Research | SDG 2 – Zero Hunger

Ruby D. Elumbra

Abstract

This study focused on the use of bamboo shoots powder for the production of baked goods owing to their enormous health benefits. Bamboo shoots are gaining worldwide importance as a health food being a rich repository of nutrients and health promoting bioactive compounds. The young shoots offer a diversity of micronutrients especially mineral elements, exceeding the profiles of several commonly used vegetables and have great potential to combat micronutrient deficiency or hidden hunger. Sensory evaluation was performed using 30 panelists comprising of staff and faculty members of Isabela State University Cauayan Campus whose ages ranges form 21-50 years old.

The panelists were asked to evaluate each sample for crust and crumb color, crumb texture, taste, odor and overall acceptability. A 9-point hedonic scale was designed to measure the degree of preference of the samples and descriptive scorecards were used to evaluate the quality of the samples. Mean was used in determining the level of sensory acceptability of the product as to crust and crumb color, taste, crumb texture, odor and general acceptability. ANOVA was used to determine if there is significant differences among the treatment samples in terms of crust and crumb color, taste, crumb texture, odor and general acceptability of the pandesal enriched with bamboo shoot powder.

Results showed that there is a significant difference in terms of color, taste and texture among the four treatments. Based on the results of the study, the most acceptable treatment is Treatment 4 with 59.15g of bamboo shoot powder regarding crust and crumb color, taste, crumb texture, odor and over all acceptability. Significant differences were observed on the crust and crumb color, taste, crumb texture, odor and over all acceptability. Treatment 4 was adjudged to have bright brown crust and crumb color, moderately pronounced bamboo shoot taste, crusty and chewy texture, slightly pronounced bamboo shoot odor and adjudged like very much.

Keyword: bamboo shoot powder, pandesal, enriched

Rosalyn L. Bautista

Abstract

The researcher attempted to develop and evaluate the sensory attributes of the Oyster Mushroom (Pleurotus ostreatus) empanada fortified with powdered malunggay leaves. Four (4) kilograms fresh oyster mushroom and fresh malunggay leaves were harvested from the Institute of Agricultural Technology (IAT) department, Isabela State University Cauayan City Campus. The recipe was standardized by trial and error method until the desired characteristics was attained. A control and three treatments performed, with no malunggay, 5.0 grams, 10.0 grams and 15.0 grams respectively. Eleven (11) untrained panelists who were purposively selected in the evaluation for the sensory attributes like color, aroma, texture taste and taste. For the determination of acceptability, both the Semantic Scale and the 9-point Hedonic Scale were employed while the Desirability Composite Index (DCI) determined the most the acceptable among treatments. The study followed both the experimental and causation designs, the experimental design for assigning experimental units to treatment conditions and while causation design allowed the experimenter to make causal inferences about the relationship between independent variables and a dependent variable. Quantitative Data was encoded by the researcher and consolidated using statistical software (SPSS). Using the same software, data was statistically treated. Results revealed in the Desirability Composite Index (DCI) that Treatment 2 was the most acceptable followed by Treatment 3 and the least was Control. This implied that Mushroom Empanada with moderate amount of malunggay was more acceptable compared to the lesser and greater quantity.
However, the researcher recommends further study in terms of the physico-chemical analysis and improve the processing in terms of texture before introducing to the market and as well as technology transfer, in so doing, the post-harvest problems of mushroom growers and children malnutrition will be addressed.

Keywords: Empanada, Semantic Scale, Hedonic Scale, Sensory Evaluation, Desirability Composite Index

