Utilization of Sagisi Palm Bud (Heterospathe elata) in Three Dessert Products

This study explored the utilization of Sagisi Palm Bud (Heterospathe elata) as a primary ingredient in three dessert products: ice cream, jam, and sorbet. Specifically, it aimed to determine the products’ production requirements, preparation procedures, nutritional composition, shelf life, and level of acceptability in terms of appearance, aroma, taste, texture, and packaging. The study employed a quasi-experimental research design combined with descriptive sensory evaluation. A total of 100 purposively selected respondents, composed of Food Technology instructors and students, participated in the evaluation using a modified 4-point Hedonic Scale. Weighted mean, Friedman test, and Durbin-Conover pairwise comparison were used to analyze the data. Nutritional analysis was conducted through laboratory testing, while shelf-life observations were monitored over several weeks. Findings revealed that all three dessert products were generally acceptable; however, Sagisi Palm Bud jam obtained the highest overall acceptability rating (3.51), followed by ice cream (3.38), while sorbet received the lowest mean score (3.17). Jam also demonstrated the longest shelf life, remaining stable for up to 45 days under proper storage conditions, compared to 30 days for ice cream and sorbet. Nutritional analysis showed that Sagisi Palm Bud is a valuable source of carbohydrates, fiber, magnesium, phosphorus, fats, and protein. Statistical analysis further revealed significant differences among the treatments across appearance, aroma, taste, and texture, particularly favoring the jam variant. The findings suggest that Sagisi Palm Bud is a promising indigenous ingredient for dessert innovation, with strong potential for commercialization, food sustainability, and income-generating opportunities.