Conducted by BatStateU
, Started on 2015 -
Completed on 2016
Completed
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Many people judge restaurants by its coffee. Regardless of the quality of the food, one of the things they are most likely to remember about an establishment is whether the coffee is good or bad (Gisslen, 2015). In the Philippines, no morning is complete without coffee. Instant coffee then came into the scene, and lately, gourmet and specialty coffee with the introduction of foreign cafes such as Starbucks, Seattle’s Best, and the like. Coffee drinking has now become more than just a way to wake up one’s nerves, it has become a trend (Anenias, 2001). However, Artocarpus heterophyllus Lam. (jackfruit) is a huge fruit (commonly weighing 10-16 pounds) that has a dreadful, rotten smell. Its redeeming feature is the flavor of the pulp, combining overtones of banana and pineapple (McWilliams, 2006). This study aimed to determine the sensory evaluation and proximate analysis of Artocarpus heterophyllus Lam. (langka) seed coffee and Coffea Liberica (kapeng barako). It sought answers for the following questions: 1) What is the demographic profile of the respondents in terms of age, sex, type of employee, monthly income and civil status?; 2) Which among the following factors affect the acceptability of langka seed coffee and kapeng barako in terms of taste, aroma, color, mouthfeel and general acceptability?; 3) What is the nutrient content of the pure langka seed coffee and kapeng barako in terms of moisture, ash, crude protein, crude lipid, crude fiber, nitrogen-free extract and acidity?; 4) Is there a significant difference on the respondents’ level of acceptance on the five experimental set-ups when they are grouped according to their profile variety?; 5) Is there a significant difference on the level of acceptability in terms of the five experimental set-ups?; 6) What is the most acceptable experimental set-up? 7) What are the possible recommendations that may be proposed based on the findings of researchers? The researchers utilized the descriptive experimental method of research through the use of validated sensory evaluation slip. The respondents of the study were 65 coffee drinkers of the 11 selected offices of Batangas State University Main Campus I namely: President’s Office, Testing and Admission Office, Registrar’s Office, Scholarship and Financial Assistance Office, Finance Office (Assessment and Cashier), Office of Student Activities and Services, Resource Generation Office, Research Office, Infirmary, and Extension Office. Stratified proportional sampling was used to know the number of respondents in each office. Based on the findings, most of the respondents belong to the age group 25 and below and 26-35, females, non-teaching, earns a monthly income of P 10 001- P 15, 000, and most of them are single. The findings also show that according to taste, aroma, color, mouth-feel and acceptability the most acceptable coffee sample is 835 which is composed of 75% kapeng barako and 25% langka seed coffee. Moreover, most of the respondents are willing to patronize the coffee samples in the market soon. Based from the proximate analysis, kapeng barako has more ash, moisture, crude protein, crude fiber, and crude fat compared to langka seed coffee. On the other hand, langka seed coffee has more nitrogen free extract and is more acidic than kapeng barako. The researchers produced pure langka seed coffee in glass jars with label as well as zip lock plastics to assure the quality of the product with result of proximate analysis at the back of the packaging.