CHAPTER I

INTRODUCTION

A. Background of the Study

Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the

roasted seeds of the coffee plant, called coffee beans. Green (unroasted) coffee is one of

the most traded agricultural commodities in the world. Coffee can have a stimulating

effect on humans due to its caffeine content. It is one of the most-consumed beverages in

the world.

Ampalaya (Momordica charantia Linn.), also known as Bitter Melon, is a

crawling vine that grows well in tropical countries, particularly in the Philippines. Known

for its bitter taste, the Ampalaya is at once a staple ingredient in Filipino and Asian

cuisines and a reliable home remedy for various illnesses, particularly diabetes. But aside

from its role as a healthy food, Ampalaya is especially valued by diabetics for its known

anti-diabetes.

The researcher decided to use ampalaya seeds instead of throwing it and decided

to use the seeds as coffee to know if it could be a good alternative to the commercial one.

B. Statement of the Problem

The main problem of the study is to make coffee from ampalaya seeds. It also

answers the following problems:

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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. Is there a significant difference on the characteristics and acceptability of the dif-

ferent ampalaya coffee samples?

C. Objectives of the Study

The following are the objectives of the study:

1. To produce coffee using ampalaya seeds as the main ingredient.

2. To determine if the ampalaya seeds have considerable characteristics of the prod-

ucts in terms of color, aroma, taste, and acidity.

3. To determine and compare the levels of acceptability of the coffee samples.

D. Hypothesis of the Study

1. There is no significant difference among the different ampalaya coffee samples

developed in terms of their color, aroma, taste, and acidity.

2. There is no significant difference among the different ampalaya coffee samples

developed in terms of their acceptability.

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E. Significance of the Study

This study aimed to produce coffee using ampalaya seeds as substitute. The study

was important because ampalaya is abundant in the Philippines. According to the study of

Yasui, its seeds have linolenic acid that can kill color cancer and it also contains

polypeptide-p, a plant insulin that helps diabetic patients. The product may be an anti-

diabetes coffee but it is not the main concern of the study. Everybody can benefit of the

result of the study unless a coffee drinker. It would recycle the ampalaya seeds instead of

being thrown away which a lot of people consider it as waste.

F. Scope and Delimitations of the Study

The proposed study was limited to producing coffee out of ampalaya (Momordica

charantia Linn.) 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 pure commercial coffee. The commercial coffee used was Nescafe Classic.

The samples were processed by the basic methods of making coffee: roasting, grinding,

and brewing. The products were then evaluated by a minimum of 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. The

experiment was done at the residence of the researcher during the school year 2011-2012.

G. Definition of Terms

Acidity Measured by the use of a pH meter

4

Aroma The pleasing smell sensation which comes from

freshly brewed coffee.

Coffee A brewed beverage with a dark, slightly acidic

flavor prepared from the roasted seeds of

the coffee plant.

Color The property possessed by an object of producing

different sensations on the eye as a result of the way

it reflects.

Taste The relation between acidity, aroma, and body gives

coffee its taste: caramel, chocolaty, fragrant, fruity,

ripe, sweet, almondy, delicate, piquant, etc.

CHAPTER II

REVIEW OF RELATED LITERATURE AND RELATED STUDIES

Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the

roasted seeds of the coffee plant, called coffee beans. The beans are found in coffee

cherries, which grow on trees cultivated in over 70 countries, primarily in

equatorial Latin America, Southeast Asia, South Asia and Africa. Green (unroasted)

coffee is one of the most traded agricultural commodities in the world. Coffee can have a

stimulating effect on humans due to its caffeine content. It is one of the most-consumed

beverages in the world.

The health effects of coffee have been studied to determine how coffee drinking

affects humans. Coffee contains several compounds which are known to affect human

body. The coffee bean itself contains chemicals which are mild psychotropics for humans

as a defense mechanism of the coffea plant. These chemicals are toxic in large doses, or

even in their normal amount when consumed by many creatures which may otherwise

have threatened the beans in the wild. Coffee contains caffeine, which acts as a stimulant.