Rosalyn L. Bautista

Abstract

Calamansi (Citrofortunella microcarpa) or kalamansi in native Tagalog orthography is a small, very round citrus fruit that is ubiquitous in the Philippines. It is known for boosting immunity and enhancing growth and repair of body tissues. Citrus fruits are of good quality and a valuable source of health promoting constituents like carbohydrate as a nutrient and phenol as an antioxidant (Athira, 2017). Thus, the study aimed to develop an acceptable calamansi juice enriched with powdered turmeric. The formulation was standardized by several trials until the desired attributes were attained. There are three treatments and a control. Only the quantity of turmeric powder varies in the treatments while none for the control. The Total Soluble Solid (TSS) is 12.0 o Brix, while the pH is 2.93 at 16oC. Ten (10) faculty and staff of Isabela State University, Cauayan Campus were purposively selected as evaluators whose ages ranges from 20-60 years old, 6 females and 4 males. Both the Semantic Scale and the 9-point Hedonic Scale were employed as basis in determining for the sensory attributes like color, aroma, texture, taste and after-taste of the product while the Desirability Composite Index (DCI) for the Acceptability of the product being developed. The evaluations were conducted on the 1st, 8th, 16th and 23rd of the production. Data was encoded and analyzed using SPSS version 21.0 software. Weighted mean was used for the verbal interpretations of the different attributes based on the 5-point for Semantic and the 9- point Hedonic Likert Scales. One–Way ANOVA to test the significant differences among the attributes in the interval of days of evaluation while Pearson Correlation in determining the relationships among the attributes. Results revealed in DCI that Treatment 2 is the overall acceptable.

Keywords: Ready-to-drink, Semantic Scale, Hedonic Scale, Sensory Evaluation

Precila C. Delima

Abstract

Calamansi is a citrus fruit endemic to the Philippines that has economic, culinary, and industrial value. Malunggay leaves have been found to be a good source of proteins, vital minerals, and one of the richest sources of beta-carotene, vitamins B, C, D, E, and K and can be eaten fresh, cooked, or stored as a dried powder. Production of a budget-friendly and nutritious local food and drink products can promote and sustain the wellbeing of every individual thus, the study aimed to develop an acceptable calamansi juice enriched with powdered malunggay. The formulation was standardized by several trials until the desired attributes were attained. There are three treatments and a control. Only the quantity of malunggay powder varies in the treatments while none for the control. The Total Soluble Solid (TSS) is 12.0 o Brix, while the pH is 2.93 at 16oC. Ten (10) faculty and staff of Isabela State University, Cauayan Campus were purposely selected as evaluators whose ages ranged from 20-60 years old, 6 females and 4 males. Both the Semantic Scale and the 9-point Hedonic Scale were employed as basis in determining for the sensory attributes like color, aroma, texture, taste and after-taste of the product while the Desirability Composite Index (DCI) for the Acceptability of the product being developed. The evaluations were conducted on the 1st, 8th, 16th and 23rd day of the production. Data was encoded and analyzed using SPSS version 21.0 software. Weighted mean was used for the verbal interpretations of the different attributes based on the 5-point for Semantic and the 9-point Hedonic Likert Scales. One–Way ANOVA to test the significant differences among the attributes in the interval of days of evaluation while Pearson’s Correlation Coefficient in determining the relationships among the attributes. Results revealed that Treatment 2 is the overall acceptable.

Keywords: Ready-to-drink, Semantic Scale, Hedonic Scale, Sensory Evaluation

Kristin Bernadette D. Callang, Rosalyn L. Bautista

Abstract

Calamansi (Citrofortunella microcarpa) or kalamansi in native Tagalog orthography is a small, very round citrus fruit that is ubiquitous in the Philippines. It is known for boosting immunity and enhancing growth and repair of body tissues. Citrus fruits are of good quality and a valuable source of health promoting constituents like carbohydrate as a nutrient and phenol as an antioxidant. Thus, the study aimed to develop an acceptable calamansi juice with powdered turmeric and malunggay. The formulation was standardized by several trials until the desired attributes were attained. The Total Soluble Solid (TSS) is 12.0 o Brix, while the pH is 2.93 at 16oC. Ten (10) faculty and staff of Isabela State University, Cauayan Campus were purposively selected as evaluators whose ages ranges from 20-60 years old, 6 female and 4 male. Both the Semantic Scale and the 9-point Hedonic Scale were employed as basis in determining for the sensory attributes like color, aroma, texture, taste and after-taste of the product while the Desirability Composite Index (DCI), for the Acceptability of the product being developed. The evaluations were conducted on the 1st, 8th and 23rd of the production. Data was encoded and analyzed using SPSS version 21.0 software. Weighted mean was used for the verbal interpretations of the different attributes based on the 5-point for Semantic and the 9-point Hedonic Scales. One–Way ANOVA to test the significant differences among the attributes in the interval of days of evaluation while Pearson Correlation in determining the relationships among the attributes. Results revealed based on the DCI (Desirability Composite Index) of the developed product, that treatment 3 which is composed of 12.5% calamansi juice extract, 0.10% turmeric and malunggay, ranked 1 for the overall acceptability of the product, having sensory characteristics of outstanding characteristic color with distinguishable aroma and most balanced texture with characteristic of strongly agreeable taste and having undetectable after taste.

