03075nam a2200301 i 4500 CSPC 20260206093013.0 260206s2024 ph a b 000 0 eng d CSPC eng CSPC rda UTH BSHM B917t 2024 Buban, Jhenrie Anne B., author., Taro tart with desiccated coconut / Jhenrie Anne B. Buban, Han Ingred O. Galicia, and John Loyd F. Umali, 122 leaves. rdacontent text rdamedia unmediated rdacarrier volume Undergraduate Theses (BSHM) - Hospitality Management. Camarines Sur Polytechnic Colleges, 2024. Includes bibliographic references. The success of food products largely depends on their sensory characteristics and level of acceptability. this study aimed to develop a Taro Tart with Desiccated Coconut based on sensory attributes, namely appearance, aroma, taste, and texture, as well as product acceptability. The study involved a total of 50 respondents, comprising Forty (40) random hospitality management students and ten (10) home bakers from the local community of Rinconada Area. The research took place at San Miguel, Nabua, Camarines Sur where Camarines Sur Polytechnic Colleges is located. Two research methods were employed, namely the Developmental Method and the Descriptive Method, and the study was conducted in two phases, namely the preparatory phase and evaluation phase. During the evaluation phase, Quantitative Descriptive Analysis (QDA) was used to conduct a sensory evaluation of the taro tart with desiccated coconut, while the Acceptability Score Sheet was employed to assess product acceptability. The data were statistically treated using the percentage technique, weighted mean and paired t-test only. Based on the overall acceptability result, in terms of appearance the result had 3.16 were described as “Acceptable”; aroma obtained 3.14 interpreted as “Acceptable”; taste obtained 3.3 interpreted as “Acceptable” and the texture had a 3.22 interpreted as “Acceptable”. Overall Taro Tart with Desiccated Coconut found to be Acceptable and has the potential to be introduced in the market; however, there is still room to improve the product for excellence. In conclusion, the study recommends that the sugar level of the product should be increase and the tart crust should be thinned out. This study contributes to the existing literature on sensory evaluation and product development, supplying important insights into the development of taro tart with desiccated coconut recipes that are likely to be highly acceptable to consumers in the market. Umali, John Loyd F., author., Galicia, Han Ingred O., author., Repatacodo, Jairo N., adviser., Carilo, Maruja C., chair, panelist., Oliveros, Rosanna B., panelist., Bañaria, Russell E., panelist., ddc 0 UM B917t BSHM UTH 2024 0 0 ddc 0 0 CSPC CSPC UTH 2026-02-06 0 UTH BSHM B917t 2024 007174UM 2026-02-06 09:30:29 1-1 2026-02-06 UM 31688 31688