Coffee from

Ampalaya Seeds
By:
Shayne Ann Ayson

What was the study all

What was the study all
about?
about?

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.
b.
c.
d.

Color
Aroma
Taste
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 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 coffeedrinker 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?

Measring the pH of Each

Samples
Sample
B

Sample
A

Sample
C

Characteristics and
Acceptability of the
Coffee Samples
Samples

Color

Aroma

(2.27)
(3.43)
Light Brown Slightly Coffee
Like

(3.13)
Brown

(3.97)
Dark Brown

Taste

General
Acceptabilit
y

(3.07)
Average

5.80
(Like Slightly)

(3.83)
(3.80)
5.77
Slightly Coffee Slightly Bitter (Like Slightly)
Like
(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

Acidity of Each Coffee

Samples
Sample A

Sample B

Sample C

7.17

6.01

5.16

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

Difference Among the Three

Samples
Characteristics

Color

Aroma

Taste

General Acceptability

P-Value

Statistical Decision

Interpretation

5.66E-11

Reject Ho since Pvalue is <

There is a significant
difference between the
three samples

.0022

Reject Ho since Pvalue is <

There is significant
difference between the
three samples

.0001

Reject Ho since Pvalue is <

There is a significant
difference between the
three samples

.1898

There is no significant
Do not Reject Ho since
difference between the
P-value >
three samples

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.

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.

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.

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.

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.

THANK YOU!