Sensory Acceptability of Talisay (Terminalia Catappa) Seed-Based Sweet Sandwich Filling

This study evaluated and compared the sensory acceptability of Talisay (Terminalia catappa) seed-based sweet sandwich filling prepared using two different sweetening agents: Variant A (sugar) and Variant B (condensed milk). The study used a within-subject experimental-comparative design, where the same 100 respondents evaluated both variants using a five-point Hedonic Scale. The product was assessed based on appearance, aroma, taste, texture, and overall acceptability. To analyze the data, descriptive statistics, such as mean and standard deviation, were used to summarize the acceptability ratings, and the Wilcoxon Signed-Rank Test at the 0.05 level of significance was applied to determine whether there were significant differences between the two formulations. The results showed that both variants were generally well accepted, with all sensory attributes interpreted as "Like Much." Variant A obtained an overall mean score of 4.03, while Variant B received a slightly higher overall mean score of 4.08. However, the statistical analysis revealed no significant differences between the two variants in appearance (p = 0.220), aroma (p = 0.608), taste (p = 0.100), or texture (p = 0.282). The findings suggest that both sugar and condensed milk were effective sweetening agents, producing acceptable, comparable sensory qualities in the Talisay seed-based sandwich filling. This means that either sweetener may be used depending on cost, availability, or nutritional preference without significantly affecting consumer acceptability. More importantly, the study highlights the potential of Talisay seeds as an alternative ingredient for sandwich filling, supporting the use of underutilized local resources for food innovation and product development.