Preparation of Tomato (Solanum Lycopersicum) as a Main Ingredient in Making Candy

The primary focus of this study is to develop and utilize tomato (Solanum lycopersicum) from the local market as the main ingredient in making candy. Also, the research used tomato as the main ingredient to avoid wastage of oversupplied tomato all over the country and to promote an affordable and delicious snack that is also healthy and available in local markets. The study also determined the acceptability of tomato (Solanum lycopersicum) in terms of appearance, taste, texture, color, and aroma. The acceptability of tomato (Solanum lycopersicum) as the primary ingredient in makingcandy was delimited if the fruit vegetable is not fermented properly and spoiled. This study was also delimited when the proper storage does not meet the temperature standard which is 25°C – 30 °C. This research was also delimited by only 50 respondents due to lack of time while conducting the research inside the school premises. Findings showed that tomato is a good ingredient in making candy. Tomato candy is acceptable in terms of appearance. It is likely delicious and better in terms of taste, acceptable in terms of texture, favorite in terms of color, likely fresh and acceptable in terms of aroma, and a favorite sweet delicacy offered as a healthy product for consumers.