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• W3197632049 abstract "One of the most important food species worldwide is milkfish. In Indonesia, Taiwan and the Philippines, more than one quarter of a million tons of milkfish are cleared annually in brackish swamps, adding nearly 60% of the total production of South-East Asia, this enormous development of the same fish commodity is expected to increase more in the next few years to fulfill the food protein requirements of Southeast Asia's ever-growing population. Research has escalated in corresponding ways during the last 15 years particularly in the Philippines, Taiwan and Hawaii in order to resolve the significant research gaps affecting The research findings are not only commonly used by South-East Asia but also by many untapped areas in the Pacific region, the Middle East, Africa and Central America, where a community of milkfish is feasible. (Fisheries Science of Milkfish, 2012). This study indicates that many people consume milkfish not just in the Philippines, so many individuals may become curious by innovating it, and it is also certain that our commodity will be marketable Bangus is also one of the staple foods of Filipino’s. Bangus account for about 60% of the national protein consumption ranking second to the rice as the most important staple food of Filipino. (Kirkens-Nodhjelp 1997) Due to the popularity of Tocino, different variants evolved from the usual port ingredient of tocino. One of them is Homemade Sweetened Style Bangus. It is cured filleted fish compared to meat fish that has less saturated fat and has unsaturated fat called omega-3 fatty acid. The researchers aim to make Homemade Sweetened Style Bangus serve as an alternative or innovation to usual tocino. Unlike pork tocino, Homemade Sweetened Style Bangus is healthier, nutritious and also inexpensive compared to pork, to be able to create livelihood for the people of Bulacan, and to be able to maximize the utilization of the “Bangus” fish, the researchers came up with the idea of creating an innovative product Homemade Sweetened Style Bangus which will be liked by many.This study covers the essential aspects of developing Homemade Sweetened Style Bangus in terms of product description, ingredients, procedure and tools and equipment needed in its preparation. Also, this will investigate the acceptability of the sensory quality of Homemade Sweetened Style Bangus in terms of taste, aroma, texture, and overall acceptability. The study was conducted on selected residents of Hagonoy,Bulacan and the faculty and staff of Bulacan State University – Hagonoy Campus." @default.
• W3197632049 created "2021-09-13" @default.
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• W3197632049 date "2021-03-12" @default.
• W3197632049 modified "2023-09-23" @default.
• W3197632049 title "Development of Homemade Sweetened Style Bangus" @default.
• W3197632049 hasPublicationYear "2021" @default.
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