CHAPTER I

INTRODUCTION

A. Background of the Study

The Jackfruit (Artocarpusheterophylla) 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. This is manifested by its wide distribution

and cultivation. In Eastern Visayas production has steadily increased through the years

which enable it to ship to other regions and major cities like Cebu and Manila some 100

to 300 fruits approximately two (2) to three (3) tons per week.

Every part of the jackfruit tree has its respective uses. The immature fruit is used

as a vegetable and feeds while the mature fruit is used for desserts and it is processed into

beverages and sweets. Its trunk is used as a lumber for houses and building materials.

The leaves of this fruit are used as a medicine, fodder, and as a compost material. Its

latex is in the list of ingredients for glue and paste. Its roots are used for handle for farm

implements. The seed is used for food, also used in feeds, used for planting materials and

for making candies. But none had studied the seeds as a potential coffee.

Coffee is a beverage prepared from dried ground beans of Coffeaarabica, an

African evergreen; the berries are rich in caffeine, which stimulates the CNS and

cardiorespiratory system and results in mild addictive symptoms.

 2

The researchers pursued this study because using this study, jackfruit seeds can be

made another new and useful product in everyone’s daily life; instead of throwing the

seeds away. Why the researchers chose coffee because it has been a common hot drink

for everyone; it is almost a part daily routine of man.

B. Statement of the Problem

This study determines the feasibility of coffee made from Jackfruit seeds. It seeks

to answer the following questions:

1) What are the characteristics of the different coffee samples from

jackfruit
seeds in terms of:

a) Color

b) Texture

c) Aroma

d) Taste

e) Body?

2) What is the acceptability of the different coffee samples from jackfruit

seed?

3) Is there a significant difference between the characteristics and

acceptability of the different coffee samples from jackfruit seeds and with

that of commercial coffee?

 3

C. Objectives of the Study

1) To determine the characteristics of the coffee samples from jack fruit

seeds by its color, texture, aroma, taste and body.

2) To determine the acceptability of the coffee samples from jack fruit seeds.

3) To determine whether there is a difference between coffee from jackfruit

seeds and commercial coffee in terms of characteristics and acceptability.

D. Hypotheses

 There is no significant difference between the characteristics of the coffee

samples from jackfruit seed and commercial coffee.

 There is no significant difference between the acceptability of the coffee samples

from jackfruit seed and commercial coffee.

E. Significance of the Study

There were many researchers who succeeded in previous studies in utilizing

different seeds in making coffee. In this study, the researchers targeted to produce

coffee from jackfruit seeds since coffee is a part of almost everyone’s lives. Especially

those people whose jobs need them to be awaketo avoid certain errors like those who

have night shift jobs and students who are also studying or making their projects late at

night. Companies that use jackfruit in manufacturing products can have more profit since

they can use the seeds instead of just throwing them away. The country’s waste disposal

problems may decrease for the seeds can be used to form new products.
 4

F. Scope and Limitations of the Study

This study is limited to the feasibility of coffee from jackfruit seeds. Three

samples were made with three teaspoon coffee, one teaspoon of sugar per cup of water.

Sample A had coffee from jackfruit seeds that were roasted, boiled and ground, Sample B

had coffee from jackfruit seeds that were only boiled and ground and Sample C is

commercial coffee.

It is the scope of the study to compare the characteristics and acceptability of each

sample of coffee from jackfruit seeds differently prepared and commercial

coffee. The samples were evaluated and rated using Score Card and Hedonic in

terms of color, texture, aroma, taste, body and acceptability. A board of evaluators

who are coffee drinker were chosen among the students and faculty of MSU-IIT, IDS.

The assessment chemical characteristics of the coffee were not included in this study.

The coffee from jackfruit seeds were developed at the researchers’ house while

the evaluation of the product was done in the vicinity of MSU-IIT CED-IDS for the

school year 2011-2012.

G. Definition of Terms

Aroma A smell, especially the pleasant one. For this study, it refers to the

pleasant smell of coffee.

