Abstract
This study aimed to produce COCUCYNNE Fettuccine Pasta and analyze its physicochemical contents, acceptability, and marketability level during the school year of 2023- 2024 at Barangay Tumana, Marikina City. Experimental method of research was used, utilizing survey questionnaire as the data gathering instrument which involved 30 pasta lovers, 30 pasta sellers, and 30 pasta makers as respondents. This study also used the 9 - point Hedonic rating scale for the acceptability and 5-point Likert scale for the marketability of the product. The data revealed that Hundred-gram of produced COCUCYNNE Fettuccine Pasta with 50% of taro root, turmeric, and lemongrass powder contain 4.07 milligrams of iron, 65.7 grams of total carbohydrates, a pH level of 6.05, and a moisture content of 14.6 grams. In addition, the three groups of respondents. The pasta lovers, pasta sellers, and pasta makers respondents evaluated the acceptability of the produced COCUCYNNE Fettuccine Pasta with 25%, 50%, and 75% proportions in terms of appearance, aroma, taste, and texture as Very Acceptable Level as evidence by grand weighted means of 8.25, 7.81, and 8.30, respectively. Comments and suggestions were given by the three groups of respondents for further improvement of the product which led to no significant difference on their evaluations. The respondents rated the marketability of product in different proportion proportions of taro root, turmeric, and lemongrass powder as Very High Level as manifested by their overall weighted mean of 4.77, 4.67 and 4.88, respectively resulting to were no significant differences in the evaluations of the groups of respondents on the level of marketability of the product. The respondents suggested that adding cornstarch and baking soda will improve the produced COCUCYNNE Fettuccine Pasta to make its texture more elastic when boiled. They also commented that improving its color will make it more palatable by using natural coloring from dried pigmented plants.
