CHAPTER IINTRODUCTION

1. Background of the StudyThe Jackfruit (Artocarpus heterophylla) commonly called Langka or Nangka is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is one of the popular fruit species in the Philippines. This is manifested by its wide distribution and cultivation. In Eastern Visayas production has steadily increased through the years which enables it to ship to other regions and major cities like Cebu and Manila some one hundred (100) to three hundred (300) fruits or two (2) to three (3) tons per week.Every part of the jackfruit tree has its respective uses. The immature fruit is used as a vegetable and feeds while the mature fruit is used for desserts and it is processed into beverages and sweets. Its trunk is used as a lumber for houses and building materials. The leaves of this fruit are used as a medicine, fodder, and as a compost material. Its latex is in the list of ingredients for glue and paste. The seed is used for food, also used in feeds, used for planting materials and for making candies. Its roots are used for handle for farm implements.

Coffee is a beverage prepared from dried ground beans of Coffea arabica, an African evergreen; the berries are rich in caffeine, which stimulates the CNS and cardiorespiratory system and results in mild addictive symptoms.The researchers pursued this study because using this study, instead of throwing the jackfruit seeds; it can be made into new and useful products in everyones daily life.

B. Statement of the ProblemJackfruit is a common fruit widely known and found in the Philippines. This study will determine the feasibility of coffee made from Jackfruit seeds. It seeks to answer the following questions:1.What are the characteristics of the coffee samples from jackfruit seeds with sugar in terms of:a)Colorb)Texturec)Aromad)Tastee)Body?2.What is the acceptability of the coffee samples from jackfruit seed with sugar?

3.Is there a significant difference between the characteristics and acceptability of the coffee samples from jackfruit seeds and commercial coffee with sugar?

C. Objectives of the StudyThe objectives of this study are: To determine the characteristics of the coffee samples from jack fruit seeds with and without creamer by its color, texture, aroma, taste and body. To determine the acceptability of the coffee samples from jack fruit seeds with sugar. To determine whether there is a difference between coffee from jackfruit seeds and commercial coffee with sugar in terms of color, texture, aroma, taste and body.

D. Hypothesis There is no significant difference between the characteristics of the coffee samples from jackfruit seed and commercial coffee with sugar. There is no significant difference between the acceptability of the coffee samples from jackfruit seed and commercial coffee with sugar.

E. Significance of the StudyThere were many researchers who succeeded in previous studies in utilizing different seeds in making coffee. In this study, the researchers are trying to produce coffee from jackfruit seeds since coffee is a part of almost everybody's life. Some of the people whose jobs need them to be awake are people who have night shift jobs and students who are also studying or making their projects late at night also need to be awake enough to avoid certain errors. Companies that use jackfruit in manufacturing products can have more profit since they can use the seeds instead of just throwing them away. The countrys waste disposal problems will decrease for the seeds will be used to form new products.

F. Scope and Limitations of the StudyThis study is limited to the feasibility of coffee from jackfruit seeds. Three samples would be made and all three would have one teaspoon of sugar per one cup of water. Sample A would have three teaspoons of jackfruit seeds that are roasted, boiled and ground, Sample B would have three teaspoons of jackfruit seeds that are only boiled and ground and Sample C would have three teaspoons of commercial coffee.It is the scope of the study to compare the characteristics and acceptability of each sample of coffee from jackfruit seeds and commercial coffee with sugar. The samples would be evaluated and rated in terms of color, texture, aroma, taste and body. A board of evaluators would be chosen among the students and faculty of MSU-IIT, IDS.

G. Definition of Terms

AromaThe pleasing smell sensation which comes from freshly brewed coffee.

BodyThe viscosity, weight, and thickness of the coffee when in the mouth.

Coffee A brewed beverage with a dark, slightly acidic flavor prepared from the roasted seeds of thecoffeeplant.

Grinding To reduce to powder or small fragments by friction.

RoastingA cooking method that uses dry heat, whether an open flame, oven, or other heat source.

TasteThe relation between acidity, aroma, and body gives coffee its taste: caramel, chocolaty, fruity, sweet, piquant, etc.