Key Words: Ready-to-drink, Semantic Scale, Hedonic Scale, Sensory Evaluation

Lorelei C. Tabago

Abstract

The ingredients in an embutido diet are the key to gaining the maximum health advantages from it. Healthy components will ensure that you enjoy your food while also improving its nutritious value. In this study, powdered malunggay leaves which are very rich in vitamins and minerals were incorporated, making it healthier than the usual recipe for embutido. Additionally, chicken breast meat or white meat was utilized instead of pork meat as a healthy option for people who want a low-fat, high-protein diet. This study aimed to describe the sensory characteristics of the developed chicken embutido fortified with malunggay in terms of color, aroma, texture and taste on different treatments. The recipe was standardized by trial and error method until the desired characteristics was attained. A control and three treatments performed, with no malunggay, 5.0 grams, 10.0 grams and 15.0 grams respectively. The panel composed of 30 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of chicken embutido fortified with malunggay and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability.
Results showed that the highest mean is treatment 2 followed by the control and its overall acceptability was described as “like moderately” which implies that among the treatments, treatment 2 with 10 g malunggay powder is most acceptable. The findings also revealed that the fortified recipe of chicken embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain malunggay powder as ingredient.

Keywords: Chicken, embutido, meatloaf, fortification, malunggay, sensory evaluation, product development

Lorelei C. Tabago

Abstract

The secret of getting utmost health benefits from a diet of embutido lies in its ingredients. Incorporating healthy ingredients will ensure that you not only enjoy your meal but enhance its nutritional content. In this study, fresh oyster mushrooms which are low-calorie food and loaded with many health-boosting vitamins, minerals, and antioxidants were incorporated in the embutido, making it more healthy than the usual recipe for embutido. Additionally, chicken breast meat or white meat was utilized instead of pork meat as a healthy option for people who want a low-fat, high-protein diet This study aims to describe the sensory characteristics of the developed chicken embutido fortified with mushroom in terms of color, aroma, texture and taste on different treatments. The panel composed of 30 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of chicken embutido fortified with mushroom and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability. Results showed that the highest mean is treatment 3 followed by the control and its overall acceptability was described as “like very much” which implies that among the treatments, treatment 3 with 120 g chopped oyster mushroom is most acceptable. The findings also revealed that the fortified recipe of chicken embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain any chopped mushroom as ingredient.

Keywords: Chicken, embutido, meatloaf, fortification, mushroom, sensory evaluation, product development

Lorelei C. Tabago

Abstract

The key to getting the most out of an embutido diet is to pay attention to the ingredients. Healthy components will ensure that you not only enjoy your meal, but that it is also nutritious. In this study, powdered malunggay leaves which are very rich in vitamins and minerals were incorporated in the embutido, making it healthier than the usual recipe for embutido. This study aims to describe the sensory characteristics of the developed pork embutido fortified with malunggay in terms of color, aroma, texture and taste taste on different treatments. The panel composed of 26 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of pork embutido fortified with malunggay and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability. Results showed that the highest mean is treatment 2 followed by the control and its overall acceptability was described as “like very much” which implies that among the treatments, treatment 2 with 10 g malunggay powder is most acceptable. The findings also revealed that the fortified recipe of pork embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain malunggay powder as ingredient.

