CHAPTER III

METHODOLOGY
A. Research design
This study will use the experimental design which ampalaya seeds will be
dried up under the sun. After drying it up, the seeds will be roasted and grind
until powdery. Three (3) samples of ampalaya seed coffee will be made with
different concentration of ampalaya seeds and one (1) sample will be a pure
commercial coffee. The samples will be then evaluated by a panel of tasters.
B. Materials and Equipment
Materials:

3 Containers
Cooking pan
Gas range/ Stove
Grinder

Measuring Cups
Measuring Spoons
Tea cups

Ingredients:
Ampalaya seed coffee
Commercial coffee

Sugar
Water

C. General Procedure
The researchers will gather ampalaya seeds then it will be dried

under the sun for a few days. When completely dried, the seeds will be roasted

until they turn brown in color. The seeds will be transformed into fine particles
or in powder form through grinding. Put the specified amount for each coffee
sample into a cup of boiling or hot water, stir, and it will be served while hot.

D. Product Development

The researchers will gather ampalaya seeds and will be made into
coffee with three (3) different samples. Sample A will have 2 tablespoons of
pure ampalaya seed coffee in a cup of hot water. Sample B will have 1
tablespoon of pure ampalaya seed coffee and tablespoon of commercial coffee
and Sample C will have 1 tablespoon of pure ampalaya seed coffee and
tablespoon of sugar. Sample D will have 2 tablespoons of pure commercial
coffee.

E. Experimental Set-up

Ingredient

Sam

Sam

Sam

Sam

ple A

ple B

ple C

pleD

Non

coffee

Commercial

tbsp

Non

tbsp

tbsp

None

coffee

Sugar

tbsp

Non

tbsp

Non

Ampalaya

Non

Water

e
1

cup

tbsp
1

cup

e
1 cup

cup

F. Sampling Design

In this study, random sampling will be used to choose the panel of

tasters to evaluate the samples made. The researchers will choose 20 evaluators
consisting fifteen 3rd year students and five adults or faculty members of
Integrated Developmental School.

G. Procedures/Instruments in Data Gathering

The instruments that will be used in data gathering are the score card

and the Hedonic Scale. The researchers will use the score card for sensory
evaluation of the evaluators, while the Hedonic scale is used for measure of
acceptance of the evaluators.
H. Product Evaluation

Each of the evaluators will be provided an individual score

sheet to evaluate each samples made.

Table 1.1: For Characteristics of

the Coffee:

o
d

9
2

l
l

.
6
0

G
o

o
3

0
3

9
1

Table 1.2: For Acceptability of

the Samples

i
4
k
.

9
1

E
x

.
0

r
e
m

o
1
.
7

y
L

l
4

h
e

.
6

i
k

3
9

D
i
s
l
i
k
e

1
.
8
0

l
y

S
l

t
l

y
D

l
i

k
e

1
.