ACCEPTABILITY AND MARKETABILITY OF FISH

RISOL BREAD
(Sweet, Sweet & Spicy)

Rain Rose D.L. Anido

John Paul Aguilar
Arnel Guntang
Erlyn Joy R. Laureta
 Introduction

A rissole (from Latin russeolus, meaning reddish, via French in which

“rissole” means “to (make) redden”) is a small patty enclosed in pastry, or rolled
in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients,
most often minced meat or fish, and is served as an entrée, main course, or side
dish. Rissoles originated in Ancient Greece
Objectives of the Study

 To determine the acceptability of Fish Risol Bread to Students.

 To developed a new variety of fish processed product
 To apply the HACCP in production.
Scope and Limitation

mainly focused on the use of tilapia flesh as added ingredient in Fish Risol
Bread to test the acceptability of the product to the consumers as new product
made by tilapia adding.
Time and Place of the Study

The study was conducted at the Fish Processing laboratory, Freshwater

Aquaculture Center (FAC), Central Luzon State University (CLSU) at Science City
of Muñoz, Nueva Ecija from August 2019 to December 2019.
 METHODOLOGY

Market Survey
 thirty (30) target consumers (students)
 optional name, gender, age
 Fish Risol Bread, Crunchy Fish Finger and Fish Bitso Roll.
 METHODOLOGY

Product Development
 Personal protection equipment
 recipe of the product
 Tilapia -supermarket of San Jose City
Preparation of the product produced
 Skinned fish fillets (sticks form)
 Bread- flattened by using the rolling pin
Improvement of the product
 METHODOLOGY
Subjective Evaluation
 Acceptance test
 9 – point hedonic scales
 thirty (30) target consumers
Statistical Analysis
 Numerical continuous data was used into the results of hedonic scale
 multiplying the number of tallied to the corresponding number of choices
 total by adding all the product dividing it into the number of students who answered the evaluation
form.
 METHODOLOGY

Revision of Product According to Specification

 Revision of product were according to the result of the subjective evaluation.
The specification that fall into 7-1 should be revise based on the target taste
of product. Formulating of final procedure of product.
Packaging & Advertisement
 microwavable plastic tupperware
 onion skin
 flyers and posters are distributed around CLSU Campus
 METHODOLOGY

Marketing
   Evaluation
 Production-Thursday 8:00 am to 11:00 am with 3 consecutive weeks.
 sold to the target consumers
 Target price-formula:
 Hazard Analysis Critical Control Point (HACCP) Plan
 member of the group was assigned for the role for the HACCP team. Flow
diagram was presented that includes and describe the whole process starting
from the purchase of raw materials up to marketing of the product. Potential
hazard was identified as well as the Critical Control Point (CCP). Monitoring
system for each CCP was also established as well as corrective action when
CCP is under control.
Results and Discussion
 Results and Discussion

PARA 1 2 3 4 5 6 7 8 9
METE Table 1.TALLY FISH RISOL BREAD
RS
(SWEET)
Appe           2 4 8 1
aranc
e

Colou           3 5 6 1
r

Odor         2 2 6 3 2

Textu         1 1 4 6 3
re

Taste             7 3 5

Overa         1   5 5 4
ll
accep
tance

Swee     1   3 5 3 2 1
tness
 Results and Discussion

Table 2. TALLY FISH RISOL BREAD (SWEET &

PARA 1
METE
2 3 4 5 6 7 8 9
SPICY)
RS
Appe           1 2 4 8
aranc
e
Colou             3 10 2
r
Odor           1 4 5 5

Textu             7 6 2
re
Taste             1 5 9

Overa             2 4 9
ll
accep
tance

Swee         5 2 6 1 1
tness

Spicin     1   2 4 6 1 1
ess
FLYERS
POSTER
Thank you !