CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Almost everyone needs a good cup of coffee in the morning to get them going, and

legend says that this brewed beverage has been discovered by a 9 th-century Ethiopian goat-herder

named Kaldi, who apparently observed his goats behaving erratically upon ingesting the red

berries picked from a nearby Coffea Arabica tree. Ever since its discovery, coffee has continued

to spread its bitter and sweet taste all over the world. Coffee is a brewed beverage prepared from

dried ground beans of Coffea Arabica, an African evergreen. It has been recognized as one of the

world’s most widely consumed beverages, and has been enjoyed by numerous people for

centuries. Moreover, this caffeinated drink has been largely consumed by people on regular basis

to relieve mental and physical fatigue, and to increase mental alertness. Indeed, people have

considered this popular drink as a critical part of their day and has also become a part of their

culture in some countries.

Coffee’s success as a beverage undoubtedly is owing both to the caffeine it harbors and

to its sensory pleasure. Coffee lovers come to associate the energizing lift of the caffeine with the

richness and aroma of the beverage that it delivers. In addition, according to Hensrud (2017),

studies have shown that coffee consumption is affiliated with protection against Parkinson’s

disease, type 2 diabetes, and liver diseases which include liver cancer. However, it appears that

drinking coffee bear out some risks especially to those people who are unfit to consume this type

of beverage. Coffee contains a stimulant known as caffeine, which is the key component of the

potential effects of coffee.

 For most people, consumption of coffee on regular basis does not show any ill effects to

the body. In spite of this, according to “Caffeine Informer,” caffeine in coffee can be potentially

dangerous to one’s health. It can raise blood pressure, increase risk of heart attacks among

young adults, cause incontinence, insomnia, and indigestion. Coffee containing caffeine can also

cause nervousness and restlessness, nausea and vomiting, anxiety, agitation and irregular

heartbeats. In accordance to this, the researchers have thought of a way to diminish the negative

effects of caffeine found in coffee to a person’s health by producing a decaffeinated coffee. The

researchers will use jackfruit seeds as an alternative ingredient of coffee.

The Jackfruit (Artocarpus heterophyllus) 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, for the reason that it is known for its sweetness and is

used in the famous Filipino dessert known as halo-halo. Furthermore, every part of the jackfruit

tree has its respective uses. The immature fruit is eaten as a vegetable and used as feeds, while

the mature fruit is usually used in making desserts and can also be processed into beverages and

other sweets. The leaves of this fruit are used as medicine, fodder, and as compost material. The

seed functions as food, can be used in feeds and can be utilized for planting materials and for

making candies. The seeds were found to be rich in proteins, carbohydrates, and minerals with

moderate amount of phytochemicals and strong antioxidant properties. Consuming food rich in

antioxidants may be good for heart’s health, and may also help to lower risk of infections and

some forms of cancer. Jackfruit seeds, which taste like chestnuts, appeal to all taste. They may be

boiled or roasted and eaten, or boiled and preserved in syrup like chestnuts. Additionally, boiled

jackfruit seeds are very tasty and may serve as nutritious snacks.
 In this research, the chosen raw material to be used in producing the decaffeinated coffee

is the jackfruit seeds. Since jackfruit seeds are proven to be safe and edible, the researchers

believe that this seed is not just a nutritious snack, but can also serve as an alternative for coffee

production. Also, its components are best for making a new type of coffee that the consumers

can safely drink.

The study is conducted for the purpose of showing how and why people should start

using jackfruit seeds as an alternative to coffee. The researchers aim to produce a decaffeinated

coffee out of jackfruit seeds which can help to decrease the occurrence of dietary carcinogens

which can cause different kinds of cancer that may lead to death. The researchers will produce a

decaffeinated coffee which is not only healthy, but also satisfactory to coffee drinkers. This

research explains details about the components of a jackfruit seed and the processes involved in

making these seeds into coffee.

Conceptual Framework

This part includes the systematic experimentation of the study to test the hypothesis. It is

focused on the input works, on the procedures and the output works that had been produced.

Jackfruit (Artocarpus heterophyllus) is popular fruit crop that is widely grown in

Philippines. Jackfruit seeds serves as the input in the study and be used to make a coffee. Aside

from that, the researchers will also need information and ideas on how to create the coffee which

will serve as the foundation of the study. Also, tools and equipment like the pan, mortar and

pestle, stove and other cooking equipment that may be used in the process of making the coffee

are needed and will also serve as an input of the study.

