Calamansi-Bue Ternate-Lemon Grass Ready to Drink Juice

Abstract

This study was conducted to develop a calamansi-blue ternate-emon grass ready to drink juice. The calamansi, blue ternate and lemon grass extract or juice were processed and combined with a proportion of 8% Calamansi + 62% Blue Ternate + 10% Lemon Grass + 20% Sugar Solution. The finish product was subjected to pasteurization using a water retort at different processing temperature varying from 70-75°C. Calamansi, Blue ternate, Lemon Grass Ready to Drink Juice was subjected to sensory evaluation using a 9 point hedonic scale to determine its general acceptability. Result revealed that the product was very much liked by the respondents as to its taste, appearance and aroma. Laboratory analysis revealed that the Ready to Drink Calamansi Blue ternate Lemon grass Juice pasteurized at 70 °C has a pH level of 2.65 and total titratable acidity as citric acid of 0.44%, on the other hand the Ready to Drink Calamansi Blue ternate Lemon grass Juice pasteurized at 75°C has pH=2.68 and total titratable acidity as citric acid = .48%. In terms of the microbial analysis, it was found out that both RTD Calamansi Blue ternate lemon grass juice at 70 °C and RTD Calamansi Blue ternate lemon grass juice at 75 °C has an Aerobic Plate Count of < 1 cfu/ml sample, an Escherichia coli Count which is < 0.018 MPN/ml sample and Molds and Yeast Count of 1 cfu/ml sample.