Norma Final Output

CHAPTER I
INTRODUCTION
Background of the Study
Longganiza or longganisa are chorizos that originated from Spain and a type
of sausage that is flavored depending on the local spices used in the region. It is
considered as a popular cuisine for Mexicans and Latin Americans as well as for
Filipinos that had adopted some of their culture (Henares, 2009). Though longganisa
did not originate in the Philippines, Filipinos had developed quite an interest to the
dish and developed a variety of flavors for it depending on what town it will came
from.
According to Belen (2011), in Vigan in Ilocos Sur, Longganisang Vigan is
marinated in garlic and basil, Longganisang Lucban, from Lucban, Quezon, is made
with oregano; while the longganisa in Pampanga are sweet and intensely garlic-
flavored. Traditionally, longganisa is made from ground pork and diced pork fat but
version of chicken and beef and sometimes seafood like tuna and milkfish can be
found in some places in the Philippines.
Furthermore, according to Maria Lourdes Vega of National Nutrition Council
( Lourdes, 2016 ) this product is processed foods that have higher levels of salt and
fats and preservatives like nitrates that can cause obesity for children of young age.
This research study intended to help the customers to have less unhealthy
consumptions of typical viand in the market like longganisa. Researchers included
the popular product which is longganisa that is considered to be a processed food
which contains sodium, added sugars and/or fat may be added during processing.
1 | DEVELOPMENT OF PUSO NG SAGING (MUSA SAPIENTUM ) LONGGANISA
When food is processed, nutrients may be lost including fiber. Some products may
be fortified or enriched to compensate for the lost nutrients. Veggie longganisa is
greater option for the customers rather than choosing heavily processed food ,
Longganisa is considered to be one of the processed food of the Filipino meals
as it uses meat like pork meat, and chicken meat and it uses many preservatives like
monosodium glutamate for elevation of the taste and salitre that uses to preserve the
meat and prolong the shelf life of longganisa meat. Salitre in Filipino or Potassium
nitrate is used as a major preservatives on processed food. Prague powder or curing
salt is responsible for giving the processed meat product it characteristic flavor and
color. Potassium nitrate, it is not recommended due to difficulty in measurements
( Horwood C. 2006 ).
In high concentrations it may yield these possible side effects. They are the
results or various studies. Prague powder concentration in finished products is
limited to 200 ppm as stated in Philippine Regulation on Food Additives. Some
regulatory agencies require lower values. It forms carcinogenic nitrosamines in
meats when exposed to high temperatures. However, antioxidants like vitamin C and
E may inhibit nitrosamine formation. Studies have linked it to various types of cancer.
The researchers had an idea to innovate the longganisa to be a healthy food
that uses Puso ng Saging ( Musa Sapientum ) that can possibly substitute meat and
has the same taste like eating a meat to avoid the negative effects that meat can
contribute to the body.

Researchers also provide two formulation of Puso ng Saging longganisa using
natural preservatives like vinegar or soy sauce and salt that can prolonged shelf life
of the Puso ng Saging longganisa.
Puso ng Saging longganisa is the output and the final product of this study that
can be essential for the customer wellness and to uplift the awareness to the
negative effects of patronizing processed food that contribute negative effects to the
body.
Objectives of the Study
The main objectives of this study were to assess the Development of the Puso
ng Saging longganisa recipe to the respondents along the different research
parameters.
Specifically, the research envisions to shed light to the following objective:
1. Develop of Puso ng Saging Longganisa.
2. Evaluate the Sensory qualities of puso ng saging longganisa in terms of the
following;
2.1. Color/Appearance
2.2. Flavor/Taste
2.3. Aroma
2.4. Juiciness

3. General Acceptability of the respondents towards the puso ng saging longganisa.
Theoretical Framework
This study focused on the Food Acceptability Theory by Williams and the
Banana Blossom Theory of Lyanage
Product Develop by Williams (2010) that food development is a complex field
influenced by many factors requiring both perceptual and physical and chemical
information if it is to be understood, some of the problems and approaches available
for acquiring develop and perceptual information. Also, the various procedures and
underlying psychological and behavioral models that enable links to be developed
between the two and consequently lead to a deeper understanding of how
consumers select food to explored.
Additionally, according to Liyanage, (2016) that banana blossom is a rich
source of dietary fiber, unsaturated fatty acids, vitamins E, total saponins, and
flavonoids. These data suggested that polyphenol rich dietary fibers in the banana
blossom may modulate the lipid metabolism in rats.

