WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS

School of Business and Management

(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

“ACCEPTABILITY OF MAKOPA FRUIT (SYZYGIUM SAMARANGENSE) EXTRACT-

BASED MOCKTAIL”

CHAPTER 1

INTRODUCTION OF THE STUDY

Background of the Study

Asia Pacific is one of the fastest growing market for non-alcoholic drinks. Introducing a

variety of innovative drinks in the market has led to the growth of non – alcoholic drinks market

(Reportlinker, 2021). Changing customer needs and introduction of new flavors and product

variants are the major factors driving demand for mocktails (non-alcoholic beverages). “Mocktail

is considered as a healthy refreshing drinks because it has no alcoholic content. Mocktail recipes

are more oriented towards the mixture of herbs and spices with fresh juices extract from fruits.

The space for this non-alcoholic drink is more projected at the food and beverages outlets as

customer preference for health-based Mocktails are gradually increasing (Innovare Academic

Sciences, 2018).

The bartender at present scenario act as an expert mixologist formulating the recipes

with more nutritive and medicinal ingredient as their guest are more knowledgeable and

responsive to what they drink. In connection to this, syzygium samarangense commonly known

as “Makopa” is grown throughout the Philippines for its fruits and were widely seen blossoming

in the rural parts of the country. They were usually eaten raw and were added salt for flavor.

Because of the

increase in awareness of various health problems associated with alcohol that has influence

consumer preference to increasingly shift towards natural ingredients and functional beverages

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

like mocktail, the researcher formulated an idea to utilize the green Makopa fruit extract as a

main ingredient in making mocktail drinks for this unusual fruit have many essential health

benefits. Makopa fruit is good for cholesterol, reduce toxicity, boosts immunity, control diabetes

beneficials for skin, aid in digestion, prevent cancer and muscle cramps, maintain a healthy

heart, bones and teeth, treats bladder infections, prevent constipation, and etc. (Sylvia, 2019).

And along with this growing customer demand for healthy and premium beverages that

are distinct from mass market offering and can create conditions for greater dynamism, the

researcher finds the need to conduct this study to know how can Makopa fruit be a huge part of

making a healthier mocktail drink for it contains many health benefits and to ensure that

Makopa fruit would be of any importance to a growing community in need or source or income,

food and drink or even recognition.

Conceptual Framework

Schematic Diagram Illustrating the Framework of the Study

Figure 1: The Diagram showing the potential of the fruit extract of the Makopa as a main

ingredient in making mocktail in 40 ml, 80 ml, 120 ml as to appearance, aroma, taste, color as

well as general acceptability.

Process Variable Criterion Variable

Makopa Fruit Extract –Based Acceptability level of Makopa Fruit

Mocktail preparation Extract –Based Mocktail in terms of:

 40 ml of makopa extract Appearance

Aroma
 80 ml of makopa extract
Color
 120 ml of makopa extract
Taste

General Acceptability
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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Statement of the Problem and Hypothesis

The study aims to know the acceptability of Makopa fruit (syzygium samarangense) extract

as a main ingredient in making a mocktail drink. Specifically, the study aims to answer the

following questions:

1. What is the level of acceptability of Makopa Fruit (Syzygium Samarangense) Extract-

Based Mocktail in terms of:

a. Appearance

b. Aroma

c. Color

d. Taste

e. General Acceptability

2. Is there any significant difference between the three treatments of Makopa Fruit extract

based mocktail in terms of:

a. Appearance

b. Aroma

c. Color

d. Taste

e. General Acceptability

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Hypothesis

There is no significant difference between the three treatments of Makopa Fruit Extract

Based Mocktail in terms of:

a. Appearance

b. Aroma

c. Color

d. Taste

e. General Acceptability

Significance of the Study

The results of this study may hopefully benefit and give contribution to the following:

Researchers - The result of this study will help them gain valuable knowledge and experiences

about creating a much health-based mocktail with local nutritious ingredients like Makopa fruit

extract and to motivate them to further explore about affordable health-based beverages

through research.

Bartenders - The result of this study could provide them more ideas and awareness about the

importance and impact of mixing a mocktail drink or making a mocktail drink recipe using a

much healthier ingredient like Makopa fruit extract as well as the vast range of health benefits it

can provide to the consumers.

Consumers - The result of this study may encourage them to prefer and enjoy mocktail drink

for it can provide them awareness of what health benefits a Makopa fruit extract based-mocktail

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

can provide to their body, mocktails added with healthy ingredients can more likely support

their physical and mental well-being.

Students and Professors - The result of this study can provide students and professors with

relevant information about a new study that will serve as their guide both in the creation and in

the production of health-based mocktails associated in their field.

Agriculture Sector - The use of Makopa fruit are not only beneficial to consumers, but they also

benefit the food system especially the agriculture sector. The utilization of fruits contributes to

increasing biodiversity, generating environmental sustainability, and improving the livelihoods of

farmers and employees operating along the agriculture sector

Entrepreneurs - This study could provide sources of entrepreneurial opportunities that are well

established in the beverage industry with the conceptualization of the new Makopa fruit extract-

based mocktail drink, and the growing demands for this kind of healthy drinks is crucial for

entrepreneur to continue develop new product recipes to keep their competitive advantage.

Future Researchers - This study may serve as a reference material which could guide future

researchers in conducting further related studies.

Definitions of Terms

Acceptability - the degree to which somebody agrees that something is good enough to use,

allow or approved (Oxford,1992).

In this study, acceptability refers to subjective measure based on 9-point hedonics scale

which in turn is influenced by the sensory properties of the drink and many other variables.

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Appearance - the act or an instance of appearing, as to the eye, before the public, etc;

the outward or visible aspect of a person or thing (Collins, 2017).

In this study, appearance refers to the outward or visible aspect of the mocktail added with

Makopa fruit extract ingredient.

Aroma - a distinctive, pervasive, and usually pleasant or savory smell (Webster,2016).

In this study, aroma refers to the distinctive quality smell produced by the mocktail drink

added with Makopa fruit extract.

Color- the property possessed by an object of producing different sensations on the eye as a

result of the way the object reflects or emits light (Oxford,1992).

In this study, color refers to the aspect of the appearance of mocktail added by

Makopa fruit extract and light sources that may be described in terms of hue, lightness, and

saturation.

Extract - to withdraw (something, such as a juice or a constituent element) by physical or

chemical process (Webster,2016).

In this study extract refers to the process getting the concentrated essence of Makopa

fruit to be used as an ingredient in making mocktail.

Mocktail - is a usually an iced non-alcoholic drink made with any of various ingredients such as

juice, herbs, and soda water (Webster,2016).

In this study Mocktail refers to the certain non-alcoholic beverage which will be added

with Makopa fruit extract that will be evaluated by the selected respondents in order to

determine its acceptability in terms of its appearance, aroma, color, taste, and general

acceptability.

