Batin, Jeanina Bolante

Abstract: Traditional Filipino foods, like tinola, a tasty Ilocano chicken soup created with local ingredients, are valued for their unique flavor and cultural significance but are sometimes only prepared at home since they are not readily available in easy, ready-to-eat versions. The goal of this study was to create Native Chicken Tinola To Go, a convenient and portable tinola that enables customers to savor real Filipino flavors whenever and wherever they choose. In addition, the study tested the product's microbiological load to guarantee food safety, evaluated its sensory acceptability in terms of taste, appearance, and texture, and examined production costs and packaging materials to ascertain its commercial viability. The study, which employed a descriptive research design, found that respondents gave the product a very positive sensory evaluation rating, ranging from Like Much to Like Very Much, indicating excellent consumer acceptability. The product's safety has been verified by microbial analysis, which revealed no bacterial growth even after 36 hours (1½ days) of storage, indicating prolonged shelf stability. The product's economic viability was shown by cost analysis and revealed that four packs of Native Chicken Tinola To Go could be produced for ₱445.50 with a selling price of ₱155.93 perpack, yielding a profit of ₱44.55 per pack and a 40% markup. The results show that the Native Chicken Tinola To Go is a sustainable and marketable product that maintains traditional Filipino cuisine in a contemporary, practical style in addition to being safe, reasonably priced, and consumer-pleasing. Additionally, by encouraging the use of locally produced native chicken, this initiative supports sustainable agriculture and gives local farmers a means of subsistence. Overall, the research contributesto the development of practical and culturally relevant food innovations that uphold Filipino culinary heritage while addressing the growing consumer demand for convenience and mobility in modern lifestyles.

Keywords: ethnic cuisine, ready-to-eat meals, food innovation, product development, traditional flavors, value-added products

SDG: SDG 2, SDG 3, SDG 8, SDG 9, SDG 11, SDG 12