Body The viscosity, weight, and thickness of the coffee when in the

mouth.
 5

Coffee A brewed beverage with a dark, slightly acidic flavor prepared

from the roasted seeds of the coffee plant.

Grinding To reduce to powder or small fragments by friction.

Roasting A cooking method that uses dry heat, whether an open flame, oven,

or other heat source.

Taste The relation between acidity, aroma, and body gives coffee its

taste: caramel, chocolaty, fruity, sweet, piquant, etc.

 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Jackfruit seeds come from the jack fruit tree; a specie of tree in the Artocarpus

genus of the mulberry family (Moraceae). It is native to parts of Southern and Southeast

Asia. The tree is well suited to tropical lowlands, and its fruit is the largest tree-born fruit,

reaching 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and (50 cm) in

diameter. The flesh of the jackfruit is starchy, fibrous and is a source of dietary fiber. The

flavour is similar to a tart banana.

Figure 1 Picture of a Jackfruit tree and seeds

Varieties of jackfruit are distinguished according to the characteristics of the

fruits’ flesh. In Brazil, three varieties are recognized. These are: “hard” variety, which

has firm flesh and the largest fruits that can weigh between 15 and 40 kilograms each;

“soft” variety, which bears smaller fruits, with softer and sweeter flesh; and the butter
 7

variety, which bears sweet fruits whose flesh has a consistency intermediate between the

“hard” and “soft” varieties. (Wikipedia, 2011)

Jackfruit seeds have around 135 kcal/100 g. They are a rich source of complex

carbohydrates, proteins, dietary fiber, vitamins like vitamin A, C and certain B vitamins,

and minerals like calcium, zinc, and phosphorus. They also contain lignans, isoflavones,

saponins, which are called phytonutrients and their health benefits are wide- ranging from

anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer etc. (FruitsInfo, 2011)

In general, the seeds are gathered from ripe fruit, sun dried and stored for use in

rainy seasons in many parts of South Indian states. Different variety of recipes prepared

in Southern India where they are eaten by roasting as a snack or added to curries in place

of lentils. (Wikipedia, 2011)

Coffee, a drink with a mildly stimulating effect that is made from the ground or

processed seeds of a tropical tree. It contains primarily caffeine which is a stimulant and

other substances like proteins and amino acids Alanine, Arginine, Aspartic acid , Cystine,

Leucine, Lysine, Phenylalanine, Proline, Glutamic Acid, Glycine, Histidine, Isoleucine,

Serine, Threonine, Tyrosine, Valine that are helpful in muscle development and repair.

(“Nutrition Facts for Coffee”, 2009)

The average caffeine content in coffee varies from the way it is made: brewed 80

to 135 mg, decaf-brewed 3 to 4 mg, decaf-instant 2 to 3 mg, drip coffee 115 to 175 mg,

espresso 100 mg, instant 65 to 100 mg. Evidence suggests that caffeine may help

fend of Parkinson’s Disease. Scientists at Massachusetts General Hospital in Boston

found out that caffeine seemed to protect mice brain cells from depletion of the nerve

chemical dopamine – the problem causing

 8

Parkinson’s in humans. However these are preliminary findings; human studies

have not consistently supported caffeine’s protective role. (Reader’s Digest, 2002)

Coffee also has vitamins and minerals that are essential to our body. These

vitamins are within the plain, ordinary coffee: Choline, Folate, Niacin, Vitamin K,

Pantothenic acid, and Riboflavin. In learning about the nutrition facts for coffee,

scientists also discovered that it contains trace amounts of these minerals: Calcium,

Fluoride, Magnesium, Manganese, Phosphorus, Potassium, and Sodium. The calories in

coffee without additives are 2.4 calories from carbohydrates 1.0, calories from fat 0.4,

and calories from protein 1.0.

