Development of Juice Concentrate Utilizing Calamansi, Honey, and Ginger

This research aims to develop a juice concentrate from Honey, ginger and calamansi. Specifically, it aims to: determine the most accepted formulation of the juice concentrate and determine sensory characteristic of the juice concentrate in terms of color, taste and aroma. Based on the results the most accepted formulation of the juice concentrate is the first formulation, a blend of 50% of the calamansi concentrate and ginger concentrate with 40% Honey. Sensory characteristic of the juice concentrate in terms of color is yellow-orange, taste is Spicy-warm, zesty, sweet, sour with a bit earthy taste and aroma is Spicy-warm, zesty, sweet, sour with a bit earthy taste.It is further recommended to test Physico – Chemical, Microbiological and Shelf life testing of the juice concentrate which indicates that the product is safe to consume.