Lard Coffee Complete

ARELLANO UNIVERSITY 1
Jose Abad Santos Campus

3058 Taft Avenue, Pasay City
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
CHAPTER 1
Introduction
The “Lard Coffee” is made by butter, lard and plain black coffee.
Lard Coffee is designed to be an on-the-go alternative breakfast that gives your body a
dose healthy fats and nutrients. Lard Coffee is designed to complement the “keto diet”,
or a low carb, high fat diet. As a meal replacement, the fat in the butter and bacon fat
provides necessary fuel to the body while allegedly minimizing hunger cravings.
Lard Coffee in the morning is supposed to keep your body in ketosis the
metabolic state where your body is burning fat rather than glucose which is why it’s
popular with people on keto diet. The keto diet encourages loading up on high-fat foods
like nuts, oils, and meat to promote satiety, and this same strategy applies to your
coffee.
Regular coffee is usually topped with milk or cream. But the keto diet views these
beverages as too high in carbohydrates to keep you in a state of ketosis. Instead, keto
followers use low-carb, high-fat keto "creamers" such as butter or ghee to cut the
bitterness of black coffee, along with medium-chain triglycerides (MCTs), usually in the
form of MCT oil.

The history of coffee dates back to the 15th century, and possibly earlier with a number
of reports and legends surrounding its first use. The native (undomesticated) origin of
Coffee bean is thought to have been Ethiopia. The earliest substantiated evidence of
either coffee drinking or knowledge of the coffee tree is from the early 15th century, in
the Sufi monasteries of Yemen, spreading soon to Mecca and Cairo. By the 16th
century, it had reached the rest of the Middle East, South India (Karnataka), Persia,
Turkey, the Horn of Africa, and northern Africa. Coffee then spread to the Balkans, Italy,
and to the rest of Europe, as well as Southeast Asia and then to America, despite bans
imposed during the 15th century by religious leaders in Mecca and Cairo, and later by
the Catholic Church.
The earliest credible evidence of either coffee drinking or knowledge of the coffee tree
appears in the late 15th century, by Sufi Imam Muhammad Ibn Said Al Dhabhani who is
known to have imported goods from Ethiopia to Yemen. Coffee beans was first exported
out of Ethiopia to Yemen by Somali merchants from Berbera. In addition, Mocha, which
was the center of the coffee trade for much of the early modern era, obtained most of
their coffee from Somali merchants based in Berbera. Sufis in Yemen used the
beverage as an aid to concentration and as a kind of spiritual intoxication when they
chanted the name of God. Sufis used it to keep themselves alert during their nighttime
devotions.
A translation of Al-Jaziri's manuscript traces the spread of coffee from Arabia Felix (the
present-day Yemen) northward to Mecca and Medina, and then to the larger cities of
Cairo, Damascus, Baghdad, and Constantinople. By 1414, the beverage was known in
Mecca, and in the early 1500s was spreading to the Mameluke Sultanate of Egypt and
North Africa from the Yemeni port of Mocha. Associated with Sufism, a myriad of coffee
houses grew up in Cairo (Egypt) around the religious University of the Azhar.
These coffee houses also opened in Syria, especially in the cosmopolitan city of
Aleppo, and then in Istanbul, the capital of the Ottoman Empire, in 1554. In 1511, it was
forbidden for its stimulating effect by conservative, orthodox imams at a theological
court in Mecca. However, these bans were to be overturned in 1524 by an order of the
Ottoman Turkish Sultan Suleiman I, with Grand Mufti Mehmet Ebussuud el-İmadi
issuing a fatwa allowing the consumption of coffee. In Cairo a similar ban was instituted
in 1532, and the coffeehouses and warehouses containing coffee beans were sacked.
During the 16th century, it had already reached the rest of the Middle East, the Safavid
Empire and the Ottoman Empire. From the Middle East, coffee drinking spread to Italy,
then to the rest of Europe, and coffee plants were transported by the Dutch to the East
Indies and to the Americas.

Lard, soft, creamy, white solid or semisolid fat with butter-like consistency,
obtained by rendering or melting the fatty tissue of hogs. A highly valued cooking and
baking fat, lard is blended, frequently after modification by molecular rearrangement or
hydrogenation, with other fats and oils to make shortening. Antioxidants are usually
added to lard and shortenings to protect against rancidity. Lard is also used in
pharmacy and perfumery to make ointments and pomades.
Lard is fat from a pig, in both its rendered and untendered forms. It is a semi-soft white
fat derived from fatty parts of the pig, with a high saturated fatty acid content and no
trans-fat. Rendering is by steaming, boiling, or dry heat.
Lard varies with the production method and the fat-bearing animal parts used. Steam-
or wet-rendered lard is made by injecting steam under pressure into a closed vessel
containing hog fats. Open-kettle-rendered or dry-rendered (enclosed-system) lards,
which are darker in colour, are made by melting hog fats in steam-jacketed vessels; the
residue is called cracklings. Neutral lard is prepared by melting leaf fat (from around the
kidneys) and back fat at about 49° C (120° F). Continuous rendering involves grinding,
rapid heating, and separation of fat from the cells by centrifuging. Lard composition
varies with the diet of the hogs. The predominant fatty acids are oleic, palmitic, stearic,
and linoleic. Lard oil is the clear, colorless oil pressed from pure lard after it has been
crystallized, or grained, at 7° C (45° F). It is used as a lubricant, in cutting oils, and in

