Seafood (Conchylium) Ensaymada

Abstract

The study was conducted at the BSHM Laboratory of Capiz State University Pilar Satellite College, last November 25 2024. The study aimed to determine the acceptability of seafood ensaymada. The study also aimed to know if there is no significant difference among the five treatments in making seafood ensaymada. Cost and yield of seafood ensaymada were also presented. The study used the experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. The panel of evaluators were selected using convenient purposive sampling method, Data was collected from 51 BSHM faculty and students using the sensory evaluation score sheet with five-point hedonic scale. The study statistical tools were Mean, Standard Deviation and ANOVA. Findings revealed that in making seafood ensaymada, there is no significant difference among treatments in terms of appearance, taste, texture and general acceptability The results also further showed that treatment C got highest mean score as rated by panel of evaluators in terms of taste, texture, and general acceptability of seafood ensaymada.