TY  - BOOK
AU  - Bercacio,Edmark M.
AU  - Bordonado,Arnold P.
AU  - Buiza,Razzel SD
AU  - Jumawan,Mary Ann K.
TI  - Utilization of jackfruit (artocarpus heterophyllus, lann) seeds in making coffee
AV  - SB 379 .Ut89 2016
PY  - 2016///
KW  - Jackfruit
N2  - EXECUTIVE SUMMARY: 	This study was mainly concerned with UTILIZATION OF JACKFRUIT (Artocarpusheterophyluss, Lam.) SEEDS IN MAKING COFFEE in terms of appearance, aroma, color, taste and texture as revealed by the two groups of respondents, in University of Rizal System Morong, Campus for the S.Y 2015-2016. 	There were forty (40) student and twenty (20) CIT Instructors of the University of Rizal System Morong Campus who were involved in the study. 	The researchers determined the significant difference on the level of acceptability of jackfruit seeds in making coffee in terms of the given variables as perceived by the two groups of respondents using t-test. 	The study was conducted to determine the acceptability of Jackfruit Seeds in Making Coffee during the school year 2015-2016 in the University of Rizal System Morong Campus. 	On the level of acceptability of jackfruit seeds in making coffee as evaluated by the two groups of respondents with respect to appearance, aroma, color, taste and texture it obtained a weighted mean of 4.3,4.3, 4.6, 4.4, and 4.5 respectively and verbally interpreted as very much accepted. 	While the group of instructors with respect of appearance, color and texture obtained a weighted mean of 4.4, 4.4, and 4.3 respectively and verbally interpreted as very much accepted. The other variables were aroma and taste which obtained a weighted mean of 3.9 and 4.1 respectively and verbally interpreted as very much accepted. 	On the general acceptability of Jackfruit Seeds in Making Coffee as perceived by the respondents, it obtained weighted mean of 7.6 as revealed by the students which is verbally interpreted as liked very much, while the instructor it obtained weighted mean of 7.5 which is verbally interpreted as very much liked. 	From the summary of the findings, it was concluded that the acceptability of JACKFRUIT (Artocarpusheterophyluss, Lam.) SEEDS IN MAKING COFFEE was 'Very Much Accepted' by the respondents in the terms of different characteristics in terms of appearance, aroma, color, taste and texture however, the acceptability of JACKFRUIT (Artocarpusheterophyluss, Lam.) SEEDS IN MAKING COFFEE as perceived by the two groups of respondents was 'Liked Very Much'. 	Based on the findings and conclusions drawn the following recommendations are hereby offered. First, the aroma and flavor of the product considering the roasting of the seeds, measurement of coffee and the quality of the seeds should be improved. Second, to use different kind of seeds in making coffee. Third, add more ingredients to the coffee like creamer and lastly, try other product in making coffee
ER  -