Bamboo Shoots (Bambusa Vulgaris) Bites: A Flavorful Twist On Siomai

Abstract

The research focused on modifying the traditional siomai recipe by replacing ground pork with young bamboo shoots, aiming to offer a more nutritious and plant-based version. The primary goal was to assess how acceptable different bamboo shoot-to-pork ratios would be in terms of sensory attributes. Methods: This study utilized quantitative research approach using Completely Randomized Design (CRD) with Five variations (T0–T4) were prepared by gradually decreasing the amount of ground pork from 250g to 0g and increasing bamboo shoots from 0g to 250g. Sensory evaluation was conducted among 62 students and 16 faculty-experts, who rated appearance, texture, aroma, and taste using a standardized 9-point hedonic scale. The collected data were subjected to statistical analysis to evaluate differences in responses. Results: All formulations were well-received. Student participants generally gave higher scores than faculty-experts. T4, made entirely with bamboo shoots and no pork, obtained the top ratings across all attributes: appearance (students 8.27; experts 7.88), texture (8.02; 7.56), aroma (7.98; 7.81), and taste (8.16; 7.94). Across treatments, average ratings fell between “Like Very Much” and “Like Extremely.” Although the original (T0) was rated positively, T4 stood out as the most preferred version. Conclusions: Replacing pork with bamboo shoots preserved or improved the product’s sensory qualities. T4 was the most favored, suggesting that bamboo shoots are a viable, health-conscious, and sustainable alternative for siomai production.