Chapter 1

Chapter 1
Introduction
Background of the study
The Jackfruit (Artocarphuseterophyllus) commonly called Langka a species of tree in the
Artocarpus genus of the mulberry family (Moraceae). It is one of the popular fruit species in the
Philippines. has a handsome and stately tree, it grows in enormous size. Jackfruit outer surface
too is covered with blunt thorn-like projections, which become soft as the fruit ripe. Langka is
considered as the Largest tree-borne fruit in the world. The fruit is green when unripe and yellow
when ripe. Jack fruit seeds are very rich in digestible starch, protein, calcium, phosphorus and
iron. It has strong disagreeable odor. It grows profusely in Southeast Asian nations from March
to June. Jackfruit is infamous for its tasty fruit you can't help but eat so many for its taste.
(Gutierrez miranda, 2012)
In our local area, we often eat langka seed by boiling or roasting them like chestnuts. Langka is
sold at a very slow prices because of their abundance, This is manifested by its wide distributions
and cultivation.. The local price in Cagayan De Oro is P30 per kilo. The Langka seeds is good
source of calcium; phosphorus, iron, protein and starch.(purdeu.edu, 2001)
Coffee is a beverage prepared from dried ground beans of coffee Arabica the berries are rich in
caffeine, Which stimulates CNS and cardio respiratory system and result in mild addictive
symptom.(Michael C. Wright, Aug. 25, 2010)

The Researchers pursued this study because using this study. Langka seeds can be made into
another new and useful product instead of boiling or roasting it. the Researchers chose coffee
because it has been a common hot drink for everyone. It almost a part of daily routine of man.
Statement of the problem
The Langka is abundant in the Philippines, It is also a steady source of garbage during langka
seasons. Not all eat langka seeds, which end up being disposed without thinking what their other
uses are, some of the langka seeds are dumped in landfills or left to rot in the streets or markets.
Objectives
General:
-This study will determine the feasibility of coffee made from langka seeds. And to be aware of
many profitable uses of langka seeds instead of throwing them away.

Specific
It answers the following questions:
-does it give a healthy effects to the drinkers ?
-does it have the same color like the regular coffee ?
-does it have the same aroma like the regular coffee ?
Hypothesis
Alternative
It is not possible to make a regular coffee out of langka seeds.
Null
It is not possible to make regular coffee out of langka seeds.
Significance of the study
This study could make a new way product out of langka seeds, the more uses of the
langka fruit could increase its demand, It can generate more income to the farmers. It would be
quite easy then to procure seeds because of the many varieties of the langka that produces a
substantial amount of large langka seeds.

This Study could generate additional income, and the utilization of Langka waste. This project
could be added to the growing list of exported products that the southeast is known for. The use
of this materials would be also in accordance with god's command to be steward for everything
that he has given.
Scope and Delimitations
This Study is limited to the feasibility of coffee from langka seeds and discuss the nutritional
content of the langka seeds in depth. It is the scope of the study to compare characteristics and
acceptability of the samples of coffee from marang seeds differently prepared and commercial
coffee. The samples were evaluated in terms of color, texture, aroma, taste, body and
acceptability. A board of evaluators who are coffee drinkers were chosen among students and
faculty of LDCU and people outside the LDCU. The assessment chemical characteristics of the
coffee were not included in this study. The coffee from langka seeds was developed at
researchers' house while the evaluation of product will be done in the vicinity of Liceans for the
school year 2017-2018.

Definition of Terms
Aroma A smell, especially the pleasant one for this study, it refers to the pleasant smell of
coffee
Body The viscosity, weight, and thickness of the coffee when in the mouth
Coffee A brewed beverage with dark, slightly acidic flavor prepared from roasted seeds
of the coffee plant.
Grinding To reduce to powder or small fragments by friction.
Roasting A cooking method that uses dry heat, whether an open flame. Oven or other heat
source.
Taste The relation between acidity, aroma.

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Chapter 1

Background of the study

The Jackfruit (Artocarphuseterophyllus) commonly called Langka a species of tree in the

(Gutierrez miranda, 2012)

source of calcium; phosphorus, iron, protein and starch.(purdeu.edu, 2001)

symptom.(Michael C. Wright, Aug. 25, 2010)

Statement of the problem

many profitable uses of langka seeds instead of throwing them away.

It answers the following questions:

-does it give a healthy effects to the drinkers ?

-does it have the same color like the regular coffee ?

-does it have the same aroma like the regular coffee ?

It is not possible to make a regular coffee out of langka seeds.

It is not possible to make regular coffee out of langka seeds.

Significance of the study

substantial amount of large langka seeds.

that he has given.

Scope and Delimitations

school year 2017-2018.

of the coffee plant.

Grinding To reduce to powder or small fragments by friction.

Taste The relation between acidity, aroma.

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