Abstract
This study, titled Product Development: Formulation and Acceptability of Halal Maguindanaon Chichavon & Its Instructional Video, explores the potential of utilizing goat skin as an alternative ingredient in producing chicharron. The research aimed to determine the product’s sensory qualities, texture (crispness), color, flavor and taste while also evaluating its overall acceptability. Additionally, the study analyzed the product’s nutrient content, including total fat, moisture, and crude protein, and assessed its microbial safety, particularly for Escherichia coli. The study also considered production costs, and return on investment and the development of instructional video. The sensory evaluation was conducted using a nine-point rating scale, with panelists assessing four different formulations. The data were analyzed using a Completely Randomized Design (CRD) to determine statistical differences among treatments. Results showed that Treatment 2 consistently received the highest ratings in all sensory attributes, indicating strong consumer preference. Laboratory analysis confirmed that chichavon met nutritional and microbial safety standards, making it a viable food innovation.In addition to product development, the study included the creation of an instructional video designed to educate consumers and producers about the benefits and production process of Halal Maguindanaon Chichavon. This learning material aims to enhance understanding and promote the adoption of this innovative product. Based on these findings, the study concludes that chevon (goat) skin can be successfully used in chicharron production, offering a Halal alternative that caters to diverse consumer groups, including Muslims and health-conscious individuals. The study recommends the market testing of Treatment 2, further research on shelf-life extension, and analysis of its sodium content. The educational material created was reliable, appealing, and of outstanding standard with slight modifications to its feedback and multimedia usage.
