“ACCEPTABILITY OF COCONUT COFFEE AMONG SENIOR HIGH SCHOOL

STUDENTS OF REINA MERCEDES NATIONAL HIGH SCHOOL”

CHAPTER 1

INTRODUCTION

The popularity of coffee as a beverage has been increasing over the years, with many
people relying on it to start their day or keep them going throughout the day. However,
concerns have been raised about the negative effects of excessive coffee consumption on
health, such as increased heart rate, anxiety, and insomnia (Grosso et al., 2017). As a result,
there is a growing interest in finding alternative beverages that can provide similar benefits
without the negative effects.

Coconut, a tropical fruit, has been gaining attention as a potential alternative to coffee

due to its unique flavor and health benefits. Coconut is rich in medium-chain triglycerides

(MCTs), which are easily digested and converted into energy by the body (St-onge & jones,

2017). Additionally, coconut contains antioxidants and anti-inflammatory compounds that

can help boost the immune system and reduce the risk of chronic diseases (Neelakantan et al.,

2016).

In the Philippines, coconut is a widely available and affordable ingredients that is used

in many traditional dishes and beverages. One potential use of coconut is as a substitute for

coconut grounds in the preparation of a coffee-like beverage. This study aims to explore the

acceptability of coconut grounds as an alternative to coffee, using sensory evaluation and

consumer preference testing. By doing so, we hope to provide insights into the potential of

coconut as a healthy and sustainable alternative to coffee.

 CONCEPTUAL FRAMEWORK

The information provided seems to be a summary of a research study or survey conducted

among Senior high school students regarding their acceptance of coffee made from coconut

grounds compared to traditional coffee.

The input is the study collected data on two main aspects of the respondents - their

age. This information helps in understanding the demographics of the participants involved in

the study.

The process is the survey questionnaire was distributed using a floating questionnaire

method. This method involves making the questionnaire available to respondents in various

locations or through different means to increase the chances of participation.

The output is the results of the study indicated that the coffee made from coconut

grounds was found to be acceptable and comparable to traditional coffee in terms of aroma,

taste, and overall quality among Senior high school students. This suggests that the students

perceived the coconut ground coffee to be on part with traditional coffee in terms of sensory

attributes.

Overall, the study suggests that Senior high school students found the coffee made from

coconut grounds to be a viable alternative to traditional coffee based on their perceptions of

aroma, taste, and overall quality.

INPUT PROCESS OUTPUT

1. Profile of respondents The survey questionnaire The result showed that

will be distributed using a
a. Age floating questionnaire
method. Additionally,
one- on-one interviews
will be conducted to
gathered data from the
respondents.
the coffee made from
coconut ground was
acceptable and
comparable to traditional
coffee in terms of aroma,
taste and overall quality
among Senior high
School students .
STATEMENT OF THE PROBLEM

FEEDBACK
This study aims to investigate the acceptability of coconut coffee among Senior high school

students in the school year 2023-2024. Specifically, the study is aimed to:

1. What factors influence the acceptability of coconut coffee among Senior High School at

Reina Mercedes National High School?

2. Is there a difference in how much Grade 11 and 12 students enjoy coconut coffee?

SIGNIFICANCE OF THE STUDY

This research delves into the potential of coconut coffee, examining its acceptability

among students and the broader implications. Understanding student preferences can inform

school menus, potentially introducing a new beverage option. Additionally, educators can

leverage this knowledge to discuss local food culture and sustainability.

Furthermore, student acceptance can benefit the local economy. Increased demand for

coconut coffee would incentivize investment in quality control and innovation, supporting

local coconut farmers and processors. Finally, from a health perspective, if embraced by

students, coconut coffee could offer advantages over traditional coffee, potentially promoting

healthier dietary choices due to its unique properties. In essence, this study connects

education, economics, and health, highlighting the importance of student preferences and

sustainable food practice.

