Fish and Jackfruit Sausage with Malunggay Leaves

Abstract

This study was conducted to develop a healthy sausage from Cardinal Fish (Mo-ong), Jackfruit, and Malunggay Leaves. Specifically, it sought to determine the sensory qualities of fish and jackfruit sausage with malunggay leaves in terms of appearance, aroma, taste, and texture among three treatments, find out the acceptability of the product, and determine if there is a significant difference in the acceptability. The study used the Completely Randomized Design (CRD) using three (3) treatments in three replications. The finished product was evaluated by the semi-trained panelists (Food Technology Professors) of CAPSU Main Campus. Results showed Treatment A had obtained the highest mean score, which had an adjectival description of “Extremely Appealing, Pleasant, Authentic, Delicious, and Fine” as evaluated by the panel of experts. The three treatments got a qualitative description of “Liked Extremely.” However, Treatment A got the highest mean. Furthermore, there were no significant differences in the general acceptability of fish and jackfruit sausage with malunggay leaves among the three (3) treatments. Treatment A got the best proportion in making sausage, as the panel of experts suggested.