INPUT
PROCESS
 Development of
puso ng saging
longganisa.
 Evaluate the OUTPUT
 Development of
sensory qualities
puso ng saging
of puso ng saging
longganisa  Development
longganisa
 Sensory product of Puso ng
 Color
testing. Saging as a
 Flavor
 Data gathering Longganisa
 Taste
conclusion
 Texture analysis.
 Consistency
 Cooking
Paraphernalia
 Respondents
 Analyses of
production cost

Figure 1. Flow of the Study
IMPORTANCE OF THE STUDY

The study will find out the prevalence and contributing the negative factors of
consuming vegetable longganisa products. Which will be significant to:
In this section, this is beneficial to the following;
Students. This innovation of a product will be an eye opener for the students
on about having awareness of having a healthy diet and will be a good body
stimulant for the as vegetables is a good source of many vitamins.
Teachers. It will help them to know and avoid negative effects o free the
preservatives and meat to the typical longganisa that can be found in the market that
will be essential for their health.
Consumer. This will help and give them an idea of the new product of a
unique version of longganisa dish but with affordable ingredients that is also good for
the health.
Future Researcher. For them to have additional source of data and
information in conducting research related to the topic.
Researcher. For them to gain more knowledge about research that related to
the topic.
Scope and Delimitation
This study focuses on the current population of the present school year, 2022-
2023, its coverage is on the 15% or 80 students of the 3rd year BSIT. Its main
purpose is to identify if the puso ng saging can replace the meat in longganisa
products. The study considers the feedback of every respondent of the study
regarding the substitution and its satisfactory to them. Each of the respondents will
examine the taste and its acceptability.
Definition of Terms
To make the presentation of the research findings and other pertinent information
of the study understandable, the following terminologies were conceptually and
operationally defined.
Development - a process that creates growth, progress, positive change, or the
addition of physical, economic, environmental, social, and demographic component.
Acceptability - refers to determining how well an intervention will be received by the
target population and the extent to which the new intervention or its components
might meet the needs of the target population and organizational setting.
Banana blossom (Musa Sapientum) - also known as puso ng Saging or banana
heart is the heart shaped inflorescence of the blossom of the banana tree coming
into fruit.
Substitute - to use Puso ng Saging of another thing or meat.

Review of Related Literature
This part of the study outlines the state of literature on the development of
puso Ng saging longganisa. Specially, the first part of the review illustrates how the
Banana plant where the puso ng saging can get, illustrates it’s benefits to the
consumer. The current paper then presents the current state and gap in the literature
that justifies the conduct of this study in multiple facets.
Banana plant (Musa acuminate) is familiar to all people. All part of banana
plant can be used by people to make a product or even have medical applicants: the
flowers in dysentery; cooked flowers in diabetics; young leaves as poultices on
burns; the roots in digestive disorder. Banana as fruit or vegetables can be used as
complementary ingredient or even directly consume. (Vishal Sharma, 2019).
Banana leaves can act as traditional food wrap. The residues of banana tree
can be used as pulp for paper and combustible. Banana flower, which may call
banana blossom or banana heart is a large, dark purple blossom which grows on the
tip of a banana bunch on the end of the stem holding a cluster of bananas. In most
tropical countries, banana blossoms are used as vegetable either raw or cooked
which only the tendon core is sliced and eaten. Banana blossom has a huge
nutritional value and healthy benefits. (Vishal Sharma, 2019).

It represents a valuable source of potassium, vitamin A, C, E, minerals, fatty
acid content, flavonoids, saponin, essential and nonessential amino acid, tannins,
glycoside, and steroid. Besides, banana flower also contents of 9.9 grams of
carbohydrate, 5.7 grams of fiber, 1.6 grams of protein, 0.6 gram of fat per 100
grams. (Afifah Novitasari, 2013).
Banana blossom serves the health benefits; curing infections; overcoming
diabetes and anemia; weight loss; rich source of vitamins and minerals; healthy
uterus. Korean food is rich in color, bold flavors, fermentation, and taste. The
diversified color will arouse people’s appetite greatly (Joan Raymond, 2021).
Product development process controlled with a sensory analysis for delivery
of acceptable products to consumers is a strategy to reduce the risk of failure.
Developing a successful new product requires a correct sensory evaluation and a
complete understanding of an acceptance pattern of consumers. However, banana
blossom is commonly consumed as vegetable. By leveraging carbohydrate content
of banana blossom which used to produce a development product, offers consumers
the alternative possibility to consume banana blossom. Nutrition and Health Benefits
(Vishal Sharma, 2019).
Reduce the risk of infection Supports menstrual wellness, helps control
diabetes, averts cancer and heart diseases, improves lactation, slows aging process
(anti-aging),lowers blood pressure, supports digestive system. It depends on
people’s preference of tanginess; one could immediately consume it freshly
fermented or even let it ferment longer in the fridge for extra-tangy flavor. (Joan
Raymond, 2021).

