Development of an excelsa based coffee blend / by Briant Luis M. Signo, Jann Marifrancia L. Mojica and Janela Aira S. Mojica.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2014. Cavite State University- Main Campus,Description: xii, 72 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 633.73  Si2 2014
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: BRIANT LUIS M. SIGNO, JANN MARIFRANCIA L. MOJICA and JANELA AIRA S. MOJICA. Development of an Excelsa Based Coffee Blend. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2014: Adviser. Dr. Ruel M. Mojica and Engr. Rosalie A. Pelle. The study sought to determine the socio-demographic characteristics of the respondents in terms of age, gender and educational attainment; to identify the appropriate proportions of coffee varieties in producing an excelsa based coffee blend; to determine the level of acceptability of prospective consumers on the excelsa based coffee blend in terms of dry fragrance, wet aroma, flavor, mouthfeel and aftertaste; to determine if the significant relationship between the respondents’ socio-demographic characteristics and their perceived level of acceptability of excelsa based coffee blend and to determine the cost in producing of one pack excelsa based coffee blend. Sixty eight percent of the participants were ages 15 to 24, 13 percent were ages 25 to 34, 7 percent were ages 35 to 44 and 55 to 64 respectively, and 5 percent ages 45 to 54. The youngest participant ages 15 while the oldest ages 63. Sixty percent are female while 40 percent are male. Participants were high school students, college students, and faculty/ employees. Twelve excelsa coffee based blends were prepared using four coffee varieties in different proportions. Excelsa comprised the biggest proportion in all coffee blends. Blend 7 yielded the highest mean with “Acceptable” rating. On the other hand, Blend 3 got the lowest mean with “Moderately Acceptable” rating. The acceptability of excelsa based coffee blends were tested in terms of dry fragrance, wet aroma, flavor, mouthfeel and aftertaste. In terms of dry fragrance, Blend 1 was “Almost Perfect” rating while blends 4, 10 and 12 were “Good”. In wet aroma, Blend 5 was “Good” rating while blends 2 and 3 were “Good”. In terms of flavor, Blend 12 was “Moderately Great” while Blends 2, 3 and 6 were “Good”. For mouthfeel, blends 11 and 12 were “Slightly Heavy” while Blend 4 was “Neither Heavy nor Light” rating. In terms of aftertaste, Blend 8 was “Strong” while Blend 12 was “Slightly Strong”. Age, gender, and educational attainment were found not significantly related to the level of acceptability of excelsa based coffee blend. The average cost of excelsa based coffee blend was 50.47 for every 100 gram pack. The computation was based from costs of bean, equipment rental, packaging and labor cost.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Collection Call number Materials specified URL Status Notes Date due Barcode
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 633.73 Si2 2014 (Browse shelf(Opens below)) Link to resource Room use only RS-706 00008986

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

BRIANT LUIS M. SIGNO, JANN MARIFRANCIA L. MOJICA and JANELA AIRA S. MOJICA. Development of an Excelsa Based Coffee Blend. Research Study. Science High School, College of Education, Cavite State University, Indang, Cavite. April 2014: Adviser. Dr. Ruel M. Mojica and Engr. Rosalie A. Pelle.

The study sought to determine the socio-demographic characteristics of the respondents in terms of age, gender and educational attainment; to identify the appropriate proportions of coffee varieties in producing an excelsa based coffee blend; to determine the level of acceptability of prospective consumers on the excelsa based coffee blend in terms of dry fragrance, wet aroma, flavor, mouthfeel and aftertaste; to determine if the significant relationship between the respondents’ socio-demographic characteristics and their perceived level of acceptability of excelsa based coffee blend and to determine the cost in producing of one pack excelsa based coffee blend.

Sixty eight percent of the participants were ages 15 to 24, 13 percent were ages 25 to 34, 7 percent were ages 35 to 44 and 55 to 64 respectively, and 5 percent ages 45 to 54. The youngest participant ages 15 while the oldest ages 63. Sixty percent are female while 40 percent are male. Participants were high school students, college students, and faculty/ employees.

Twelve excelsa coffee based blends were prepared using four coffee varieties in different proportions. Excelsa comprised the biggest proportion in all coffee blends.

Blend 7 yielded the highest mean with “Acceptable” rating. On the other hand, Blend 3 got the lowest mean with “Moderately Acceptable” rating.

The acceptability of excelsa based coffee blends were tested in terms of dry fragrance, wet aroma, flavor, mouthfeel and aftertaste. In terms of dry fragrance, Blend 1 was “Almost Perfect” rating while blends 4, 10 and 12 were “Good”. In wet aroma, Blend 5 was “Good” rating while blends 2 and 3 were “Good”. In terms of flavor, Blend 12 was “Moderately Great” while Blends 2, 3 and 6 were “Good”. For mouthfeel, blends 11 and 12 were “Slightly Heavy” while Blend 4 was “Neither Heavy nor Light” rating. In terms of aftertaste, Blend 8 was “Strong” while Blend 12 was “Slightly Strong”.

Age, gender, and educational attainment were found not significantly related to the level of acceptability of excelsa based coffee blend.

The average cost of excelsa based coffee blend was 50.47 for every 100 gram pack. The computation was based from costs of bean, equipment rental, packaging and labor cost.


Submitted copy to the University Library. 04/24/2014 RS-706

Copyright © 2024. Cavite State University | Koha 23.05