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Makopa - (Syzygium Samarangense) is a bell-shaped fruit that’s widely eaten in the Philippines.

When unripe, the makopa‘s skin is pink or green in color; when ripe, shiny red or light green.

The flesh is white in color (https://www.tagaloglang.com/makopa/).

In this study, Makopa fruit refers to the fruit to be used as a base to the Mocktail drink

for it has many health benefits that is good for the consumers.

Taste - the special sense that perceives and distinguishes the sweet, sour, bitter, or salty

quality of a dissolved substance and is mediated by taste buds on the tongue. A sensation

obtained from a substance in the mouth that is typically produced by the stimulation of the

sense of taste combined with those of touch and (Webster,2016).

In this study taste refers to the sense of flavor produce by the mocktail added with

Makopa fruit extract perceived by the participants when they are brought into contact with

their tongue.

Delimitation of the Study

This study generally aims to know the acceptability of Makopa fruit extract as a main

ingredient in making mocktail drinks. Experimental research method was to be employed in the

study. The preparation of the mocktail drink would be done at the Hospitality Management

laboratory on the first week of February, 2022 at WVSU - Janiuay Campus. After preparing the

mocktail drink with Makopa fruit extract, there would be 30 respondents who will evaluate the

finished product, specifically, the respondents would be 20 third year BSHM students and 10

faculty members of WVSU-Janiuay Campus. The testing/evaluation of the respondents using

survey/questionnaire was to be done right after the mocktail with Makopa fruit extract was

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

perfected and ready to serve. Additionally, the field of study is limited to the overall

acceptability of Makopa fruit extract as a main mocktail ingredient. Though the taste is an

essential part of flavor experience, it is beyond the scope of this study to delve into the science

of taste, since the method mainly focuses on its overall acceptability. In addition, this study

does not engage with complicated methods of making mocktails using machines or advance

techniques. The preparing process of the mocktail will adhere to basic and simple techniques in

order to minimize the time of arrangement. Besides, the priority is given to ingredients that are

locally available like the Makopa fruit or its other ingredients that can easily be purchased in the

market. The entire study will last from November 2021 to April 2022.

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

CHAPTER II

REVIEW OF RELATED LITERATURE

Makopa

The idea rises that the Makopa fruit can have the possibility to be useful as a nutritious

main mocktail ingredient and should be given utmost importance. Makopa or Makopa (Syzygium

Samarangense) is a tropical fruit enjoyed in the Philippines during summer. The fruit is bell

shape but the name macopa is from the Spanish word “copa” which means a goblet or wine

glass. The upside-down look resembles a cup. The fruit has light fibers and one seeds inside.

The color is varied from light green to pink and red to dark maroon coloration. It’s often the

dark colored one that’s sweetest of all. This fruit is delicious, closely resembling the taste of

apples and the watery content of watermelons, making it extremely versatile and pleasant to

consume. Apart from its exotic look and appetizing taste, the Makopa fruit is also packed with

vitamins, minerals and antioxidants and this is where the fruit really shines. Its powerful

nutritional value can help our immune system remain healthy and sturdy and will help our body

fight off certain health conditions. Or at least alleviate the unpleasant symptoms associated with

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

them. The Makopa fruit is also excellent for the skin, due to its antioxidant content and anti-

inflammatory properties (Dean, 2021).

Local Studies

There are many fruits in the Philippines that are known for their distinct shape,

color, or smell. Among these is the Java apple ( Syzygium samarangense ), locally known as

makopa. Even Filipino riddles or bugtong note the characteristics of the fruit, which are its

bell or pear-like shape and bright red color. Makopa is native to Southeast Asian countries

including the Philippines, India, Myanmar, Sri Lanka, Bangladesh, Pakistan, and Thailand.

The fruit comes from a tropical tree that can grow up to 12 meters tall. Makopa fruits also

come in different colors such as white, green, purple, and even black(Taculao, 2021). While

there is some confusion over two very similar varieties ( samarangense and malaccensis),

makopa in other languages is known by the names malay apple, rose apple, java apple,

curacao apple, pomme de java, etc. Here in the Philippines, Visayans know this fruit as tambis,

while others call it tersana, yanba or yanbu. While the fruit is mostly eaten raw here in the

Philippines (sometimes with rock salt), it is sometimes used for medicinal purposes in other

countries or as a salve for the skin. In Puerto Rico, it is also made into a wine according to

Desmond book, Tropical Fruit of the Philippines (Marketman,2005). Syzygium Samarangense

(Makopa) have an intrinsically crunchy texture and are quite sweet in taste when ripe. The

researchers think that the Makopa fruit extract may be a nutritious compound that is effective

in making mocktail drinks because of its vast range of health benefits. The Makopa fruit extract

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

contains watery textured extract and many health benefits that can be use in making mocktail,

in which is why the researchers thought it would be a good idea to use Makopa since it is

abundant and naturally cultivated in the Philippines.

Usually, makopa trees can thrive even in poor soil and aren’t high maintenance. Yet

the ideal soil to grow the trees in ranges from mildly acidic to mildly alkaline and sandy to

clayey. The soil should also be kept moist most of the time to avoid water stress and to

promote growth in the trees. As for the temperature, makopa trees grow in areas with a

temperature range of 25 to 32 degrees Celsius. Makopa trees need an abundant water

supply throughout their growth period. but sudden watering can cause water stress. The

best approach is to practice irrigation methods to help the soil maintain the constant level

of moisture that the trees need. To promote healthy growth in makopa trees, weeding is

also required. The trees can also be pruned as it grows older to maximize its fruit-bearing

potential. Taculao added that in Philippine traditional medicine, makopa is considered a

remedy to diabetes. Other benefits of the fruit to human health include easing

constipation, promoting heart health, boosting the immune system, lowering cholesterol,

and more. Before, makopa trees could be found almost anywhere in the Philippines, even

in the middle of cities. These were a favorite among earlier generations. But the rise of

urbanization has resulted in the gradual decline in the number of trees and the demand for

fruit. Now, it is only in provinces or select areas in the city where can people catch a

glimpse of the bell-shaped fruit in abundance. Luckily, that can be changed through urban

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

gardening where people can not only enjoy growing their food, but can also preserve and

promote native species like makopa.

International Studies

Syzygium Samarangense, commonly known as Wax apple, Wax jambu, Chambekka

belong to the family Myrtaceae and generally it is called as eucalyptus family (Orwa et al.,

2009). Around ten varieties of this plants are distributed all over the world. In south-East Asian

countries, Malaysia is the major source of these varieties. It is cultivated entire the year and

distributed all over the world for edible purpose. In India, it is growing in sun growing and

sunny shade. It requires normal water and it can tolerate more water content. It is long lived

plant, having a special character like quick growing plant, ever green tree, it grows best in

humid and warm region, and also it is an ornamental plant. The fruit are pear shaped, matures

40-50 days after anthesis. It is 10cm long, white to glossy red in colour it is also edible, the raw

fruit is crunchy, crispy and juicy, it was prepared as a sauce, wine and pickle. It is used for

various medicinal purpose also (GuribFakim, 2006).