.This research delves into the potential of coconut coffee, examining its acceptability

among students and the broader implications. Understanding student preferences can inform
school menus, potentially introducing a new beverage option. Additionally, educators can

leverage this knowledge to discuss local food culture and sustainability. Furthermore, student

acceptance can benefit the local economy. Increased demand for coconut coffee would

incentivize investment in quality control and innovation, supporting local coconut farmers

and processors.

Finally, from a health perspective, if embraced by students, coconut coffee could offer

advantages over traditional coffee, potentially promoting healthier dietary choices due to its

unique properties. In essence, this study connects education, economics, and health,

highlighting the importance of student preferences and sustainable food practices.This

research delves into the potential of coconut coffee, examining its acceptability among

students and the broader implications. Understanding student preferences can inform school

menus, potentially introducing a new beverage option. Additionally, educators can leverage

this knowledge to discuss local food culture and sustainability.

Furthermore, student acceptance can benefit the local economy. Increased demand for

coconut coffee would incentivize investment in quality control and innovation, supporting

local coconut farmers and processors. Finally, from a health perspective, if embraced by

students, coconut coffee could offer advantages over traditional coffee, potentially promoting

healthier dietary choices due to its unique properties. In essence, this study connects

education, economics, and health, highlighting the importance of student preferences and

sustainable food practices.

ASSUMPTION OF THE STUDY

This study is based on the assumption that the respondents will provide honest responses

to the questionnaires one on one interview, ensuring that the data gathered by the researchers
is valid and reliable for correlation. Furthermore, the research study is considered to be timely

and relevant to the respondents, leading to outcomes that will contribute to a foundational

understanding of the topic.

SCOPE AND DELIMITATIONS

The scope of this study is to determine the acceptability of coconut coffee among Senior

high school students. The research will focus on exploring the preferences and perceptions of

Senior high school students towards coconut coffee as a beverage option. The study will be

conducted exclusively among Senior high school students at Reina Mercedes National High

School.

The study is delimited to Senior high school students at Reina Mercedes National High

School to specifically understand their acceptance and interest in coconut coffee. The main

objective is to assess the level of acceptance and potential of coconut coffee among this

particular group of students. The research aims to identify factors that influence their

preferences for coconut coffee over traditional coffee options.

DEFINITION OF TERMS

1. Coconut coffee : A beverage made by using coconut grounds as a substitute for coffee

grounds in the preparation of a coffee-like drink.

2. Sensory evaluation: The process of assessing the sensory characteristics of a product, such

as color, aroma, flavor/taste, and mouthfeel.

3. Medium-chain triglycerides (MCTs): Fatty acids found in coconut that are easily digested

and converted into energy by the body.

4. Antioxidants: Compounds in coconut that help protect cells from damage caused by free

radicals and oxidative stress.

5. Anti-inflammatory compounds: Substances in coconut that help reduce inflammation in the

body, potentially lowering the risk of chronic diseases.

6. Acceptability: The degree to which a product or idea is liked or approved by a group of

individuals, in this case, Grade 11 students.

7. Roasting: The process of heating coconut grounds at different temperatures and durations

to develop specific flavors and aromas.

8. Mouthfeel: The tactile sensation experienced in the mouth when consuming a beverage,

such as creaminess, thickness, or smoothness.

9. Validity: The extent to which a research study accurately measures what it intends to

measure, ensuring the data collected is reliable and trustworthy.

10. Reliability: The consistency and stability of research results, indicating that the findings

can be replicated or trusted over time.

ACCEPTABILITY OF COCONUT COFFEE AMONG SENIOR HIGH
SCHOOL STUDENTS

By

CANAPI, CRISTY T.

TAMAYAO, JOSEPH

RAMIL, KIM

PEREZ, KRIEZAH

SUNGA, EDITHA

BALACANAO, RAINIER

NATIVIDAD, JESABEL

BALACANAO, SARIEGO, MARK

TAGANAS, NORIEL

TEACHER
 Chapter 2

REVIEW OF RELATED LITERATURE

This chapter presents the related literature that were relevant to the research

study to provide readers with additional context and knowledge.

