Development of Instant Sinigang Powder from Katmon Fruit (Dellenia Philippinensis)


  • Marchelita Beverly Tappy Adventist University of the Philippines
  • Sophiya Celine Dellosa Adventist University of The Philippines
  • Teejay Malabonga Adventist University of The Philippines


Instant Sinigang Powder, Katmon Fruit (Dillenia philippinensis), Multi- Commodity Heat Pump Dryer, iFNRI


Katmon Fruit (Dillenia Philippinensis) is a fruit tree commonly use in the rural area in the
Philippines. Katmon is eaten as fruit but is not very popular because of the unacceptable taste
that resembles a green sour apple. The purpose of this study is to develop an instant sinigang
powder as a base ingredient of sinigang and using the natural sour taste for sinigang dish. This
study use katmon fruit, shiitake mushroom, garlic, iodized salt, and sugar to develop an instant
sinigang mix powder. It were dehydrated using the Multi-Commodity Heat Pump Dryer for 13
hours. These were powdered using a grinder mixed with iodized salt and sugar. The nutrient
content was computed using iFNRI online software. Thirty participants comprising: 10 faculty,
10 dormitory students,10 senior high school students did the taste test. The results revealed that
the product was liked very much in terms of color, texture, taste, aroma, and appearance. The
instant sinigang powder is stored in a polyethylene metalized zip lock packaging 8.5 x 14cm.
The cost per serving is PhP 37.5 It is cheaper and has more nutritional value compared to other
products. The study recommending for more enhancement in terms of flavour of instant
sinigang powder from katmon additional ingredient from natural sources to have more tasty
and more nutritional content. This study also can help future researchers to have additional
information about the katmon fruit.

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How to Cite

Tappy, M. B., Dellosa, S. C., & Malabonga, T. (2019). Development of Instant Sinigang Powder from Katmon Fruit (Dellenia Philippinensis). Abstract Proceedings International Scholars Conference, 7(1), 367-383.