LIU, JANINE <br/><br/>
Development of Averrhoa Carambola "starfruit" (balimbing) ketchup/ 
Janine Liu, Rita M. Avila, Kimberly Gorospe, Reyna Ross O. Dorero, and Rebecca Grace f. Mata.-- 
 - MANILA  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES  2026 
 - xi, 95 pages:  29 cm 
<br/><br/> Bachelor's Thesis 
<br/><br/>College of Industrial Education.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> This study focused on the development of ketchup using Averrhoa<br/>Carambola (balimbing) as the primary ingredient to produce a nutritious and<br/>acceptable alternative to conventional ketchup products. The product was<br/>formulated using starfruit pulp combined with sugar, vinegar, spices, thickening<br/>agents, and food coloring. The production process involved the selection and<br/>washing of raw materials, peeling and cutting, blending and extraction, sautéing,<br/>cooling, and packaging in sterilized glass bottles with proper labeling. Four<br/>formulations were developed and evaluated, of which Trial 4 was identified as the<br/>most acceptable based on sensory evaluation. Laboratory analyses conducted<br/>included pH determination, nutritional analysis, and molds and yeast count to<br/>assess the quality and safety of the product. Results showed that the developed<br/>starfruit ketchup had an acceptable acidic pH level suitable for condiment products<br/>and met microbiological safety standards, with negative coliform results and low<br/>molds and yeast count. Nutritional analysis revealed moisture content of 0.46, total<br/>sugar of 63.95, and potassium content of 46.89, indicating the product’s nutritional<br/>value. Sensory evaluation using a 9-point Hedonic Rating Scale, involving<br/>students and professionals, revealed that the product was generally liked in terms<br/>of color (x̄ = 7.90, SD = 0.973), aroma (x̄ = 8.00, SD = 0.907), flavor (x̄ = 7.70, SD<br/>= 1.135), texture (x̄ = 7.60, SD = 1.112) and general acceptability (x̄ = 8.03, SD =<br/>0.871). The findings indicate that Averrhoa Carambola can be successfully utilized<br/>in ketchup production and has strong potential as an innovative, safe, and locally<br/>sourced condiment product.<br/>Keywords: Averrhoa Carambola, Balimbing, Ketchup, Product Development,<br/>Sensory Evaluation 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Industrial Education<br/>Averrhoa Carambola,<br/>Ketchup,<br/>Sensory Evaluation
<br/><br/><label>LC Class. No.: </label>BTH T 73  / L85 2026