Applied Sciences > Technology > DG CY2020 8163

Research Title Enhancement and Standardization of Halal Muslim Delicacies and Processing Techniques (Year 2 of 2)
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Research Location ITDI
Research Description This study will enhance and standardize Muslim products such as tipas, kumukunsi, dudol, suman, pastil, tinapayan, putri mandi and mandi, which will be submitted for laboratory analysis, storage and packaging.
Research Objectives This project aims to determine the processing techniques, enhancement and standardization of selected Maguindanaoan dish and native delicacies. Specifically, it aims to: (1) determine the traditional formulations and process of selected dish and native delicacies; (2) characterize the existing sensory qualities of tinapaya, bulua and putri mundi in terms of taste, odor, flavor, color, and acceptability; (3) determine the quantitative standard formulation of the products and its critical control points; (4) subject the products for laboratory analysis in terms of its Halalness; (5) find out the qualitative aspect of the product in terms of microbial and nutrient analysis, storage of the product, viability of the standard formulated product, and cost and return analysis of the study; and (6) identify appropriate packaging material per product.
Research Beneficiary(ies) (1) SMEs; (2) Professionals and teachers; (3) Students in food technology and related courses; (4) Academic institutions; and (5) Research Institutions
Research Accoplishments [CY 2019] (1) At least one (1) publication; (2) At least two (1) R&D output/product submitted as UM; (3) Eight (8) Maguindanao delicacies improved/enhanced; and (4) At least one (1) policy formulated on the operational structure
Total Research Cost ₱182,488.94
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Code DG CY2020 8163
KRA Code
Priority Thrust DOST

Sector Applied Sciences
Actual Sector Food Technology
Related sectors Manufacturing
Entry revision: February 2021