Republic of the Philippines

St. Louise de Marillac College of Sorsogon

Burgos Street, Talisay, Sorsogon City

ROASTED RICE COFFEE: AN ALTERNATIVE TO GRANULATED COFFEE

Mark Anthony Reamor

Marion John Uy

Anna Marie Base

RodelynJoven

Joyce Lareza

JancesMapula

Marjorie Tabilin

Gianne Joy Ucag

DanicaVillarroya

December 2019
 ACKNOWLEDGEMENT

The researchers would like to convey their genuine and heartfelt gratitude to the

following persons for their unbounded help and involvement in the pursuant of this study.

The researchers would also like to extend their earnest appreciation to these people who

extended their all-out support and who played a vital role in making this study successful:

To Ms. Frenie D. Ajero, principal of the Saint Louise de Marillac College of

Sorsogon Senior High School Department, for allowing the researchers to gather valuable

information for the completion of this research;

To Mr. Niel Fullente, the research adviser, who unselfishly showed his

professional concern, understanding assistance and guidance which made this study a

challenging yet fulfilling one;

To the respondents of this research study, for their wholehearted participation

and cooperation, time and effort in answering the questions which made this research

study possible;

To the researchers’ classmates and friends, who shared their inspiring words of

encouragement to pursue their quest despite of the struggles researchers had to deal with.

And also, for their continuous support in this work and for turning it into a heart-warming

escapade;

To the researchers’ parents, for their unending care, concern and unconditional

love. And also for extending their support, may it be moral or financial;
 Above all, to God Almighty, for the gift of strength, wisdom, courage and well-

being that the researchers used to prevail over the difficulties in pursuing this study and

for making all things possible in His time.

- M.A.R., M.J.U., A.M.B., R.J.,

J.L., J.M., M.T., D.V.G.J.U.

ABSTRACT

RESEARCH TITLE: ROASTED RICE COFFEE: AN ALTERNATIVE TO

GRANULATED COFFEE

RESEARCHERS: MARK ANTHONY REAMOR

MARION JOHN UY

ANNA MARIE BASE

RODELYN JOVEN

JOYCE LAREZA

JANCES MAPULA

MARJORIE TABILIN

GIANNE JOY UCAG

DANICA VILLAROYA

TRACK ANG SECTION: ABM – BLESSED JOSEPH MAYR-NUSSER

SCHOOL: SAINT LOUISE DE MARILLAC COLLEGE OF SORSOGON

Summary

Coffee has a great impact in humans, once dubbed as the gasoline of life.

It is a universally accepted beverage that most people drink to be awake and become

energetic to the well in their daily life. The reason behind this may vary but one thing’s

for sure there is something in every little cup of it. Unfortunately, coffee also has
negative effects to a human’s body especially when consumed greater than the advisable

consumption.

This study entitled “Roasted Rice Coffee: An Alternative to Granulated Coffee”

assessed the roasted ricecoffee as an alternative to granulated coffee. Specifically, this

study sought answers to the following sub-problems:

1. What is the profile of the respondents in terms of:

a. Age

b. Gender

c. Year level and strand

2. What is the level of acceptability of Roasted Rice Coffee and Granulated

coffee in terms of:

a. Taste

b. Texture

c. Aroma

d. Stimulating effect

3. Is there a significant difference in level of acceptability between the Roasted

Rice Coffee and Granulated Coffee in terms of:

a. Taste

b. Texture

c. Aroma

d. Stimulating effect

4. What are the possible recommendations to improve the said product as an

alternative coffee?
 For the assurance of the individuality of the study, several related literatures and

studies regarding the roasted rice coffee and granulated coffee were reviewed. The

theories that scaffold this study are the Theory of Food Choice Development, The Nature

of Human Preference: Global Evidence, and the Caffeine Activation Theory. From these

theories, the researchers draw in their own theory which invokes the idea that roasted rice

coffee can be an alternative to granulated coffee.

The respondents of the study were randomly selected fifty (50) senior high school

students who drink coffee. The respondents are the students of Saint Louise de Marillac

College of Sorsogon Senior High School Department (SLMCS) of school year (S.Y.)