Wax apple fruits are typically pink or light red in color, contain a water content of up to

90% and have a juicy and refreshing taste. Moreover, wax apple is considered significantly

beneficial to human health because it is a rich source of phytochemicals including ellagitannins,

proanthocyanidins, flavanones, anthocyanidins, flavonol glycosides, triterpenoids, chalcones,

and volatile terpenoids (Huang et al., 2016). Wax apple is ordinarily consumed when fresh, but

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

its availability is limited by its seasonal fruiting characteristic and finite shelf-life. It is thus

essential to develop wax apple production to add value to the wax apple fruit. Disclosed herein

are a hydrolysate of water extract of Syzygium samarangense  and a preparation process

thereof. Also disclosed herein is a composition which comprises the hydrolysate of water extract

of Syzygium samarangense.  The composition is suitable for whitening skin, enhancing the

moisture-retaining capacity of skin, improving wound healing, and reducing oxidative stress.

It is used as an anti-diarrheal, astringent and treat against fever. In folk medicine, the

crushed leaves are chewed for cracked tongue, the leaves are used for bathing purpose and

used for the preparation of lotions. Fruits are used for mouth ulcer, increased urine volume,

induced blood ϑlow to pelvic and uterus, abortifacient and febrifuge. The fruit water decoction

is also used for fever. The root portion of Syzygium Samarangense induces the abortion and

stop the menstrual cycle. Root is also used for edema; the powdered root is used for the

treatment of itching the skin. The bark and stem are used for the treatment of wounds. Wax

apple (Syzygium samarangense), which belongs to the Myrtaceae family, is widely planted in

Malaysia, India, and southern China (Hao et al., 2016).

In Indonesia, Makopa fruit is known as Jambu Klampok / Jambu Air. This fruit comes

from southeast Asia, it has a sweet and sour taste that refreshes us, and as the name implies,

this fruit has abundant water content. Makopa fruit contains vitamin C, dietary fiber, vitamin A,

calcium, thiamin, niacin, iron, and potassium. The organic compounds in it contain jambosine,

betulinic acid, and Friedel lactones. These contents bring many benefits to our body. It is an aid

in controlling diabetes, this fruit contains jambosine which is a type of alkaloid that serves to

block or adjust the conversion of starch into sugar. Further research on the effects of jambosine

on blood sugar control is still underway. However, it has been believed that these benefits are

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

very important for diabetic. Just like benefits of papaya, Makopa fruit also has fiber content that

serves to regulate the food travel through the digestive tract smoothly and eliminating digestive

problems such as constipation. The seed part of the makopa fruit has been used as a traditional

remedy to treat diarrhea and dysentery. It is also one of the fruits that can help prevent cancer

naturally, a study has shown that prostate cancer and breast cancer can be overcome with

makopa fruit that is used as a diet because it has an active organic compound that contains

vitamin C and vitamin A which has been known as cancer treatment and effective cancer

prevention. Makopa fruit is also used as a detoxifier, the seeds of makopa fruit that boiled are

used as diuretic substances that work to help the clear liver and kidney toxicity. Another benefit

is to improve the overall health of the body and for body metabolism, it contains fiber and

nutrients, which when they work together can produce a significant effect on cholesterol levels.

A study has shown results that the makopa fruit can overcome atherosclerosis, thus preventing

cardiovascular complications such as heart attack, stroke, and coronary heart disease. It also

contains active and stable components that have antimicrobial and antifungal effects. Research

has shown that this can protect the skin from the development of various infections, thereby

increasing the strength of the immune system against infectious diseases. To deal with dry and

dull skin, it takes a lot of water content and makopa can provide a lot of water that can be

relied upon to make your skin healthy. It also contains vitamin C which acts as an antioxidant

that works to fight premature aging, these antioxidants are also useful for maintaining skin cell

regeneration and increasing iron intake for the body. Makopa fruit contains a lot of water to

prevent dehydration, this content is very useful for consumption when the body is weak, thirsty,

tired and also dehydrated like watermelon health benefits. For those who often work using a

computer, or who have a hobby to watch and play games, makopa fruit is very useful for your

consumption. Vitamin A in this fruit can be relied upon to protect eye health and prevent

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

various eye problems. Makopa fruit contains calcium and minerals that prevent osteoporosis

that are beneficial to the bones because it relied upon to overcome the inflammation that

occurs in the joints. A study has proven that makopa fruit can improve human cognitive abilities

because it contains vitamin B complex that will be absorbed by the body and provide nutrients

to the nerve, brain and spinal tissue. In addition to vitamin A beneficial to the eyes, vitamin A is

also working to improve the function of white blood cells and also anti-virus so that the immune

system of pregnant women’s body can be further improved using makopa. Anbother thing is if

you consume makopa fruit regularly, this will prevent the disease smallpox naturally, it prevent

recurrence of epilepsy because it contains many important minerals such as magnesium and

manganese, as well as vitamins B3 and B6 that affect the optimization of brain intelligence of

pregnant women and fetuses (www.drhealthbenefits.com).

Mocktails

In today’s modern world it’s important to provide multiple options for customers no

matter what the business is. The food and beverage industry is no different as health and

wellbeing are becoming more and more important to us. “Increase in awareness of various

health problems associated with alcohol has shifted the consumer preference from alcoholic

drinks toward nonalcoholic drinks” (Bavar, 2018). These drinks are now known to be called

mocktails or ‘virgin cocktails’. The word mocktail simply comes from the words ‘mock’ and

‘cocktail’. Mocktails have been around for decades, but in the old days they used to look very

plain and unimaginative. Nowadays mocktails are becoming more and more popular and many

bars are adding more of them to their menu. (Danovich, 2015.) Even though mocktails have no

alcohol in them, the presentation and taste are everything. Bartenders are testing their limits as

they come up with the most innovative ingredients and decorations to make mocktail drinks

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

look just as amazing as regular cocktails. Not so typical ingredients like spices, herbs and

vegetables are used to creating something that is tasty and fresh – something “just as good

without alcohol as with” (Danovich, 2015).

Local Studies

People nowadays believe that healthy living can be achieved through a range of healthy

ingredients found on their food and drinks. People are becoming more health conscious

everyday and watching what ingredients they are putting into their bodies, resulting in a trend

toward healthier, more fresh and locally sourced ingredients (Welsh, 2019). Mocktails are non-

alcoholic mixed drinks meant to replicate the presentation and complexity of craft cocktails, just

without the alcohol. To make mocktails, bartenders mix combinations of sodas, juices, herbs,

and syrups to create unique flavors. They also use the same mixology methods and tools they

would use with regular mixed drinks. The final product is a non-alcoholic beverage that should

be enjoyed and savored, just like a well-mixed cocktail (Ferguson,2021). Mocktails are

contemporaries of cocktails except for the sense that unlike cocktails, they contain no alcohol.

