Lechetin for Seas Community Program

Abstract

This study was conducted by the School of Education, Arts, Sciences (SEAS) to determine the acceptability of Leche flan-gelatin with squash (Lechetin-squash) dessert as a basis in the conduct of food presentation and training with identified community partner for possible micro-business adoption. The descriptive research method was employed, where twenty-five respondents comprising of students, teachers, adults and children rated the lechetin. The prepared lechetin registered an average of mean of 4.10, which is described as highly acceptable with suggestions to improve the texture, taste and presentation. With the approval of the Poro Barangay Captain in coordination with the Center of Research Development (CRDEPS) and Extension, the improved product was presented to the target community partner in the barangay. The School of Business Science department was tapped to partner with the SEAS to assist the community in product packaging and marketing. The training was highly appreciated by the community and the initial plan for adoption of lechetin was already discussed through the CRDEPS. Linkage with other support group for start-up lechetin kit to the identified beneficiary is recommended.