Development Of Liqueur Utilizing Watermelon And Passion Fruit/ Kylene Joyce R. Agustero, Wendel E. Deguzman, Dulce Marie Erlinda S. Flores, Christina Andrea S. Minguita and Christian Jay Niño.--

Bachelor's Thesis

College of Liberal Arts.-- Bachelor of Science Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2024

Includes bibliographic references and index.

This study, entitled Development of Liqueur Utilizing Watermelon and Passionfruit,
focused on the innovation of an alcoholic product branded as WA-PA-QUE, achieved
through the adaptation of culture and collaboration with local producers in the
Philippines. The research was conducted by 4th-year students of the BS Hotel and
Restaurant Management program at Technological University of the Philippines. The
purpose of this study was to produce a locally crafted alcoholic beverage while
introducing various local producers and farmers, thereby boosting the visibility of
watermelon, passion fruit, and lambanog. The study aimed to highlight the contributions
of these ingredients to the food and beverage industry. As a product development study,
the research methodology employed was experimental. The researchers went through
several trials and errors as they explored different formulations using various processes
and procedures. Maceration, percolation, fermentation, and extraction were all tested to
assess and determine the optimal formulation. The extraction process was ultimately
chosen as the most successful method, along with the creation of a fruit syrup to develop
the new liqueur using local ingredients.The product underwent laboratory tests, including
microbial analysis and an alcohol-by-volume test. Results from the First Analytical
Services and Technical Cooperative showed no Salmonella or Escherichia coli bacteria,
with a total plate count of <1 CFU/g. These findings confirmed the product met safety
standards, ensuring its suitability for consumption. By integrating both the creative and
scientific aspects of product development, this research underscored the importance of
packaging, microbial safety, and precise alcohol testing in delivering a high-quality,
enjoyable, and safe tropical liqueur.