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Coffee From Ampalaya Seeds (Body and Terminal Parts)
Coffee From Ampalaya Seeds (Body and Terminal Parts)
INTRODUCTION
2
1. What are the characteristics of the different ampalaya coffee samples in terms of:
a. Color
b. Aroma
c. Taste
d. Acidity
2. What is the acceptability of the different ampalaya coffee samples prepared?
3. Is there a significant difference on the characteristics and acceptability of the
different ampalaya coffee samples?
G. Definition of Terms
Acidity
4
Aroma
Coffee
prepared
from
the
roasted
seeds
of
Color
Taste
CHAPTER II
REVIEW OF RELATED LITERATURE AND RELATED STUDIES
Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the
roasted seeds of the coffee plant, called coffee beans. The beans are found in coffee
cherries, which grow on trees cultivated in over 70 countries, primarily in
equatorial Latin America, Southeast Asia, South Asia and Africa. Green (unroasted)
coffee is one of the most traded agricultural commodities in the world. Coffee can have a
stimulating effect on humans due to its caffeine content. It is one of the most-consumed
beverages in the world.
The health effects of coffee have been studied to determine how coffee drinking
affects humans. Coffee contains several compounds which are known to affect human
body. The coffee bean itself contains chemicals which are mild psychotropics for humans
as a defense mechanism of the coffea plant. These chemicals are toxic in large doses, or
even in their normal amount when consumed by many creatures which may otherwise
have threatened the beans in the wild. Coffee contains caffeine, which acts as a stimulant.
(Wikipedia, 2011)
The history of coffee goes at least as far back as the thirteenth century. It has been
believed that Ethiopian ancestors of today's Oromo people were the first to discover and
6
recognize the energizing effect of the coffee bean plant. The story of Kaldi, the 9thcentury Ethiopian goatherd who discovered coffee, did not appear in writing until 1671
AD and is probably apocryphal. From Ethiopia, coffee was said to have spread
to Egypt and Yemen. The earliest credible evidence of either coffee drinking or
knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi
monasteries of Yemen. By the 16th century, it had reached the rest of the Middle
East, Persia, Turkey, and Northern Africa. Coffee then spread to Italy, and to the rest of
Europe, to Indonesia, and to the Americas. (Encyclopedia Americana Vol. 7, p.187)
Coffee preparation is the process of turning coffee beans into a beverage. The
steps needed vary with the type of coffee desired and with the raw materials being
utilized. The process is composed of four basic steps; raw coffee beans must be roasted,
the roasted coffee beans must then be ground, the ground coffee must then be mixed with
hot water for a certain time (brewed), and finally the liquid coffee must be separated from
the unwanted grounds.
Roasting coffee transforms the chemical and physical properties of green coffee
beans into roasted coffee products. After roasting, the whole roasted coffee beans are
ground, also known as milling, to facilitate the brewing process.
Factors must be taken into account in enjoying a cup of coffee. To feel the aroma
of coffee, we first inhale the vapor that rises from the cup. A good coffee drinker inhales
7
the aroma before allowing his lips to touch the coffee. The taste affects most the quality
and flavor of a coffee. (Columbia.travel, 2011)
According to the study of Raman and Lau (1996), ampalaya contains anti-diabetic
properties that can reduce in fasting of blood glucose and improves glucose tolerance.
8
In the study of Lura (2007), rambutan seeds can be utilized into coffee but the
aroma of the pure rambutan seeds coffee smells like cocoa.
Another study related to using another seed in making coffee was conducted by
Macandora and Sanchez (2010). They used breadfruit seed. They proved that breadfruit
seeds can be utilized as coffee but the results of the evaluation shows that breadfruit
coffee cant compete with commercial coffee.
Other studies are nearly related to this study, but the difference is that the current
study used the seeds of the ampalaya or bitter gourd because it is very abundant in the
Philippines. The amplaya seeds that are just being thrown away can now be made into
coffee. Ampalaya coffee may sound weird but the outcome of the study might be
successful. The result may discourage the use of commercial coffee that has no nutritive
value. This is also developed to answer the serious need for a very economical, nutritious
and at the same time a medicinal coffee.
Figure 2. Ampalaya
CHAPTER III
METHODOLOGY
A.
Research Design
This study used the experimental design which ampalaya seeds were dried up
under the sun. After drying it up, the seeds were roasted and grind until powdery. Three
samples of ampalaya seed coffee were made with different concentration of ampalaya
seeds and one of the samples was a pure commercial coffee. The samples were then
evaluated by a panel of tasters.