You will taste the fresh tanginess and the delicate texture of banana blossom
and finally some kick of spiciness. KIM BA-SOM is a very good source of probiotics
as the result of fermentation. Lactic acid bacteria (LAB) are heterogenous group of
bacteria which plays a significant role in a variety of fermentation processes. (Ming
Sui, 2019).
They ferment food carbohydrates and produce lactic acid as the main product
of fermentation. In addition, degradation of proteins and lipids and production of
various alcohols, aldehydes, acids, esters, and Sulphur compounds contribute to the
specific flavor development in different fermented food products. The basic principle
of fermentation is firstly the fermentation of lactic acid bacteria to vegetables, and the
fermentation products with unique flavor; the second is to add salt, evenly penetrate
the inside of the vegetables, so that the water inside the tissue exudes and improve
the quality; Third, through various physical and chemical processes in the
fermentation process. The reaction produces a unique flavor, color, and texture
(Stanley E. 2019).
Unfortunately, World Health Organization (WHO) officially said that these
types of processed food can cause cancer. WHO’s International Agency for
Research on Cancer (IARC), in a report released in the Lancet medical journal, says
that many studies show the links between cancer and the consumption of hot dog,
bacon, red meat and processed pork, beef and lamb. “These findings further support
current public health recommendations to limit intake of meat,” Dr. Christopher Wild,
who directs IARC, said in a statement. (Pinoy,2016).
Thompson(2017) explained that there are also disadvantage in eating pork.
People can have different diseases and health risks. Some of this are Viral
Diseases, Roundworm Infestation and Heart Disease Risk. Intake of pork and other
processed food can trigger different kinds of diseases.
As a solution Parson,2017 find ways to make vegetables as a substitute for
meat. There are 10 vegetables that can be a substitute for meat. Tofu is a
replacement chicken and when ground up, it can also be a substitute for ground
beef. Mushroom can also replace meat in any recipe. Jackfruit is perfect as beef,
chicken, and pork meat. Egg plant because it has a rich meaty taste. Lentils also
replace ground beef. Beef and Legumes also replace any meat. Cauliflower as a
chicken. Potatoes as a substitute for pork and beef. Beets that can be burger patties.
Most importantly seeking for customer behavior is essential for a success in
developing a new product to the market as the theory according to Lars(2016).
It involves the study of how people--either individually or in groups--acquire,
use, experience, discard, and make decisions about goods, services, or even
lifestyle practices such as socially responsible and healthy eating. As an evolving
phenomenon, one should not be overly dogmatic about this definition. Consumer
Acceptance and Sensory Attributes theory according to the study of This indicates
that sensory quality remains an important aspect to satisfy customer dining
experience, corresponding to previous research (Cardello, 1995; Civille, 1991;
Namkung& Jang, 2007).
Specificity is critical in the decision-making process. A consumer only takes a
specific action when there is an equally specific result expected. From the time the
consumer decides to act to the time the action is completed, the consumer retains
the ability to change his or her mind and decide on a different course of action.
Theories of consumer behavior address important issues, such as how consumers

purchase as individuals versus how they purchase in groups, the role of emotions in
purchasing decisions, post-purchase attitudes, and the role of object utility. The most
obvious is for marketing strategies., for making better marketing campaigns. For
example, by understanding that consumers are more receptive to food advertising
when they are hungry, the marketers learn to schedule snack advertisements late in
the afternoon.
In 2005, Ancel Keys and fifteen colleagues began field surveys in the U.S.,
Italy, Greece, Yugoslavia, the Netherlands, Finland, and Japan to examine the
impact of diet, lifestyle, risk factors and rates of coronary heart disease and stroke
among populations who differ in levels of dietary fat. Repeating the surveys at five-
and ten-year intervals over forty-five years, they concluded that high blood
cholesterol and consumption of saturated fats raise one’s risk of atherosclerotic
diseases (Keys et al., 2009). Based on these findings, recommendations for low-fat
diets initially focused on populations suffering from heart disease.

Figure 2. Puso Ng Saging plant ( Musa Sapientum )
Chapter II
METHODOLOGY
In this part, we will be going to present and discuss the methods used in the
conduct of the study, particularly the design, the locale, to the respondents and the
instruments, data gathering procedure, data scoring.
Research Design
This research study utilize the experimental approach that will examine the a
development of puso ng saging longganisa.0
Research Locale
This study conducted at Biliran Province State University, located at P. I
Garcia Naval, Biliran.
Biliran Province State University has a mission and vision that will contribute
to the development of the University. The Mission of BiPSU “is a state university
leading in research and innovation for human empowerment and societal
development”. The Vision, “ to advance the university through innovative human

resource, responsive research, sustainable production and demand driven extension
services that’s what bipsu’s goals to it’s university “.
Research Respondents
The chosen respondents of the study is the teacher and students. The
participants are 80 respondents from Biliran Province State University, School of
Technology and Computer Studies Department. It is limited only inside the campus.
The chosen respondent is the teachers and students because they are the one who
will give feedback that will be used for interpretation of data.
Research Instrument
The researchers utilize and survey questionaries as a feedback tool and a like
scale to weigh the respondents satisfactory to accepting vegetables as a substitute
meat in making longganisa (formulation 1 Sweet flavor, formulation 2 Spicy flavor).
Material Used
In this section of the study illustrates the materials used in making the Puso Ng
Saging longganisa are as follows:
Stove Knife
Measuring Spoon Wooden ladles
Mixing Bowl Chopping Board
Plates or containers Strainer
14 | DEVELOPMENT OF PUSO NG SAGING (MUSACasserole

