000			03046nam a22003257a 4500
003			OSt
005			20241214100500.0
008			241028b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aPacheco Jesus Roy P. Jr., _eauthor.
245			_aDevelopment of watery rose apple fruit (suzygiumaquem) as a mocktail drink / _cJesus Roy P. Pacheco Jr., Khent Jong Bartesal, Yves Matthew Archival, Jefferson Allosada.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2023.
300			_a90 pages : _billustration (black and white) ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
520			_aIn this generation, mocktails are very known beverage. Mocktails are also a mixed drink but there is no alcohol. This study focuses on making a new mocktail by using the Watery Rose Apple fruit (syzygium aqueum) as a base incorporating its unique flavors and a refreshing non-alcoholic drink that can be added to the menu under mocktail drinks. The study used experimental research to make a non-alcoholic drink using the tropical fruits and to assess acceptability based on sensory attributes. The study was conducted at different bars and beverage establishment in Cebu City. Fifteen participants were interviewed after obtaining permission using a purposive sampling technique and a survey questionnaire that agreed to ethical research principles. The data was analyzed using the One-way Analysis of Variance (ANOVA). Watery Rose Apple Fruit (Suzygium Aqueum) is a seasonal fruit that was used as a base mixed with the modifier cantaloupe. This study used a changeless measurement of the base of 60 ml and the modifier is 10 ml for lot 1, 20 ml for lot 2 and 30 ml for lot 3. Lot 1 cost 18.73 pesos, lot 2 cost 23.6 pesos and for the lot 3 cost 28.48 pesos and a total of 70.81 pesos. On the null hypothesis that there are no significant differences in the acceptability levels regarding the appearance, aroma, and taste. Overall, the finding of the null hypothesis was accepted, which means that there is no significant relationship between lot 1, lot 2, and lot 3 in developing a mocktail using the watery rose apple fruit as a base with the cantaloupe as a modifier. The Watery Rose Apple Fruit (Suzygium Aqueum) mocktail fits as an additional mocktail drink in bar and beverage establishments to be consumed by non-alcoholic drinkers, specifically the lot 3, which consists of a 60 ml base with the 30 ml modifier.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aText in English
650			_aWatery rose apple fruit
650			_aMocktail
650			_aSensory attributes
700			_aBartesal, Khent Jong, _eauthor.
700			_aArchival, Yves Matthew, _eauthor.
700			_aAllosada, Jefferson, _eauthor.
942			_2ddc _cPM
998			_cRoel [new] _d10/28/2024
999			_c12983 _d12983