CHAPTER IIREVIEW OF RELATED LITERATURE AND STUDIES

Jackfruit seeds come from the jack fruit tree; a specie of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of Southern and Southeast Asia. The tree is well suited to tropical lowlands, and its fruit is the largest tree-born fruit, reaching 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and (50 cm) in diameter. The flesh of the jackfruit is starchy, fibrous and is a source of dietary fiber. The flavour is similar to a tart banana. Figure 1 Picture of a Jackfruit tree and seedsVarieties of jackfruit are distinguished according to the characteristics of the fruits flesh. In Brazil, three varieties are recognized. These are: hard variety, which has firm flesh and the largest fruits that can weigh between 15 and 40 kilograms each; soft variety, which bears smaller fruits, with softer and sweeter flesh; and the butter variety, which bears sweet fruits whose flesh has a consistency intermediate between the hard and soft varieties. (Wikipedia, 2011)

Jackfruit seeds have around 135 kcal/100 g. They are a rich source of complex carbohydrates, proteins, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorus. They also contain lignans, isoflavones, saponins, which are called phytonutrients and their health benefits are wide- ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer etc. (FruitsInfo 2011, Retrieve Date: October 18, 2011) In general, the seeds are gathered from ripe fruit, sun dried and stored for use in rainy seasons in many parts of South Indian states. Different variety of recipes prepared in Southern India where they are eaten by roasting as a snack or added to curries in place of lentils. (Wikipedia, 2011)

Coffee, a drink with a mildly stimulating effect that is made from the ground or processed seeds of a tropical tree. It contains primarily caffeine which is a stimulant and other substances like proteins and amino acids Alanine, Arginine, Aspartic acid , Cystine, Leucine, Lysine, Phenylalanine, Proline, Glutamic Acid, Glycine, Histidine, Isoleucine, Serine, Threonine, Tyrosine, Valine that are helpful in muscle development and repair. (Nutrition Facts for Coffee, 2009)The average caffeine content in coffee varies from the way it is made: brewed 80 to 135 mg, decaf-brewed 3 to 4 mg, decaf-instant 2 to 3 mg, drip coffee 115 to 175 mg, espresso 100 mg, instant 65 to 100 mg. Evidence suggests that caffeine may help fend of Parkinsons Disease. Scientists at Massachusetts General Hospital in Boston found out that caffeine seemed to protect mice brain cells from depletion of the nerve chemical dopamine the problem causingParkinsons in humans. However these are preliminary findings; human studies have not consistently supported caffeines protective role. (Grounds for Celebration, Readers Digest, March 2002)Coffee also has vitamins and minerals that are essential to our body. These vitamins are within the plain, ordinary coffee: Choline, Folate, Niacin, Vitamin K, Pantothenic acid, and Riboflavin. In learning about the nutrition facts for coffee, scientists also discovered that it contains trace amounts of these minerals: Calcium, Fluoride, Magnesium, Manganese, Phosphorus, Potassium, and Sodium. The calories in coffee without additives are 2.4 calories from carbohydrates 1.0, calories from fat 0.4, and calories from protein 1.0. Coffee is also said to be the one of the best sources of antioxidants, even more than red wine or tea. Red wine or tea are two beverages that have long been known for their cancer fighting qualities and purported abilities to reduce the risk of heart disease.(Nutrition Facts for Coffee, 2009)In general, coffee has very many health benefits but drinking coffee too much can result into overdosing of caffeine which can cause a racing heart rate, heart palpitations and in some cases, it can even cause seizures. (Spiked, Readers Digest August 2007)Coffee can be evaluated by its texture, taste or flavour, aroma, color and by its body. (Dan, May 24, 2011)

The researchers of the previous studies in making coffee utilizing different fruit seeds namely Banaag and Quidlat (2008) used durian seeds. The seeds of the durian were dried and were ground after drying. Three samples were prepared: Sample A contained hot water with only 1 tbsp. of the durian coffee per one-half cup of water, Sample B contained hot water with 2 tbsp.

of the durian coffee per one-half cup of water, and Sample C contained hot water with 3 tbsp. of the durian coffee per one-half cup of water, wherein all of the samples contained also the same amount of creamer and sugar. The three samples were then evaluated by nine 4th year students with the use of a Score Sheet. The coffee under Sample A and B were rated very good while Sample C was only rated good. Results showed that Durian seeds can be utilized into coffee. In this study the researchers plan to use jackfruit seeds as a potential main ingredient in manufacturing coffee.

Many researchers have used different fruit seeds like durian seeds in an attempt to produce coffee and succeeded. However, the utilization of jackfruit seeds as a potential coffee is a new study in providing a cheaper coffee and that is also comparable and similar to commercial coffee and or even more delicious and nutritious.

CHAPTER IIIMETHODOLOGY

A. Research Design

The research employs experimental research design to develop jackfruit (Artocarpus heterophylla) seeds as the main ingredient in making a more nutritious and cheaper coffee. Trial and error will be done to arrive to an acceptable product. Three samples will be prepared with different components and ratio of ingredients. The samples will then be evaluated using a Score Card and a Hedonic Scale by a coffee drinker that will be picked through purposive random sampling for coffee according to their taste, texture, aroma, color, and body.