soap manufacture. The solid residue, lard stearin, is used in shortenings and as a
source of saturated fatty acids.
Conceptual Framework:
Describes the conceptual framework of the study, where the study made as the
input, process, and the output. The paradigm consists of: Taste, Appearance, Overrun,
Aroma, and Mouthfeel that are the quality characteristics of the product.
The Input (I) of this diagram consists of: ingredients, tools, and utensils in the
preparation of Lard Coffee.
The Process (II) of study includes the assessment of the implementation of services
offered and promotional plans that can be offered, data gathering thru survey
questionnaire and statistical treatment, analysis and interpretation of data
The output (III) is the possibility to accept the product offered in three respondents;
Barista, Faculty, and Students.

 Assessment
 Readings from of product
Books, E- dimension
Journals
and
Thesis, and
problems
online Sources
encountered
 Demographic
in Lard
Profile-
Coffee
 The
 Data
Respondents
gathering
 Quality Acceptability of the
Characteristics thru survey
product offered
of the Lard questionnair
Coffee: e.
1.1 Taste  Statistical
1.2 Appearance treatment
1.3 Overrun analysis and
1.4 Aroma interpretation
1.5 Mouthfeel of data
Tools and Utensils,
Blender ,Thermostat,
Kettle, Saucer,
Measuring Spoon, and
Measuring Cup
FEEDBACK
Figure #1 Research Paradigm of the Study

Statement of the Problem
This study is conducted to determine the acceptability of Lard Coffee.
Specifically sought to answer the following problems.
1. What are the ingredients, tools, utensils, and procedure in the preparation of the
Lard Coffee?
2. How do the respondent assess the quality characteristics of the Lard Coffee in
terms of:
2.1. Taste
2.2. Appearance
2.3. Overrun
2.4. Aroma ; and
2.5. Mouthfeel
3. Is there a significant difference of the respondents on the quality characteristics
of Lard Coffee?
4. How do the respondents assess the level of acceptability of Lard Coffee?
5. Is there a significant difference on the assessment of the 3 groups of
respondents on the level of acceptability of the Lard Coffee?

Hypothesis
This study hypothesizes that there is no significant difference of the quality and
acceptability of the chosen respondents of Lard Coffee.
Scope and Limitation
This study covered the characteristics of Lard Coffee such as: Appearance;
Overrun; Aroma; and Mouthfeel are assessments quality of Lard Coffee.
This study is conducted by distribution of survey questionnaires to the selected
respondents.
Significance of the study
The finding of the study would be beneficial to the following:
To Students- This study helped to have a detailed analysis of everything probability of
the additive, Lard in making of Bulletproof Coffee. In this experimental research, it is
hoped that it will contribute information on how this crops maybe utilized and be made
into muffin with having more nutritional value compared to the ordinary flavors and
without spending much money for the primary ingredients.
To Faculty- It brought an additional knowledge that can be useful in their class
discussion related to the coffee topic.

To Experts- A coffee connoisseur, in a way that they can get information on how
they can process such as Lard into a coffee. These products can be a good source of
money.
To the School Administration, enable the school provide a program to the
working students
Parents/Guardian. The study is significant to parents; it will lessen their financial
regarding to the payments in the school and also in the house.
To the Researchers, applying the concept can be used as a starting point to the
benefit in the development of their career. It will serve as reference for their research in
the future.
Scope and Limitation
This study covers the probability of the ad datives made from Lard in making of
Bulletproof Coffee that was conducted on September 2019 at Arellano University Jose
Abad Santos Campus.
In evaluating the finished products, the quality characteristics, which were
considered are the taste, appearance, overrun, aroma, and mouthfeel.

Definition of Terms
The following variables are operationally defined:
Appearance- The way that someone or something looks.
Aroma- A distinctive, typically pleasant smell.
Coffee- a hot drink made from the roasted and ground seeds (coffee beans) of a
tropical shrub.
Fat- a natural oily or greasy substance occurring in animal bodies, especially when
deposited as a layer under the skin or around certain organs.
Hydrogenation- is a reduction reaction which results in an addition of hydrogen (usually
as H2).
Ketosis- a metabolic state characterized by raised levels of ketone bodies in the body
tissues, which is typically pathological in conditions such as diabetes, or may be the
consequence of a diet that is very low in carbohydrates.
Lard- fat from the abdomen of a pig that is rendered and clarified for use in cooking.
Mouth feel- The physical sensations in the mouth produced by a particular food.
Overrun- the amount by which the volume of a food, as butter or ice cream, is
increased above the original volume by the inclusion of air, water, or another
substance.
Shortening- butter or other fat used for making pastry or bread.
Taste- The sensation of flavor perceived in the mouth and throat on contact with a
substance.
Triglycerides- an ester formed from glycerol and three fatty acid groups. Triglycerides
are the main constituents of natural fats and oils, and high concentrations in the blood
indicate an elevated risk of stroke.

