Consumer Acceptability of Sinarapan (Mistichthys luzonensis) Tuyo Puttanesca Sauce Harvested from Lake Buhi, Camarines Sur, Philippines

Gerald Garland  M. Panghulan,

Consumer Acceptability of Sinarapan (Mistichthys luzonensis) Tuyo Puttanesca Sauce Harvested from Lake Buhi, Camarines Sur, Philippines

Discipline: Food and Beverage Production

Abstract:

Going local is a vital component of the United Nations Development Programme (UNDP, 2016) Sustainable Development Goals (SDGs). The utilization of sinarapan (Mistichthys Iuzonensis) tuyo as an alternative locally available ingredient in Puttanesca sauce may increase its market value and gastronomic significance. Generally, this research aimed to explore the endemic sinarapan tuyo on its potential as a local alternative ingredient in sauce-making. Notably, it was sought to (1) Develop a standardized recipe using sinarapan tuyo as an alternative ingredient in Puttanesca sauce; and (2) Determine, evaluate and interpret the acceptability of developed Puttanesca sauce ala sinarapan tuyo. This study is experimental. Its control variable involved commercial anchovy at 10% proportion in the standardized recipe, while the independent variable involved the various proportions of sinarapan tuyo (10%, 25%, 50%). The dependent variables are the hedonic sensory attributes and overall acceptability. Results showed that the best proportion of sinarapan tuyo in Puttanesca sauce-making was 35%. Its consumer acceptability hedonic ratings (n=50) obtained mean values much like interpretation, including the overall acceptability. Statistically, employing the non-parametric Friedman test, this study accepts the alternative hypothesis (Ha), there was an overall difference in the acceptability of developed proportions of sinarapan tuyo in Puttanesca sauces (X2(3)=50.837, p=.000). This study may help realize the importance of the 3rd and 12th SDGs of the UNDP and thus help improve the tourism, local jobs, and nutritional well-being among Bicolanos. Further studies may include improvements on the recipe of the developed product, including its shelf-life and microbial quality.

References:

Altinel, H. (2014). Menu Yonetimi ve Menu Planlama, Detay Publishing, Ankara.
Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology, 11, Suppl., 9-14.
Ramos, J. (2017). Acceptability of selected philippine beverages [Thesis]. De La Salle-College of Saint Benilde, Manila.
Robson, C. (2002. Real world research: A resource for social scientists and practitioner-researchers. Wiley-Blackwell.
Sahin, E. (2015). Beer destination unsuru olarak yerel gastromy [Master’s Thesis]. University, Institute of Social Science, Department of Gastronomy and Culinary Arts, Gaziantep.
Silkes, C. A. (2012). Farmers’ Markets: A Case Study for Culinary Tourism, Journal of Culinary Science and Technology, Memphis, Tennessee
Singh-Ackbarali, D., & Maharaj, R. (2014). Sensory evaluation as a tool in determining acceptability of innovative products developed by undergraduate students in food science and technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1). https://doi.org/10.5430/jct.v3n1p10.
Stone, H., & Sidel, J. L. (2012). Sensory evaluation practices: Food and science technology series. Academic Press.