TURMERIC (Curcuma Longa) INFUSED SWEET POTATO (Ipomoea Batatas) POLVORON: RECIPE FORMULATION

This study delves into the product development of Sweet Potato Polvoron with Turmeric Powder, focusing on Aroma, Color, Taste, and overall General Product Development. Employing an experimental design, the research gathered data using the weighted mean method. Three distinct formulations were explored: Treatment 1 (T1) incorporated 50 grams of turmeric powder, Treatment 2 (T2) featured 100 grams, and Treatment 3 (T3) utilized 25 grams. Upon analysis of the aroma, CTU-TuburanTuburan Campus employees rated T1 as Very Pleasant with a weighted mean of 3.46, T2 received a rating of 3.4, also falling within the category of Very Pleasant, and T3 achieved an impressive weighted mean of 4.8, corresponding to Extremely Pleasant. In terms of color, T1 was rated as Very Appealing with a weighted mean of 4.1, T2 received a rating of 4.0 (Very Pleasant), and T3 was deemed Extremely Appealing with a weighted mean of 4.8. For taste, T1 earned a Very Palatable rating with a weighted mean of 4.16, T2 was rated Very Pleasant with a weighted mean of 3.89, and T3 achieved an Extremely Palatable rating with a weighted mean of 4.6. Considering general acceptability, T1 was rated Very Acceptable with a weighted mean of 4.08, T2 received a rating of 4.0 (Very Pleasant), and T3 emerged as the most preferred with a weighted mean of 4.64. In conclusion, Treatment 3 demonstrated superior performance in terms of Aroma, Color, Taste, and overall General Product Development. This suggests that T3 holds significant potential as an Income Generating Program (IGP) within the institution and as a favored sweet delicacy in the Municipality of Tuburan. The study provides valuable insights into the sensory attributes, market potential, and economic viability of Sweet Potato Polvoron with Turmeric Powder.