Development and Acceptability of Nutritionally Enhanced Azolla (Azolla pinnata) Flavored Kropek

Abstract

The study employed a developmental-experimental research design using five treatments arranged in a single- factor framework: Treatment A (10% Azolla), Treatment B (20% Azolla), Treatment C (30% Azolla), Treatment D (40% Azolla), and a control (commercial store-bought Kropek). A 9-point Hedonic Rating Scale was utilized to collect sensory data from 21 respondents. Statistical analysis included the computation of mean scores and the application of Welch’s Analysis of Variance (ANOVA) followed by Tukey post hoc testing to determine significant differences among treatments. Results of the sensory evaluation revealed that Treatment D (40% Azolla) obtained the highest mean rating in flavor and demonstrated a statistically significant difference compared to Treatment B (20% Azolla). No significant differences were observed in appearance, aroma, texture, and sound. Based on overall consumer acceptability, Treatment D was the most preferred formulation, receiving qualitative ratings equivalent to “Like Very Much” to “Extremely Like.” Storage observation indicated that the fried Azolla-Kropek remained stable for approximately three to four weeks under proper dry and airtight conditions, maintaining acceptable texture and sensory quality. Cost analysis further showed that the product is economically feasible for small-scale or school-based production. The findings indicate that Azolla (A. Pinnata) can be successfully incorporated into Kropek without compromising sensory acceptability while potentially enhancing its nutritional value and sustainability as a snack alternative.