Acceptability of Jackfruit (Artocarpus heterophyllus) Coffee

AUTHOR
C.E. De La Cruz
Laguna State Polytechnic University

ADVISER
Maria Eva E. Diongco, Ed. D

INTRODUCTION
Philippines is one of the blessed countries; many nutritious fruits can be found here because of its
good climate. Jackfruit (Artocarpus heterophyllus) is one good example of nutritious fruit in this
country. It is locally known as Langka or Nangka. It is also recognized as the “The Jack of All Fruits”
because of its enormous benefits. Almost all parts of it can be used up except for the seeds where
most people considered it as waste and just throw it away. The researcher pursued this study about
jackfruit seeds made into a coffee to reveal usefulness in all aspects and to have nutritious alternative
coffee with less acid content. She chose coffee because it has been a usual hot and cold drink for
everyone. It is almost a part of peoples’ daily lives especially those who work at night.

METHODS
This study entitled “The Acceptability of Jackfruit Coffee” is an experimental research which aimed to
determine the acceptability of jackfruit seeds into coffee. The three samples of jackfruit coffee
underwent evaluation. Scorecards were reproduced and distributed to the sixty (60) respondents;
twenty (20) coffee lovers from Barangay Mamplasan City of Biñan Laguna, twenty (20) teachers from
Mamplasan National High School (Brgy. Mamplasan City of Biñan, Laguna) and twenty (20) parents
from Barangay Calios Santa Cruz, Laguna. After the evaluation of products, the data gathered were
tallied, tabulated and statistically treated using the weighted mean, standard deviation and single
factor analysis of variance (ANOVA). Then all the computed data were analyzed and interpreted.

RESULTS
As a result, the three groups of respondents agreed that the three samples of jackfruit coffee were
“acceptable” in its sensory qualities. And based on their evaluation, there is no significant difference
on mean level of acceptability of the two samples namely pure jackfruit coffee and jackfruit 2-in-1
coffee in terms appearance, aroma, body and flavor. The three groups of respondents proved that
there is a significant difference on the sensory qualities of jackfruit 3-in-1 coffee as assessed by the
coffee lovers, parents and teachers. The remarks indicated that the appearance of the three samples
of coffee were attractive, unique, neat and achieved the desired color; the aroma were appetizing,
delicious, relaxing, strong and dulcified; the body has a pleasurable mouthfeel, thickness and smooth
inside the mouth; and the flavor were saccharine, saporous, and has a satisfying acrid and aftertaste.

DISCUSSIONS
The findings gathered led to the formulation of the following recommendations:
(a) Improve the three variants of coffee by using mechanical dryer for easy, convenient, longer shelf
life and sanitary way of manufacturing jackfruit seeds into coffee; (b) Since the variants of the
jackfruit coffee were not completely dissolved in hot water; utilize a more advanced machine like a
huge electricgrinder to produce the finest texture of coffee; (c) Conduct a test on the caffeine content
and shelf life of the jackfruit coffee through the assistance of the Department of Science and
Technology (DOST); (d) Develop the packaging presentation of the product to bring out its best
appearance.

Keywords: acceptability, jackfruit, coffee, appearance, aroma, body and flavour