PRODUCT QUALITY OF HONEY DRAGON FRUIT TEA

KAYECHARM MARIE INTING

Thesis Outline Submitted to the College of Education, Arts and Sciences,

University of Southern Mindanao-Kidapawan City Campus,
Sudapin, Kidapawan City in Partial Fulfillment
of the Requirements for the Degree of

BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION

(Food and Service Management Technology)

APRIL 2023
 TABLE OF CONTENTS

PRELIMARIES Pages

Title Page i

Approval Sheet ii

Dedication iii

Acknowledgement iv

Abstract v

Table of Contents vi

List of Tables vii

List of Figures viii

List of Appendices ix

INTRODUCTION

Objectives of the Study 2

Significance of the Study 3

Scope and Delimitation of the Study 3

Operational Definition of Terms 4

REVIEW OF RELATED LITERATURE

Conceptual Framework of the Study 10

Hypothesis of the Study 11

METHODOLOGY
Research Design 12

Research Locale 12

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 Research Respondents 13

Research Instrument 13

Sampling Procedure 15

Research Materials, Ingredients, and Procedure 16

Data Gathering Procedure 16

Statistical Treatment 17

LITERATURE CITED 18

APPENDICES 20

CURRICULUM VITAE 28

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 LIST OF TABLES

Table Title Page

A Likert Scale for the Product Quality of Honey Dragon Fruit 13

Peel Tea in Terms of Appearance
B Likert Scale for the Product Quality of Honey Dragon Fruit 14
Peel Tea in Terms of Aroma
C Likert Scale for the Product Quality of Honey Dragon Fruit 14
Peel Tea in Terms of Taste
D Likert Scale for the Product Quality of Honey Dragon Fruit 15

Peel Tea in Terms of Texture

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 LIST OF FIGURE

Figure Title Page

1 Conceptual Framework of the Study 10

viii
 LIST OF APPENDICES

Appendix Title Page

A Letter Request 21
B Sensory Evaluation 22
C Standard Recipe in Making Honey Citron Tea 24
D Experimental Recipe in Making Honey Dragon 26
Fruit Tea
E Curriculum Vitae 28

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INTRODUCTION

One of the world's most popular tropical fruits is a dragon fruit. The texture

of this fruit is sometimes compared of kiwi fruit due to the black, crunchy seeds.

Meat eaten raw is slightly sweet and low in calories. The seeds are eaten with

the pulp, have a nutty taste and are high in lipids (Ariffin, 2015). Dragon fruit has

a delicious light sweet taste, intense shape and color, not forgetting its wonderful

flowers.

Besides being delicious and refreshing, this beautiful fruit contains a lot of

water and other essential minerals and versatile nutritional components. To eat

the fruits, they also discard the peel as soon as they have eaten their dragon

fruit. It has been studied that the skin of dragon fruit contains nutritional value. In

addition, the invention further develops a deep processing method that

transforms waste into wealth and relatively good use. Functional compounds

from fruit waste are a current research trend, aiming not only to reduce waste

disposal, but also to meet the growing demand for plant products beneficial to

human health. Recent studies have shown that dragon fruit peel is a potential

natural dye with good antioxidant activity (Luo et al. 2014).

In addition, honey citron tea, also known as Yujacha tea, is a well-known

and traditional Korean cold remedy. The citrus fruits used in the preparation are

known as Korean yuja and Japanese yuzu (Choe, 2020). Yuja tea is a honey-

citrus tea from Korea that is gaining popularity worldwide. It is made from lemon

honey, a citrus fruit native to Korea. Besides being really delicious, jujube tea is

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also packed with minerals and antioxidants that can do everything from boost

your immune system to help you lose weight. This is due to the modest amounts

of vitamin C, essential oils with antioxidant and antibacterial properties, that

honey lemon tea contains (Christopher, 2022).

Hence, the researcher came up with an idea to conduct a study of dragon

fruit in making honey dragon fruit tea. It is also help to avoid wastage of the fruit

and preserve to create new product.

Objectives of the Study

This study aimed to:

1. Determine the product quality of honey dragon fruit tea, in terms of,
1.1 Appearance

1.2 Aroma,

1.3 Taste, and

1.4 Texture

2. Find out the significance difference between two treatments in terms

appearance, aroma, taste and texture.

