I

EXPLORING OYSTER MUSHROOM (PLEUROTUS OSTREATUS) AS MEAT

ALTERNATIVE INGREDIENTS IN LONGGANISA PRODUCTION

___________________________________

A Technology Research Presented to

The Faculty of the Technical Vocational Teacher Education Department
College of Education
ISABELA STATE UNIVERSITY
City of Ilagan, Isabela

___________________________________

In Partial Fulfillment of the Requirements in the Subject

Technology Research II for the Degree
BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
Major in Food and Service Management

___________________________________

By

Bayucan, Mary Rose

Campus, Kristell Marey
Labayug, Marinelle Nica
Ranon, Lian Jenica

Midyear, 2024
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APPROVAL SHEET

The research attached hereto entitled, “EXPLORING OYSTER MUSHROOM

(PLEUROTUS OSTREATUS) AS MEAT ALTERNATIVE INGREDIENTS IN
LONGGANISA PRODUCTION” prepared and submitted by MARY ROSE L.
BAYUCAN, MARINELLE NICA P. LABAYUG, LIAN JENICA RANON AND
KRISTELLE MAREY G. CAMPUS in partial fulfillment of the requirements in the
subject Technology Research 2, for the degree BACHELOR OF TECHNICAL
VOCATIONAL TEACHER EDUCATION major in FOOD AND SERVICE
MANAGEMENT is hereby endorsed.

RUBY M. PETISME, MAIE

Adviser
Approved by the PANEL EXAMINERS

CATHERINEM. AGGABAO, MAIE

Panel Chair

JAIMEE M. SALDINO, MAIE VERONICA C. SINGSON, MAIE

Internal Member External Member

Approved and accepted in partial fulfillment of the requirements in the subject

Technology Research 2 for the degree BACHELOR OF TECHNICAL VOCATIONAL
TEACHER EDUCATION Major in FOOD AND SERVICE MANAGEMENT with the
grade of .

RIVERSON V. BARROGA, MTE ENGR. FREDDIE O. ORPERIA, Ph. D.

Chairperson, BTVTED Program Dean, College of Education

EGNR.MARIBEL S. ABALOS, DIT

OIC-Research and Development

Recorded:

ZACH CHAMBERLAINE M. CORPUZ, MIT

OIC-Campus Registrar
ISUI-TVE-ApS-015
Effectivity: August 01, 2018
Revision: 1
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ACKNOWLEDGEMENT

The researchers would like to express their gratitude to those who extended their

valuable help, advice, guidance, and cooperation in the accomplishment of this study:

First and foremost, praises and thanks to the Almighty God, for showering His

guidance and blessings throughout the research journey for the successful completion of

this research work;

To Engr. Freddie O. Orperia, Ph.D., the Dean of the College of Education and

Ms. Jaimee M. Saladino MAIE, their subject teacher in Research 1 (Methods of

Research) for their incomparable support and increment knowledge for the improvement

of this work;

The researchers would also like to give their warmest appreciation to their

Research 2 (Undergraduate Thesis/Research Paper) subject teacher, Ms. Helen T. Asio,

Ph.D. for her guidance and advice to carry out this research. Her spirit of empathy,

patience, and knowledge greatly helped the researchers. It was a great privilege and

honor to work and study under his supervision;

The researcher is also grateful to their parents, for their love, encouragement,

consistent inspiration, spiritual, moral and financial support that ignited them to carry out

this undertaking;

To the panel members who shared their insights and expertise in evaluating their

research work for without them who became the instruments, this humble piece has not

been successfully completed.

The Researchers
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DEDICATION

We humbly dedicate this research to God, whose wisdom and guidance have been

our constant source of strength throughout this process. His grace has carried us

through every challenge, and without His blessings, this work would not have been

possible. We also wish to dedicate this study to our families, whose unwavering support

and belief in us have inspired and motivated us every step of the way. Their patience and

understanding have been essential to our success.

Our deep appreciation goes to our mentors and educators, whose valuable

guidance and insight have greatly contributed to our growth as researchers. Their

dedication to our learning has been instrumental in the completion of this study.

Lastly, we thank all who supported us, directly or indirectly, throughout this journey.

Your encouragement and presence have played an important role in helping us reach

this milestone.

