1. UTILIZATION OF JACKFRUIT SEEDS INTO COFFEE
Prepared by:
John Ray B. Gutierrez
Dean O. Miranda

2. Introduction :
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.

3. The researchers plan to use jackfruit seeds as a potential main ingredient in manufacturing coffee.

4. Statement of the Problem:
Jackfruit is a common fruit widely known and found in the Philippines. This study will determine the feasibility of coffee made from Jackfruit seeds.

5. Hypotheses:
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.

6. Significance of the Study:
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.

7. 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.

8. Scope and Limitations:
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.

9. Experimental Set-up: Components Sample A Sample B Sample C
Jackfruit Coffee
(boiled and roasted)
3 teaspoons
None
(roasted only)
Commercial Coffee
Sugar
1 teaspoon
Hot water
1 cup

10. Procedures: 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.

11. Statistical Tool:
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.

12. Data Gathering: Rating Color Texture Aroma Taste Acidity Body
Description 5
Brilliant
Coffee like
Pleasant
Very Savory
Very High
Very Thick
Excellent 4
Slightly Brilliant
Slightly Coffee Like
Slightly Pleasant
Slightly Savory
Slightly High
Slightly Thick
Very Good 3
Average
Good 2
Slightly not Brilliant
Slightly not Coffee Like
Slightly not Pleasant
Slightly not Savory
Slightly not Thick
Fair 1
Not Brilliant
Not Coffee Like
Not Pleasant
Not Savory
Not Thick
Poor

13. Bibliography:
Coffee (2011)
Products of Jackfruits (2011)
Coffee Drink (2011)