Development And Evaluation of a Honey-Based Tibig (Ficus Nota) Spread Toward Instructional Intervention in Teaching Food Processing

Abstract

This study focused on the development and evaluation of a honey-based Ficus nota (Tibig) spread as a value-added food product and instructional intervention in teaching Food Processing under Technology and Livelihood Education (TLE). A standardized formulation process was implemented to ensure product quality, safety, and consistency. Sensory evaluation was conducted by TLE teachers, TLE learners, and local processors, entrepreneurs, and nutritionists using a modified 4-point Hedonic Scale to assess color, aroma, taste, texture, and general acceptability. Results revealed that the honey-based Tibig (Ficus nota) spread with 50% Tibig formulation was the most acceptable treatment. Statistical analysis using ANOVA showed significant differences in aroma, taste, texture, and general acceptability, while color showed no significant difference. Post Hoc analysis indicated that differences in evaluation were primarily observed between learners and the other respondent groups. Based on these findings, an instructional workbook was developed using the ADDIE model. Overall, the study concludes that the optimized Tibig formulation demonstrates an acceptable sensory level and that the developed workbook enhances learners’ practical skills, critical thinking, and engagement in Food Processing education.