Author

Merlie N. Mewan*
Benguet State University – Bokod Campus, Bokod, Benguet, Philippines

Abstract

This study was conducted at Barangay Bila, Bokod, Benguet, Barangay Ampusongan, and Ampusongan National High School located at Bakun, Benguet, Philippines. The study generally aimed to develop indigenous and organic sugar-preserved product utilizing “Bawit” or wild raspberry fruit available in Benguet. “Bawit” or wild raspberry fruit was proven to have many health benefits such as good source of phytochemicals that help fight cancer cell growth and prevent the development of Alzheimer’s. Specifically, the study aimed to determine the degree of evaluators’ acceptability of “Bawit” jam in terms of aroma, texture, taste, and color with diverse amounts of calamansi juice as additives. A descriptive quantitative research method was utilized in this study. Descriptive statistics using weighted mean and inferential statistics-Kruskal-Wallis test were used to analyze the data gathered. It was found out in this study that the extremely liked wild raspberry jam recipe in terms of aroma, taste, texture and color was with 200 grams raspberry fruits, 200 grams brown sugar, and 3 tablespoons of calamansi juice.

Keywords:  Product development, wild raspberry, jam, sugar preserve.

*Corresponding author / Email: merlie.mewan@deped.gov.ph
DOI: http://doi.org/10.69651/PIJHSS05031427

Recommended citation:
Mewan, M. N. (2026). Product development and sensory evaluation of wild raspberry (Rubus rosaefolius) jam. Pantao (International Journal of the Humanities and Social Sciences) 5 (3), 2774-2781. http://doi.org/10.69651/PIJHSS05031427

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