(Wikipedia, 2011)

The history of coffee goes at least as far back as the thirteenth century. It has been

believed that Ethiopian ancestors of today's Oromo people were the first to discover and

6

recognize the energizing effect of the coffee bean plant. The story of Kaldi, the 9th-

century Ethiopian goatherd who discovered coffee, did not appear in writing until 1671

AD and is probably apocryphal. From Ethiopia, coffee was said to have spread

to Egypt and Yemen. The earliest credible evidence of either coffee drinking or

knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi

monasteries of Yemen. By the 16th century, it had reached the rest of the Middle

East, Persia, Turkey, and Northern Africa. Coffee then spread to Italy, and to the rest of

Europe, to Indonesia, and to the Americas. (Encyclopedia Americana Vol. 7, p.187)

Coffee preparation is the process of turning coffee beans into a beverage. The

steps needed vary with the type of coffee desired and with the raw materials being

utilized. The process is composed of four basic steps; raw coffee beans must be roasted,

the roasted coffee beans must then be ground, the ground coffee must then be mixed with

hot water for a certain time (brewed), and finally the liquid coffee must be separated from

the unwanted grounds.

Roasting coffee transforms the chemical and physical properties of green coffee

beans into roasted coffee products. After roasting, the whole roasted coffee beans are

ground, also known as milling, to facilitate the brewing process.

Factors must be taken into account in enjoying a cup of coffee. To feel the aroma

of coffee, we first inhale the vapor that rises from the cup. A good coffee drinker inhales

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the aroma before allowing his lips to touch the coffee. The taste affects most the quality

and flavor of a coffee. (Columbia.travel, 2011)

Figure 1. Coffee Beans and Coffee

Ampalaya (Momordica charantia Linn.) also known as bitter gourd or bitter

melon is a vine with tendrils up to 20 centimeters long that grows well in tropical

countries particularly in the Philippines. The leaves are heart-shaped about 5 to 10

centimeters in diameter and cut into 5 to 7 lobes. The edible fleshy green fruit is oblong

with pointed ends, ribbed and wrinkled, bursting when mature to release the seeds.

Ampalaya seeds are flat with ruminated margins. It has a bitter taste due to the presence

of momordicin. (Medicalhealthguide, 2011)

Ampalaya contains a mixture of flavanoids and alkaloids make the Pancreas

produce more insulin that controls the blood sugar in diabetics. Aside from Ampalaya’s

medicinal value, it is good source of vitamins A, B and C, iron, folic acid, phosphorous

and calcium. Ampalaya is also rich in antioxidants that protect the cells of the body from

damage of free radicals (metabolic by-products, usually waste). (Theaimagent, 2011)

According to the study of Raman and Lau (1996), ampalaya contains anti-diabetic

properties that can reduce in fasting of blood glucose and improves glucose tolerance.

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In the study of Lura (2007), rambutan seeds can be utilized into coffee but the

aroma of the pure rambutan seeds coffee smells like cocoa.

Another study related to using another seed in making coffee was conducted by

Macandora and Sanchez (2010). They used breadfruit seed. They proved that breadfruit

seeds can be utilized as coffee but the results of the evaluation shows that breadfruit

coffee can’t compete with commercial coffee.

Other studies are nearly related to this study, but the difference is that the current

study used the seeds of the ampalaya or bitter gourd because it is very abundant in the

Philippines. The amplaya seeds that are just being thrown away can now be made into

coffee. Ampalaya coffee may sound weird but the outcome of the study might be

successful. The result may discourage the use of commercial coffee that has no nutritive

value. This is also developed to answer the serious need for a very economical, nutritious

and at the same time a medicinal coffee.

Figure 2. Ampalaya

CHAPTER III

METHODOLOGY

A. Research Design

This study used the experimental design which ampalaya seeds were dried up un-

der the sun. After drying it up, the seeds were roasted and grind until powdery. Three

samples of ampalaya seed coffee were made with different concentration of ampalaya

seeds and one of the samples was a pure commercial coffee. The samples were then eval -

uated by a panel of tasters.

B. Materials and Equipment

Materials

Ampalaya seed coffee

Commercial coffee

Cooking pan

Gas Range/ Stove

Grinder

Measuring Cups

Measuring Spoons

Tea cups

Equipments

pH Meter

Wash Bottle

2 pcs. 250-mL beaker

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C. Experimental Set-up

Table 1. Components of the Coffee Samples from Ampalaya SeedsIngredients Sample A Sample B Sample C

Ampalaya coffee (tsp) 2 1 NoneCommercial coffee (tsp) None 1/2 1

Water (cup) 1 1 1

D. General Procedure

Preparation of Materials

The materials used were already available from the researcher’s residence except

for the commercial coffee and ampalaya that were bought for the experiment. The whole

seed of the ampalaya (outer and inner part) were used. The pH meter was borrowed from

the Science Office and the beakers used during the experiment were available at the

researcher’s school.

Making the Coffee

The researcher gathered ampalaya seeds then the seeds were dried under the sun

for a few days. When completely dried, the seeds were roasted until they turn brown in

color. The seeds were transformed into fine particles or in powder form through grinding.

