03103nam a2200313 i 4500003000500000005001700005008004100022040002500063090002400088100003500112245006300147300001600210336002100226337002500247338002300272502009900295504003900394520192400433700003702357700003402394700003202428720003502460720003902495720003602534720003802570942003902608952012502647999001702772CSPC20250308132252.0250308s2023    ph a     b    000 0 eng d  aCSPCbengcCSPCerda  aUTH BSHM C279s 20231 aCasulla, Dominique I.eauthor.10aSmoked fish siomai /cDominique I. Casulla [and 3 others].  a127 leaves.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aUndergraduate Theses (BSHM) - Hospitality ManagementcCamarines Sur Polytechnic Colleges, 2023  aIncludes bibliographic references.3 aThe objective of this study is to create a fresh siomai recipe that features smoked fish (tinapa) as its main ingredient. In particular, this study provided answers to the following questions: 1. What is the sensory characteristics of smoked fish siomai in terms of: Steamed: appearance, aroma, taste, and texture; Fried: appearance, aroma, taste, and texture; 2. What is the level of acceptability of smoked fish siomai in terms of: Steamed: appearance, aroma, taste, and texture; Fried: appearance, aroma, taste, and texture; 3. What is the significant relationship of the smoked fish siomai between the sensory characteristics from the level of aceptability; and 4. What is the recipe/products can be proposed from the smoked fish. The respondents of this study are the selected population of BSHM students of Camarines Sur Polytechnic Colleges and expert in food business industry. The statistical tools employed were the frequency distribution, percentage, ordinal scale, and weighted mean. To assess the sensory attributes and overall acceptability of both the steamed and fried smoked fish (tinapa) siomai, the researchers employed a well-structured questionnaire. After evaluating the results, it was observed that a significant number of participants consistently expressed their satisfaction with both steamed and fried smoked fish siomai, emphhasizing their contentment with the appearance, aroma, tast, and texture. These findings underscore the overall positive sensory experience and acceptability associated with the consmption of these delightful siomai variations. However, it is recommended to keep the siomai warm to maintain the perfect wrapper texture, ppreventing it from getting too chewy. Also, it is recommended to add a bit more spices like ginger, garlic, and a small amount of black pepper as these spices complement the smoky taste, enhance the aroma, and make the dish even more enjoyable.q aRelles, Mark Jayson G. eauthor.q aRonco, Eloisa Mae R.eauthor.q aSena, Mischelle D.eauthor.  aOrobia, Mark Anthonyeadviser.  aBuena, Darwin C.echair, panelist.  aBulalaca, Rosalie B.epanelist.  aSotero, Maria Luisa O.epanelist.  2ddcn0cUMhC279siBSHMkUTHm2023  00102ddc4070aCSPCbCSPCcUTHd2025-03-08l0oUTH BSHM C279s 2023p006469UMr2025-03-08 13:23:26t1-1w2025-03-08yUM  c29066d29066