Acceptability of different ripe banana fruit varieties in making taho

Abstract

This study aimed to evaluate the acceptability of different ripe banana fruit varieties in making taho, a traditional Filipino delicacy. The study aimed to assess the levels of acceptability of Lakatan (Musa acuminata Colla), Latundan (Musa acuminata x M. balbisiana), Saba (Musa acuminata x balbisiana), and Sehorita (Musa acuminata 'Señorita') in terms of aroma, taste, appearance, texture, and overall acceptability. A quantitative research design was employed, utilizing a validated researcher-made questionnaire to collect data from at least 50 respondents of a private higher education institution in Iloilo City, Philippines. Statistical analysis, including ANOVA and Pearson correlation coefficient, was employed to analyze the data. Results revealed that Lakatan banana taho stood out in taste and texture and was highly acceptable. The findings were consistent across various demographic groups, indicating universal appeal. Latundan and Saba banana taho showed slightly lower ratings, while Señorita banana taho displayed a selective appeal based on sensory preferences. Moreover, the research explored the significant differences in the acceptability of Lakatan banana taho compared to the original taho. The results indicated high acceptability levels for Lakatan banana taho in aroma, appearance, taste, and texture across all demographic categories, with no significant variations in preferences. Notably, the study found a moderate positive correlation between the preferred Lakatan banana taho and the original taho, suggesting consistent preference among respondents. In conclusion, the research identified Lakatan banana taho as a preferred choice with high acceptability, showcasing its potential as an alternative to traditional taho.