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Significance of the Study

This research will help households create another product from dragon

fruit, which is usually only seen in the kitchen as a tropical fruit. This gives them

good income with less capital because the procedure is almost natural. It can be

displayed in any grocery store. This provides an opportunity for local dragon fruit

growers to generate additional income by developing dragon fruit products that

can be marketed for their nutritional and antioxidant components, thereby

improving livelihoods. Finally, this study serves as a guide for other honey-lemon

tea producers and future researchers.

Scope and Delimitation of the Study

This study aimed to find out the product quality of honey dragon fruit tea in

terms of appearance, aroma, taste and texture. This study sought to find out the

significance difference between two (2) treatments using the same procedure.

There will be two treatments in the study. Treatment 1: Whole dragon fruit and

Treatment 2: Dragon Fruit Peel. The procedure in making honey citron tea was

followed,

The ingredients in the study were dragon fruit, sugar and honey. The

honey dragon fruit tea will be undergone on the process of washing, slicing,

mixing, stirring and bottling. This study will process at Purok Nangka Brgy.

Poblacion Kidapawan City and will be conduct and evaluate at University of

Southern Mindanao-Kidapawan City Campus. The sample product will be

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evaluate by thirty (30) students from Food Preparation Service and Technology

(FPST-2B) SY 2023-2024 of University of Southern Mindanao-Kidapawan City

Campus who were selected through purposive sampling method. Before

evaluating the researcher will prepare a letter address to the COT Dean asking

permission to conduct a study. There will be an Ethics consent and forms to be

presented to the respondents. And will explain the process of evaluating the

product using sensory evaluation score sheets. There will be 3 replications with 3

days interval in evaluating the product. The data obtain from the sensory

evaluation score sheet will be tally, analyze and interpret using mode to find the

product quality of honey dragon fruit tea among 2 treatments in terms of

appearance, aroma, taste and texture and kruskal wallis will use to find the

significant difference among 2 treatments.

Operational Definition of Terms

Appearance- refers to the physical characteristic of honey dragon fruit tea which

is attractive thin fruit and bright red color.

Aroma- refers to the very aromatic smell of the product.

Dragon fruit- refers to the fruit used as the main ingredient of the study.

Honey- refers to the ingredient added as a sweetener in making honey dragon

fruit tea.

Honey Dragon Fruit Tea- refers to the finish product of the study.

Mixing- refers to the method use in combining all the ingredients.

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Pasteurization- refers to the heating of the honey dragon fruit tea.

Peel- refers to the skin of dragon fruit being use as treatment in the study.

Slicing- the method on cutting the dragon fruit into smaller pieces.

Sugar- refers to the ingredient added as a sweetener in making honey dragon

fruit tea.

Stir- refers to method of mixing/blending the finished product honey dragon fruit

tea.

Taste- refers to the attribute of honey dragon fruit tea which has the perfect

blend of a sweet and slight sour taste.

Texture- refers to the attribute of honey dragon fruit tea which has an very thick

syrup, very similar to jam consistency.

Treatment 1- refers to the first treatment to be use which is whole dragon fruit.

Treatment 2- refers to the second treatment to be use which is dragon fruit

peel.

Washing- refers to the process of cleaning the dragon fruit by placing it in the

running water.

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REVIEW OF RELATED LITERATURE

This chapter presents the review on related literature and related studies

of the Honey Citron Tea and Dragon Fruit.

Honey Citron Tea

According to Jee Choe 2020, a herbal tea or tisane created from citrus-

based natural materials is called Korean honey citron tea. It doesn't include

caffeine and is the perfect choice when you need to warm up or get rid of a cold.

Korean honey citron tea, also known as juyacha, is a popular and traditional cold

remedy. Yuja or yuzu, which are both terms for a natural citrus product, are used

in its production. Yuja has a taste that is a cross between grapefruit, orange, and

lemon. This really straightforward method requires no preparation. For a

beverage free of caffeine, combine yuzu, nectar, and sugar. Blend one

tablespoon with a glass of hot water. Finding fresh yuzu is the most difficult part

of creating this mix from scratch.

A bottle of concentrate is basically a mix of citron slices made into jam and

honey. Citron, also known as yuzu, is a citrus fruit that looks like a misshapen

lemon. It is a bright yellow fruit. It has a very thick rind and is usually candied and

made into jam or jam with pieces or slices of fruit in a sweetened jelly. Koreans

usually mix this jam with water to make drinks. Citron, known for its special taste

and aroma, has a rather sour taste. What distinguishes it from lemons is that it is

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not very juicy. The thick peel makes it great for jams and drinks because the

citrus peel is full of flavor (Miranda, 2022).

