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Conceptual Framework

Rind of Mangosteen,
Water, Brown Sugar,
Cinnamon

Drying, Grinding,
Pounding, Roasting, Mangosteen Coffee
Boiling, Filtering

In the making of Mangosteen Coffee


(Garcinia Mangostana) that can prevent
the people from having diseases, starts
with the ingredients of rind of
mangosteen, sugar, and water. Next is
the following procedures and lastly the
product was been made. In this
framework, each shows the relationship

Definition of Terms
Aroma- also known as odorant, fragrance, or flavor, is a chemical compound that has a smell or
odor.
Boiling- is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling
point.
Decoction- is a method of extraction by boiling of dissolved chemicals from herbal or plant
material, which may include stems, roots, bark and rhizomes.
Drying- is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, semi-solid or liquid.
Filtering- pass through a device to remove unwanted material.
Grinding/Milling- is the machining process of using rotary cutters to remove material from a
work piece advancing in a direction at an angle with the axis of the tool.
Pounding- repeated and heavy striking or hitting of someone or something.
Roasting- is a cooking method that uses dry heat, whether an open flame, oven, or other heat
source.
Taste- is the sensory impression of food or other substances on the tongue and is one of the five
traditional senses.
Texture and Color- is the disposition or manner of union of the particles of a body or substance,
a visual or tactile surface characteristic resulting in a certain appearance.

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Results and Findings


A questionnaire survey was conducted on random people to know the results and findings
about our Mangosteen Coffee. The respondents are the one to judge the Aroma, Taste, Texture
and Color of the mangosteen Coffee or our product. The respondents were task to choose if any
of the given terms is good or not good to them.
According to the given survey, students enjoy the mangosteen coffee in terms of Aroma,
Taste, Texture, and Color. In aroma it is 90% good and 70% says they dont like the aroma, in
taste it is 92% good and 68% says it is not good, meanwhile in texture 97% says good and 63% is
not good, and in color it is 93% good and 67% not good. The difference in aroma between the
students who like our coffee or not is about 20%, meanwhile in taste is 24%, in texture is 34%,
and lastly in color is 26%. Therefore, the students that say that the mangosteen coffee is good is
ranging from 90% until 100% but the students that say that our mangosteen coffee is not good is
ranging also from 60% until 70%.
The survey proves that our mangosteen coffee can truly help many people in terms of
their physical health, in the environment, and especially they can enjoy the mangosteen coffee
that we made. The result is that the mangosteen is more usable, effective and healthy than using
ordinary coffee beans.

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Summary
This product was compared on the commercial Coffee with the same ingredients to make
a coffee. This product was shown that the rind of the mangosteen can also be a substitute for
coffee beans. Through this research we can know the importance of what truly mangosteen can
give to our health and also to our economy. Mangosteen Coffee can be the one way to give us
brighter lives for our future, for the economy, and importantly to our health. This research can be
an alternative product for coffee instead of coffee beans. Coffee beans contain caffeine which can
have both positive and negative health effects. Meanwhile, mangosteen contains higher health
effects. So, mangosteen can be the substitute for coffee beans that can cause negative health
effects.

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Conclusion
Therefore, the researchers conclude that Mangosteen coffee can be an alternative coffee
than using commercial coffee. According to the survey, it shows that it is better to use
mangosteen instead of coffee beans in making coffee in terms of aroma, taste, texture, and color.
And also mangosteen is healthier than coffee beans. So the researchers conclude that if we use
mangosteen as a temporary coffee we are also the one who will benefit from it and also a great
impact will change the world or our environment.

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Recommendations
For those who aim this research here are some recommendations that you can learn, the
proper use of materials and procedure is important to make a good and better coffee, choose a
more fragrant aroma for the coffee instead of using cinnamon, make the mangosteen coffee more
relative to the taste of a coffee made from coffee beans, choose good quality of ingredients,
substitute products or use other products such as other seeds or beans which can also be an
alternative product for coffee beans.

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References
Websites:
http://en.wikipedia.org/wiki/Purple_mangosteen
http://www.nutrition-and-you.com/mangosteen.html
http://www.webmd.com/vitamins-supplements/ingredientmono-1081mangosteen.aspx?
activeingredientid=1081&activeingredientname=mangosteen
http://mangosteenhealthtree.com/wheredoesmangosteengrow.html
http://www.medicinenet.com/mangosteen/supplements-vitamins.htm
http://www.marketmanila.com/archives/mangosteen
http://www.livestrong.com/article/241974-vitamins-in-mangosteen/
http://www.stylecraze.com/articles/amazing-health-benefits-of-mangosteen/
Books:
Amazing Healing Plants by JC Kurian Volume II, page 68

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Table of Contents
Title Page

Approval Sheet

II

Acknowledgment

III

Table of Contents

IV

Introduction

Background of the Study

Statement of the Problem

Significance of the Problem

Scope and Limitations of the Study

Review of Related Literature

6-8

Conceptual Framework

Hypothesis

10

Definition of Terms

11

Methodology

12-15

Survey Form
Graph
Results and Findings

16

Summary

17

Conclusion

18

Recommendation

19

References

20

Curriculum Vitae