Optimization and Sensory Evaluation of Reformulated Longganisa Using Linear Programming

The rising cost of pork and the increasing health concerns associated with red and processed meats have prompted the need for alternative ingredients in traditional Filipino dishes. This study aimed to develop a healthier, more cost-effective version of longganisa by substituting pork with yellowfin tuna, banana blossoms, and roasted peanuts. Linear programming (LP) was used to optimize the ingredient proportions, striking a balance between maximizing nutritional value and minimizing production costs. The optimization process, based on the most preferred formulation, resulted in a 35% reduction in calories, from 3,602.63 kcal in the traditional recipe to 2,339.70 kcal, and a 49% decrease in fat content, from 220.77 g to 113.23 g. The protein content was adjusted to 176.17 g, and the carbohydrate content exceeded the minimum requirement of 221.86 g, reaching 269.52 g. Additionally, the reformulated product proved more affordable, costing P=307.22 per mix, compared to P=423.35 for the traditional pork-based version, which reflects the cost of the ingredient mix for making longganisa with 1 kg of pork. Sensory evaluation indicated high consumer acceptability, with a flavor scoring 7.63 and an overall acceptability of 8.00, demonstrating that the reformulated longganisa retained the sensory appeal of the traditional product. This study confirms that creating a nutritionally optimized, cost-effective, and sensory-pleasing alternative to pork-based longganisa is possible, underscoring the potential of ingredient substitution and LP-based optimization for developing healthier and more sustainable food options.