B. Materials and Equipments

Materials Equipment gas stove teacups frying pan measuring cup teaspoon

Chemicals/Ingredients water jackfruit seeds commercial coffee

C. Experimental Set-Up

Table 1 Coffee set-upComponentsSample ASample BSample C

Jackfruit Coffee(boiled and roasted)3 teaspoonsNoneNone

Jackfruit Coffee (roasted only)None3 teaspoonsNone

Commercial CoffeeNoneNone3 teaspoons

Sugar1 teaspoon1 teaspoon1 teaspoon

Hot water1 cup1 cup1 cup

D. General Procedure

Preparation of MaterialsThe researchers gathered the jackfruit seeds from a ripe jackfruit in one

place. After gathering the seeds in one location, the researchers placed the seeds on a flat surface and let the seeds dry under the heat of the sun.Making the CoffeeAfter drying the seeds the researchers made two (2) sets of coffee powders. One set was the seeds that were boiled, ground and roasted. While the other set was the seeds that were air dried, ground and roasted. After which the researchers prepared three (3) samples of coffee. Sample A contained 3 teaspoons of jackfruit coffee that are boiled and roasted. Sample B contained 3 teaspoons of jackfruit coffee that are air dried and roasted. While Sample C only contained 3 teaspoons of commercial coffee. The sugar and water content was constant which is 1 teaspoon per 1 cup respectively.

A. Product Development

Multiple trials were conducted to achieve a desired product. The research teacher evaluated the product and gave her suggestions for the improvement and enhancement of the product of the research after each trial. The trials ended when an acceptable product was achieved based on the research teacher evaluation.

B. Sampling Design

The researchers used Purposive Random Sampling by identifying individuals who drink coffee. The researchers selected thirty (30) random coffee-drinkers that were asked to evaluate the product of the researchers using Score Card for the characteristics andHedonic Scale for acceptability. The evaluators were also asked to write their names at the back of the score card.

A. Instruments in Data Gathering

The instruments that were used in data gathering were the Score Card and the Hedonic Scale. The researchers used the Score Card for sensory evaluation of the evaluators; while the Hedonic scale was used for the measuring of acceptance of the evaluators as shown in the tables below.Table 2 Score Card Scale for Characteristics of the coffee from Jackfruit seedsRatingColorTextureAromaTasteBodyDescription

5BlackCoffee likePleasantVery SavoryVery ThickExcellent

4Slightly BlackSlightly Coffee LikeSlightly PleasantSlightly SavorySlightly ThickVery Good

3BrownAverageAverageAverageAverageGood

2Slightly not BrownSlightly not Coffee LikeSlightly not PleasantSlightly not SavorySlightly not ThickFair

1Not BrownNot Coffee LikeNot PleasantNot SavoryNot ThickPoor

Table 3 Hedonic Scale for the AcceptabilityRatingGeneral Acceptability

9Like Extremely

8Like Very Much

7Like Moderately

6Like Slightly

5Neither Like Nor Dislike

4Dislike Slightly

3Dislike Moderately

2Dislike Very Much

1Dislike Extremely

A. Product Evaluation

The chosen coffee-drinker adults were given the Score Card and Hedonic Scale to evaluate the coffee and from Jackfruit seeds. The evaluators rated the desirable characteristics of each sample product by using numerical rating from 1 5, where 5 is the highest and 1 is the lowest. Specific descriptions per characteristics were laid out in Table 1 and 2 for easy evaluation and minimize biases.The general/overall acceptability of the different samples of coffee from Jackfruit seeds was evaluated using Hedonic Scale. The evaluators rated the samples from 1 9 were 1 corresponds to dislike extremely which means least accepted and 9 corresponds to like extremely which means the most acceptable product as shown in Table 3.

A. Statistical Tools for Data Analysis

The data that were gathered were analyzed and interpreted to get the overall rating of the product. The weighted mean were employed to find the characteristics and acceptability of different samples of coffee from Jackfruit seeds. Kruskal-Wallis H Test was used in order to know if there is a significant difference among samples.

Table 4 Score Card Interpretation GuideMeanRatingGeneral InterpretationDescription

ColorTextureAromaTasteBody

4.20 - 5.00ExcellentBlackCoffee LikeVery PleasantVery SavoryVery Thick

3.40 - 4.19Very goodSlightly BlackSlightly Coffee LikePleasantSlightly SavorySlightly Thick

2.60 - 3.39GoodBrownAverageAverageAverageAverage

1.80 - 2.59SatisfactorySlightly BrownSlightly Not Coffee LikeSlightly Not PleasantSlightly Not SavorySlightly Not Thick

