The Feasibility of Momordica Charantia L.

Amargoso Seed as Instant Coffee

Research Project

Presented to
The faculty of Science Technology and
Engineering (STE)Program
Maayon National High School
Maayon, Capiz

Requirement in Grade 9 Research Subject

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Rose Ann Cel Maquiraya
Erish Samantha DUmagpi
Jenny Derecho
Eunice Degala

GIGI S.DEGALA
Research Teacher

March 2020

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 TABLE OF CONTENTS

Page

INTRODUCTION 1

Preperation of Momordica Charantia

Treatments

Testing and Data Gathering

Research Instrument

Scoring Variables

Statistical Tool

RESULTS

DISCUSSION

CONCLUSION

REFERENCES

APPENDICES

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 List of Tables

Tables Title Page

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 ABSTRACT

This study entitled "The Feasibility of the

Ampalaya (Momordica Charantia) Seed as Instant
Coffee, this study primarily aims to investigate
the acceptability of Ampalaya Seeds as instant
coffee. Specifically this study sought to answer
the following questions: (1) Can ampalaya seeds
be used in making tea?; and (2) Is there a
significant difference as to the acceptability
of varied concentration of Ampalaya seeds as
instant coffee?

This study followed the following steps:

collection and preparation of the materials
needed, sun- drying, pulverizing and packing.
Sensory evaluation was employed in gathering the
data of this study.
Based on the results of the evaluation and
conduct of several test, the researchers
concluded the following: (1) Ampalaya seeds can
be used in making instant coffee; and (2) there
is no significant difference as to the
acceptability of varied concentration of
Ampalaya seeds as instant coffee.

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introduction

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 The feasibility of the Ampalaya Seeds

(Momordica Charantia) as an Instant Coffee

Research Plan

A. Questions or Problem being addressed

Instant coffee nowadays are very in demand, There are instant

coffees formulated with different flavors to satisfy the taste of
coffee lovers. Coming next to water, Coffee is the second most
consumed drink in the whole wide world. Taking into consideration
the folkric use of identified barako, this research study focuses
to produce coffee out of the seeds of Ampalaya.

B. Goals / Expected outcomes/ hypothesis

This study aims to investigate the acceptability of Ampalaya

seeds as coffee specifically this study seeks to answer the
following questions: (1) Can Ampalaya seeds be used in making
coffee; and (2) Is there a significant difference as to the
acceptability of varied concentration of Ampalaya seeds as
coffee. In view with the problem presented, the researchers
hypothesized that there is no significant difference as to the
acceptability of varied concentration of Ampalaya seeds as
coffee.

C. Procedure

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a. Material

The following materials will be used in the study: Ampalaya

(Momordica Charantia);seeds, medical gloves, laboratory gown, 150
ml beaker, white cloth, mask, alcohol, distilled water, and
blender.

b. Collection

Momordica Charantia will be collected at local area of

Maayon,Capiz.

c. Preparation of Momordica Charantia

-The seeds will be taken out from Ampalaya

-Put the Momordica Charantia seeds in the large pan and will be
dry through sun rays.

-Put dried Ampalaya seeds in the blender.

-Put pulverized seeds in jar.

d.Preparation

D. Testing and Data Gathering

a.The different treatments will be subjected for taste with 20

respondents.

b.The respondents are the 20 students coming from the Grade 9

Platinum A chosen randomly using fishbowl method.

c. Observation will be done and recorded in an evaluation sheet

to determine it's capability

1. In determining the acceptability of the product as to taste

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Weight Weighted Mean Verbal Interpretation

3 2.6- 3.0 Delicious

2 1.6- 2.5 Neither Delicious nor

Not Delicious

1 1.0- 1.5 Not Delicious

2. In determining the acceptability of the product as to

appearance

Weight Weighted Mean Verbal Interpretation

3 2.6- 3.0 Very Attractive

2 1.6- 2.5 Neither Attractive nor

Not Attractive

1 1.0- 1.5 Not Attractive

3. In determining the acceptability of the product as to

aroma.

Weight Weighted Mean Verbal Interpretation

3 2.6- 3.0 Aromatic

2 1.6- 2.5 Neither Aromatic nor

Foul

1 1.0- 1.5 Foul

4. Acceptability of Momordica Charantia as Instant Coffee

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E. Research Instrument

a. Evaluation sheet will be utilized in gathering the data for

Taste, appearance and aroma

b. Scoring Variables

-In scoring the survey sheet, likert three (3) Point scale will
be used

- The variables will be scored, weighed and categorized as

follows.

