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Development of lakatan banana (Musa acuminata) as a substitute for soybean in taho

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creativework.keywordsacceptability, banana-based taho, lakatan banana (Musa acuminata), product development.
dc.contributor.advisorRamirez, Edren F.
dc.contributor.authorAndaya, Renmay A.
dc.contributor.authorApilado, Ashlyn A.
dc.contributor.authorOreiro, Natalia C.
dc.contributor.authorSabado, Victoria S.
dc.contributor.authorTangalin, Charlyn C.
dc.contributor.chairHufana, Zhelyn A.
dc.contributor.committeememberCacanindin, Geremy S.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-06-04T14:51:28Z
dc.date.available2026-06-04T14:51:28Z
dc.date.issued2026-01
dc.descriptionFull text
dc.description.abstractThe Lakatan Banana (Musa acuminata) as a Substitute for Soybean in Taho is a classic Filipino dessert innovatively developed by using Lakatan banana as the base curd or primary flavoring component instead of traditional soybeans. This study aimed to standardize the formulation and production process, evaluate the sensory, microbiological, and physicochemical properties, assess consumer acceptability, determine shelf life, compute production costs, and develop an appropriate marketing plan. Developmental, descriptive, and quantitative research methods were employed, incorporating sensory evaluations using ranking tests, descriptive tests, attribute profiling, and hedonic rating scales. Data gathered were analyzed using MS Excel to summarize responses and determine overall acceptability. Results revealed that Treatment 1— composed of Lakatan banana combined with evaporated milk, lemon, unflavored gelatin, sago pearls, and muscovado syrup—was the most preferred by consumers. Microbiological and physicochemical analyses conducted by DOST confirmed that the product was safe for human consumption, with refrigeration identified as the most effective preservation method. Production cost analysis further showed that the product was comparable to existing commercial brands. Overall, the Lakatan Banana as a Substitute for Soybean ins Taho demonstrated strong consumer acceptance and significant market potential as a functional and sustainable snack product.
dc.format.extentxiii, 147 p.: ill. (col.)
dc.identifier.citationAndaya, R. A., Apilado, A.A., Oreiro, N. C., Sabado, V. S. & Tangalin, C. C. (2026). Development of lakatan banana (Musa acuminata) as a substitute for soybean in taho. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1694
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subject.ddcFood technology
dc.subject.ddcFood products
dc.subject.ddcCooking – Banana
dc.subject.ddcSoy Processing
dc.titleDevelopment of lakatan banana (Musa acuminata) as a substitute for soybean in taho
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameMusa acuminata
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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