The specified amount for each coffee sample was put into the coffee maker with its

equivalent amount of cup of water, it was served while hot.

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E. Product Development

The researcher gathered ampalaya seeds and made into coffee with three different

samples. Sample A had two teaspoons of pure ampalaya seed coffee. Sample B had a

mixture of one teaspoon of pure ampalaya seed coffee and one-half teaspoon of commer-

cial coffee. Sample C had one teaspoon of pure commercial coffee. A cup of water was

put in each sample.

F. Sampling Design

In this study, purposive random sampling was used to choose the panel of tasters

who drinks coffee to evaluate the samples made. The researcher chose thirty (30)

evaluators by asking first if the person was a coffee drinker and the researcher would let

the person evaluate the product using Score Card for the characteristics and Hedonic

Scale for acceptability.

G. Instruments in Data Gathering

The instruments used in data gathering were the Score Card and the Hedonic

Scale. For acidity, pH meter was used to identify the pH of the ampalaya coffee samples

to determine if the samples are acidic compared to the commercial coffee. The researcher

used the Score Card for sensory evaluation of the evaluators, while the Hedonic Scale

was used for measuring the acceptance of the evaluators as shown in the Tables 2 and 3.

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Table 2. Score Card Scale for the Characteristics of Coffee from Ampalaya Seeds

RatingDescription

Color Texture Aroma Taste

5 Black Coffee like Pleasant Bitter

4 Dark Brown Slightly Coffee Like Slightly Pleasant Slightly Bitter

3 Brown Average Average Average

2 Light Brown Slightly not Coffee Like Slightly not Pleasant Slightly not Bitter

1 Not Brown Not Coffee Like Not Pleasant No Taste

Table 3. Hedonic Scale for the AcceptabilityRating 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

Each of the evaluators was provided an individual score sheet to evaluate each

samples of coffee from Ampalaya seeds. 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

Ampalaya seeds was evaluated using Hedonic Scale. The evaluators rated the

samples from 1 – 9 where 1 corresponds to “dislike extremely” which means least

13

accepted and 9 corresponds to “like extremely” which means the most accepted

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 was employed to find the characteristics and acceptability of

different samples of coffee from ampalaya seeds. Kruskal-Wallis H Test was used in or-

der to know if there is a significant difference among samples.

Mean

∑ wixi X= NWhere:

xi = weighted meanwi = frequencyN = total number of respondentsX = responses = Sum of all weighted mean

Kruskal-Wallis H Test

Where:

= number of observations in group  = the rank (among all observations) of observation  = total number of observations across all groups

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For interpretation of results, the following tables below will serve as a guide.

Score Card and Hedonic Scale Interpretation

Table 4. Score Card Interpretation Guide

MeanRating

General Interpreta-tion

Description

Color Aroma Taste

4.20 - 5.00 Excellent Black Coffee Like Bitter

3.40 - 4.19 Very good Dark Brown

Slightly Coffee Like Slightly Bitter

2.60 - 3.39 Good Brown Average Average

1.80 - 2.59 SatisfactoryLight

BrownSlightly not Coffee

LikeSlightly not

Bitter

1.00 - 1.79 Poor Grayish Not Coffee Like No Taste

Table 5. Hedonic Scale Interpretation GuideMean Rating General Acceptability

8.12 - 9.00 Like Extremely7.23 - 8.11 Like Very Much6.34 - 7.22 Like Moderately5.45 - 6.33 Like Slightly4.56 - 5.44 Neither Like Nor Dislike3.67 - 4.55 Dislike Slightly2.78 - 3.66 Dislike Moderately1.89 - 2.77 Dislike Very Much1.00 - 1.88 Dislike Extremely

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Figure 3. Flowchart of the Experimental Procedures

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CHAPTER IV

RESULTS AND DISCUSSION

The main concern of this study was to test the potential of ampalaya seeds

into coffee substitute production. Three samples were prepared, each with

varying amounts of ampalaya seeds, and eventually rated by a panel of coffee

drinkers chosen by the researcher.

Table 6. Characteristics and Acceptability of the Coffee Samples

Samples Color Aroma Taste Overall Acceptability

A(2.27)

Light Brown(3.43)

Slightly Coffee Like(3.07)

Average5.80

(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)

Table 6 shows the mean ratings of the characteristics of each sample. With

regards to color and taste, the three samples shared different characteristics. The

evaluators commented that Sample A tastes more like a tea than a coffee. 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.

