Formulation and development of mocha drink utilizing Aguinaldo blend coffee and locally grown cacao / by Jean Marie M. Cruto, Alyssa P. Gutierrez and Rianne Anjela R. Sierra.

Research Study (Science High School) Cavite State University.

Includes bibliographical references.

College of Education (CED)

CRUTO, JEAN MARIE M.., GUTIERREZ, ALLYSSA P.., SIERRA, RIANNE ANJELA R.
Formulation and Development of Mocha Drink Utilizing Aguinaldo Blend Coffee and
Locally Grown Cacao Varieties. Research study submitted to the faculty of Laboratory
Science High School, College of Education, Cavite State University, Indang, Cavite. May
2019. Adviser: Ms. Sheryl N. Sierra.
This study was conducted to formulate and develop a mocha drink using Aguinaldo Blend
Coffee and locally grown cacao. The purpose of the study was to: (1) determine the
characteristic of CvSU Aguinaldo Blend Coffee mixed with cacao based on the standard quality
parameters such as: aroma, color and taste; (2) determine the best formulated mocha drink
among the chosen treatment from the varieties of cacao mixed with CvSU Aguinaldo Blend; (3)
determine the sensory characteristics and the acceptability of the produced improved mocha
drink based on age and gender of the respondents; and (4) determine the production cost of the
developed product. The process involved after the preparation of materials and equipment for
the cacao beans were fermentation, drying, sorting, roasting, winnowing and grinding, and
mocha drink formulation. Fermentation of cacao beans was done through the use of plastic
fermentation box. Drying through direct sunlight was done by placing the fermented cacao
beans at the drying bed. This was followed by sorting of the beans in which the smaller beans
were separated from the bigger ones.
After this process, roasting was performed by washing the beans in a pile of water and
cook it in a pan and mix it continuously. Winnowing and grinding were performed after the beans
were roasted. The mocha formulation for the pre-test was performed in a kitchen house using
kitchen utensils while the formulation for the final evaluation was performed at the building of
NCRDEC using the espresso machine. The evaluation of the produced mocha drink was done
through the use of evaluation forms or questionnaires. The respondents were composed of
randomly selected students and faculty members. Results in aroma for the pre-test showed that
Treatment 5, with 60 mL Aguinaldo Blend Coffee and 30 mL cocoa, has the strongest in terms
of aroma among the 12 treatments while Treatment 9, with 90 mL Aguinaldo Blend Coffee + 30
mL cocoa, was distinguished as dark brown in color and was distinguished as the strongest in
terms of color, while Treatment 4, with 30 mL Aguinaldo Blend Coffee and 120 mL cocoa was
determined as mild. For the final evaluation of the mocha dink, espresso machine was.
The result showed that Treatment 2 which contains 110 mL of Aguinaldo Blend Coffee,
30 mL of cocoa syrup and 60 mL of fresh milk is the most acceptable among aroma, color, and
taste. All of the treatments were acceptable in terms of aroma and color and Treatment 2 was
the only acceptable one in terms of its taste. In general, Treatment 2 is the most acceptable
treatment in the final evaluation. The formulated and developed mocha drink from the Aguinaldo
Blend Coffee and cacao tablea is feasible and ready for utilization guided by the process
implemented by the researchers, however, there were still recommendations to further improve
the quality of the produced mocha drink.

Submitted to the University Library 07/18/2019 RS-862