The Acceptability of the Suliyog Cocktail as a Basis for Techno-Guide in Instruction, Community Extension, and Production

This study examined the acceptability of the SuliYog Cocktail, a locally inspired beverage formulated from banana (suli) and coconut (niyog), as a foundation for a techno-guide intended for instruction, community extension, and small-scale production. The product was developed in response to the growing demand for sustainable, locally sourced food and beverage innovations that support agricultural utilization and community development. An experimental research design was employed, applying descriptive and inferential statistical methods to evaluate consumer responses to four cocktail treatments with varying ingredient formulations. Sensory evaluation was conducted using a nine-point hedonic scale by trained panelists, food and beverage practitioners, and selected consumers. The attributes assessed included taste, aroma, texture, and overall acceptability. Findings revealed that all treatments achieved acceptable sensory ratings across the evaluated attributes. Among the four formulations, Treatment B consistently obtained the highest mean scores for texture and overall acceptability, indicating a more balanced and cohesive sensory profile. One-way analysis of variance showed statistically significant differences among treatments in terms of texture and general acceptability, while no significant differences were observed for taste and aroma. The results emphasize the importance of texture and mouthfeel in shaping overall beverage preference once basic flavor quality is achieved. The study demonstrates that bananas and coconuts can be effectively utilized in beverage development without compromising consumer acceptance. Based on the findings, a techno-guide was formulated to serve as a practical reference for instructional use, community-based training, and production applications. The study contributes to sustainable food innovation by integrating sensory science, local resources, and applied product development.

Acceptability, Aroma, Suliyog, Taste

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