ABSTRACT
Averrhoa Sweet Sour Pastille is made from Averrhoa Bilimbi (Belimbing Buluh), a seasonal underutilized local fruit. Hence, to avoid being wasted if left unused, this paper aims to innovate Averrhoa as a sweet sour pastilles candy and to diversify the usage of Belimbing Buluh, an underutilized fruit. A three (3) formulation experiment was conducted to test their sensory attributes to which formulation is best acceptable by consumers. 39 panelist were asked to evaluate the color, appearance, flavor, texture and overall acceptance of the Averrhoa pastilles using a 5-point hedonic scale. The findings revealed that pastille flavor from Formulation 2 was highly accepted (4.21) by the panelist while other attributes scored a below-like scale (3 and below) for all formulations. Significant of this study may aids in developing new product improvement, evaluating the performance of different method development and understanding the importance of sensory attributes in confectionery product formulation.