General overview of coconut coffee

Lavaleicoffee,com(2021) Stated that coconut coffee is nowadays popular among people

who are consuming a low-carb and high-fat keto diet. Therefore, consuming coconut coffee

will potentially help you maintain the ketosis state within your body. And eventually, this

will trigger potential health benefits such as weight loss, reduced heart disease, better blood

sugar control, and reduced heart problems

.Also, coconut coffee is rich in medium-chain triglycerides (MCTs), a form of fats.

Hence, it will help you stay in ketosis. Compared to other fats, MCTs have high absorption

power and are delivered faster to the liver. Then they are used as a specific energy source and

are converted into different ketone bodies. MCT is another type of fat that is specifically

found in foods. For example, MCT oils in coffee will easily convert into ketones than the

long-chain triglycerides. So even if you have consumed slightly more carbs and protein than

the recommended amount in a keto diet, MCTs will maintain your ketosis state.

Coconut coffee has 4 types of MCTs, and 50% of the fats come from the lauric acid type

MCT. Lauric acid has the potential of making ketones at slower levels but at a more

sustainable rate. It is because the metabolizing rate is steady in it in comparison to other

MCTs. Hence, adding coconut oil to coffee helps maintain your keto diet goals.
Overview of Coffee consumption in the Philippines

Almost everyone in the Philippines starts their day with a cup of coffee. Coffee

is more than just a beverage to a Filipino. The most typical reason why coffee is

popular and loved by many Filipinos and remains their go-to drink is that it helps

them fuel their day and boost their energy.

Feria-morales (2002), stated that coffee is one of the popular beverages in the

world. Coffee drink is assumed to be a healthy alternative to alcoholic beverages in

social gatherings.

According to Kantar worldpanel phillippines (2022), the good news is that the

coffee market in the Philippines is still growing. This survey revealed a significant

change in the way Filipinos drink coffee, and it was found that 93% of Filipino

households and those with elderly residents purchase coffee mixes at least once per

week. The Metro Manila, South Luzon, and Mindanao areas provided the majority

of the mixed coffee customers who helped drive sales growth. The Filipinos went

from being moderate coffee consumers to heavy ones throughout these two years

of steady increase.
Local Coffee Production and its impact

The coffee has been a mojor source of income for centuries now, it sure does

contribute to country’s productivity, specifically agricultural sectors. The study

seeks to identify whether the local coffee production can keep up with the rising

demand for coffee in the philippines. The country’s local coffee production is

examined to know whether it will be a sustainable source for the country’s coffee

industry in the long-run and whether its production would be a good investment for

several companies. The study determines the impact of local coffee beans and

surplus in the demand for coffee in the country. Furthermore, by using a time

series regression analysis, the study determines whether the local coffee production

has positive or negative effects on each variable (luat et al.)

Coconut The Versatile Crop

Coconut trees including species Palmae who married one (monocotil). Plant

stems grow straight up and unbranched. Sometimes coconut tree can be branched,

but this is an abnormal situation, for example as a result of crop pests. The coconut

(Cocos nucifera) is categorized as follows in the nomenclature and systematics of

herbs: Kingdom: Plantae, Division: Spermatophyte (seed plants), sub-Division:

Angiospermae (seeded closed), Grades: Monocotyledonae (seed dashed one),

Order: Palmales, Family: Palmae, Genus: Cocos, Species: Cocos nucifera L.

(Harwanda, 2015).
 Coconut plant is also called a versatile crop, because of the roots of palm

leaves to others arriving helpful, as well as fruit. The fruit is a major part of the

coconut trees that serve as the raw materials industry. Coconut fruit consists of

several components of the coconut husks, coconut shells, coconut meat and

coconut water.

Debate over coconut oil consumption.

