ACCEPTABILITY OF PIZZA WITH SHORT MACKEREL (HASA-HASA) LAMAYO TOPPINGS AS MAIN INGREDIENT

This study evaluated the sensory acceptability of pizza topped with short mackerel (hasa-hasa) lamayo as the main ingredient. Using a quantitative experimental design, fifty (50) respondents composed of students, faculty, and residents assessed the product in terms of appearance, aroma, taste, and texture through a 9-point hedonic scale. Results showed that the pizza was generally rated as acceptable to highly acceptable across all sensory attributes. Taste emerged as the most favorable attribute, while aroma received more varied responses. Overall, the findings demonstrate that short mackerel (hasa-hasa) lamayo can be successfully adapted as a pizza topping, offering both an innovation and culturally rooted food product with potential for consumer acceptance. Based on the findings, it is recommended that local food businesses and pizzerias consider incorporating short mackerel lamayo as a topping to diversify menu options and promote sustainable use of local fish. Further, future studies may explore variations in preparation techniques to improve aroma acceptability. Keywords: Lamayo Pizza, Sensory Acceptability, Appearance, Aroma, Taste, Texture, Hasa-Hasa, Hedonic Scale, Experimental Research.