Abstract - This study aimed to create an innovative recipe or product for a dessert cake, using Tilapia fish meat as the main ingredient. The researchers presented the final product with supporting details gathered in the survey forms answered by expert respondents, specifically food science experts and potential industry partners.  A 5-point hedonic scale was used to evaluate the sensory evaluation of the product being developed. This study sought to establish the sensory evaluation results and nutritional value of the non-traditional Tilapia fish dessert cake that would be potentially profitable and an influential contributor and booster of the Philippine tourism industry, particularly in the region of Cagayan Valley, as well as the local market. Results from the evaluation showed that the Tilapia dessert cake was appetizing, cream-colored, moist, vanilla-flavored, sweet, and had a caramel-like aroma. However, the Tilapia cake yielded high Kcalories as per the expert consultant’s calculations of its nutrient content. Therefore, it is not recommended for dieting individuals; instead, it would be more of a treat that could be consumed on cheat days or special occasions. Recommendations include advancement to phase two of development, further laboratory testing, application for FDA approval and WIPO licensure.

Keywords - Tilapia, dessert cake, innovative recipe, sensory evaluation, Cagayan Valley.

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