Development and Acceptability of Kanduli (Arius Manillensis) Siomai: A Research-Based Culinary Innovation

This study aimed to develop Kanduli (Arius manillensis) Siomai as a research-based product, measure its acceptability, and integrate expert evaluators’ feedback to improve its quality. A total of ten purposively selected expert evaluators from various food establishments in the Province of Rizal participated in the study. Utilizing a descriptive research method and developmental research design, the researchers documented the developmental process and incorporated expert feedback to refine the product. The findings revealed that the Kanduli Siomai underwent several trial-and-error stages before achieving its final, standardized version. Expert evaluations highlighted key areas for improvement, including ingredient selection and cooking techniques. Adjustments were made based on these suggestions, particularly to enhance the product’s taste, texture, and overall appeal. The level of acceptability of the Kanduli Siomai was rated as “Much Acceptable” in terms of appearance, smell, taste, and texture. However, comments indicated that the taste did not strongly reflect the distinct flavor of Kanduli fish, which was instead perceived as having a pork-like taste. Suggestions for improving the product included steaming the fish with bay leaf and ginger to reduce its intense smell and improve tenderness. Opinions on the use of ginger varied, with some experts recommending more while others suggested less. Overall, this study highlights the importance of expert feedback in developing innovative food products. The process emphasized the value of iterative refinement to ensure the product meets both quality standards and consumer preferences.