Formulation and Analysis of Sibujing Condiment through Design Thinking: An Instructional Recipe Innovation for Home Economics
Main Article Content
Abstract
Home Economics education fosters sustainability by using local ingredients in food innovations. This study explores the development of a Sibujing-based condiment, a spice traditionally used in Palapa and widely cultivated in Mindanao, Philippines. Further it also aimed to enhance Sibujing condiment by evaluating its characteristics, quality, consumer acceptability, and satisfaction among fifty (50) end-users. A research and development (R&D) design using a mixed-method approach was employed, integrating qualitative and quantitative data. The design thinking process guided product innovation, ensuring responsiveness to consumer preferences. Sensory evaluation, hedonic scale, and customer satisfaction metrics assessed three formulations, the most preferred variant undergoing physicochemical and nutritional analysis. A comparison with commercially available condiment was also conducted. Results showed that the enhanced Sibujing condiment had a light orange appearance with red streaks, pleasant aroma, a slightly salty taste, and a coarse, oily texture. Physico-chemical analysis revealed 5.43 g ash content, 36.57 g moisture, 3.71 g protein, and 30.75 g fat. Nutritional analysis showed 385.75 kcal per serving, with 79 out of 80 respondents preferring it over a commercial brand. The research concludes that the Sibujing-based condiment is highly acceptable and demonstrates strong potential as an instructional recipe. Developed through the design thinking process, it exemplifies food innovation using local ingredients and can serve as a model for teaching food preservation technology in Home Economics education.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Abdullah, K. M., & Putit, L. (2023). The Determinants Influencing Consumer Acceptance of Innovative Traditional food Products: A Systematic literature review. Advances in Social Sciences Research Journal, 10(6.2), 330–344. https://doi.org/10.14738/assrj.106.2.15006
Añides, J. A., Dapar, M. L. G., Aranas, A. T., Mindo, R. A. R., Manting, M. M. E., Torres, M. A. J., & et al. (2019). Phytochemical, antioxidant, and antimicrobial properties of the white variety of ‘Sibujing’ (Allium ampeloprasum). Pharmacophore, 10(1), 1–12.
Amyoony, J., Gorman, M., Dabas, T., Moss, R., & McSweeney, M. B. (2023). The effect of allyl isothiocyanate addition on consumers’ saltiness perception. International Journal of Food Science & Technology, 59(2), 950–958. https://doi.org/10.1111/ijfs.16855
Aster, K.G.V., Castillo, J.R.B., Cheng, S.R. et al. Sawsawan: explicating the culinary heritage significance of Philippine condiments using bibliometrics (1972–2018). J. Ethn. Food 10, 19 (2023). https://doi.org/10.1186/s42779-023-00186-3
Barrett, D. M., Somogyi, L. P., & Ramaswamy, H. S. (2005). Processing fruits : science and technology. In CRC Press eBooks. http://ci.nii.ac.jp/ncid/BA71666393
Beavers, A. W., Kennedy, A. O., Blake, J. P., & Comstock, S. S. (2023). Development and evaluation of food preservation lessons for gardeners: Application of the DESIGN Process. Public Health Nutrition, 1–22. https://doi.org/10.1017/s1368980023002926
Boateng, L., Ansong, R., Owusu, W. B., & Steiner-Asiedu, M. (2016). Coconut oil and palm oil's role in nutrition, health, and national development: A review. Ghana Medical Journal, 50(3), 189–196. https://doi.org/10.4314/gmj.v50i3.10
Chavasit, V., & Photi, J. (2018). Condiments and sauces. In Elsevier eBooks (pp. 153–158). https://doi.org/10.1016/b978-0-12-802861-2.00015-8
Chen, J., & Rosenthal, A. (2015). Food texture and structure. In Elsevier eBooks (pp. 3–24). https://doi.org/10.1016/b978-1-78242-333-1.00001-2
Creswell, J. W. (1999). Mixed-Method Research. In Elsevier eBooks (pp. 455–472). https://doi.org/10.1016/b978-012174698-8/50045-x
Dapanas, K. M. M., & Duero, J. G. G. (2020). Product Innovation, Acceptability and Cost Analysis of the White Variety of ‘Sibujing’ (Allium ampeloprasum) for Potential Beverage. Pakistan Journal of Nutrition, 19(6), 271–278. https://doi.org/10.3923/pjn.2020.271.278
Dey, P., & Khaled, K. L. (2015). An extensive review on Allium ampeloprasum a magical herb. Int J Sci Res, 4(7), 371-377.
