INTRODUCTION

Since, Philippines has the very long coastal length of owing to its archipelagic geography, the
country is blessed with many marine resources, particularly seaweeds. Seaweeds are a very popular dish
in many coastal towns in the Philippines. There are at least a hundred species of seaweeds found in our
country.

In the Philippines, egg mass are either eaten raw in a form of a salad or added as one of the
ingredients in cooking “Tinolang Isda” (a staple soup in Visayas region) and shellfishes. The egg mass has
been traditionally consumed as human food for quite a long time and there have been no reported
incidents/cases of food poisoning due to ingestion of the egg masses. Further, anecdotal information
claims that eating the egg mass could bring many health benefits to its consumer. Thus, this study was
conceptualized in order to determine the nutritional composition of the egg mass in relation to its
utilization as human food and the acceptability of fried tagak in community.

The Tagak or lukot are also called egg mass and the Important composition of the egg mass that
were determined were its proximate composition, mineral contents and amino acid profile. In terms of
proximate composition, the egg mass has a moisture content of 91.10 percent, fat of 0.85 percent,
protein of 2.85 percent, ash of 3.43 percent and 1.77 percent for carbohydrates. The mineral content
such as: calcium, iron, potassium, sodium and zinc contain 1040 mg/kg, 25.3 mg/kg, 599 mg/kg, 9803
mg/kg and 41.6 mg/kg, respectively.

An assessment of the potential impacts on health and acceptability of this recipe and other recipes
of lukot or egg mass may engender requires information concerning both the potential benefits to a
certain community impacts. In this work, we address the acceptability in terms of benefits on health,
appearance, odor and taste. Thus, due to the health benefits, these ingredients we're used to study
which aimed to determine the acceptability of fried tagak recipe and it's return of investment.

REVIEW OF RELATED LITERATURE

The wedge Seahare/Dunsoy, Dolabella auricularia belongs to the Opisthobranch molluscs

Moreover, the egg mass of the wedge seahare Dolabella auricularia has been gathered as human
food for quite a long time without knowing its nutritional composition. Thus, this study was conducted
in order to determine some nutritional aspects of the egg mass as basis of its utilization as human food.
Important composition of the egg mass that were determined were its proximate composition, mineral
contents and amino acid profile. In terms of proximate composition, the egg mass has a moisture
content of 91.10 percent, fat of 0.85 percent, protein of 2.85 percent, ash of 3.43 percent and 1.77
percent for carbohydrates. The mineral content such as: calcium, iron, potassium, sodium and zinc
contain 1040 mg/kg, 25.3 mg/kg, 599 mg/kg, 9803 mg/kg and 41.6 mg/kg, respectively. The amino acid
profile has six (6) essential amino acids such as: threonine, valine, isoleucine, leucine, phenylalanine and
hstidine while it has nine (9) non-essential amino acid like: taurine, aspartic acid, serine, glutamic acid,
glumatimine, glycine, alanine, tyrosine, proline. It has also eight (8) other amino acids components such
as: Phospo-serine, urea, aromatic amino acid, citrulline, beta-alanine, gamma-aminobutyric acid,
ammonia, ornithine. Results show that the egg mass of the wedge seahare contains some nutritional
components that are very essential in maintaining a healthy and balanced life, thus making it as another
food commodity from the marine environment.

Seafoods are very important in the diet of every Filipino which can be served either as fresh and/or
cooked. They are of high demand because of their considerable health benefits and for being nutritious
(Skonberg and Perkins, 2002). Seafood products are being considered potential and the cheapest source
of animal protein due to their amino acid composition and digestibility (Louka et al, 2004). The vitamins
and minerals of the seafoods are sufficient to warrant healthy living (Murray and Burt, 2001). On the
other hand, measurement of fish constituents is sometimes necessary to meet the requirements of food
regulation or commercial purposes (Osibona, 2011).

People cook it in so many dishes. With its number, there is no difficulty in its supply. Moreover,
Tagak is one of the cheapest among other seafood. However, many people are allergic in a particular
seafoods like tuna and cub etc… and according to (Dietitians of Canada, 2017) seafoods allergy is when
the body’s immune system mistakes seafoods as harmful. The egg masses have been traditionally
consumed as human food for quite a long time, and there have been no reported incidents/cases of
food poisoning due to ingestion of the egg masses.

