Abstract
The Philippines is rich in natural resources as a good source for culinary arts. Thus, this study was formulated to determine the acceptability of chili sweet potato pie. This study was conducted last August to December 2021 using experimental research methods. The researchers invited 30 bakers out of 50 available in the Municipality of Sara, Iloilo, Philippines, as evaluators. The finished sweet potato pies were subjected to organoleptic evaluation. The three categories are taste, general acceptability, and texture. Descriptive analyses were utilized. The results revealed that all thirty 30 selected bakers of pastries, pies, cookies, and cakes participated in the study. Fifteen were female, and fifteen were male. The mean scores were 4.5, 4.2, and 4.4, respectively, in taste, general appearance, and texture. The results showed very satisfaction in description and were verbally interpreted as "Highly Acceptable." Sweet potato pies enhanced with "siling labuyo" have great dessert potential. Northern Iloilo State University (NISU) should support the innovation by providing support and motivation. Also, this is a call for a Bachelor of Science in Agriculture in NISU Barotac Viejo and Batad Campuses to concentrate on producing sweet potatoes and "siling labuyo" on their available land areas. The availability of raw materials in the regions is essential in product or food development.
