Chapter 1

THE PROBLEM AND ITS BACKGROUND

This chapter presents the introduction, theoretical and conceptual framework,

statement of the problem, hypothesis, significance of the study and definition of terms.

Introduction

In the Philippines, many people like to eat foods especially if it is delicious and

nutritious that makes Filipino want to taste it again and again whenever whatever they

want.

A patty, in other countries, is a flattened, usually round, serving of ground meat

or meat alternatives. The meat is compacted and shaped, cooked and served. Patties

can be eaten with a knife and fork in dishes like Salisbury steak, but are typically served

in a sort of sandwich called a “burger”, or a hamburger if is made from ground meat.

The patty itself can also be called a burger, whether or not it is served in a sandwich,

especially in the United Kingdom and Ireland, where the term “patty” is rarely used.

Similar-shaped meat cakes not made from ground beef may also be called “burger”:

“turkey burgers” or “fishburgers” may be made from reshaped mechanically separated

meat. Sometimes burgers are breaded. Veggie burger patties are made without meat,

usually of soy, but also often of other beans and occasionally of other mixed vegetables.

Patty is one of the favorite of all Filipino as their snacks or viand. Therefore, the

researchers decided to make an innovation of patty made from the bamboo shoots

(Dendrocamalus Asper) or labong to make it new and to create new taste. By helps of

bamboo shoots (Dendrocamalus Asper) or labong to create patty without meat. We all
know that meat is expensive, unlike to bamboo shoots or Labong that we may get in

farms.

Background of the Study

In Philippines, we known and called as labong the Bamboo shoots or bamboo

sprouts are the edible shoots (new bamboo culms that come out of the ground) of

many bamboo species including Bambusa vulgaris and Phyllostachys edulis. In Asia it

is usually cooked as a vegetable dishes. They can be fresh vegetable, canned or dried.

Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained

in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh

bamboo shoots are often boiled before being used in other ways. The toxins are also

destroyed in the canning process.

Bamboo shoots (Dendrocamalus Asper) or Labong usually found in a farms,

mountains, forests or Bamboo farm. There’s many Bamboo shoots (Dendrocamalus

Asper) or Labong where the researchers live. One of the reasons, why the researchers

make a study about innovating patty made from it. And to introduce this kind of

vegetables.

On the other hand, the Bamboo shoots (Dendrocamalus Asper) or Labong

lessen the expenses in foods. The researchers make an innovation by using bamboo

shoot that nutritious to our body. Bamboo shoots (Dendrocamalus Asper) are one of the

nutritious vegetable. May some people didn’t know it. Bamboo shoots (Dendrocamalus

Asper) lessen the expenditure in daily lives.

Statement of the Problem

 Generally, this study aimed to know to determine the acceptability of

Dendrocamalus asper “Bamboo shoot” as Burger Patty.

Specifically, it sought answers to the following questions:

1. What is the level of acceptability of Dendrocamalus Asper “Bamboo shoot” as

burger patty in terms of?

1.1. Taste;

1.2. Aroma;

1.3. Appearance and

1.4. Texture?

2. What is the general acceptability of Dendrocamalus Asper “Bamboo shoot” as

burger patty?

3. Is there significant difference between Dendrocamalus Asper “Bamboo shoot” as

burger patty to other patties?

Hypothesis

Based on the foregoing statement the study posited the following were;

There is no significant different between Dendrocamalus Asper “Bamboo shoot” as

burger patty to other patties.