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FRESHWATER SHRIMPS
________________________________________
______________________________
In Partial Fulfillment
Of the Requirements for the Degree
BACHELOR OF SCIENCE IN BIOLOGY
SHEENA T. TODOC
March 2017
ABSTRACT
The purpose of this study is to know the Acceptability on the preparation of Siomai
Flavored with Fresh Water Shrimps. Specifically, it sought to answer the following questions: 1.)
What are the differences practices or approaches following standard procedures on biosafety
measures in food preparation? 2.) What are the quality attributes prepared with varying
proportions of shrimps added in the formulation? 3.) What is the acceptability of siomai in terms
of: A.) flavor B.) Color C.) Texture 4.) Are there differences in the acceptability of the products
in terms of color, odor and flavor among the different proportions of shrimps in siomai?
The descriptive methods of research was employed in this study utilizing the questionnaire
as the data-gathering tool. Frequency count, weighted mean, ANOVA were the statistical tools
The following were the findings arrived at after the data had been tabulated analysed and
interpreted: (1)The external attributes of siomai with no extracts obtained a numerical rating of 5
or a qualitative rating of desirable. The 25 percent shrimps flavored siomai had weighted mean
of 4.9 and qualitative rating of 5 while the 50 percent shrimps flavored siomai had a weighted
mean of 4.95 or 5. The internal attributes of pure siomai of pure siomai 25% shrimps had a
weighted mean of 4.80 or a numerical rating of 5 while the 50 percent shrimps flavored siomai
obtained a weighted mean of 5.22 or a numerical rating of 5. (2) There are significant differences
in the external and internal characteristics of siomai among the different concentrations of shrimps
used.
Based from the findings of the study the following conclusion were drawn. 1.) The
acceptability of siomai flavored with varying proportions freshwater shrimps in terms of: External
(desirable). 2.) The external and internal characteristics of siomai flavored with varying
Based from the conclusions drawn, the research offer the following: 1.) The external
attributes of the products should be improved such as color, appearance, size and shape. Material
handling and cooking techniques are factors to be noted in the preparation. 2.) An in-depth study
on the biosafety perspectives in the preparation of siomai using shrimps as flavoring must be
The undersigned hereby accepts the Research Supervision in the Undergraduate Thesis 2
of TODOC, SHEENA T. and commits to extend the necessary encouragement and
direction in the successful completion of his thesis entitle ACCEPTABILITY ON THE
PREPARATION OF SIOMAI FLAVORED WITH FRESHWATER SHRIMPS.
Done this ____ day of __________, 2017 at the Catanduanes State University,
Noted:
The undersigned hereby accepts the Research Supervision in the Undergraduate Thesis of
TODOC, SHEENA T. and commits to extend the necessary encouragement and direction
in the successful completion of his thesis entitled BIOSAFETY PERSPECTIVES ON THE
PREPARATION OF SIOMAI FLAVORED WITH FRESHWATER SRIMPS.
Done this ____ day of __________, 2017 at the Catanduanes State University,
Noted:
APPROVAL SHEET
Accepted in partial fulfillment of the requirements for the degree of the Bachelor of
Science in Biology.
I would like to extend my sincere acknowledgement to our god almighty who shower his
immeasurable blessing and give me strength and determination to fulfill this compilation.
Grateful acknowledgement is due to those people for their assistance to make this
To Dr. Jimmy T. Masagca for giving us instruction and opportunity to make this research
paper.
To Dr. Meda B. Mercado for her valuable support and supervision for the improvement
of this work, her unselfish help and patience which readily encouraged the researcher to finish
this work.
To my loving and supportive family who support me in the way they can, whether its
financially
And emotionally, thank you for all the encouragement and inspiration.
Deep appreciation to them all that this compilation was made possible.
Shen
DEDICATION
To friends namely Avegail, Diane, Grace, Joy, Era, Rose, Anna mae, Aileen, Ruby, Lorj,
Abby, Roan, Carla, thank you for the encouragement and inspiration to finish this compilation.
And mostly to our god the almighty who give us power, knowledge, strength, and
Shen
TABLE OF CONTENTS
Page
TITLE ............................. i
ACCEPTANCE OF RESEARCH SUPERVISION.................................................................... ii
APPROVAL SHEET .. v
ACKNOWLEDGEMENT ... vi
ABSTRACT...viii
TABLE OF CONTENTS ix
LISTS OF TABLES x
1.0 INTRODUCTION
1.1 Background of the Study................................................................1
1.2 Objective of the Study.................................................................2
1.3 Scope and Delimitation .................................................................3
1.4 Importance of the Study................................................................3
1.5 Definition of Terms........................................................................4
5.1 Result.................................21
5.2 Conclusion..............................................................................22
5.3 Recommendations.................22
6.0 CITED REFERENCES................................23
7.0 APPENDICES........................24