CHAPTER 1

INTRODUCTION

Background of the Study

We all know that one of the most well-known dishes we have for breakfast is longganisa. The
origins of longganisa are Spain. Longaniza traveled much during the height of the Spanish empire, not
only to the Philippines but also to other countries like Argentina. The Filipino longganisa custom appears
to have originated in Acapulco, most likely around the time that Manila was built by the Spanish conquest
Juan de Salcedo, who was born and raised in Mexico. His ancestor, Miguel López de Legazpi, established
the first Spanish settlements in the archipelago, which is an enticing historical fact.

Therefore, it comes as no surprise that the word "recado" refers to seasoning or condiments in
various regions of the Philippines just like it does in Mexico. It's also from the Philippines to set the sweet
longganisa kind apart from the hot variety, which is called hamonado. However, the Spanish word
"recado" merely means "message" or "errand," and has nothing to do with taste or cooking. Finally, the
Filipino longganisa. The preparation of the Filipino longganisa has always been accessible to both local
inventiveness and cross-generational innovation. By modifying the amount of garlic you add to your great
recipe, grandmother's for instance, you can strive to make it better.

The majority of sausage producers will also admit to seasoning the meat instinctively and
improvising with a variety of readily available spices in their local area. The result? a huge variety with
various tastes and textures. However, there are several general categories you should be aware of,
particularly if you have certain preferences. The longganisa de recado has a strong garlic flavor. The
sausages produced in Bais, Dumaguete, Lucban, Quezon, Taal, Batangas, Dipolog, Tuguegarao,
Cabanatuan, Calumpit, Batac, and Vigan are among the best examples of spicy longganisa. The sweeter
Chinese sausages like lap cheong or siang jiang and the Malay sate (satay), on the other hand, may have
had an impact on longganisa hamonado. 

An illustration of the hamonado tradition is the longganisa found in Bacolod, Cebu, San Pablo,
and Baguio. The sausages from Candaba and Guagua in central Luzon are salty-sour, possibly influenced
by pindang, the Kapampangan method of using a process of fermentation to tenderize the meat. These
variations of longganisa are less well-known but no less distinctive. The freshest longganisa are always
the best. The most popular longganisa continue to abide by time-honored artisanal customs: they are
cased daily, don't contain preservatives, and are always sold at room temperature. The sausages never
experience ice, smoke, or the sun. The majority of longganisa are filled into fresh pork intestine casings.
Others are frequently served "skinless," especially homemade varieties. 

Sausage is a common ingredient in Filipino cuisine. You'll very certainly come across more than
one variety of the native sausage, or longganisa, if you visit the Philippines. The word "longganisa"
comes from the Spanish word "longaniza," which refers to a particular kind of sausage. The phrase
entered the English during the Spanish conquest of the Philippines and is currently used as a general name
for the majority of regional sausages there. Depending on the location one is staying in, certain parts of
the Philippines refer to local sausages as "chorizo," however unlike Spain, where the two sausages have
differences, it seems that the two terms are interchangeable in the Philippines.

In many parts of the Philippines, longganisa is a staple food. This is why longganisa festivals are
held annually in a number of locations around the nation to commemorate and promote it, from Vigan to
Guinobatan to Lucban. Longganisa is considered an all-day meal. It is referred to be a "altanghap" cuisine
in the local dialect, which denotes that it may be eaten for breakfast (almusal), lunch (tanghalian), or
supper (hapunan). Despite this, longganisa continues to be one of the top Filipino breakfast dishes. The
longganisa is best enjoyed when combined with fried eggs and garlic fried rice (sinangag)
(itlog). Longganisa are best consumed with a side dish or sauce to cut through the richness since they are
rich and flavorful. When ordering in a restaurant or diner, it is simply called "Longsilog." Longganisa is a
cross-cultural food that is typically eaten with vinegar or with "atchara," which are pickled fruits or
vegetables. In reality, it has been served at a number of American restaurants in the Philippines, including
McDonald's, the world's largest fast food chain.

