| This study aligns with Sustainable Development Goal 3 (Good Health and Well-Being) by
exploring tofu and banana blossom as alternatives to traditional pork siomai. Traditional siomai
recipes typically have high saturated fat content, which can lead to various cardiovascular health
issues. This study examines the nutritional benefits, flavor, texture, and consumer acceptance of
tofu and banana blossom siomai as a healthier alternative. A descriptive-experimental research
approach was employed to evaluate the nutritional content and sensory properties of the
alternative siomai. A group of 30 Senior High School students from the University of Batangas
took part in taste tests and surveys to assess variations in flavor, texture, and overall preferences.
Furthermore, strand experts who would benefit from the research reviewed the outcomes to
guarantee credibility and relevance. This approach ensured a representative and unbiased
sample, leading to more widely applicable findings. Data was gathered through structured
questionnaires distributed via Google Forms, and statistical methods, including the Likert scale,
were employed for data analysis. The results indicate a significant difference in quality between
siomai made from tofu and banana blossom and the traditional siomai. These findings aim to
highlight the possible health advantages of plant-based ingredients, promoting better dietary
selections among students. Additionally, the study raises awareness of sustainable and
heart-healthy food alternatives, encouraging a transition toward plant-based eating habits. |
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