Acceptability of Coconut Meat Sisig Recipe in St. Paul University Surigao, Philippines
Joven C. Serato
*
Faculty of St. Paul University Surigao, Philippines.
Jojames Arnaldo G. Gaddi
*
Faculty of St. Paul University Surigao, Philippines.
Emelyn S. Digal
Faculty of St. Paul University Surigao, Philippines.
Mary Jane C. Labor
Faculty of St. Paul University Surigao, Philippines.
Miamie C. Villa
TLE Subject Team Leader of St. Paul University Surigao, Philippines.
Queenie L. Bermudez
Faculty of St. Paul University Surigao, Philippines.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to assess the acceptability of the Coconut Meat Sisig Recipe among Senior High School teachers. We employed a descriptive research design and utilized a survey technique for data collection. The data were collected through an adapted and modified questionnaire. We used Frequency Count and Percentage Distribution, Mean and Standard Deviation, and Analysis of Variance (ANOVA) as statistical tools. The results indicated that the Coconut Meat Sisig recipe is highly acceptable in appearance, color, aroma, taste, and texture. The innovative incorporation of coconut meat as the primary ingredient received a positive reception, demonstrating the dish's potential for favorable adoption in the culinary preferences of this target group. Furthermore, the Coconut Meat Sisig recipe enjoyed universal acclaim, with slight variations in perception related to educational backgrounds concerning texture. Given its broad acceptance among Senior High School teachers, it is recommended to promote the Coconut Meat Sisig recipe as an innovative and attractive option for school canteens.
Keywords: Coconut meat Sisig, culinary innovation, senior high School teachers, descriptive research, sensory evaluation, food acceptability, statistical analysis, Filipino Cuisine