Utilization of Sambong (Blumea Title balsamifera) in Making Candy Researcher : Anjanette D. Macabanti Degree : Bachelor of Science in Hotel and Restaurant Management June 2020 Date Completed Colleen S. Tolentino, Med Adviser This study was conducted to utilize sambong leaf (Blumea balsamifera) as a natural fortificant in the development of sambong candy. Three treatments were used: Tl: with 160 grams of sambong juice; T2: with 320 grams of sambong juice; T3: with 480 grams of sambong juice.: | Findings revealed that the use of sambong juice in making candy was very acceptable. However, the best treatment was treatment 2 which made use of 320 grams of sambong juice. Moreover, it was found that there was no_ significant difference among the three sambong candy samples in terms of appearance, aroma, flavor and texture but showed a Significant difference in terms of taste and overall acceptability. The difference between the cost analysis was Minimal and it was comparable to the market price of some commercially available herb candy.