000			02914nam a22002777a 4500
003			OSt
005			20190716124245.0
008			190415b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aOlayvar, Trisha Jayne Nicole D.
245			_aDevelopment of mocktail using fresh turmeric (curcuma longa) infusion / _cTrisha Jaynne Nicole D. Olayvar [and three others].
260			_aCebu City : _bUniversity of Cebu, _c2018.
300			_aiv, 71 [17] leaves:
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
501			_aThesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
520			_aSummary: Turmeric is a stem non woody perennial phanerogam of of the liliopsid family. Studies showed that it has curcumin which is bright yellow chemical produced naturally by the plants. In their current study. they used Turmeric Infusion to be able to extract its nutrients and make a mocktail. The initial justification of this study is to develop a consumable mocktail using turmeric infusion.This study utilized an experimental research design using the research made questionnaires to test the acceptability of turmeric infusion based on its aroma, color, taste, and consistency. The acceptability test was conduct by the researchers at the University of Cebu Banilad Campus, and the 70 BS TOURISM students were the participants. The statistical treatment used was One- way ANOVA to determine the weighted mean of the optimum ratio and the significant difference between and among the developed the Turmeric Infusion. The result showed that mocktail3; lot3 contains 70 ml fresh turmeric infusion was the most acceptable regarding to its sensory attributes as follows in which has a weighted mean of 3.61 regarding to its aroma, 3.53 regarding to its color, for the taste it has weighted mean of 3.41 and lastly for its consistency its weighted mean is 3.57. Then overall there is no significant difference between the result of the weighted mean among the developed Turmeric Mocktail based on the given null hypothesis.It shows the costing on each given mocktail; Mocktail 1 lot 1 had the most expensive production which cost PHP 19.23. Mocktail 3, lot 3 had the cheapest production costfor only PHP 5.61. Therefore it is concluded that the best formulation for turmeric infusion mocktail is to 70 ml of fresh turmeric infusion and 50 ml of fresh mango juice because it ha sthe right type of sweetness, the color was pleasing to the eye, a unique and perfect aroma, and right consistency.
541			_xRene Osorno _yHRM and Tourism _zHRM
700			_aLecias, Jessa,
700			_aRemoreras, Darlene,
700			_aBatuigas, Pierce Ed P.
942			_2ddc _cTHE
998			_cKristine[new] _d04/15/2019
999			_c10036 _d10036