Abstract
This study attempted to determine the acceptability and marketability of Makonbati noodles with Malunggay, Kangkong, and Alugbati as its ingredients in Barangay Holy Spirit Quezon City during the School year 2022-2023. The experimental method of research was used with the survey questionnaire adapted from the study of Panso in 2020 as the data gathering instrument. This study also used the nine-point Hedonic rating scale for the acceptability and five-point Likert scale for the marketability of Makonbati noodles. There were three groups of respondents in this study namely: thirty (30) young respondents with ages ranging from 13 to 19 years old; thirty (30) Young Adult respondents. The statistical tools used in the study were Weighted Mean, One-Way ANOVA and Turkey Pairwise Comparison. The three groups of respondents had varied ratings on the level of acceptability of the product as reflected on their evaluations and showed different assessment as regards to the level of marketability of the noodles. The physicochemical analysis was done by the First Analytic Service and Technical Cooperative. Comments and suggestions were provided by the respondents to further improve the product.
