Abstract
This study attempted to utilize mussels, seaweeds, and paprika and assess the level of acceptability, marketability, and physicochemical analysis of Mussels-Seaweeds with Paprika (MSP) String Chips in three different proportions among the groups of Junior High School students, Senior High School students, and Teachers at Antipolo City Senior High School and Bagong Nayon II National High School in the Division of Antipolo City during the School Year 2022-2023. The study utilized the experimental method of research and involved 90 respondents who were selected via purposive sampling consisting of 30 Junior High School students taking up cookery subjects, 30 Food Technology Senior High School students and 30 TLE Teachers from Antipolo City Senior High School and Bagong Nayon II National High School in the Division of Antipolo City. A survey questionnaire developed by the researcher and validated by 10 experts was administered to gather data on the MSP String Chips. The 9-Point Hedonic Scale was used to evaluate the level of acceptability of the developed string chips and 5-Point Likert Scale was used to evaluate their level of marketability. Moreover, weighted mean, One Factor ANOVA, and Tukey Pairwise Comparison were utilized to treat the data gathered. As a result, the Junior and Senior High School students and Teacher respondents evaluated the three proportions of the product in terms of Appearance, Aroma, Taste, and Texture as Very Acceptable. In addition, there were no significant differences in the evaluation of the three groups of respondents on the level of acceptability of MSP String Chips. More so, the Junior High School Students and Teacher respondents rated the level of marketability of MSP String Chips as Very High Potential, while the Senior High School Students rated it all as having High Potential. Furthermore, there were significant differences in the evaluations of the three groups of respondents on the level of marketability of the said chip. Comments and suggestions were also given by the respondents to further improve the product.