2019-2020. The researchers include students of Grades 11 and 12 of all strands – General

Academic Strand (GAS), Accountancy, Business and Management (ABM), Humanities

and Social Sciences (HUMMS), Science, Technology, Engineering and Mathematics

(STEM), and Technical Vocational Livelihood (TVL).

The Instrument used in this study is survey questionnaire which is based on likert

scale. The likert scale used is 4 points scale ranging from fully accepted to not accept.

The researcher used the experimental research design.

 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

I like coffee because it gives me the illusion that I might be awake – Lewis Black

Coffee has a great impact in humans, once dubbed as the gasoline of life. It is a

universally accepted beverage that most people drink to be awake and become energetic

to the well in their daily life. The reason behind this may vary but one thing’s for sure

there is something in every little cup of it.

Coffee is defined as a beverage prepared from the roasted seeds of the coffee

plant, called coffee beans.1It originated from Abyssinia, the former name of Ethiopia. The

term ‘‘coffee’’ is likely originated from the Arabian word qahweh, from which the

Turkish word kahveh, the Italian caffe, and the Duthchkoffieall derived. The coffee

spread through Arabia in the 13th Century and became popular in Europe during the

16thand 17th centuries. In the Philippines, coffee was brought by the Spanish friars in

1740 and by that time, Filipinos became coffee drinkers.

There are about 2.25 billion cups of coffee are being consumed in the world every

day.2 Out of a seven billion population in the world, almost 3 billion people drinks coffee.

It says much about the demand and impact of coffee in the world’s economy. In the

Philippines, based from statistics conducted by Martha Jean Sanchez 3, in the year of 2017
there were three million 60kg bags of coffee were consumed in the country and most of

the consumed type of coffee is the soluble coffee.

Instant coffee also known as soluble coffee is a coffee that was made from coffee

beans that have been roasted and ground. 4 Coffee flavor and aroma are then extracted

from the ground beans with hot water. Coffee extract can be dried using two ways; the

spray-drying and freeze-drying.5In freeze-drying, the coffee extract is frozen to about

-40°C and cut into granules. The frozen granules are then dried at low temperature under

vacuum. On the other hand, spray-drying can also be used to dry the coffee extract. It is

the most commonly used drying process. In this process the coffee extract is sprayed into

a stream of hot air at the top of a tall cylindrical tower. As the droplets fall, they dry,

becoming a fine powder when it reached the bottom. The powder may then be texturized

into granules to facilitate dosage and dissolution. The only difference of this two is that

the quality of the aroma and flavor are preserved rapidly in spray-drying than in freeze-

drying that was protected by the very low temperature and gentle drying conditions.

Instant coffee is a widely consumed type of coffee in the Philippines. Caffeine

present in coffees may vary depending on what type of coffee it is and how the coffee

was brewed (Ivan Bez, 2015)6. The different types of coffee are expresso, macchiato, café

latte, cappuccino, Americano. Coffee varies in brewing method as well. Some of the

brewing methods are as follows: espresso machine, hand held espresso machine, stovetop

espresso maker, aeropress, French press, coffee bag, vacuum/siphon pot, percolator,

manual pour over coffee makers, machine pour over coffee makers 7. These different

methods are used to make a coffee that was suited for an individual’s preference and

taste.
 Caffeine is a stimulant and was considered to be the most commonly used

psychoactive drug in the world. Soda, tea and coffee are classified as the most common

sources of caffeine.8Unlike the naturally brewed coffee, instant coffee has less caffeine

yet has the same effects in the body if a person consume more than the average

consumption.

Coffees have different side effects in the human’s body; it’s either classified as

positive or negative effect. According to some studies some benefits of coffee are the

following; (1) coffee affects the human’s brain since coffee has been known to increase

cognitive function and improve concentration of an individual. Caffeine is believed to

help ward off some neurodegenerative diseases such as Alzheimer’s and Parkinson’s and

also it decreases risk of depression and suicide; (2) it affects the Humans’ metabolism.

Coffee can use as a successful way to lose weight, caffeine has proven to increase

metabolism and there for help burn more calories; (3) coffee greatly reduces the risk of

liver cancer according to some studies along with the World Health Organization. It also

lowers the risk of fibrosis and cirrhosis of the liver, and slows the progression of liver

diseases in some patients; (4) it lowers the risk of type 2 diabetes based from

observational studies conducted and shows that the coffee drinkers have a much lower

risk of the said disease.

