CC BY 4.0Bayani, Keneth G.Rosimo, Ivonne C.Ballesil, Sheena G.Castigo, Eunice Faith G.Doctolero, Medwin C.Negrillo, Lyka Mae J.2026-05-212026-05-212024-05Rosimo, I. C., Ballesil, S. G., Castigo, E. F. G., Doctolero, M. C. & Negrillo, L. M. J. (2024). [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/1596Full textYogurt industry thrives despite the pandemic slump, gaining popularity globally. The objectives of this study were to identify the phytochemical constituents, standardize the formulation and processing, determine sensory qualities, microbiological and physicochemical qualities, acceptability attributes, shelf life, production costs, and marketing plan. The study used developmental, experimental, descriptive, and quantitative research design. Findings revealed that phytochemical testing of gumamela was consumable. Yogurt production was utilized to standardize the process with three different formulas. Treatment 3 rated the highest, with a median of 1.5. Microbiological and physicochemical qualities confirmed the yogurt’s safety consumption. The acceptability test yielded an overall score of 8 and shelf life of 3 weeks at refrigerator temperature. The total production cost for 12 pieces of 100g was Php 296.76, with a unit cost of Php 24.73. Findings also revealed the product's overview, pricing, place, and promotion were well-established in the market ensuring it is feasible.xiii, 124 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyYogurtPlants – GumamelaPlants -- LimeThesis