B.
Materials
Grinder
Commercial coffee
Measuring Cups
Cooking pan
Measuring Spoons
Tea cups
Equipments
pH Meter
Wash Bottle
10
C.
Experimental Set-up
Table 1. Components of the Coffee Samples from Ampalaya Seeds
Ingredients
Sample A
Sample B
Sample C
Ampalaya coffee (tsp)
Commercial coffee (tsp)
Water (cup)
D.
2
None
1
1
1/2
1
None
1
1
General Procedure
Preparation of Materials
The materials used were already available from the researchers residence except
for the commercial coffee and ampalaya that were bought for the experiment. The whole
seed of the ampalaya (outer and inner part) were used. The pH meter was borrowed from
the Science Office and the beakers used during the experiment were available at the
researchers school.
Making the Coffee
The researcher gathered ampalaya seeds then the seeds were dried under the sun
for a few days. When completely dried, the seeds were roasted until they turn brown in
color. The seeds were transformed into fine particles or in powder form through grinding.
The specified amount for each coffee sample was put into the coffee maker with its
equivalent amount of cup of water, it was served while hot.
11
E.
Product Development
The researcher gathered ampalaya seeds and made into coffee with three different
samples. Sample A had two teaspoons of pure ampalaya seed coffee. Sample B had a
mixture of one teaspoon of pure ampalaya seed coffee and one-half teaspoon of
commercial coffee. Sample C had one teaspoon of pure commercial coffee. A cup of
water was put in each sample.
F.
Sampling Design
In this study, purposive random sampling was used to choose the panel of tasters
who drinks coffee to evaluate the samples made. The researcher chose thirty (30)
evaluators by asking first if the person was a coffee drinker and the researcher would let
the person evaluate the product using Score Card for the characteristics and Hedonic
Scale for acceptability.
G.
Scale. For acidity, pH meter was used to identify the pH of the ampalaya coffee samples
to determine if the samples are acidic compared to the commercial coffee. The researcher
used the Score Card for sensory evaluation of the evaluators, while the Hedonic Scale
was used for measuring the acceptance of the evaluators as shown in the Tables 2 and 3.
12
Table 2. Score Card Scale for the Characteristics of Coffee from Ampalaya Seeds
Rating
Description
Color
Texture
Aroma
Taste
Black
Coffee like
Pleasant
Bitter
Dark Brown
Slightly Pleasant
Slightly Bitter
Brown
Average
Average
Average
Light Brown
Not Brown
Not Pleasant
No Taste
H.
Dislike Extremely
Product Evaluation
Each of the evaluators was provided an individual score sheet to evaluate each
samples of coffee from Ampalaya 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 2 for easy
evaluation and minimize biases.
The general acceptability of the different samples of coffee from Ampalaya seeds
was evaluated using Hedonic Scale. The evaluators rated the samples from 1 9 where 1
13
corresponds to dislike extremely which means least accepted and 9 corresponds to like
extremely which means the most accepted product as shown in Table 3.
I.
product. The weighted mean was employed to find the characteristics and acceptability of
different samples of coffee from ampalaya seeds. Kruskal-Wallis H Test was used in
order to know if there is a significant difference among samples.
Mean
X=
wixi
N
Where:
xi = weighted mean
wi = frequency
N = total number of respondents
X = responses
= Sum of all weighted mean
Kruskal-Wallis H Test
Where:
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For interpretation of results, the following tables below will serve as a guide.
Score Card and Hedonic Scale Interpretation
Table 4. Score Card Interpretation Guide
Description
Mean
Rating
General
Interpretation
Color
Aroma
Taste
4.20 - 5.00
Excellent
Black
Coffee Like
Bitter
3.40 - 4.19
Very good
Dark Brown
Slightly Bitter
2.60 - 3.39
Good
1.80 - 2.59
Satisfactory
1.00 - 1.79
Poor
Brown
Light
Brown
Grayish
Average
Slightly not Coffee
Like
Not Coffee Like
Average
Slightly not
Bitter
No Taste
15
Roast
Grind
Brew
Serve Hot
Evaluation
Measuring the pH
16
CHAPTER IV
RESULTS AND DISCUSSION
The main concern of this study was to test the potential of ampalaya seeds into
coffee substitute production. Three samples were prepared, each with varying amounts of
ampalaya seeds, and eventually rated by a panel of coffee drinkers chosen by the
researcher.
