Sitaw cracklings / Ma. Donna C. Constante, [and 3 others].

Undergraduate Theses (BSHM) - Hospitality Management. Camarines Sur Polytechnic Colleges, 2024.

Includes bibliographic references.

Sitaw, commonly cultivated in the Philippines, is an abundant and accessible legume often found in backyards and local markets. This study examines the development of Sitaw Cracklings, an innovative snack utilizing Sitaw as its primary ingredient. The research evaluated the acceptability of two Sitaw Cracklings variants— Classic and Spicy—assessing key sensory attributes: appearance, aroma, taste, and texture. Additionally, it identified the most preferred variant and proposed further innovative Sitaw-based products based on the findings. The study employed a quantitative development research design, gathering data from 50 respondents, including 10 young entrepreneurs, 10 CTHBM instructors, and 30 third-year BSHM students. A self-made questionnaire was used as the primary data collection tool, and the results were analyzed using weighted mean calculations. The findings revealed that Spicy Sitaw Cracklings achieved the highest overall acceptability, with a total weighted mean (TWM) of 3.82, making it the most preferred variant. The Classic Sitaw Cracklings followed with a TWM of 3.62. Both variants were rated as "Highly Acceptable," with specific ratings of 3.53 for Classic and 3.56 for Spicy. While respondents expressed high satisfaction with both products, they recommended incorporating new flavors and enhancing the appearance and aroma to further improve sensory appeal. As an output, the study developed a brochure showcasing the recipe and preparation process for Sitaw Cracklings, highlighting Sitaw's versatility as an ingredient and its potential for creating sustainable and innovative food products.