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Humanities
- ISSN: 2155-7993
- Journal of Modern Education Review
Tilapia (Oreochromis Niloticus Peters) Tocino Processing:Technology Transfer
Mary Ann L. Dalaguit, Angelo B. Dalaguit
(Cebu Technological University San Francisco Campus, San Francisco, Cebu, Philippines)
Abstract: This aimed to add value of fishery products in response to the changing consumer preferences. This research used laboratory technique as basis for technology transfer through entrepreneurial and techno-guide production. Weighted mean and the Analysis of Variance (ANOVA) were used for statistical analysis.
The degree of acceptability as perceived by the laboratory panels ranges from Slightly Desirable to Desirable
in odor and flavor, brown in color Moderately Tender to Tender in texture. Preference test showed descriptive
rating of Like Moderately to Like Very Much.
The consumer panelists Prefer Tilapia Fillet Cured in Spices with Kalamansi.
The test of significant differences showed Significant for color, flavor, and texture at 5% level and Not Significant for odor and flavor at both 5% and 1% level in the descriptive test while Not Significant in almost all attributes except in odor for preference test.
The product can have a Return On Investment (ROI) of 116%, earning per peso of investment after deducting
the cost of materials and production adding 25% mark up price.
It is concluded that tilapia meat was generally acceptable as main ingredients in tocino preparation and the
recipe is highly recommended for entrepreneurial venture through technology transfer.
Key words: Tilapia, Tocino processing, technology transfer, laboratory technique
