Kristine Bernadette B. Mariano
Rambutan fruit is common in Quirino Province due to its abundance in local markets during its season. But when supply is in bulk, seeds are littered and mismanaged, and vastly affects the environment. It is in this context that this study was conceptualized. Rambutan was developed as a tart to serve as an alternative food in the province. Mainly, this study was conducted to determine the consumer acceptability of rambutan tart as to color, appearance, texture, aroma, presentation and taste, and evaluate the rambutan tart's return on investment. Data were gathered using a structured questionnaire and were analyzed using the frequency count and percentages, mean, t-test, and ANOVA. The results revealed that respondents were primarily female, single, Ilocano, aged 15-20 years old and were college undergraduates. The developed rambutan tart was highly accepted by the respondents. When grouped by sex and highest educational attainment, the respondents have significantly different evaluations along with appearance and when grouped by civil status on the aroma of the newly developed product. However, even if the product was highly acceptable to the consumers, it will still be advantageous if its production is improved to maximize its commercialization.
ISSN 2945-4921 (Online)
Philippine E-Journals
