Status : Verified
| Personal Name | Tanangonan, Fennie Mae T. |
|---|---|
| Resource Title | Physicochemical and microbiological characterization of traditional bayi-bayi produced in Miag-ao, Iloilo, Philippines |
| Date Issued | 9 January 2025 |
| Abstract | Bayi-bayi, a traditional coconut-rice cake delicacy in Miag-ao, Iloilo, Philippines, reflects cultural identity and provides local livelihood. This study documented its production process and characterized its physicochemical and microbiological properties using a two-phase exploratory-sequential design. Phase 1 involved key informant interviews with participant observation. Data were scrutinized using content analysis. Phase 2 employed physicochemical and microbiological analyses. One-way ANOVA determined significant differences among samples, with Tukey’s HSD as the post hoc test (p < 0.05). Eight female key informants, aged 38 to 77 years with 16 to 55 years of bayi-bayi production experience, contributed their knowledge, highlighting the informal transmission of this artisanal practice. Locally sourced ingredients: glutinous rice (pilit), coconut, sugar, and traditional tools: wooden mortars and pestles were used. The process involves sourcing ingredients, preparing toasted pilit flour and sweetened coconut strips, mixing, pounding into a paste, and packaging in banana leaves. Risks of contamination, spoilage, microbial growth due to insufficient preparation, improper handling, and inadequate hygiene practices were identified during production. The final product is oblong or round, brown, sticky, and chewy, with balanced coconut and pilit flavors and moderate sweetness. Physicochemical analyses of samples from the top three producers revealed significant differences in pH (6.34–6.85), moisture content (14.56%–21.27%), aw (0.921–0.939), and TSS (35.079–41.740°Bx). Microbiological analyses showed high heterotrophic plate counts (2.50×107–4.35×107 CFU/g) exceeding FDA standards, and Staphylococcus aureus contamination in one sample (5.85×105 CFU/g), posing health risks. Despite these challenges, bayi-bayi provides economic value, with vendors earning PHP 1,001 to 5,000 and selling 350 to 1,050 units weekly. The study emphasizes the need for imp |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Bayi-bayi; Rice cakes—Philippines; Coconut rice-cake; Food Safety; Traditional Filipino delicacies; Food handling; Microbiological analysis; Coconut products—Philippines |
| Material Type | Thesis/Dissertation |
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access