The concept of Mocktails originated from the urge to cater to the people who frequented the

bar but had no desire or urge to consume alcoholic drinks. Earlier, these people were served

with either carbonated drinks or fruit juices. These however, lacked the style and mystery

associated with the cocktail. To satisfy the urge of these people, the bartenders came up with

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

exotic ideas and created drinks which had all the qualities of a cocktail without any alcohol in it.

Since, these drinks were created as a substitute to cocktails; they came to be called as

“Mocktails” or a drink which had the qualities and sophistication to make mockery of a cocktail.

Mocktails are now as popular as cocktails and are served alone in a restaurant or in a bar

famous for preparing cocktails. There are many outlets famous for their mocktails organizing

mocktail sessions on a regular basis. It should always be kept in mind that like cocktails,

mocktails are a delicate combination of various ingredients and all care taken in preparing

cocktails and their service should be done also in the case of a mocktail. The ingredients and

the equipment required in the case of mocktails is nearly the same except for the alcoholic

beverage. (Jtewari,2018).

Mocktails are perfect for designated drivers, pregnant women and people who simply

do not want their drink to include alcohol, but the market is much wider. Especially an age

group called Millennials are often going for the healthier and more environmentally friendly

options. Millennials are people born between 1989 and 1996 and they have personality traits

that diverge from the other generations. Millennials are strong supporters of for example

climate change, equality, justice and peace. That is why they favor companies who take their

interests into account. (Cheng ,2019.) Millennials are also extremely tech-savvy and socially

aware, because they have grown with digital devices. Popular trend among them is to share

pictures on social media and promote certain products or businesses. The cooler the picture is

going to be, the more it is going to get likes and views. That is why cocktail bars need to not

only offer nonalcoholic drinks, but also make them look as fancy as the regular ones. Colorful

drink (nonalcoholic or not) is always a plus and has a higher chance of being photographed and

shared by a millennial (Galante, 2019).

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

As we know that non-alcoholic beverage are potable drinks which may be nourishing,

stimulating, refreshing may have thirst quenching properties. They also help in maintaining of

body ph balance. Non alcoholic beverages provide supplement diet to invalids, infants and

convalescents. Some non alcoholic beverage eg. Mocktails (considered as equivalent to

cocktails) are consumed by teetotaller at social gatherings. Some non alcoholic beverages

provide instant energy after exertion from sports/games or other activities. They prevent

dehydration and help in maintaining blood volume in case of bleeding, heat stroke, vomiting,

excess sweating or diarrhea. In the 1970s and 1980s, Claytons released a non-alcoholic

beverage in a bottle designed to resemble whisky. It was sold in many supermarkets. Anyone

old enough to remember would recall the heavy advertising campaign with renowned Australian

actor Jack Thompson sitting in a bar, ordering a Claytons, with a voice-over describing it as “the

drink you have when you’re not having a drink”. Claytons became part of the Australian

vernacular referring to something that wasn’t real – a term still used from time to time. But

today’s non-alcoholic cocktails are far removed from a Claytons cliché.

International Studies

Mocktails can be described as a smooth blend of only non - alcoholic beverages which

could be fresh fruit juices, syrups, cream, herbs and spices. It is designed especially for those

who do not take alcoholic beverages or need to refrain from them. Which means that these

blends can be enjoyed by people of all ages (www.servingrightsecrets.blogspot.com/mocktails).

Mocktails allow people to lift their glass at a holiday party and enjoy colorful flavors of a

celebratory drink without any of alcohol's adverse effects. Mocktails do not contain alcohol so

there's no risk of intoxication or any of the alcohol's side effects. They are meant to replicate

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

the presentation and complexity of craft cocktail, just without alcohol. Additionally, the space

for this non-alcoholic drink is more projected at the food and beverage outlets as customer's

preference for health-based mocktails are gradually increasing (Innovare Academic Sciences,

2018). It offers countless benefits when compared to traditional alcoholic cocktails, it is

healthier for it has more nutrients, easy to make, inexpensive, its hydrating, safe to drink as

well as not addictive, and can't cause hangovers. It is visible that mocktail drinks as well as its

recipes are more oriented towards the mixture of herbs, spices and fresh fruit extracts which

shows that they are less expensive, unique in taste and can be also consumed by children and

pregnant ladies.

It continues to gain popularity and are getting healthier as time goes on and it is

important that it should have given a bigger space for development. In connection to this, a

study from Innovare Academic Sciences showed that mocktails are internationally known drink

being preferred by all customers, the study also suggested that the innovative thinking in

formulating the mocktail recipes with locally found and healthy ingredients makes the drink

more value-added and preferred by the customers and is commercially successful.

Non-Alcoholic Spirits

In 2015, Seedlip, the word’s first distilled non-alcoholic spirit revolutionised the category

when Founder Ben Branson released a distilled liquid aimed at non-drinkers. The spirit is copper

pot distilled, blended and is sugar free, sweetener free, and free of artificial colour and flavour.

Its success was phenomenal that it is served at Michelin star restaurants and some of

the World’s 50 Best Bars. A trend was set and the market for alcohol free alternatives continues

to grow. In 2017, Danish brand Herbie Gin released an alcohol-free gin they called Herbie

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(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Virgin made from botanicals that include juniper, Danish apples, lavender and orange peel with

no alcohol. Another non-alcoholic gin is soon to be released in the UK. South Africa has

released The Duchess Virgin Gin & Tonic, a ready-to-drink non-alcoholic G&T created by a team

of botanists who blended re-distilled juniper berries with tonic water that was infused with

botanicals – with no alcohol, sugar or preservatives.

Non-Alcoholic Cocktails

With the growth of non-alcoholic cocktails, ingredients such as verjus, shrubs,

kombucha, vinegar, housemade sodas and cordials are playing starring roles in drinks menus in

both bars and restaurants. It is not uncommon to find “mocktails” on restaurants’ drinks list –

many have been catering for non-drinkers for some time. Fine diner The Bentley Restaurant &

Bar in Sydney offers a non-alcoholic pairing option with their degustation menu. Om Nom

Kitchen at the Adelphi Hotel in Melbourne has recently launched a new cocktail list with four

mocktail specials including a drink for two with all the elements of theatrics served from a

bubbling and steaming teapot (Mossati 2017).

