000			02773nam a22003137a 4500
003			OSt
005			20250421095437.0
008			250421b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TX 911.3 _bB45 2024
100			_aBelgica, Joelouis Samuel C. _eauthor
245			_aDevelopment of vinaigrette using sampinit berry (Rabus Rosifolius) / _cJoelouis Samuel C. Belgica, John Michael Q. Jimenez, Princess Jeremie B. Mañalac, Jacquelyn M. Palafox, and Darleen A. Salazar .--
260			_aManila: _bTechnological University of the Philippines, _c2024.
300			_ax, 97pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Liberal Arts .-- _bBachelor of Science in Hotel and Restaurant Management: _cTechnological University of the Philippines, _d2024.
504			_aIncludes bibliographic references and index.
520			_aIn the study, Development of Vinaigrette using Sampinit Berry (Rabus rosifolius), the fruit Sampinit Berry is one of the underutilized fruits that can be found in the Philippines. This study aims to diversify the vinaigrette landscape, offering consumers a unique and locally inspired option that adds depth and richness to various dishes. The Sampinit Vinaigrette went through pH, rancidity, and microbial analyses, which identified that the product met the standard qualification of being free from any microorganisms. Based on the result shown, the sampinit vinaigrette exhibits a titratable acidity of 3.51 in the sampinit extract value test, meeting the FDA standard for acidity in Berry vinegar, which requires not less than 4% by weight of absolute acetic acid. The acidity level in the sampinit vinaigrette exceeds the minimum requirement of 3% set by the FDA. Additionally, the microbial count of <10 CFU/g indicates that the bacterial content in the product is at a safe and non-harmful level, posing no health risks to consumers. The sampinit vinaigrette was evaluated by 30 respondents, comprising 15 individuals in the food industry and another 15 who attended the Technological University of the Philippines. The result of sensory evaluation is 8.3 in general acceptability, and the overall mean score is acceptable. Therefore, it is concluded that the Sampinit vinaigrette is acceptable and safe to consume and might be introduced onto the market.
650			_aHotel and restaurant management
650			_aFood development
700			_aJimenez, John Michael Q. _eauthor
700			_aMañalac, Princess Jeremie B. _eauthor
700			_aPalafox, Jacquelyn M. _eauthor
700			_aSalazar, Darleen A. _eauthor
942			_2lcc _cBTH CLA _n0
999			_c29690 _d29690