Physical, chemical and return of investment analysis of bottled tilapia (Oreochromis niloticus) in coconut (Cocos nucifera) sauce
2010
Bigueja, M. C., Partido State Univ. Sagnay Campus, Sagnay, Camarines Sur (Philippines) | Bigueja, C.C., Bicol Univ. Albay (Philippines)
An experiment was conducted to evaluate the physical,chemical attributes of bottled tilapia (Oreochromis niloticus) in coconut sauce. Likewise, return of investment was calculated to determine the profitability and viability of the product. Result of the sensory evaluation showed that the best proportion of the ingredients in making the Bottled Tilapia in Coconut Sauce were 160 grams tilapia fish. 1 cup coconut milk, 1 tsp ginger (sliced), 1/2 tsp garlic (chopped), 1 stalk lemon grass, 1/4 tsp salt, 1/4 tsp kalamansi juice, 3-4 whole black pepper. The product has proximate chemical content of 95.97 ash; 43.23 carbohydrate; 16.50 fats; 27.5 moisture and 12.77 protein. Furthermore, the product also met the requirements for commercial sterility, for not having any growth of organism under various condition of the test. For the undiscounted measures of profitability, the project showed a high return of investment of 194% and a short payback of 1 month. The Benefit Cost Ratio of the project was greater than 1 at a computed B/C ratio of 2.7 indicating that the project is viable. It is recommended that Bottled Tilapia in Coconut Sauce recipe may be improved and may be developed with different variations. Shelf-life of the product may also be determined in the future investigation. Laboratory analysis may be conducted on the peroxide value of the product.
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