty (50) respondents. The locale of the study is in Camarines Sur Polytechnic College. Upon using Likert Scale it reveals that the Findings showed that in terms of color, it reveals an average of 3.54; in terms of texture, it reveals an average of 3.45; in terms of taste, it reveals a average of 3.43; in terms of aroma, it reveals an average of 3.52; and lastly in terms of taste, itreveals an average of 3.48. And the result reveals that the most preffered flavor of the lubi lubi chips is the Cheese with an average weighted mean 3.61 and verbal interpretation of Highly Acceptable. In conclusion all the flavors of the lubi lubi chips were all acceptable in terms of color, texture, taste, aroma and taste. Recommendations: Nutritional analysis and Marketing possibility of the lubi lubi chips.