BAMBOO SHOOT LONGGANISA: A HALAL-BASED LONGGANISA

MICHELLE JANE G. SALINO

THESIS OUTLINE SUBMITTED TO THE FACULTY OF THE SURIGAO STATE

COLLEGE OF TECHNOLOGY, MAINITCAMPUS, MAGPAYANG, MAINIT,
SURIGAO DEL NORTE IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE DEGREE OF

BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION

AUGUST 2023
 APPROVAL SHEET

This undergraduate thesis entitled “BAMBOO SHOOT LONGGANISA: A HALAL-

BASED LONGGANISA” prepared and submitted by Michelle Jane G. Salino in
partial fulfillment of the requirement for the degree Bachelor of Technology and
Livelihood Education has been examined and is recommended for approval and
acceptance.

BERNADETTE BAGAIPO
Adviser

Approved by the panel of examiners with a grade of on

ROMANA M. MAGLINTE
Chairman

MARY AMOR G. FIGUEROA ARMAN N. BERMON

Member Member

Accepted in the partial fulfilment of the requirements for the degree Bachelor
of Technology and Livelihood Education.

EMALINA L. EBOL Ed. D

Director for Instruction
 TABLE OF CONTENTS

TITLE PAGE

TITLE PAGE i
APPROVAL SHEET ii
TABLE OF CONTENTS iii

INTRODUCTION 1
Objectives of the Study 1
Statement of the Problem 2
Hypothesis 2

REVIEW OF LITERATURE 3

MATERIALS AND METHODS

Time and Place of the Study 4
Materials 4
Data Analysis 4

LITERATURE CITED 9

APPENDICES 10
 INTRODUCTION

Bamboo shoots are a common ingredient in Asian cuisine, including Filipino

cuisine. They are the edible shoots of bamboo plants and are known for their

crunchy texture and mild flavor. Bamboo shoots are a good source of dietary

fiber, vitamins, and minerals (Apolinario et al., 2017). Longganisa on the hand, is

a Filipino-style sausage that is typically made from ground pork, garlic, vinegar,

and various spices. It is a popular breakfast food in the Philippines and is often

enjoyed with rice and other accompaniments. Longganisa comes in different

regional variations, each with its unique flavor profile and cooking methods.

The combination of bamboo shoots and longganisa brings a unique twist to

this traditional Filipino dish. By incorporating bamboo shoots, the longganisa can

offer additional nutritional benefits and a distinct flavor profile. Bamboo shoots can

provide dietary fiber, potassium, and other essential nutrients (Apolinario et al.,

2017).

This study will be conducted to develop and determine the consumers

acceptability of bamboo shoot Longganisa. The significance of the study lies in its

contribution to culinary innovation, healthier food options, inclusivity, sustainability,

cultural preservation, economic development, and consumer satisfaction. It offers a

unique product that aligns with changing consumer preferences and promotes the

rich culinary heritage of the Philippines.

Objectives Of the Study

This study was conducted with the following objectives:

1. To develop Bamboo Shoot Longganisa

2. To evaluate the consumer acceptability of Bamboo Shoot Longganisa in terms

of Aroma, Taste, Texture, and Appearance.

3. To compare the acceptability of Bamboo shoot Longganisa with traditional

variants.
Statement of the Problem

Longganisa is a type of Filipino sausage that is typically made with ground pork,

garlic, vinegar, and various spices. It is a popular breakfast food in the Philippines and can

be eaten with rice, eggs, or bread . There are many different types of longganisa, each with

its own unique flavor profile.

In response to the present need for wholesome, environmentally sustainable diets,

new alternatives have been created, even for standard goods. Bamboo shoot longganisa have

unparalleled sustainability and quick growth rates. The major focus of this research is on each

consumer's healthy diet.

Research Questions

Given that, this study aims to develop and evaluate the acceptability of Bamboo

Shoot Longganisa. This study will seek to answer the following questions:

1. What is the consumer's sensory acceptability Bamboo Shoot Longganisa in terms of

taste, aroma, texture, appearance, and overall acceptability?

