Microbiological, Nutrient Analysis and Sensory Acceptability of Bottled Rice Eel (Monopterus Albus) In Spanish Oil Style with Different Fruit Flavorings
DOI:
https://doi.org/10.65141/jeraff.v4i2.n2Keywords:
Rice eel, Spanish style, microbiological analysis, fruit flavorings, value addition, food security, proximate compositionAbstract
This study was conducted to determine the acceptability of bottled Rice eel flavored with different fruit extracts such as Guava, Calamansi, Camias, and Tamarind in Spanish oil style. The five treatments in this study were the fruit flavorings such as Guava, Calamansi, Camias, and Tamarind, was served as experimental treatment. The sensory qualities of the samples were measured using the hedonic scale wherein 1 is the lowest rate and 9 was the highest rate of the product, the overall acceptability was ranked using ACI. The population of TPC recorded varies from 103 to 106 samples. All treatments showed that there is no development of bacteria on Day 1. However, all treatments from Day 8 to Day 32 had an increasing number of TPC. Day 8 recorded the lowest TPC, while Day 32 got the highest TPC. The crude protein content ranged from 18.72 to 21.05%, the crude fiber content ranged from 0.82 to 2.01%, the crude fat content ranged from 7.95 to 12.72%, the moisture content ranged from 53.28 to 64.40%, the ash content ranged from 3.85 to 5.49%. Return on investment (ROI) is generally defined as the ratio of net profit over the total cost of the investments. ROI can be used to identify the investment’s gain and financial returns. Table 14 shows that T1 has a 42% estimated ROI, T2 and 4 have a 49% estimated ROI, and T3 and 5 have a 45% estimated ROI.
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