International Journal of Environment, Agriculture and Biotechnology, 5(3)

May-Jun, 2020 | Available: https://ijeab.com/

Bilimbi Fruit (Averrhoabilimbi) Juice

Jessica D. Astillo, MATVE
Bohol Island State University, Poblacion Norte Clarin Bohol, Philippines

Abstract— The main thrust of this study was to determine the profile of Bilimbi Fruit (Averrhoabilimbi) Juice
in terms of ingredients and costing, tools and equipment, procedure, shelf life, nutritive value, microbial analysis
and sensory qualities and level of preferences in three different treatments in the aspect of color, flavor, aroma,
and texture. The study utilized experimental design with the aid of a descriptive questionnaire that determined
the sensory preferences of the respondents towards the three treatments of the juice (i.e., plain, grapes, apple)
in terms of color, flavor, aroma, texture. This study was conducted at Bohol Island State University in the six
campuses with one hundred eighty-two (182) purposively selected respondents who tasted and rated the juice.
After the data were retrieved, these were tabulated and interpreted using the Average Weighted Mean. The Chi-
Square Test of Independence was used to obtain the difference of the respondents’ sensory preferences of the
three treatments. Findings revealed that the ingredients and tools in making the Bilimbi Fruit (Averrhoabilimbi)
Juice were minimal, less expensive, and were available in the locale market. Shelf life ranged for 1 to 7 days at
room temperature. All treatments of “Bilimbi Fruit” Averrhoabilimbi Juice was liked by the respondents in all
four attributes. Generally, the result of the study showed that there was a significant difference in the
respondents’ preferences of “Bilimbi Fruit” Averrhoabilimbi Juice in terms of color, flavor, odor, and texture.
Thus the null hypothesis is rejected. Research findings showed that “Bilimbi Fruit” Averrhoabilimbi Juice was
a feasible nutritious Juice Drink safe for human consumption. Hence, a proposed technology guide is offered
for the dissemination of the research output.
Keywords— Fruit juice, nutritious, food technology.

I. INTRODUCTION The researcher has observed that different kinds of fruits are
Fruit juices are popular choices, especially among children used as Fruit Juice. Hence, she was challenged to venture on
and youth. In fact, as observed children and youth get at least producing fruit juice out from bilimbi fruit, which is abundant
one-third of their recommended vegetable and fruit servings in the Philippines specifically in Bohol in which this fruit is
from the juice. Although these drinks may seem like a healthy left underdeveloped. Furthermore, the researcher aimed to
and easy choice, eating fruit is always best. promote the consumption of the fruit juice product if found
Fruit Juices are beverages made from different fruit and acceptable.
flavor. There are many known flavors in the market, apple,
orange, grapes, pineapple, strawberry and many more. Almost Objectives of the study
all people are using flavored drink in everyday life. It is also The main purpose of this study was to determine the
good for one’s diet because it helps strengthen the immune profile, microbial analysis qualities and level of sensory
system. Fresh juice extracted from fruits and vegetables preferences and significant difference of bilimbi fruit juice.
contains the essential minerals and enzymes which promote The study was conducted at the Bohol Island State University
healthy digestion. Campuses offering BSIT Food Technology, BHRST, and
Bilimbi fruit is commonly called “iba” in Bohol or kamias in BSEd TLE for the academic year 2018-2019.
most places in the Philippines and is scientifically known as Specifically, it aimed to answer the following questions:
Averrhoabilimbi (de Lima, 2001). Bilimbi is abundant in 1. What is the profile of Bilimbi fruit (Averrhoabilimbi) juice
Bohol, Philippines. It is considered as underutilized raw in terms of ingredients and costing; tools and equipment;
material which is only used as a souring agent in fish dishes. procedure; shelf- life?

