Formulation and Sensory Evaluation of Yema Infused with Oregano (Coleus Amboinicus) Extract: Techno-Guide

This study developed and evaluated Yema infused with oregano (Coleus amboinicus) extract to determine the most acceptable formulation and generate a techno-guide for future production. An experimental research design employing a completely randomized design was conducted at Cebu Technological University–Barili Campus during School Year 2025–2026. Five formulations containing varying levels of oregano extract (0, 15, 30, 60, and 90 mL) were prepared and evaluated by trained and untrained panelists using a 9-point Hedonic Scale and a descriptive sensory rating scale. Results showed that increasing oregano concentration significantly intensified the product's color, aroma, taste, and mouthfeel. Among the formulations, Treatment 3 (60 mL oregano extract) obtained the highest combined general acceptability mean score (7.36, "Like Moderately"), indicating a desirable balance between the traditional sweetness of yema and the herbal characteristics of oregano. Significant differences were observed in aroma and mouthfeel acceptability and in the descriptive sensory attributes among treatments (p < .05), whereas color, taste, and overall acceptability did not differ significantly. The most acceptable formulation exhibited favorable physicochemical properties, with a pH of 6.80 and 32 °Brix, indicating desirable acidity and sugar concentration for confectionery products. The findings demonstrate that oregano extract can be incorporated into yema without compromising consumer acceptability while enhancing its potential as a value-added functional confectionery product. The results served as the basis for developing a techno-guide on standardized formulation, processing, and quality control procedures.