Abstract: Seafood is a valuable source of protein, omega-3 fatty acids, and other essential nutrients that contribute to a healthy diet. This study aimed to contribute to the culinary landscape by offering consumers a nutritious and flavorful option that gives the unique characteristics of seafood. By exploring the acceptability of seafood longganisa (scallop and cagaycay) with cassava and green amaranth leaves, the researcher sought to meet the needs of health-conscious consumers while tapping into the underutilized potential of marine resources. This focused on developing the seafood longganisa, evaluating their sensory attributes (appearance, aroma, taste, texture). The experimental-developmental method, using a Completely Randomized Design was employed. This included three replications with 10 semi-trained panelists and 100 consumer respondents. A 9-Point Hedonic Scale was used for evaluation, and data were analyzed using mean and ANOVA. The different treatments of proportion used seafood longganisa using scallop and cagaycay. Among treatments, the best proportions were 500 grams. In terms of appearance, Treatment A (scallop) got the highest mean with extremely appealing, extremely pleasant, extremely delicious, and extremely firm, followed by Treatment C (combined scallop and cagaycay) with very much appealing, pleasant, delicious, and firm, and Treatment B (cagaycay) with moderately appealing, pleasant, delicious, and firm. The overall acceptability was uniformly high across all treatments. There was a significant difference in terms of appearance and taste. There was no significant difference in terms of aroma and texture. There was a significant difference in the acceptability of the three treatments in favor of Treatment A (scallop) longganisa, which was tested for shelf life, microbial safety, and nutritional content, confirming that it was both nutritious and suitable for extended use.

Keywords: Product Formulation, Product Analyses, Acceptability, Seafood Longganisa, Scallop, Cagaycay

| DOI: 10.17148/IARJSET.2025.125368