Innovating Ginstevulin Leche Flan: Assessing Product Quality, Consumer Acceptance, and its Pedagogical Application in Technology and Livelihoon Education

Abstract

This study aimed to innovate Ginstevulin Leche Flan by evaluating its product quality, consumer acceptance, and pedagogical relevance within the Technology and Livelihood Education (TLE) curriculum. Specifically, it assessed the sensory acceptability of four Leche Flan variants—including Ginger (T1), Stevia (T2), Insulin Plant (T3), and Ginstevulin (T4)—in terms of appearance, taste, texture, aroma, and overall acceptability. Using convenience and purposive sampling, 30 respondents participated in the sensory evaluation, while 10 culinary experts and 10 food enthusiasts assessed its pedagogical implications. Data were analyzed using mean, standard deviation, ANOVA, and descriptive statistics. Results showed that the Stevia Leche Flan (T2) received the highest consumer rating (M=8.21), interpreted as “Like Extremely,” followed by Insulin Leche Flan (T3) (M=7.52), while the Ginger (T1) and Ginstevulin (T4) variants were rated moderately (M=6.63 and M=6.59, respectively). Sensory attributes of Ginstevulin Leche Flan were rated favorably overall (Grand Mean=7.24), particularly in terms of texture and taste. Consumer acceptance data revealed a strong perception of the product’s natural quality and market potential (Grand Mean=6.91). Furthermore, evaluations from culinary experts and food enthusiasts indicated a high level of agreement regarding the product’s pedagogical value in TLE, particularly in hands-on learning and curriculum integration (Grand Mean=7.61). The study concludes that Ginstevulin Leche Flan is a viable functional food innovation with strong educational potential, though further refinement in sensory attributes like aroma and appearance is recommended.