SAPIENTUM ) LONGGANISA Measuring cups labels
Table 1. Material Used
Ingredients Used
In this part of the study utilize this following ingredients:
3 cups Chopped banana floret or
puso Ng saging
1 cup Onion
¼ Cup Calamansi
¼ Cup Salt Salt
¼ Cup Longganisa powder or
tocino mix powder
1 Cup Minced Garlic
1 Cup Sugar
1 pinch Black pepper
Table 2. Ingredients Used
Preparation process
This part of the study illustrates the process on how to prepare puso ng saging
longganisa.

Step1:
Selection of quality materials
Step 2:
Washing and trimming
Step 3.
Slicing: soaking in brine
Step 4:
Boiling
Step 5:
Squeezing
Step 6:
Adding All the Ingredients
Step 7:
Packing in Containers
Step 8:
Sterilizing Process
Step 9:
Refrigerate

Data Gathering Procedure
The researcher secured a permit to conduct the study from the research
adviser, subject teacher, and to the STCS Dean. Then, a letter to the respondents
were sought, to uphold ethical Standards in conduct of the study.
However, the study underwent three (3) phases:
A. Phase 1 dealt on the product formulation utilizing puso saging as a substitute
filling for longganisa.
The researchers adopted the recipe used in the study, but the only thing used
is Puso ng Saging longganisa however, it was modified based on the need of the
study.
B. Phase 2 determined the respondent acceptance and respondent preference.
The researchers surveyed 80 healthy consumers both students and teachers
from School of Technology and Computer Studies Department with an age that
ranges between 20 years old to 61 years old.
C. Phase 3 weighing of the development of puso ng saging longganisa in School of
Technology and Computer Studies Department.
Statistical Treatment of Data

The data that will gathered in this study will tallied, processed into analyze,
and will be interpreted using the appropriate statistical tools namely, percentage,
mean, standard deviation, and t-test for independent and paired samples. Microsoft
Excel will be utilize to get the t-test results.
Data Scoring
Data in this study were analyzed using the scale that measure the learning of
the students. The percentage of the scores obtained by respondents, the main range
of value together with the corresponding level will adhere to the following scales.
Scales that measure the acceptability level of the respondents
Table 3
Rating Interpretation for the level of Acceptance of the Respondents
Rating Score Interpretation
5 Liked Very Much
4 Liked Moderately
3 Liked Slightly
2 Disliked
1 Disliked Very Much

Students and teachers who’ve rate 1 are at the level of disliked very much
means they are not able to accept the Puso ng Saging longganisa. While the
students and teachers who’ve rate 2 were in the level of disliked, means that they
cannot accept the Puso ng Saging longganisa. Those who’ve rate 3 are in the level
of liked slightly means that they accept the Puso ng Saging longganisa just enough.
While for those who’ve rate 4 were in the liked moderately level, they can accept the
Puso ng Saging longganisa much. And for those who’ve rate 5 are they liked very
much the Puso ng Saging longganisa.
Chapter III
RESULTS AND DISCUSSION
This part of the paper deals with the results of the study conducted presented
in tabular form with a corresponding discussion of its meaning and implication,
particularly on the development and acceptability of Puso Ng Saging as a Substitute
Meat in Making longganisa.
Specially the following were answered:
Table 2
Acceptability of the respondents based on Appearance of the Puso ng Saging
longganisa
Respondents Mean Standard Deviation Interpretation
Students 4.54 0.66 Liked Very Much

Teacher 4.00 0.60 Liked Very Much
Average: 4.22 0.63 Liked Very
Much
Legend: Liked Very Much – 5, Like Moderately – 4, Liked Slightly – 3, Disliked – 2,
Dislike Very Much – 1.
Longganisa has a slightly reddish Color when it’s cooked, and has enriched
garlic flavor which, brings out the consumers appetite (Macalaay, 2021). A variety
longganisa recipes and appearance is showcased by almost every Region in the
Philippines, for example according to Micutan (2022) the Vegetables longganisa has
a distinct impression of a small plump yellowish color.
Further, table 2 shows the acceptability of the respondents towards the
appearance of the puso ng saging longganisa, students acquired the mean score of
4.54 with the SD= 0.66 compared to the teachers that has a 4.00 mean score with
SD= 0.60 . This revealed a high level of acceptability of puso Ng saging longganisa
in Biliran Province State University, School of Technology and Computer Studies
Department.
In total, the results of the students and teachers combined mean is 4.22 and
also it’s combined SD= 0.63 which means they liked very much the appearance of
the puso ng saging longganisa.
Table 3
Acceptability of the Respondents based on the Aroma of Puso Ng Saging
longganisa