ISSN: 2456-1878
https://dx.doi.org/10.22161/ijeab.53.12 610
International Journal of Environment, Agriculture and Biotechnology, 5(3)
May-Jun, 2020 | Available: https://ijeab.com/

2. What are the sensory qualities and levels of preferences of permit for product testing was facilitated smoothly. There
the respondents on the Bilimbi Fruit Juice in three treatments were 182 respondents who evaluated the product through
in terms of color; flavor; aroma; and texture? sensory evaluation, broken down as follows: 33 faculty
3. Is there a significant difference in the sensory preferences members in the entire BISU handling Food Technology
of the respondents of the Bilimbi Fruit Juice in three different subjects evaluated the product sensory qualities, 19 persons in
treatments? different ages and 130 students evaluated the product
preference level in the aspects of color, flavor, aroma and
II. METHODOLOGY texture of the innovated juice. The shelf life of bilimbi fruit
juice was observed and rated by the researcher.
Design
Purposive sampling was utilized in determining the
Experimental design was used in this study. It
respondents. They were chosen according to their ability and
involved a single variable of three treatment groups to
knowledge to assess the product quality since they are experts
determine the sensory preferences of Bilimbi Fruit Juice.
in food preparation. On the other hand, the students and varied
Environment and Participants
age group of respondents were utilized as participants who
The locale of the study was on the six campuses of
rated the product’s preference level.
Bohol Island State University (BISU). The six campuses are
Instrument
strategically located in Bohol. BISU Main located at
This study used a self- made questionnaire in
Tagbilaran City, Calape Campus in Calape, Clarin Campus in
obtaining the respondents’ assessment of the sensory
Clarin both located in the northern part of Bohol. Candijay
preference of the bilimbi fruit juice. This includes the juice
Campus situated in the eastern part of Bohol. Bilar Campus in
sensory qualities and the level of preference of the product in
Bilar located in the interior part of Bohol, and Balilihan
terms of color, flavor, aroma and texture. The questionnaire
Campus in Balilihan situated in a nearby town from the city.
was based on the Hedonic Scale sheet of Gatchalian, where
Number of some modifications were made to fit the present study. The
Research Locale Respondents following scoring system is observed: (9)- like Extremely, (8)-
BISU Food Technology Experts like very much, (7)-like moderately, (6)-like slightly, (5)-
• Candijay Campus Faculty 4 neither like nor dislike, (4)-dislike slightly, (3)-dislike
• Main Campus Faculty 8 moderately, (2)-dislike very much, (1)-dislike extremely.
• Clarin Campus Faculty 10 In getting the sensory qualities of the bilimbi fruit
• Bilar Campus Faculty 5 juice in terms of color, flavor, aroma and texture the
• Balilihan Campus Faculty 1 respondents simply checked the Likert Scale corresponding to
• Calape Campus Faculty 5 their perceptions. The following scoring was observed:
BTLED - Home Economics Students 95
BHRST Students 35 Scale Descriptive Rating
People in Different Ages 19 Color Flavor Aroma Texture
Total 182 4.21 - 5.00 pinkish sweet extremely flowy
Table 1. Research Locale and Respondents Matrix pleasant
3.41 - 4.20 Sour slightly acidic slimy
The University campuses offer programs on light
greenish
Bachelor of Science in Industrial Technology major in Food
2.61 - 3.40 Bitter very acidic smooth
Technology, Bachelor in Secondary Education major in
greenish
Technology Education major in Food Technology, and yellow
Bachelor in Hotel and Restaurant Service Technology in 1.81 - 2.60 sweet and slightly pleasant gooey
which food preparation related subjects have been taught in Pink sour
the course. 1.00- 1.80 slightly Unpleasant sticky
The latter environment provides an appropriate yellow sweet
avenue for the researcher in fielding the food samples to
gather data in the sensory qualities and preference level of the Table 2. Likert Scale
innovative juice since they are satellite campuses and securing

ISSN: 2456-1878
https://dx.doi.org/10.22161/ijeab.53.12 611
International Journal of Environment, Agriculture and Biotechnology, 5(3)
May-Jun, 2020 | Available: https://ijeab.com/

