TALISAY (Terminalia Catappa L.) nuts as an alternative ingredient in making nut butter spread / (Record no. 3586)
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| fixed length control field | 03828nam a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250308022630.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240603b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Language of cataloging | English. |
| Transcribing agency | CvSU-CCAT Campus Library. |
| Description conventions | rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | UM TX 814 |
| Item number | T35 2012 |
| 245 ## - TITLE STATEMENT | |
| Title | TALISAY (Terminalia Catappa L.) nuts as an alternative ingredient in making nut butter spread / |
| Statement of responsibility, etc. | Charisse Ayra C. Clamosa [and three others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Rosario, Cavite : |
| Name of publisher, distributor, etc. | Cavite State University-CCAT Campus, |
| Date of publication, distribution, etc. | 2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 34 leaves : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm |
| 500 ## - GENERAL NOTE | |
| General note | Research Study (LSHS) -- Cavite State University-CCAT Campus, 2012. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and appendices. |
| 520 ## - SUMMARY, ETC. | |
| Thesis Abstract | <a href="CHARISSE AYRA C. CLAMOSA. RENZ LENARD H. ENRIQUEZ,<br/>ADRIEL SAMUEL R. ERSANDO and DARVI JOY S. SAN PEDRO. Talisay<br/>(Terminalia Catappa L) Nuts as an Alternative Ingredient in Making e<br/>Butter Spread. A Research Study Submitted to the Faculty of the Science<br/>Education Laboratory High School Department of the Cavite State University<br/>Rosario, Cavite. March 2012. Adviser Mrs. Marilou P. Luseco.<br/>The aim of this study is to determine if Talisay nuts can be used as an<br/>alternative ingredient in making nut butter spread; determine significant<br/>difference in the nutritional content of the product in the three treatments;<br/>determine the microorganisms thriving in the Talisay nut butter spread; and<br/>determine the shelf-life of Talisay nut butter spread.<br/>Nut Butter is a very popular sandwich spread all over the world:;<br/>traditionally it is made up of nuts and oil. In the market, countless numbers of nut<br/>butters samples are produced. The researchers came up to a study in utilizing<br/>talisay nuts in preparation of nut butter spread.<br/>Talisay nut butter spread is composed of roasted talisay nuts, sugar, salt<br/>and peanut oil. The amounts of each ingredient are as follows among treatments<br/>respectively. For roasted talisay nuts: 25 grams, 50 grams and 75 grams. Sugar<br/>has standard measurement of 5 grams, Salt is constant with 2.5 grams and<br/>peanut oil with 50 mL.<br/>As a result of completing the above procedure, this research study has a<br/>completed examination of proximate nutritional analysis and microbiologica<br/>analysis from the National Institute of Molecular Biology and Biotechnology (CASL-BlOTECH) of University of the Philippines L0s Baños. Among treatments,<br/>the highest percentage of crude fat is in treatment 2. 71.00lo, while it coitalo<br/>69.99% on treatment 3 and 69.00% on treatment 1. 9.84% is the nigrie<br/>percentage on crude fiber from the Treatment 2. next is 9,82% from the<br/>treatment 3 and 9.21°% from the treatment 1. Crude protein from the treatment 1<br/>is 8.52% followed by 8.40% from the treatment 3 and the lowest is 8.00% from<br/>the treatment 1. Ash content of the Talisay nut butter spread for treatment 11S<br/>3.12 and on treatment 2 is 3.12%, while on the treatment 3 is 4.00%. Moisture<br/>content of treatment 1 and 2 is the sarme with 0.29% and the treatment 3 0.30%.