Citrus fruits are used to make an herbal tea or tisane known as Korean

honey citron. It's also perfect for times when you need a little warm from cold or

just a nice hot drink. It works great for coughs, soothes sore throats, is a great

source of vitamin C, is effective for treating colds, and can ease sickness.

Because of the simplicity, many people choose to make their own Korean Yuja

Cha tea. Experts have not recommended an upper limit for this tea because it

does not contain caffeine and many Koreans drink it throughout the day (Gates,

2022).

A type of tea that is not actually made from tea leaves is called citron tea.

It is a delicious drink made from thinly sliced citrus fruits preserved in sugar and

honey. The large citrus fruit known as lemon has been cultivated in some form

since ancient times and is related to grapefruit and tangerine. It was traditionally

produced and consumed in Korea, but is now more widely available in the

United States and elsewhere, where herbal drinks and healing wellness are

becoming more common (Staughton, 2021). Yujacheong or yuja jam is combined

with hot water to make yujacheong or Korean honey citron tea. Yuja needs to

harden into a thick, almost sickly sweet mass, making jam requires only three

simple methods. Yujacheong or yuja jam requires only three ingredients, fresh

yuja fruits, honey and white sugar. First, clean the fruit and cut it. Mix a two large

diced jus, one-fourth cup honey and one-half cup sugar until it is well combined.

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Add one tbsp of citron tea to each cup of very hot water before stirring

(Christopher, 2022).

Dragon Fruit

Many nations, including Thailand, whose climate is perfect for producing

diverse tropical and subtropical fruits in general, and dragon fruit breeding in

particular, are becoming more and more interested in dragon fruit, also known as

pitaya. The key components included in dragon fruit, including its vitamins,

minerals, complex carbohydrates, fiber, and antioxidants, are responsible for the

fruit's positive effects on human health (Wijitra, 2013). In addition to being eaten

raw, dragon fruits can be used to make a variety of foods, including tea, pastries,

pastries, and juice (Liaotrakoon, 2012). Large amounts of garbage, including

peels and seeds, are produced by the processing of dragon fruit, which is

expanding quickly. More consideration must be given to how food waste is

handled because it poses a significant environmental risk. More attention must

be paid to converting this waste into value-added components.

To enhance the quality of dragon fruit and its by products, information of

dragon fruit characterisation is therefore crucial. In Asian nations, where herbal

remedies are utilized by traditional healers to prevent and treat illnesses, dragon

fruit is regarded as a medicinal plant used in folk medicine (Sofowora et al.

2013).

Red dragon fruits can be quite beneficial to the health because they are nutrient-

rich. Red dragon fruit is flavorless and has a sweet flavor. Many people are

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charmed by the sweet flavor. Red dragon fruit, according to Syakira (2016), has

six advantages for beauty. First, red dragon fruit smoothes and hydrates the skin

and contains vitamin B3, which is helpful for doing both. The red dragon fruit's

capacity to prevent early aging is its second advantage. This delectable red fruit's

high vitamin E and beta-carotene content may help inhibit the growth of

cancerous cells and postpone the onset of aging. Third, using red dragon fruit

can help both prevent and treat acne. The secret is to level or mix.

After adding a half-glass of water, strain the bulk. Apply the dragon fruit

evenly on your neck and face. Regularly carry out this therapy once a week.

Finally, drug burns will make you look less attractive; in this case, people should

instantly eat red dragon fruit. The dragon fruit absorbed moisture after hatching.

Honey and lemon juice are added, one tablespoon each. Carefully combine the

materials, then apply them to the burns. Use twice every day.

In addition to being beautiful, red dragon fruit is healthy. According to

Angie (2016), red dragon fruit has 15 health benefits, including promoting healthy

digestion, preventing constipation, fighting cancer, boosting the immune system,

preventing diabetes and heart disease, slowing the aging process, maintaining

cholesterol levels, aiding in weight loss, promoting healthy hair, preventing acne,

improving appetite, improving vision, improving brain function, and hastening the

healing of wounds. Pitahaya dragon fruit is a newly developed crop in the

Philippine market. Due to its appealing hue, unusual look, and therapeutic and

nutritional benefits, it has a significant commercial potential.

