Publication:
Development of stevia-infused rambutan (Nephelium lappaceum) concentrate

Simple item page
creativework.keywordsconcentrate formulation, product development, stevia-infused rambutan
dc.contributor.advisorGacayan, Daniel B.
dc.contributor.authorCastro, Rine Mae E.
dc.contributor.authorGulloy, Daniel Rey C.
dc.contributor.authorDe Vera, Dwayne Irgie G.
dc.contributor.authorElvas, Jhon Bryan M.
dc.contributor.authorFlores, Nico Jake A.
dc.contributor.chairBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberMartinez, Lynnie E.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-06-04T13:41:57Z
dc.date.available2026-06-04T13:41:57Z
dc.date.issued2025-05
dc.descriptionFull text
dc.description.abstractThis study's goal was to produce a new kind of concentrate using rambutan (Nephelium lappaceum) as main ingredient. This study developed a standardized formulation and process for concentrate, determining the sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability, shelf life, production cost, and the marketing plan for the product. Data was analyzed using frequency percentages, hedonic scales, cost analysis, shelf-life analysis and DOST's microbiological assessment using developmental, experimental, descriptive, and quantitative research designs. The results showed that the standardized concentrate formulation composed of rambutan, honey, stevia, citric acid and water, had great sensory qualities, acceptable microbiological qualities and physicochemical properties, consumer acceptability and a shelf-life. Production cost and marketing strategies indicated promising commercial potential. This positions Stevia-Infused Rambutan (Nephelium lappaceum) Concentrate as a viable component with a comprehensive approach to quality and marketability. –
dc.format.extentxiv, 176 p.: ill. (col.)
dc.identifier.citationCastro, R. M. E., Gulloy, D. R. C., De Vera, D. I. G., Elvas, J. B. M. & Flores, N. J. A. (2025). Development of stevia-infused rambutan (Nephelium lappaceum) concentrate. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1689
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 12
dc.subjectTECHNOLOGY::Chemical engineering::Food technology
dc.subject.ddcFood technology
dc.subject.ddcFood preservation
dc.subject.ddcFruits
dc.titleDevelopment of stevia-infused rambutan (Nephelium lappaceum) concentrate
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
local.subject.scientificnameNephelium lappaceum
thesis.degree.disciplineCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Business Management major in Marketing Management
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
UT-MLUC-2025-COM-BSBA-CastroRME-FT.pdf
Size:
7.02 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Undergraduate Theses