Keywords: Pork, embutido, meatloaf, fortification, malunggay, sensory evaluation, product development

Lorelei C. Tabago

Abstract

The key to gaining the maximum health advantages from an embutido diet is to pay attention to the ingredients. Healthy components will ensure that you not only enjoy your meal, but that it is also nutritionally beneficial. In this study, fresh oyster mushrooms which are low calorie food and loaded with many health-boosting vitamins, minerals, and antioxidants were incorporated in the embutido, making it more healthy than the usual recipe for embutido. This study aims to describe the sensory characteristics of the developed pork embutido fortified with mushroom in terms of color, aroma, texture and taste on different treatments. The panel composed of 26 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of chicken embutido fortified with mushroom and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability. Results showed that the highest mean is treatment 3 followed by the control and its overall acceptability was described as “like moderately” which implies that among the treatments, treatment 3 with 120 g chopped oyster mushroom is most acceptable. The findings also revealed that the fortified recipe of pork embutido developed in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain any chopped mushroom as ingredient.

Keywords: Pork, embutido, meatloaf, fortification, mushroom, sensory evaluation, product development

Doname A. Reyes, Janet P. Cunanan, Dariane Jamaica V. Dacuro

Abstract

The Rice eel (RE) Monopterus albus preservation has a significant impact on the quality of the final product. It is a highly perishable product and it is important to ensure the quality and safety that reaches the consumer This study aims to develop and evaluate the Quality Indices Method (QIM) scheme to measure the freshness of the raw fillet RE stored at refrigeration temperature (4○C) with different days of storage (DOS). Consumer survey test was also conducted to determine the marketability of RE.

The raw RE fillet was stored from 0 to 14 days at refrigeration with eight treatments with twenty-two (22) panelists in the QIM and thirty (30) respondents in the consumer survey test. The QI score and hedonic scale was used to determine the acceptable level.

There are differences between samples. The deterioration of the raw RE fillet occurred after 10DOS. Additionally, on zero (0) DOS was describing as “Like Very Much” LVM, while 2DOS to 10DOS as “Like moderately”, and 12DOS and 14DOS describe as “Like slightly” LS. The consumer survey shows that RE is not a major commodity in the Mallig region of Isabela.

This information may be used in the quality management of fresh RE fillets stored in the refrigerator to estimate the storage time and consumer survey test.

Herson Jesave T. Belga, Samuel R. Simon

Abstract

The process of producing the black rice and corn coffee mix was conducted at the Research and Development Food Laboratory at Isabela State University, Cabagan, Isabela from the month of January to February to develop a more nutritious and caffeine free coffee. The black rice and corn were grinded and roasted subsequently brewed into two different ratios; coffee A with 1:1 ratio which means equal ratio and coffee B with 1:2 ratio favoring the corn hence subjected to sensory evaluation and resulted that the coffee A which has 1:1 ratio was more preferred by the evaluators and has scored 4.39 over 5 for the overall mean meaning it is acceptable.

Herson Jesave T. Belga, Samuel R. Simon

Abstract

The process of producing the black rice pandesal was conducted at the Research and Development Food Laboratory at Isabela State University, Cabagan, Isabela from the month of March to April to develop a more nutritious pandesal. The black rice was pulverized into fine powder and was mixed in the regular flour to form a dough and was baked in two batches using a bread oven namely pandesal A and pandesal B, the black rice pandesal was baked with different baking time and was subjected to sensory evaluation that resulted that the Pandesal B which was baked for 20 min was more preferred by the consumers.

Herson Jesave T. Belga, Samuel R. Simon

Abstract

The process of producing the Velvet Apple Ice cream was conducted at the Research and Development Food Laboratory at Isabela State University, Cabagan, Isabela from the month of May to June to develop a unique and nutritious indigenous fruit-based ice cream. The Velvet apple was blended and incorporated the with ice cream ingredients with two different ratios; ice cream A with 1 cup of concentrated fruit base and ice cream B with 1/3 cup only of fruit base hence subjected to sensory evaluation resulted that Ice cream B which has a 1/3 cup of fruit base was more preferred by all the 20 evaluators and has an overall score of 4.76 in the sensory evaluation which means it is acceptable.

