Transcript UTILIZATION OF JACKFRUIT SEEDS INTO COFFEE - ids

Prepared by:
John Ray B. Gutierrez
Dean O. Miranda
Coffee
is a beverage
prepared from dried ground
beans of Coffea arabica. The
berries are rich in caffeine,
which stimulates the CNS that
results in mild addictive
symptoms.
The
researchers plan to use
jackfruit seeds as a potential
main ingredient in
manufacturing coffee.
Jackfruit is a common fruit widely
known and found in the Philippines.
This study will determine the
feasibility of coffee made from
Jackfruit seeds.

There is no significant difference between the
characteristics of the coffee samples from
jackfruit seed and commercial coffee with
sugar.
 There is no significant difference between the
acceptability of the coffee samples from
jackfruit seed and commercial coffee with
sugar.

There were many researchers who succeeded
in previous studies in utilizing different seeds in
making coffee.
 Produce coffee from jackfruit seeds since
coffee is a part of almost everybody's life.
 Beneficial for people who have night shift jobs;
students who are studying and making projects
at night.

The companies that uses jackfruit to
manufacture products will gain more profit since
they can use the seeds to make other products.
 The country’s disposal problems will decrease
for the seeds will be used into new products.

 The
study is limited to producing coffee and
from jackfruit seeds only.
 Color,
Texture, Taste, Body and Aroma will be
the only characteristics to be evaluated.
Components
Sample A
Sample B
Sample C
Jackfruit Coffee
3 teaspoons
None
None
None
3 teaspoons
None
Commercial Coffee
None
None
3 teaspoons
Sugar
1 teaspoon
1 teaspoon
1 teaspoon
Hot water
1 cup
1 cup
1 cup
(boiled and roasted)
Jackfruit Coffee
(roasted only)
Gathering of jackfruit seeds.
Drying of jackfruit seeds under the heat of the sun.
Roasting of the dried jackfruit seeds.
Grinding of the roasted jackfruit seeds.
Serve the coffee with hot water.
Evaluation of the characteristics of the coffee.

The data that were 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.
Rating
5
4
Texture
Aroma
Brilliant
Coffee like
Pleasant
Very Savory
Slightly
Brilliant
Slightly
Coffee Like
Slightly
Pleasant
Slightly
Savory
Color
Taste
Acidity
Very High
Body
Very Thick
Slightly High
Slightly
Description
Excellent
Very Good
Thick
3
2
Average
Average
Average
Average
Slightly not
Brilliant
Slightly not
Coffee Like
Slightly not
Pleasant
Slightly not
Savory
Average
Slightly
Thick
1
Not Brilliant
Not Coffee
Like
Not Pleasant
Not Savory
Not Thick
Average
not
Slightly not
Good
Fair
Thick
Not Thick
Poor
 Coffee
(2011)www.coffe-makers-etcetera.com/nutrition-facts-for-coffe.html
 Products of Jackfruits (2011)
http://blog.agriculture.ph/jackfruit-growing-inthe-philippines.html
 Coffee Drink (2011) http://medicaldictionary.thefreedictionary.com/Coffee+(drink