Fernández-Vázquez, R., Hewson, L., Fisk, I., Vila, D. H., Mira, F. J. H., Vicario, I. M., & Hort, J. (2014). Color influences sensory perception and liking of orange juice. Flavor, 3(1). https://doi.org/10.1186/2044-7248-3-1
Handayani, S. U., Mujiarto, I., Siswanto, A. P., Ariwibowo, D., Atmanto, I. S., & Mustikaningrum, M. (2022). Drying kinetics of chili under sun and microwave drying. Materials Today: Proceedings, 63(Suppl. 1), S153–S158. https://doi.org/10.1016/j.matpr.2022.02.119
Khan, N.A., Sultana, N. (2020). Natural Resource Management: An Approach to Poverty Reduction. In: Leal Filho, W., Azul, A., Brandli, L., Lange Salvia, A., Özuyar, P., Wall, T. (eds) No Poverty. Encyclopedia of the UN Sustainable Development Goals. Springer, Cham. https://doi.org/10.1007/978-3-319-69625-6_111-1
Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food. In Food science text series. https://doi.org/10.1007/978-1-4419-6488-5
Li, S., Zhou, Y., Yong, L., Xiao, X., Li, J., Liu, Z., Wei, S., Wu, J., & Song, Y. (2021). The consumption survey of condiments for restaurant customers in 7 provinces and cities of China. Chinese Journal of Food Hygiene, 33(2), 215-220.
Macabalang-Mama, R. D., & Cosrojas, K. D. J. (2024). Production and productivity of Sakurab (Allium Chinese G. Don) in BARMM, Lanao Del Sur, Philippines. Seybold Report Journal, 19(09), 92-107. DOI: 10.5281/zenodo.136292 77
Malalis, C., Barquilla, M., Zabala, V., Casas, K. M. M., & Ramayan, A. J. (2024). Roselle ice cream with sargassum alginate powder: Quality and customer satisfaction. Journal of Food and Nutrition Research, 63(4), 304–310.
Nakata, C., & Hwang, J. (2020). Design thinking for innovation: Composition, consequence, and contingency. Journal of Business Research, 118, 117–128. https://doi.org/10.1016/j.jbusres.2020.06.038
Razzouk, R., & Shute, V. (2012). What is design thinking and why is it important? Review of Educational Research, 82(3), 330–348. https://doi.org/10.3102/0034654312457429
Sasmitaloka, K. S., & Hidayat, T. (2022). The utilization of off-grade garlic bulb into garlic powder and its characteristics. IOP Conference Series: Earth and Environmental Science, 1024, 012015. https://doi.org/10.1088/1755-1315/1024/1/012015
Scazzocchio, B., Varì, R., D’Amore, A., Chiarotti, F., Del Papa, S., Silenzi, A., Gimigliano, A., Giovannini, C., & Masella, R. (2021). Promoting Health and Food Literacy through Nutrition Education at Schools: The Italian Experience with MaestraNatura Program. Nutrients, 13(5), 1547. https://doi.org/10.3390/nu13051547
Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13(4), 215–225. https://doi.org/10.1016/s0950-3293(01)00039-8
Spence, C. (2015). On the psychological impact of food colour. Flavour, 4(1). https://doi.org/10.1186/s13411-015-0031-3
Spence, C. (2018). The psychology of condiments: A review. International Journal of Gastronomy and Food Science, 11, 41–48. https://doi.org/10.1016/j.ijgfs.2017.11.004
Tang, C. S., Au, W., Schwarzer, R., & Schmitz, G. (2001). Mental health outcomes of job stress among Chinese teachers: role of stress resource factors and burnout. Journal of Organizational Behavior, 22(8), 887–901. https://doi.org/10.1002/job.120
Prescott, J. (2012). Taste matters: why we like the foods we do. Choice Reviews Online, 50(04), 50–2058. https://doi.org/10.5860/choice.50-2058
Zabala, V. B., & Goles, C. E. (2021). Watermelon Rind-Ponkan Marmalade: A Physico-chemical Analysis. Journal of Physics Conference Series, 1835(1), 012114. https://doi.org/10.1088/1742-6596/1835/1/012114
