Dela Marquez, John Arman A. <br/><br/>
Pili pulp chips / 
John Arman A. Dela Marquez [and 4 others]. 
 - 117 leaves. 
<br/><br/>Undergraduate Theses (BSHM) - Hospitality Management 
<br/><br/>Includes bibliographic references. 
<br/><br/> The present study develops and innovate the pili pulp chips where the pili pulp is utilized as its main ingredient in making chips. It sought to determine the acceptability of the pili pulp chips as a new product development. The pili pulp chips have four (4) variants: Baked-Original;  Bake-Cheese; Fried-Original: and Fried-Cheese. The aim of this study is to determine the level of acceptability of the product in terms of appearance, aroma, taste and texture; and identify the most preferred variant. This would be beneficial to the pili farmers, entrepreneurs, the Department of Agriculture, consumers, researchers, and future researchers. Experimental and Quantitative Research Method were used. Percentage Technique, Weighted Men and Ranking Order were used to analyze data from the total of seventy-five (75) total respondents. The locale of the study is in Nabua and Buhi, Camarines Sur. Upon using 5-point Hedonic Scale it reveals the Findings showed that in terms of appearance, it reveals an average of 4.39; in terms of aroma, it reveals an average of 4.42; in terms of taste, it reveals an average of 4.43; and lastly in terms of texture, it reveals an average weighted mean of 4.68 and have a verbal interpretation of Highly Acceptable. In conclusion, all of the 4 variants of pili pulp chips are all acceptable in terms of appearance, aroma, taste, and texture. Conduct nutritional analysis, exploring marketing possibilities, and assessing the nutritional content of the pili pulp chips.