Development Of Oregano-dalandan-turmeric Tea Blend/ Andrea D. Cereno, Rheynawain Johanson, Izee Diane D. Limbo, Kenneth Russell L. Lopez and Purple May D. Robleza.--

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Cereno, Andrea D [author]

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Material type: Text

TextPublication details: Technological University Of The Philippines, Manila. 2024, December.Description: x, 132 pages. 29 cmContent type:

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LOC classification:

BTH TX 911.3 C47 2024

Dissertation note: College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2025 Summary: The study, Development of a Tea Blend using three local ingredients Oregano, Dalandan, and Turmeric loose tea is to offer a new blend of fruity and herbal beverages but also aims to promote sustainable, eco-friendly packaging, contributing to environmental preservation while celebrating the rich agricultural heritage of the Philippines. Dehydration was employed as the primary processing method to ensure the preservation of the ingredient’s quality and nutritional properties. The research followed a systematic process, including raw material procurement, dehydration, formulation, and labeling production. Proximate, sensory, and microbiological analysis were conducted by Intertek Testing Services Philippines, Inc. and Technological University of the Philippines - Manila to assess the tea blend’s quality and safety. Results indicated that the ingredients adhered to safety standards, with oregano showing an Standard Plate Count of (530 CFU/g) and (<10 CFU/g) for E. coli, Turmeric recording (400,000 est CFU/g), SPC and (<10 CFU/g) for E. coli , and dalandan registering SPC and E. coli counts of (<10 CFU/g.) Proximate analysis revealed low moisture contents of 8.90%, 7.18%, and 10.54% for oregano, turmeric, and dalandan, respectively, ensuring product stability and resistance to spoilage. Sensory evaluation, Conducted using a 9-point hedonic scale, demonstrated high consumer acceptability in terms of color, aroma, taste, texture and general acceptability. The tea blend met FDA regulations and was approved for human consumption. This study demonstrates the potential of locally sourced ingredients in creating high-quality, safe, and consumer-accepted products, contributing to the innovation of functional beverages in the market. Keywords: Tea, Tea Blend, Oregano-Dalandan-Turmeric, Loose Tea, Product Development

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Bachelor's Thesis CLA	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 C37 2024 (Browse shelf(Opens below))	c.1	Not for loan		BTH0005784

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Bachelor's thesis

College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2025

Includes bibliographic references and index.

The study, Development of a Tea Blend using three local ingredients Oregano, Dalandan, and
Turmeric loose tea is to offer a new blend of fruity and herbal beverages but also aims to promote
sustainable, eco-friendly packaging, contributing to environmental preservation while celebrating
the rich agricultural heritage of the Philippines. Dehydration was employed as the primary
processing method to ensure the preservation of the ingredient’s quality and nutritional properties.
The research followed a systematic process, including raw material procurement, dehydration,
formulation, and labeling production. Proximate, sensory, and microbiological analysis were
conducted by Intertek Testing Services Philippines, Inc. and Technological University of the
Philippines - Manila to assess the tea blend’s quality and safety. Results indicated that the
ingredients adhered to safety standards, with oregano showing an Standard Plate Count of (530
CFU/g) and (<10 CFU/g) for E. coli, Turmeric recording (400,000 est CFU/g), SPC and (<10
CFU/g) for E. coli , and dalandan registering SPC and E. coli counts of (<10 CFU/g.) Proximate
analysis revealed low moisture contents of 8.90%, 7.18%, and 10.54% for oregano, turmeric, and
dalandan, respectively, ensuring product stability and resistance to spoilage. Sensory evaluation,
Conducted using a 9-point hedonic scale, demonstrated high consumer acceptability in terms of
color, aroma, taste, texture and general acceptability. The tea blend met FDA regulations and was
approved for human consumption. This study demonstrates the potential of locally sourced
ingredients in creating high-quality, safe, and consumer-accepted products, contributing to the
innovation of functional beverages in the market.
Keywords: Tea, Tea Blend, Oregano-Dalandan-Turmeric, Loose Tea, Product Development

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