The Researchers
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ABSTRACT

This study was carried out to determine the acceptability of longganisa (garlic,

sweet and spicy) made of Oyster Mushroom as Alternative to Meat. This study was

conducted to 40 respondents who were selected through the use of purposive sampling:

10 children, 10 adult, 10 teenager, 10 food experts. This study was carried out at the

Isabela State University Ilagan Campus, during the school year of 2023-2024.This study

employed experimental and descriptive research designs to determine the level of

acceptability of (garlic, sweet and spicy) longganisa made of oyster mushroom as

alternative to meat. The researchers conducted an experiment on how to utilize the frozen

food products made from oyster mushroom and tested the level of acceptability through

actual sampling of the product. The statistical tools utilized in this study were Mean,

Standard Deviation (SD) and One Way Between Group Analysis of Variance. A 5point

Likert scale was used in the determination of the evaluators’ rating.

Result of this study revealed that none of the criteria for any of the longganisa

flavors show significant differences. The respondents did not perceive any substantial

variation in acceptability based on the flavor of the mushroom longganisa in terms of the

four criteria evaluated. The lack of significant differences suggests that the flavor of the

mushroom longganisa (garlic, sweet, or spicy) does not have a substantial impact on their

sensory attributes (appearance/color, aroma, taste, and texture) as perceived by the

respondents. This could imply that the choice of flavor may not be a critical factor in

terms of these sensory aspects for the respondents, or that all flavors are equally

acceptable or similar in terms of the evaluated criteria.

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Key words: Oyster Mushroom. Longganisa, Garlic, Sweet, Spicy

TABLE OF CONTENTS

Page

TITLE PAGE-------------------------------------------------------------------------------------------- i

APPROVAL SHEET---------------------------------------------------------------------------------- ii

ACKNOWLEDGEMENT---------------------------------------------------------------------------- iii

DEDICATION------------------------------------------------------------------------------------------ iv

ABSTRACT--------------------------------------------------------------------------------------------- v

TABLE OF CONTENT------------------------------------------------------------------------------- vi

LIST OF TABLES------------------------------------------------------------------------------------- ix

LIST OF FIGURES------------------------------------------------------------------------------------ xi

CHAPTER 1 INTRODUCTION

Background of The Study------------------------------------------------------------------- 1

Statement of the Problem------------------------------------------------------------------- 4

Significance of the Study-------------------------------------------------------------------- 5

Scope and Delimitation---------------------------------------------------------------------- 6

Definitions of Terms------------------------------------------------------------------------- 6

CHAPTER 2 REVIEW OF RELATED LITERATURE

Related Literature------------------------------------------------------------------------------- 9

Related Studies---------------------------------------------------------------------------------- 25

Conceptual Framework--------------------------------------------------------------------- 34

Hypothesis of the Study-------------------------------------------------------------------- 35

CHAPTER 3 RESEARCH METHODOLOGY

Research Design-------------------------------------------------------------------------------- 36
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Materials----------------------------------------------------------------------------------------- 36

Ingredients--------------------------------------------------------------------------------------- 37

Developmental Procedure------------------------------------------------------------------- 37

Preparation of Oyster Mushroom--------------------------------------------------------- 38

Data Gathering Instrument------------------------------------------------------------------ 38

Data Gathering Procedures----------------------------------------------------------------- 39

Statistical Treatment of Data--------------------------------------------------------------- 40

CHAPTER 4 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Process in Preparation Oyster Mushroom Longganisa in Different Flavors---- 41

Product Presentation--------------------------------------------------------------------------

CHAPTER 5 SUMMARY OF FINDINGS, CONCLUSION AND

RECCOMENDATION

Summary of Findings----------------------------------------------------------------------- 62

Conclusion------------------------------------------------------------------------------------- 63

Recommendation---------------------------------------------------------------------------- 64

References------------------------------------------------------------------------------------------------ 66

Appendices----------------------------------------------------------------------------------------------- 68

Evaluation Instrument--------------------------------------------------------------------- 69

Letter of Permission to Conduct the Study--------------------------------------------

Letter of Request to the Respondents---------------------------------------------------

Certificate of Research Ethics------------------------------------------------------------