F. Statistical Tool

a. The data collected from this study will ne subjected for the
following statistical tools.

- Frequency count will be ised to tally the number of response of

the respondents to the treatments;

- Mean analysis will ne ised to determine the average scores of

the result of the different treatments in this study;

- Likert Rating Scale will be used to determine the level of

agreement or disagreement of the respondents; and

- One factor ANOVA to determine the significant difference among

the treatments.

G. Bibliography

http://eastwest.eu/eu/opinions/soul-kintchen/

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 MATERIALS AND METHODS

Materials

The following materials are used in the study: Momordica

Charantia seeds, medical gloves, 150 mL beaker, white cloth,
mask, alcohol, distilled water, and blender.

Collection

Momordica Charantia were collected at local area of Maayon,

Capiz. Medical gloves, mask, alcohol, distilled water, white
cloth was provided by the researchers. 150 mL beaker was borrowed
from the science laboratory. Blender was borrowed from Poblacion
Tabuc, Maayon, Capiz at Dumagpi's Residence.

Preparation of Momordica Charantia seed Instant Coffee

The Momordica Charantia will be put in the large pan and

sun- dry. After drying, dried seeds of Momordica Charantia were
pulverized using a blender and the pulverized seeds were put into
the jar.

Treatments

• Treatment A- with 50g of Momordica Charantia.

•Treatment B- 25g of Momordica Charantia.

•Treatment C- 75g of Momordica Charantia. and

•Treatment D- Instant Coffee

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Testing and Data Gathering

The different treatments were subjected for taste test with

20 respondents. The respondents were twenty (20) students coming
from Grade 9 Platinum chosen randomly using a fishbowl method.
Observation was done and recorded in an evaluation sheet to
determine it's capability.

Research Instrument

Evaluation sheet was utilized in gathering the data for

Taste, Appearance and Aroma.

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 RESULTS

Sensory Evaluation as to Taste of

Momordica Charantia as Instant Coffee

Table 1 shows the data gathered as to sensory evaluation for

taste, Among the 20 respondents, the result showed that

Table 1: Sensory Evaluation as to Taste

Frequency Likert
( Taste ) Rating
Replicate Scale Mean Interpretation
(Taste)
3 2 1 3 2 1
A
B
C
D

Sensory Evaluation as to Appearance of

Momordica Charantia as Instant Coffee

Table 2 shows the data gathered as to sensory evaluation for

appearance. Among the 20 respondents, the result showed that

Table 2: Sensory Evaluation as to Appearance

Frequency Likert
(Appearance) Rating
Replicate Scale Mean Interpretation
(Appearance)

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 3 2 1 3 2 1
A
B
C
D

Sensory Evaluation as to Aroma of

Momordica Charantia as Instant Coffee

Table 3 shows the data gathered as to sensory evaluation for

Aroma, Among the 20 respondents, the result showed that

Frequency Likert
( Taste ) Rating
Replicate Scale Mean Interpretation
(Taste)
3 2 1 3 2 1
A
B
C
D

Table 3: Sensory Evaluation as to Aroma

Acceptability of Momordica charantia

as Instant Coffee

Table 4 presents the computation for Acceptability of the

product. Result shows that the product of Momordica Charantia as
tea has the following mean: Treatment A with

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Table 4: Acceptability of Momordica Charantia as Instant Coffee

Category Taste Appearance Aroma Total Mean Verbal

Interpretation

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 DISCUSSIONS

In this research study, the result showed for the

acceptability of the product of Momordica Charantia as Instant
Coffee has the following mean:

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 CONCLUSION

Based on the results of the evaluation and conduct of

several test, the researchers concluded the following:

1.)

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References

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 Respondents Treatment Treatment Treatment Control
A B C

1 2 3 1 2 3 1 2 3 1 2 3

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Appendix B

Taste

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 INDICATORS
Criteria Very Delicious Delicious Not Delicious
Taste 1 2 3
Treatment A
Treatment B
Treatment C
Control

INDICATORS
Criteria Very Aromatic Aromatic Not Aromatic
Aroma 1 2 3
Treatment A
Treatment B
Treatment C
Control

INDICATORS
Criteria Very Attractive Attractive Not Attractive
Appearance 1 2 3
Treatment A
Treatment B
Treatment C
Control

INDICATORS
Criteria Very Acceptable Acceptable Not Acceptable
Acceptability 1 2 3
Treatment A
Treatment B
Treatment C
Control

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