In gathering the data on shelf life, an observation questionnaires were immediately retrieved, tallied, computed,
guide was used to keep on track on the changes of the product and interpreted in which findings and conclusions of the study
property at room temperature in a 1-month period of time. To were formulated.
ensure accuracy and substance of each item in the
questionnaire, the researcher sought advice from her adviser, III. RESULT AND DISCUSSION
a food expert, and submitted the draft to the language critic for
The main purpose of this study was to ascertain the profile of
corrections and suggestions in both grammar and content.
Bilimbi Fruit (Averrhoabilimbi) Juice in terms of ingredients
Procedure
and cost, tools and equipment, procedure, nutritive value,
Herewith are the different phases undergoing in the conduct
shelf life, and microbial analysis of the juice. Specifically, this
of the study:
study determined the respondent’s preferences and its
Phase I. Permission to conduct the study
difference in sensory preferences of bilimbi fruit juice in the
Approval from the Dean of the College of Advanced
aspect of color, flavor, aroma, and texture of the three
Studies and Campus Director was sought through a formal
treatments of the juice.
letter stating the purpose of the study. After securing the
This study used an experimental design. To produce
approval, the experiment was prepared and performed.
bilimbi fruit juice flavored drinks and to ascertain the
Phase II. Preparation of the Tools
difference of the sensory preferences among respondents
The tools used in the preparation of the juice were the
towards the three treatments of Bilimbi Fruit
blender, sifter, glass container, measuring cup, measuring
(Averrhoabilimbi), a self-made questionnaire was used and
spoon, knife, chopping board, spoon, and weighing scale.
data were analyzed using 9- Point Hedonic Scale and Likert
Assembling all the materials and the ingredients in making the
Scale.
bilimbi fruit juice was made to assure the fast and successful
The study was conducted on the six campuses of
execution of the processes involved in the preparation of the
Bohol Island State University. There were 182 respondents
juice.
who tasted the bilibmi fruit juice. Respondents were
Phase III. Conduct of the experiment
composed of 33 faculty members in the entire BISU system
In preparing the Bilimbi Fruit Juice, there were three
handling Food Technology subjects, who evaluated the
(3) treatments utilizing with the same basic ingredients
product sensory attribute; 19 persons of different ages and 130
materials and preparation. However, the flavoring ingredients
students who evaluated the product preference level in which
like grapes and apple were added for treatment 2 and 3.
they represent the target consumers of the product.
Several trials were done before the standard for the bilimbi
The shelf life was obtained through the use of an
fruit juice formula was created.
observation guide on which the researcher observed the
Phase V. Distribution of the questionnaire
changes of the bilimbi fruit juice sensory qualities in three
Before presenting the product to the participants,
treatments.
clear instruction was given on how to answer the
questionnaire. The researcher made sure that every participant Findings
After a thorough and careful analysis and
had a common understanding of each term and clarification by
interpretation of the data gathered, the researcher has found
the participants was entertained. They were given enough time
the following results:
to evaluate the product.
1. Profile of Bilimbi Fruit Juice
Phase VI. Tasting of the Fruit Juice.
The researcher met the respondents personally and Ingredients and Cost
The ingredients of Bilimbi Fruit Juice were: 250
conducted the product tasting. The fruit juice was presented
grams ripe bilimbi fruit, 150 grams’ apple, 150 grams’ grapes,
and distributed to the participants, first to the food technology
2 cups water, and ½ cup sugar and were available in the local
instructors then, to the students, the target consumer. Each
market. The production cost revealed that treatment 1 (plain)
respondent tasted the bilimbi fruit juice. The three treatments,
was the lowest amounted to ₱17.15 and treatment 2 was the
of bilimbi fruit juice, were distributed to the respondents one
most expensive whose production cost was ₱54.25. Further,
at a time. After tasting each treatment, the student respondents
treatment 1 and treatment 2 had the same yield which is 3
answered the score sheet on their preference; the instructor
bottles and treatment 1 had 2.5 bottles. In terms of cost per
respondents answered the questionnaire for the sensory
serving treatment 1 got the lowest cost per serving ₱6.86,
quality evaluation of the products. The answered
ISSN: 2456-1878
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International Journal of Environment, Agriculture and Biotechnology, 5(3)
May-Jun, 2020 | Available: https://ijeab.com/

