Sensory Evaluation of the Developed Product

This study provides sensory acceptability test of the developed products utilizing 9-point hedonic scale score sheet and rank preference. This aim to determine sensory acceptability of the developed product in terms taste, color and aroma along three group of respondents and determine the most preferred formula for each product. Descriptive research method was employed in this study. On the other hand, operational principles in selecting panelist, design of the sensory area and coding samples were considered along the research. For the data analysis, arithmetic weighted mean and rank were used. Results of the research showed that sensory acceptability of the three products (Corned Lawlaw, lawlaw in Oil and Bottled Sisog lawlaw) 7.48, 7.31 and 7.10. For the group of respondents ages 30 and above is 7.60, 7.50 and 7. Likewise, the Bottled Sisig is the most preferred product, followed by corned lawlaw and lawlaw in Oil. It is therefore recommended to conduct consumer testing to further determine the wide range acceptance in the market. Also, conduct similar test but with the aid of Analysis of Variance for the variables as statistical tool.