Table 6. Characteristics and Acceptability of the Coffee Samples
Samples
A
B
C
Color
Aroma
Taste
Overall Acceptability
(2.27)
Light Brown
(3.13)
Brown
(3.97)
Dark Brown
(3.43)
Slightly Coffee Like
(3.83)
Slightly Coffee Like
(4.37)
Coffee Like
(3.07)
Average
(3.80)
Slightly Bitter
(4.30)
Bitter
5.80
(Like Slightly)
5.77
(Like Slightly)
6.57
(Like Moderately)
Table 6 shows the mean ratings of the characteristics of each sample. With
regards to color and taste, the three samples shared different characteristics. The
evaluators commented that Sample A tastes more like a tea than a coffee. In terms of
aroma, samples A and B shared the same characteristics in which the evaluators rated the
samples as slightly coffee like. In terms of overall acceptability, samples A and B were
liked slightly by the evaluators. Sample C, on the other hand, were liked moderately by
them.
17
Table 7. Difference Among the Three Samples of Coffee
Statistical
Characteristics
P-Value
Decision
Color
Aroma
Taste
General
Acceptability
5.66 x 10-11
Reject Ho since
P-value is <
0.0022
Reject Ho since
P-value is <
0.0001
Reject Ho since
P-value is <
Do not Reject
Ho since P-value
>
0.1898
Interpretation
There is a significant
difference between
the three samples
There is significant
difference between
the three samples
There is a significant
difference between
the three samples
There is no
significant difference
between the three
samples
Table 7 shows the difference between the three coffee samples using the KruskalWallis test. In terms of color, aroma, and taste, it was found that there is a significant
difference among the samples since their p-values, 5.66 x 10-11, 0.0022, and 0.0001,
respectively are less than = 0.05. With regards to general acceptability, it was found
that there is no significant difference between the three samples since the p-value
(0.1898) is greater than that the value of the level of significance 0.05.
Sample B
Sample C
7.17
6.01
5.16
Table 8 shows the pH value of each sample. Sample A is not acidic since the
value of its pH exceeds to 7, Sample B is acidic compared to Sample A but Sample C is
the most acidic among the three samples since as the value of pH is lesser 7, the more
acidic the liquid is and since the value of pH is greater 7, the less acidic a liquid is. The
18
significance of Sample A for not acidic is that, the drinker can safely consume the
ampalaya coffee even though they have not eaten their meal yet, especially breakfast.
CHAPTER V
CONCLUSION AND RECOMMENDATIONS
A. Summary of Findings
This study aims to produce alternative coffee made from ampalaya seeds. There
were three samples produced, coffee from pure ampalaya seeds (Sample A), mixture of
coffee from ampalaya seeds and commercial coffee (Sample B), and pure commercial
coffee (Sample C).
The coffee produced from the experiment has different characteristics based on
the ratings of the evaluators. Samples A, B, and C differs from each other in terms of
color in which Sample C has the highest rating (dark brown). In terms of aroma, Samples
A and B shared the same characteristics in which the evaluators rated the two samples as
slightly coffee like but Sample C has also the highest rating which rated as coffee
like. Based on the rating given by the evaluators in terms of taste, Sample C still has the
highest rating (bitter). Based on the Hedonic Scale, Samples A and B were liked slightly
while Sample C was liked moderately by the evaluators.
B. Conclusions
The researcher concluded that Ampalaya seeds cannot be made into a good
alternative coffee based on the result of evaluation among the thirty evaluators. Sample C
which was made from pure commercial coffee had better characteristics in terms of color,
20
aroma, and taste compared to the other samples which were made from Ampalaya seeds
in different concentration. In terms of acidity, Sample A is not acidic, while Sample B is
acidic but Sample C is the most acidic among the three samples. Since Sample A is not
acidic, the Ampalaya coffee is safe to drink even though the drinker has not eaten any
meal yet.
The researcher also found out that there is a significant difference among the
samples in terms of its characteristics. However, there is no significant difference in
terms of the general acceptability of each sample. This means that the coffee with
ampalaya seeds are not comparable to commercial coffee in terms of color, aroma, and
taste but it is generally acceptable.
C. Recommendations
1. Find another seed or any plant that can be a good alternative coffee.
2. Add sugar to see if sweetness can affect the acceptability of the ampalaya
coffee.
3. Increase the proportion of the concentration of the Ampalaya seed coffee
powder in each sample if it can affect the taste of the coffee.
4. The future researchers can experiment the nutritive values of the Ampalaya
seed coffee.
REFERENCES
Books
Philippines University (1976). Plants of the Philippines Philippines University
Tobias, R. (1991). Coffee. In Encyclopedia Americana (p.187). New York:
Scholastic Library Publishing.