CHAPTER II
Review of Related Literature
Foreign Studies
Bulletproof Coffee, a modified coffee, is rapidly gaining popularity due to its purported
metabolic claims. The coffee is marketed as a fat burning ergogenic aid, containing
medium chain triglyceride (MCT) Oil and grass-fed butter. Purpose: this study compares
the acute effects of Bulletproof Coffee on resting energy expenditure (REE) and fat
oxidation (RQ) compared to standard black coffee. Fritchen, Joshua Mera Fritchen,
Joshua (December 2012)
Keto coffee is simply coffee with added fat," says Miami-based nutritionist Monica
Auslander Moreno, MS, a nutrition consultant for RSP Nutrition. The keto diet
encourages loading up on high-fat foods like nuts, oils, and meat to promote satiety,
and this same strategy applies to your coffee. By Kathleen Felton January 11, 2019
Local Studies
Posted by Philippines_Graphic Consumer Post, Lifestyle Text and Photos by Henrylito D.
Tacio Consumer reports say eight out of 10 adults in the Philippines drink an average of
2.5 cups of coffee every day. In fact, more and more Filipinos are drinking coffee.
Senator Cynthia A. Villar, chairman of the Senate Committee on Agriculture and Food,
reported that coffee consumption has grown from only 75,000 metric tons in 2002 to
170,000 metric tons today. For farmers, this is good news. Unfortunately, they cannot
cope with the huge demand. The Philippine Coffee Board, Inc. (PCBI) said that local
farmers can only supply around 35,000 metric tons—about 20% of the country’s annual
coffee requirement. “If we can only increase production in our coffee farms, it would
help make our country less dependent on imported coffee,” said Roy C. Alimoane,
director of Mindanao Baptist Rural Life Center (MBRLC) Foundation, Inc. based in
Kinuskusan, Bansalan, Davao del Sur. Alimoane added that a coffee plant takes three
years to grow. But once it matures, a coffee plant bears cherries for about 50 years.
April 25, 2018 Henrylito D. Tacio
It’s a diet that has converted millions around the world. Since its
introduction in 2013, and the book on it launched in 2014, Dave Asprey’s
“The Bulletproof Diet,” the system has gained such a sizable cult following
that even its signature morning brew, Bulletproof coffee, landed a feature in
The New York Times. But its popularity came with controversy.
The diet, in a nutshell, claims you lose weight without having to count
calories or weigh food. Followers eat when they are hungry and stop when
they are satisfied. It supposedly boosts energy and willpower, increases
cognitive function and physical and mental performance, increases nutrient
stores and strengthens immune function. (By: Anne A. Jambora March 20,
2018)
Foreign Literature
In the context of this research, students and the other relevant consumers require
coffee for several reasons. One of the most essential reasons for the consumption of
coffee by students is the need to stay refreshed and focused for most of the time. This
is an illustration on why most students and the staff of numerous universities prefer
coffee shops that operate on a 24/7 basis thus addressing their refreshment needs
(Lewis, 2011)
Coffee is among the most widespread and healthiest beverages in the world. It is
known to be a highly rich source of biologically active natural metabolites which possess
therapeutic effects (i.e. caffeine) and functional properties (i.e. chlorogenic acids).
Therefore, coffee can be considered a drink which has different positive effects on
human health such as cardioprotective, neuroprotective, hepatoprotective,
nephroprotective, etc. However, heavy coffee consumption may be related to some
unpleasant symptoms, mainly anxiety, headache, increased blood pressure, nausea,
and restlessness. During the past two decades, several studies have indicated that
there is a close correlation between consumption of coffee and incidence of depression.
In addition, phytochemical studies showed that caffeine is the main responsible
constituent for antidepressant effects of coffee through multiple molecular mechanisms.
The aim of the present paper was to collect the latest literature data (from 1984 to
2014) on the positive and negative impacts of coffee consumption on the major
depressive disorders and to clarify the role of bioactive constituents of coffee in the
related different clinical trials. To the best of our knowledge, this the first review on this
topic (Curr Pharm Des. 2015.)

Local Literature
Ever the fitness buffs, our friends Chuckie Dreyfus and wife Yen (The Tummy
Traveler) sent a gift of this coconut based MCT (Medium Chain Triglyceride). It’s a food
supplement based on coconut oils where the natural fats that it provides help in
maintaining a healthy lifestyle.
Some people have actually taken this by the spoonful, like those who take in virgin
coconut oil, so it was worth trying.
MCT actually has a very neutral taste to the point that it is almost tasteless, contrary to
perception that it will taste like slimy coconut or some form of “latik”. It is actually not
very greasy, too, so there’s no stopping taking it straight.
Further research on this MCT revealed that it is part of this new fad called “Bulletproof
Coffee”. It’s supposed to replace a certain meal of the day (particularly breakfast) with
some grass-fed butter and a couple of spoonsful of this MCT blended into the coffee to
emulsify it (because if it is not blended in, all the fats and oils rice up like some slick
into your cup). (RFT Reyes, January 15, 2015)