Coffee is generally healthy yet when an individual consumed more than 400mg of

caffeine per day which is equivalent to around four (4) cups of brewed coffee, can cause

negative effects in the body. Some of its unlikely effects are; it increases blood pressure

but is not applicable to regular coffee drinkers.In this interesting phenomenon,

researchers hypothesize that the effects of caffeine such as blood pressure-raising varies

depending on the tolerance of the consumer. Coffee can also cause insomnia.

Humans metabolized coffee differently; some people do it quickly, others

slowly.Caffeine lasts in the body for around 5-6 hours for healthy individuals and higher

depending on liver health and several factors. Therefore, drinking coffee in the late

afternoon or early evening may harm the sleeping cycle of an individual. Caffeine

withdrawal leads to negative side effects such as headaches, tiredness, and lethargy and

usually goes away soon after some days of caffeine abstinence. It may worsen acid reflux

and heartburn symptoms because coffee can weaken the lower esophageal sphincter, a

valve which keeps stomach acid out of the esophagus. It can cause anxiety and panic

attacks when large amount of caffeine is consumed, coffee may increase the risk for

pregnancy complications such as abortion and stillbirth. This happens when a pregnant

woman surpasses the advisable limit of caffeine consumption, which is less than 200mg

per day. Too much consumption of coffee may aggravate irritable bowel syndrome (IBS)

and other symptoms of gastrointestinal distress due to the way in which it acts as a

stimulant on the colon and also stimulates secretion of gastric acid. Some coffee drinks

contain large amount of sugar and fat that is not healthy for the body.

There are some people who are allergic or intolerant to coffee. Coffee allergies

are rare yet those who have it will have an adverse reaction and severe symptoms shortly

after consuming it. Coffee intolerance depends in the human’s genes and some people

cannot metabolize caffeine well and that causes a much higher risk of an accidental

“overdose” in such people. Some of these symptoms may include jitters, dizziness, and

extreme side effects such as shortness of breath or a tight feeling in the chest.
 Because of the high-pricing and negative effects of coffee, some people tend to

find alternatives as substitute to satisfy their cravings. Roasted Rice Coffee is used in the

Philippines as a substitute for high-priced coffee beans in the early 1990’s and quite

popular in the Mountainous region in the country. It was first introduced in Banna Town

in Ilocos as a family business of Sarah Dabucon of Barangay Sinnamar in the year 2003.

By that, roasted rice coffee production was known and served as the source of sustainable

income to the farmers of the said town.

Statement of the Problem

This study assessed the Roasted Rice Coffee as an alternative to Granulated

Coffee. Specifically, this study sought answers to the following sub-problems:

1. What is the profile of the respondents in terms of:

a. Age

b. Gender

c. Year level and strand

2. What is the level of acceptability of Roasted Rice Coffee and Granulated

coffee in terms of:

a. Taste

b. Texture

c. Aroma

d. Stimulating effect
 3. Is there a significant difference in level of acceptability between the

Roasted Rice Coffee and Granulated Coffee in terms of:

a. Taste

b. Texture

c. Aroma

d. Stimulating effect

4. What are the possible recommendations to improve the said product as an

alternative coffee?

Assumptions of the Study

1. There is a variation in the profiling of the students in terms of age, gender and

year level and strand.

2. The level of acceptability between the roasted rice coffee and granulated

coffee in terms of taste, texture, aroma and stimulating effect may vary.

3. Possible recommendations to improve the said product as an alternative

coffee.

Hypothesis of the Study

There is a significant difference in the level of acceptability between the Roasted

Rice Coffee and Granulated Coffee.

Scope and Delimitation

This study assessed theRoasted Rice Coffee as an alternative to Granulated

Coffee. It did not include the other classifications of coffee.

This study identified the level of acceptability among the students in terms of

taste, texture, aroma and stimulating effect. It did not evaluate the reason of the

respondents in their stated level of preferences.

The respondents of the study were randomly selected fifty (50) senior high school

students who drink coffee. The respondents are the students of Saint Louise de Marillac

College of Sorsogon Senior High School Department (SLMCS) of school year (S.Y.)

