Chapter 1

Introduction

Background of the study

The Jackfruit (Artocarphuseterophyllus) commonly called Langka a species of tree in the

Artocarpus genus of the mulberry family (Moraceae). It is one of the popular fruit species in the

Philippines. has a handsome and stately tree, it grows in enormous size. Jackfruit outer surface

too is covered with blunt thorn-like projections, which become soft as the fruit ripe. Langka is

considered as the Largest tree-borne fruit in the world. The fruit is green when unripe and yellow

when ripe. Jack fruit seeds are very rich in digestible starch, protein, calcium, phosphorus and

iron. It has strong disagreeable odor. It grows profusely in Southeast Asian nations from March

to June. Jackfruit is infamous for its tasty fruit you can't help but eat so many for its taste.

(Gutierrez miranda, 2012)

In our local area, we often eat langka seed by boiling or roasting them like chestnuts. Langka is

sold at a very slow prices because of their abundance, This is manifested by its wide distributions

and cultivation.. The local price in Cagayan De Oro is P30 per kilo. The Langka seeds is good

source of calcium; phosphorus, iron, protein and starch.(purdeu.edu, 2001)

Coffee is a beverage prepared from dried ground beans of coffee Arabica the berries are rich in

caffeine, Which stimulates CNS and cardio respiratory system and result in mild addictive

symptom.(Michael C. Wright, Aug. 25, 2010)

The Researchers pursued this study because using this study. Langka seeds can be made into

another new and useful product instead of boiling or roasting it. the Researchers chose coffee

because it has been a common hot drink for everyone. It almost a part of daily routine of man.

Statement of the problem

The Langka is abundant in the Philippines, It is also a steady source of garbage during langka

seasons. Not all eat langka seeds, which end up being disposed without thinking what their other

uses are, some of the langka seeds are dumped in landfills or left to rot in the streets or markets.

Objectives

General:

-This study will determine the feasibility of coffee made from langka seeds. And to be aware of

many profitable uses of langka seeds instead of throwing them away.

Specific

It answers the following questions:

-does it give a healthy effects to the drinkers ?

-does it have the same color like the regular coffee ?

-does it have the same aroma like the regular coffee ?

Hypothesis

Alternative

It is not possible to make a regular coffee out of langka seeds.

Null

It is not possible to make regular coffee out of langka seeds.

Significance of the study

This study could make a new way product out of langka seeds, the more uses of the

langka fruit could increase its demand, It can generate more income to the farmers. It would be

quite easy then to procure seeds because of the many varieties of the langka that produces a

substantial amount of large langka seeds.

This Study could generate additional income, and the utilization of Langka waste. This project

could be added to the growing list of exported products that the southeast is known for. The use

of this materials would be also in accordance with god's command to be steward for everything

that he has given.

Scope and Delimitations

This Study is limited to the feasibility of coffee from langka seeds and discuss the nutritional

content of the langka seeds in depth. It is the scope of the study to compare characteristics and

acceptability of the samples of coffee from marang seeds differently prepared and commercial

coffee. The samples were evaluated in terms of color, texture, aroma, taste, body and

acceptability. A board of evaluators who are coffee drinkers were chosen among students and

faculty of LDCU and people outside the LDCU. The assessment chemical characteristics of the

coffee were not included in this study. The coffee from langka seeds was developed at

researchers' house while the evaluation of product will be done in the vicinity of Liceans for the

school year 2017-2018.

Definition of Terms

Aroma A smell, especially the pleasant one for this study, it refers to the pleasant smell of

coffee

Body The viscosity, weight, and thickness of the coffee when in the mouth

Coffee A brewed beverage with dark, slightly acidic flavor prepared from roasted seeds

of the coffee plant.

Grinding To reduce to powder or small fragments by friction.

Roasting A cooking method that uses dry heat, whether an open flame. Oven or other heat

source.

Taste The relation between acidity, aroma.