As it contains meat like pig and chicken meat and several preservatives such monosodium
glutamate to enhance flavor and salitre to preserve the meat and extend the shelf life of longganisa meat,
longganisa is regarded as one of the processed foods of Filipino meals. Potassium nitrate, known as salitre
in Filipino, is a key preservative found in processed foods. The processed beef product's distinctive flavor
and color are a result of prague powder or curing salt. Potassium nitrate is not advised owing to
measuring difficulties. It could produce these potential adverse effects at high dosages. They represent the
outcomes of several research. They represent the outcomes of several research. As per the Philippine
Regulation on Food Additives, the content of Prague powder in final goods is restricted to 200 ppm.
Some regulatory bodies have lower standards. When heated to high temperatures, it transforms meats into
nitrosamines that are carcinogenic. Antioxidants like vitamin C and E, nevertheless, may prevent the
development of nitrosamine. It has been associated in studies to a number of cancer forms. The
researchers came up with the concept to reinvent longganisa as a healthy cuisine that employs vegetables
that could potentially use an extender like patola and eggplant that may look like meat and has the same
 flavor as eating a meat in order to prevent the potentially harmful effects that meat may have on the
body. 

Statement of Project Objectives

This study aimed to develop the famous dish Longganiza using “Patola” and “Talong” as an
extender.
Specifically, this study seeks to answer the following criteria and question:
1. Formulate a new variety of Longganiza using patola and talong as an extender
2. Make a new taste of Longganiza
3. Determine the capabilities and limitation of the eggplant and patola.
4. Evaluate the acceptability of the Longganiza when use patola and talong as extender in term of;
4.1 Appearance
4.2 Aroma
4.3 Taste and;
4.4 Texture

Significance of the Study

The main importance of this study is to help us make a new variety of Longganiza using patola
and eggplant as an alternative extender. It is likewise deemed necessary as it will benefit the following
persons and institution:
Consumers. They can be provided with a delicious and nutritious longganiza with eggplant and
patola that contains many nutrients such as protein, calories, potassium, vitamin C, vitamin B6, contain
anti- oxidants, which help protect your cells against damage. It's also high in natural plant chemicals
called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.
Student. Findings of the study and suggestions of the respondents could help the researchers
improve the Longganiza using the patola and eggplant. Aware of the results of this study, they could be
motivated to make nutritious longganiza for their children to eat.
Future Researchers. They can get useful data and guide from this research that they can use to
the research that they are undertaking.

Scope and Limitation of the Study

This section discussed the plans of evaluation of the Patola and Eggplant as an alternative
extender of Longganisa in terms taste, texture, appearance and aroma. It started with the research design,
project end user, evaluation instrument, data gathering procedure, data processing, and statistical
treatment data. This study focuses on the current population of the present school year, its coverage is on
the 20% or 100 people of the total population only. Its main purpose is to identify if they can taste the
vegetables that is being used in Longganisa.This study considers the feedback of every participant of the
study regarding the substitution and its satisfactory to them. Each of the respondents will examine the
taste and its acceptability in market.

CHAPTER 2
THEORITICAL FRAMEWORK

REVIEW OF RELATED LITERATURE

According to Balido “Longganisa is a Philippine version of the Spanish sausage called

longaniza, it is a breakfast staple in Filipino homes”. Longganisa traces its roots to Spain, where
longaniza is a long, pork sausage seasoned with paprika, cinnamon, aniseed, garlic and vinegar. 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. Eggplant 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.

Conceptual framework
 This study was focused on development of the innovation of Famous Filipino dish Longganisa

using patola and eggplant as alternative extender. The paper defines Product Development as systematic,

commercially oriented research to develop products and processes satisfying a known or suspected

consumer need.

Frame 1 Input conceptualization of patola and eggplant as an alternative extender.

Frame 2 Presents the process. This covers the planning and designing of the project, project

development, testing and validation, and finalization.

Frame 3 The output, development of longaniza with patola and eggplant.

Frame 4 The result of evaluation on stakeholders on acceptability of using and patola and

eggplant as an alternative extender in to a Filipino dish Longganiza.

