Development of java apple as substitute of concentrated syrup/ Marie Anngela O. Ambayec, Christal Joy G. Bautista, Christine Joyce B. Corpuz, Lizel Q. Rusiana, and Alleah Kate S. Sablayan.--

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Ambayec, Marie Angela O [author ]

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BTH TP 370 A43 2022

Dissertation note: College of Industrial Technology.-- Bachelor of technology in nutrition and food technology: Technological University of the Philippines, 2022 Summary: The study entitled "Development of Java Apple as a Substitute of Concentrated Syrup" aims to provide another syrup choice for non-alcoholic beverages. When blended with other drinks, Java Apple syrup, like the existing grenadine syrup on the market, gives a new level of flavor. The Java Apple syrup is created entirely of natural materials, including juice extracted from Vietnamese Java Apple (Watery Rose Apple), granulated sugar, corn syrup, and food coloring. Unlike existing grenadine syrup, which contains flavor enhancers, this syrup has a natural flavor. The method involved in this study is extraction of Java Apple Syrup which is processed by blending and filtration using cheesecloth. The researchers undergo five trials to achieved the right consistency, color and sweetness of the concentrated syrup. According to nutritional and microbial analysis result, Java Apple Syrup is high in vitamins C which is 54.39 mg/ml, yeast and mold ranged from 1x10 CFU/g, e. coli resulted <1.1 MPN/100ml and the sugar is 71.70%. The result of the evaluation of the product got an overall mean of 8.46 and a descriptive rating of "Very Acceptable" from 30 assessors, who comprised professionals, casual drinkers, and food experts. Based on the evaluation, findings and conclusion, the development of java apple as a substitute of concentrated syrup is acceptable, safe for human consumption and can be potentially used as sweetener of food and beverages industry.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 A43 2022 (Browse shelf(Opens below))	c.1	Not for loan		BTH0004112

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Bachelor's thesis

College of Industrial Technology.-- Bachelor of technology in nutrition and food technology: Technological University of the Philippines, 2022

Includes bibliographic references and index.

The study entitled "Development of Java Apple as a Substitute of Concentrated Syrup"
aims to provide another syrup choice for non-alcoholic beverages. When blended with
other drinks, Java Apple syrup, like the existing grenadine syrup on the market, gives a
new level of flavor. The Java Apple syrup is created entirely of natural materials, including
juice extracted from Vietnamese Java Apple (Watery Rose Apple), granulated sugar, corn
syrup, and food coloring. Unlike existing grenadine syrup, which contains flavor
enhancers, this syrup has a natural flavor. The method involved in this study is extraction
of Java Apple Syrup which is processed by blending and filtration using cheesecloth. The
researchers undergo five trials to achieved the right consistency, color and sweetness of the
concentrated syrup. According to nutritional and microbial analysis result, Java Apple
Syrup is high in vitamins C which is 54.39 mg/ml, yeast and mold ranged from 1x10
CFU/g, e. coli resulted <1.1 MPN/100ml and the sugar is 71.70%. The result of the
evaluation of the product got an overall mean of 8.46 and a descriptive rating of "Very
Acceptable" from 30 assessors, who comprised professionals, casual drinkers, and food
experts. Based on the evaluation, findings and conclusion, the development of java apple
as a substitute of concentrated syrup is acceptable, safe for human consumption and can be
potentially used as sweetener of food and beverages industry.

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