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Table 7. Difference Among the Three Samples of Coffee

Characteristics P-ValueStatistical Decision

Interpretation

Color5.66 x 10-11 Reject Ho since P-

value is < α

There is a significant difference between the

three samples

Aroma0.0022 Reject Ho since P-

value is < α

There is significant difference between the

three samples

Taste0.0001 Reject Ho since P-

value is < α

There is a significant difference between the

three samples

General Acceptability0.1898 Do not Reject Ho

since P-value > α

There is no significant difference between the

three samples

Table 7 shows the difference between the three coffee samples using the Kruskal-

Wallis test. In terms of color, aroma, and taste, it was found that there is a significant

difference among the samples since their p-values, 5.66 x 10 -11, 0.0022, and 0.0001,

respectively are less than α = 0.05. With regards to general acceptability, it was found

that there is no significant difference between the three samples since the p-value

(0.1898) is greater than that the value of the level of significance 0.05.

Table 8. Acidity of the Coffee Samples

Sample A Sample B Sample C

7.17 6.01 5.16

Table 8 shows the pH value 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. The

significance of Sample A for not acidic is that, the drinker can safely consume the

ampalaya coffee even though they have not eaten their meal yet, especially breakfast.

CHAPTER V

CONCLUSION AND RECOMMENDATIONS

A. Summary of Findings

This study aims to produce alternative coffee made from ampalaya seeds. There

were three samples produced, coffee from pure ampalaya seeds (Sample A), mixture of

coffee from ampalaya seeds and commercial coffee (Sample B), and pure commercial

coffee (Sample C).

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”. 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.

B. Conclusions

The researcher concluded that Ampalaya seeds cannot be made into a good

alternative coffee based on the result of evaluation among the thirty evaluators. Sample C

which was made from pure commercial coffee had better characteristics in terms of color,

19

aroma, and taste compared to the other samples which were made from Ampalaya seeds

in different concentration. In terms of acidity, Sample A is not acidic, while Sample B is

acidic but Sample C is the most acidic among the three samples. Since Sample A is not

acidic, the Ampalaya coffee is safe to drink even though the drinker has not eaten any

meal yet.

The researcher also found out that there is a significant difference among the

samples in terms of its characteristics. However, there is no significant difference in

terms of the general acceptability of each sample. This means that the coffee with

ampalaya seeds are not comparable to commercial coffee in terms of color, aroma, and

taste but it is generally acceptable.

C. Recommendations

1. Find another seed or any plant that can be a good alternative coffee.

2. Add sugar to see if sweetness can affect the acceptability of the ampalaya cof-

fee.

3. Increase the proportion of the concentration of the Ampalaya seed coffee

powder in each sample if it can affect the taste of the coffee.

4. The future researchers can experiment the nutritive values of the Ampalaya

seed coffee.

REFERENCES

BooksPhilippines University (1976). Plants of the Philippines Philippines University

Tobias, R. (1991). Coffee. In Encyclopedia Americana (p.187). New York: Scholastic Library Publishing.

Bender A. and Bender D. (1997) A Book of Food and Nutrition (p.97)

Webster M. (1993) Webster’s Third New International Dictionary

Lexicon P. (1992) The New Lexicon Webster’s Encyclopedic Dictionary of the English Language

Lura K. (2007). Utilization of Rambutan Seeds into Coffee

Macandora J. and Sanchez M. (2010). Breadfruit Seeds into Coffee

WebsitesBitter Melon, Retrieved (August 2011) from:

http://en.wikipedia.org/wiki/Bitter_melon

Coffee , Retrieved (2011) from: http:// en.wikipedia.org/wiki/ Coffee

Herbal Medicine Retrieved (August 2011) from: http:// www.medicalhealthguide.com/articles/ ampalaya .htm

Jones T. (2001). Coffee. History of Coffee. Retrieved (September 23, 2011) from: http:// coffee universe.com/world_ coffee .html

APPENDIX A

DOCUMENTATION

Figure 4. Gathering of Ampalaya seeds Figure 5. Roasting of Ampalaya Seeds

Figure 6. Sample of Ampalaya Seed Coffee Figure 7. Measuring the Acidity of Sample A

22

Figure 8. Measuring the Acidity of Sample B Figure 9. Measuring the Acidity of Sample C

APPENDIX B

DATA GATHERED DURING EVALUATION

Table 9. Data Gathered for ColorCOLOR

Evaluator Sample A Sample B Sample C1 2 3 42 3 4 53 2 3 44 2 3 45 2 3 46 2 4 47 3 4 58 2 4 49 3 4 410 3 4 511 2 2 312 2 3 413 2 4 514 2 3 415 2 3 416 2 3 417 2 2 218 3 3 419 2 3 420 5 5 421 2 3 522 2 3 423 2 3 424 2 3 425 2 3 326 2 3 227 2 3 428 2 2 429 2 2 430 2 2 4

