03014nam a2200301 i 4500 CSPC 20250909152037.0 250909s2024 ph a b 000 0 eng d CSPC eng CSPC rda UTH BSHM F477d 2024 Figura, Leizel Mae Z. author. Dulunggay kropek / Leizel Mae Z. Figura, Ana Rachel D. Sabinorio, and Julie Ann L. Secundo. 138 leaves. rdacontent text rdamedia unmediated rdacarrier volume Undergraduate Theses (BSHM) - Hospitality Management. Camarines Sur Polytechnic Colleges, 2024. Includes bibliographic references. Kropek, a popular snack throughout Southeast Asia, is traditionally made from tapioca flour with various fish, including shrimp, creating a crunchy, flavorful treat. This study aimed to innovate kropek by incorporating nutrient-dense ingredients like dulong fish and malunggay to develop a healthier and more sustainable version, called Dulunggay Kropek. The evolution of snacking had shifted from mere hunger management to a complex activity shaped by cultural, social, and health factors. Motivated by personal ties to kropek, the researchers seek to align this traditional snack with modern health trends while maintaining its cultural relevance. The study examined how kropek, once a simple and natural snack, has transformed into a multifunctional product addressing convenience, emotional satisfaction, and health concerns. By exploring consumer preferences for healthier and sustainable snacks, this research identified opportunities for kropek's adaptation in response to global demands for functional foods. The research focused on the sensory acceptability and health potential of Dulunggay Kropek, evaluating three variants Original, Sour Cream, and Spicy across attributes such as appearance, aroma, taste, and texture. A panel of 50 participants, including consumers and food experts, provided feedback, and statistical analysis showed that the Sour Cream variant had the highest acceptability, while the Spicy variant showed room for improvement. These findings underscore the importance of ingredient proportions and sensory optimization in snack development. Furthermore, the study highlights Dulunggay Kropek's potential to contribute to sustainable local development by supporting fisheries and entrepreneurship. Future research should focus on refining sensory qualities, conducting nutritional analyses, and exploring market trends to ensure the product's long-term success and sustainability. Sabinorio, Ana Rachel D. author. Secundo, Julie Ann L. author. Junio, Michelle Lomeda adviser. Oliveros, Rosanna B. chair, panelist. Bernales, Mary Jane T. panelist. Bulalacao, Rosalie B. panelist. ddc 0 UM F477d BSHM UTH 2024 0 0 ddc 0 0 CSPC CSPC UTH 2025-09-09 0 UTH BSHM F477d 2024 006825UM 2025-09-09 15:21:01 1-1 2025-09-09 UM 30447 30447