1.00 - 1.79PoorNot BrownNot Coffee LikeNot PleasantNot SavoryNot Thick

Table 5 Hedonic Scale Interpretation GuideMean RatingGeneral Acceptability

8.12 - 9.00Like Extremely

7.23 - 8.11Like Very Much

6.34 - 7.22Like Moderately

5.45 - 6.33Like Slightly

4.56 - 5.44Neither Like Nor Dislike

3.67 - 4.55Dislike Slightly

2.78 - 3.66Dislike Moderately

1.89 - 2.77Dislike Very Much

1.00 - 1.88Dislike Extremely

Figure 2 Utilization of Jackfruit Seeds into CoffeeJ. Flow ChartEvaluation of CharacteristicsAdding Needed Ingredients and Hot WaterAir Drying, Grinding and Roasting of Jackfruit SeedsBoiling, Grinding and Roasting of Jackfruit SeedsGathering and Drying of Jackfruit Seeds

CHAPTER IVRESULTS AND DISCUSSIONS

This chapter focuses on the presentations and discussions of data. The study aimed to utilize jackfruit seeds into coffee. Three samples were made which were then rated according to their characteristics: color, texture, aroma, taste and body. The acceptability of the samples was also evaluated.

Table 6 Characteristics of the Jackfruit Seeds and Commercial CoffeeCharacteristicsABC

Color4.07(Slightly Black)3.00(Brown)4.83(Black)

Texture3.67(Slightly Coffee Like)2.80(Average)4.27(Coffee Like)

Aroma3.87(Slightly Pleasant)2.97(Average)4.33(Pleasant)

Taste3.80(Slightly Savory)2.43(Slightly Not Savory)2.77(Average)

Body2.67(Average)2.10(Slightly Not Thick)3.40(Slightly Thick)

Table 6 shows the mean ratings of the characteristics of each sample. Sample A was rated very good for its color, texture, aroma and taste. And it was rated good for its

body. Sample B was rated good for its color, texture and aroma. It was rated satisfactory for its taste and body. Sample C was rated excellent for its color, texture and aroma. It was rated good for its taste and very good for its body.

Table 7 General Acceptability of Jackfruit seeds and Commercial CoffeeABC

Acceptability6.60(Like Moderately)4.73(Neither Like Nor Dislike)4.97(Neither Like Nor Dislike)

Table 7 shows the general acceptability of the 4 samples. Sample A was rated 6.60 which means that it was liked moderately. Sample B was rated 4.73 which means that it was neither liked nor disliked. Sample C was rated 4.97 which means that it was also neither liked nor disliked.

Table 8 Difference of Characteristics between the Three Samples of CoffeeCharacteristicsP-ValueInterpretation

Color0.00786There is a significance difference between the three samples.

Texture0.0000176There is a significance difference between the three samples.

Aroma0.00000132There is a significance difference between the three samples.

Taste.00000987There is a significance difference between the three samples.

Body.0000164There is a significance difference between the three samples.

Table 8 shows the difference between the three samples of coffee. It was found out that there was a significant difference in terms of color, texture, aroma, taste and body of the three samples because their p-values are less than the level of significance which is 0.05.

Table 9 Difference of Acceptability between the Three Samples of CoffeeP-ValueInterpretation

Acceptability.002There is a significance difference between the three samples.

Table 9 shows that the three samples of coffee differ significantly in terms of its general acceptability because the p-value is less than the level of significance at 0.05. Hence, the null hypothesis which states that there is no significant difference between the three samples of coffee in terms of general acceptability is rejected.

CHAPTER VSUMMARY, CONCLUSION AND RECOMMENDATIONS

A. Summary of FindingsThis study aims to utilize jackfruit seeds into coffee. There were three samples produced, each with components or ingredients. All samples contain 1 teaspoon of sugar per 1 cup of water. Sample A has three teaspoons of jackfruit seeds that were roasted and ground; Sample B has three teaspoons of jackfruit seeds that were boiled and roasted first before they were ground and Sample C has three teaspoons of commercial coffee.The different kinds of coffee were assessed by 30 evaluators who were given the Score Card and the Hedonic Scale as their guide. After the evaluation a statistical tool was used to determine whether the samples have a difference in various characteristics and their general acceptability, namely the Kruskal-Wallis Test. Based on the gathered data, the research were able to come up with the following results: Sample A is slightly black, slightly coffee like, slightly pleasant, slightly savory and its body is average, Sample B is brown, has an average texture and aroma, is slightly savory and slightly not thick and Sample C is black, coffee like, has a pleasant aroma, has an average taste and is slightly thick.

B. ConclusionThe researchers concluded that coffee can be made from jackfruit seeds. Different samples vary in characteristics such as color, texture, aroma, taste and body based from different evaluators. The researchers also concluded that Sample A has the potential to surpass the commercial coffee in terms of taste.

C. RecommendationsThe researchers recommend the following to help future researchers who want to pursue further studies related to this:

1) To use different kinds of seeds in making coffee.2) Add more ingredients to the coffee like creamer.3) Try different methods in making coffee.