Agustero, Kylene Joyce R.  <br/><br/>
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 Niņo.-- 
 - Technological University Of The Philippines, Manila.  2024 
 - xi, 113 pages.  29 cm 
<br/><br/> Bachelor's Thesis 
<br/><br/>College of Liberal Arts.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> This study, entitled Development of Liqueur Utilizing Watermelon and Passionfruit,<br/>focused on the innovation of an alcoholic product branded as WA-PA-QUE, achieved<br/>through the adaptation of culture and collaboration with local producers in the<br/>Philippines. The research was conducted by 4th-year students of the BS Hotel and<br/>Restaurant Management program at Technological University of the Philippines. The<br/>purpose of this study was to produce a locally crafted alcoholic beverage while<br/>introducing various local producers and farmers, thereby boosting the visibility of<br/>watermelon, passion fruit, and lambanog. The study aimed to highlight the contributions<br/>of these ingredients to the food and beverage industry. As a product development study,<br/>the research methodology employed was experimental. The researchers went through<br/>several trials and errors as they explored different formulations using various processes<br/>and procedures. Maceration, percolation, fermentation, and extraction were all tested to<br/>assess and determine the optimal formulation. The extraction process was ultimately<br/>chosen as the most successful method, along with the creation of a fruit syrup to develop<br/>the new liqueur using local ingredients.The product underwent laboratory tests, including<br/>microbial analysis and an alcohol-by-volume test. Results from the First Analytical<br/>Services and Technical Cooperative showed no Salmonella or Escherichia coli bacteria,<br/>with a total plate count of <1 CFU/g. These findings confirmed the product met safety<br/>standards, ensuring its suitability for consumption. By integrating both the creative and<br/>scientific aspects of product development, this research underscored the importance of<br/>packaging, microbial safety, and precise alcohol testing in delivering a high-quality,<br/>enjoyable, and safe tropical liqueur. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hotel and Restaurant Management<br/>Liqueur Utilizing
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3  / A38 2024