The coconut is one of
the most versatile plant species in tropical countries since every part of the
coconut can be utilized from trunk to nut. Due to its abundance and flexibility
it has been a part of Philippine Culture and life. Coconut production makes up
one of the four major sectors of Philippine agriculture and about a third of
the country’s population is involved in coconut production as their main source
of livelihood according to (Bautista, et, al. 2005).
Man cannot live without food. There have been many
varieties of food, which are continuously being recognized to fit the fast changing
lifestyle of people brought about by rapid industrialization. Life has been
very busy that people will prefer buying snacks that can be eaten while doing
other activities such as hamburgers.
Burger patties have been acknowledged for ages. It was
discovered many years ago that today burger stands and food houses existed
rapidly. The usual burger patty is composed or is made of meat such as pork.
The utilization of different material other than pork as raw material of burger
patties is now being realized.
Coconut residue or locally known as “sapal ng niyog” is a
solid material obtained after extracting coconut milk from the fresh grated
coconut or comminuted meat. It represents approximately 25-40% of the weight of
freshly grated meat in a waste basis depending on the coconut milk extraction
process that is used (Bautista, et, al. 2005). The production of coconut flour
is just one of the possible transformations for coconut residue into a usable
product. Coconut residue has a potential to be used in the production of
coconut patty. Coconut patties are just like ordinary burger patties, only they
are more economical and healthy.
The abundance of raw materials in the country is a major
factor for the production of coconut patties to be feasible. Coconut patty,
being newly discovered product from coconut residue is now being established to
be a competitive and economical substitute to the burger patties that we have
burger patties are prepared from fresh grated coconut residue mixed with ground
pork, eggs and spices and cooked until golden brown. Coconut residue (sapal) is
used as filler and as substitute to ground pork or beef to produce a low cost
but nutritious viand. It is being disseminated among women in coconut producing
communities. It can also be prepared without ground pork but only mixed with
purpose of this research is to introduce a meatless patty in the market by
utilizing the coconut pulp and developing it into a meat substitute in burger
patty. And aims to reduce waste material because coconut pulp (sapal) is being
thrown after getting its milk, this will help in the environment to reduce the
waste by converting into a new product.