Abstract
This study aimed to determine the level of acceptability, marketability, and physicochemical analysis of JackPaO Chips in the groups of teenagers, young adults, and adult respondents of Barangay Malanday, Marikina City in the year 2022-2023. The study applied experimental method of research which involved 90 respondents that is divided into three, the teenager, young adult, and adult respondents who were determined through purposive sampling. The three groups of respondents evaluated the acceptability of the JackPaO chips with 10 grams, 20 grams, and 30 grams proportion in terms of appearance, aroma, color, taste, and texture as Very Acceptable (VA). In addition, there were no significant differences in the evaluation of the three groups of respondents on 10 grams and 20 grams proportions but not on the 30 grams proportion. Meanwhile, the teenagers and young adult respondents rated the level of marketability of the JackPaO Chis as High Potential, while the adult respondents rated the chips as Very High Potential. Furthermore, In a hundred-gram chips of JackPaO chips with 20 grams of jackfruit seeds, pandan leaves, and oregano leaves contain 5.12 milligrams of total iron is low, 51.4 grams of total carbohydrates may produce higher energy, a pH level of 6.01 is considered as low acid, and a moisture content of 2.44 grams which implies that the rate of microbial/fungal growth on the Chips decreases and thus microbial/fungal occurrence on the Chips is not fast. Comments and suggestions were provided by the respondents to further improve the product.
