Cassava, lubi-lubi kropek / Blessy Brillo, Rodel G. Sinfuego Jr., and Jaycel B. Zoilo,

Undergraduate Theses (BSHM) - Hospitality Management. Camarines Sur Polytechnic Colleges, 2024.

Includes bibliographic references.

Kropek are made by fried prawn crackers made from starch and other seasoning and considered as street food in the Philippines. This study aims to focused on the food product development of Cassava Lubi- Lubi Kropek, related to the Student and Professional Food Expert Instructors in Camarines Sur Polytechnic Colleges answered this following research problem; The sensory characteristics in terms of appearance, aroma taste, and texture, the level of the acceptability in terms of appearance, aroma, taste, and texture, the most preferred sample of product, significance differences between the sensory characteristics of the three sample, and innovative recipe can be product. The researchers utilized three (3) kinds of instruments in gathering the data needed in this study such as Evaluation of Sensory Characteristics Score Sheet, Acceptability Score Sheet, and Rank Preference Score Sheet that will help in answering the research questions of the study. The researcher randomly selects fifty (50) respondents’ residences of the cspc. The researchers make use the formula of the Mean, Weighted mean, Rank Ordering Method. The researchers established three varied proportions of Cassava Lubi- Lubi Kropek such as 100grams, 200grams, and 300grams of Lubi-Lubi leaves and equal proportions of other ingredients such as cassava starch, salt, pepper, onion and garlic powder findings wherein, the most acceptable product sample is the sample 3. As the Recommendation of the Researchers proposed to use fresh lubi-lubi leaves, add the measurement of salt in the development of cassava Lubi-Lubi kropek and more Lubi- Lubi leaves to emphasize the taste of lubi-lubi, test the shelf life of Lubi-Lubi kropek, as well as recommended to plant Lubi-lubi trees for better crop production of the product.