Agustin, Arvee Jeric N.Cabanban, Andrea Danica B.Pimental, Kenneth Q.Ternida, Roldan C.2025-10-172025-10-172023-05Agustin, A. J. N., Cabanban, A. D. B., Pimental, K. Q. & Ternida, R. C. (2025). Development of guava leaf (Psidii guajavac folium) popping boba(2025). [Unpublished Undergraduate Thesis].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/123456789/540Full textThis study’ developed a guava leaf popping boba product, focusing on process standardization, formulation optimization, sensory evaluation, physicochemical and microbiological analyses, packaging design, and cost assessment. Among the formulations tested, the 30% guava leaf concentration was the most preferred, demonstrating high acceptability when consumed alone or in fruit tea. The product exhibited favorable physicochemical properties, including a 98.23% loading ratio, 89.26% encapsulation rate, pH of 4.20, and 47.2 mg/100 g of vitamin C—sufficient to meet the recommended daily intake for Filipinos across various demographics. Microbiological analysis confirmed its safety’, with a yeast and mold count of 25 CFU/g and negative results for E. coli. A glass jar was recommended for packaging, ensuring product integrity. At a production cost of Php 114.07 per jar, the guava leaf popping boba aligns with food quality and safety standards while addressing consumer demand for functional, innovative, and sustainable food products.xii, 116 p.: ill. (col.).enTECHNOLOGY::Chemical engineering::Food technologyEducationThesis