The research paradigm of the study was shown below.

INPUT PROCESS OUTPUT RESULT

1. Project planning
and designing. Acceptability of
Conceptualization
2. Project using and patola
of using Patola and Development of
Development and eggplant as an
Eggplant as an Longganiza using a
extender in to a
extender in to a 3. Testing and patola and eggplant
Filipino dish
Longganiza Validation Longganiza
4. Finalization
Figure 1. The Research Paradigm of the Patola and Eggplant as an Extender to a Longganiza

Assumption

The eggplant and patola in Longaniza is justifiable as evaluated by the respondents in terms of

execution, texture, taste, smell, product creativity and style.

Definition of Terms

For purposes of clarity and understanding, the following terms are defined as how they are used in the

study:

Appearance. Refers to the most important attribute of any food's appearance is its color,

especially when it is directly associated with other food-quality attributes, for example the changes that

take place during the ripening of fruit or the loss in color quality as food spoils or becomes stale.

Filipino style dish. It refers to the Filipino cuisine (Filipino: Lutuing Pilipino/Pagkaing Pilipino)

is composed of the cuisines of more than a hundred distinct ethno-linguistic groups found throughout

the Philippine archipelago.

Nutritive value. Refers to an indication of the contribution of a food to the nutrient content of the

diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of

the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can

be affected by soil and growing conditions, handling and storage, and processing.

Taste. It refers to one of the five senses that people have. When you have food or drink in your

mouth, your sense of taste makes it possible for you to recognize what it is.

Texture. It refers to those qualities of a food that can be felt with the fingers, tongue, palate, or

teeth.
 CHAPTER 3

OPERATIONAL FRAMEWORK

The chapter presents the project design, project development, testing and operating capabilities

and evaluation of the project. The definition and functions of each components part including the itemized

raw materials are presented in detail.

The presence of the Patola and Eggplant in Longganiza will give more nutritional benefits

compared to other Longganiza that we used to eat.

Project Design

This section explains how the project was implemented. The definition and functions of each

components part including the itemized raw materials are presented in detail. The researchers used

developmental method of research in this study to produce and develop the filling of cottage pie.

Patola and Eggplant as an alternative extender in Longganiza, the appearance and nutrients will

attract people to try. In making longganiza it gives the dish tastier and nutritious. The eggplant will

taste like meat.

Supplies and Materials

The quantity, name and description, unit cost and the total cost and materials used in the

construction of the project is shown in Figure 2.

The ingredients used in making the Longganisa with patola and eggplant was shown in table 1.

Table 1

Ingredients

Quantity Unit Name and description Unit cost Total cost

1 Kg Ground pork

1 Head Garlic (minced)

1 Cup Brown sugar

1 Tbsp. Paprika

1 Tbsp. Soy sauce

1 Tbsp. Vinegar

1 Tbsp. Cornstarch (diluted in water)

½ Cup Water or add as needed

3 Tbsp. Cooking oil

1/2 Cup Patola (minced)

1/2 Cup Eggplant (minced)

Salt and pepper to taste

5 Ft. Natural hog casing

Total Cost
 The tools and equipment used in making the Longganisa with patola and eggplant was shown in

table 2.

Table 2

Tools and Equipment

No. Tools/Equipment Description

1 Mixing bowl Used for mixing ingredients

2 Measuring cup It is used in measuring dry ingredients

3 Liquid measuring cup It is used in measuring liquid

ingredients

4 Sausage Stuffer A sausage stuffer is a kitchen tool which is

designed to assist people with stuffing

sausages. 

5 Sausage casing Using a pricker creates small

perforator perforations, allowing air to be released,

preventing your sausage from bursting

or spoiling.

6 Electric mixer Is used in mixing ingredients

7 Knife Is used by cutting the ingredients

8 Measuring spoon Used to measure an amount of an

ingredient, either liquid or dry.

9 Serving plate It is use to present the product.

 The Table 3 presents the summary of the project cost in the Development of Longganisa with

patola and eggplant as an alternative extender.

