02663nam a2200265 i 4500003000500000005001700005008004100022040002500063100003500088245006700123300001600190336002100206337002500227338002300252502010100275504003900376520170900415700003602124700003802160700003802198720003902236720004502275720003902320720003802359CSPC20260209101815.0260209s2024    ph a     b    000 0 eng d  aCSPCbengcCSPCerda1 aArines Noel Jr., A.,eauthor.,10aBanana peel cracklets / cNoel A. Arines Jr., [and 3 others].,  a112 leaves.  2rdacontentatext  2rdamediaaunmediated  2rdacarrieravolume  aUndergraduate Theses (BSHM) - Hospitality Management.cCamarines Sur Polytechnic Colleges, 2024.  aIncludes bibliographic references.3 aBanana, or in the scientific name, “Musa,” is one of the most abundant fruits in the Philippines. Bananas have so many potential uses, even the banana peel can be utilized. The production of Banana Peel Cracklets used banana as the main ingredient, specifically the “Musna acuminata x balbisiana,” also known as “Saba.” This developmental research study was considered quantitative research. This research study aimed to develop banana peel cracklets; specifically, the study answered research questions regarding sensory characteristics in terms of appearance, aroma, taste, and texture; level of acceptability along with labeling and packaging; the most preferred flavor of banana peel cracklets - whether original or spicy flavor; as well as the innovative product that can be proposed. The study involved 40 students of Bachelor of Hospitality Management, 5 College faculty from CTHBM and 5 food experts who were selected through purposive sampling. The questionnaire was the sole data-gathering tool used in the study. The gathered data were statistically treated using the percentage technique and weighted mean. Sample 1 was the original flavor, and sample 2 was the spicy flavor. The sensory characteristics of Banana Peel Cracklets sample 1, made by the researchers, gained a general weighted mean of 2.85, while sample 2 had 3.02. Further, regarding the acceptance level of banana peel crackles, sample 1 had a 3.44, while sample 2 had a 3.36, both interpreted as acceptable. Moreover, the results showed that sample 2 was the preferred flavor. In conclusion, the study recommends maintaining crispiness through appropriate packaging. The study's output is a recipes and procedures.1 aBermido, Angelica A.,eauthor.,1 aMacalawan, Alwaleed C.,eauthor.,1 aOnding, Jade Javier A.,eauthor.,  aBernales, Mary Jane T.,eadviser.,  aIllo, Norel Peter M.,echair, panelist.,  aBulalacao, Rosalie B.,epanelist.,  aRepatacodo, Jairo N.,epanelist.,