Samuel R. Simon, Dominic G. Rodriguez, Jack B. Pagaran

Abstract

The field experiment was conducted at the Central Experiment Station – Department of Research and Development at Isabela State University, Cabagan, Isabela during dry season to evaluate the influence of different rates of fertilizer application on the growth and yield performance of black rice. The fertilizers used were based on the result of Soil Analysis. The experiment comprised of five (5) treatments namely: T1 – Control with no fertilizer applied, T2 – 100% from the recommend rate of fertilizer, T3 – 80% from the recommended rate of fertilizer, T4 – 60% from the recommended rate of fertilizer, and T5 – 40% from the recommended rate of fertilizer. The experimental plots were laid in Randomized Complete Block Design (RCBD) and each treatment was replicated three (3) times.
Results of statistical analysis showed that during dry season T2, T3, T4 and T5 had significant effect on the plant height, number of tillers, panicle length, biomass, dry matter yield, weight of 100 grains and yield per hectare. T2 obtained the highest yield per hectare with a mean value of 8,666.70 kg followed by the T3, T4, and T5 with mean values of 8,000.00kg, 8,000.00 kg and 7, 666.70 kg, respectively. The lowest yield was recorded from T1 with no fertilizer applied with a mean value of 6, 666.70 kg. Economic analysis considering the parameters on yield level and production cost showed that during dry season, T1 obtained the highest net income of 149,475.75 followed by the T3, T4, and T5 with net income of 137,580.00, 140, 685.00, and 136, 290.75. The lowest net income was recorded in T1 with net income of 120, 700.75. However, T1Treatment 1- Control obtained the highest ROI of 262.58% followed by T5, T4, and T2 with ROI of 246.12%, 237.18% and 222.46% while Treatment 3 obtained the lowest ROI of 220.41%.

Narlyn C. Castillo, Noviel Delos Santos, James Kennard S. Jacob Ron Patrick C. Campos, Jose B. Abucay, Jr.

Abstract

Jagora asperata is an endemic freshwater snail species found in the Philippines. Currently, there is little research elaborating the secondary metabolites of the snail and few extensive studies to assess the bioactivity of this gastropod. The study was conducted to assess the bio-functionality and secondary metabolite constituents of Jagora asperata (locally called agurong). Results indicate the presence of saponins, tannins, cardiac glycosides, flavonoids, terpenoids and steroids in Jagora asperata ethanol extract. The extracts also showed promising antibacterial activities against Escherichia coli and Staphylococcus aureus, with mean zones of inhibition of 18.16 mm and 18.66 mm respectively. Cytotoxicity test also revealed low toxicity to brine shrimp. With these, Jagora asperata can be a candidate for exploitation and isolation of novel natural products with pharmacological importance.

Keywords: antibacterial, cytotoxicity, Jagora asperata, mollusc, secondary metabolites

Jimson Ramirez, Ana Daie Sacayanan

Abstract

The study evaluates the performance of the different sources of banana planting materials on the production of dwarf saba banana. Three different sources of planting materials were used in the study, the banana suckers, tissue cultured banana and macropropagated banana plantlets. Growth and yield parameters of dwarf banana were observed and analyzed using Randomized Complete Block Design (RCBD) design. Results show that different sources of planting materials significantly shortened the number of days from planting to shoots (p<0.01) and harvest (p<0.01), increase the number of hand per bunch (p<0.05), produced the heaviest hand weight per bunch (p<0.01) and total bunch weight (p<0.01). The findings suggest that macropropagated banana perform as well as tissue cultured banana under field condition and prove the possibility of using macropropagated plantlets as an alternative to tissue cultured planting materials for enhancing yield in dwarf saba banana cultivars.

Keywords: Banana suckers, Dwarf saba banana, Macropropagated banana, Tissue cultured banana, Planting materials

Joanathan N. Nayga, Mark Joker Marcos, Aubrey Joy M. Balbin

Abstract

The study aimed to evaluate the egg production and fertility rate of improved Philippine Mallard Duck (IPMD) under semi-intensive and extensive production systems. In the evaluation, each production system used 35 males and 350 females (mating ratio 1:10) and ducks are under aged 18 to 20 weeks. Data of egg production, egg weight and fertility rate were gathered and were subjected to paired two sample Student’s t-test in SPSS program using one-way classification with two treatments which corresponds to the production systems. The results showed that the averages of egg weights in the semiintensive and extensive system were 66.28 g and 65.27 g, respectively; while fertility rate of 83.33% and 81.66% respectively. The IPMD in terms of egg production in the semiintensive system was comparable (77.37%) in the extensive system (75.67). In addition, IPMD in the semi-intensive system obtained an income of Php 242.40, while PhP 197.94 was obtained from extensive production system. In conclusion, the two production management systems applied in this study did not affect the egg production, average of egg weight, and fertility rate, however, higher return over feed cost can be obtained when semi-extensive production system is adapted.

