University of Cebu-Banilad Library

The acceptability of jackfruit as an alternative meat has received a lot of attention in recent years. Jackfruit, a tropical fruit native to Southeast Asia, is known for its large size and unique texture, making it an ideal candidate for creating native meat substitutes. This study aims to explore the factors influencing the acceptability of jackfruit as a plant- based option and its potential as a sustainable and nutritious alternative to traditional animal products. Product development is the complex process needed to introduce a new or improved product to the market. In the food industry, this involves developing food products that interest the target market and address gaps in their current preferences and needs. The study will conduct to determine the acceptability of jackfruit as a plant-based alternative to meat. This study applied the quasi-experimental research design with the use of modified standardized survey questionnaire tool to gather data. The study was conducted in Cebu City and using the z-score formula, there were thirty (30) research subjects who were the experience employed cook. Statistical treatment used are percentage, weighted mean, one-way annova of independence.

Jackfruit (Artocarpus Heterophyllus) is a seasonal and tropical fruit and was used as a main plant-based and a substitute of meat. This study used a constant measurement ofthe base of the products which is the embutido, fresh lumpia, and patty. The embutido and patty lot 1 have the 250grams of processed jackfruit, lot 2 have the 350 grams of processed jackfruit, and for lot 3 have the 450 grams of processed jackfruit and for the fresh lumpia lot 1 have the 16 grams julienne cut jackfruit, lot 2 have 31 grams julienne cut jackfruit, and lot 3 have 42 grams of julienne cut jackfruit. On the null hypothesis states that there are significant differences in the acceptability levels regarding the taste, appearance, and aroma of Jackfruit (Artocarpus Heterophyllus) base on the three products are accepted in terms of aroma and taste; on the other hand, it is not accepted in appearance. On the null hypothesis states that there are significant differences in the acceptability levels regarding the taste, appearance, and aroma of Jackfruit (Artocarpus Heterophyllus) as based was accepted as well.

Generally, the findings of the null hypothesis were rejected, which means there is significant relationship between lot 1, lot 2, and lot 3 in developing a product using Jackfruit (Artocarpus Heterophyllus) as a main ingredient and is acceptable to the pallets of the subjects. Jackfruit (Artocarpus Heterophyllus) products fit as an additional contribution to the restaurant industry to be consumed by healthy consumers, specifically, product 1 which is the embutido lot 2 which consist of 350 grams of processed jackfruit and product 2 which is the fresh lumpia which consist of 31 grams of julienne cut jackfruit, and product 3 which is the patty which consist the 250 grams of processed jackfruit. The development of products can greatly contribute to adding more selections to the menu.

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Osorno, Rene College of Hospitality Management Hospitality Management

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