Transforming Milk Tea: Harnessing Nypa fruticans Mesocarp Flour as an Alternative for Tapioca Pearl for Sustainable Product Development and Innovation

Abstract

Nypa fruticans, known as nypa, is a fast fruit-bearing mangrove palm with immeasurable potential. This dissertation used the mature fruit mesocarp, a byproduct of the Nypa palm. Thus, the byproduct is underrated for some reason, and mostly, they are neglected due to a lack of public knowledge of its most potential. This research used the Nypa Fruitican Mesocarp fruit from Brgy. Sabang, Surigao City. The quest for sustainable alternatives in exploring mesocarp flour as a potential substitute for traditional tapioca pearls in milk tea beverages. Begins with a comprehensive determination of mesocarp flour's functional properties using the ANNOVA ONE WAY test p>0.05. The result of all the data is 0.098; therefore, Pearl made from Mesocarp flour is a sustainable innovation. The functional properties of pearls made from cassava and mesocarps have no significant difference. Further, practical application forms a core component of this study, involving mesocarp flour formulations to replicate tapioca pearls. The cooking process and consumer acceptance are rigorously analyzed to determine their compatibility and desirability in this popular beverage. Analysis of variants showed that Pearls, once made from Mesocarp of Nypa fruticans incorporated into the milk tea beverage, have 4.3 overall acceptance, and the best organoleptic test with texture, aroma, and color is 4.3 (likes). Additionally, this research contributes a nuanced understanding of mesocarp flour's potential against traditional tapioca pearls, considering cost-effectiveness, scalability, and consumer preferences, thereby fostering innovation in sustainable beverage production.