Marketability Ampalaya Seed Coffee
CHAPTER1. INTRODUCTION
Rationale
The researchers 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. Coffee is a much known beverage to the majority of the people. It is known for its stimulating effect on the functions of the brain, thus making the drinker active. Variants of coffee flavors were already produced all throughout the world aiming for the discovery of alternative sources for coffee production. On the otherside, Bittermelon (Momordicacharantia), commonly known as ampalaya, it is a fruit known for its bitter and astringent taste. Commonly, people eat its flesh and skin as food leaving the seeds unused. With this, the proponents aimed to prove the research of ampalaya seeds as an alternative source for coffee making which offers better health benefits (as antioxidant) at low cost and attainability. The study aimed to prove that ampalaya seeds are capable and feasible for coffee production. In line with this, the researchers would also want to prove whether it could serve as an antioxidant or not. The researchers created ampalaya coffee by starting with the normal proceedings as done with other coffee known to man. The coffee gave a bitter taste so as the ampalaya, that’s why the researchers decided to use the ampalaya seeds to make coffee as a substitute to the commercial ones instead of throwing them. The coffee gave a bitter taste which is normal for coffee without caffeine. The researchers can then conclude that ampalaya seeds are definitely possible for coffee production, it serves well as the other sources of coffee.
Statement of the Problem
Generally, this study seeks to determine the acceptability and marketability of the new product Ampalaya Seed Coffee in Daraga Albay, Philippines. Specifically, it attempts to find answers to the following questions:
1. What is the characteristic of ampalaya seed coffee samples in terms
Rationale
The researchers 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. Coffee is a much known beverage to the majority of the people. It is known for its stimulating effect on the functions of the brain, thus making the drinker active. Variants of coffee flavors were already produced all throughout the world aiming for the discovery of alternative sources for coffee production. On the otherside, Bittermelon (Momordicacharantia), commonly known as ampalaya, it is a fruit known for its bitter and astringent taste. Commonly, people eat its flesh and skin as food leaving the seeds unused. With this, the proponents aimed to prove the research of ampalaya seeds as an alternative source for coffee making which offers better health benefits (as antioxidant) at low cost and attainability. The study aimed to prove that ampalaya seeds are capable and feasible for coffee production. In line with this, the researchers would also want to prove whether it could serve as an antioxidant or not. The researchers created ampalaya coffee by starting with the normal proceedings as done with other coffee known to man. The coffee gave a bitter taste so as the ampalaya, that’s why the researchers decided to use the ampalaya seeds to make coffee as a substitute to the commercial ones instead of throwing them. The coffee gave a bitter taste which is normal for coffee without caffeine. The researchers can then conclude that ampalaya seeds are definitely possible for coffee production, it serves well as the other sources of coffee.
Statement of the Problem
Generally, this study seeks to determine the acceptability and marketability of the new product Ampalaya Seed Coffee in Daraga Albay, Philippines. Specifically, it attempts to find answers to the following questions:
1. What is the characteristic of ampalaya seed coffee samples in terms
Cited: Aligui, Emil MD (2006) Some facts about ampalaya (bitter gourd),http:gonatural.com.ph/ herbalblog/some-facts-about-ampalaya-bitter-gourd/ Dayrit, J M., Manalastas M.E.A.& Villezca K.J (2003) The Feasibility of ampalaya (momordica charantia linn)seeds as brewed coffee [Online] www.dost.gov.ph Torres,W.D PhD (2004) Ampalaya’s anti-diabetic property,http://www.charantia.com/ about-ampalaya/ APPENDICES CURRICULUM VITAE PERSONAL INFORMATION Name: Wendy Mae Ranara Atutubo Age: 19 years old Birthday: February 7,1993