Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber

Helen Magalona Hije

Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber

March 2023

Vol-12, Issue-1

Paper ID: 19498

ISSN: 2395-4396

Downloads: 0

Abstract & Details

Research Area

Food Technology

Keywords

Pipinong gubat Acceptability Likeness Treatments Nutritional facts and Indigenous food plant.

Abstract

This study focuses on the development and acceptability of fermented pipinong gubat (Melothria pendula, linn). The researcher used developmental and descriptive-survey methods for this research to find out the level of acceptability of the fermented pipinong gubat (Melothria pendula, linn). The respondents of this study were the 30 residents of five barangays of the Municipality of Gubat which were grouped according to their age. A 9-point Hedonic Scale checklist was utilized in this study. Weighted mean was utilized to compute the acceptability level of the developed product in terms of taste, color, aroma, texture, and appearance.

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Author Information

#	Name	Institute / Affiliation
1	Helen Magalona Hije	Sorsogon State University

How to Cite

Use the following formats to cite this article in your research.

APA Style

Hije, Helen Magalona (2023). Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber. International Journal of Advance Research and Innovative Ideas In Education, 12(1), 136-138.

MLA Style

Hije, Helen Magalona. "Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber." International Journal of Advance Research and Innovative Ideas In Education, vol. 12, no. 1, 2023, pp. 136-138.

IEEE Style

Helen Magalona Hije, "Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber," International Journal of Advance Research and Innovative Ideas In Education, vol. 12, no. 1, pp. 136-138, 2023.

Vancouver Style

Hije Helen Magalona. Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber. International Journal of Advance Research and Innovative Ideas In Education. 2023;12(1):136-138.

Harvard Style

Hije, Helen Magalona (2023) 'Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber', International Journal of Advance Research and Innovative Ideas In Education, 12(1), pp. 136-138.

Chicago Style

Hije, Helen Magalona. "Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber." International Journal of Advance Research and Innovative Ideas In Education 12, no. 1 (2023): 136-138.

Turabian Style

Hije, Helen Magalona. "Acceptability of Fermented Pipinong gubat (Melothria pendula linn) creeping cucumber." International Journal of Advance Research and Innovative Ideas In Education 12, no. 1 (2023): 136-138.