000			03094nam a22003137a 4500
003			OSt
005			20250505133028.0
008			250505b |||||||| |||| 00| 0 eng d
040			_aTUPM _bTUPM _cTUPM _dEnglish _erda
050			_aBTH TX 911.3 _bC47 2024
100			_aCereno, Andrea D. _eauthor
245			_aDevelopment Of Oregano-dalandan-turmeric Tea Blend/ _cAndrea D. Cereno, Rheynawain Johanson, Izee Diane D. Limbo, Kenneth Russell L. Lopez and Purple May D. Robleza.--
260			_bTechnological University Of The Philippines, Manila. _c2024, December.
300			_ax, 132 pages. _c29 cm
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, Manila. _d2025
504			_aIncludes bibliographic references and index.
520			_aThe study, Development of a Tea Blend using three local ingredients Oregano, Dalandan, and Turmeric loose tea is to offer a new blend of fruity and herbal beverages but also aims to promote sustainable, eco-friendly packaging, contributing to environmental preservation while celebrating the rich agricultural heritage of the Philippines. Dehydration was employed as the primary processing method to ensure the preservation of the ingredient’s quality and nutritional properties. The research followed a systematic process, including raw material procurement, dehydration, formulation, and labeling production. Proximate, sensory, and microbiological analysis were conducted by Intertek Testing Services Philippines, Inc. and Technological University of the Philippines - Manila to assess the tea blend’s quality and safety. Results indicated that the ingredients adhered to safety standards, with oregano showing an Standard Plate Count of (530 CFU/g) and (<10 CFU/g) for E. coli, Turmeric recording (400,000 est CFU/g), SPC and (<10 CFU/g) for E. coli , and dalandan registering SPC and E. coli counts of (<10 CFU/g.) Proximate analysis revealed low moisture contents of 8.90%, 7.18%, and 10.54% for oregano, turmeric, and dalandan, respectively, ensuring product stability and resistance to spoilage. Sensory evaluation, Conducted using a 9-point hedonic scale, demonstrated high consumer acceptability in terms of color, aroma, taste, texture and general acceptability. The tea blend met FDA regulations and was approved for human consumption. This study demonstrates the potential of locally sourced ingredients in creating high-quality, safe, and consumer-accepted products, contributing to the innovation of functional beverages in the market. Keywords: Tea, Tea Blend, Oregano-Dalandan-Turmeric, Loose Tea, Product Development
650			_aHotel and Restaurant Management
650			_aTea Blend
700			_aJohanson, Rheynawain _eauthor
700			_aLimbo, Izee Diane D. _eauthor
700			_aLopez, Kenneth Russell L. _eauthor
700			_aRobleza, Purple May D. _eauthor
942			_2lcc _cBTH CLA _n0
999			_c29737 _d29737