02374nam a2200313 i 4500 CSPC 20250312164635.0 250312s2023 ph a b 000 0 eng d CSPC eng CSPC rda UTH BSHM G114a 2023 Gabrillo, Joshua N. author. Acceptability of kamias (averrhoa bilimbi) powder / Joshua N. Gabrillo [and 3 others]. 128 leaves. rdacontent text rdamedia unmediated rdacarrier volume Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023 Includes bibliographic references. The study aims to develop a new product that utilized the Kamias Product and determine the level of consumers' acceptability of the four (4) variants of Kamis Powder in terms of appearance, aroma, color, and texture. The study was conducted at Camarines Sur Polytechnic Colleges in CTHBM and BTVTED department. There were 50 respondents to text the acceptability of the product using the 5-point Likert Scale. Findings and Conclusion; the study was making the Kamias Powder with the methods of hydrating the kamias. The acceptability of the Kamias Powder when it comes to its Appearance shows 1.80 in total of 90 which means the appearance of the Kamias Powder is Light Brown; the Aroma (kamias) shows 2.20 in total of 110 identify that the aroma of the Kamias Powder is Moderate; for the Taste (kamias) shows 2.44 with the total 122 that the taste of the Kamias Powder is Very Pronounce; and for the Texture (firmness) 1.98 with the total of 98, that means that the texture of the Kamias Powder is Firm the output of this study is an information, education and communication (IEC) materials are made to give deep and latest information that will be beneficial to the Kamias Tree owners, Entrepreneurs, Consumers, Researchers and Future Researchers. Ramos, Sharmaigne Rose D. author. Samson, Hannah Joy M. author. Sarto, Hannah Ruth S. author. Regondola, Angelica P. adviser. Oliveros, Rosanna B. chair, panelist. Veras, Gilma panelist. Lumabe, John Mykelle H. panelist. ddc 0 UM G114a BSHM UTH 2023 0 0 ddc 0 0 CSPC CSPC UTH 2025-03-03 0 UTH BSHM G114a 2023 006490UM 2025-03-12 16:47:03 1-1 2025-03-12 UM 29158 29158