Development and Economic Viability of Milkfish (Chanos-Chanos) Longganisa

Abstract

Bangus or Milkfish (Chanos chanos) is abundant in the  Municipality of Ajuy in such a way that the researcher enables to  develop wide array of Bangus by products that have potential market value. This study experimental research focuses on the development of longanisa made of bangus.  The study involves two phases; the first phase is the  standardization of  bangus longanisa which produces three formulations such as, Treatment A- ½ cup milkfish, Treatment B-2 cups milkfish, and Treatment C-3 cups milkfish; the second phases is the determination of acceptability level in terms of aroma, color, taste, texture, and the general acceptability.  The products was evaluated by selected panels consist of 10  students, 10 members of faculty, and 10 parents of NIPSC –Ajuy Campus.  Using the Likert scale, results revealed that  Treatment C was the most acceptable products in terms of color ( very acceptable), aroma ( very acceptable), texture (very acceptable), taste (highly acceptable), and general appearance(highly acceptable). It was also revealed that there are no significant differences in the level of acceptability of Bangus longanisa when rated by respondents.