The productive status of the Bamboo Industry in some parts of the country has been our economic pride over the years. Matured bamboo is used in handicrafts, furniture, and as a building material. The young bamboo shoot emerged from the ground as a shoot and is now known locally as "labong." The researchers created flavored bamboo chips that were sun-dried and oven-dried in this study. The color and appearance, texture, flavor and taste, and general acceptability of the flavored bamboo chips, both oven-dried and sun-dried, were investigated. Significant differences in the variable proportions of the ingredients, as well as the sensory characteristics of the flavored bamboo chips using the two methods, were also investigated.
In this study, the experimental method was used. There were five treatments, the first of which was the original bamboo chips. The remaining four treatments are Treatment 2 (1/2 salt and 1/8 pepper), Treatment 3 (1/4 salt and 1/16 pepper), Treatment 4 (1/4 sugar), and Treatment 5 (1/8 sugar). The treatments were also dried using two methods: oven drying and sun drying. Ten experts evaluated the various flavors of treated bamboo chips.
The two methods used to dry the flavored bamboo chips were discovered to be widely accepted. However, the oven-dried version stood out more than the sun-dried version in tenns of color, appearance, and taste. Furthermore, when sugar is added to flavored bamboo chips, whether sun-dried or oven-dried, they have preferable sensory characteristics to salt and pepper or none at all. As a result, by adding sugar, the value of flavored bamboo chips can be increased without sacrificing their desirability or general acceptability.
Hence, it is suggested that the flavored bamboo chips be oven-dried rather than sun-dried before being mixed with either squash or carrot. Furthermore, the research can be extended to the business venture of flavored bamboo chips and their packaging.

Thesis (Bachelor of Science in Hospitality Management)

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