UTILIZATION OF MUSA ACUMINATA (BANANA BLOSSOM) IN SIOMAI

An

Undergraduate Research

Presented to the

Faculty of College of Education

University of Rizal System

Antipolo City

In

Partial Fulfillment

Of the Requirements for the degree Bachelor of

Hospitality Management

KEN ANGELU ELLORAN RIVERA

EDREL MARK DRIO

ANGELO GUIBONE OBAR

DUSTIN RENZ ENRIQUEZ SANORJO

EDWARD PATIMO PARROCO

OCTOBER 2023
 CHAPTER 1

The Problem and its Background

INTRODUCTION

Musa Acuminata (Banana blossom) is a fleshly purple-skinned and tear- shaped flower
that grows at the end of a banana fruit cluster. The banana heart is traditionally used in
Southeast Asian and Indian cooking and can be eaten raw.

Banana heart its chunky flaky texture makes it an ideal substitute for fish. Some people
may choose to utilize Musa Acuminata (Banana blossom) for meat for a variety of reasons.
Dietary choice or dietary constraints are one probable explanation. For ethical, environmental,
or health reasons, some people follow vegetarian or vegan diets and prefer plant-based
alternatives to meat. Musa Acuminata (Banana blossoms) have a comparable texture to meat
and absorb flavors effectively, making them an appropriate alternative in recipes. Furthermore,
utilizing banana blossoms might cater to a broader audience, including vegetarians, making the
dish more accessible.

Siomai is the Surapong Filipino term for steamed Chinese dumpling that is usually filled
with pork and occasionally with shrimp. For Americans, it can be pronounced as“siumai” (siu
mai) or “shumai”(shu mai).

In the Mandarin language, it is “shaomai.” In our familiar taste of siomai we have to

consider that this food can be flavored with other ingredients so that it tastes different. In our
case, we plan to utilize the meat used as an ingredient in making siomai with a vegetable called
Musa Acuminata. We need to train ourselves to invent food that we can source especially good
health benefits. We aimed to determine the viability of banana heart siomai and introduce a
more nutritious version of siomai.

To use Musa Acuminata (banana blossom) in siomai, it can be thinly sliced and added to
the rest of the filling ingredients, such as onions, garlic, and seasonings. The siomai can then be
steamed or fried until cooked through. Musa Acuminata (Banana blossom) siomai is a delicious
and nutritious dish that is perfect for any occasion. It is also a great way to add more vegetables
to your diet and to make a healthier version of siomai.

There are several benefits to using Musa Acuminata (banana blossom) in siomai. It is a
good source of fiber, vitamins, and minerals, including vitamin C, potassium, and magnesium. It
is also a low-calorie food, making it a good choice for people who are trying to lose weight or
maintain a healthy weight. Additionally, banana heart is a sustainable ingredient that can be
grown year-round.

The utilization of Musa acuminata in siomai is a promising approach to improving the

nutritional value and taste of this popular dish. Musa Acuminata (Banana blossom) is a good
source of fiber, vitamins, and minerals, and it has a meaty texture and flavor that makes it a
suitable substitute for meat or seafood. Additionally, Musa Acuminata (banana blossom) is a
sustainable ingredient that can be grown year-round.
 The aim of this research is to produce a siomai recipe that incorporates banana blossom
as a meat substitute. Banana blossom is a healthy and sustainable product that can be utilized
to make siomai more affordable and accessible, particularly for individuals living in
underdeveloped nations. This is critical in order to make banana blossom siomai a viable and
desirable alternative to traditional meat-based siomai.
Statement of the Problem

This study aimed to determine Musa Acuminata (Banana blossom). Specifically, it sought to
answers the following questions:

1.How did the research utilize Musa Acuminata (Banan blossom) utilized in making siomai?

2. What is the result of sensory evaluation of the respondents on the the utilization of to Musa
Acuminata (Banana blossom) siomai with respect to:

2.1 appearance

2.2 texture

2.3 aroma

2.4 palatability; and

2.5 general acceptability

3. Is there significant difference in the sensory evaluation of responses on the Musa Acuminata
siomai and regular meat siomai on above mentioned variables?

Theoretical Framework

In this study respondents have expected standards on the quality of a burger which is being

sold currently in market. If the banana blossoms and banana peeling burger patty with or

without coconut sap would meet their expected qualities in terms of appearance, aroma, texture,

taste and general acceptability, then it is acceptable to the market.

Sensory quality should be considered as a key factor in food acceptance because

consumers seeks food with certain sensory characteristics. The acceptance of the food will

depend on whether it responds to consumer needs and on the degree of satisfaction that is able

to provide (Heldman). Acceptance of a food is basically the result of the interaction between

food and man at a certain moment, food characteristics (chemical and nutritional composition,

physical structure and properties) the influence of consumers decision to accept or reject a food

(Shepherd , 1989) (Shepherd and Sparks, 1994)

Another theory of this study is the study of Planned Behaviour (TPB) is an expansion on the

theory of reasons action (TRA), first introduced by (Fishbeil and Aizen, 1975). TRA describes

measures to attitudes and social normative perceptions of a specific behaviour that to an

intention to perform the behaviour (Montano and Kasprezyk, 2002). An attitude towards and

behaviour is an individual’s” belief about what will happen if he or she perform the behaviour”

(EDERG, 2013). Attitude are shaped by an individual’s judgement either positive or negative, of

the expected outcomes of performing a behaviour (Aizen, 2011). A behavioural belief is the

individual’s perception of the lightly consequences of performing the behaviour (Aizen, 2011).

(Mattle A&O, Veill, JW, 2003) stated on their theory “Amongst the most popular Satisfaction

Theory” that disconfirmation theory which argued that satisfaction is related to the size and

direction of the disconfirmation experience that occurs and as a result of comparing service

performance against satisfaction. Elastically, satisfaction is the result direct experiences with

products or services and it occurs by comparing perception against a standard

In this study may purchase a nutritious local food using value-added product that may affect

to one’s behaviour and perception. This theory would pattern or asses one’s behaviour on how

they accept the experiment product in terms of appearance, aroma, texture, taste and general

acceptability. It is believed that one’s action is influenced by behaviour and perception, such an

instance, a person is fun on eating healthy food infused value-added product that is organic this

would affect to its behaviour or perception to accept and purchase the product.