Coffee is also said to be the one of the best sources of antioxidants, even more

than red wine or tea. Red wine or tea are two beverages that have long been known for

their cancer fighting qualities and purported abilities to reduce the risk of heart

disease.(“Nutrition Facts for Coffee”, 2009)

In general, coffee has very many health benefits but drinking coffee too much can

result into overdosing of caffeine which can cause a racing heart rate, heart palpitations

and in some cases, it can even cause seizures. (Reader’s Digest, 2007)

Coffee can be evaluated by its texture, taste or flavour, aroma, color and by its

body.(Dan, 2011)

Some unpublished research on coffee conducted using different kinds of fruit

seeds are discussed in the succeeding paragraphs.

Banaag and Quidlat (2008) made coffee using durian seeds. The seeds of the

durian were dried and were ground after drying. Three samples were prepared: Sample A

contained hot water with only 1 tbsp. of the durian coffee per one-half cup of water,
 9

Sample B contained hot water with 2 tbsp of the durian coffee per one-half cup of water,

and Sample C contained hot water with 3 tbsp. of the durian coffee per one-half cup of

water, wherein all of the samples contained also the same amount of creamer and sugar.

The three samples were then evaluated by nine 4th year students with the use of a Score

Sheet. The coffee under Sample A and B were rated very good while Sample C was only

rated good. Results showed that Durian seeds can be utilized into coffee.

Bama (2009) made coffee usingMarang seeds. Two samples of Marang seeds

coffee with different mixtures of Marang seeds coffee were used to determine its

texture, aroma, taste, and color. Sample A contains pure Marang seeds coffee and

Sample B contains Marang seeds coffee with commercial coffee. There were 15 panel

of testers who evaluated the two samples using the Scorecard Sheet and the Hedonic

Scale. Based on the findings of the study, the two samples in terms of aroma, texture and

color did not differ significantly. However, the taste and acceptability of the two

samples differed significantly.

Many researchers have used different fruit seeds like durian seeds and marang

seedsin an attempt to produce coffee and succeeded. However, the utilization of jackfruit

seeds as a potential coffee is a new study in providing a cheaper coffee and that is also

comparable and similar to commercial coffee and or even more delicious and nutritious.
 CHAPTER III

METHODOLOGY

A. Research Design

The research employs experimental research design to develop jackfruit

(Artocarpusheterophylla) seeds as the main ingredient in making a more nutritious and

cheaper coffee. Trial and error were done to arrive to an acceptable product. Three

samples were prepared with different components and ratio of ingredients. The samples

were then evaluated using a Score Card and a Hedonic Scale according to their taste,

texture, aroma, color, body and acceptability by thirty coffee drinkers that were picked

through purposive random sampling.

B. Materials and Equipments

Materials

 commercial coffee  measuring cup

 frying pan  teacups

 gas stove  teaspoon

 jackfruit seeds  water

 11

C. Experimental Set-Up

Table 1. List of Components for the Different Samples of Coffee

SAMPLE
COMPONENTS
A B C
Jackfruit Coffee (tsp); (boiled and roasted) 3 0 0
Jackfruit Coffee (tsp); (roasted only) 0 3 0
Commercial Coffee (tsp) 0 0 3
Sugar (tsp) 1 1 1
Hot water (cup) 1 1 1

D. General Procedure

Preparation of Materials

The jackfruit seeds were gathered from a ripe jackfruit and placed on a flat

surface. It was then washed thoroughly to remove sticky substances. Commercial coffee

was purchased from a store.

Making the Coffee

After drying the seeds two (2) sets of coffee powders were prepared. One set was

boiled, ground and roasted. While the other set was sun-dried, ground and roasted. Seeds

were boiled in hot water for 15 minutes until seeds are cooked. Seeds were ground in

grinding machine in the market. Ground jackfruit seeds were roasted in a frying fan for

10 minutes until colored black.

After making the two sets of coffee from jackfruit three (3) samples of coffee

were prepared. Sample A contained 3 teaspoons of jackfruit coffee that were

boiled and roasted. Sample B contained 3 teaspoons of jackfruit coffee that were

air-dried and roasted. Sample C only contained 3 teaspoons of commercial coffee.