Synthesis
According to (Henrylito D. Tacio, April 2018) and (Joshua MeraFritchen, December
2012), the rapidly gaining popularity of coffee claims here in the Philippines, it also says
on studies of Mr. Henrylito D. Tacio that eight out of 10 adults in the Philippines drink
an average of 2.5 cups of coffee every day. In fact, more and more Filipinos are
drinking coffee. Mostly students and the staff of numerous universities prefer coffee
shops that operate on a 24/7 basis thus addressing their refreshment needs. We all
know that coffee is the among the most widespread and healthiest beverage in the
world. It is known to be a highly rich source of biologically active natural metabolites
which possess therapeutic effects (i.e. caffeine) and functional properties (i.e.
chlorogenic acids). Therefore, coffee can be considered a drink which has different
positive effects on human health such as cardioprotective, neuroprotective,
hepatoprotective, nephroprotective. Bulletproof Coffee (BPC). has health beneficial.
Bulletproof Coffee diet is applicable for those who is under ketosis. The coffee is
marketed as a fat burning ergogenic aid, containing medium chain triglyceride (MCT)
Oil and grass-fed butter. Purpose: this study compares the acute effects of Bulletproof
Coffee on resting energy expenditure (REE) and fat oxidation (RQ) compared to
standard black coffee.

Chapter 3
Methodology
Research Design
Experimental research design is to enable researcher to estimate the effect of an
experimental treatment. The methods section of a quantitative study should describe how
each objective of your study will be achieved. To provide enough detail to enable the
reader can make an informed assessment of the methods being used to obtain results
associated with the research problem.
Population and Sampling
Purposive sampling was employed in selecting the individuals as samples
according to the purposes of the researchers as their controls. It is a non-scientific
sampling design by which an individual is selected as part of the sample due to good
evidence that he is representative of the total population.

Table 1 Portrays the respondents of the study.
Table 1
Respondents of the study
Respondents Sample Percentage
Experts 20 33.33%
Faculty Members 20 33.33%
Students 20 33.33%
Total 60 100%
As portrayed in the table, among 60 total respondents of the study, 20 or 33.33
percent were Experts, 20 or 33.33 percent were Faculty members, and 20 or 33.33
percent were Students
Respondent of the Study
The respondents of the study were the Experts, selected Student and College Faculty
members. The respondents assessed and answered the profile of the respondents and
the specific problem respectively.

Table 2 Presents the respondents as to sex.
Table 2
Experts Students Faculty Total

Sex
f % F % f % f %
Male 10 50 10 50 10 50 30 50
Female 10 50 10 50 10 50 30 50
Total 20 100 20 100 20 100 60 100.00
As presented in the table above male respondents are 30 or 50 percent, and 30 or 50
percent are female respondents
Table 3 Reflects the age range of the respondents
Table 3
Experts Students Faculty Total

Age Range
f % F % f % f %
31 years old and
5 25 0 0 5 25 10 16.66
above
26 - 30 years old 4 20 0 0 14 70 18 30
21-25 years old 8 40 9 45 1 5 18 30
20 years old below 3 15 11 55 0 0 14 23.33
Total 20 100 20 100 20 100 60 100.00

As depicted in the table, 18 or 30 percent of the respondents were aged 21 – 25 years
old, 18 or 30 percent of the respondents were aged 26 – 30 years old, 10 or 16.66 percent
of the respondents were aged 31 years old and above, and 14 or 23.33 percent of the
respondents were aged 20 years old below.
Table 4 Reflects of the respondents as to civil status.
Table 4
Civil Status Experts Students Faculty Total
f % F % F % f %
Single 10 50 20 100 12 60 42 70
Married 9 45 0 0 8 40 17 28.33
Widow/Widower 1 5 0 0 0 0 1 1.66
Total 20 100 20 100 20 100 60 100.00
As reflected in the table, 42 or 70 percent were single, 17 or 28.33 percent were
married and 1 or 1.66 percent was widowed.

Table 5 Depicts the respondents as to educational attainment
Table 5
Educational Experts Students Faculty Total

Attainment
f % F % F % F %
College Student 0 0 20 100 0 0 20 33.33
College Graduate 11 55 0 0 9 45 20 33.33
College 7 35 0 0 1 5 8 13.33
Undergraduate
Master’s Degree 2 10 0 0 6 30 8 13.33
With Doctoral Unit 0 0 0 0 2 10 2 3.33
Doctorate Degree 0 0 0 0 2 10 2 3.33
Total 20 100 20 100 20 100 60 100.00
As depicted in the table, 20 or 33.33 percent of the respondents were college student,
20 or 33.33 percent of the respondents have College Graduate, 8 or 13.33 percent of the
respondents were Master’s Degree, 2 or 3.33 percent of the respondents were with
Doctorate Unit, and 2 or 3.33 percent of the respondents have doctorate Degree.
Research Instrument
The survey questionnaire instrument used to determine the quality of the Lard
Coffee. The part I of the questionnaire contained the demographic profile of the
respondents. Part II contained the quality characteristics of Lard Coffee. Part III is the
evaluation of level of Acceptability.
Validation of the Research Instrument
After the researcher constructed the survey questionnaire it will be submitted
to our professor for comments and corrections. After some revision, it was again
submitted to the adviser and to the panel for approval.
Data Gathering Procedure
The following procedures in gathering the needed data for the study:
1. Develop the needed survey questionnaire for the respondents. Submit to the adviser
for comments, suggestions and corrections before it is finalized.
2. Request permission and approval from the Dean of Graduate School to administer the
survey.
3. The survey questionnaire will be distributed to the selected respondents for
assessment.
4. Questionnaires retrieved and the data collected, with the help of a statistician and data
tabulated, analyzed and interpreted.
Statistical Treatment of Data
The following statistical tools used in the treatment and analysis of data:
1. Frequency. It was determined the actual number of responses to a specific item.
2. Percentage. This was used as descriptive statistics which describes a part of a
whole.
% = f/N x 100
Where:
f = Frequency
100 = constant Value
N = Total number of respondents
3. Weighted Mean. This used to get the average frequency of the responses in each
weighted item.
X = Ʃ fXi
N
Where:
X = weighted mean
Ʃ = summation
f = frequency
Xi = weight of the scale
N = number of respondents
4. T-test of Significant Difference between two Means.
This was used to determine whether or not significant difference exist between the
perceptions of the experts and faculty. It is solved using formula.
Formula:
t= x1 - x2
S12 + S22
N1 N2
Where:
X 1 = mean of the 1st group
X 2 = mean of the 2nd group
S12 = standard deviation of the 1st group squared
S22 = standard deviation of the 2nd group squared

