Acceptability of Squid as Main Ingredients of Seafood Patty

Authors

  • Justine Abejuela
  • Karen louise Estrera
  • Jenilyn Tabianan
  • Rose Ann Delgado
  • Ysabel Ramos
  • Jenelyn Gutierrez
  • Alice Tolato

Keywords:

squid patties

Abstract

Introduction: This study showed the level of acceptance of squid (decapodiforms) as the main ingredient in making seafood patty. In making patties, time and patience are very important.

Method: To collect the data of the respondents, the researchers used survey questionnaire. The researchers used an experimental research design. The respondents were chosen by a simple random sampling method.

Result: The total weighted mean of teachers and students was 3.6, which was strongly acceptable. The results of this research showed that the researchers obtained the suggestions and recommendations of all respondents.

Discussion: All the senior high school students gave different comments after they tasted the squid patty. Each one of the respondents commented on how to make the product more attractive to consumers. The researchers indicated that the product should be improved by other companies if they wanted to create patties with other flavors. This product can also help you start a business.

Published

2020-04-01

How to Cite

Abejuela, J. ., Estrera, K. louise ., Tabianan, J. ., Delgado, R. A. ., Ramos, Y. ., Gutierrez, J. ., & Tolato, A. (2020). Acceptability of Squid as Main Ingredients of Seafood Patty. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2021

Issue

Vol. 2 No. 1 (2020): Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research Abstracts, Vol.2, No1, March 2020

Section

Articles

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