Alexis Mae I. Aquino, Jhoan G. Simangan, Eduard S. Ualat, Martina R. Peñalber
{"title":"鱼丸中添加卡萨斯瓦基萨吉普营养粉(RICE EEL (Monopterus albus) FISHBALL FORTIFIED WITH CASSAVA - BASED SAGIP NUTRI- POWDER","authors":"Alexis Mae I. Aquino, Jhoan G. Simangan, Eduard S. Ualat, Martina R. Peñalber","doi":"10.36713/epra17661","DOIUrl":null,"url":null,"abstract":"This study was conducted to determine the benefits of Rice Eel (Monopterus albus) Fishball Fortified with Cassava-Based SAGIP Nutri-Powder in promoting nutritious food to improve individual’s health and well-being. One purpose of the study was to address and mitigate the malnutrition covered by the BIDANI among 14 barangays in the municipality of Echague, Isabela. The study involved four treatments: Treatment 1 (Commercial Fishball), Treatment 2 (50 grams CBSNP, 200 grams Rice eel flesh), Treatment 3 (100 grams CBSNP, 300 grams Rice eel flesh), and Treatment 4 (150 grams CBSNP, 500 grams Rice eel flesh, 250 grams All-purpose flour). A 9-point Hedonic Scale was used for sensory evaluation, in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. Sixty (60) respondents, categorized as students, tricycle drivers/farmers, and professionals aged 18-50 years old, served as panelist. Treatment 3 received the highest mean score across all treatments, with the quantitative description of “Like Very Much.” Statistical analysis showed no significant differences among the treatments in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. However, Treatment 3 consistently received the highest ratings. The Return on Investment (ROI) analysis revealed that Treatment 2 was the most profitable for a business venture. Furthermore, the study underscores the importance of developing innovative, nutritious food products to improve public health. The development of such products can play a crucial role in improving the dietary habits and overall health of the population. \nKEYWORDS: BIDANI, CBSNP, Fishball,Fortified, Rice Eel","PeriodicalId":114964,"journal":{"name":"EPRA International Journal of Research & Development (IJRD)","volume":"60 15","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"RICE EEL (Monopterus albus) FISHBALL FORTIFIED WITH CASSAVA - BASED SAGIP NUTRI- POWDER\",\"authors\":\"Alexis Mae I. Aquino, Jhoan G. Simangan, Eduard S. Ualat, Martina R. Peñalber\",\"doi\":\"10.36713/epra17661\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study was conducted to determine the benefits of Rice Eel (Monopterus albus) Fishball Fortified with Cassava-Based SAGIP Nutri-Powder in promoting nutritious food to improve individual’s health and well-being. One purpose of the study was to address and mitigate the malnutrition covered by the BIDANI among 14 barangays in the municipality of Echague, Isabela. The study involved four treatments: Treatment 1 (Commercial Fishball), Treatment 2 (50 grams CBSNP, 200 grams Rice eel flesh), Treatment 3 (100 grams CBSNP, 300 grams Rice eel flesh), and Treatment 4 (150 grams CBSNP, 500 grams Rice eel flesh, 250 grams All-purpose flour). A 9-point Hedonic Scale was used for sensory evaluation, in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. Sixty (60) respondents, categorized as students, tricycle drivers/farmers, and professionals aged 18-50 years old, served as panelist. Treatment 3 received the highest mean score across all treatments, with the quantitative description of “Like Very Much.” Statistical analysis showed no significant differences among the treatments in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. However, Treatment 3 consistently received the highest ratings. The Return on Investment (ROI) analysis revealed that Treatment 2 was the most profitable for a business venture. Furthermore, the study underscores the importance of developing innovative, nutritious food products to improve public health. The development of such products can play a crucial role in improving the dietary habits and overall health of the population. \\nKEYWORDS: BIDANI, CBSNP, Fishball,Fortified, Rice Eel\",\"PeriodicalId\":114964,\"journal\":{\"name\":\"EPRA International Journal of Research & Development (IJRD)\",\"volume\":\"60 15\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"EPRA International Journal of Research & Development (IJRD)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36713/epra17661\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"EPRA International Journal of Research & Development (IJRD)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36713/epra17661","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
RICE EEL (Monopterus albus) FISHBALL FORTIFIED WITH CASSAVA - BASED SAGIP NUTRI- POWDER
This study was conducted to determine the benefits of Rice Eel (Monopterus albus) Fishball Fortified with Cassava-Based SAGIP Nutri-Powder in promoting nutritious food to improve individual’s health and well-being. One purpose of the study was to address and mitigate the malnutrition covered by the BIDANI among 14 barangays in the municipality of Echague, Isabela. The study involved four treatments: Treatment 1 (Commercial Fishball), Treatment 2 (50 grams CBSNP, 200 grams Rice eel flesh), Treatment 3 (100 grams CBSNP, 300 grams Rice eel flesh), and Treatment 4 (150 grams CBSNP, 500 grams Rice eel flesh, 250 grams All-purpose flour). A 9-point Hedonic Scale was used for sensory evaluation, in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. Sixty (60) respondents, categorized as students, tricycle drivers/farmers, and professionals aged 18-50 years old, served as panelist. Treatment 3 received the highest mean score across all treatments, with the quantitative description of “Like Very Much.” Statistical analysis showed no significant differences among the treatments in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. However, Treatment 3 consistently received the highest ratings. The Return on Investment (ROI) analysis revealed that Treatment 2 was the most profitable for a business venture. Furthermore, the study underscores the importance of developing innovative, nutritious food products to improve public health. The development of such products can play a crucial role in improving the dietary habits and overall health of the population.
KEYWORDS: BIDANI, CBSNP, Fishball,Fortified, Rice Eel