Recent years have seen a spread of false information on the use of coconut oil

among laypeople and health experts. Coconut oil proponents contend that it has

positive health effects and cardiovascular preventive properties. Our article

explores numerous lipid indicators as well as potential non-lipid impacts, such as

weight loss, to investigate how consumption of coconut oil affects the

cardiometabolic profile. The majority of randomized controlled trials show that

coconut oil intake or its supplementation increases low-density lipoprotein

cholesterol (LDL-C), high-density lipoprotein cholesterol

(HDL C), and total cholesterol when compared with other vegetable oils. In

addition, If one desires to include coconut oil in the diet, then we suggest that it

should be limited and encompassed within the current recommendations of SFA

intake, which are up to 10% of total calorie intake. Coconut oil intake has been

shown to be ineffective as a weight loss strategy and should not be considered as a

supplementation strategy to increase satiety and/or thermogenesis. (Santos et al.

2019)
 Since coconut oil is a saturated fat that has been demonstrated to raise LDL

cholesterol, patients with diabetes are more likely to have cardiovascular issues.

Therefore, even though the evidence suggests a slight improvement in glycemic

control, further outcomes study in humans is needed before coconut oil

consumption is recommended and made widely available, particularly to diabetes

patients. (Malaeb & spoke, 2020)

Coconut oil is an edible oil obtained from the kernel of harvested nature

coconuts of the coconut palm. In recent years this oil has attained superstardom in

the health food world. Celebrities are adopting its use nutritionists advocating it,

and patients acclaiming its many virtues. A number of health benefits have been

attributed to this oil. These include benefits in skin care, hair care, stress relief,

weight loss and cholesterol level maintenance immunomodulatory

effects,cardiovascular uses, and more recently in Alzheimer’s disease . However

for several years, coconut oil was demonizedand consumers were made to believe

that coconut oil is deleterious to health as it would block the arteries and cause

heart disease. The tide has turned and in recent times recognition of the positive

health effects of coconut oils have emerged stronger. The use of coconut oil,

especially virgin coconut oil is in vogue, though some people still remain skeptical.

This article attempts to scientifically review the therapeotic benefits of this oil.

(Hygeia..J.D.MED. 2015
Understanding coconut coffee in Ketosis

Acccording to Lavaleicoffee (2021), people who follow a ketogenic diet, which

consists of a low-carb and high-fat food intake, are now fond of coconut coffee. As

a result, drinking coconut coffee may help you keep your body in a state of ketosis.

And eventually, this will result in potential health advantages like weight loss, a

decline in heart disease, improved blood sugar regulation, and a decrease in cardiac

issues. Additionally, medium-chain triglycerides (MCTs), a type of fat, are

abundant in coconut coffee. Thus, it will assist you in maintaining ketosis. MCTs

are transported to the liver more quickly than other fats and have a high absorption

power. They are then transformed into various ketone bodies and used as a

particular energy source. MCT is another type pf fat that s specially found in foods.

Coconut coffee has 4 types of MCTs, and 50% of the fats come from the lauric

acid type MCT. Lauric acid has the potential of making ketines at slower levels but

at a more sustainable rate. It is because the metabolizing rate is steady in it in

comparison to other MCTs. Hence, adding coconut oil to coffee helps maintain

your keto diet goals.

References:

History of Philippine Coffee – Venture Coffee Company [Online]

Available at: https://venturecoffeecompany.com/philippine-coffee [Accessed 23
March . 2024].

Adobo Magazine (2015) Kantar Worldpanel: Filipinos are coffee addicts, 3-in-1
mix is king [Online]Availbableat: https://www.kantarworldpanel.com/ph/In-the-
Media [Accessed 23 March . 2024].
What is coconut coffeee? [Online] https://lavaleicoffee.com/blogs/news/what-is-
coconut-coffee

https://hoangsrestaurant.com/2023/07/27/vietnamese-coconut-coffee-the-coffee-

that-youll-never-forget/