2. Is there a significant difference between Bamboo Shoot Longganisa and common

longganisa?

Hypothesis

Null Hypothesis (Ho). There is no significant difference in the sensory

acceptability in terms of (taste, aroma, texture, appearance) and over all

acceptability of Bamboo Shoot Longganisa compared to the common

longganisa.

Alternative Hypothesis (Ha). There is a significant difference in the sensory

acceptability in terms of (taste, aroma, texture, appearance) and overall

acceptability of Bamboo Shoot Longganisa compared to the common

longganisa.
 REVIEW OF LITERATURE

Ancient Chinese medical books have documented the consumption of young

bamboo shoots for their health benefits, including improved digestion, hypertension relief,

cardiovascular disease prevention, and cancer prevention. These shoots are not only

flavorful but also packed with nutrients such as proteins, carbohydrates, minerals, vitamins

and bioactive compounds. The bioactive compounds, particularly phenols, phytosterols,

and dietary fibers, contribute to health promotion and protection against chronic diseases

(Nirmala, 2013)

Modern research finds that the bamboo shoot has a number of medicinal

benefits, from cancer prevention and weight loss to improving appetite and

digestion. Bamboo shoots are not only delicious but also rich in nutrients, and rank

among the five most popular healthcare foods in the world. The main raw material

used in this study is bamboo shoots locally known as “labong” which is rich in

dietary fiber and various vitamins like C, E, and B6 as well as nutritious

substances and minerals. With the idea of making healthy veggie chips, the

researchers decided to make a snack from bamboo shoots or “labong”. The

product has undergone microbiological analysis and sensory evaluation to

determine the safety and acceptability of the product at the Bulacan State

University Food Analytical Testing Center. Based on the microbiological analysis of

the BSU (Bulacan State University) Analytical Testing Laboratory conducted for

the bamboo shoots “labong” chips, the sample has coliform count, yeast and

molds count, aerobic plate counts and Staphylococcus aureus count values that

are within BFAD standards. The sample passed the microbiological analysis and is

considered safe for human consumption. The overall acceptability of the sample

product is like. (Dolly P. Maroma, 2015)

While recent studies explore the quality and supply of Chinese food, limited

attention has been given to the role of country governments. These governments
are instrumental in supporting farmers through agriculture extensions and

cooperatives, making them crucial players in managing supply chains and

production standards. A study investigating Lin’an’s bamboo shoot industry reveals

how local governments implements production standards, underscoring the co-

production if institutional capacity to control food quality and supply in China (China

et al., 2018)

Then in vitro digestibility, prebiotic activity, and physicochemical properties of

polysaccharides obtained from bamboo shoots (Chimonobambusa quadrangularis)

using different extraction processes were investigated in this study. Five

polysaccharide fractions were prepared by hot water-, accelerated solvent-,

ultrasound-, microwave-, and enzyme-based extraction processes

First, the chemical and monosaccharide compositions, molecular weights,

zeta potentials, and particle sizes of the five fractions were assessed using

colorimetry, high-performance liquid chromatography, high-performance gel

permeation chromatography, and dynamic light scattering. Next, digestibility was

tested using artificial gastric juice and α-amylase. Finally, the five polysaccharide

fractions were added to liquid cultures of bifidobacteria and lactobacilli strains to

serve as carbon sources alternative to glucose for in vitro fermentation to evaluate

their ability to promote the growth of probiotic bacterial species and stimulate short

chain fatty acids (SCFAs) production. (Guangjing Chen, et al, 2019)

 MATERIALS AND METHODS

Time and Place of Study

This project will be conducted at Salino’s residence. It is located in Purok

Rosal, Baranggay Quezon, Mainit, Surigao del Norte. The duration of this study will

be for a month (1). The study will be assessed out in a T-test. This study will be

assessed by 30 participants (ages 5-12, 13-20, 21 above) (Gender; Male and

Female).

Research Materials

The materials that will be used in this study are: longganisa wrapper, mixing

bowl, food processor, non-stick frying pan, turner/ flipper, knife, chopping board,

measuring cups, measuring spoons, latex gloves, colander, transparent kitchen mask

(mouth shield), hairnet, apron, and sensory evaluation sheets.

