Tino-Tino Juice Drink
DOI:
https://doi.org/10.65339/ijsis.V1.I4.266Keywords:
Beverage Development, Microbial Quality, Pineapple Juice, Product Formulation, Sensory Evaluation, Shelf Life, Tino-Tino JuiceAbstract
This study aimed to develop a ready-to-drink Tino-tino (Physalis peruviana) juice beverage blended with pineapple juice and evaluate its sensory quality and shelf-life-related microbial characteristics. A descriptive quantitative research design was employed in Barangay Lanao, Kidapawan City, North Cotabato, involving 30 purposively selected respondents aged 18-40 years. Three formulations containing varying concentrations of Tino-tino tea were evaluated for appearance, aroma, and taste using a five-point sensory evaluation instrument. Data were analyzed using weighted means, while yeast and mold counts were examined during two weeks of nonrefrigerated storage. Results revealed that Treatment 1, containing ½ teaspoon of Tino-tino tea and 250 mL of pineapple juice, obtained the highest appearance and taste ratings, with a taste mean of 4.03. Treatment 3 received the highest aroma rating (4.59) but the lowest taste rating (1.59), indicating increased bitterness at higher concentrations. Treatment 1 also maintained yeast and mold counts below 100 CFU/mL throughout the storage evaluation. The findings identified Treatment 1 as the most favorable formulation for appearance, taste, and observed microbial quality. Further research is recommended to reduce bitterness, examine preservative effectiveness, and determine nutritional composition. The study was limited to 30 respondents and selected sensory and nonrefrigerated storage conditions. The findings provide a foundation for further Tino-tino beverage development and the value-added utilization of locally available plant resources.
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Copyright (c) 2026 Sygi B. Saligumba, Josephine G. Gonzaga, Roberto L. Gornez (Author)
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