Acceptability of Jackfruit (Artocarpus heterophyllus) Coffee

Abstract

INTRODUCTION

Philippines is one of the blessed countries—many nutritious fruits can be found here because of its good climate. Jackfruit (Artocarpus heterophyllus) is one good example. The researcher pursued this study about jackfruit seeds as ingredient for coffee to reveal its usefulness in all aspects and to have nutritious alternative coffee with less acid content. Also, for the reason that coffee has been a usual hot and cold drink for everyone. It is almost a part of peoples' daily lives especially those who work at night.

METHODS

This study is an experimental research which aimed to determine the acceptability of jackfruit seeds into coffee. The three samples of jackfruit coffee underwent evaluation. Scorecards were reproduced and distributed to the sixty (60) respondents. After the evaluation of products, the data gathered were tallied, tabulated and statistically treated using the weighted mean, standard deviation and single factor analysis of variance (ANOVA). Then all the computed data were analyzed and interpreted.

RESULTS

As a result, the three groups of respondents agreed that the three samples of jackfruit coffee were "acceptable" in its sensory qualities. The remarks indicated that the appearance of the three samples of coffee were attractive, unique, neat and achieved the desired color; the aroma were appetizing, relaxing, strong; the body has a pleasurable mouthfeel, thickness and smooth inside the mouth; and the flavor were saccharine, saporous, and has a satisfying acrid and aftertaste.

DISCUSSIONS

The findings gathered led to the formulation of the following recommendations: (a) improve the three variants of coffee by using mechanical dryer for easy, convenient, longer shelf life and sanitary way of manufacturing jackfruit seeds into coffee; (b) since the variants of the jackfruit coffee were not completely dissolved in hot water; utilize a more advanced machine like a huge electric grinder to produce the finest texture of coffee; (c) conduct a test on the caffeine content and shelf life of the jackfruit coffee through the assistance of the Department of Science and Technology (DOST); and (d) develop the packaging presentation of the product to bring out its best appearance.