N1 = sample size ( 1st group)
N2 = sample size (2nd group)
5. Pearson R. This was used to determine whether or not significant between the
extents of implementation and facilitating and constraining factors encountered on
student code of conduct. It was solved using formula:
Where:
x = teachers’ competencies
y = academic performance of the students
n = number of sample
Guide in interpreting coefficient correlation
- Perfect correlation
- Very High correlation
Very dependable relationship
- High correlation
Marked relationship
- Moderate correlation,
Substantial relationship
- Slight Correlation,
but small relationship
- Slight correlation,
Small relationship
Chapter IV
Appearance, Analysis and Interpretation of Data
Sub – problem No. 1. What are the ingredients, tools, utensils and
procedure in the Preparation of Lard Coffee?
Ingredients used in the preparation of Lard Coffee
Table 6
Quantity Unit Specification

3 tbsp Coffee
1 tbsp Lard
56 grams Butter
500 ml Water
Tools and Utensils used in the preparation of Lard Coffee
Table 7
Quantity Unit Specification

1 pc Blender
1 pc Kettle
1 Pc Saucer
1 pc Measuring spoon
1 pc Measuring cup
Procedures used in the preparation Lard Coffee
1. Assemble all the ingredients used in the preparation of Lard Coffee
Figure 1. Assembled all ingredients
2. Put the Black Coffee in measuring cup with hot boiling water on it.
Figure 2. Black Coffee in Measuring Cup

3. Ready the Butter and Lard
Figure 3. Preparation
4. Put the Black Coffee, Butter, and Lard in Blender, then blend it for 2 minutes
Figure 4. Under Blending Process

5. After 2 minutes, stop the blending process, it is now ready to serve.
Figure 5. Enjoy it Hot or Warmer

Sub-problem No. 2 How do the respondents assess the Quality
characteristics of Lard Coffee in terms of;
Table 8
Over-all assessment on quality characteristics of lard coffee.
Experts Students Faculty Composite
WM VI WM VI WM VI WM VI
TASTE 4.60 E 4.15 VG 4.60 E 4.45 E
APPEARANCE 4.35 E 3.85 VG 4.50 E 4.23 E
TEMPERATURE 4.45 E 3.90 VG 4.20 E 4.18 VG
AROMA 4.45 E 3.75 VG 4.10 VG 4.10 VG
MOUTHFEEL 4.75 E 3.60 VG 4.40 E 4.25 E
OVER-ALL 4.52 E 3.85 VG 4.36 E 4.24 E
LEGEND
Range Verbal Interpretation
4.20-5.00 Excellent
3.40-4.19 Very Good
2.60-3.39 Good
1.80 - 2.59 Fair
1.00 - 1.70 Poor

Table 8 presents the assessment of the respondents on the quality
characteristics of the Lard coffee.
As shown in the table, the Expert over-all interpretation is excellent, the
weighted mean is 4.60 for the taste, 4.35 for the appearance, 4.45 for the temperature
4.45 for the aroma, and 4.75 for the mouthfeel, a total of 4.52. And for the students
the over-all interpretation is very good, the weighted mean is 4.15 for the taste, 3.85
for the appearance, 3.90 for the temperature, 3.75 for the aroma, and 3.60 for the
mouthfeel, a total of 3.85. And the over-all interpretation of the faculty is excellent the
weighted mean is 4.60 for the taste, 4.50 for the appearance, 4.20 for the temperature,
4.10 for the aroma, and 4.40 for the mouthfeel, a total of 4.36. And the total weighted
mean of the taste from experts to faculty is 4.45, and for the appearance is 4.23, for
the temperature is 4.18, for the aroma is 4.10, and for the mouthfeel is 4.25. The over-
all is 4.24.
According to (lewis,2011)., In the context of this research, students and the other
relevant consumers require coffee for several reasons. One of the most essential
reasons for the consumption of coffee by students is the need to stay refreshed and
focused for most of the time. This is an illustration on why most students and the staff
of numerous universities prefer coffee shops that operate on a 24/7 basis thus
addressing their refreshment needs.

