This study assessed the level of acceptability of jarred coconut heart among 50 Hotel and Restaurant Management (HRM) students from Iloilo State University of Fisheries Science and Technology in Dumangas, Iloilo. Conducted in a controlled food laboratory setting, the study utilized a purposive sampling technique to ensure that respondents possessed relevant knowledge in food preparation and sensory evaluation. A modified five-point Hedonic Scale was employed to measure acceptability in terms of odor, texture, color, saltiness, and overall perception. Data were analyzed using weighted mean and processed through the Statistical Package for the Social Sciences (SPSS). Results revealed that the jarred coconut heart received an overall acceptability rating of 4.44, classified as "Very Acceptable." Among the specific sensory attributes, odor and color obtained the highest scores of 4.56 respectively, indicating a strong preference for the product’s aroma and visual appeal. Texture was also well-received, with a mean score of 4.44, while saltiness, though rated lowest at 4.22, remained within the "Very Acceptable" range. These findings suggest that the jarred coconut heart holds strong potential for marketability. However, slight modifications in saltiness may further enhance consumer acceptance. The study concludes that the product is highly acceptable and suitable for commercialization.

Keywords: jarred, coconut heart, Hedonic Scale, food preservation, commercialization, marketability, Dumangas, Iloilo