Analyzing
data
 Figure 1. Operational Flow of the study

Conceptual Framework

INPUT PROCESS OUTPUT

Bamboo Shoot
Preparations of
Ingredients Bamboo Shoot
Longganisa Using
Longganisa
Bamboo shoots
Cooking Paraphernalia

Figure. 2. Conceptual Framework of the Study

Experimental Design

This study will be utilized into four (2) treatments.

 Treatment 1 = Control Common Longganisa

 Treatment 2 = Innovative Bamboo Shoot Longganisa

Development of Bamboo shoot Longganisa: A Halal-Based Longganisa.

Mixing of Ingredients

In a large mixing bowl, combine the bamboo shoots, minced garlic,

vinegar, and desired spices and flavorings. Mix the ingredients thoroughly to

ensure even distribution. Allow the mixture to marinate for a specific period,

typically several hours or overnight, to enhance the flavors. Depending on the

desired final product. Use appropriate equipment or techniques for the desired

shape and size of the Longganisa.

 INGREDIENTS AMOUNT/VOLUME

Bamboo shoots 4kl

Cornstarch 3 tablespoons

Prague Powder ½ teaspoon

Sodium Phosphate 1 teaspoon

Sugar 2 tablespoons

Water ¼ cup

Ground Garlic 6 tablespoons

Anise liquor 3 tablespoons

Paprika 2 tablespoons

Ground Black pepper 1 tablespoon

Pineapple juice 2 tablespoons

Meat Enhancer ½ teaspoon

TVP (textured vegetable ¼ cup

protein)

Coarse salt 1 tablespoon

Table 1. Ingredients

Preparation of Bamboo Shoot Longganisa

Fresh Bamboo Shoots will be acquired at the forest areas of Matin-ao,

Mainit, Surigao del Norte. Newly harvested bamboo shoots will be used in the

process of Bamboo Shoots Longganisa.

Fresh Bamboo Shoots will be washed thoroughly with tap water and removed its

hard outer parts of the shoots.

Cooking of Bamboo Shoot Longganisa

 Bamboo Shoot Longganisa can be cooked through various methods, such as

pan-frying, grilling, or steaming. Cook the Longganisa until it reaches the desired

doneness, ensuring that it is thoroughly cooked to meet food safety standards.

Packaging of Bamboo Shoot Longganisa

Once the Bamboo Shoot Longganisa is cooked and cooled, it can be

packaged in appropriate packaging materials, ensuring proper labeling and

information regarding its Halal certification.

Sensory Evaluation

The researcher will provide a sensory evaluation or

sensory acceptability test to the selected 20 participants inluding

the children the age range is(10-12 yrs old),youth (13-21 yrs.old)

and adult is (25 above)order to collect a data to be use in the study

by using the 9 points Hedonic Scale to record the collecting data.

To calculate the score each descriptor is assigned a score value:

Liked extremely= 9, like very much= 8, like = 7, like slightly= 6,

neither like nor dislike = 5, dislike slightly = 4, dislike = 3, dislike

very much= 2, dislike extremely= 1

Attributes Texture Aroma Taste Appearance Overall

acceptability
9
Like Extremely
8
Like Very Much
7
Like
6
Like
Slightly
5
Neither Like or Dislike

4
Dislike slightly
3
Dislike
 2
Dislike Very Much
1
Dislike Extremely
Table 2. Hedonic 9-point Scale

Statistical Analysis

Data will be gathered and analyzed to determine the

acceptability test of an innovative Bamboo Shoot Longganisa with the

use of T- test. And to determine the significant difference between

innovative Bamboo Shoot Longganisa as to the existing meat

longganisa.
 LITERATURE CITED

Apolinario, R. P., Calumpang, S. M. F., & Peralta, M. G. (2017). Bamboo for

Food: An Underutilized Natural Resource in the Philippines. Journal of Biodiversity

and Environmental Sciences, 11(3), 85- 95

Chongtham Nirmala, Madho Singh Bisht, Manikanta Laishram. (2013)

