000			02850nam a22003017a 4500
003			CSPC
005			20260128165002.0
008			260128s2024 ph a b 000 0 eng d
040			_aCSPC _beng _cCSPC _erda
090			_aUTH BSHM B178p 2024
100	1		_aBaldoza, Christine S. _eauthor.
245	1	0	_aPannacotta by-products / _cChristine S. Baldoza, Keith Angelyn B. Bondad, and Shaft Andrew F. Jardinel
300			_a126 leaves.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_aUndergraduate Theses (BSHM) - Hospitality Management. _cCamarines Sur Polytechnic Colleges, 2024.
504			_aIncludes bibliographic references.
520	3		_aAmong the readily available raw materials in the Philippines are macapuno, ube, and langka. Due to their abundance in the Philippines, those products are preferred and most usually used as dessert. Therefore, the goal of the study is to create a dessert that incorporates and infuses Macapuno, Ube, and Langka into its combination and toppings. Specifically, the study answered the queries regarding the profile of the respondents along age, sex; the level of acceptability of PannaCotta By-Products in terms of Appearance, Aroma, Taste and Texture; the most preferred variant in terms of Langka, Macapuno, Ube; Significant difference between the level of acceptability and the most preferred variant; Innovative PannaCotta By-Products can be developed. The researchers utilized the Quantitative Research Design Method. The data of this study was gathered from 100 random respondents. The data was statistically treated using the percentage technique, and weighted mean. The results of the study revealed the Coconut Cream with Ube has the highest mean of rank of 1.54 and first on overall rank on the most preferred variant. Contrarily, Coconut Cream with Langka has the lowest mean of rank of 2.36 and rank as third on its overall rank on the most preferred variant. Based on the findings, the Level of acceptability and Preferred variant of PannaCotta By-Products has no significant difference. In conclusion, the PannaCotta By-Products and the future researchers can sell the product in the market, might use and offer the product as a nutritional dessert, think or add new ingredients to improve the PannaCotta. The output is a booklet containing the recipe and procedure of PannaCotta By-Products showing the product step-by-step procedure.
700	1		_aBondad, Keith Angelyn B. _eauthor.
700	1		_aJardinel, Shaft Andrew F. _eauthor.
720			_aOrobia, Mark Anthony L. _eadviser.
720			_aCarilo, Maruja C. _echair, panelist.
720			_aFollosco, Cristina R. _epanelist.
720			_aRepatacodo, Jairo N. _epanelist.
942			_2ddc _n0 _cUM _hB178p _iBSHM _kUTH _m2024
999			_c31630 _d31630