Abstract
This study attempted to determine the Physicochemical Analysis, Acceptability, and Marketability of GuyaSil salad dressing with 55 grams, 65 grams, and 75 grams of Guyabano pulp with 10 grams of Basil leaves. The study utilized the experimental method of research which involved a total of 90 respondents from the group of food experts, food enthusiasts, and food critics who were determined through purposive sampling. The level of acceptability of the GuyaSil Salad Dressing in three different proportions of Guyabano pulp and Basil leaves were evaluated using a Nine-point Hedonic Rating Scale and the level of marketability were evaluated using a Four- point Likert Rating Scale. The results revealed that in a hundred-gram sample, GuyaSil Salad Dressing contains 45 calories, 88.1 grams of moisture, 0.160/100g fat content, 0.738 g ash content, and 0.894 protein content. Likewise, the evaluations on the level of acceptability of the product obtained different ratings which led to significant differences in their evaluations. Meanwhile, the level of marketability was rated High Potential resulting in a significant difference in their assessment. The comments and suggestions offered by the three groups of respondents on the concocted GuyaSil Salad Dressing for the improvement of the product.
