Potential of artocarpus camansi blanco (camasi seeds) as an alternative Ricky B. Belison... [et. al]

Thesis Bachelor of Technology major in Hotel and Restaurant Management University of Rizal System-Morong 2018

EXECUTIVE SUMMARY: The study was mainly concerned with the potential of artocapus camansi blanco (camasi seeds as an alternative as an alternative beverage to coffea sp. linn (coffee) in terms of clarity, strength and body, aroma and flavor as revealed by two groups of respondents in university of rizal system morong campus for the s.y. 2017-2018. There were forty (40) URS students and forty (40) CIT instructors of the university of rizal system - morong, rizal, who were the respondents of the study. The study determined the potential camansi seeds as an alternative beverage to coffee using score card and hedonic scale. Significant difference on the acceptability of camansi seeds as an alternative beverage to coffee in terms of the given variables was also determined. The study found out that using the standard procedures in making coffee, camansi seeds can also be utilized as an alternative ingredient. Drying camansi seeds can be made using toaster. After such procedure, chop the seeds into small pieces and then roast it again. Grinding the seeds with the use of blender can be possible. Sift the grinded camansi seeds then roast it again to enhance the color and aroma for best presentation. Lacked aroma and for better result on its color, the camansi seeds can be re-roasted up to the desired results. The fine texture of the coffee product can be obtained by powderizing the seeds and properly sifting the material. In terms of clarity, strength and body, aroma and flavor of the camansi seeds as an alternative beverage, both respondents evaluated the sample as very much accepted. Likewise, on the level of acceptability of on Potential of Camansi seeds as an alternative beverage to coffee using hedonic scale, both respondents perceived it to be liked very much. The result illustrates significant difference on the evacuation of the two groups of respondents on the acceptability of camansi seeds as an alternative beverage to coffee with respect to clarity, strength and body, aroma and flavor.