Respondents Mean Standard Interpretation
Deviation
Teacher 4.69 0.63 Liked Very Much
Average: 4.77 0.51 Liked Very Much
Table 3 shows the acceptability of Puso Ng Saging longganisa in terms of its
smell or aroma. As shown in the table, the aroma of the puso Ng saging longganisa
was liked very much by all the respondents. Garlic is the crucial ingredients in
making longganisa which heightens it’s garlicky aroma unlike to other longganisa
variety in the Philippines feature its smoky aroma due to smoking meat for
preservation purpose (Tee, 2022). It indeed brings out the appetite for food
consumption. According to Yin et al. (2017), food aroma can increase ones appetite
sensation and food intake.
Likewise, table 3 shown the results of the acceptability of the respondents
based on the Aroma of the puso ng saging that results of 4.85 mean score of the
students and its SD= 0.38, unlike to the teacher mean score 4.69 and its SD= 0.63

which means both of the respondents like very much the aroma of puso ng saging
longganisa.
In general, the results revealed the acceptability of the aroma to the
respondents, which is students and teachers all combined results of the average
mean score is 4.77 and the combined average SD= 0.51which means they liked very
much the puso Ng saging longganisa’s aroma.
Table 4
Acceptability of the respondents based on the Taste/Flavor on the puso Ng
saging longganisa
Deviation
Teachers 5.00 0 Liked Very Much
Average: 4.81 0.26 Liked Very Much

Table 4 shows the acceptability of the taste/flavor of the puso ng sging
longganisa. As shown in the table, puso Ng saging kongganisa’s flavor was liked
very much by the respondents. Philippines longganisa has two main variables, the
hamonado, and rekado. The hamonado has an ingredients of brown sugar, which
brings out the sweet flavor in a longganisa, and the rekado is made of garlic, vinegar,
and spices, bringing up a richer aroma taste. It has a combination of spicy, salty,
garlicky, and tangy flavor ( Pangilinan, 2020 ).
In this table shows the acceptance results of the respondents based on the
taste/flavor indicate the results of students mean score 4.62 with SD=0.51 and the
results of the teachers mean score 5.00 with the SD= 0 with means both of them
liked very much the taste of puso ng saging longganisa. In general results of the
respondents how’ve gave the both results average mean score of both, in total of
4.81 and have a SD= 0.26 which means the results says that bot of the respondents
liked very much the taste of puso ng saging longganisa.
Table 5
Acceptability of the respondents on the Juiciness of the puso Ng saging
longganisa
Students 4.69 0.63 Liked Very

Much
Teachers 4.52 0.28 Liked Very
Much
Average: 4.61 0.46 Liked Very
Much
Table 5 shows the acceptability of puso ng saging longganisa in terms of
juiciness. As shown in the table, the juiciness of the puso ng saging longganisa was
liked very much by the respondents. Juiciness is thought to come from the tro
sources: salivary moisture and moisture produced by the meat after initial bite and
throughout chewing. It can increase a dish’s palatability and the perception of the
tenderness (Alvares et al., 2021).
In discuss in the above table is the results of the acceptability of puso ng
saging longganisa’s juiciness to the respondents. Students mean score is 4.69 with
the SD= 0.63 which means they liked very much. And for the teachers mean score is
4.52 with the SD= 0.28 which means teachers liked very much the juiciness of the
puso Ng saging longganisa.
In general, both students and teachers combined results of mean score is
4.61 with the combined SD= 0.46 which means both of students and teachers liked
very much the puso ng saging longganisa’s juiciness.
Table 6
Acceptability of the Texture of Puso ng Saging Longganisa

Teachers 4.00 0.50 Liked Very Much
Average 4.35 0.57 Liked Very Much
In this table shows the acceptability of the respondents based on the texture,
puso Ng saging longganisa was processed by the traditional way of making
longganisa, which gave the fine texture of the food product. It is not lumpy nor grainy
in feels, just the right texture for each feeling of the tongue of the consumers.
In discuss with the texture’s acceptability of the respondents, students has a
mean score 4.69 with the SD= 0.63 and for the teachers acceptability results is has a
mean of 4.00 with the SD= 0.57, both of them interpreted liked very much.
In general average ratings of both combined mean score is 4.35 with the
combined SD=0.57 with means both teachers and students liked very much the
texture of the puso ng saging longganisa.
Table 7
General Acceptability of the respondents towards puso Ng saging longganisa

Deviation
Teachers 4.77 0.38 Liked Very Much
Average 4.73 0.51 Liked Very Much
In this table shows the general acceptability of the respondents towards the puso
ng saging, the mean score of the students tells 4.69 with the SD= 0.63 which means
they liked very much. And the general acceptability of the teachers tells the mean
score 4.77 with the SD= 0.51 which means teachers liked very much the puso ng
saging at all.
In general, combined mean scores and standard deviation results is the following;
means score of both student and teacher is 4.73 with the combined SD= 0.51 which
means they Liked Very much the puso ng saging.

