Abstract
The primary purpose of this study was to develop a polvoron produced from P. pelagicus (blue manna crab) shells. It sought to answer the questions: (1.) Was Portunus pelagicus crab capable of producing polvoron? (2.) What were the characteristics of Blue manna crab polvoron in appearance, aroma, taste, and texture? This study employed an experimental research design conducted in five phases: (1) dehydration of P. pelagicus shells, (2) pulverization of P. pelagicus shells, (3) polvoron production, (4) sample preparation and delivery, and (5) sensory evaluation of the polvoron. This study used an experimental research design to develop a polvoron produced from P. pelagicus (blue manna crab) shells. This study used a research-made questionnaire as the primary tool for gathering data, consisting of two parts, the Descriptive Rating Test and the Hedonic Rating Scale, to evaluate the product's characteristics. Based on criteria, a Random Sampling Method was utilized by identifying thirty (30) participants, consisting of fourteen (14) Canteen Staff, two (2) TLE teachers, and fourteen (14) Fetchers, who were chosen as evaluators. Based on the findings, the research showed that the P. pelagicus (blue manna crab) shells could make polvoron and were highly acceptable in appearance, aroma, taste, and texture.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