Sub- problem No. 3
Is there significant difference on the assessment of the three groups of respondents on
the quality characteristics of the Lard Coffee using Analysis of Variance
TABLE 9
Table 9 Testing of Significant Difference between Respondents on the quality characteristics of

Lard Coffee
Difference
T - Value P – Value Interpretation Decision Conclusion
of Levels
Expert vs. Significant
5.56 0.000 0.000 < 0.05 Reject Ho
Student Difference
Faculty vs. Significant
4.24 0.003 0.003 < 0.05 Reject Ho
Student Difference
No
Faculty vs.
-1.33 0.407 0.407 > 0.05 Accept Ho Significant
Expert
Difference
Table 2 shows the testing of significant difference between assessment of the 3 groups
of respondents on the quality characteristics of Lard Coffee. In this table, if the p-value
is less than or equal to the α-level (0.05), one or more means are significantly different.
However, if the p-value is larger than the α-level (0.05), the means are not significantly
different.
Since the p-value of a) Expert vs. Students (0.000), and b) Faculty vs. Students (0.003)
are all less than 0.05 level of significance, thus, the researchers’ decision is to Reject
Null Hypothesis. Therefore, the researchers concluded that there is a significant

difference between the assessment of Expert and Students, and Faculty and Students
on the quality characteristics of Lard Coffee. Whereas, the assessment of Faculty and
Expert is the same or no significant difference.
Sub-problem No. 4 How do the respondents assess the Acceptability of Lard
Coffee in terms of;
Table 10
Over-all Evaluation of level of acceptability
Of lard coffee.
Experts Students Faculty Composite
WM VI WM VI WM VI WM VI
TASTE 4.70 E 4.20 VG 4.60 E 4.50 E
APPEARANCE 4.50 E 4.05 VG 4.50 E 4.35 E
TEMPERATURE 4.20 E 3.95 VG 4.20 E 4.12 VG
AROMA 4.65 E 4.05 VG 4.05 VG 4.25 E
MOUTHFEEL 4.70 E 3.90 VG 4.35 E 4.32 E
OVER-ALL 4.55 E 4.03 VG 4.34 E 4.31 E

LEGEND
Range Verbal Interpretation
4.20-5.00 Excellent
3.40-4.19 Very Good
2.60-3.39 Good
1.80 - 2.59 Fair
1.00 - 1.70 Poor
Table 10 presents the over-all evaluation of level of acceptability of lard coffee
As shown in the table, the Expert over-all interpretation is excellent, the
weighted mean is 4.70 for the taste, 4.50 for the appearance, 4.20 for the temperature
4.65 for the aroma, and 4.70 for the mouthfeel, a total of 4.55. And for the students
the over-all interpretation is very good, the weighted mean is 4.20 for the taste, 4.05
for the appearance, 3.95 for the temperature, 4.05 for the aroma, and 3.90 for the
mouthfeel, a total of 4.03. And the over-all interpretation of the faculty is excellent, the
weighted mean is 4.60 for the taste, 4.50 for the appearance, 4.20 for the temperature,
4.05 for the aroma, and 4.35 for the mouthfeel, a total of 4.34. And the total weighted
mean of the taste from experts to faculty is 4.50, and for the appearance is 4.35, for
the temperature is 4.12, for the aroma is 4.25, and for the mouthfeel is 4.32. The over-
all is 4.31
According (Anne A. Jambora March 20, 2018) to Bulletproof coffee, landed a
feature in The New York Times. But its popularity came with controversy.
The diet, in a nutshell, claims you lose weight without having to count
calories or weigh food. Followers eat when they are hungry and stop when
they are satisfied. It supposedly boosts energy and willpower, increases
cognitive function and physical and mental performance, increases nutrient
stores and strengthens immune function.
Sub-problem No. 5
Is there a significant Difference on the Assessment of Three Groups of Respondents on
the Level of Acceptability of Lard Coffee using Analysis of Variances.
TABLE 11
Table 11 Testing of Significant Difference between Respondents on the assessment on the level
of acceptability of Lard Coffee
Difference
T - Value P – Value Interpretation Decision Conclusion
of Levels
Expert vs. Significant
4.34 0.003 0.003 < 0.05 Reject Ho
Student Difference
No
Faculty vs.
2.59 0.057 0.057 > 0.05 Accept Ho Significant
Student
Difference
No
Faculty vs.
-1.75 0.226 0.226 > 0.05 Accept Ho Significant
Expert
Difference
the Table 4 shows the testing of significant difference between assessment of the 3
groups of respondents on the level of acceptability of Lard Coffee. In this table, if the p-
value is less than or equal to the α-level (0.05), one or more means are significantly
different. However, if the p-value is larger than the α-level (0.05), means are not
significantly different.
Since the p-value of a) Expert vs. Students (0.003) is less than 0.05 level of significance,
thus, the researchers’ decision is to Reject Null Hypothesis. Therefore, the researchers
concluded that there is a significant difference between the assessment of Expert and
Students. Whereas, the assessment of Faculty and Student, and Faculty and Expert, are
the same or no significant difference.

