Development and evaluation of ubod cocos nucifera balls as plant-based meatball alternatives

Catubig, Raymund

Abstract

The consumption of meat has long been associated with various health and environmental concerns, prompting the exploration of alternative protein sources. The study aimed to formulate a plant-based ball using the heart of the coconut palm (ubod) as an alternative to meat. A quantitative research method and quasi-experimental research design were used in this study. The research environment was one of the state universities in Cebu City, Philippines with 38 respondents. The Sensory Evaluation Form and Hedonic Rating Scale were used as an instrument for data gathering. Among the four treatments, treatment 3 was chosen to undergo microbial analysis with the best measurement of 70% ubod and 30% flour. Thus, the results of the microbial analysis of the product were within the safe limit and safe for consumption. Four treatments of ubod ball were prepared and the results showed that the treatment 2 and treatment 3 ubod balls are acceptable and do not have significant differences in terms of its sensory characteristics and the overall acceptability. Among the four treatments, the control treatment was the most acceptable with a computed mean of 8.13 which means extremely-liked. The treatment 4 was the only moderately liked by the respondents with a computed mean of 6.76. Furthermore, a techno-guide on ubod ball was developed showcasing its microbial laboratory results, sensory characteristics results, objectives, recipe and costs. Therefore, it is concluded that there is a need to improve or revise the procedure made and amount of measurement in the ubod ball. Keywords: formulation, ubod, cocos nucifera, ball, meatball

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