1
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:
2)
a)
Color
b)
Texture
c)
Aroma
d)
Taste
e)
Body?
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?
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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.
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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.
Aroma
Definition of Terms
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.
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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.
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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
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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.
10
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
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C.
Experimental Set-Up
Table 1. List of Components for the Different Samples of Coffee
SAMPLE
COMPONENTS
A
B
Jackfruit Coffee (tsp); (boiled and roasted)
3
0
Jackfruit Coffee (tsp); (roasted only)
0
3
Commercial Coffee (tsp)
0
0
Sugar (tsp)
1
1
Hot water (cup)
1
1
D.
C
0
0
3
1
1
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 seeds
Rating
5
Color
Black
Texture
Coffee like
Aroma
Pleasant
4
Slightly
Black
Brown
Slightly not
Brown
Not Brown
Slightly
Coffee Like
Average
Slightly not
Coffee Like
Not Coffee
Like
Slightly
Pleasant
Average
Slightly not
Pleasant
Not
Pleasant
3
2
1
Taste
Very
Savory
Slightly
Savory
Average
Slightly not
Savory
Not Savory
Body
Very Thick
Description
Excellent
Slightly
Thick
Average
Slightly not
Thick
Not Thick
Very Good
Good
Fair
Poor
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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
Rating Interpretation
Description
Color
Texture
Aroma
Taste
Body
Coffee
Like
Slightly
Coffee
Like
Very
Pleasant
Very
Savory
Very
Thick
Pleasant
Slightly
Savory
Slightly
Thick
4.20 5.00
Excellent
Black
3.40 4.19
Very good
Slightly
Black
2.60 3.39
Good
Brown
Average
Average
Average
Average
1.80 2.59
Satisfactory
Slightly
Brown
Slightly
Not Coffee
Like
Slightly
Not
Pleasant
Slightly
Not
Savory
Slightly
Not
Thick
1.00 1.79
Poor
Not
Brown
Not Coffee
Like
Not
Pleasant
Not
Savory
Not
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
5.45 - 6.33
4.56 - 5.44
3.67 - 4.55
2.78 - 3.66
Like Moderately
Like Slightly
Neither Like Nor Dislike
Dislike Slightly
Dislike Moderately
1.89 - 2.77
1.00 - 1.88
Dislike Very Much
Dislike Extremely
15
Gathering and Drying
of Jackfruit Seeds
Boiling, Grinding and
Roasting of Jackfruit
Seeds
Air Drying, Grinding
and Roasting of
Jackfruit Seeds
Adding Needed
Ingredients and Hot
Water
Evaluation of
Characteristics
Figure 2. Procedures in Production of Jackfruit Seeds into Coffee
16
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
Color
4.07
(Slightly Black)
3.00
(Brown)
4.83
(Black)
Texture
3.67
(Slightly Coffee
Like)
2.80
(Average)
4.27
(Coffee Like)
Aroma
3.87
(Slightly Pleasant)
4.33
(Pleasant)
Taste
3.80
(Slightly Savory)
Body
2.67
(Average)
2.97
(Average)
2.43
(Slightly Not
Savory)
2.10
(Slightly Not
Thick)
2.77
(Average)
3.40
(Slightly 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
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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
6.60
(Neither Like Nor
(Neither Like Nor
Acceptability
(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
0.00786
Color
the three samples.
There is a significance difference
0.0000176
Texture
the three samples.
There is a significance difference
0.00000132
Aroma
the three samples.
There is a significance difference
.00000987
Taste
the three samples.
There is a significance difference
.0000164
Body
the three samples.
between
between
between
between
between
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
There is a significance difference between
.002
Acceptability
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.
19
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 KruskalWallis 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.
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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
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Quidlat, E.D., Jr. (2008) “Utilization of Durian Seeds into Coffee” A Research Paper,
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