Keywords: Improved Philippine mallard duck, semi-intensive system, extensive system, egg production, fertility rate

Nilo E. Padilla, Joe-Ann Payne, Ralph John Lapastura, Errol John Cadeliña

Abstract

The study aimed to evaluate farmers' level of adoption and awareness of corn production technology. The result of this study would contribute to the State Universities and Colleges Research Department Institutes’ (SUC-RDI) awareness of the relationship between the farmers' level of awareness and adoption of corn production technologies and as a baseline data to develop and promote strategies in extension services. Microsoft Excel and STATA v.13 were used to analyze the gathered data. The data were classified and analyzed through descriptive statistics. Correlation analysis, Means, frequencies, and percentages were used to facilitate the discussion. The results showed that among socio-demographic characteristics and farming experience of the respondents, household size, cost of farm production, number of training attended, farmland is owned by the farmer, the farmer being a tenant, and attendees of the agricultural training provided by the different agricultural agencies from training are the variables significantly correlated with the level of adoption. Meanwhile, being a college graduate is the lone variable that has a significant correlation on the farmers’ adoption with awareness of the technology being demonstrated by them.

Keywords: Adoption, Awareness, Corn, Production Technology

Isagani P. Angeles, Jr., Levy D. Madrid, Laila M. Gallego, Raymond M. Pascua

Abstract

This study evaluated dietary effects on growth performance, antioxidant capacity and metabolic response of Nile tilapia Oreochromis niloticus fed diet with raw azolla (RA) and fermented azolla (FA) following thermal stress. Fish were fed diet with different levels of RA [10% (10RA); 20% (20RA); 30% (30RA); 40% (40RA)], FA [10% (10FA); 20% (20FA); 30% (30FA); 40% (40FA)] and a control diet (C) without azolla for ten weeks. Growth and survival were monitored periodically. After rearing, fish were subjected to different temperature (low: 25°C, medium: 28°C and high: 33°C), and after a week, antioxidant capacity [superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase(GR)] and metabolic response [glucose (Gluc), triglycerides (Trig) and lactate (Lac)] were analyzed. The growth performance of fish fed diet with 20RA, 20FD and 30FD were better as compared to C. In addition, fish fed with 10-40% FA had a better FCR as compared to C. Disregarding levels, fish fed with FA showed better %Survival after the feeding trial (74%). No significant difference was found on antioxidant capacity (SOD, GPx, GR) and metabolic response (Gluc, trig, Lac) of fish amon treatments. The activities of antioxidant capacity and metabolic response of Nile tilapia against thermal stress showed no interaction effect between levels and temperature. Overall, inclusion of 20RA and 20-30FD in the diet could be a potential feed ingredient in the diet of Nile tilapia

Laila M. Gallego, Isagani P. Angeles, Jr., Yew Hu-Chen

Abstract

This study investigated the effects of light source [LED White (LW), fluorescent white (T5) and LED Blue (LB)] and photoperiod (12:12, 16:08, 24:00 light: dark) on growth of duckweed Landoltia punctata and the resulting effects on its water quality for 16 days. The average daily relative growth rate (RGR) reached about 0.519 g d-1. Both light source and photoperiod, had no significant difference on the mean RGR, however, their interaction had significant effects on duckweed’s growth (p≤0.05). Moreover, except T5 (24:00) > [T5 (12:12) ≥ T5 (16:08) ≥ LB (24:00)], LW (12:12) > [T5 (16:08) ≥ LB (24:00)], and LB (12:12) > LB (24:00), there were no differences in RGR in all pair-comparisons of treatment (p≤0.05). Nitrate (NO3-) influenced the most in weight increment (WI), 70 %. For light source and photoperiod effects on water quality, no total ammonia nitrogen (TAN) was detected in all treatments after 16 days while NO3- increased gradually. In addition, results show that most of the total nitrogen (TN) was contributed from NO3- (R2= 0.9999). Overall, our findings could contribute on producing duckweed in a controlled and programmed condition for maximum production and quality. Constructed models and practical application contribute in predicting nutrients sensitivity and proven useful in water management or water quality assessments.

