BACKGROUND OF THE STUDY Sensory evaluation plays a crucial role in assessing the quality and

consumer acceptability of various food products, including those derived from unconventional sources
like rambutan seeds. Rambutan seeds, typically discarded as waste, have gained attention as potential
nut-like products due to their nutritional composition and flavor profile. This evaluation aims to explore
the sensory attributes of rambutan seed-based products, such as roasted or processed snacks, by
engaging trained sensory panelists and consumers to gauge factors like taste, texture, aroma, and
overall preference. Understanding these sensory aspects can provide valuable insights into the
feasibility of using rambutan seeds as nut-like products and their potential market appeal. HYPOTHESIS
Hypothesis 1. Rambutan seeds can be processed and flavored in a way that makes them a viable
alternative to traditional nuts in terms of taste and texture. Hypothesis 2. The sensory attributes of
rambutan seed-based products can be modified through various processing methods (e.g., roasting,
seasoning) to create products that are more appealing to consumers. Hypothesis 3. There may be
regional and cultural variations in the sensory preferences for rambutan seed-based nut-like products,
with different populations showing distinct preferences for specific flavors and textures. SIGNIFICANCE
OF THE STUDY Students- For students, this study provides a valuable opportunity to engage in hands-
on research and gain practical experience in sensory evaluation and food science. It fosters critical
thinking, data analysis, and research skills. Teachers- Teachers can use this study as an educational tool
to teach their students about sensory evaluation, experimental design, and the scientific method. It
demonstrates the real-world application of classroom knowledge. Researchers- This research
contributes to the field of food science and agriculture by exploring the potential of rambutan seeds as
nut-like products. It may lead to the development of new products or alternative uses for agricultural
by-products, thus benefiting the food industry. Parents- Parents might be interested in the study's
findings if they are concerned about food waste and sustainable practices. Discovering a valuable use for
rambutan seeds could promote sustainable agriculture and reduce waste. DEFINITION OF TERMS
Sensory Evaluation- Sensory evaluation is a scientific discipline that assesses and quantifies human
responses to the sensory attributes of a product, such as taste, smell, appearance, texture, and overall
acceptability. It involves the use of sensory organs, like taste buds and olfactory receptors, to perceive
and describe these attributes. Rambutan- Rambutan is a tropical fruit native to Southeast Asia. It is
similar in appearance to lychee, with a hairy outer skin and sweet, juicy flesh. In this context, it refers to
the source fruit from which seeds are obtained for evaluation. RELATED REVIEW LITERATURE The visual
assessment of seeds considers factors such, as their size, shape, color and any visible characteristics that
could impact how consumers perceive them. To evaluate the taste of rambutan seeds a sensory panel
assesses factors like sweetness, bitterness and any unique flavors associated with these seeds. The
aroma or smell of rambutan seeds plays a role in their sensory appeal. Panelists. Rate the aroma
characteristics. When evaluating seeds texture panelists consider aspects like crunchiness, hardness or
tenderness. These qualities can greatly influence the eating experience for consumers. This
comprehensive evaluation takes into account all attributes to determine if rambutan seeds are
enjoyable and palatable as a nut product. To better understand their attributes and consumer
preference rambutan seeds may be compared to nuts, like almonds, cashews or peanuts