The non-alcoholic, or no-proof, space is growing among consumers and bars, according

to a new study by Distill Ventures. The study, released this month, surveyed bartenders and

consumers in London, Los Angeles and New York as well as analyzed sales and menu data at

influential accounts. Distill Ventures, a drinks-focused accelerator, backs new and existing

beverage brands, such as Seedlip; the accelerator first began tracking the growth of the no-

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proof drinks space in 2017 (Ramirez, 2019). The recent trends in drink innovation shows that

consumers are becoming more health conscious which makes them shift towards drinks with

fruit incorporations, all - natural ingredients, low carbohydrate, and no artificial flavors and

preservatives which also leads to the demand for healthy drinks like mocktails.

Health Benefits of Other Ingredients Used: Orange, Honey, and Vanilla

Most mocktails are made with juice, which sets the flavor tone. Whether you choose

apple, orange, grapefruit, pineapple, grape or cranberry (or make a combo, like cranberry and

orange), use 100% fruit juice (Amidor,2013)

Orange juice is a favorite beverage high in antioxidants and micronutrients like vitamin

C, folate, and potassium. Regular consumption has been associated with several health

benefits, including improved heart health, decreased inflammation, and a reduced risk of kidney

stones. Orange juice is a concentrated source of vitamin C, a water-soluble vitamin that doubles

as a powerful antioxidant and plays a central role in immune function. Additionally, vitamin C

helps promote bone formation, wound healing, and gum health . Orange juice is also rich

in folate, which is needed for DNA synthesis and supports fetal growth and development. Not to

mention, it’s an excellent source of the mineral potassium, which regulates blood pressure,

prevents bone loss, and protects against heart disease and stroke (Link, 2019).

Another ingredient are honey and vanilla, which was used as sweetener and adds aroma

to the mocktail. Honey offers several potential health benefits thanks to the beneficial

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compounds it contains, such as antioxidants and propolis. Honey is essentially pure sugar, with

no fat and only trace amounts of protein and fiber. It contains small amounts of some nutrients,

but most people typically don’t consume enough honey for it to be a significant dietary source

of vitamins and minerals. It contains a number of antioxidants, including phenolic acids and

flavonoids, and may offer some protective effects related to blood sugar management, but it

should still be consumed in moderation, especially by people with type 2 diabetes (Shoemaker,

2021). On the other hand, according to (Staughton, 2021), Vanilla is an extremely popular

ingredient in many different culinary preparations around the world, and the scent of vanilla is

unmistakable to most people. This flavoring is derived from the orchids of the Vanilla genus,

which bears fruits that are shaped like pods. These pods can range in size from 5-22cm in

length and are considered of a higher quality when they are larger. However, these pods must

be hand-picked at precisely the right time to ensure that the seed pods don’t pop and that they

are properly ripe. Harvesting the pods is a time-intensive process, but there is a global demand

for vanilla in many different forms, not only for its use in food preparation but also in natural

healing. Vanilla is much more than a delicious flavor ingredient in our baked goods; it may also

have a number of important benefits, possibly including its potential ability to reduce acne,

improve hair growth, speed healing, reduce inflammation, prevent chronic diseases, protect

the heart, and much more.

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CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

Purpose of the Study and Research Design

The purpose of the study is to provide new ingredient to be used in making mocktail

drink and to determine its level of acceptability in terms of appearance, aroma, color, taste, and

general acceptability. This study will use experimental research design. In experimental

research design, the researchers manipulate and control one independent variable for the

variation to the manipulation of the dependent variables. According to Morton and Williams

(2009), Experimental Design refers to a blueprint of a procedure that enables researchers to

test their hypothesis by reaching valid conclusions about relationships between dependent and

independent variables. It refers to the conceptual framework, within which the experiment is

conducted.

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Method

Participants

The participants in this study are the 20 fourth year BSHM student and 10 faculty members

under School of Business Management in West Visayas State University Janiuay Campus. The

participants are chosen using the simple random sampling. The first requirement was that the

participants tooking Bachelor of Science in Hospitality Management and the faculty of the said

course. In addition, the participants are given the sample of Makopa fruit extract-based

mocktail and rate according to appearance, aroma, color, taste, and general acceptability of the

product.

Data Gathering Tools or Instruments

In this experimental study, the researchers will use the 9-point hedonic scale scorecard

consisted of a series of nine verbal categories representing degrees of liking. The scale requires

consumers to categorize the drink according to how much they are liked or not; the latter

requires the consumers to differentiate numerically between the drinks in terms of the relative

degree of liking. The Makopa (Syzygium Samarangense) fruit extract-based mocktail was to be

evaluated as to appearance, aroma, taste, color, and general acceptability with the following

scores and their descriptions:

SCORE DESCRIPTION

9 Extremely Acceptable

8 Very Much Acceptable

7 Moderately Acceptable

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6 Slightly Acceptable

5 Neither Acceptable nor Unacceptable

4 Slightly Unacceptable

3 Moderately Unacceptable

2 Very Much Unacceptable

1 Extremely Unacceptable

Data Analysis Procedure

Based on the purpose of this study, the researchers formulated a mocktail drink out of

Makopa fruit the data that will be gathered from the instrument will be subjected to the

statistical treatment. Mean will be used to determine the level of acceptability of the Makopa

fruit extract- based mocktail in terms of appearance, aroma, color, taste, and general

acceptability. The experiment will be divided into three (3) phases: Phase 1- The preparation of

ingredients, materials and extraction of Makopa fruit, Phase 2- Making of Makopa fruit extract-

based mocktail and Phase 3- Evaluation of Product

Phase 1: The Preparation of Ingredients, Materials and Extraction of Makopa Fruit

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In conducting the study, the Makopa fruit will be wash and extracted. Other ingredients

like oranges, honey and vanilla will be purchased from the supermarket. The tools, utensils and

other equipment used were cocktail shaker, juice extractor, measuring spoon, jigger cocktail

strainer, bar spoon, cutting board, tong and glasses.

Ingredients Quantity

Makopa fruit extract 40 ml

Orange juice freshly squeezed 40ml

Honey 1tbsp.

vanilla extract 1/2 tsp.

orange slices for garnish.

Tube ice

Bar Tools and Utensils

Cocktail Shaker

Juice Extractor

Measuring Spoon

Jigger

Cocktail Strainer

Bar Spoon

Cutting Board

Tong

Glasses

Phase 2: The Making Makopa Fruit Extract-Based Mocktail.

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1. Wash and prepare all ingredients needed.

2. Slice and extract orange and Makopa juices using juice extractor, set aside the Makopa

juice.

3. With a cocktail shaker put 40ml. of orange juice and makopa juice, add 1tbsp of honey

and 1/2 tsp. vanilla extract to un-chilled juice. Shake and add ice to cool it down.

4. Pour evenly into two ice filled glasses. Top with slice of orange. Good for only two

serving glasses.