<br/>The results also showed the microbiological analysis among treatments. E coli,<br/>Salmonella, Shigella, Micrococcus aureus, Aspergillus nigger and Listeria<br/>monocytogenes was not detected.">CHARISSE AYRA C. CLAMOSA. RENZ LENARD H. ENRIQUEZ,<br/>ADRIEL SAMUEL R. ERSANDO and DARVI JOY S. SAN PEDRO. Talisay<br/>(Terminalia Catappa L) Nuts as an Alternative Ingredient in Making e<br/>Butter Spread. A Research Study Submitted to the Faculty of the Science<br/>Education Laboratory High School Department of the Cavite State University<br/>Rosario, Cavite. March 2012. Adviser Mrs. Marilou P. Luseco.<br/>The aim of this study is to determine if Talisay nuts can be used as an<br/>alternative ingredient in making nut butter spread; determine significant<br/>difference in the nutritional content of the product in the three treatments;<br/>determine the microorganisms thriving in the Talisay nut butter spread; and<br/>determine the shelf-life of Talisay nut butter spread.<br/>Nut Butter is a very popular sandwich spread all over the world:;<br/>traditionally it is made up of nuts and oil. In the market, countless numbers of nut<br/>butters samples are produced. The researchers came up to a study in utilizing<br/>talisay nuts in preparation of nut butter spread.<br/>Talisay nut butter spread is composed of roasted talisay nuts, sugar, salt<br/>and peanut oil. The amounts of each ingredient are as follows among treatments<br/>respectively. For roasted talisay nuts: 25 grams, 50 grams and 75 grams. Sugar<br/>has standard measurement of 5 grams, Salt is constant with 2.5 grams and<br/>peanut oil with 50 mL.<br/>As a result of completing the above procedure, this research study has a<br/>completed examination of proximate nutritional analysis and microbiologica<br/>analysis from the National Institute of Molecular Biology and Biotechnology (CASL-BlOTECH) of University of the Philippines L0s Baños. Among treatments,<br/>the highest percentage of crude fat is in treatment 2. 71.00lo, while it coitalo<br/>69.99% on treatment 3 and 69.00% on treatment 1. 9.84% is the nigrie<br/>percentage on crude fiber from the Treatment 2. next is 9,82% from the<br/>treatment 3 and 9.21°% from the treatment 1. Crude protein from the treatment 1<br/>is 8.52% followed by 8.40% from the treatment 3 and the lowest is 8.00% from<br/>the treatment 1. Ash content of the Talisay nut butter spread for treatment 11S<br/>3.12 and on treatment 2 is 3.12%, while on the treatment 3 is 4.00%. Moisture<br/>content of treatment 1 and 2 is the sarme with 0.29% and the treatment 3 0.30%.<br/>The results also showed the microbiological analysis among treatments. E coli,<br/>Salmonella, Shigella, Micrococcus aureus, Aspergillus nigger and Listeria<br/>monocytogenes was not detected.</a> |
| 546 ## - LANGUAGE NOTE | |
| Language note | In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Talisay nuts. |
| 9 (RLIN) | 15087 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Nut butter spread. |
| 9 (RLIN) | 15088 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Alternative ingredients. |
| 9 (RLIN) | 15089 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Shelf life. |
| 9 (RLIN) | 15090 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food innovation. |
| 9 (RLIN) | 13899 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Enriquez, Renz Lenard H., author. |
| 9 (RLIN) | 15091 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ersando, Adriel Samuel R., author. |
| 9 (RLIN) | 15092 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | San Pedro, Darvi Joy S., author. |
| 9 (RLIN) | 15093 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Luseco, Marilou P., adviser. |
| 9 (RLIN) | 9989 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Crucido, Norman A., technical critic. |
| 9 (RLIN) | 13292 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Thesis/Manuscripts/Dissertations |
| Classification part | TX 814 T35 2012 |
| Item part | |
| Call number prefix | UM |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Coded location qualifier | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Thesis/Manuscript/Dissertation | Cavite State University - CCAT Campus | Cavite State University - CCAT Campus | TH | 04/26/2012 | UM | UM TX 814 T35 2012 | T00061 | 10/24/2025 | 1 | 06/03/2024 | Thesis/Manuscripts/Dissertations |