Coffee from Ampalaya Seeds

1. Coffee from Ampalaya Seeds By: Shayne Ann Ayson

2. What was the study all about?

3. 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).

4. Statement of the Problem The main problem of the study is to make coffee from ampalaya seeds. It also answers the following problems:

5. What are the characteristics of the different ampalaya coffee samples in terms of: • Color • Aroma • Taste • Acidity?

6. 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?

7. 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.

8. 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.

9. What were the procedures done?

11. Measring the pH of Each Samples Sample B Sample A Sample C

12. Characteristics and Acceptability of the Coffee Samples 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.

13. Acidity of Each Coffee Samples 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.

14. Difference Among the Three Samples

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

20. THANK YOU!