Author

Cendy S. Torremocha*
Cebu Technological University – Main Campus, R. Palma St., Cebu City, Cebu, Philippines

Abstract

Watermelon (Citrullus lanatus) is a widely cultivated tropical fruit valued for its sweetness and nutritional benefits. Despite these benefits, the watermelon rind which is an edible part that constitutes large portion of the fruit is usually discarded as waste. This study aimed to evaluate the sensory acceptability of pork adobo incorporating watermelon rind, a nutrient-dense and inexpensive fruit by-product usually discarded despite its culinary potential as a sustainable ingredient. The study was conducted at Doña Montserrat Lopez Memorial High School located at Silay City, Negros Occidental, Philippines during the school year 2025–2026, the experiment assessed four formulations: T1 (traditional adobo), T2 (with watermelon rind), T3 (with watermelon rind and vegetables), and T4 (partial substitution with watermelon rind). A total of 85 respondents, consisting of Grade 12 TVL–Cookery students and cookery teachers, evaluated the treatments using a 9-point Hedonic scale for taste, texture, aroma, appearance, and overall acceptability. Results showed that all formulations received high ratings, with T3 consistently achieving the top scores in all sensory attributes. Repeated Measures ANOVA with Bonferroni post hoc tests revealed significant differences in acceptability, with T3 performing significantly better than the traditional version. These findings demonstrate that watermelon rind, especially when combined with vegetables, can enhance dishes without compromising quality. The study underscores the potential of utilizing food by-products to create innovative, nutritious, and environmentally sustainable recipes, contributing to both culinary education and resource efficiency. The main output, a Techno Guide for educational and household use, serves as a practical reference for implementing sustainable cooking practices using locally available resources, turning waste into value and tradition into innovation.

Keywords: Vocational education, watermelon rind, sustainable, culinary potential, techno-guide, Negros Occidental, Philippines.

*Corresponding author/ Email: cendy.torremocha@deped.gov.ph
DOI: http://doi.org/10.69651/PIJHSS05021028

Recommended citation:
Torremocha, C. S. (2026). Watermelon (Citrullus lanatus) rind in pork adobo: A study on taste acceptability and sustainability. Pantao (The International Journal of the Humanities and Social Sciences) 5 (2), 2070-2093. http://doi.org/10.69651/PIJHSS05021028

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