Organoleptic Evaluation of Mixed Powdered Cotton Fruit (Sandoricum Koetjape) and Rattan Fruit (Calamus Manillensis) as Souring Agent

The study focused on the development, organoleptic evaluation, and marketability of Mixed Powdered Cotton Fruit Rattan as Souring Agent. This Product development research included two major phases: (1) Vacuum/Sun Drying Preparation (2) Recipes Preparation. To further appreciate mixed powdered cotton fruit rattan souring agent, undergoes proximate analysis for its nutritive content also determining pH level human consumption. It determined evaluation agent in three (3) different recipes namely pork sinigang, fish beef sinigang terms appearance, aroma, taste by conducting sensory finished product anf consumer demand production cost. 40 evaluators consisted varied age groups 10 teenagers adults from selected household members Purok 5, Baligatan City Ilagan, Isabela, Food Experts Technology Faculty, Staff Canteen operator Isabela State University Ilagan Campus Restaurant owners restaurants Isabela. statistical tools used were mean (M), Standard Deviation (SD) One-Way between Groups Variance (ANOVA). A five-point Likert scale was determination nine-point hedonic evaluation. Results revealed that extremely aggreable across group teenagers, adults, food experts restaurant owners. Significant difference established general such respondents found there no significant agent.