Acceptability of Coconut Meat Sisig Recipe in St. Paul University Surigao, Philippines

We employed a descriptive research design and utilized a survey technique for data collection. The data were collected through an adapted and modified questionnaire.

We used Frequency Count and Percentage Distribution, Mean and Standard Deviation, and Analysis of Variance (ANOVA) as statistical tools. The results indicated that the Coconut Meat Sisig recipe is highly acceptable in appearance, color, aroma, taste, and texture. The innovative incorporation of coconut meat as the primary ingredient received a positive reception, demonstrating the dish's potential for favorable adoption in the culinary preferences of this target group.