CHAPTER I

INTRODUCTION

A. Background of the Study

The 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.

We pursued this study because using this study, instead of throwing the jackfruit seeds; it can be

made into new and useful products in everyone’s daily life.(https://isd-research wiki spaces.com)

B. Statement of the Problem

Jackfruit 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 is the acceptability of jackfruit (Artocarpus herophylla) seeds for making a coffee in

terms of :

a) Color

b) Texture

c) Aroma

d) Taste

e) Body?

2. Is there a significant difference in the ratings of jackfruit seeds for making cooffe interms

of: taste,aroma,texture,color ,as indicated by men rating from twenty(20) respondents?(10 men's)

(10 women's).

3. Is there a significant difference between the characteristics and acceptability of the coffee

samples from jackfruit seeds and commercial coffee with sugar?

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 Study

There 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 country’s waste disposal problems will decrease for the seeds

will be used to form new products.

F. Scope and Limitations of the Study

This 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.
 Definition of terms

Aroma The pleasing smell sensation which comes from freshly brewed coffee.

Body Coffee A brewed beverage with a dark, slightly acidic flavor

prepared from the roasted seeds of the coffee plant.

Grinding To reduce to powder or small fragments by friction.

Roasting A cooking method that uses dry heat, whether an open

flame, oven, or other heat source.

Taste The relation between acidity, aroma, and body gives coffee

its taste: caramel, chocolaty, fruity, sweet, piquant, etc.