ABSTRACT
This study assessed the safety, acceptability, and profitability of skinless longanisa using saba peel, turnip, and chili leaves as extenders. Employing a descriptive method, a survey questionnaire was used alongside a Nine-Point Hedonic rating scale for acceptability and a Likert scale for profitability. Physicochemical analysis indicated that the skinless longanisa with 100g of extenders contained 55.8% moisture, 27.3% fat, 7.66% protein, and a pH of 5.93 at 20°C, indicating low acidity. The appearance, aroma, taste, and texture of the STC skinless longanisa with 125g of extenders were rated as Very Acceptable (VA) with mean ratings of 8.23, 8.01, and 8.41 by longanisa makers, sellers, and consumers, respectively. For the 250g proportion, mean ratings were 7.45 (makers) and 7.10 (sellers), both Fairly Acceptable (FA), while consumers rated it 7.77 (VA). The 375g proportion received mean ratings of 6.95 (makers) and 6.68 (consumers), both FA and 6.37 (sellers), Slightly Acceptable (SA). There were no significant differences in aroma and taste ratings for the 125g proportion among respondents, but there were significant differences in appearance and texture. For the 250g proportion, significant differences were found in all evaluated aspects. For the 375g proportion, significant differences were noted in appearance and taste but not in aroma and texture. Profitability evaluations for the 125g proportion were Very High Potential (VHP) from makers and consumers and High Potential (HP) from sellers. The 250g proportion was rated HP by all groups. The 375g proportion was rated Moderately High Potential (MHP) by sellers and consumers and HP by makers. There were no significant differences in profitability evaluations across all proportions regarding consumer demand, production cost, and supply availability.
Keywords: Safety; Acceptability; Profitability; Skinless Longanisa; Saba Peel; Turnip; Chili Leave; Product evaluation.
1.0 Introduction
Breakfast is often regarded as the most important meal of the day because it regulates appetite and provides energy for daily activities. Early in the morning, workers and students require sustenance to fuel their bodies and prepare for the day ahead. Skipping breakfast can lead to restlessness, fatigue, and decreased performance in daily tasks.
A typical breakfast in the Philippines includes sinangag (garlic rice), fried eggs, and longanisa. Longanisa is a traditional Filipino sausage made from meat and fat, flavored with sugar, vinegar, salt, garlic, and black pepper. Depending on personal taste, longanisa can be garlicky or semi-sweet. Traditionally, longanisa is pork-based, but there are variations, such as fish-based native longanisa. Market longanisa is typically encased in hog intestines, while homemade versions, known as skinless longanisa, are shaped using polyethylene plastic without casing.
This research aimed to develop a healthier version of longanisa that retains its traditional taste while incorporating nutritious ingredients. The study explored using food waste products, such as saba peel, as meat extenders. Zelman (2022) notes that banana peels contain essential nutrients, including magnesium, potassium, fiber, protein, and vitamins B6 and B12. Additionally, turnips (singkamas) and chili leaves reduce meat content, contributing to a healthier alternative. Further, this study seeks to determine the safety, acceptability, and profitability of STC Skinless Longanisa, incorporating saba peel, turnips, and chili leaves as extenders.
Banana peels, specifically saba, are rich in antioxidants, polyphenols, and carotenoids, which can reduce cancer risk (Zelman, 2023). Various methods can make banana peels more appetizing, such as blending them into smoothies, caramelizing them with honey, or processing them into banana flour for baking. Turnip, or singkamas (Pachyrhizus erosus), is a low-calorie vegetable high in fiber, water, and vitamin C. According to the USDA Agricultural Research Service (2018), 100 grams of raw turnip contains 38 calories, predominantly water, and is an excellent vitamin C source. Chili leaves (Capsicum annum L) offer numerous health benefits, including boosting the immune system, stimulating insulin production, and providing essential nutrients like vitamins A and C. Chef Kristine at Kitchen Abroad (2023) highlights that chili leaves enhance dish flavor while offering health benefits.
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