Philippine E-Journals

Peelnapple Cookie Production

Maricon Centeno

Discipline: Education

 

Abstract:

This study aimed to evaluate the physicochemical properties, acceptability, and marketability of "PEELNAPPLE" cookies, produced using 125 grams, 250 grams, and 375 grams of pineapple peel, banana peel, and pulp. Evaluations were conducted by students, Technology and Livelihood Education (TLE) teachers, and bakers in Antipolo City during the 2023-2024 school year. The study specifically addressed the production process, physicochemical analysis, acceptability levels, marketability, and respondent feedback. "PEELNAPPLE" cookies were produced through a method involving the drying, powdering, and blending of pineapple and banana peels and pulp with standard cookie ingredients. Physicochemical analysis indicated a pH of 5.40, a moisture content of 6.91%, potassium levels of 655 mg, and a negative result for Salmonella, demonstrating safety and consumer suitability. Acceptability was assessed using the Nine-point Hedonic Scale across appearance, aroma, taste, and texture. Findings indicated varying levels of acceptability: cookies with 125 grams were rated as "Very Much Acceptable," while those with 250 grams were rated as "Moderately Acceptable," and those with 375 grams ranged from "Moderately Acceptable" to "Slightly Acceptable." Significant differences were found in aroma, taste, appearance, and texture based on the amount of peels used. Marketability, assessed using the Five-point Likert Scale, was determined to be high for all proportions, with no significant differences across groups concerning production cost, supply availability, and consumer demand. Respondent suggestions included enhancing taste and aroma by adding vanilla, sugar, and chocolate chips, and promoting the cookies in local markets. Overall, "PEELNAPPLE" cookies were found to be a nutritious, appealing, and marketable product, well-received as a sustainable alternative for a broad consumer base.