The proximate composition of fish serves as an index for fish quality (Hernandez et al., 2001) and
provide information in terms of the nutritive value of a fish (Steffens, 2006). The diet conscious
consumers preferred fish as a potential source of animal protein and essential nutrients (Fawole et al,
2007). Protein has been recognized as essential for the sustenance of life. Fish can be an excellent
source of protein because of its amino acid components and the degree of its digestibility (Louka et al,
2004). Fishery products have been found to be rich in protein needed by human in terms of nutritional
nourishment. The wedge Seahare, Dolabella auricularia belongs to the Opisthobranch molluscs
(Aplyssidae).

It is mostly found in shallow tropical shoreline and was observed to feed on algae or seagrasses
(Calumpong, 1979).The organism lays a gelatinous string like egg mass usually cemented to eel grass or
seaweed. Spawning and recruitment period of the wedge sea hare has been observed to occur
throughout the year, with peaks in May and July and September to October making its egg mass
available the whole year round (Calumpong and Pauly, 1984). Utilization of the egg mass of the wedge
seahare are not only popular in the Philippines but in other parts of the world like Samoa, Kiribati and
Fiji Islands (Singh and Vuki, 2009). In the aforementioned places both the organism and the egg mass are
collected for food, and are eaten either raw or half-cooked, or marinated with lemon juice (Fay-Sauna,
2001).
SIGNIFICANCE OF THE STUDY

The significance of the study will provide ready and available information on the utilization of fried
tagak recipe. The study is significant to the following:

Students. this research will engaged the students to eat seaweeds through salad and provide them a
healthy body.

Parents. this research will help the parents to be aware of the children's health to encourage them to be
conscious to their food intake.

Community. This study will help the people from the community to develop their skills in terms of
cooking and being creative.

Future Researchers. this study will serve as a reference and guide for their future studies relating to the
topic that this study covers.

Overall, this study will aid students, parents, communities, and future researchers in utilization of fried
tagak recipe.

STATEMENTS OF THE PROBLEM

This study aimed to determine the acceptability of fried tagak recipe. Specifically, the researchers
sought to answer the following:

1. What is the acceptability of fried tagak recipe in terms of:

1.1 taste

1.2 odor

1.3 appearance

1.4 health benefits

2. What is the Return of Investment of fried tagak recipe?

This study focused only to the acceptance of fried tagak made from Sea Hare Secretion to
education and HRM students in Surigao State College of Technology, Del Carmen Campus. The research
will be limited to the person who have allergies.

CHAPTER II

RESEARCH DESIGN

This research was an experimental study. This is appropriate since it aimed to determine the level of
acceptability of fried tagak recipe made from Sea Hare Secretion.

RESEARCH ENVIRONMENT

This study was conducted in Surigao State College of Technology - Del Carmen Campus and at the
community of San Jose Del Carmen, Surigao Del Norte.

PARTICIPANTS

The participants of the study we're the faculty students of Surigao State College of Technology, Del
Carmen Campus and the residents of San Jose, Del Carmen, Surigao Del Norte. The researchers used the
purposive sampling technique in choosing the participants. The twenty (20) students, and twenty (20)
residents with a total of forty (40) served as participants of the study conducted.

Table 1. The participants of the study

RESPONDENTS FREQUENCY PERCENTAGE

Students 20 35%

Residents 20 65%

Total 40 100%

Table 1 shows the distribution of participants. The evaluation will follow after the actual
experimentation of the product which is acceptability of fried tagak recipe. A group of twenty (20)
students with an equivalent percentage range of 35% and twenty (20) residents with an equivalent
percentage range of 65% respondents will be asked to judged there taste, odor, appearance, health
benefits and acceptability of the recipe.

RESEARCH INSTRUMENT

This study employed Hedonic Scale as the instrument for determining the acceptance of fried tagak. It
covered four criteria for evaluating the product; taste, odor, appearance, and health benefits. Each item
was rated based on the different levels: Like Extremely, Like Moderately, Like Slightly, Neither Like or
Dislike.