Atag, Nika B.  <br/><br/>
Development Of Katmon Fruit (Dillenia Philippinensis) As Hard Seltzer/ 
Nika B. Atag ,Angelica Mhae M. Bucud, Ruth Irish M. Larita, Carlo D. Lobo and Ma. Chatty Lou S. Pacuan-cuan.-- 
 - Technological University Of The Philippines, Manila.  2024 
 - x, 136 pages.  29 cm 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Liberal Arts.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> The study, Development of Katmon Fruit (Dillenia philippinensis) as Hard Seltzer aims to<br/>create a hard seltzer beverage using the tropical Katmon fruit, also known as Bihis,<br/>Kullammbug, Palali, Elephant Apple, and Catmon. This fruit belongs to the Dilleniaceae<br/>family and is extensively cultivated in the Philippines. It typically grows as a large, round<br/>fruit, reaching diameters of up to 10 cm, and is characterized by a course, spiky outer skin.<br/>Its flesh is juicy, yellow orange, mildly tangy, and carries a sweet taste, containing multiple<br/>small, edible black seeds. The objective is to craft an alcoholic drink with a novel and<br/>enhanced flavor profile, versatile enough to be used as a spirit in cocktail mixes. The<br/>primary components of this hard seltzer include Katmon fruit, distilled water, sugar, yeast,<br/>yeast nutrients, glycerin, and carbon dioxide gas. To ensure its safety for consumption, the<br/>Katmon hard seltzer underwent various tests. Microbial analysis revealed standard plate<br/>counts of 110 CFU/g, coliform counts of <10 CFU/g, and yeast and mold count of <10<br/>CFU/g, demonstrating a safe bacterial presence within the product. Additionally,<br/>physicochemical analysis, such as pH value measured at 3.52 g/300g using a glass<br/>electrode, falls within the slightly acidic range of 3.0 to 4.0 pH. Alcohol by volume (ABV)<br/>analysis indicated a 3.14% Alcohol-by-Volume via gas chromatography, falling within the<br/>acceptable range for light beer alcohol content, which typically ranges from 2% to 3%. The<br/>evaluation involved five (5) Food and Beverage experts and forty (40) end-users, totaling<br/>forty-five (45) respondents who assessed the Katmon hard seltzer. The overall general<br/>acceptability score of 8.6 was obtained, signifying positive feedback and reviews from the<br/>respondents, thus indicating the safety, acceptability, and market potential of the Katmon<br/>hard seltzer. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hotel and Restaurant Management<br/>Hard Seltzer
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3  / A83 2024