treatment 2 got the highest cost per serving ₱18.00. Therefore, very much. It was revealed that the respondents liked very
Bilimbi Fruit Juice is affordable and cheaper in terms of much the flavor of the three treatments. Among the three,
production cost and cost per serving compared to those juices treatment 3 was most preferred by the respondents as to its
that exist in the market. flavor maybe it’s because of the apple added as flavoring.
Tools and Equipment Aroma
The researcher used the following tools and Treatment 1(Bilimbi Fruit Juice) aroma was rated as
equipment to conduct the study: mixing bowl, measuring cup, liked slightly described as slightly acidic. Treatment 2
spatula, glass container, kitchen scissor, sifter, knife, described as slightly pleasant and was liked moderately, and
cheesecloth, blender, and weighing scale. All tools used in Treatment 3 described as Slightly pleasant and was also liked
preparing the bilimbi fruit juice are basic kitchen tools, and moderately in terms of aroma. It was found out that treatment
handy to work on. The equipment involved like blender and 2 and treatment 3 whose aroma was pleasant was most favored
weighing scale are less expensive. by the respondents in terms of aroma. The acidic aroma of the
Procedure juice shows unfavorable preference among the respondents.
In making the Bilimbi Fruit Juice Flavored Drinks, the step- Texture
by-step procedures are easy and simple to perform. It employs The data disclosed that all treatments had the same
the conventional process of preparing fruit juice which omits texture which perceived by the respondents as flowy. As to
the pasteurization process to preserve the vitamin C content. preference level treatment 3 got the highest rating 7.43
It includes only washing, cutting, or slicing the fruit, blending, described as like very much, treatment 1 got the lowest rating
and squeezing to extract the fruit juice. of 7.25 described as like very much, however, all treatments
Shelf-life were rated by the respondents as liked very much.
The researcher used glass containers as storage of
bilimbi fruit juice. The three treatments had the same shelf- 3. Difference in the sensory preferences
life. The product expires 7 days stored refrigerator There was a significant difference in the respondent’s
temperature employing the aid of Vitamin C generally known sensory preference level among the three treatments in terms
as ascorbic acid having low pH helped preserve the juice. of color, flavor, texture, and aroma of bilimbi fruit juice.
Shelf life was affected by the type of packaging used. It was Among the three treatments, treatment 3 apple flavor was
also affected by some ingredients that contain preserving most preferred by the respondents. Thus the null hypothesis
properties like sugar and ascorbic acid. was rejected since the data reveals that the computed Chi-
Square value of all treatments and sensory preferences was
2. Sensory Quality and Level of Preference higher than the critical value at 0.05 level of significance and
Color 14 degrees of freedom.
Treatment 2 perceived as pinkish was most preferred
by the respondents in the aspect of color with a weighted mean IV. CONCLUSION
of 7.64 described as like very much. Treatment 1 perceived as
Bilimbi Fruit Juice produced from bilimbi fruit and
greenish yellow gained the second rank with a weighted mean
flavorings such as apple and grapes, it uses sugar as a
of 7.60 described as like very much and treatment 3 perceived
sweetener. Samples incorporated with flavoring have a higher
as greenish yellow gained the last rank with a weighted mean
preference than plain. Treatment 3 had a higher preference
of 7.32 described as like very much. In terms of color level of
than treatment 1 and 3 in color, flavor, aroma, and texture.
preference, the majority of the respondents liked very much
Therefore, Bilimbi Fruit Juice in different treatments are all
the color of the three treatments.
acceptable and preferred by the respondents. No detected level
Flavor
of hazardous or harmful bacteria in Bilimbi Fruit
In the aspect of flavor, treatment 1 and treatment was
(Averrhoabilimbi) Juice. It contains nutrients that are within
perceived by the respondents as sweet and sour, and treatment
the recommended dietary value which are healthy and useful
three was perceived by the respondents as sweet. As to
for human consumption. Hence, Bilimbi Fruit Juice is a
preference level, treatment 3 got the highest weighted mean
feasible nutritious juice to be produced for consumption.
7.47 described as like very much, treatment 1 got the second
rank 7.31 described as like very much, treatment 2 got the
lowest rank with a weighted mean of 7.25 described as like
ISSN: 2456-1878
https://dx.doi.org/10.22161/ijeab.53.12 613
International Journal of Environment, Agriculture and Biotechnology, 5(3)
May-Jun, 2020 | Available: https://ijeab.com/

V. RECOMMENDATIONS rrhoabilimbi) Wine., Mindoro State College of Agriculture and

Technology – Calapan City, Campus .
1. Future researchers may also subject treatment 1
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Bilimbi Fruit Juice to make it more distinctive and appealing [8] Jain,S.,et.al., (2004). Vitamin C Enrichment of Fruit Juice
to smell. Based Ready- to Serve Beverages Through Blending of Indian
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Agricultural Research Institute, New Delhi 110012.
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[9] Joseph, J.,et.al.,(2009). Oxalic Acid Content of Carambola
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[12] Love, K., Paull, and R. E. (2011). Hawaii Tropical Fruit
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Sciences. Bilimbi Fruit and Nuts College of Tropical
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May-Jun, 2020 | Available: https://ijeab.com/

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