Advisers

Mar B. Domagtoy

Discipline

Accounting And Taxation

Abstract

Siomai, a popular Chinese dumpling frequently served as dim sum, has become a staple snack in the Philippines. Traditionally, Filipino siomai is made from ground pork, beef, or chicken, mixed with fillers like garlic and carrots, then wrapped in thin wonton wrappers. While pork siomai remains the favorite, its high cholesterol content raises health concerns, including an increased risk of heart disease. Furthermore, the researchers have noted that some communities in the Philippines face issues with overpriced siomai that contains minimal meat. These factors inspired the researchers to develop a healthier, cost-effective alternative using milkfish. This study will assess the acceptability of milkfish-based siomai among residents of Barangay San Agustin, Novaliches, Quezon City. This study used a descriptive research design aimed at systematically gathering data through observation and detailed description. Data collection methods included surveys administered via structured questionnaires. To optimize resource use while ensuring representativeness, quota sampling was employed, enabling the selection of a sufficiently large and diverse sample. Accordingly, one hundred (100) respondents were drawn from the total population of 25,355 residents in Barangay San Agustin, Novaliches, Quezon City. The survey questionnaire served as the primary instrument for data collection, designed to elicit reliable and accurate responses relevant to the study’s objectives. The evaluation of the milkfish siomai revealed a weighted mean score of 3.39 for Appearance, which was verbally interpreted as “Much Acceptable.” In terms of Texture, the product achieved a weighted mean of 3.09, also categorized as “Much Acceptable.” However, the Taste attribute received a lower weighted mean of 2.30, corresponding to an “Acceptable” rating. Among the one hundred (100) respondents, the largest age cohort was 16-20 years old, comprising 36% of the sample population. Female participants made up the majority, accounting for 56%, and a significant portion of respondents identified as Catholic. From a total of 82 recommendations and suggestions aimed at product improvement, the most common was to add more vegetables, which accounted for 28% of the responses, with a frequency of 23. This study assessed the acceptability of milkfish-based siomai by evaluating its appearance, texture, and taste attributes—including sweetness, sourness, and saltiness—to guide adjustments to ingredient proportions.

Keywords

product acceptability, appearance, texture, milkfish siomai, taste attributes, ingredient optimization