000			03075nam a2200301 i 4500
003			CSPC
005			20260206093013.0
008			260206s2024 ph a b 000 0 eng d
040			_aCSPC _beng _cCSPC _erda
090			_aUTH BSHM B917t 2024
100	1		_aBuban, Jhenrie Anne B., _eauthor.,
245	1	0	_aTaro tart with desiccated coconut / _cJhenrie Anne B. Buban, Han Ingred O. Galicia, and John Loyd F. Umali,
300			_a122 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		_aThe success of food products largely depends on their sensory characteristics and level of acceptability. this study aimed to develop a Taro Tart with Desiccated Coconut based on sensory attributes, namely appearance, aroma, taste, and texture, as well as product acceptability. The study involved a total of 50 respondents, comprising Forty (40) random hospitality management students and ten (10) home bakers from the local community of Rinconada Area. The research took place at San Miguel, Nabua, Camarines Sur where Camarines Sur Polytechnic Colleges is located. Two research methods were employed, namely the Developmental Method and the Descriptive Method, and the study was conducted in two phases, namely the preparatory phase and evaluation phase. During the evaluation phase, Quantitative Descriptive Analysis (QDA) was used to conduct a sensory evaluation of the taro tart with desiccated coconut, while the Acceptability Score Sheet was employed to assess product acceptability. The data were statistically treated using the percentage technique, weighted mean and paired t-test only. Based on the overall acceptability result, in terms of appearance the result had 3.16 were described as “Acceptable”; aroma obtained 3.14 interpreted as “Acceptable”; taste obtained 3.3 interpreted as “Acceptable” and the texture had a 3.22 interpreted as “Acceptable”. Overall Taro Tart with Desiccated Coconut found to be Acceptable and has the potential to be introduced in the market; however, there is still room to improve the product for excellence. In conclusion, the study recommends that the sugar level of the product should be increase and the tart crust should be thinned out. This study contributes to the existing literature on sensory evaluation and product development, supplying important insights into the development of taro tart with desiccated coconut recipes that are likely to be highly acceptable to consumers in the market.
700	1		_aUmali, John Loyd F., _eauthor.,
700	1		_aGalicia, Han Ingred O., _eauthor.,
720			_aRepatacodo, Jairo N., _eadviser.,
720			_aCarilo, Maruja C., _echair, panelist.,
720			_aOliveros, Rosanna B., _epanelist.,
720			_aBañaria, Russell E., _epanelist.,
942			_2ddc _n0 _cUM _hB917t _iBSHM _kUTH _m2024
999			_c31688 _d31688