Table 10. Data Gathered for AromaAROMA

Evaluator Sample A Sample B Sample C1 5 5 5

24

2 5 4 33 5 5 54 3 4 55 3 5 56 4 5 47 3 5 58 3 3 49 4 5 510 2 3 511 4 4 412 4 3 213 1 3 314 3 2 515 4 4 516 5 5 517 2 2 318 2 3 519 2 3 520 4 4 321 2 5 522 5 5 523 3 4 524 4 3 525 3 4 526 3 3 227 4 4 428 4 4 529 4 1 530 3 5 4

Table 11. Data Gathered for TasteTASTE

Evaluator Sample A Sample B Sample C1 4 5 52 3 3 53 4 5 54 2 3 4

25

5 2 5 46 4 5 57 4 5 58 4 5 59 4 5 510 4 1 511 3 5 412 5 5 313 1 5 514 2 4 415 4 3 416 3 4 417 2 2 218 2 3 419 3 4 520 3 2 221 3 4 522 2 3 423 1 4 524 4 3 425 3 5 526 4 5 527 3 4 528 2 3 529 4 1 430 3 3 2

Table 12. Data Gathered for General AcceptabilityGENERAL ACCEPTABILITY

Evaluator Sample A Sample B Sample C1 6 7 72 3 7 53 4 6 84 4 4 55 6 6 66 8 5 67 8 2 3

26

8 8 7 79 7 9 910 3 9 911 5 6 612 3 2 213 6 8 914 8 6 915 6 5 616 6 7 817 1 1 218 5 7 719 5 5 620 9 7 821 6 7 822 9 9 923 5 5 924 7 7 625 5 4 726 4 2 327 7 7 828 8 7 829 6 1 430 6 8 7

Table 13. Sample Score SheetCharacteristics Sample A Sample B Sample C

Color

Aroma

Taste

General Acceptability

Comments:

APPENDIX C

SAMPLE CALCULATION

Figure 10. Kruskal-Wallis Test for ColorMedian n Avg. Rank  

2.00 30 22.95 Sample A3.00 30 46.43 Sample B4.00 30 67.12 Sample C

3.00 90 Total

47.191 H (corrected for ties)2 d.f.

5.66E-11 p-value

multiple comparison values for avg. ranks16.15 (.05) 19.80 (.01)

Figure 11. Kruskal-Wallis Test for AromaMedian n Avg. Rank  

3.50 30 34.90 Sample A4.00 30 44.23 Sample B5.00 30 57.37 Sample C

4.00 90 Total

12.259 H (corrected for ties)2 d.f.

.0022 p-value

multiple comparison values for avg. ranks16.15 (.05) 19.80 (.01)

28

Figure 12. Kruskal-Wallis Test for TasteMedian n Avg. Rank  

3.00 30 30.40 Sample A4.00 30 47.67 Sample B5.00 30 58.43 Sample C

4.00 90 Total

18.921 H (corrected for ties)2 d.f.

.0001 p-value

multiple comparison values for avg. ranks16.15 (.05) 19.80 (.01)

Figure 13. Kruskal-Wallis Test for General AcceptabilityMedian n Avg. Rank  

6.00 30 41.10 Sample A6.50 30 42.97 Sample B7.00 30 52.43 Sample C

6.00 90 Total

3.323 H (corrected for ties)2 d.f.

.1898 p-value

multiple comparison values for avg. ranks16.15 (.05) 19.80 (.01)

CURRICULUM VITAE

Name: Shayne Ann P. Ayson

Nickname: Ann

Place of Birth: Ayson’s Residence

Date of Birth: 8 June 1996

Home Address: #0010 Steelmakers Village, Tubod, Iligan City

Religion: Roman Catholic

Gender: female

Father’s Name: Mr. Esteban J. Ayson

Mother’s Name: Mrs. Ma. Gloria P. Ayson

Educational Background:

Elementary Name of School: Iligan City Central School

Address: Mahayahay, Iligan City

Date of Graduation: April 1, 2009

Secondary Name of School: MSU-IIT Integrated Developmental School

Address: A. Bonifacio Ave., Brgy. Tibanga, Iligan City

Honor and Rewards Received:

Elementary Grade One: With Honors; Grade Two and Three: 3rd Honorable

Mention; Grade Four and Five: With Honors; Grade Six: 2nd

Honorable Mention

Secondary Second Year: 2nd Honors