Saldivar, Luzviminda M.Lopez, Bonesa G.Asprin, Jessica T.Cabanban, Meryl B.Estepa, Ma. Angelica V.Ferrer, Maria Dramellen S.Garibay, Jannessa G.Hufana, Mary Rose M.Jacob, Alaiza T.Nerveza, Rizza Mae D.Salmos, Reemessa Joy C.2026-06-292026-06-292022-05Lopez, B. G., Asprin, J. T., Cabanban, M. B., Estepa, M. A. V., Ferrer, M. D. S., Garibay, J. G., Hufana, M. R. M., Jacob, A. T., Nerveza, R. M. D., & Salmos, R. J. C. (2022). RED papaya candy. [Unpublished Undergraduate Feasibility Study]. Don Mariano Marcos Memorial State University – Mid La Union Campus City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxxhttps://lakasa.dmmmsu.edu.ph/handle/123456789/1991This study aimed to ascertain the sensory acceptability oj Red Papaya Candy. The formulation of the study has five treatments. Red Papaya Candy was assessed in terms of appearance, aroma, color, taste, texture, and sweetness. To determine the microbial context and determine its product cost. The taste results showed that Treatments 1 and 5 were significant differences. And in appearance, treatment 4 and treatment 5 were significant differences. It has also been found the most acceptable treatment is composed of 140g of papaya and 75ml of fresh orange juice, and 450g of white sugar. Microbiological analysis shows mold and yeast at less than 10CFU<g and an aerobic plate count of 1,900 CFU g production cost show that the proportion of treatment yield to 7pcs per pack costing a total of Php 16.00.enThesis