Coffee From Ampalaya Seeds

Coffee from Ampalaya Seeds 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. Color
b. Aroma
c. Taste
d. Acidity?
2. . What is the acceptability of the different ampalaya coffee samples prepared?
3. 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?

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.