000			02875nam a2200325 4500
003			OSt
005			20190716130825.0
008			180705b xxu||||| |||| 00| 0 eng d
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
100			_aMercado, April Jufilyn,
245			_aDevelopment of an "iba" (averrhoa bilimbi) mocktail / _cStephen Dan Belciña [and four others].
260			_aCebu City : _c2016. _bUniversity of Cebu,
300			_a67 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, 2016.
504			_aIncludes bibliographical references (leaves 45-49).
520			_aSummary: Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Since mocktails contain no alcohol, people of all ages can enjoy them. This study is entitled: Development of "iba" (averrhoa bilimbi) mocktail. With the three modifiers: pomelo juice, sugarcane juice and corn juice that can be added to the usual mocktail existing in the market. It utilized the experimental research design using researcher- made questionnaire. Samples of the mocktail were administered to thirty (30) health conscious people as participants from a subdivision in a highly urbanized city. The weighted mean, analysis of variance (ANOVA), and significant differences in acceptability levels were used as statistical treatment to analyses the data. The results on the optimum ratio of developing iba mocktail as base are the following: 60 ml iba juice, 50 ml pomelo juice and 30 ml honey (mocktail 1); for mocktail 2, 60 ml iba juice, 50 ml sugar cane juice and 20 ml honey and for mocktail 3, 60 ml iba juice, 50 ml corn juice and 40 ml honey. The direct material cost of the mocktail 1 was P 29.25 which was the most expensive formulation; mocktail 2 was P 22.65 which was the cheapest formulation and for mocktail 3 the cost was P 24.69. The results further showed that the most acceptable formulation was mocktail 2 (iba juice, sugarcane juice and honey) in terms of appearance, aroma, and taste. In addition, there was no significant difference between and among the three modifiers. The researchers recommend further in depth research on using "averrhoa bilimbi" as a mocktail utilizing various local fruits and juices that are found in the Philippines.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
700			_aDelfino, Mary Crystel,
700			_aGulbin, Zarril,
700			_aBelciña, Stephen Dan,
700			_aPanganiban, Angeline,
942			_2ddc _cTHE
998			_cmariz[new] _d07/05/2018
998			_cCharmaine[edited] _d06/08/2019
999			_c8650 _d8650