Ampalaya Seeds
By:
Shayne Ann Ayson
Color
Aroma
Taste
Acidity?
Sample
A
Sample
C
Characteristics and
Acceptability of the
Coffee Samples
Samples
Color
Aroma
(2.27)
(3.43)
Light Brown Slightly Coffee
Like
(3.13)
Brown
(3.97)
Dark Brown
Taste
General
Acceptabilit
y
(3.07)
Average
5.80
(Like Slightly)
(3.83)
(3.80)
5.77
Slightly Coffee Slightly Bitter (Like Slightly)
Like
(4.37)
Coffee Like
(4.30)
Bitter
6.57
(Like
Moderately)
With regards to color and taste, the three samples shared different
characteristics while in terms of aroma, samples A and B shared the
same characteristics in which the evaluators rated the samples as
Sample B
Sample C
7.17
6.01
5.16
Color
Aroma
Taste
General Acceptability
P-Value
Statistical Decision
Interpretation
5.66E-11
There is a significant
difference between the
three samples
.0022
There is significant
difference between the
three samples
.0001
There is a significant
difference between the
three samples
.1898
There is no significant
Do not Reject Ho since
difference between the
P-value >
three samples
Summary of Findings
The coffee produced from the experiment has
different characteristics based on the ratings of
the evaluators.
Samples A, B, and C differs from each other in
terms of color in which Sample C has the
highest rating (dark brown).
In terms of aroma, Samples A and B shared the
same characteristics in which the evaluators
rated the two samples as slightly coffee like but
Sample C has also the highest rating which
rated as coffee like.
Summary of Findings
Based on the rating given by the
evaluators in terms of taste, Sample
C still has the highest rating (bitter).
Based on the Hedonic Scale, Samples
A and B were liked slightly while
Sample C was liked moderately by
the evaluators.
Conclusions
Ampalaya seeds cannot be made into a
good alternative coffee because Sample
C which was made from pure commercial
coffee had better characteristics
compared to the other samples which
were made from Ampalaya seeds .
Sample A is not acidic, while Sample B is
acidic but Sample C is the most acidic
among the three samples.
Conclusions
There is a significant difference
among the samples in terms of color,
aroma, and taste.
The researcher also discovered that
there is no significant difference in
terms of the general acceptability of
each samples.
Recommendations
Find another seed or any plant that
can be a good alternative coffee.
Add sugar to see if sweetness can
affect the acceptability of the
ampalaya coffee.
Increase the proportion of the
concentration of the Ampalaya seed
coffee powder in each sample if it
can affect the taste of the coffee.
THANK YOU!