📄 Abstract
The study entitled “Bamboo Shoot as an Alternative Ingredient in Longganisa (Sausage) Making,” explored the potential of bamboo shoots as an alternative ingredient in traditional longganisa. As the demand for sustainable food options, this research addressed the gap in utilizing underexplored ingredients like bamboo shoots in longganisa production. The objective was to develop and assess the feasibility of bamboo shoot longganisa as an alternative ingredient, and evaluate its physicochemical, microbiological, and sensory attributes across different consumer groups. Eight formulation trials were conducted to determine the appropriate bamboo shoot longganisa (sausage). Physicochemical analysis indicated a slight decrease in pH over a 14-day period (from 5.85 to 5.73), suggesting potential for shelf-life stability. Microbial analysis confirmed the product's safety, with no detection of Salmonella spp., E. coli, Staphylococcus aureus, or molds and yeast. Sensory evaluations were conducted with experts, faculty, and students to evaluate appearance, aroma, taste, and texture. While both the bamboo shoot and Homemade Chicken longganisa were rated favorably, the Hommade Chicken longganisa scored slightly higher in appearance, aroma, taste, and texture. A statistically significant difference (p = 0.003) was found in how the three consumer groups perceived the products, indicating varied preferences. These findings highlight the feasibility of using bamboo shoots in longganisa. Future efforts can refine the formulation to balance sensory preferences, enhancing acceptance while promoting sustainable food.
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📚 How to Cite:
Marivic N. Villlegas, Judilyn C. Mateo-Nakamura , Crizeth A. Burdeos, Kristel Mae R. Cachuela, Rovic M. Dela Cruz, Keith Justine S. Fulgencio, John Denver DC. Obena , BAMBOO SHOOT AS AN ALTERNATIVE INGREDIENT IN LONGGANISA (SAUSAGE) MAKING , Volume 11 , Issue 6, June 2026, EPRA International Journal of Research & Development (IJRD) , Pages: 81 - 85 , DOI: https://doi.org/10.36713/epra28306