ASSESSMENT ON THE ACCEPTABILITY LEVEL OF ALOE VERA AS GUMMY CANDY

Abstract

Originating from the Arabian Peninsula, the aloe vera plant, known for its therapeutic properties, has been developed into an innovative aloe vera gel candy. This product offers both health benefits and a delicious, convenient form for health-conscious consumers and the confectionery industry. The gel, extracted from the plant’s leaves, contains essential bioactive compounds such as vitamins, minerals, enzymes, and polysaccharides. By incorporating these elements into sweets, the candy provides a new method of delivering health benefits. The study aims to evaluate consumer acceptance of this novel product and offer insights for its potential impact on the future of the confectionery business. This study adopted a descriptive and quantitative research design to assess the acceptance and satisfaction of Aloe Vera candy among Grade 12 Home Economics students at Bestlink College of the Philippines. A quota sampling technique was used to select thirty participants, with a focus on evaluating flavor, texture, aroma, and overall satisfaction. The researchers employed a survey questionnaire for data collection, using a checklist method to measure satisfaction levels. The instrument was validated by the researchers and their adviser before being administered to the participants. Once completed, the questionnaires were submitted to a statistician for further analysis and data processing. This research seeks to enhance understanding of the innovative Aloe Vera candy and explore its potential for market success. This study explores the innovation of Aloe Vera as a gummy candy and assesses its acceptability among respondents. The findings indicate that most respondents were satisfied with the product's flavor, texture, and aroma. The flavor received an average rating of 3.56, though approximately 2.5 respondents expressed dissatisfaction with its saltiness. The texture garnered a rating of 3.59, with an average of 3.52 respondents expressing contentment with the candy’s stickiness and chewiness. The aroma was rated at 3.56, with an average of 3.13 respondents enjoying the citric extract. The overall average for these factors was 3.09. In terms of improvement, the most frequent suggestions included balancing the taste (47.06%), enhancing the texture (23.53%), emphasizing sourness (8.82%), and improving the aroma (20.59%). The overall average rating of 3.15 reflects a general satisfaction with the flavor and texture of the product. The Aloe Vera gummy candy received high satisfaction ratings in terms of flavor, texture, and aroma, with average scores of 3.56, 3.59, and 3.56, respectively. Most respondents were pleased with these aspects of the product. However, the analysis also identified areas for improvement. Recommendations included refining the balance of flavor, texture, and aroma, as well as emphasizing the sourness of the candy. These suggestions provide valuable direction for further product development. The study highlights the importance of continuous product enhancement and the role of consumer feedback in shaping successful products. By addressing these identified areas, researchers can boost the appeal and market acceptance of Aloe Vera gummy candy.