Acceptability of Meat Crackers with African Hito Meat

Abstract

The acceptability of crackers with African Hito (c. gariepinus) meat was conducted to determine the level of acceptability of crackers with African Hito meat. This study aimed to answer the following questions: (1) What is the level of acceptability of crackers as to 20, 40, and 60 grams of crackers with African hito (c. gariepinus) meat in terms of its taste, aroma, texture, appearance, and general acceptability? (2) Is there a significant difference in the level of acceptability of crackers as to 20, 40, and 60 grams of African hito (c. gariepinus) in terms of its taste, aroma, texture, appearance, and general acceptability? This study used a universal purposive sampling technique that involved one hundred twelve (112) faculty and staff and students at Iloilo State College of Fisheries. Respondents were given a sensory evaluation checklist to evaluate the product. Mean and overall acceptability levels were measured with the use of a 5-point hedonic scale to answer problems 1 and 2. The 3 products, 20, 40, and 60 grams of African hito (c. gariepinus) meat, underwent a sensory evaluation to determine acceptability. African hito (c. gariepinus) meat crackers with 20 grams, 40 grams, and 60 grams in terms of appearance, aroma, taste, texture, general acceptability, and total level of acceptability are evaluated as extremely acceptable by the respondents. The inferential results showed that the level of acceptability as to 20, 40, and 60 grams of African hito meat in terms of appearance, aroma, taste, texture, and general acceptability has a p-value of 0.000 which is lower than the set of 0.05 alpha level of significant, this means that there is a significant difference between variables tested.