ABSTRACT

The main purpose of this study was to determine the acceptability of sea cradle as chicharon food additive to pancit palabok in terms of appearance, aroma, taste , texture in two treatments: pancit palabok with sea cradle chicharon and pancit palabok with pork chicharon. This study also sought to find out the profile as sea cradle chicharon as food additive in pancit palabok in terms of ingredients and costs, tools and equipment needed, procedures involved and shelf life; the acceptability level of sea cradle as food additive in pancit palabok in terms of appearance, aroma, taste and texture between the two treatments.

There were 30 participants from Holy Name University, 2 HRM teachers and 2 TLE teachers from the college of education department, 10 HRM students and 16 TLE students. The products were distributed and tasted by the participants and affter which pork chicharon and pancit palabok with sea cradle chicharon using the 5-point Hedonic scale.

The gathered data were computed and analyzed using the weighted mean and one way analysis of variance (ANOVA) to determine the significant difference in the acceptability of sea cradle chicharon as food additive in pancit palabok in terms of appearance, aroma, taste, and texture among the two treatments: pancit palabok with crushed pork chicharon and pancit palabok with crushed sea cradle chicharon. The finding revealed that there was no significant difference of the sea cradle chicharon as food additive in pancit palabok in terms of appearance, aroma, taste and texture among the two treatments: pancit palabok with crused pork chicharon and pancit palabok with crushed sea cradle chicharon.

College of Education Bachelor of Technology and Livelihood Education major in Home Economics