Abstract
This study aimed to use catfish, ashitaba leaves and barley powder as ingredients of siomai and to determine the acceptability and marketability of the product. Experimental research methodology with the use of a questionnaire as instrument enables the researcher to gather the data needed for this research. Based on the findings, the students, adults, and siomai entrepreneur respondents evaluated the level of acceptability of the fried Siomai and steamed siomai with catfish, ashitaba leaves and barley powder as Very Acceptable (VA). Likewise, the respondents evaluated the level of marketability of the product as Very Acceptable (VA). The results also showed no significant difference on the evaluation of the three groups of respondents on the level of acceptability and marketability of the fried and steamed siomai with catfish, ashitaba leaves and barley powder. It was concluded that the respondents indicated that the both products are acceptable to them by their ratings given in consideration of its nice appealing look, herbal smell, soft texture, unique taste due to the herbs mixed, even color, and health benefits it can offer for the consumers. Furthermore, the fried and steamed siomai appeared to have a great marketing potential with its great packaging, cost efficient and supply availability.
