Sayangda, Richard O.2026-05-122026-05-122015-03Sayangda, R. O. (2015). Process engineering on the production of Honey-Calamansi-Lemon Grass Juice. [Unpublished Undergraduate Thesis Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/1561This study was conceived to determine: (a) the engineering procedures/ processes in the preparation of lemon grass tea, calamansi extracts, honey production (b) level of acceptance of the produced Honey-calamansi-lemon grass juice in terms of aroma, color and taste, and (c) determine economics in the production of honey-calamansi-lemon grass juice drink using the DMMMSU-AE calamansi squeezes. It was conducted at the Agricultural Engineering Building, Processing Laboratory from January 30 to February 28, 2015. Engineering procedures/processes were followed in the processing of samples as to the lemon grass tea preparation, calamansi squeezing and honey production. With five treatments and three replications, the Complete Randomized Design (CRD) experimental layout was used. Sensory evaluation was used in determining the level of acceptability of the product with the following treatments employed: fresh boiling of lemon grass, boiling of sun-dried, soaking of pulverized sun-dried lemon grass in a 100 percent boiled water, boiling of oven-dried and soaking of pulverized oven-dried lemon grass leaves in a 100 percent boiled water. The products were evaluated according to aroma, color, taste and overall acceptability. Results in the data analysis of the evaluation reveal that honey-calamansi-lemon grass juice is accepted and was economically recommended as health drink. There was a significant difference among treatments.en-USThesis