International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Volume 8 Issue 1
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Development and Evaluation of Tinapang Lawlaw (Sardinella lemuru)–Kangkong (Ipomoea aquatica) Siomai

Author(s) Ms. Cyril Balmedina Abanes
Country Philippines
Abstract The development of a sustainable food system that promotes good health requires innovation and the application of various strategies and tools. This study developed and evaluated an innovative product, Tinapang Lawlaw (Sardinella lemuru)-Kangkong (Ipomoea aquatica) Siomai, using an experimental and developmental research approach. The study evaluated the microbial quality, sensory characteristics, acceptability, proximate and nutritional compositions and estimated selling price of the three formulations of tinapang lawlaw-kangkong siomai. The researcher performed the sensory evaluation of the three (3) formulations of tinapang lawlaw-kangkong siomai for the sensory characteristics quality in terms of appearance, aroma, texture, and taste using the Quantitative Descriptive Analysis (QDA) by 15 trained panelists. Acceptability of the three formulations was evaluated by 50 consumers-panelists. Formulations had a total E. coli count of less than 10 CFU*/g and were free from Salmonella. The results showed that the formulation with an equal ratio of tinapa and kangkong had the highest level of acceptability.
The proximate and nutritional composition analyses of the product revealed some promising health benefits. It contained 56.4 grams of moisture, 2.96 grams of ash, 8.51 grams of fat, and 11.3 grams of protein, making it a nutritious choice. Furthermore, it was found to have low levels of vitamin D3 and crude fiber, which could be beneficial for certain dietary needs. The estimated selling price was also found to be low, making it a potential alternative to traditional Siomai products that use meat. The study recommends further research on the marketability and shelf life of the product, as well as the development of other formulations and the use of other ingredients to improve its overall quality. The findings of this study demonstrate the potential of tinapang lawlaw-kangkong siomai as a sustainable and nutritious food product that can promote good health and contribute to a more sustainable food system.
Keywords Tinapang Lawlaw, Kangkong, Siomai,Sustainable Food
Published In Volume 8, Issue 1, January-February 2026
Published On 2026-01-04
DOI https://doi.org/10.36948/ijfmr.2026.v08i01.65549
Short DOI https://doi.org/hbhsfx
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E-ISSN 2582-2160
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