Acceptability of Squid as Main Ingredient in Seafood Patty


  • Ma Ysabel Ramos
  • Jenilyn Tabianan
  • Rose Ann Delgado
  • Karen Louise Estrera
  • Alice Tolato


squid patty


The study showed the level of acceptance of squid (decapodiforms) as the main ingredient in making seafood patty. In making patties, time and patience are very important. The researchers used an experimental research design. The respondents were chosen by a simple random sampling method, and survey questionnaires were used to gather data. The total mean of teachers and students was 3.6, which was strongly acceptable. The results of this research showed that all the senior high school students have different comments when they tasted the squid patty. Every respondent gave suggestions to make the product more attractive to consumers. The researchers recommended that the product can be improved by other companies. It can be improved by creating patties with other flavors that can entice the customers. This product can also help you start a business.



How to Cite

Ramos, M. Y. ., Tabianan, J. ., Delgado, R. A. ., Estrera, K. L. ., & Tolato, A. . (2020). Acceptability of Squid as Main Ingredient in Seafood Patty. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from

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