Development of Yambo fruit and Dragon fruit cocktail Emmanuel M. Banola, Bernadeth A. De guzman, Aleraigne clarisse Magtalas, Ronalyn D. Pabillo, Marc genesis A. Suello.--

Bachelor's Thesis

College of Liberal Arts.-- Bachelor of Science in Hotel Restaurant Management.:

Includes bibliographic references and index.

This study aims to explore the potential of creating a unique cocktail by combining
the exotic flavors of Yambo fruit and Dragon fruit. The study involves the extraction of
juices from both fruits and their subsequent blending to create a balanced and appealing
cocktail profile. Sensory evaluations will be conducted to assess the cocktails overall
acceptability, mainly the 9-point Hedonic Scale. The research strives to contribute to the
development of innovative and marketable alcoholic beverages that cater to consumers'
evolving preferences for unique and natural flavors. The product packaging is relevant to
the product itself that relates and has relevance to its color, its product logo, product name
and product design, and product content. The labelling also has the same features of the
packaging. The test result of the product also aims to know and analyse the content of the
product as it is to determine if it is safe to consume if potentially marketed and purchased
by experts, enthusiasts, and the general public. Based on the result of the analysis the pH
value measures 5.29 %. ABV Test reveals an ethanol content of 13.65%. Sensory
Evaluation involves Visual Inspection identifies the color as Turbid red. Aroma states that
has strong fruity scent. Microbial Analysis include a standard platecount of 13 CFU/ml
Coliform count is <0.3 Escherichia coli count is negative.
Keywords: Cocktail, Yambo, Fermentation, 9-point Hedonic Scale, ABV