This research focuses on the formulation of white yam dudol, which uses a quantitative research method. It was conducted at the Ilocos Sur Polytechnic State College with 50 panels of evaluators. Frequency count, percentage, weighted mean, and ANOVA were the statistical tools used. It was found that 50% rice flour and 50% white yam flour is the best formulation.It contains ash, moisture, crude protein, crude fat, and carbohydrates.
Gastronomy is an important part of tourism and provides a strong image with a unique attraction for the region in developing the destination, under pressure from the tourism competition. This study aimed to propose a framework of gastronomic tourism in Ilocos region. Specifically, present the profile of the respondents; determine the factors affecting gastronomic products' potential; identify the impacts of gastronomic tourism, evaluate the gastronomy destination; to test the significant difference among the responses when grouped according to profile; test the significant relationship among three major variables; and propose a framework for gastronomical tourism. The researcher employed the descriptive research method. The survey instrument consisted of items intended for the profiling of the respondents and utilized a 4-point Likert type scale. A sample size of 395 local and foreign tourists travelling in Ilocos Region were used in the study. Frequency distribution, percentage, weighted mean, Independent sample T-test, Analysis of Variance and Pearson Product Moment Correlation were used as statistical tools. Based on the result, Majority of the respondents are female, belong to the age bracket of 26-40 years old; are local tourists, leisure seekers and travel once a year. The most familiarIlocano dish is Longanisa; Gastronomic product has potential attractiveness in terms of preserving cultural heritage, adding destination authenticity value, marketing, motivation and gastronomy destination; Gastronomic tourism has impact in Ilocos region in terms of economic, social and cultural aspects; The respondents have an excellent gastronomic experience and they are satisfied with the food they eat when they visited the Ilocos region;There is a significant difference on assessment of the factors affecting gastronomic potential attractiveness, impact of gastronomic tourism and gastronomy destination when grouped according to profile; Highly significant relationship exists between gastronomic products potential attractiveness, impacts of gastronomic tourism and gastronomy destination. Highly significant relationship also exists between impacts of gastronomic tourism and gastronomy destination and A framework of gastronomic tourism in Ilocos Region that is patterned after the findings of this study is hereby proposed.
There is a lack of initiatives regarding the processing of white yam in the Ilocos. Despite its assignment in the category of the underutilized crop, the white yam is only applied as food for animals. This research then focuses on the formulation of native delicacies specifically puto utilizing different percentages levels of white yam flour as a substitute for wheat flour. The study made use of the experimental method of research. Fifty individuals consisting of students, housewives, farmers, and faculty were the evaluators. The panel of evaluators was invited for the sensory testing of the products made. Frequency count, percentage, weighted mean, and analysis of variance were the statistical tools used. The result of the study concluded that the use of wheat flour is comparable with the formulation of 50% white yam flour and 50% wheat flour in the formulation of puto based on color, aroma, taste, and consistency.
Information and communication technology (ICT) is vital in every aspect of modern civilization. As the educational system becomes more reliant on technology, college students are required to develop their ICT skills. While we recognize that the use of educational technology in higher education teaching and learning activities is still in its infancy, ICT instructional use is vital to the success and development of both faculty and students. This research then focuses on the assessment of the availability and utilization of ICT among colleges and universities offering BSHM and BSTM in Ilocos Sur The study made use of the descriptive method of research. Fifty-five faculty members were the evaluators. Frequency count, percentage, weighted mean, Independent sample T-test and analysis of variance were the statistical tools used. The result of the study concluded that majority of the respondents are 21-30 years old, female, master's degree holders, and have 2-5 years length of service;Information and Communication Technology devices used are not adequate; Level of the utilization of ICTs is high; High cost of PMS application is the number one factor affecting the availability and utilization of PMS; and Sex is significantly different to the level of utilization.
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