Development and Analysis of Sibujing-Turmeric Seasoning: An Instructional Recipe for the Home Economics Course
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Abstract
Home Economics education plays a significant role in promoting sustainable living by fostering environmental awareness, resource conservation, and cultural preservation. Utilizing locally available ingredients, such as sibujing—a traditional spice widely used in Maranao cuisine from Mindanao, Philippines—supports these goals by encouraging sustainable food practices and reducing reliance on commercial alternatives. Despite its significance, sibujing remains under-researched in instructional contexts. This study aimed to develop and evaluate a culturally relevant Sibujing-Turmeric seasoning as an instructional recipe for the Home Economics course, showcasing sustainable food innovation through local ingredients. Utilizing a Research and Development (R&D) research design guided by the Design Thinking framework, the study followed five phases: Empathize, Define, Ideate, Prototype, and Test. A sequential mixed-methods design was employed to integrate qualitative and quantitative data. Nine semi-experts and sixty consumer panelists from a Maranao community high school participated in the evaluation. Three prototypes with varying sibujing content were assessed for aroma, color, taste, and texture using sensory tools and customer satisfaction metrics. The most preferred formulation was further analyzed for nutritional and physicochemical properties. Results revealed that the seasoning was highly acceptable, with 195.90 kcal, 0.74g fat, 40.76g carbohydrates, 6.55g protein, 5.23g moisture, and 46.72g ash per 100g. Data analysis used thematic analysis and descriptive statistics. The findings support the seasoning’s use as an instructional recipe in teaching food preservation and sustainability. Future research may explore shelf-life enhancement and additional plant-based ingredients to strengthen sustainable practices in Home Economics education.
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