Meanwhile, the process consists of steps and procedures in making jackfruit seeds as a

coffee. The researchers will dry the seeds under the sun for two to three consecutive days and

undergo the process of roasting. The roasted seeds will then undergo the process of grinding or

pulverizing with the use of a coffee grinder or mortar and pestle. Lastly, the brewing of the

coffee is the final step, and the coffee produced from jackfruit seeds will serve as the output of

the study. It will be tested whether it is acceptable or not as alternative when it comes to making

coffee.
 Coffee out of
INPUT PROCESS OUTPUT
Jackfruit Seeds

Knowledge/ Ideas

Drying
Jackfruit Seeds
Roasting
Tools and Equipment
Pulverizing

Brewing

Figure 1

Conceptual Paradigm
Statement of the Problem

The research study aims to answer if jackfruit seeds can be a good alternative to coffee.

This study will also answer the following questions:

1. What are the components of coffee made from coffee beans?

2. What are the components of jackfruit seeds that make them a good alternative to coffee?

3. What are the processes involved and the problems encountered in producing coffee out of

jackfruit seeds?

4. What are the characteristics and the level of acceptability of the newly produced coffee

made from jackfruit seeds to in terms of:

a. Aroma

b. Color

c. Mouth-feel

d. Taste

Hypothesis

Jackfruit seeds are not acceptable as an alternative to coffee.

Significance of the Study

The research study will benefit not only the consumers but also the jackfruit farmers,

entrepreneurs, science teachers, and current and future researchers.

To the Consumers, as the health problems caused by consumption of commercial coffee

slowly diminishes, so will the positive effects of coffee from jackfruit seeds be more evident.
Furthermore, consumers would be able to spend less money due to the cheap price and easy

preparation of this product.

To the Jackfruit farmers, the study provides a new idea on how to make use of jackfruit

seeds which can be a source of income for farmers.

To the Entrepreneurs, the study presents an idea concerning other uses of jackfruit seeds.

They can produce and introduce this coffee product, and since this concept is new, they may be

able to earn more money.

To the Science teachers, the study gives another definition of jackfruit seeds and coffee.

The study will help teachers to develop new ways on how to teach science subject particularly

about jackfruit seeds and coffee.

To the Current and Future Researchers, the data collected and analyzed in this study may

be used as a basis for current and future research conductors.

Scope and Limitations of the Study

The study will focus on the acceptability of jackfruit seeds as a coffee. It will also

indicate the chemical similarities of the coffee made from jackfruit seeds as compared to the

commercial coffee. The efficiency of jackfruit seeds as a substitute coffee will also be discussed.

The study is limited to local jackfruit seeds since the seeds used are from the local

jackfruit. The results are limited to the opinions of the coffee drinkers only and, thus, may vary

when more testers are added. Also, the chemical properties of the product cannot be precisely

determined because of the lack of equipment to do so.

The study will not involve other raw materials to make coffee. Only the seeds of jackfruit

will be used and no other parts of the jackfruit plant will be involved
Definition of Terms

This section contains the words, together with their definition, which the researchers

found to be necessary in the better understanding of the topic.

Aroma. It is any agreeable odor or pleasing fragrance, especially of food, drink, spices,

or medication (Mosby’s Medical Dictionary, 2009). In this study, the researchers will compare

the aroma of commercial coffee and coffee out of jackfruit seeds.

Caffeine. It is a bitter crystalline alkaloid present in coffee, tea, kola nuts, and other

drinks or foods. It prolongs the stimulating effects of cyclic AMP on the heart and central

nervous system (Webster’s New World College Dictionary, 2010). In this study, caffeine is the

reason why the researchers aim to produce an alternative to coffee which has less or zero

percentage of caffeine.

Coffee. It is a beverage made by percolation, infusion, or decoction from the

roasted and ground seeds of a coffee plant (Merriam Webster, 2018). In this study, the

jackfruit seeds will be used and will undergo processes such as drying and roasting to produce

coffee.

Color. It is a sensation produced by the effect of light waves striking the retina of the eye.

The color of something depends mainly on which wavelengths of light it emits, reflects, or

transmits (Student Science Dictionary, 2014). In this study, color refers to the tone or tint of the

commercial coffee and the coffee out of jackfruit seeds.

Jackfruit. It is a tropical evergreen tree (Artocarpus heterophyllus) of South and

Southeast Asia, widely cultivated for its very large edible fruits, having pulpy yellow flesh.

(Dictionary of the English Language, 2016). In this study, jackfruit seeds will be used as the

raw material to produce jackfruit coffee.

Mouth-feel. It refers to a way an item like food or drink feels in the mouth, as distinct

from its taste. (Oxford Dictionary, 2018). In this study, mouth-feel refers to how the jackfruit

coffee feel in the mouth.

Taste. Is an act to distinguish the flavor of any edible object by taking into the mouth

(Dictionary of the English Dictionary, 2016). In this study, taste is defined as the flavor of the

commercial coffee and the coffee out of jackfruit seeds.