Chapter IV
SUMMARY, CONCLUSIONS AND RECOMMENDATION
This Chapter presents the Summary of the findings, conclusion, and
recommendations based on the results of the study.
Summary of Findings
Development of Puso ng Saging longganisa, one of the potential raw material
is the pusong saging ( Musa Sapientum ) in developing the longganisa, it has an
abundant supply in the locality were in the farmers also can benefits.
As to the consumer acceptability, taste, appearance, flavor, texture, aroma,
and juiciness were denoted as they liked very much the puso ng saging longganisa.

As regard to the food cost, consumers rated definitely would buy for it’s
affordable cost, and technically possible for it’s healthy benefits and economically
feasible were all of us can benefits.
Conclusion
The development of puso Ng saging longganisa is an healthy food for the
consumer. According to the panelists they evaluated the puso ng saging longganisa
based on the sensory qualities and rated they liked very much, with the taste,
appearance flavor, texture, aroma and juiciness and it’s sensory attributes, but also
it also provided good value for the cost.
Overall, the study demonstrate that the Development of puso Ng saging
longganisa has a potential to be a successful and well-accepted processed product
among the consumer.
Recommendations
Based on the findings of the study and conclusions of the study about the
development of puso Ng saging longganisa has been successful and well-received
by the consumers, the following recommendations can be forwarded;
1. Consider scaling up production to meet potential market demand, conduct
feasibility study to determine the optimal production capacity and ensure
consistent supply of high-quality puso ng saging from the farmers for them to
benefits also.

2. Explore Opportunities to introduce the puso ng saging longganisa to a wider
consumer base. Identify target market and develop marketing strategies to
increase awareness and drive demand.
3. Continuously develop the recipe of the puso ng sging longganisa to further
enhance it’s taste, appearance, flavor, texture , aroma and it’s juiciness.
Gather feedback from consumers, conduct sensory evaluations and consider
incorporating any suggestions or improvement to maintain a high level of
consumers satisfaction.
4. Invest in attractive and informative packaging that convey the unique qualities
and benefits of the puso ng saging longganisa. Develop a strong brand
identity that resonates with the target market and effectively communicates
the products selling points.
5. Shelf life deterioration assessment of the product should also monitored and
asses its characteristics based on the appearance, flavor, texture, juiciness
and aroma. Gather all the information from the monitoring days of expiration
and analyze.

UTILITY MODEL SAMPLE
SPECIFICATION
PROCESS OF DEVELOPMENT OF PUSO NG SAGING (Musa Sapientum)

LONGGANISA
Technical Field of the Utility Model

The present utility model discloses the process of making longganisa from
puso ng saging (musa sapientum) and its quality such as taste, appearance, flavor,
texture, aroma, and juiciness.
Background of the Utility Model
The puso ng saging is a high favored part of the banana consumed globally
due to its nutritional value and versatility in various culinary preparation. Puso ng
saging, high-protein alternative for meat has gained popularity as it mades from puso
ng saging from the banana plant, which are used specially for this purpose
(Encyclipedia Britannica, 2016).

Bananas grow abundantly in the Philippines. There are several varieties of
bananas, some indigenous to the area. Commonly, we have the gardaba, saba,
lakatan (binangay, latundan?), senorita and some are introduced such as the
cavendish, etc. Banana blossoms (puso ng saging) have been used in Philippine
cuisine. They are made into salad (with coconut milk), an ingredient for our famous
sinigang na bangus and lately for making burgers. Banana blossoms are rich in
vitamins and minerals beneficial for our health. So everytime you have your banana
blossoms, think about the rich nutrients you are eating as these are beneficial to your
health.
According to the Biliran Province Department of Agriculture Report (2020),
banana and puso ng saging is endemic food in the Province of Biliran. Being an
agricultural province, most locals’ plants banana as one of the major sources of food
and livelihood. The Municipality of Cabucgayan is one of the major suppliers of
banana in the province. The climate in Biliran Province is a combination of warm and
cool climate zones making it ideal for the cultivation of a wide range of agricultural
crops such as banana.

