“Lowland Kangkong (Ipomoea Aquatica)-Flavored Rice Cake Wrapped in Green-Stemmed Alugbati (Basella Alba L.) Edible Wrapper”

This study focuses on the development of a nutritious and environmentally friendly snack by creating a Lowland Kangkong (Ipomoea aquatica)-flavored rice cake wrapped in an edible Green-Stemmed Alugbati (Basella alba L.) leaf wrapper. Motivated by the increasing demand for health-conscious and sustainable food products, this research explores the underutilized potential of Kangkong and Alugbati, both rich in vital nutrients such as iron, other minerals, calcium, vitamin A, vitamin C, dietary fiber, and antioxidants. Kangkong, commonly known as water spinach, is valued for its immune-boosting and digestive benefits. At the same time, Alugbati’s mucilaginous texture makes it suitable as a biodegradable, edible packaging material that can replace conventional plastic wrappers. This innovative combination aims to provide a nutritious snack option that supports local agriculture and addresses environmental concerns related to plastic waste. The study employs an experimental design based on the Input-Process-Output framework, involving the preparation and processing of the Lowland Kangkong-flavored rice cake wrapped in Green-Stemmed Alugbati leaves, followed by sensory evaluation to assess Texture, taste, Aroma, color, and overall acceptability among 30 respondents. Additionally, the research examines the economic feasibility through return-on-investment analysis. By integrating local plants into modern snack products and utilizing plant-based edible wrappers, this study contributes to the development of sustainable food innovations. It offers valuable insights for entrepreneurs, vendors, consumers, and future researchers. The findings are expected to promote healthier eating habits, reduce packaging waste, and encourage the development of cost-effective, nutritious snacks in the Philippine context.