Sensory Acceptability of Banana Blossom (Musa Acuminata) Burger Patty
DOI:
https://doi.org/10.54536/jcbmm.v2i1.8043Keywords:
Acceptability, Banana Blossom, Burger Patty, Food Innovation, Sensory EvaluationAbstract
This study evaluated the sensory acceptability of Banana Blossom (Musa acuminata) Burger Patty formulated in three different treatments. Specifically, the study assessed the product’s appearance, aroma, taste, texture, and general acceptability and determined whether significant differences existed among the treatments. A quasi-experimental research design was employed, involving 65 third-year Bachelor of Science in Hospitality Management students from the University of Antique–Tario-Lim Memorial Campus who participated in the sensory evaluation using a 9-point hedonic scale. Data were analyzed using mean, standard deviation, and one-way analysis of variance (ANOVA). Results revealed that all three treatments were rated positively across all sensory attributes, with mean scores ranging from 7.42 to 8.04, indicating a high level of acceptability. Treatment 2 obtained the highest overall acceptability rating (M = 7.98, SD = 0.97), particularly in texture and general acceptability. However, ANOVA results showed no significant differences among the three treatments in terms of appearance (p = .135), aroma (p = .392), taste (p = .263), texture (p = .246), and general acceptability (p = .290). The findings suggest that banana blossom can be successfully utilized as a primary ingredient in burger patty production and remains acceptable across varying treatment levels. Consequently, banana blossom burger patty demonstrates potential as a nutritious, sustainable, and innovative plant-based meat alternative.
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Copyright (c) 2026 Fritch Aina M. Bactol, Hycinth Faith C. Castilio, Marian Jade A. Plaquino, Rea Mae S. Gargar, John Ferds O. Alolod, Marvin B. Tindog, Reynold M. Millondaga
This work is licensed under a Creative Commons Attribution 4.0 International License.
