Acceptability, Nutritional and Microbial Evaluation of Seaweed Chips Produced from Caluya, Antique

Abstract

This study focused on the development and evaluation of seaweed chips produced from Caluya, Antique, with emphasis on their sensory acceptability, nutritional composition, and microbial quality. Specifically, the study aimed to develop two formulations of seaweed chips using different seaweed species, determine their acceptability in terms of taste, aroma, texture, appearance, and overall acceptability, determine the significant difference between the formulations, and evaluate the nutritional and microbial characteristics of the most acceptable formulation. The study utilized a descriptive–experimental research design. Two formulations were developed: Formulation 1 (F1), which utilized Kappaphycus alvarezii, and Formulation 2 (F2), which utilized Eucheuma spinosum. Fourteen (14) purposively selected expert panelists evaluated the developed products using a 9-Point Hedonic Scale. The data were analyzed using mean or weighted mean and the Wilcoxon Signed-Rank Test at a 0.05 level of significance. The results revealed significant differences between the two formulations in terms of taste (Z = -2.740, p = .006), texture (Z = -2.428, p = .015), and overall acceptability (Z = -2.379, p = .017). However, no significant differences were found in terms of aroma (Z = -0.368, p = .713) and appearance (Z = -1.730, p = .084). Based on the sensory evaluation results, Formulation 1 utilizing Kappaphycus alvarezii was identified as the most acceptable formulation and was subjected to nutritional and microbial laboratory analyses. The nutritional analysis determined the moisture, ash, crude protein, total fat, carbohydrate, energy, and sodium content, while microbial analysis evaluated the Aerobic Plate Count, Total Coliform Count, Escherichia coli Count, and Molds and Yeast Count. The findings demonstrate the potential of locally available seaweed from Caluya, Antique as a raw material for developing an acceptable value-added snack product. The study may contribute to the utilization of locally available seaweed resources and provide opportunities for further product development, food innovation, and potential livelihood applications in seaweed-producing communities.