Isagani P. Angeles, Jr., Evelyn C. Ame, Jonie C. Yee, Levy D. Madrid, Maricel M. Bagayan, Raymond M. Pascua

Abstract

This study evaluated the dietary effect of Amaranthus spinosus Leaf Meal (ASLM) on growth performance, immune response and survival of Nile tilapia Oreochromis niloticus reared for 10 weeks following Aeromonas hydrophila infection. Fish were fed with a diet containing 25, 50, 75% of ASLM and 0% ASLM served as the Control-basal diet (C). Significant effects of treatments on growth, hematological profile, resistance to disease and survival were observed after 10 weeks of rearing and after infection. Wf, WG and SGR of fish fed with 50% ASLM were higher and FCR was lower than that of C. Wf, WG and SGR of ASLM50 were increased by 10%, 15% and 9% as compared to that of C, respectively. Moreover, FCR of ASLM50 was 10% lower than that of C. Hematological profile of Nile tilapia was comparable after 10 weeks of rearing. However, after challenge test, WBC and HGB of ASLM50 and ASLM75 were increased by 9% and 6% as compared to that of C, respectively while RBC, HGB and HCT of ASLM50 increased by 9%, 6% and 21% as compared to that of C, respectively. No significant difference was found on PLT among treatments after A. hydrophila infection. Fish fed with ASLM50 and ASLM75 had the highest percentage survival after challenge with A. hydrophila. Overall, these results indicated that ASLM enhances growth performance and improves resistance of Nile tilapia against A. hydrophila infection. ASLM could be therefore considered as potential alternative growth promoter and as natural immunostimulant for aquaculture.

Isagani P. Angeles, Jr., May-Anne S. Canceran, Noel M. Patricio

Abstract

The present study aims to evaluate the phytochemical constituents and proximate composition of Padina sp. The Padina sp. were collected by scuba diving and handpicking from the rocky substratum at depth of 1-3 m along the subtidal areas at Matara White Sand Beach and Coral Reefs, Gonzaga, Cagayan, Philippines. The phytochemical screening revealed the presence of flavonoids, alkaloids, saponins, glycosides and tannins. Whereas, Saponins and Glycosides were abundant in ethanol and n-hexane extraction. However, tannins were absent in both n-hexane and dichloromethane extraction. The presence of different secondary metabolites were important indicators of the anti-microbial properties of Padina sp. In dry weight basis of proximate analysis per 100 g of seaweeds showed high content of Moisture (8.99%), Crude Protein (4.28%), Ash (50.09%) and Total Carbohydrates (36.64%) but lowest in Crude Fat (<0.10%). The study reveals that Padina sp. contains essential nutrients that are potential for the growth, survival and as an immune booster for fish. This study concludes that Padina sp. are potential source of bioactive substance. It is a potential agent in developing an anti-pathogenic drugs and/or supplement for stimulating the immune system of fish and shrimps in the aquaculture industry. A further study should be conducted to test the actual performance of Padina sp. extracts in stimulating the immune system or treating diseased aquaculture fish or shrimp species.

Rose Mary A. Velasco

Abstract

Registry System for the Basic Sectors in Agriculture (RSBSA) is a registry of farmers, fisherfolk, and farm laborers established to serve as the basis for the programs and policies of the agriculture sector. It is a government electronic database compilation of basic information on farmers, farm laborers, and fishers. This study developed and implemented a Web-based municipal registry system for the Department of Agriculture - City Agriculture Office of Cauayan. Six (6) IT professionals, three (3) agriculturists, and five (5) city Agriculture employees were asked to evaluate the developed system. System evaluation was done online in determining the system’s acceptability (m=4.22, Agree) using ISO 25010 standard criteria for system development. The developed system addresses the necessary automation requirement of the agency that resolved major problems in data maintenance, such as tedious time allotted in enrolling farmer-beneficiaries to the different programs offered by the government; the problem of data updates and generation of reports; and hardship of communicating with the farmer-beneficiaries in assisting and monitoring of outputs. It is recommended to have a proper update and maintenance for data security. It is also recommended to include the fisherfolks in the system.

