Development of coffee bar using Arabic and liberica and their different blends / by Charlene Joy D. Ramos, Myko Xylene L. Ramos and Micah R. Torress.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2011. Cavite State University- Main Campus,Description: xv, 55 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 633.73  R14 2011
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: RAMOS, CHARLENE JOY D., RAMOS, MYKO XYLENE L. and TORRES, MICAH R. Development Of Coffee Bar Using Arabica And Liberica And Their Different Blends. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Prof. Daisy M. Marca The study entitled “Development of Coffee Bar Using Arabica and Liberica and Their Different Blends” was conducted at Home Economics Vocational and Technical Education Department, College of Education, Cavite State University, Indang, Cavite from December 2010 to January 2011. This study also aimed to develop coffee bar using Arabica and Liberica varieties of coffee and their different blends. Specifically, this study aimed to: 1) determine the sensory properties of the coffee bar and their different blends; 2) determine the coffee variety and blend that gave the most acceptable coffee bar; 3) determine the comparison between the developed coffee bar and the available Aguinaldo Blend coffee bar; and 4) determine the cost of production of the developed coffee bar using Arabica and Liberica and their different blends. Complete Randomized Design (CRD) with six treatments and three replications was used in the study. The characteristics of such treatments were compared with the control treatment (To). The samples of the coffee bar using Arabica and Liberica and their different blends which were presented to 15 panelists from the Home Economics Vocational and Technical Department, College of Education, Cavite State University, Indang, Cavite revealed the three best treatments in the study. The acceptability of these three treatments was evaluated by 100 randomly selected consumers with age ranging from 13-17 years old from Cavite State University from which the most acceptable coffee bar was obtained. Analysis of Variance (ANOVA) was used to determine the significant differences between the treatments. Duncan’s Multiple Range Test (DMRT) was used to locate the differences between the treatments. Highly significant differences were observed in terms of color and general acceptability of the samples. The produced coffee bars were not significantly different from each other in terms of aroma, off-flavor, flavor, texture and crispiness because these attributes were not affected by the different proportions of Aguinaldo Blend, Arabica and Liberica coffee.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 633.73 R14 2011 (Browse shelf(Opens below)) Link to resource Room use only RS-616 00007985

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

RAMOS, CHARLENE JOY D., RAMOS, MYKO XYLENE L. and TORRES, MICAH R. Development Of Coffee Bar Using Arabica And Liberica And Their Different Blends. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Prof. Daisy M. Marca

The study entitled “Development of Coffee Bar Using Arabica and Liberica and Their Different Blends” was conducted at Home Economics Vocational and Technical Education Department, College of Education, Cavite State University, Indang, Cavite from December 2010 to January 2011. This study also aimed to develop coffee bar using Arabica and Liberica varieties of coffee and their different blends.

Specifically, this study aimed to: 1) determine the sensory properties of the coffee bar and their different blends; 2) determine the coffee variety and blend that gave the most acceptable coffee bar; 3) determine the comparison between the developed coffee bar and the available Aguinaldo Blend coffee bar; and 4) determine the cost of production of the developed coffee bar using Arabica and Liberica and their different blends.

Complete Randomized Design (CRD) with six treatments and three replications was used in the study. The characteristics of such treatments were compared with the control treatment (To).

The samples of the coffee bar using Arabica and Liberica and their different blends which were presented to 15 panelists from the Home Economics Vocational and Technical Department, College of Education, Cavite State University, Indang, Cavite revealed the three best treatments in the study. The acceptability of these three treatments was evaluated by 100 randomly selected consumers with age ranging from 13-17 years old from Cavite State University from which the most acceptable coffee bar was obtained.

Analysis of Variance (ANOVA) was used to determine the significant differences between the treatments. Duncan’s Multiple Range Test (DMRT) was used to locate the differences between the treatments.

Highly significant differences were observed in terms of color and general acceptability of the samples. The produced coffee bars were not significantly different from each other in terms of aroma, off-flavor, flavor, texture and crispiness because these
attributes were not affected by the different proportions of Aguinaldo Blend, Arabica and Liberica coffee.


Submitted to the University Library 05/09/2011 RS-616

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