MARC details
| 000 -LEADER |
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| fixed length control field |
03065nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260323143554.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260323b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH T 73 |
| Item number |
L85 2026 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
LIU, JANINE |
| Relator term |
Author |
| 245 ## - TITLE STATEMENT |
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| Title |
Development of Averrhoa Carambola "starfruit" (balimbing) ketchup/ |
| Statement of responsibility, etc. |
Janine Liu, Rita M. Avila, Kimberly Gorospe, Reyna Ross O. Dorero, and Rebecca Grace f. Mata.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
MANILA |
| Name of publisher, distributor, etc. |
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES |
| Date of publication, distribution, etc. |
2026 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xi, 95 pages: |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
Bachelor's Thesis |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Industrial Education.-- |
| Degree type |
Bachelor of Science in Industrial Education: |
| Name of granting institution |
Technological University of the Philippines, |
| Year degree granted |
2026 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
This study focused on the development of ketchup using Averrhoa<br/>Carambola (balimbing) as the primary ingredient to produce a nutritious and<br/>acceptable alternative to conventional ketchup products. The product was<br/>formulated using starfruit pulp combined with sugar, vinegar, spices, thickening<br/>agents, and food coloring. The production process involved the selection and<br/>washing of raw materials, peeling and cutting, blending and extraction, sautéing,<br/>cooling, and packaging in sterilized glass bottles with proper labeling. Four<br/>formulations were developed and evaluated, of which Trial 4 was identified as the<br/>most acceptable based on sensory evaluation. Laboratory analyses conducted<br/>included pH determination, nutritional analysis, and molds and yeast count to<br/>assess the quality and safety of the product. Results showed that the developed<br/>starfruit ketchup had an acceptable acidic pH level suitable for condiment products<br/>and met microbiological safety standards, with negative coliform results and low<br/>molds and yeast count. Nutritional analysis revealed moisture content of 0.46, total<br/>sugar of 63.95, and potassium content of 46.89, indicating the product’s nutritional<br/>value. Sensory evaluation using a 9-point Hedonic Rating Scale, involving<br/>students and professionals, revealed that the product was generally liked in terms<br/>of color (x̄ = 7.90, SD = 0.973), aroma (x̄ = 8.00, SD = 0.907), flavor (x̄ = 7.70, SD<br/>= 1.135), texture (x̄ = 7.60, SD = 1.112) and general acceptability (x̄ = 8.03, SD =<br/>0.871). The findings indicate that Averrhoa Carambola can be successfully utilized<br/>in ketchup production and has strong potential as an innovative, safe, and locally<br/>sourced condiment product.<br/>Keywords: Averrhoa Carambola, Balimbing, Ketchup, Product Development,<br/>Sensory Evaluation |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Industrial Education |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Averrhoa Carambola, |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Ketchup, |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Sensory Evaluation |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Avila, Rita M. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gorospe, Kimberly |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dorero, Reyna Ross O. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mata, Rebecca Grace F. |
| Relator term |
Author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |
| Suppress in OPAC |
No |