Phase 3: Evaluation of Product and Data Analysis

After the final product was prepared for final evaluation, the Makopa fruit extract -

based mocktail will be evaluated by the participants in terms of appearance, aroma, color, taste

and general acceptability. The criteria will be discuss and instructions will be given to the

participant’s and members of the evaluation panel. After the evaluation of the finished product,

the score sheets will be gathered; scores will be tallied, summarize and prepared for

computation. Mean will be use in determining the level of acceptability in terms of its

appearance, aroma, color, taste, and general acceptability.

The following scale and descriptions will be use:

8.12 - 9.00 - Extremely Acceptable

7.24 - 8.11 - Very Much Acceptable

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6.34 - 7.23 - Moderately Acceptable

5.46 - 6.33 - Slightly Acceptable

4.57 - 5.45 - Neither Acceptable nor Unacceptable

3.68 - 4.56 - Slightly Unacceptable

2.97 - 3.67 - Very Much Unacceptable

1.89 - 2.78 - Moderately Unacceptable

1.00 - 1.88 – Extremely Unacceptable

CHAPTER IV

RESULTS

Descriptive Data Analysis

Acceptability in general and quality in terms of appearance, aroma, color, and taste of

Makopa fruit extract-based mocktail.

Appearance. Data in Table 1.0 showed that in terms of appearance, the makopa

mocktail preparation with 40 ml makopa fruit extract (M=8.13; SD=0.681), and 80 ml makopa

fruit extract (M=8.33; SD=0.661) was liked extremely by the panel of evaluators.

Table 1.0

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Acceptability of the Quality of Appearance of Makopa Fruit Extract- Based Mocktail.

Preparations Mean Standard Deviation Description

40 ml. makopa fruit extract 8.13 0.681 Extremely Acceptable

80 ml. makopa fruit extract 8.33 0.661 Extremely Acceptable

Aroma. Data in Table 1.1 showed that in terms of aroma, the makopa mocktail

preparation with 80 ml makopa fruit extract (M=8.03; SD=0.890) was liked extremely by the

panel of evaluators.

Table 1.1

Acceptability of the Quality of Aroma of Makopa Fruit Extract- Based Mocktail.

Aroma Mean Standard Deviation Interpretation

80 ml. 8.03 0.890 Extremely Acceptable

Color. Data in Table 1.2 showed that in terms of color, the makopa mocktail preparation

with 40 ml makopa fruit extract (M=8.33; SD=0.661) was liked extremely by the panel of

evaluators.

Table 1.2

Acceptability of the Quality of Color of Makopa Fruit Extract- Based Mocktail.

Color Mean Standard Deviation Interpretation

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40 ml. 8.33 0.661 Extremely Acceptable

Taste. Data in Table 1.3 showed that in terms of taste, the makopa mocktail preparation

with 80 ml makopa fruit extract (M=8.53; SD=0.819) was liked extremely by the panel of

evaluators.

Table 1.3

Acceptability of the Quality of Taste of Makopa Fruit Extract- Based Mocktail.

Taste Mean Standard Deviation Interpretation

80 ml. 8.53 0.819 Extremely Acceptable

General Acceptability. Data in Table 1.4 showed that in terms of general acceptability,

the makopa mocktail preparation with 80 ml makopa fruit extract (M=8.57; SD=0.568) was

liked extremely by the panel of evaluators.

Table 1.4

General Acceptability of Makopa Fruit Extract- Based Mocktail.

General Acceptability Mean Standard Deviation Interpretation

80ml 8.57 0.568 Extremely Acceptable

Scale Description

8.12 - 9.00 - Extremely Acceptable

7.24 - 8.11 - Very Much Acceptable

6.34 - 7.23 - Moderately Acceptable

5.46 - 6.33 - Slightly Acceptable

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4.57 - 5.45 - Neither Acceptable nor Unacceptable

3.68 - 4.56 - Slightly Unacceptable

2.97 - 3.67 - Very Much Unacceptable

1.89 - 2.78 - Moderately Unacceptable

1.00 - 1.88 – Extremely Unacceptable

Inferential Data Analysis

Differences in the jurors evaluation on the acceptability of Makopa Fruit (Syzygium

Samarangense) Extract Based Mocktail in terms of appearance, F (8.879) = .000, P<.05.

Table 2.0

One way ANOVA Result for the differences in the acceptability of the quality of appearance of of

Makopa Fruit Extract-Based Mocktail preparation.

Source of Variation Sum of Squares df Mean Square F Sig.

Between Groups 11.356 2 5.678 8.879 .000

Within Groups 55.633 87 .639

Total 66.989 89

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Janiuay, Iloilo

Differences in the jurors evaluation on the acceptability of Makopa Fruit (Syzygium

Samarangense) Extract Based Mocktail in terms of aroma, F (5.077) = .008, P˃.05.

Table 2.1

One way ANOVA Result for the differences in the acceptability of the quality of aroma of

Makopa Fruit Extract-Based Mocktail preparation.

Source of Variation Sum of Squares df Mean Square F Sig.

Between Groups 8.089 2 4.044 5.077 .008

Within Groups 69.300 87 .797

Total 77.389 89

Differences in the jurors evaluation on the acceptability of Makopa Fruit (Syzygium

Samarangense) Extract Based Mocktail in terms of color, F (13.729) = .000, P<.05.

Table 2.2

One way ANOVA Result for the differences in the acceptability of the quality of color of Makopa

Fruit Extract-Based Mocktail preparation.

Source of Variation Sum of Squares df Mean Square F Sig.

Between Groups 16.422 2 8.211 13.729 .000

Within Groups 52.033 87 .598

Total 68.456 89

Differences in the jurors evaluation on the acceptability of Makopa Fruit (Syzygium

Samarangense) Extract Based Mocktail in terms of taste, F (7.210) = .001, P<.05.

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Janiuay, Iloilo

Table 2.3

One way ANOVA Result for the differences in the acceptability of the quality of taste of Makopa

Fruit Extract-Based Mocktail preparation.

Source of Variation Sum of Squares df Mean Square F Sig.

Between Groups 8.089 2 4.044 7.210 .001

Within Groups 48.800 87 .561

Total 56.889 89

Differences in the jurors evaluation on the general acceptability of Makopa Fruit

(Syzygium Samarangense) Extract Based Mocktail with F (10.591) = .000, P<.05.

Table 2.4

One way ANOVA Result for the differences in the general acceptability of Makopa Fruit Extract-

Based Mocktail preparation.

Source of Variation Sum of Squares df Mean Square F Sig.

Between Groups 11.289 2 5.644 10.591 .000

Within Groups 46.367 87 .533

Total 57.656 89

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Therefore, the null hypothesis stating no significant differences in the evaluation of the

acceptability of Makopa Fruit Mocktail in terms of appearance, aroma, color, taste and general

acceptability with 40 ml, 80 ml and 120 ml was rejected.

CHAPTER V

SUMMARY, CONCLUSIONS, IMPLICATIONS, AND RECOMMENDATIONS

This chapter presents the summary, conclusions, implications, and recommendations

done in this study.

