Development of vinaigrette using sampinit berry (Rabus Rosifolius) / Joelouis Samuel C. Belgica, John Michael Q. Jimenez, Princess Jeremie B. Mañalac, Jacquelyn M. Palafox, and Darleen A. Salazar .--

Bachelor's thesis

College of Liberal Arts .-- Bachelor of Science in Hotel and Restaurant Management: Technological University of the Philippines, 2024.

Includes bibliographic references and index.

In the study, Development of Vinaigrette using Sampinit Berry (Rabus rosifolius), the fruit
Sampinit Berry is one of the underutilized fruits that can be found in the Philippines. This
study aims to diversify the vinaigrette landscape, offering consumers a unique and locally
inspired option that adds depth and richness to various dishes. The Sampinit Vinaigrette
went through pH, rancidity, and microbial analyses, which identified that the product met
the standard qualification of being free from any microorganisms. Based on the result
shown, the sampinit vinaigrette exhibits a titratable acidity of 3.51 in the sampinit extract
value test, meeting the FDA standard for acidity in Berry vinegar, which requires not less
than 4% by weight of absolute acetic acid. The acidity level in the sampinit vinaigrette
exceeds the minimum requirement of 3% set by the FDA. Additionally, the microbial count
of <10 CFU/g indicates that the bacterial content in the product is at a safe and non-harmful
level, posing no health risks to consumers. The sampinit vinaigrette was evaluated by 30
respondents, comprising 15 individuals in the food industry and another 15 who attended
the Technological University of the Philippines. The result of sensory evaluation is 8.3 in
general acceptability, and the overall mean score is acceptable. Therefore, it is concluded
that the Sampinit vinaigrette is acceptable and safe to consume and might be introduced
onto the market.