The amount of sugar and hot water content was constant which is 1 teaspoon per 1 cup

respectively.
 12

E. Product Development

Multiple trials were conducted to achieve a desired product. The research teacher

evaluated the product and gave her suggestions for the improvement and enhancement of

the product of the research after each trial. The trials ended when an acceptable product

was achieved based on the research teacher’s evaluation.

F. Sampling Design

The researchers used Purposive Random Sampling by identifying individuals who

drink coffee. The researchers selected thirty (30) coffee-drinkers that were asked to

evaluate the product of the researchers using Score Card for the characteristics and

Hedonic Scale for acceptability. The evaluators were also asked to write their comments

at the back of the score card.

G. Instruments in Data Gathering

The instruments used in data gathering were the Score Card and the Hedonic

Scale. The researchers used the Score Card for sensory evaluation of the evaluators;

while the Hedonic Scale was used for the measuring of acceptance of the evaluators as

shown in the tables below.

Table 2. Score Card Scale for Characteristics of the coffee from Jackfruit
Rating
seeds Color Texture Aroma Taste Body Description
5 Black Coffee like Pleasant Very Very Thick Excellent
Savory
4 Slightly Slightly Slightly Slightly Slightly Very Good
Black Coffee Like Pleasant Savory Thick
3 Brown Average Average Average Average Good
2 Slightly not Slightly not Slightly not Slightly not Slightly not Fair
Brown Coffee Like Pleasant Savory Thick
1 Not Brown Not Coffee Not Not Savory Not Thick Poor
Like Pleasant
 13

Table 3. Hedonic Scale for the Acceptability

RATING GENERAL ACCEPTABILITY
9 Like Extremely
8 Like Very Much
7 Like Moderately
6 Like Slightly
5 Neither Like Nor Dislike
4 Dislike Slightly
3 Dislike Moderately
2 Dislike Very Much
1 Dislike Extremely

H. Product Evaluation

The chosen coffee-drinkers were given the Score Card and Hedonic Scale to

evaluate the difference coffee samples. The evaluators rated the desirable characteristics

of each sample product by using numerical rating from 1 – 5, where 5 is the highest and 1

is the lowest. Specific descriptions per characteristics were laid out in Table 2 for easy

evaluation and minimize biases.

The general acceptability of the different samples of coffee from Jackfruit seeds

was evaluated using Hedonic Scale. The evaluators rated the samples from 1 – 9 were 1

corresponds to “dislike extremely” which means least accepted and 9 corresponds to “like

extremely” which means the most acceptable product as shown in Table 3.

I. Statistical Tools for Data Analysis

The data gathered were analyzed and interpreted to get the overall rating of the

product. The weighted mean were employed to find the characteristics and acceptability

of different samples of coffee from Jackfruit seeds. Kruskal-Wallis H Test was used in

order to know if there is a significant difference among samples.

 14

Table 4. Score Card Interpretation Guide

Mean General Description
Rating Interpretation Color Texture Aroma Taste Body

4.20 - Excellent Black Coffee Very Very Very

5.00 Like Pleasant Savory Thick
Slightly
3.40 - Very good Slightly Pleasant Slightly Slightly
Coffee
4.19 Black Savory Thick
Like
2.60 - Good Brown Average Average Average Average
3.39
Slightly Slightly Slightly Slightly
1.80 - Satisfactory Slightly Not Coffee Not Not Not
2.59 Brown Like Pleasant Savory Thick
1.00 - Poor Not Not Coffee Not Not Not
1.79 Brown Like Pleasant Savory Thick

Table 5. Hedonic Scale Interpretation Guide

MEAN RATING GENERAL ACCEPTABILITY
8.12 - 9.00 Like Extremely
7.23 - 8.11 Like Very Much
6.34 - 7.22 Like Moderately
5.45 - 6.33 Like Slightly
4.56 - 5.44 Neither Like Nor Dislike
3.67 - 4.55 Dislike Slightly
2.78 - 3.66 Dislike Moderately
1.89 - 2.77 Dislike Very Much
1.00 - 1.88 Dislike Extremely
 15