Bender A. and Bender D. (1997) A Book of Food and Nutrition (p.97)
Webster M. (1993) Websters Third New International Dictionary
Lexicon P. (1992) The New Lexicon Websters Encyclopedic Dictionary of the
English Language
Lura K. (2007). Utilization of Rambutan Seeds into Coffee
Macandora J. and Sanchez M. (2010). Breadfruit Seeds into Coffee
Websites
Bitter Melon, Retrieved (August 2011) from:
http://en.wikipedia.org/wiki/Bitter_melon
Coffee , Retrieved (2011) from: http://en.wikipedia.org/wiki/Coffee
Herbal Medicine Retrieved (August 2011) from:
http://www.medicalhealthguide.com/articles/ampalaya.htm
Jones T. (2001). Coffee. History of Coffee. Retrieved (September 23, 2011) from:
http://coffeeuniverse.com/world_coffee.html
APPENDIX A
DOCUMENTATION
23
APPENDIX B
DATA GATHERED DURING EVALUATION
Table 9. Data Gathered for Color
COLOR
Evaluator Sample A Sample B Sample C
2
3
4
1
3
4
5
2
2
3
4
3
2
3
4
4
2
3
4
5
2
4
4
6
3
4
5
7
2
4
4
8
3
4
4
9
3
4
5
10
2
2
3
11
2
3
4
12
2
4
5
13
2
3
4
14
2
3
4
15
2
3
4
16
2
2
2
17
3
3
4
18
2
3
4
19
5
5
4
20
2
3
5
21
2
3
4
22
2
3
4
23
2
3
4
24
2
3
3
25
2
3
2
26
2
3
4
27
2
2
4
28
2
2
4
29
2
2
4
30
25
Table 10. Data Gathered for Aroma
AROMA
Evaluator Sample A Sample B Sample C
5
5
5
1
5
4
3
2
5
5
5
3
3
4
5
4
3
5
5
5
4
5
4
6
3
5
5
7
3
3
4
8
4
5
5
9
2
3
5
10
4
4
4
11
4
3
2
12
1
3
3
13
3
2
5
14
4
4
5
15
5
5
5
16
2
2
3
17
2
3
5
18
2
3
5
19
4
4
3
20
2
5
5
21
5
5
5
22
3
4
5
23
4
3
5
24
3
4
5
25
3
3
2
26
4
4
4
27
4
4
5
28
4
1
5
29
3
5
4
30
26
Table 11. Data Gathered for Taste
TASTE
Evaluator Sample A Sample B Sample C
4
5
5
1
3
3
5
2
4
5
5
3
2
3
4
4
2
5
4
5
4
5
5
6
4
5
5
7
4
5
5
8
4
5
5
9
4
1
5
10
3
5
4
11
5
5
3
12
1
5
5
13
2
4
4
14
4
3
4
15
3
4
4
16
2
2
2
17
2
3
4
18
3
4
5
19
3
2
2
20
3
4
5
21
2
3
4
22
1
4
5
23
4
3
4
24
3
5
5
25
4
5
5
26
3
4
5
27
2
3
5
28
4
1
4
29
3
3
2
30
27
Table 12. Data Gathered for General Acceptability
GENERAL ACCEPTABILITY
Evaluator Sample A Sample B Sample C
6
7
7
1
3
7
5
2
4
6
8
3
4
4
5
4
6
6
6
5
8
5
6
6
8
2
3
7
8
7
7
8
7
9
9
9
3
9
9
10
5
6
6
11
3
2
2
12
6
8
9
13
8
6
9
14
6
5
6
15
6
7
8
16
1
1
2
17
5
7
7
18
5
5
6
19
9
7
8
20
6
7
8
21
9
9
9
22
5
5
9
23
7
7
6
24
5
4
7
25
4
2
3
26
7
7
8
27
8
7
8
28
6
1
4
29
6
8
7
30
28
Table 13. Sample Score Sheet
Characteristics
Color
Aroma
Taste
General Acceptability
Comments:
Sample A
Sample B
Sample C
APPENDIX C
SAMPLE CALCULATION
Sample A
Sample B
Sample C
Total
H (corrected for ties)
d.f.
p-value
30
CURRICULUM VITAE
Educational Background:
Elementary
Secondary
Grade One: With Honors; Grade Two and Three: 3rd Honorable
Mention; Grade Four and Five: With Honors; Grade Six: 2nd
Honorable Mention
Secondary