ACKNOWLEDGEMENT
This masterpiece of academic achievement was a product of collaboration
and support extended by some kind-hearted people to whom the researchers convey
their endless thanksgiving and that wishes to acknowledge the deeds with genuine
appreciation and sincere gratitude:
We would like to express our sincere gratitude and appreciation to all those
who have contributed to the successful completion of this research project. Without
their support, guidance, and assistance, this endeavor would not have been
possible.
Dr. Victor C. Cañezo, Jr., the University President III, for his sterling
commitment in shaping the academic community through his leadership thereby
creating a positive energy among the students of BiPSU to grow professionally by
pursuing advance education.

We would also like to acknowledge the contribution of the School of
Technology and Computer Studies headed by Dr. Chona Sabinay, DIT, Dean STCS
for providing the necessary resources and research environment that facilitated our
study. The access to relevant data and respondents played a significant role in the
success of this research.
We would like to extend our deepest thanks to our Research Professor, Dr.
Norma M. Duallo, PhD-TM; LlB: DM for his invaluable guidance, expert knowledge,
and continuous support throughout the research process. His insightful feedback and
constructive criticism greatly shaped the direction and quality of this work;
And also, we would like to extend our deepest thanks to our Research
Adviser, Mr. Marclin G. Aguilar, for her invaluable guidance, expert knowledge, and
continuous support throughout the research process.
Our heartfelt appreciation goes to the participants of this study who
generously shared their time, experience, and insights. The willingness to be part of
this research has contributed immensely to the depth and accuracy of our findings.
We would like to acknowledge the valuable input and collaboration received
from our colleagues and fellow researchers. Their stimulating discussion,
constructive suggestions, and willingness to share their expertise greatly enhanced
the quality of our research.
We are also grateful to our friends for their unwavering support and
understanding throughout the duration of this project. Their encouragement,
patience, and belief in our abilities have been a constant source of motivation.

We would like also to thanks the all authors and researchers whose work we
have referenced and cited in this study. Their significant contribution to the field have
laid the foundation for our research and have provided us with valuable insights.
To God almighty we thank you for your goodness to us without those Grace
and Blessings it would have been difficult for us to complete our studies. We thank
him for the good health he granted to us during our studies and pursuit in this
research.
To our Parents our heartfelt gratitude for your understanding and financial
support throughout this study, sincerely appreciation to all of you who have
contributed directly or indirectly to this study. Your support has been instrumental to
our successful completion, and we are truly grateful for you understanding of our
situation.
Thank you very much.

DEVELOPMENT OF PUSO NG SAGING
( MUSA SAPIENTUM )
LONGGANISA
____________________
A Research Study Presented to the Faculty of the

School of Technology and Computer Studies
Bachelor of Science in Industrial Technology
Biliran Province State University
P. Inocentes St. P.I. Garcia, Naval, Biliran
____________________
In Partial Fulfillment of the Requirements

for the Degree of
BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY
____________________
PEAÑAR, JERICO DE PAZ

( Leader )
GERVACIO, GENEROSE CARLA

LANANTE, HANNA KRISTA
PERDUGAS, CRIS RUBEN
( Member )
July 2023
LITERATURE CITED
Sharma, V. (2019) Traditional and Medical Effect of Banana Blossom, International
Journal of Scientific & Engineering Development Research ISSN: 2455-2631,
Vol .4, Issu 5 page no. 377-381: https://www.ijsdr.org/papers/ISSDR1905067.
Pdf.000226355.
Novitasari, A. (2013) Banana blossom benefits, Journal Kesehatan Kusuma husad,
ISSN: 2087-5002/E-ISSN: 2549-371x, VOL. No. 2, Juli 2013/penelitian.
Raymond, J. (2021) Health Benefits of Banana Blossom, Ottima International,
https://www.webmd.com /food-recipes/health-benefits-banana.

Stanley, E. (2019) Food technology, Journal of Food Science and Technology, J
Food Sci Technol, 2019 Feb, 56(2): 548-559. Published online 2019 Feb 8. Doi.
https://www.ncbi.nlm.nih.gov./Pmc/Articles/PMC64007811.
Thompson, (2017) Included Agents and their Effects on Fruits Quality of Banana, Int
J Food Sci. 2019; 2019: 2520179.doi 10.1155/2019/2520179,
https://www.ncbi.nih.gov./pmc/articles.
Cardello, (1955);, Civille, (1991) Food Quality: Relativility, context and consumer,
https://pdodds.w3.uvm.edu/files/papers/others/everything/cardello1995,civille19
91.pdf.
Namkung & Jang, (2007) Does Food Quality really matters, Journal of Hospitality &
Tourism Research, Vol. 31, Issue 3, https://doi.org/10.1177/1096348007299924
Henares, (2009) Veggie Longganisa,
https://scribd.com/documents431976366/revisedlongganisaresearch.
Bellen, (2011) About Longganisa Vigan, revised veggie longganisa research.
https://pdcoffee.com/revisedveggielongganisa-research-2docx-pdf-free.html.
Ancel, K. (2005) His early works and the legacy of the Mediterranean diet, Volume
28, Issue 3, https://doi.org/10.1177/0967772017727696.
World Health Organization. Global strategy on Diet, Physical Activity and Health: Diet
and Physical Activity-A public health priority,
https://www.who.int/dietphysicalactivity/en/ (accessed 25, May 2016).
Tee, (2022) Food Preservation techniques to prevent food spoilage, educational
technology company, https://byjus.com/biology/food-Preservation-methods-
food-poisoning/