Statement of the Problem

The study was conducted to know the acceptability of Makopa fruit (syzygium

samarangense) extract as a main ingredient in making a mocktail drink. Specifically, the study

sought to find the answer of the following questions:

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Janiuay, Iloilo

1. What is the level of acceptability of Makopa Fruit (Syzygium Samarangense) Extract-

Based Mocktail in terms of:

a. Appearance

b. Aroma

c. Color

d. Taste

e. General Acceptability

2. Is there any significant difference between the three treatments of Makopa Fruit extract

based mocktail in terms of:

a. Appearance

b. Aroma

c. Color

d. Taste

e. General Acceptability

Hypothesis of the Study

There is significant differences in the evaluation of the acceptability of Makopa Fruit

Mocktail between three treatments in terms of appearance, aroma, color, taste and general

acceptability with 40 ml, 80 ml and 120 ml as tested lesser than .05 level of significance.

The research instrument was the sensory evaluation sheet based on 9 Point Hedonic

Rating Scale. In order to find out the significant difference, ANOVA was computed at greater

than .05 level of significance.

Summary of Findings

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1. Based on the result, the level of acceptability of treatments of Makopa Fruit (Syzygium

Samarangense) Extract- Based Mocktail as evaluated by the respondents are the

following:

a. As to appearance, Treatment A (40 ml) and Treatment B (80 ml) was rated

“Extremely Acceptable” by the evaluators.

b. As to aroma, the Treatment B (80 ml) was rated “Extremely Acceptable” by the

evaluators.

c. As to color, the Treatment A (40 ml) was rated “Extremely Acceptable” by the

evaluators.

d. As to taste, the Treatment B (80 ml) was rated “Extremely Acceptable” by the

evaluators.

e. In the general acceptability, Treatment B (80 ml) was rated “Extremely Acceptable”

by the evaluators.

2. There is significant differences in the evaluation of the acceptability of Makopa Fruit

Mocktail between three treatments in terms of appearance, aroma, color, taste and

general acceptability with 40 ml, 80 ml and 120 ml as tested lesser than .05 level of

significance.

Conclusions

1. The group of respondents had almost very similar realization, observation and

evaluation in terms of appearance, aroma, color, taste and general acceptability.

Therefore, the product was very accepted. The results showed that Treatment B,

with 80 ml Makopa fruit extract content was the most acceptable treatment.

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2. There is significant differences in the evaluation of the acceptability of Makopa Fruit

Mocktail between three treatments in terms of appearance, aroma, color, taste and

general acceptability evaluated by the respondents.

Implications

The findings of the present study have led to certain implications. Our main aim

in this study is to showcase the of Makopa Fruit (Syzygium Samarangense) Extract-

Based Mocktail and to show off its healthy benefits that will benefit the consumer and

even entrepreneur.

This study proves the healthy benefits that one can gain out of Makopa fruit

Mocktail. It’s very healthy and nutritious. Indeed, it’s a new mocktail product that

surpass the expectation and level of acceptability of the consumers.

Recommendations

Based on the findings and the conclusion of the study, the following are recommended:

1. In making mocktail, it is important to consider the appearance, aroma, color,

taste, general acceptability and its nutritional benefits at the same time. It is

recommended to encourage the local bartenders to utilize Makopa Fruit extract

in making mocktail instead of using usual fruit in the market because it is

acceptable and it contains high nutritional value. Farmers are encourage to plant

more makopa tree because aside from using it as raw fruit it can be used also in

developing new products like mocktail, etc. It is recommended also that a study

shall be conducted focusing on the nutritional value of Makopa Fruit Mocktail.

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2. We can promote this Makopa Fruit Mocktail through developing more products

out of Makopa fruit so that we can promote and help our local product to be well

known not only here in the Philippines but also Internationally.

3. Future researchers and students should conduct more researches and discover

more recipes out of fruits especially this Makopa fruit.

References:

Amidor, T. (2013). How To Build A Healthy Mocktail. Retrieved from

https://www.foodnetwork.com/healthyeats/holidays/2013/12/how-to-build-a-healthy-mocktail

Bavar, SD. (2018). Development with Mocktail Drinks with Butterfly Pea Flower Extract . TESDA

Women’s Center. Retrieved from

http://twc.tesda.gov.ph/researchanddevelopment/researches/01%20DEVELOPMENT%20 OF

%20MOCKTAIL%20DRINKS%20WITH%20BUTTERFLY%20PEA%20FLOWER%20E XTRACT.pdf.

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(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Cheng, (2019). 8 Characteristics of Millennials That Support Sustainable Development Goals

(SDG’s). Retrieved from https://www.forbes.com/sites/margueritacheng/2019/06/19/8-

characteristics-of-millennialsthat-support-sustainable-development-goals-sdgs/#36d89a8f29b7.

Danovich, T.( 2015). The Mocktail Revolution is Growing as More Restaurants Adopt Booze-Free

Libations. Retrieved from https://www.eater.com/drinks/2015/7/13/8947439/themocktail-

revolution-is-growing-as-more-restaurants-adopt-booze.

Dean, J.(2021). Fruit of the Philippines: Tambis. Retrieved from

https://antioxidant-fruits.com/fruit-of-the-philippines-tambis.html

Galante, M. (2019). Colorful Cocktails Attract Online Attention for Influencers and Brands .

Retrieved from https://www.dimins.com/blog/2019/11/19/cocktails-oninstagram/.

Press. https://doi.org/10.1017/CBO9780511762888

Gurib-Fakim, A. (2006) Medicinal plants: traditions of yesterday and drugs of tomorrow . Mol

Aspects Med. 27(1), 1-93.

Retrieved from www.servingrightsecret.blogspot.com/p/mocktail.html?m=1

Hao, Y., Chen, F., Wu, G., & Gao, W. (2016). Impact of postharvest nitric oxide treatment on

lignin biosynthesis-related genes in wax apple (Syzygium samarangense) fruit. Journal of

Agricultural and Food Chemistry, 64(45), 8483–8490.

Huang DW., Chang WC., Wu JS., Shih RW., Shen SC. (2016). Vescalagin from pink wax apple

[Syzygium samarangense (Blume) Merrill and Perry] J. Agric. Food Chem. 

Ikpechukwu, C. (2012). A Sensory Evaluation Of Citrus Greening-Affected Juice Blends.

Published graduate study thesis. Univeristy of Florida.

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(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Innovare Academic Sciences, (2018). Asian Journal of Pharmaceutical and Clinical

Research 11(12):183. Retrieved from

https://www.researchgate.net/publication/329604531_A_study_on_formulation_and_acceptabili

ty_of_anti-cold_mocktails_with_vitamin_c_enriched_ingredients

Link R. (2019). 5 Surprising Health Benefits of Orange Juice. Retrieved from

https://www.healthline.com/nutrition/orange-juice-benefits

Marketman, (2005). Tropical Fruit of the Philippines. Retrieved from

https://www.marketmanila.com/archives/makopa-curacao-or-malay-apple

Merrill & L. M. Perry var. Jambu Madu) as affected by growth regulator application . The

Scientific World Journal, 2012.