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Conceptual Framework of the Study

Figure 1 shows conceptual framework of the study which has the input,

process, and the output. There will be two treatments will use with the same

amount of ingredients in making honey dragon fruit tea. The input refers to the

ingredients which include honey, dragon fruit and sugar. The process was the

methods used in preparing the product. The output is the Honey Dragon Fruit

Tea.

INPUT PROCESS OUTPUT

T1- Whole Harvest

Dragon Fruit
Wash

Honey, Sugar
Slice

T2- Dragon fruit Honey Dragon

Mix
peel, Honey, Fruit Tea
Stir
Sugar

Bottle

Fig 1. Conceptual Framework of the study

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Hypotheses of the Study

There was a significant difference among two treatments in terms of

appearance, aroma, taste and texture of Honey Dragon Fruit Tea.

HO1: There will be significant difference among 2 treatments in terms of

appearance.

HO2: There will be significant difference among 2 treatments in terms of aroma.

HO3: There will be significant difference among 2 treatments in terms of taste.

HO4: There will be significant difference among 2 treatments in terms of texture.

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METHODOLOGY

This chapter contains the research design, research locale, research

respondents, research instruments, sampling procedure, research materials,

ingredients and procedures, data gathering procedure, and statistical treatment

will be used in the study.

Research Design

Here, an experimental method is used to determine the quality of honey

dragon fruit tea in terms of appearance, aroma, taste and texture. There are two

treatment methods in the study. Treatment 1: whole dragon fruit and treatment 2:

dragon fruit peel.

The procedure for making honey-lemon tea is as follows. The process of

making the product consisted of picking the dragon fruit, washing it in running

water, cutting the fruit into thin slices, putting the fruit slices into a large bowl,

adding honey and sugar, mixing the ingredients, mixing and bottling. Which is

very compact and saves space. All treatment procedures are performed in the

same way.

Research Locale

Purok Nangka will be the site of the research investigation and will be

done in Barangay Sudapin, Kidapawan City, in Food Science and Technology

Department of the University of Southern Mindanao Kidapawan City Campus.

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Research Respondents

The respondents of this study were thirty (30) selected second-year

students of Food Science and Technology in Food Preparation and Service

Technology at the University of Southern Mindanao-Kidapawan City Campus in

the first semester of 2023-2024.

Research Instruments

In this study, a sensory evaluation sheet is used to determine the product

quality of Honey Dragon Fruit tea. The instrument used includes five (5) quality

criteria in which respondents rated appearance, aroma, taste and texture. The

highest score for each criterion is 5, down to the lowest score of 1. The device

has been adapted and verified for Beboso 2023.

Table A. Likert Scale for Sensory evaluation of Honey Dragon Fruit Tea in terms
of Appearance
Rating Verbal Description
5 Very Good
4 Good
3 Fair
2 Poor
1 Very Poor
Interpretations
The product has attractive thin slices of fruit
and bright red color.
The product has thin slices of fruit and a red
color.
The product has slightly thick slices of fruit
and a light red color.
The product has thick slices of fruit and a
slightly brown color.
The product has irregular slices of fruit and is
not attractive in color.

Table B. Likert Scale for Sensory evaluation of Honey Dragon Fruit Tea in terms
of Aroma

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Rating Verbal Description
5 Very Good
4 Good
3 Fair
2 Poor
1 Very Poor
Table C. Likert Scale for Sensory evaluation of Honey Dragon Fruit Tea in terms
of Taste
Rating Verbal Description
5 Very Good
4 Good
3 Fair
2 Poor
1 Very Poor
Table D. Likert Scale for Sensory evaluation of Honey Dragon Fruit Tea in terms
of Texture
Rating Verbal Description
14
Interpretations
The product is very aromatic
The product is moderately aromatic
The product is aromatic
The product is slightly aromatic
The product does not have aroma
Interpretations
The product has the perfect blend of sweet and
slight sour taste.
The product has a sweet and slight sour taste.
The product has a slight sweet and slightly
sour taste.
The product is slight no sweet and no sour
taste.
The product does not have taste at all
Interpretations
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5 Very Good
4 Good
3 Fair
2 Poor
1 Very Poor
The product has very thick syrup, very similar to
jam consistency and is very easy to stir when
mixed with water.
The product has thick syrup consistency similar
to jam and is easy to stir when mixed with water.
The product has a slightly thick syrup
consistency and this easy to mixed with water.
The product has slightly thin syrup consistency
and is not easy to mix with water.
The product has a thin consistency and is not
easily mixed to the water.

