ABSTRACT Title : UTILIZATION OF TAMARIND (Tamarindus indica) SEEDS IN MAKING MILK TEA Researcher 3 Setonie R. Dekingco Tegree : Bachelor of Science in Hotel and Restaurant Management Sate completed: June 2020 Bdviser 3 Marie Lourd I. Sacatropez, MBA This experimental research was conducted to utilize tamarind seeds as main ingredient in milk tea. This study employed Randomized Complete Block Design (RCBD) as statistical design. Descriptive statistics revealed that treatment 1 {roasted tamarind seeds) was the most acceptable with a descriptive rating of "Like extremely" in all sensory parameters - appearance, aroma, taste, flavor and overall acceptability. Further analysis of variance demonstrated that the kind of primary processing tamarind seeds undergo has significant effect on the sensory acceptability of tamarind seed milk tea in. terms of all sensory parameters namely, appearance, aroma, taste, flavor and overall acceptability. The cost of production of tamarind seed milk tea was also found economical.