Chapter V
Summary, Conclusion and Recommendation
Summary
The following are the summary of findings:
1. On the tools, ingredients, and procedure used in the preparation of Lard
Coffee.
Tools and Utensils. Blender, Kettle, Saucer, Measuring Spoon, Measuring cup. The
ingredients used are 3 tablespoons of Coffee, 1 tablespoon of Lard, 56 grams of
Butter, 500 milliliters of Water. Assemble all the ingredients used in the preparation
of Lard Coffee. Put the black coffee in a measuring cup together with the hot
boiling water in it. Ready the butter and lard. Put the coffee, butter, and lard in a
blender and then blend it for 2 minutes. After 2 minutes, stop the blending process,
it is now ready to serve.
2. On the quality characteristics of Lard Coffee.
The expert, students and faculty respondents assessed Taste, Appearance,
Temperature, Aroma, and Mouthfeel under the quality characteristics of Lard
Coffee was excellent supported by the obtained weighted mean of 4.24

3. On the significant difference on the assessment of respondents on the
quality characteristics of Lard coffee.
The computed value of p-value of a) Expert vs. Students (0.000), and b) Faculty
vs. Students (0.003) are all less than 0.05 level of significance, thus, the
researchers’ decision is to Reject Null Hypothesis. Therefore, the researchers
concluded that there is a significant difference between the assessment of Expert
and Students, and Faculty and Students on the quality characteristics of Lard
Coffee. Whereas, the assessment of Faculty and Expert is the same or no
significant difference.
4. On the level of acceptability of Lard coffee.
The expert, student, faculty respondents assessed Taste, Appearance,
Temperature, Aroma, and Mouthfeel under the level of acceptability of Lard Coffee
was acceptable supported by the obtain composite weighted mean of 4.31.
5. On the significant difference on the assessment of respondents on the
acceptability of Lard Coffee.
The computed p-value of a) Expert vs. Students (0.003) is less than 0.05 level of
significance, thus, the researchers’ decision is to Reject Null Hypothesis. Therefore,
the researchers concluded that there is a significant difference between the
assessment of Expert and Students. Whereas, the assessment of Faculty and
Student, and Faculty and Expert, are the same or no significant difference.
Conclusion
From the findings of the study, the following conclusions are drawn:
1. Lard can be used as the main ingredient in preparation of coffee.
2. Excellent quality characteristics of lard coffee as assessed by the selected experts,
students, and faculty respondents.
3. There is significant difference between Expert vs. Students and faculty vs. student.
While there is no significant difference between faculty vs. experts on the quality
characteristics
4. Lard and coffee was acceptable to the selected groups of the respondents.
5. There is significant difference between Expert vs. Student, while there is no
significant difference between faculty vs. student and faculty vs. experts on the
acceptability of Lard Coffee.

Recommendation
In view of the conclusions drawn the findings of the study, the following recommendation
are forwarded:
1. Continuous the test to improve the quality characteristics and level of acceptability
of Lard Coffee.
2. This study expands the knowledge about Lard Coffee for keto diet practices.
3. The result of this study should be taken as reference for future related studies.
Online Sources
https://minds.wisconsin.edu/handle/1793/76872
https://www.health.com/nutrition/keto-coffee
https://philippinesgraphic.net/have-a-cup-of-coffee/
https://lifestyle.inquirer.net/289465/bulletproof-diet-hot-program-
now/?fbclid=IwAR3aT0h6OfyPUf3y120ps4vGqQU0Wq71Dai0L201zXVJrd3tBD
lDgU4pKk0
https://414519159843042633.weebly.com/literature-review.html
https://www.ncbi.nlm.nih.gov/pubmed/26303345
CURRICULUM VITAE
Karl Adrian O. Absalon

4851 Valderama St. Pio Del Pilar Makati City
0956-244-8405
karladrian1109@gmail.cm
PERSONAL DATA
Citizenship: Filipino
Civil Status: Single
Age: 21
Gender: Male
Height: 5’9
Weight: 70 kg’s
Religion: Roman Catholic
Date of Birth: October 14, 1997
Place of Birth: Bacolod City
EDUCATIONAL BACKGROUND School Year
Tertiary: Arellano University, Pasay City 2016-present
Secondary: Himoga-an bay-bay Integrated School, 2011-2015
Bacolod city, Negros Occidental
Primary: Himoga-an bay-bay Integrated School, 2007-2011
Bacolod city, Negros Occidental

CURRICULUM VITAE
Elmer T. Aguila
4011 D. Culdesac Brgy. Sun Valley Parañaque City
0975-632-3237
Aguila_elmer@yahoo.com
PERSONAL DATA
Age: 21
Gender: Male
Height: 5’8
Weight: 60 kg’s
Date of Birth: June 14, 1998
Place of Birth: Pasay City
Secondary: Kalayaan National High School 2010-2014
Primary: Kalayaan Elementary School 2006-2010

CURRICULUM VITAE
Pamela Mae E. Cepe

1702 Tramo st pasay city
0927-632-8801
pamelamaecepe@yahoo.com
PERSONAL DATA
Age: 23
Gender: Female
Height: 4’11
Weight: 70 kg’s
Date of Birth: August 12, 1996
Place of Birth: Makati City
Secondary: Arellano University Apolinario Mabini Campus 2009-201
Primary: Palanan Elementary School 2003-2009

CURRICULUM VITAE
Erwin L. Oliveros Jr.

