Author

Cesario Y. Ponce Jr.
Cebu Technological University – Main Campus
R. Palma St., Cebu City, Philippines
Email: Cesario.poncejr@deped.gov.ph

Abstract

Amid ongoing efforts to innovate traditional Filipino delicacies using indigenous root crops, this study explores the integration of taro and ube as alternative formulations for Masi. This study determined the sensory acceptability of an innovative variation of the traditional Filipino delicacy, Masi, by incorporating taro and ube in different formulations. Specifically, the study evaluated using three formulations: F1 (750 g taro + 250 g ube), F2 (750 g taro + 500 g ube), and F3 (750 g taro + 750 g ube), in terms of taste, texture, aroma, color, and general acceptability. An experimental method was employed using sensory evaluation with one hundred panelists composed of masi makers, teachers, parents, and Grade 6 learners at Yati Elementary School, Liloan, Cebu. Data were gathered through a 9-point hedonic scale and analyzed using weighted mean and analysis of variance (ANOVA). Findings revealed that among the three formulations, F3 (equal proportion of taro and ube) consistently obtained the highest ratings across all sensory attributes, categorized as “like very much” in taste, color, aroma, texture, and overall acceptability. F2 was rated as “like moderately,” while F1 received the lowest but still acceptable evaluation. Statistical analysis confirmed significant differences among the formulations, favoring higher ube content for improved sensory quality. The study concluded that Taro-Ube Masi is highly acceptable and has strong potential as a nutritious, marketable product that promotes indigenous crops. As an output, a Techno-Guide was developed to provide standardized preparation, packaging, and marketing procedures for beneficiaries such as students, homemakers, entrepreneurs, and local communities to support nutrition, cultural preservation, and livelihood opportunities.

Keywords: Vocational education, Taro, Ube, Masi, acceptability, sensory evaluation, techno-guide, Liloan, Cebu, Philippines

DOI: http://doi.org/10.69651/PIJHSS0501788

Recommended citation:
Ponce, C. Y., Jr. (2026). Sensory acceptability of Taro (Colocasia esculenta) and Ube (Dioscorea alata) Masi: A Filipino delicacy formulation. Pantao (The International Journal of the Humanities and Social Sciences) 5 (1), 8765-8778. http://doi.org/10.69651/PIJHSS0501788

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