Development of tablet liqueur using lemon/ Arnold A. Cadiz, John Matthew C. Muñoz, Eduard John D. Pineda, and John Harvy V. Raymundo --

Thesis (undergraduate) --

College of Industrial Technology: Bachelor of Science major in Hotel and Restaurant Management, Technological University of the Philippines, 2022.

Includes bibliography

This research aimed to introduce a new variety of liqueur in the market to serve as an option for consumers. However, instend of being in a liquid form, the product will be in a tablet form, hence the title "Development of Tablet Liqueur Using Lemon." The processes utilized in the development of tablet liqueur involve fermentation, distillation, heating, powdering, and molding. Upon the development of the tablet liqueur, it was subjected to various tests and analyses to determine if it was ready and fit for public distribution. The test utilized in this study to identify the alcohol percentage present in the product is Headspace Gas Chromatography, which revealed that it contains 1.15 percent alcohol. Another test performed is the Spread Plate Method, a microbial analysis used to determine the product's microbial counts. The result showed that the product contains yeast and mold of <100 CFU/g, indicating that the product is safe for consumption. Tablet Liqueur also put the product to a sensory evaluation which involved 30 assessors, who were a mix of frequent and occasional consumers. As for the product's packaging, the chosen container is a 250ml clear bottle as it is affordable, lightweight, and effective at keeping moisture out. The product contained 100 pieces of 8 mm tablets. Although the product is safe for consumption, it still needs further improvement. It is recommended to undergo a pH analysis to assess its acidity and a shelf-life analysis to determine its life span. -- Author's abstract.