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Abstract
This study aimed to produce and evaluate Jackfruit (Artocarpus Heterophyllus) and Chico Fruit (Manilkara Zapota) (JACO) vinegar to the three groups of respondents in Marikina Polytechnic College during the first semester, school year 2022-2023. The descriptive and experimental methods of research were used in this study which involves 90 respondents that were grouped into three which are as follows: restaurant cooks, housewives, and FSM instructor respondents who were selected through purposive sampling. The JACO Vinegar was evaluated with the survey questionnaire as the main data gathering instrument. The findings showed that the restaurant cooks, housewives, and FSM instructors evaluated the produced JACO Vinegar on its level of acceptability with respect to appearance, aroma, taste, and texture with a grand weighted means of 8.04, 8.24, and 8.27 respectively all interpreted as Very Acceptable. Moreover, the respondents evaluated the produced JACO Vinegar on its level of marketability in terms of supply availability, consumer demand, sustainability, and profitability with grand weighted means of 4.53, 4.68 and 4.65 respectively, all interpreted as Strongly Agree. Furthermore, the produced JACO Vinegar contained 2.9 g of carbohydrates which was interpreted as high, contained 0.062 g of protein also interpreted as high. It has a 3.22 pH level interpreted as within normal level and has a long shelf-life. Comments and suggestions were provided by the respondents to further improve the product.