Gathering and Drying

of Jackfruit Seeds

Boiling, Grinding and Air Drying, Grinding

Roasting of Jackfruit and Roasting of
Seeds Jackfruit Seeds

Adding Needed
Ingredients and Hot
Water

Evaluation of
Characteristics

Figure 2. Procedures in Production of Jackfruit Seeds into Coffee

 CHAPTER IV

RESULTS AND DISCUSSIONS

This chapter focuses on the presentations and discussions of data. The study

aimed to utilize jackfruit seeds into coffee. Three samples were made which were then

rated according to their characteristics: color, texture, aroma, taste and body. The

acceptability of the samples was also evaluated.

Table 6. Characteristics of the Jackfruit Seeds and Commercial Coffee

CHARACTERISTICS SAMPLE A SAMPLE B SAMPLE C
4.07 3.00 4.83
Color
(Slightly Black) (Brown) (Black)
3.67
Texture 2.80 4.27
(Slightly Coffee
(Average) (Coffee Like)
Like)
3.87 2.97 4.33
Aroma
(Slightly Pleasant) (Average) (Pleasant)
2.43
3.80 2.77
Taste (Slightly Not
(Slightly Savory) (Average)
Savory)
2.10
Body 2.67 3.40
(Slightly Not
(Average) (Slightly Thick)
Thick)

Table 6 shows the mean ratings of the characteristics of each sample. Sample A

(boiled and roasted jackfruit coffee) was rated very good for its color, texture, aroma and

taste. And it was rated good for its body. Sample B (roasted only jackfruit coffee) was

rated good for its color, texture and aroma. It was rated satisfactory for its taste and
 17

body. Sample C (commercial coffee) was rated excellent for its color, texture and aroma.

It was rated good for its taste and very good for its body.

From the results shown in Table 6, it can be seen that Sample A (boiled and

roasted) has better characteristics over Sample B (roasted only). However, its

characteristics are not yet better relative to commercial coffee except for the taste where

Sample A is better than Sample C probably due to the preparation set by this study which

is 3 teaspoon coffee per cup of hot water.

Table 7. General Acceptability of Jackfruit seeds and Commercial Coffee

SAMPLE A SAMPLE B SAMPLE C
4.73 4.97
Acceptability 6.60
(Neither Like Nor (Neither Like Nor
(Like Moderately)
Dislike) Dislike)

Table 7 shows the general acceptability of the different coffee samples. Sample A

was rated 6.60 which means that it was liked moderately. Sample B was rated 4.73

which means that it was neither liked nor disliked. Sample C was rated 4.97 which

means that it was also neither liked nor disliked. Based on this result, Sample A (boiled

and roasted) is more acceptable over Sample B (roasted only) and commercial coffee.

Sample A was more acceptable that commercial coffee probably because the panel of

tasters preferred coffee that has characteristics similar to Sample A rather than that of

commercial coffee for the preparation set by this study, i.e., 3 teaspoon coffee per cup of

hot water.
 18

Table 8. Difference of Characteristics Among the Three Samples of Coffee

CHARACTERISTICS P-VALUE INTERPRETATION
There is a significance difference between
Color 0.00786
the three samples.
There is a significance difference between
Texture 0.0000176
the three samples.
There is a significance difference between
Aroma 0.00000132
the three samples.
There is a significance difference between
Taste .00000987
the three samples.
There is a significance difference between
Body .0000164 the three samples.

Table 8 shows the statistical difference among the three samples of coffee. It was

found out that there was a significant difference in terms of color, texture, aroma, taste

and body of the three samples because their p-values are less than the level of

significance which is 0.05. This means that Sample A (boiled and roasted), Sample B

(roasted only) and Sample C (commercial coffee) has characteristics that differ

significantly.

