CHAPTER 3

MATERIALS AND METHODS

This chapter includes the research design, procedures in the preparation of the
concentrate and juice and the sensory evaluation, and the data analysis used in this study.

Research Design
This study used the Complete Randomized Design (CRD) using refined white sugar,
brown sugar, muscovado sugar and coco sugar as treatments. The treatments were
replicated four times.

Preparation of Calamansi Juice
The preparation of the calamansi juice with (1) refined white sugar, (2) brown sugar,
(3) muscovado and (4) coco sugar adopted a standardized procedure in making calamansi
concentrate based on that described by EntrePinoys Atbp. (2011). All ingredients will be
the same and varied only in terms of the sweetening agents used and its level.
The production of the concentrate and packaged calamansi juice is done at the
Campus Farm Meat and Crop Processing Laboratory, College of Agriculture, Southern
Christian College, Philippines.
Calamansi fruits used in this study will be freshly picked from Campus Farm. Other
materials like refined white sugar, brown sugar, muscovado, coco sugar and cheesecloth
will be bought at the local market.
All materials that will be used in this study will be washed with liquid soap and will
be subjected to boiling water for sterilization to ensure product safety.
13

The fruits will be washed with water and will be slice at its topmost part to avoid
injury in the seeds and prevent bitter taste of the product. The fruit is squeeze and the
resulting juice is filtered using cheesecloth. The juice is measured using measuring cups.
Moreover, this is subjected to heating for 1 minute at 70-80C and is set aside.
Syrup is prepared in a ratio of 1:0.5, 1 part sugar in part water, and 1:0.75, 1 part
sugar in part water based on the weight of the juice. The syrup is boiled at 108C and
will be strain. Syrup is allowed to cool down until 80C and the calamansi juice is added
and mixed, resulting to the so- called concentrate.
The concentrates from the four treatments and two ratios will be poured in sterilized
bottles and will be sealed thoroughly. The bottled concentrates will be processed in
boiling water for five minutes at 70-80C and allowed to cool down to room temperature
and will be stored in a refrigerator.
A day before the conduct of the sensory evaluation, the calamansi juice will be
prepared with the ratio of 1:6, 1 part calamansi concentrate to 6 part water. The calamansi
juice will be packaged in a 350 mL bottles and refrigerated.
Sensory Evaluation of the Product
Sensory evaluation will be done on September 10, 2014 at the Educational Media
Resources Center (EMRC) of the main library of Southern Christian College, Midsayap,
Cotabato. Samples will be taken and placed in separate disposable cups and labeled with
3-digit codes which will be served randomly to the panelists.
The panel will composed of 20 judges who were faculty and students of Southern
Christian College fond of drinking fruit juices. The product will be evaluated together
14

with a score sheet, pencil and a glass of water. The master sheet containing the sample
codes of the products evaluated will be prepared.
Total Soluble Solids (TSS)
The measurement of the total soluble solids of the juice will be done at College Hill
Farm of Southern Christian College. A sample of the juice from the four treatments and
three replications which is neither hot nor cold will be placed directly in the refractometer
and degree Brix (Bx) will be measured immediately.
According to Huang, etal. (2009), the percentage sugar which indicates the
sweetness of the fruit is measured through total soluble solids (TSS) in terms of Bx.

Data Analysis
To describe the quality of the products, weighted means will be used. To
determine if there is a significant difference between the treatments, Analysis of Variance
(ANOVA) will be used to analyze the data.
The return of investment will be computed using this formula:
Return of Investment= Net Profit/ Cost of Production x 100