Advisers

Analyn Brosas

Discipline

Business

Abstract

Coconut has been deeply rooted in the Philippines’ agricultural legacy for centuries, serving not only as a staple crop but also as a symbol of the Filipino farming lifestyle. What sets this tropical fruit apart is its unique endosperm, which contains a nutrient-rich, translucent liquid commonly known as coconut water. Celebrated for its wide range of health benefits, the coconut continues to thrive as one of the most economically viable and sustainable agribusiness commodities in the country. As one of the world’s leading producers and exporters of coconut and coconut-based products, the Philippines presents endless possibilities for innovation. In this study, we sought to elevate the culinary potential of coconut by infusing its flavorful meat into tapioca pearls—locally known as sago—a beloved ingredient in traditional Filipino beverages and desserts. This fusion aims to enhance both the nutritional value and the cultural richness of local delicacies. A quantitative research design was utilized in this study to systematically gather and analyze numerical data through a structured survey questionnaire. This method was chosen to objectively measure the level of acceptability of buko (coconut) meat as a flavoring for tapioca pearls. The data collected served as the basis for concluding the respondents’ preferences and perceptions. The study involved seventy-one (71) Grade 11 and 12 students from Bestlink College of the Philippines, who were selected using simple random sampling to ensure that every individual in the population had an equal chance of being chosen, thereby enhancing the reliability and generalizability of the findings. The demographic profile of the respondents revealed that the majority were between 15 and 17 years old, and most were female. A significant number of participants came from the following sections: HECF 1201, HECF 1203/HEHO 1201, and HECF 1101/HETEM 110/HEHRS 1101. In terms of taste, the respondents rated the sweetness of the buko-infused tapioca pearls as the most acceptable, receiving the highest weighted mean. Conversely, bitter and sour flavors were rated as only partially acceptable, indicating lower preference. For texture, the soft consistency of the buko pearls was the most favored, also achieving the highest weighted mean, followed by the smooth texture, while the hard texture was the least preferred. Regarding appearance, the respondents strongly agreed that the buko pearls looked fresh, which received the highest rating. The attribute presentable followed in acceptability, while the edible appearance was rated lowest among the three visual aspects evaluated. The findings indicate that the majority of respondents perceived the buko-infused tapioca pearls as sweet, with this attribute receiving the highest weighted mean in the category of taste, reflecting strong acceptability. In terms of texture, most respondents described the pearls as soft, which also earned the highest weighted mean, suggesting it was the most preferred among the texture options. Regarding appearance, the buko pearls were widely regarded as fresh, supported by the highest weighted mean and a verbal interpretation of “very much acceptable.” Based on the feedback, respondents recommended enhancing the sweetness and adding a more pronounced coconut flavor to further improve the overall sensory quality and consumer appeal of the buko tapioca pearls.

Keywords

product acceptability, coconut meat, tapioca pearls, buko pearls, taste preference, filipino desserts