DEVELOPMENT AND ACCEPTABILITY OF SEA CUCUMBER  (Holothuria edulis) KROPEK

Marilou M Flores; ANGIELEE G. CAMARI

doi:10.36948/ijfmr.2026.v08i01.66580

DEVELOPMENT AND ACCEPTABILITY OF SEA CUCUMBER (Holothuria edulis) KROPEK

Author(s)	Ms. Marilou M Flores, ANGIELEE G. CAMARI
Country	Philippines
Abstract	This study aimed to develop and evaluate the acceptability of sea cucumber (Holothuria edulis) kropek using a developmental–descriptive research design. Product development and physicochemical analysis were conducted at the Surigao del Norte State University Food Laboratory, while sensory evaluation was carried out among 60 purposively selected respondents composed of food industry experts, Home Economics teachers, and consumers. Three kropek formulations (100 g, 75 g, and 50 g mixtures) were assessed using an adopted and modified 9-point Hedonic Scale to measure appearance, aroma, taste, texture, and overall acceptability. Data were analyzed using frequency counts, percentages, means, standard deviations, and analysis of variance at a 0.05 level of significance. Results showed that respondents were predominantly young adults, mostly single, with moderate income levels, providing a relevant consumer profile. Across all sensory attributes, the 75 g mixture consistently obtained the highest ratings, falling under the “like very much” category, and demonstrated statistically significant differences compared to the other formulations, particularly in taste and texture. No significant differences in sensory acceptability were observed when respondents were grouped according to age, sex, civil status, educational attainment, and income, indicating broad demographic appeal. Physico-chemical analysis of the most preferred formulation revealed acceptable ash (3.6%), sodium (1.1%), and moisture (6.9%) contents, supporting product stability and nutritional suitability. Overall, the findings identify the 75 g formulation as the most acceptable and commercially viable sea cucumber kropek, combining superior sensory qualities with favorable nutritional characteristics.
Keywords	Sea cucumber kropek, Holothuria edulis, Sensory acceptability, Product development, Hedonic scale evaluation
Published In	Volume 8, Issue 1, January-February 2026
Published On	2026-01-15
DOI	https://doi.org/10.36948/ijfmr.2026.v08i01.66580

View / Download PDF File

E-ISSN 2582-2160

doi

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads

Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 8 Isu 3 Cover Page Vol 8 Isu 2 Cover Page Vol 8 Isu 2

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9687-828-838	editor@ijfmr.com

International Journal For Multidisciplinary Research

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

DEVELOPMENT AND ACCEPTABILITY OF SEA CUCUMBER (Holothuria edulis) KROPEK

Share this