This experimental study aims to examine the level of acceptability of “bangus” hotdog among respondents from different demographic groups (street food vendors, homemakers, and students). The acceptability of the products was assessed based on five sensory attributes: taste, texture, aroma, appearance, and overall acceptability. A total of 300 respondents (100 per group) participated in the sensory evaluation using a structured five-point Hedonic Scale. Data were analyzed using mean scores and the Kruskal–Wallis H Test (p>0.05) to determine whether significant differences in perception existed among the three groups. Findings revealed that Bangus Hotdog were categorized as “Very Acceptable” across all sensory attributes, with taste receiving the highest ratings. The analysis indicated no significant differences in perception among homemakers, children and ordinary citizen, suggesting that demographic profile did not influence the level of acceptability. In addition, the estimated production costs of ₱290.00 per batch of Bangus Hotdog demonstrate that the product are economically feasible for mass production. These results indicate that the developed bangus-based hotdog has high consumer acceptability, broad market appeal, and potential for income- generating opportunities in Dumangas, Iloilo.

Keywords: Bangus-based hotdog, sensory acceptability, Kruskal–Wallis test, Dumangas, product development