Abstract
This study aimed to develop malunggay (Moringa oleifera) and kalabasa (Cucurbita maxima) in rice cake or bibingka preparation into traditional Filipino culinary fusion at Cebu Technological University -Barili Campus during the school year 2024-2025 as basis for techno-guide.This study utilized the combination of two research designs, namely experimental and descriptive methods that assessed the sensory analysis of bibingka utilizing malunggay and kalabasa as a main ingredient from T1 to T4 in terms of flavor, aroma, color, and texture.The trained panelists were the instructors while the untrained panelists were the college students which most of them were females and below 20 years old. Panelists consumed the bibingka weekly, contributing a nominal fee of 10 pesos for the product. All treatments used identical amounts of pulverized malunggay, varying only in the proportion of mashed kalabasa. The overall acceptability of the sensory revealed descriptive evaluation likely very much. The test of significance on the sensory quality found out all were rejecting hypothesis which were interpreted as significantly difference. The most preferred and acceptable production cost was the treatment 3 with the ratio of 10g pulverized malunggay leaves and 60g smash kalabasa. Therefore, new development helps achieve both aims of enhancing public health and rejuvenating traditional food customs, keeping bibingka important in modern diets.