Bioactive compounds in bamboo shoots: health benefits and prospects for

developing functional foods

Dolly P. Maroma,(2015) Utilization of Bamboo Shoots (Bambusa vulgaris) in

Chips Production. Vol.02 No.05(2015), Article ID:68388,6 pages

Guangjing Chen , Xuhui Chen , Bing Yang , Qingqing Yu , Xunyu Wei ,

Yongbo Ding , Jianquan Kan,(2019). New insight into bamboo shoot

(Chimonobambusa quadrangularis) polysaccharides: Impact of extraction processes

on its prebiotic activity. Volume 95, October 2019, Pages 367-377

Kin Wing (Ray) Chan, Andrew Flynn, (2018). Food Production Standards

and the Chinese Local State: Exploring New Patterns of Environmental

Governance in the Bamboo Shoot Industry in Lin'an

Poonam Singhal, Lalit Mohan Bal,Santosh Satya,P. Sudhakar &S. N. Naik

(2013). Bamboo Shoots: A Novel Source of Nutrition and Medicine

 APPENDICES

A. Dummy Table(s) Pre-T-test Table(s)

T1 T2 T2
Bamboo
Bamboo
Shoot
Shoot
Common Longganisa
Longganis
TREATMENT Meat a
Longgani
sa
R1

R2

R3

R4

R5

R6

R7

R8

R9

R10

R11

R12

R13

R14

R15

R16

R17

R18

R19

R20
TREATMENT
R1

R2

R3

R4

R5

R6

R7

R8
T1 T2 T1 T2
R9
Bamboo Bamboo
R10 Shoot Shoot
Common Longganis Common Longganis
TREATMENT
R11 Meat a TREATMENT Meat a
Longgani Longgani
R12 sa sa
R1
R13 R1

R2
R14 R2

R3
R15 R3

R4
R16 R4

R5
R17 R5

R6
R18 R6

R7
R19 R7

R8
R20 R8

R9 R9
Table 1. Aroma Table 2. Taste
R10 R10

R11 R11

R12 R12

R13 R13

R14 R14

R15 R15

R16 R16

R17 R17
Table 1. Aroma Table 2. Taste
R18 R18

R19 R19

R20 R20
 Score Sheet 9-Point Hedonic test for the Acceptability of Bamboo Shoot
Longganisa: A Halal-Based Longganisa

Name (Optional): _________________ Sex:__________

Age:______ Occupation:_____________

Bamboo Shoot Longganisais a healthy longganisa that is consist of bamboo shoots

and spices it has no meat, its main ingredients are bamboo shoot and spices. It can
be eaten alone but it can also be used as a scrumptious meal in breakfast.

Direction: Please mark ( ) the box that best describes how much you like or how
you feel about the product.

Attributes Texture Aroma Taste Appearance Overall

acceptability
9
Like
Extremely
8
Like Very
Much
7
Like
6
Like
Slightly
5
Neither
Like or
Dislike
4
Dislike
slightly
3
Dislike
2
Dislike
Very Much
1
Dislike
Extremely
Total:_______

Thank you very much for your cooperation, God Bless!

- The Researcher
 Republic of the Philippines
SURIGAO DEL NORTE STATE UNIVERSITY
Magpayang, Mainit, Surigao del Norte
Bachelor of Technology and livelihood Education

BUDGETARY REQUIREMENTS Proposed

Budget

I. Personnel Services Php 0.00

II. Wages (No. of laborers, rate) Php 0.00

Total for Personnel Services

II Maintenance and Other Operating Expenses
1. Travel Php 500.00
2. Supplies and Materials (itemized) Php 3,873.00
3. Communication Php 50.00
4. Typing, Printing, Reproduction, Binding Php 4,000.00
5. Contingency

Total for MOOE Php 8,423.00

Prepared and submitted by:

MICHELLE JANE G. SALINO

Names & Signature of student

Recommending approval:

BERNADETTE BAGAIPO JULIETH RUTH D. MOZAR

Adviser Department Chair

Approved:

EDWIN C. ESCOBAL
College Dean