EVALUATING BANANA BLOSSOM (Musa acuminata) AS A SUSTAINABLE BASE FOR FOOD PRODUCTS: CONSUMER PREFERENCES AND MARKET VIABILITY

This study investigates the acceptability and marketability of food products developed from banana blossom (Musa acuminata), specifically banana blossom marmalade, pan de sal, and ice cream. The research employed an experimental design, focusing on the preparation processes, acceptability levels based on sensory attributes (appearance, aroma, taste, and texture), and marketability aspects such as consumer demand, supply availability, and production cost. A total of 120 respondents evaluated the products using a validated survey and Likert scales. Findings indicate that all banana blossom products are generally acceptable, with banana blossom ice cream rated most favorably. Significant differences in evaluations were observed among different age groups, particularly concerning sensory attributes and marketability perceptions. The study concludes that banana blossom is a viable base for innovative food products with high commercialization potential. Recommendations include promoting the findings to local government units, encouraging increased banana production, and exploring further uses and nutritive analysis of banana blossom.