Table 9. Difference of Acceptability between the Three Samples of Coffee

P-VALUE INTERPRETATION
Acceptability .002 There is a significance difference between
the three samples.

Table 9 shows that the three samples of coffee differ significantly in terms of its

general acceptability because the p-value is less than the level of significance at 0.05.

Hence, the null hypothesis which states that there is no significant difference between the

three samples of coffee in terms of general acceptability is rejected. This means that

Sample A (boiled and roasted), Sample B (roasted only) and Sample C (commercial

coffee) has acceptability that differ significantly.

 CHAPTER V

CONCLUSION AND RECOMMENDATIONS

A. Summary of Findings

This study aims to utilize jackfruit seeds into coffee. There were three samples

produced, each with components or ingredients. All samples contain 1 teaspoon of sugar

per 1 cup of water. Sample A has three teaspoons of jackfruit seeds that were roasted

and ground; Sample B has three teaspoons of jackfruit seeds that were boiled and roasted

first before they were ground and Sample C has three teaspoons of commercial coffee.

The different kinds of coffee were assessed by 30 evaluators who are coffee drinkers

using the Score Card and the Hedonic Scale as their guide. After the evaluation Kruskal-

Wallis Test was used to determine whether the samples have a difference in their

characteristics and general acceptability.

Based on the gathered data, the different samples of coffee vary in characteristics

such as color, texture, aroma, taste and body. For Sample A (boiled and roasted), the

mean values of its color, texture, aroma, taste and body are 4.07, 3.67, 3.87, 3.80, 2.67

and 3.67, respectively. For Sample B (roasted only), the mean values of its color, texture,

aroma, taste and body are 3.00, 2.80, 2.97, 2.43, 2.10 and 2.80, respectively. While

Sample C (commercial coffee), the mean values of its color, texture, aroma, taste and

body are 4.83, 4.27, 4.33, 2.27, 3.40 and 4.27, respectively. As calculated, Sample C has
 20

best result in terms of characteristics since it is commercial coffee. It can be observed,

however, that Sample A (boiled and roasted), has comparable mean values of

characteristics to Sample C. Hence, it can be a potential coffee.

The mean values of acceptability for Samples A, B and C are 6.60, 4.73 and 4.97,

respectively. As seen, Sample A (boiled and roasted) is more acceptable over Sample C

(commercial coffee) since the panel of evaluators prefers the taste of Sample A than

Sample C, probably due to the preparation set by this study which is 3 teaspoons coffee

per cup hot water.

B. Conclusion

Based on the result of the experiment, the following conclusions are made:

1) Coffee can be made from jackfruit seeds especially when it is boiled then

roasted.

2) Sample A (boiled and roasted) is slightly black, slightly coffee like, slightly

pleasant, slightly savory and its body is average, Sample B (roasted only) is

brown, has an average texture and aroma, is slightly savory and slightly not

thick and Sample C (commercial coffee) is black, coffee like, has a pleasant

aroma, has an average taste and is slightly thick.

3) Sample A is liked moderately, while Sample B and Sample C are neither liked

nor disliked.

4) There a significant difference between the characteristics and acceptability of

the different coffee samples from jackfruit seeds and with that of commercial

coffee.
 21

C. Recommendations

The researchers recommend the following to help future researchers who want to

pursue further studies related to this:

1) To use different kinds of seeds in making coffee.

2) Add more ingredients to the coffee like creamer.

3) Try different methods in making coffee.

4) Try using the jackfruit seeds into a different product like coffee creamer.
 22

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Bama, F.A.S. (2009) “Utilization of Marang Seeds into Coffee” A Research Paper, IDS,
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Chiu, K.T. & Padilla, J.R. (2010) “Comparative Study Between Coffee From Polished
Rice and Coffee From Unpolished Rice” A Research Paper, IDS, MSU-IIT

Quidlat, E.D., Jr. (2008) “Utilization of Durian Seeds into Coffee” A Research Paper,
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 23

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