Table 3

Summary of the Project Cost in the Development of Longganisa with Patola and Eggplant

as an alternative extender.

Description Amount

Ingredients

Labor

Other fees (Gas)

Materials and Packaging

Total Cost

Project Development

The development presents the methods and procedure in the construction of the project. This is

represented by a flow chart followed by a detailed explanation of the stages of development of the project.
 Project Planning and Designing the Longganiza with
Patola and Eggplant

Development of Longganiza using patola and eggplant

as alternative extender

Taste and Testing of the Longganiza with patola and

eggplant

Finalization of Longganiza using patola and eggplant as

alternative extender

Figure 3. Flow Chart of Patola and eggplant as alternative extender in Longganiza

Planning and Designing. The researchers used developmental method of research in this study. The

developmental method of research refers to the systematic work drawing on existing knowledge gained

from research and / or practical experience that is directed to producing new materials, products, and

devices to installing new processes system in services and to improving substantially those already

produce or install

Gathering all the materials. The researchers prepared the tools and equipment and then wash and wipe

it with a clean towel. Next wash all the ingredients then cut it into required cuts and cook. Lastly, putting

it into a serving plate or container.

Taste and Testing. In part of this, researches will test how they can make the product and what will be

the solution of the problem they may face.

Revision. To ensure the perfect taste of the Longganiza with Patola and eggplant as alternative extender.

The researchers improve the product base on the suggestion from the initial taste testing.
Finalization. After a thorough evaluation with a near perfection of the product the researchers give final

detailing in the Longganiza with Patola and eggplant.

Testing and Operating Procedure

This section contains the trials made by the researchers in order for the product to meet its

standard appearance, aroma, taste, and texture with the help of individuals who specializes in the field of

food technology.

Project Evaluation

This section discussed the plans in the conduct of evaluation on the longganiza with patola and

eggplant of taste, texture, aroma, appearance, product creativity and style. It started with the research

design, project end user, evaluation instrument, data gathering procedure, data processing, and statistical

treatment data.

Research Design

In this study, the researchers used a developmental research design, which allows them to

regulate and manipulate an independent variable in relation to the dependent variable. This permits

researchers to assess their hypothesis or assumption by reaching a valid conclusion. It's appropriate for

this study because the researchers are working on a product.

Projected End User

 This study is consisted of twenty (20) respondents, Ten (10) respondents are students and Ten

(10) are professional. The sample of twenty (20) for a group of respondents is adequate enough as the

minimum requirements was ten (10).

Evaluation Instrument

The questionnaire was used as the main instrument in gathering and collecting of data. The

instrument guided the researcher in finding specific answer to the research problem. The questionnaire

was composed of statement indicators on the innovation of Longganiza with patola and eggplant, style in

terms of execution in appearance, aroma, texture, and taste.

Data Gathering Procedure

The researcher requested permission from the College Dean (CIT) for the conduct of this study

through letter which contain the purpose of the study. Once the request was approved, the researcher

proceeded with the development of the project.

Data Processing

The result of the survey was classified, tallied, and tabulated. The tabulated data constituted the

efficiency of Longganiza with patola and eggplant. The Likert scale technique was adopted to quantify

the response on the acceptability of pie on a five-point scale evaluation in terms of execution, texture,

taste, smell, product creativity, and style

Numerical Value Weight Mean Scale Value Descriptive Equivalent

5 4.5-5.0 Highly Acceptable

4 3.5-4.4 Very Acceptable

3 2.5-3.4 Acceptable

2 1.5-2.4 Less Acceptable

1 0.5-1.4 Not Acceptable

Statistical Treatment Data

Using the formula below, the data was analyzed using weighted arithmetic mean to determine

the weight of each individual option as the degree of the development of longganiza in terms of

texture, taste, appearance and aroma.

The formula is:

∑f (x )
x=
N

Where: X = is the weighted arithmetic mean

∑ f (x) = summation of the product of x and f

x = is the weight of score

f = is the frequency of each responses

N= is the total number of cases