Coconut apple, commonly known as buwa sa lubi which is the coconut (Cocos nucifera) cotyledon, is known to have contained nutritional value, but unfortunately, it is considered a waste product in the Philippines during copra production or even in the market where only coconut flesh is utilized. The present study aimed to use coconut apple as a tart filling using the descriptive -quantitative research method. This experimental study used four tart recipes with varying concentrations of coconut apple, such as 0 g, 100 g, 150 g, and 200 g, added to the tart recipe. The study determined the most preferred concentration of coconut apple added to the filling recipe based on sensory evaluation using descriptive testing of the product’s color, taste, aroma and texture and acceptability rating of the four formulations using 15 food experts and 35 consumers. Out of the four varying concentrations of coconut apple, treatment with 200 g of coconut apple added to the tart filling recipe obtained the highest sensory acceptability of 15 food experts and 50 consumers. The product had a dark brown color, extremely noticeable aroma, extremely tasty and extremely crunchy texture. The most preferred coconut apple tart had a sensory acceptability rating of “like extremely” with the highest mean score of 8.74. The product’s nutritional value was composed of 1.27 % crude ash, 19.8 % total fat, 6.16 % crude protein, 21.3 % moisture and 51.7 % carbohydrates. Based on findings, 200 g of coconut apple as one of the ingredients in tart fillings was adopted as the techno-guide for the extension program.
Acceptability test, Sensory analysis, Techno-guide, Vocational education
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