Abstract: This study determined the level of acceptability of “Innovated Product on Fish Tilapia (Oreochromis niloticus) Dumplings and its Cost Analysis.” This study sought to answer for the level of acceptability of the Tilapia Dumplings on appearance, color, aroma, flavor, and taste according to the three cooking methods: deep-frying, steaming, and baking. Moreover, the significant difference in the level of acceptability on appearance, color, aroma, flavor, and taste when grouped according to the cooking method, the one which has the highest level of acceptability is also considered, and the cost-analysis of the innovated product. This study made use of the experimental method of research, including the sampling scheme, sensory evaluation, acceptability of the products by the consumers according to varied cooking methods and its potential for copreneurship with stakeholders. The study showed that the respondents rated the Tilapia Dumplings “like moderately” based on the food attributes in the three cooking methods; The data showed that there is a significant difference in aroma, and a highly significant difference in terms of appearance and flavor. The result further showed that steaming had a higher mean score than frying. Deep frying the dumpling also resulted to difference in color as compared to steaming. In terms of appearance, the dumpling in deep frying gained higher mean score. This is because the dumpling that is deep-fried is intact and properly wrapped. While in steamed dumpling has the tendency to swag. Considering the previous results, the difference is not significant. Based on the results, it shows that the tilapia cooked in different cooking method is acceptable to the evaluators and consumers. It can be sold as deep fried, while it can also be sold in steamed. Based on the results of the study, it is further recommended that food innovators use the Tilapia in Dumplings as an alternative to other fishes and that local Food Producers & Entrepreneurs may consider the Tilapia Dumplings as a good source of income since the fish is abundant in the local market.
Keywords: Dumpling, Tilapia, Deep Frying, Steaming, Baking.
Title: Innovated Product on Fish Tilapia (Oreochromis niloticus) Dumplings
Author: Bernardo T. Crisologo, Sofia C. Naelga
International Journal of Social Science and Humanities Research
ISSN 2348-3156 (Print), ISSN 2348-3164 (online)
Vol. 10, Issue 4, October 2022 - December 2022
Page No: 468-473
Research Publish Journals
Website: www.researchpublish.com
Published Date: 26-November-2022