Yin et al. (2017) Effects of Aroma and taste, independently or in combination on
appetite, National Library of Medicine, free PMC article, Appetite 2017,
https://pubmed.ncbi.nlm.nih.gov/28396048/.
Pangilinan, (2020) Sensory acceptability of longganisa, Middle EastvJournal of
Applied Science & Technology, Vol. 5, Iss 4, Pages 61-71, oct-dec 2022,
https://www.slideshare.net/IIJSRJournal/sensory-acceptability-longganissa.

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CHAPTER I

Background of the Study

According to Belen (2011), in Vigan in Ilocos Sur, Longganisang Vigan is

found in some places in the Philippines.

Furthermore, according to Maria Lourdes Vega of National Nutrition Council

consumptions of typical viand in the market like longganisa. Researchers included

the popular product which is longganisa that is considered to be a processed food

be fortified or enriched to compensate for the lost nutrients. Veggie longganisa is

Longganisa is considered to be one of the processed food of the Filipino meals

nitrate is used as a major preservatives on processed food. Prague powder or curing

color. Potassium nitrate, it is not recommended due to difficulty in measurements

results or various studies. Prague powder concentration in finished products is

limited to 200 ppm as stated in Philippine Regulation on Food Additives. Some

regulatory agencies require lower values. It forms carcinogenic nitrosamines in

The researchers had an idea to innovate the longganisa to be a healthy food

contribute to the body.

2 | DEVELOPMENT OF PUSO NG SAGING (MUSA SAPIENTUM ) LONGGANISA

of the Puso ng Saging longganisa.

Objectives of the Study

ng Saging longganisa recipe to the respondents along the different research

Specifically, the research envisions to shed light to the following objective:

1. Develop of Puso ng Saging Longganisa.

2. Evaluate the Sensory qualities of puso ng saging longganisa in terms of the

3 | DEVELOPMENT OF PUSO NG SAGING (MUSA SAPIENTUM ) LONGGANISA

Banana Blossom Theory of Lyanage

Product Develop by Williams (2010) that food development is a complex field

information if it is to be understood, some of the problems and approaches available

underlying psychological and behavioral models that enable links to be developed

between the two and consequently lead to a deeper understanding of how

consumers select food to explored.

Additionally, according to Liyanage, (2016) that banana blossom is a rich

blossom may modulate the lipid metabolism in rats.

4 | DEVELOPMENT OF PUSO NG SAGING (MUSA SAPIENTUM ) LONGGANISA

Figure 1. Flow of the Study

IMPORTANCE OF THE STUDY

5 | DEVELOPMENT OF PUSO NG SAGING (MUSA SAPIENTUM ) LONGGANISA

consuming vegetable longganisa products. Which will be significant to:

In this section, this is beneficial to the following;

stimulant for the as vegetables is a good source of many vitamins.

will be essential for their health.

Future Researcher. For them to have additional source of data and

information in conducting research related to the topic.

Scope and Delimitation

examine the taste and its acceptability.

of the study understandable, the following terminologies were conceptually and

Development - a process that creates growth, progress, positive change, or the

addition of physical, economic, environmental, social, and demographic component.

Acceptability - refers to determining how well an intervention will be received by the

Banana blossom (Musa Sapientum) - also known as puso ng Saging or banana

Substitute - to use Puso ng Saging of another thing or meat.

7 | DEVELOPMENT OF PUSO NG SAGING (MUSA SAPIENTUM ) LONGGANISA

that justifies the conduct of this study in multiple facets.

flowers in dysentery; cooked flowers in diabetics; young leaves as poultices on

complementary ingredient or even directly consume. (Vishal Sharma, 2019).

nutritional value and healthy benefits. (Vishal Sharma, 2019).

8 | DEVELOPMENT OF PUSO NG SAGING (MUSA SAPIENTUM ) LONGGANISA

grams. (Afifah Novitasari, 2013).

Banana blossom serves the health benefits; curing infections; overcoming

Product development process controlled with a sensory analysis for delivery

of acceptable products to consumers is a strategy to reduce the risk of failure.