Coffee from
Ampalaya Seeds
By:
Shayne Ann Ayson
What was the study all
about?
The main purpose of this study was to
make a coffee from Amplaya seeds using
different concentrations: pure Ampalaya
seeds coffee (Sample A) , a mixture of
Ampalaya seed coffee and commercial
coffee (Sample B) , and pure commercial
coffee (Sample C).
Statement of the Problem
The main problem of the study is to
make coffee from ampalaya seeds. It
also answers the following problems:
1. What are the characteristics of the different
ampalaya coffee samples in terms of:
a.
b.
c.
d.
Color
Aroma
Taste
Acidity?
2. What is the acceptability of the
different ampalaya coffee samples
prepared?
3. Is there a significant difference on
the characteristics and acceptability
of the different ampalaya coffee
samples?
SCOPE OF THE STUDY
 The proposed study was limited to
producing coffee out of Ampalaya seeds.
Three samples were prepared with
different ampalaya seed concentration and
same amount of water for comparison
purposes in which one of the samples was
made from pure commercial coffee.
The products were then evaluated by thirty
(30) evaluators of coffee-drinker to determine
its characteristics and level of acceptability.
Each of the evaluators were provided an
individual score sheet to evaluate each
samples made.
What were the
procedures done?
Gather
Ampalaya
Seeds
Dry under the
sun
Roast
Serve Hot
Brew
Grind
Product
Evaluation
Measuring the
pH of the
three samples
Measring the pH of Each Samples
Sample B
Sample A
Sample C
Characteristics and
Acceptability of the Coffee
Samples
Samples
Color
Aroma
Taste
General
Acceptability
A
(2.27)
Light Brown
(3.43)
Slightly Coffee
Like
(3.07)
Average
5.80
(Like Slightly)
B
(3.13)
Brown
(3.83)
Slightly Coffee
Like
(3.80)
Slightly Bitter
5.77
(Like Slightly)
C
(3.97)
Dark Brown
(4.37)
Coffee Like
(4.30)
Bitter
6.57
(Like Moderately)
With regards to color and taste, the three samples shared different
characteristics while in terms of aroma, samples A and B shared the same characteristics in
which the evaluators rated the samples as slightly coffee like. In terms of overall
acceptability, samples A and B were liked slightly by the evaluators. Sample C, on the other
hand, were liked moderately by them.
Acidity of Each Coffee Samples
Sample A
Sample B
Sample C
7.17
6.01
5.16
The table shows the value of pH of each sample.
Sample A is not acidic since the value of its pH exceeds to
7, Sample B is acidic compared to Sample A but Sample C
is the most acidic among the three samples since as the
value of pH is lesser 7, the more acidic the liquid is and
since the value of pH is greater 7, the less acidic a liquid
is.
Difference Among the Three Samples
Characteristics
Color
Aroma
Taste
General Acceptability
P-Value
Statistical Decision
Interpretation
5.66E-11
Reject Ho since Pvalue is < α
There is a significant
difference between the
three samples
.0022
Reject Ho since Pvalue is < α
There is significant
difference between the
three samples
.0001
Reject Ho since Pvalue is < α
There is a significant
difference between the
three samples
.1898
There is no significant
Do not Reject Ho since
difference between the
P-value > α
three samples
Summary of Findings
 The coffee produced from the experiment has
different characteristics based on the ratings of
the evaluators.
 Samples A, B, and C differs from each other in
terms of color in which Sample C has the highest
rating (dark brown).
 In terms of aroma, Samples A and B shared the
same characteristics in which the evaluators
rated the two samples as slightly coffee like but
Sample C has also the highest rating which rated
as coffee like.
Summary of Findings
Based on the rating given by the evaluators in
terms of taste, Sample C still has the highest
rating (bitter).
Based on the Hedonic Scale, Samples A and B
were liked slightly while Sample C was liked
moderately by the evaluators.
Conclusions
Ampalaya seeds cannot be made into a good
alternative coffee because Sample C which
was made from pure commercial coffee had
better characteristics compared to the other
samples which were made from Ampalaya
seeds .
Sample A is not acidic, while Sample B is acidic
but Sample C is the most acidic among the
three samples.
Conclusions
There is a significant difference among the
samples in terms of color, aroma, and taste.
The researcher also discovered that there is
no significant difference in terms of the
general acceptability of each samples.
Recommendations
Find another seed or any plant that can be a
good alternative coffee.
Add sugar to see if sweetness can affect the
acceptability of the ampalaya coffee.
Increase the proportion of the concentration
of the Ampalaya seed coffee powder in each
sample if it can affect the taste of the coffee.
THANK YOU!