Abstract: This study focuses on the formulation, analysis, and acceptability of chips made from oyster and banana pseudostem—an innovative approach to value addition and waste reduction. This research aims to develop a novel snack product that meets consumer expectations for taste, texture, aroma, and appearance. The method used in this study was experimental-developmental method of research. In the experimental method attempted to investigate the proportion of Oyster-Banana Pseudostem Chips using three treatments while developmental research, this method used for formulation of Oyster-Banana Pseudostem Chips for potential development and commercialization. This used the Completely Randomized Design (CRD). The sensory qualities was evaluated by 10 semi-trained panelists and 100 evaluators. Score cards with the Nine (9) Points Hedonic Scale was used to obtain the data. The mean and Analysis of Variance (ANOVA) were used to analyze the data into alpha level set at 0.01 alpha. Findings on the sensory evaluation of Oyster-Banana Pseudostem Chips showed that Treatment C (75g Pseudostem and 25g oyster) was the best in all three quality attributes. In the general acceptability in terms of appearance, aroma, taste, and texture, Treatment C (75g Pseudostem and 25g Oyster) had the highest mean score with qualitative description of “liked extremely”. There was no significant difference in terms of sensory qualities of varied formulation of oyster-banana pseudostem chips among the three treatments. In the general acceptability, there was a significant difference among three treatments in terms of appearance, aroma, taste and texture. Upon testing the microbial and proximate analysis of the best product, the Oyster-Banana Pseudostem Chips was safe for human based on the DOST standard for microorganism test for products belonging to the Snack Foods category.

Keywords: Pseudostem, Oyster, Chips, Formulation, Analyses and Acceptability

| DOI: 10.17148/IARJSET.2025.125371