Blk 1 00 cherry east st. Sun valley, Parañaque City
0929-535-2526
erwinoliveros05@gmail.com
PERSONAL DATA
Age: 20
Gender: Male
Height: 5’8
Weight: 74 kg’s
Date of Birth: June 26, 1999
Secondary: Kalayaan National High School 2011-2015
Primary: Kalayaan Elementary School 2007-2011

CURRICULUM VITAE
Sven LG Edhizone P. Tuan

2731 Tramo St., Pasay City
0933-5761048
svenlg032699@gmail.com
PERSONAL DATA
Age: 20
Gender: Male
Height: 5’6
Weight: 60 kg’s
Date of Birth: March 26,1999
Place of Birth: Davao City
Secondary: Kidapawan City National High School 2011-2015
Primary: Padre Zamora Elementary School 2007-2011

CURRICULUM VITAE
Errizz Marizz S. Viernes

Blk 11 Lot 2 molave St. Santo nino, Pasay City
0997-998-5086
errizzviernes11@gmail.com
PERSONAL DATA
Age: 20
Gender: Female
Height: 5’0
Weight: 70 kg’s
Date of Birth: July 22, 1999
Place of Birth: Manila
Secondary: Southeastern College 2011-2015
Primary: Baclaran Elementary School Central 2006-2011

CURRICULUM VITAE
Maurice Maynard R. Yasol

2229D noble st. Pasay city
0927-507-2302
PERSONAL DATA
Age: 20
Gender: Male
Height: 5’6
Weight: 68 kg’s
Date of Birth: May 08,1999
Secondary: Pasay City North High School 2011-2015
Primary: Padre Burgos Elementary School 2005-2011

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ARELLANO UNIVERSITY 1

Jose Abad Santos Campus

form of MCT oil.

the Catholic Church.

beverage as an aid to concentration and as a kind of spiritual intoxication when they

forbidden for its stimulating effect by conservative, orthodox imams at a theological

Indies and to the Americas.

baking fat, lard is blended, frequently after modification by molecular rearrangement or

pharmacy and perfumery to make ointments and pomades.

trans-fat. Rendering is by steaming, boiling, or dry heat.

containing hog fats. Open-kettle-rendered or dry-rendered (enclosed-system) lards,

crystallized, or grained, at 7° C (45° F). It is used as a lubricant, in cutting oils, and in

source of saturated fatty acids.

preparation of Lard Coffee.

questionnaire and statistical treatment, analysis and interpretation of data

Barista, Faculty, and Students.

Figure #1 Research Paradigm of the Study

Statement of the Problem

This study is conducted to determine the acceptability of Lard Coffee.

Specifically sought to answer the following problems.

2.4. Aroma ; and

3. Is there a significant difference of the respondents on the quality characteristics

4. How do the respondents assess the level of acceptability of Lard Coffee?

5. Is there a significant difference on the assessment of the 3 groups of

respondents on the level of acceptability of the Lard Coffee?

acceptability of the chosen respondents of Lard Coffee.

Scope and Limitation

Overrun; Aroma; and Mouthfeel are assessments quality of Lard Coffee.

This study is conducted by distribution of survey questionnaires to the selected

Significance of the study

The finding of the study would be beneficial to the following:

To Students- This study helped to have a detailed analysis of everything probability of

the additive, Lard in making of Bulletproof Coffee. In this experimental research, it is

without spending much money for the primary ingredients.

To Faculty- It brought an additional knowledge that can be useful in their class

discussion related to the coffee topic.

To the School Administration, enable the school provide a program to the

Parents/Guardian. The study is significant to parents; it will lessen their financial

regarding to the payments in the school and also in the house.

Scope and Limitation

Abad Santos Campus.

In evaluating the finished products, the quality characteristics, which were

considered are the taste, appearance, overrun, aroma, and mouthfeel.

The following variables are operationally defined:

Appearance- The way that someone or something looks.

Aroma- A distinctive, typically pleasant smell.

deposited as a layer under the skin or around certain organs.

Hydrogenation- is a reduction reaction which results in an addition of hydrogen (usually

tissues, which is typically pathological in conditions such as diabetes, or may be the

consequence of a diet that is very low in carbohydrates.

Shortening- butter or other fat used for making pastry or bread.

indicate an elevated risk of stroke.

Review of Related Literature

Joshua (December 2012)

Posted by Philippines_Graphic Consumer Post, Lifestyle Text and Photos by Henrylito D.

April 25, 2018 Henrylito D. Tacio

introduction in 2013, and the book on it launched in 2014, Dave Asprey’s

they are satisfied. It supposedly boosts energy and willpower, increases

cognitive function and physical and mental performance, increases nutrient

human health such as cardioprotective, neuroprotective, hepatoprotective,

nephroprotective, etc. However, heavy coffee consumption may be related to some

unpleasant symptoms, mainly anxiety, headache, increased blood pressure, nausea,

there is a close correlation between consumption of coffee and incidence of depression.