Certificate of the Statistician--------------------------------------------------------------- 74

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Certificate of the English Critique-------------------------------------------------------- 75

Curriculum Vitae------------------------------------------------------------------------------ 81

LIST OF TABLES

Table Pages
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1 Tools and equipment needed in the Preparation of Oyster 36

Mushroom (garlic, sweet, spicy) Longganisa-----------------------------
2 Ingredients Used in the Production of Oyster Mushroom 37
Longganisa -----------------------------------------------------------------
3 Range of Numerical Ratings and Its Descriptive Equivalent---------- 39

4 Preparation of Oyster Mushroom ----------------------------------------- 41

5 Process of Preparing Garlic Oyster Mushroom Longganisa----------- 41

6 Process of Preparing Sweet Oyster Mushroom Longganisa----------- 42

7 Process of Preparing Spicy Oyster Mushroom Longganisa------------ 43

8 Level of Acceptability of Longganisa in Garlic Flavor Made of 44

Oyster Mushroom in Terms of Appearance, Aroma, Taste, and
Texture-----------------------------------------------------------------------------
9 Level of Acceptability of Longganisa in Sweet Flavor Made of 46
Oyster Mushroom in Terms of Appearance, Aroma, Taste, and
Texture-----------------------------------------------------------------------------
10 Level of Acceptability of Longganisa in Spicy Flavor Made of 49
Oyster Mushroom in Terms of Appearance, Aroma, Taste, and
Texture-----------------------------------------------------------------------------
11 General Level of Acceptability of the Longganisa in Garlic, 51
Sweet, and Spicy Flavors Made of Oyster Mushroom in Terms of
Appearance/Color, Aroma, Taste, and Texture as Evaluated by the
Children----------------------------------------------------------------------------
12 General Level of Acceptability of the Longganisa in Galric, 53
Sweet, and Spicy Falvors Made of Oyster Msuhroom in Terms of
Appearance/Color, Aroma, Taste, and Texture as Evaluated by the
Teenagers--------------------------------------------------------------------------
13 General Level of Acceptability of the Longganisa in Garlic, 56
Sweet, and Spicy Flavors Made of Oyster Mushroom in Terms of
Appearance/Color, Aroma, Taste, and Texture as Evaluated by the
Adults------------------------------------------------------------------------------
14 General Level of Acceptability of the Longganisa in Garlic, 58
Sweet, and Spicy Flavors Made of Oyster Mushroom in Terms of
Appearance/Color, Aroma, Taste, and Texture as Evaluated by the
Food Experts----------------------------------------------------------------------
15 Comparison on the General Level of Acceptability of Oyster 60
Mushroom Longganisa in Garlic, Sweet, and Spicy Flavors as an
Alternative to Meat in Terms of Appearance, Aroma, Taste, and
Texture as Perceived by the Different Groups of Respondents-------
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LIST OF FIGURES

Table Pages

1 Actual Photo of Oyster Mushrooms--------------------------------------- 9

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2 Photo of Beech Mushroom ------------------------------------------------ 10

3 Photo of Black Trumpet Mushroom-------------------------------------- 10

4 Photo of Button Mushroom ------------------------------------------------ 10

5 Photo of Chanterelle Mushroom------------------------------------------- 11

6 Photo of Crimini Mushroom ---------------------------------------------- 11

7 Photo of Enoki Mushroom ------------------------------------------------- 12

8 Photo of Hedgehog Mushroom ------------------------------------------- 12

9 Photo of King Oyster Mushroom------------------------------------------ 12

10 Photo of Lion’s Mane Mushroom----------------------------------------- 13

11 Photo of Maitake Mushroom ---------------------------------------------- 13

12 Photo of Morel Mushroom ------------------------------------------------ 14

13 Photo of Oyster Mushroom------------------------------------------------ 14

14 Photo of Porcini Mushroom------------------------------------------------ 15

15 Photo of Portobello Mushroom ---------------------------------------------- 15

16 Photo of Shitake Mushroom----------------------------------------------- 15

17 Conceptual 34

Framework----------------------------------------------------------

18 Flow Diagram of the Procedure in Making Oyster Mushroom 38

(garlic, sweet and spicy) Longganisa-------------------------------------