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

This study aimed to assess the acceptability of the Coconut Meat Sisig Recipe among Senior High School teachers. 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. Furthermore, the Coconut Meat Sisig recipe enjoyed universal acclaim, with slight variations in perception related to educational backgrounds concerning texture. Given its broad acceptance among Senior High School teachers, it is recommended to promote the Coconut Meat Sisig recipe as an innovative and attractive option for school canteens.本研究旨在评估椰肉西锡格食谱（Coconut Meat Sisig Recipe）在高级中学（Senior High School）教师群体中的接受度。本研究采用描述性研究设计，以调查法开展数据采集，数据通过经改编与修订的调查问卷收集。本研究选用的统计工具包括频数计数（Frequency Count）、百分比分布（Percentage Distribution）、均值（Mean）与标准差（Standard Deviation），以及方差分析（Analysis of Variance，ANOVA）。研究结果显示，椰肉西锡格食谱在外观、色泽、香气、风味与口感层面均获得高度认可；以椰肉作为核心原料的创新性配方收获了积极反馈，表明该菜品有望契合该目标群体的饮食偏好，获得良好接受度。此外，该食谱获得了广泛好评，仅在口感维度的认知评价上存在细微差异，且该差异与受访者的教育背景相关。鉴于椰肉西锡格食谱在高级中学教师群体中获得了广泛认可，建议将其作为创新且颇具吸引力的餐食选项，在学校食堂进行推广。