Development Of Katmon Fruit (Dillenia Philippinensis) As Hard Seltzer/
Atag, Nika B.
Development Of Katmon Fruit (Dillenia Philippinensis) As Hard Seltzer/ Nika B. Atag ,Angelica Mhae M. Bucud, Ruth Irish M. Larita, Carlo D. Lobo and Ma. Chatty Lou S. Pacuan-cuan.-- - Technological University Of The Philippines, Manila. 2024 - x, 136 pages. 29 cm
Bachelor's thesis
College of Liberal Arts.--
Includes bibliographic references and index.
The study, Development of Katmon Fruit (Dillenia philippinensis) as Hard Seltzer aims to
create a hard seltzer beverage using the tropical Katmon fruit, also known as Bihis,
Kullammbug, Palali, Elephant Apple, and Catmon. This fruit belongs to the Dilleniaceae
family and is extensively cultivated in the Philippines. It typically grows as a large, round
fruit, reaching diameters of up to 10 cm, and is characterized by a course, spiky outer skin.
Its flesh is juicy, yellow orange, mildly tangy, and carries a sweet taste, containing multiple
small, edible black seeds. The objective is to craft an alcoholic drink with a novel and
enhanced flavor profile, versatile enough to be used as a spirit in cocktail mixes. The
primary components of this hard seltzer include Katmon fruit, distilled water, sugar, yeast,
yeast nutrients, glycerin, and carbon dioxide gas. To ensure its safety for consumption, the
Katmon hard seltzer underwent various tests. Microbial analysis revealed standard plate
counts of 110 CFU/g, coliform counts of <10 CFU/g, and yeast and mold count of <10
CFU/g, demonstrating a safe bacterial presence within the product. Additionally,
physicochemical analysis, such as pH value measured at 3.52 g/300g using a glass
electrode, falls within the slightly acidic range of 3.0 to 4.0 pH. Alcohol by volume (ABV)
analysis indicated a 3.14% Alcohol-by-Volume via gas chromatography, falling within the
acceptable range for light beer alcohol content, which typically ranges from 2% to 3%. The
evaluation involved five (5) Food and Beverage experts and forty (40) end-users, totaling
forty-five (45) respondents who assessed the Katmon hard seltzer. The overall general
acceptability score of 8.6 was obtained, signifying positive feedback and reviews from the
respondents, thus indicating the safety, acceptability, and market potential of the Katmon
hard seltzer.
Hotel and Restaurant Management
Hard Seltzer
BTH TX 911.3 / A83 2024
Development Of Katmon Fruit (Dillenia Philippinensis) As Hard Seltzer/ Nika B. Atag ,Angelica Mhae M. Bucud, Ruth Irish M. Larita, Carlo D. Lobo and Ma. Chatty Lou S. Pacuan-cuan.-- - Technological University Of The Philippines, Manila. 2024 - x, 136 pages. 29 cm
Bachelor's thesis
College of Liberal Arts.--
Includes bibliographic references and index.
The study, Development of Katmon Fruit (Dillenia philippinensis) as Hard Seltzer aims to
create a hard seltzer beverage using the tropical Katmon fruit, also known as Bihis,
Kullammbug, Palali, Elephant Apple, and Catmon. This fruit belongs to the Dilleniaceae
family and is extensively cultivated in the Philippines. It typically grows as a large, round
fruit, reaching diameters of up to 10 cm, and is characterized by a course, spiky outer skin.
Its flesh is juicy, yellow orange, mildly tangy, and carries a sweet taste, containing multiple
small, edible black seeds. The objective is to craft an alcoholic drink with a novel and
enhanced flavor profile, versatile enough to be used as a spirit in cocktail mixes. The
primary components of this hard seltzer include Katmon fruit, distilled water, sugar, yeast,
yeast nutrients, glycerin, and carbon dioxide gas. To ensure its safety for consumption, the
Katmon hard seltzer underwent various tests. Microbial analysis revealed standard plate
counts of 110 CFU/g, coliform counts of <10 CFU/g, and yeast and mold count of <10
CFU/g, demonstrating a safe bacterial presence within the product. Additionally,
physicochemical analysis, such as pH value measured at 3.52 g/300g using a glass
electrode, falls within the slightly acidic range of 3.0 to 4.0 pH. Alcohol by volume (ABV)
analysis indicated a 3.14% Alcohol-by-Volume via gas chromatography, falling within the
acceptable range for light beer alcohol content, which typically ranges from 2% to 3%. The
evaluation involved five (5) Food and Beverage experts and forty (40) end-users, totaling
forty-five (45) respondents who assessed the Katmon hard seltzer. The overall general
acceptability score of 8.6 was obtained, signifying positive feedback and reviews from the
respondents, thus indicating the safety, acceptability, and market potential of the Katmon
hard seltzer.
Hotel and Restaurant Management
Hard Seltzer
BTH TX 911.3 / A83 2024