Aimee D. Molato, Sheryl A. Che

Abstract

Optimal production of oyster mushroom is greatly affected by environment factors such as temperature, relative humidity, cardon dioxide and luminosity. Conventional monitoring of these parameters makes the process tedious and susceptible to losses. In this paper, fuzzy logic was used to capture and analyze the overall environment quality in oyster mushroom production. Results showed that the proposed model was able to capture the uncertainty of the overall environment quality. Upon testing the model, the simulation was able to generate an overall environment quality that is in consonance with the assumed environment quality of the expert in the field. Therefore, the model can be used as an advanced mechanism to ensure the optimal yield in oyster mushroom production.

Keywords: mushroom, oyster mushroom, pleorotus ostreatus, fuzzy logic Introduction

Mar Heisen A. Yanos, Genesis Dela Peña, Jennifer L. Subia

Abstract

Seed storage plays a vital role for the production of high yield, longevity, vigor, and quality. Mungbean seed decreased its viability if it is not stored properly. The respondents of the study include 100 mungbean farmers that were randomly selected. Data were collected using a structured questionnaire and focus group discussion. The data revealed that farmers are still doing manual harvesting and sun drying and majority of the respondents are using mechanical thresher. Findings also revealed that majority practiced the traditional way of storing seeds. The farmers must be provided well-suited methods ortechnology to ensure quality and safety of the crop.

Keywords: Longevity, Mungbean, Storage, Technology, Quality

Ma. Theresa R. Aggabao

Abstract

This paper discusses the outcomes and the possible impact of an extension development intervention to a group of women who were involved in the processing of tomato food products with the end in view of establishing their own micro-business enterprise for them to have another source of income which could greatly augment the meager amount that they were earning. The major source of income of most of the women in this study was through their work as farm laborers. Most of them earned an estimate of less than four thousand pesos a month which, according to economic standards, is way below the poverty line. The assessment tool used in this study is based on an impact assessment framework where the context of the project is driven by the project objectives and provides a guide in determining the needed inputs and activities that could eventually lead to the realization of the expected outputs, outcomes and impacts of the intervention on the personal life of the members and on their association. With inputs and activities provided by different collaborating agencies into the development intervention, possible outputs include medium and long-term effects on the social well-being and the financial status of the women members of the association.

Ma. Theresa R. Respicio

Abstract

The study aimed to determine the acceptability and marketability of banana blossom, corn silk and bougainvillea as ingredients in making macaroons. The product consisted of 50 grams, 75 grams and 100 grams proportions of macaroons with banana blossom, corn silk and bougainvillea. The experimental method of research was used with the survey questionnaire as the main data gathering instrument. The study used the nine-point Hedonic rating scale in evaluating the product’s acceptability in terms of appearance, color, aroma, taste and texture and five-point Likert rating scale to evaluate the marketability in terms of carbohydrates, moisture and pH. The respondents of the study were thirty (30) Food and Service Management students, thirty (30) food experts, and thirty (30) community people. The statistical tools used in the study were weighted mean and ANOVA. Results of the study revealed that the acceptability of banana blossom, corn silk and bougainvillea as ingredients in making macaroons among the three groups of respondents with 50 grams, 75 grams and 100 grams proportion in terms of appearance, color, aroma taste and texture rated the macaroons as “Extremely Agreeable”. However, the study showed that the evaluations of the three groups of respondents evaluated the marketability of banana blossom, corn silk and bougainvillea as ingredients in making Macaroons with 50 grams, 75 grams, 100 grams as “Very High Potential” (VHP) with a grand weighted mean of 4.85, 4.69 and 4.69, respectively. It is found out that the banana blossom, corn silk and bougainvillea as ingredients in making macaroons are acceptable and has market potential.

Keywords: macaroons, acceptability, marketability, banana blossom, corn silk, bougainvillea