Level of Consumer Satisfaction Toward Selected Student-Developed Innovative Products (Sweet Potato Mochi and Sweet Potato Otap [Ipomoea batatas], Galunggong Quesadilla [Decapterus macarellus], Kamias Dishwashing [Averrhoa bilimbi], Denim Dried Kamias Keychain [Averrhoa bilimbi], and Coconut Shell Dispenser [Cocos nucifera]): Basis for a Product Enhancement Plan
DOI:
https://doi.org/10.11594/ijmaber.07.10.08Keywords:
consumer satisfaction, product innovation, food products, non-food products, product enhancement planAbstract
This study determined the level of consumer satisfaction toward selected innovative food and non-food products developed by BS Entrepreneurship students of Bayambang Polytechnic College. Specifically, it evaluated Sweet Potato Mochi, Sweet Potato Otap, and Galunggong Quesadilla in terms of taste, texture, and aroma, and Kamias Dishwashing, Denim Dried Kamias Keychain, and Coconut Shell Dispenser in terms of price, quality, and usability. The study utilized a quantitative method employing a descriptive research design. Data were gathered from one hundred (100) participants from Bayambang, Pangasinan using an adopted survey questionnaire. The collected data were analyzed using weighted mean and standard deviation to determine the level of consumer satisfaction. The findings revealed that all selected food products received favorable ratings across the assessed sensory attributes, indicating that the participants were generally satisfied with their taste, texture, and aroma. Likewise, all selected non-food products obtained satisfied ratings in terms of price, quality, and usability, showing positive consumer acceptance. Although the products were generally well received, several indicators obtained relatively lower ratings, particularly those related to flavor distinctiveness, texture consistency, price competitiveness, durability, functionality, and ease of use. These findings suggest that specific product attributes may still be improved to further enhance consumer satisfaction. Based on the results, a product enhancement plan was developed to address the identified areas for improvement. The study highlights the importance of consumer feedback in product evaluation and provides useful insights for student entrepreneurs in improving product quality, usability, and market readiness.
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