Moneruzzaman Khandaker, M., Nasrulhaq Boyce, A., Osman, N., & Sharif Hossain, A. (2012).

Physiochemical and phytochemical properties of wax apple (syzygium samarangense [Blume]

Morton, R. B., & Williams, K. C. (2010). Experimental political science and the study of

causality: From nature to the lab. Cambridge University

Mossati, C. (2017). The Rise Of Non-Alcoholic Cocktails. retieved from

http://www.cocktailsandbars.com/the-rise-of-non-alcoholic-cocktails/

Non- Alcoholic Beverages And Mocktails. Retrieved from

https://www.uou.ac.in/sites/default/files/slm/BHM-202T.pdf

Ramirez, E. (2019). Make Mine A Mocktail: Why The Non-Alcoholic Drinks Trend Is Here To

Stay. Retrieved from https://www.forbes.com/sites/elvaramirez/2019/05/22/make-mine-a-

mocktail-why-the-non-alcoholic-drinks-trend-is-here-to-stay/?sh=362b8b683eb2

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(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

ReportLinker (2021). The Global Non-alcoholic Drinks Market Size. Retrieved from

https://ca.movies.yahoo.com/amphtml/global-non-alcoholic-drinks-market-074900308.html

Samarghandian S., Farkhondeh,T., Samini F.(2017). Honey and Health: A Review of Recent

Clinical Research. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5424551/

Shoemaker, S. (2021). 7 Unique Health Benefits of Honey. Retrieved from

https://www.healthline.com/nutrition/benefits-of-honey

Staughton, J. (2021). 9 Impressive Benefits Of Vanilla. Retrieved from

https://www.organicfacts.net/health-benefits/herbs-and-spices/vanilla.html

Sylvia (2017). Health benefits of Rose Apple (Java Apple). Retrieved from

https://www.healthbenefitstimes.com/rose-apple-java-apple/amp/

Taculao, PB. (2021). Makopa: A beginner’s guide. Retrieved from

https://mb.com.ph/2021/09/22/makopa-a-beginners-guide/

17 Unknown Health Benefits of Macopa Fruits. Retrieved from https://drhealthbenefits.com/food-

bevarages/fruits/health-benefits-of-macopa-fruits

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Janiuay, Iloilo

Appendix A

Letter to Campus Administrator

Date:______

DR. GUILLER P. PENDON

Campus Administrator

This Campus

Sir:

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Janiuay, Iloilo

Greetings!
We are presently conducting an undergraduate thesis entitled “ACCEPTABILITY OF MAKOPA
FRUIT (SYZYGIUM SAMARANGENSE) EXTRACT-BASED MOCKTAIL” in partial fulfilment
of the requirements for the degree, Bachelor of Science in Hospitality Management.

This research activity will take place in a spacious area of Mr. Christopher Jay Sangumay’s
residence. Our group members must wear proper PPE, keep social distance, and obtain a
certificate from our approved Barangay in accordance with health and safety regulation. The
finished product will be delivered to our identified respondents.

In this regard, we would like to request permission from your excellent office to conduct our
research among a chosen group of teachers, staff, and BSHM students.

We look forward for your positive response and support regarding this matter.

Thank you very much.

Very truly yours,

ANGEL MARIE S. CABASA MARVIN G. CELENDRO

Student Researcher Student Researcher

SARAH JANE S. DELA ROSA KERRY B. MALLORCA

Student Researcher Student Researcher

CHRISTOPHER JAY M. SANGUMAY

Student Researcher

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Noted:

CATHERINE GRACE G. LLABAN, MHM JOENAREX N. BAUTISTA, MHM

Research Adviser SOHRST Director

Recommending Approval:

LENY A. QUINTILLA, Ed. D.

Dean of Instruction

Approved:

GUILLER P. PENDON, Ed. D.

Campus Administrator

Appendix B

Letter to Respondent

Date:__________

Dear Respondents:

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 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Greetings!

We are presently conducting an undergraduate thesis entitled “ACCEPTABILITY OF MAKOPA

FRUIT (SYZYGIUM SAMARANGENSE) EXTRACT-BASED MOCKTAIL” in partial fulfilment

of the requirements for the degree, Bachelor of Science in Hospitality Management.

Whereas, in conducting this activity we made sure we follow health and safety protocols which

includes wearing of facemask and face shield, keep social distancing and wearing proper PPE to

ensure the safety of everyone and as well as to the food that we were preparing.

In this regard, may we request you to evaluate our product using the 5-point hedonic scale

scorecard provided to indicate your assessment.

Thank you very much.

Very truly yours,

ANGEL MARIE S. CABASA MARVIN G. CELENDRO

Student Researcher Student Researcher

SARAH JANE S. DELA ROSA KERRY B. MALLORCA

Student Researcher Student Researcher

45
 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

CHRISTOPHER JAY M. SANGUMAY

Student Researcher

Noted:

CATHERINE GRACE G. LLABAN, MHM JOENAREX N. BAUTISTA, MHM

Research Adviser SOHRST Director

LENY A. QUINTILLA, Ed. D.

Dean of Instruction

GUILLER P. PENDON, Ed. D.

Campus Administrator

Appendix C

Evaluation Sheet

“ACCEPTABILITY OF MAKOPA FRUIT (SYZYGIUM SAMARANGENSE) EXTRACT-

BASED MOCKTAIL”

Sensory Evaluation Sheet

Name (Optional):____________________ Date of Evaluation:__________

Instructions:

46
 WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

Taste the three treatments of the Makopa fruit extract based mocktail. After you have

tasted a particular treatment or sample, rate the sensory characteristics that best describes the

sample using the Nine-Point Hedonic Scale. Please write the number in the column that

corresponds to your evaluation. Sip some water to rinse your palate before tasting the next

sample. Thank you for your participation.

RESPONSES SCALE

LIKED EXTREMLY 9

LIKED VERY MUCH 8

LIKED MODERATELY 7

LIKED SLIGHTLY 6

NEITHER LIKED OR NOT 5

DISLIKED SLIGHTLY 4

DISLIKED MODERATELY 3

DISLIKED VERY MUCH 2

DISLIKED EXTREMELY 1

TREATMENTS
CRITERIA
A (40 ML) B (80 ML) C (120 ML)

APPEARANCE

COLOR

TASTE

AROMA

GENERAL ACCEPTABILITY

47
WEST VISAYAS STATE UNIVERSITY-JANIUAY CAMPUS
School of Business and Management
(Formerly School of Hotel and Restaurant Services Technology)
Janiuay, Iloilo

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