Acceptability of Siomai Fish: A Research Study

Vol.3, No.1D

Abstract

Siomai fish is a steamed product usually combined with extenders like garlic, carrots, kinchay, and the like, which is then wrapped in wonton wrappers. It is commonly steamed, with a popular fried variant resulting in a crisp exterior. Siomai Fish has a balanced combination of vegetables and healthy milkfish. Milkfish has omega-3 fatty acids and vitamins D and B2, which are found in fish. Phosphorus, calcium, and minerals like zinc, iodine, magnesium, and potassium are rich in fish. By reducing blood pressure, fish can help you avoid a heart attack or stroke. Inside the siomai, the main ingredients and extra substances can be distributed to provide nutrition to the consumer. The latest study has a similar goal of lowering the sugar content and introducing a healthier element of milkfish, which will benefit Bestlink College of the Philippines Senior High School and Ordinary People. The researchers used random sampling techniques like giving a survey questionnaire to the Grade 12 Senior High School students of Bestlink College of the Philippines and ordinary people consisting of demographic information and questions about the taste of Siomai fish. The researcher also gave free taste to the grade 12 and ordinary people. Then the respondents answered the questionnaire. During the research, the respondents appreciated the Siomai fish and wanted to acquire the product because of its unique flavour of the Siomai fish. Siomai fish, also known as Siofish, is ideal for any respondent; respondents are looking forward to this type of product. Siomai fish do not require any chemical formula to remain fresh. Our research shows that it is ideal for any street vendor, providing numerous customer benefits. The acceptability of siomai fish in a research study is highly acceptable; the taste is highly acceptable, and there is no unpleasant aftertaste, according to the respondents. The product is suggested to be refined further for marketability, competitiveness, and presentation.