PRODUCT ACCEPTABILITY OF SYZYGIUM LINEATUM (ROXB.) MERR & PERRY OR LUBEG PICKLE
The study delves into the possibility of developing an alternative pickle option among consumer that is why Syzygium Lineatum (Roxb.) Merr & Perry or Lubeg Pickle was pursued. With the used of physico-chemical analysis it was found that Lubeg when processed into a food product like pickle contains nutrients that is needed by the body. As indicated, it has carbohydrates, fats, calories, proteins and fiber necessary for growth and development. With the used of lexicon descriptors of the food product attributes such as it aroma, flavor, texture under the Quantitative Descriptive Analysis, it shows that the product was acceptable among respondents. Meanwhile in assessing if the product is acceptable to future consumers, it was found that the new product represented by Code A earned an “extremely willing” description among the respondents. This gives a positive result to the researcher an indication that the product could be accepted by the general public.
Lubeg Syzygium Lineatum (Roxb.) Merr & Perry, Pickle, Aroma, Texture, Flavour