ABSTRACT

  This study aimed to determine the acceptability and marketability of Kamias and Watermelon Rind (KaWaR) as souring agent based on the evaluation of the respondents in Antipolo City. The experimental method of research was used with a survey questionnaire as the data gathering instrument. The study used the nine Hedonic rating scale for the level of acceptability and five Likert scale for the level of marketability of the kamias and watermelon rind (KaWaR) souring agent. 

The respondents of the study were composed of 30 housewives, 30 small stall owners, and 30 restaurant owners, who evaluated the level of acceptability and marketability of the finished product. The statistical tools used were weighted mean, one-way ANOVA and Tukey Pairwise Comparison. The salient findings of the study were as follow: that the Kamias and Watermelon Rind (KaWaR) Powder Souring agent could be produced using the raw materials that are widely available all year round. That based on physicochemical analysis of the produced sour agent it contains 42mg/100g of vitamin C, 9.99g/100g of protein, 71.6mg/100g of calcium, 0.89@25.0°C pH level (50% Dispersion, and 15.3g/100g for moisture. That the three groups of respondents evaluated the produced souring gent with Set A proportion as “extremely agreeable” in terms of appearance, aroma, taste, color and texture and Set B proportion as “very agreeable” in all criteria and Set C as “moderately agreeable” in terms of appearance and aroma and “Slightly agreeable” in terms of taste, color and texture. That there was no significant difference among the evaluations of the three groups of respondents on the level of acceptability level of KaWaR as souring agent as shown by computed F values which is lesser than the critical F value. That the three groups of respondents evaluated the marketability of the produced souring agent with Set A proportion as “very high potential” in terms of consumer demand, production cost and supply availability and Set B as “high potential” in all criteria while Set C as low potential in terms of consumer demand, production cost and supply availability. That there was no significant difference among the evaluation of the three groups of respondents on the level of marketability of KaWaR as sour agent in terms of consumer demand, production cost and supply availability as shown by computed F value which was lesser than the critical F value. That the three groups of respondents gave the following comments for the improvement of the souring agent. They are as follows: a.) The use of kamias and watermelon rinds are good for souring agent; b.) Good choice of study since people nowadays are more health conscious.; c.) It can be sold in the market as an extra income, d.) For housewives, it is a good alternative in cooking especially fish recipes as it is so economical; e) The packaging is good and attractive; f.) For restaurant owners, it can be used for soup dishes; g) The health benefits and nutrients are really evident. 

Moreover, the three groups of respondents gave the following suggestions: a) that chili powder or chili product may be added to become more enticing and more delicious; b) that the taste of the souring agent may still be improved for the benefits of the kids and those who are picky; d) That it may be more pulverized and the seed may be taken off before the drying and pulverization process; e) that there may still need to explore the potential of the product so it can be used in multiple ways; and g) that patenting of this product may also be considered. 

KEYWORDS

Kamias, Watermelon rind, innovation, Souring Agent 

REFERENCES

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