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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, 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 cuisine 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's.

B. Statement of the Problem

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

1. The characteristics of the product in terms of:


a. Taste
b. Texture
c. Aroma
d. Color
e. Acidity
f. Body

2. What is the general acceptability of the samples prepared?


3. Is there a significant difference on the acceptability of the samples prepared?
a. Taste
b. Texture
c. Aroma
d. Color
e. Acidity
f. Body
4. Is there a significant difference among the samples developed in terms of their
general acceptability?

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


products in terms of taste, texture, aroma, color, acidity, and body.
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 samples developed in terms of their


general acceptability.
2. There are possibilities that the ampalaya seeds can be a good alternative of
coffee.

E. Significance of the Study


This study aims to produce coffee using ampalaya seeds as substitute. The study
is important because ampalaya is abundant in the Philippines. Its seedsdo not contain
caffeine that may affect the health of those heavy coffee drinkers. It will 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 is limited to producing coffee out of ampalaya seeds. Three
samples will be prepared with different ampalaya seed concentration on the same
amount of water for comparison purposes. The products will be then evaluated by one

of the panel and 14 third year students from the Integrated Developmental School to
determine its characteristics and level of acceptability. The experiment will be done at
the residence of the researchers.

G. Definition of Terms

Coffee

A brewed beverage with a dark, slightly acidic flavor


prepared from the roasted seeds of the coffee plant.

Ampalaya

A crawling vine that grows well in tropical countries,


particularly in the Philippines with a fruit which is
elongated, green and has a rough and rumpled skin.

Acidity

Characteristics related to the dryness caused by


coffee on the edges of the tongue and the back part
of the palate.

Aroma

The pleasing smell sensation which comes from


freshly brewed coffee.

Body

The viscosity, weight, and thickness of the coffee.

Taste

The relation between acidity, aroma, and body gives


coffee its taste: caramel, chocolaty, fragrant, fruity,
ripe, sweet, almondy, delicate, piquant, etc.

Roasting

A cooking method that uses dry heat, whether an


open flame, oven, or other heat source.

Grinding

To reduce to powder or small fragments by friction.

Brewing

Steeping, boiling, and fermentation or by infusion and


fermentation.

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