Vol 13 Issue 2 April 2025-June 2025
Micko Aehrol V.Ballan, April F. Legaspi, Carmilla Joy Llena, Sharmaine Nena A. Mamuri, Jan Patrick C. Taba-O, Jhenzon A.Zarate, Ivy A. Bartido
Abstract: Traditional Filipino delicacies face growing competition from modern food trends, particularly among young adults in university settings. Kundol tart, a locally made dessert from winter melon, may struggle to gain acceptance without understanding the sensory preferences of its target consumers. This study explores the acceptability of Kundol tart among Salettinian students by evaluating key attributes such as taste, texture, appearance, packaging, and overall appeal. The findings aim to guide local vendors and entrepreneurs in aligning traditional food offerings with the evolving preferences of university students. This study utilized a quasi-experimental design to assess the acceptability of Kundol tart among Salettinian students. A structured survey questionnaire was used to gather quantitative data on students’ perceptions of the product’s taste, mouthfeel/after taste, texture, color/appearance, uniformity in size, packaging, and purchase intent. The survey was administered to a purposively selected sample of students from the university. Prior to full distribution, the questionnaire was pilot-tested for clarity and reliability.Descriptive and inferential statistical tools such as mean, Kruskal walis, mann whitney and post hoc analysis were applied to analyze the data using SPSS. Ethical considerations, including informed consent and participant confidentiality, were strictly observed throughout the research process.
The study concluded that Kundol Tart is highly acceptable among Salettinian students, showing strong favorable ratings across sensory attributes such as taste, mouthfeel, texture, appearance, size uniformity, and packaging.
The product also demonstrated promising market potential, with students expressing willingness to repurchase and recommend it. These findings highlight Kundol Tart’s viability as a culturally inspired and market-ready product suited for young consumers. To further improve its quality and competitiveness, it is recommended to refine the tart crust for better texture and consistency, enhance browning techniques, and adjust the filling for improved mouthfeel. Additionally, the product’s packaging should be made more attractive to boost appeal, and further research is encouraged to explore broader market segmentation and related variables to support its expansion beyond the university setting.
Keywords: Kundol Tart, Sensory Evaluation, Marketability, Acceptability of Market potential, Winter Melon.
Title: ACCEPTABILITY OF KUNDOL (WINTER MELON) TART
Author: Micko Aehrol V.Ballan, April F. Legaspi, Carmilla Joy Llena, Sharmaine Nena A. Mamuri, Jan Patrick C. Taba-O, Jhenzon A.Zarate, Ivy A. Bartido
International Journal of Social Science and Humanities Research
ISSN 2348-3156 (Print), ISSN 2348-3164 (online)
Vol. 13, Issue 2, April 2025 - June 2025
Page No: 339-371
Research Publish Journals
Website: www.researchpublish.com
Published Date: 26-May-2025