Sampling Procedure

Respondents were selected using purposive sampling. Respondents are

drawn from second-year Food Preparation and Service Technology (FPST-2B)

students. A researcher gives them a sensory evaluation score and they rate

different treatments under three replications.

Research Materials, Ingredients and Procedures

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The researcher uses the following tools and materials to make honey-

dragon-fruit tea; cutting board, knife, measuring spoons/cups, spoon, bottles and

bowl.

Ingredients include dragon fruit, honey and sugar. The procedures are as

follows: the dragon fruit must be washed; Slice the fruit as thinly as possible;

Place the fruit in a large bowl and add the sugar and honey; Mix thoroughly,

mixing all the ingredients; Finally, put everything in a sterilized bottle that is tightly

closed.

Data Gathering Procedure

The researcher prepares a letter addressed to the dean of food science

and technology, in which he requests permission to conduct an experimental

study on the product quality of honey dragon fruit tea. Treatments are tested

three (3) replications to ensure reliability. The finished product will be distributed

for evaluation along with a sensory evaluation score form for them to complete

and ethical consent to maintain response confidentiality. A Likert scale was used

for rating. Points are collected by the researcher after the evaluation.

Statistical Treatment

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The study will use mode to determine the product quality of dragon fruit

tea in terms of appearance, aroma, taste and texture and kruskal wallis will use

to find out the significance difference between two treatments in terms

appearance, aroma, taste and texture.

LITERATURE CITED

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Ariffin, A., et al. (2015) Essential fatty acids of pitaya (dragon fruit) seed oil
https://www.sciencedirect.com/science/article/abs/pii/S030881460801178
3
Choe, J. (2020). Honey Citron Tea. https://www.ohhowcivilized.com/korean-
citron-yuzu-tea/
Christopher, L. (2022). Everything You Need to Know About Korean Honey
Citron Tea- The Delicate Sip
https://thedelicatesip.com/tea-culture/yujacha-korean-honey-citron-tea/
De Clercq, N. (2012) Dragon Fruit (Hylocereus spp.) Seed Oils: Their
Characterization and Stability Under Storage Conditions
https://doi.org/10.1007/s11746-012-2151-6
Gates, S. (2022). What are the benefits of honey citron and ginger tea?
https://www.prettyteapot.com/what-are-the-benefits-of-honey-citron-and-
ginger-tea
Liaotrakoon, W., et al.(2013) Erratum to: Impact of Thermal Treatment on
Physicochemical, Antioxidative and Rheological Properties of White-Flesh
and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees
https://www.proquest.com/openview/1fc462a47a2d60c1901fa70a4d7a12
28/1?pq-origsite=gscholar&cbl=2043651
Luo, H., et al. (2014) Chemical composition and in vitroevaluation of the cytotoxic
and antioxidant activities of supercritical carbon dioxide extracts of pitaya
(dragon fruit) peel
https://bmcchem.biomedcentral.com/articles/10.1186/1752-153X-8-1
Maangchi, (2015). Yuja tea (Yujacha) recipe by
https://www.maangchi.com/recipe/yujacha?
fbclid=lwAR0c007QH5Xh0lBigSkrFb1rvwVZfnDrYlyrPP6fcYfMue95m7zV
G-VVE
Miranda, R. (2022). What is Honey Citron Tea + Ways to Use It (yummy.ph)
https://www. yummy.ph/lessons/prepping/what-is-honey-citron-tea-
a00249-20220118-Ifrm
Sofowora (2013) Dragon fruit: A review of health benefits and nutrients and its
sustainable development under climate changes in Vietnam
https://www.agriculturejournals.cz/pdfs/cjf/2021/02/03
Staughton, J. (2021). Amazing Benefits of Citron Tea (Korean Citron Yuzu Tea) |
Organiic Facts https://www.organicfacts.net/citrontea.html#:~:text=What
%20Is%20Citron%2OTea?
Syarika (2016) Using red dragon fruit as new variants of traditional cakes from
palembeng
http://eprints.polsri.ac.id/4240/

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