2019-2020. The researchers include students of Grades 11 and 12 of all strands – General

Academic Strand (GAS), Accountancy, Business and Management (ABM), Humanities

and Social Sciences (HUMMS), Science, Technology, Engineering and Mathematics

(STEM), and Technical Vocational Livelihood (TVL).

Significance of the Study

This study was undertaken to find out if the Roasted Rice Coffee could be an

alternative to Granulated Coffee.The result of this study will be beneficial to the

following:

Students. The findings of this study would provide them knowledge regarding

Roasted Rice Coffee as an alternative to Granulated Coffee. The knowledge is relevant

for the students to know the benefits of the alternative coffee.

 Community.The findings of this study would provide them knowledge regarding

Roasted Rice Coffee as an alternative to Granulated Coffee. The knowledge is relevant

for the community to know which product is healthier to drink.

Coffee producers.The findings of this study would provide them knowledge

regarding Roasted Rice Coffee as an alternative to Granulated Coffee. The knowledge is

relevant for the coffee producers to serve as an awareness regarding the Roasted Rice

Coffee as an alternative to Granulated Coffee.

Coffee consumer.The result of this study would provide them knowledge

regarding Roasted Rice Coffee as an alternative to Granulated Coffee and the possible

measures to be conducted regarding Roasted Rice Coffee as an alternative to Granulated

Coffee.

Farmers.This study would provide additional information to their prior

knowledge regarding Roasted Rice Coffee as an alternative to Granulated Coffee.

Future researchers.This study would serve as a source of Information that can

be used as reference for the study.

Definition of Terms

The following terms used in the study are defined conceptually and operationally

for ease of understanding:

Acid Reflux.This refers toa common condition that features a burning pain,

known as heartburn, in the lower chest area.9

 In this study, this refers to the illness that a coffee consumer could obtain for

consuming a large amount of caffeine.

Alzheimer.This refers to the type of dementia that causes problems with memory,

thinking and behaviour. Symptoms usually develop slowly and get worse over time,

becoming severe enough to interfere with daily tasks.10

In this study, this refers to the kind of disease that coffee helps delay the onset or

reduce the risk of development.

Anxiety.This refers to a feeling of worry, nervousness, or unease.11

In this study, this refers to the illness that a coffee consumer could obtain for

consuming a large amount of caffeine.

Aroma.This refers to a strong, pleasant smell which is usually from food or

drink.12

In this study, this refers to one the characteristics of coffee that affects the

preference of the user.

Caffeine.This refers to the natural stimulant most commonly found in tea, coffee

and cacao plants.13

In this study, this refers to a component usually available in all kinds of coffee.

Cirrhosis.This refers to a condition that causes scar tissue to gradually replace your

healthy liver cells.14

In this study, this refers to one of the illness that coffee helps to reduce the risk.
 Coffee consumers.This refers to the types of people who drinks or consume

coffee.

In this study, they will serve as the respondents.

Esophagael Sphincter. This refers toa circular band of muscle that closes the

lastfew centimeters of the esophagus and prevents the backward flow of stomach

contents.15

In this study, this refers to a part of a body that weakens by consuming a large

amount of caffeine.

Fibrosis.This refers to the development of fibrous connective tissue as a

reparative response to injury or damage.16

In this study, this refers to one of the illness that coffee helps to reduce the risk.

Freeze drying. This refers to the water removal process typically used to preserve

perishable materials, to extend shelf life or make the material more convenient for

transport.17

In this study, this refers to one of the methods in the production of instant coffee.

Gastrointestinal Distress.This refers to any condition or disease that occurs

within the gastrointestinal track – mouth, esophagus, stomach, small and large intestine,

and anus.18

In this study, this refers to the illness that a coffee consumer could obtain for

consuming a large amount of caffeine.

 Granulated coffee. This refers to the beverage in a form of a powder, granules,

or concentrated liquid, made from coffee and able to be quickly reconstituted by adding

water.19

In this study, this refers to the subject used as a basis to prove the validity of the

rice coffee as an alternative.

Insomnia.This refers todifficulty falling asleep or staying asleep, even when a

person has the chance to do so.20

In this study, this refers to the illness that a coffee consumer could obtain for

consuming a large amount of caffeine.

Irritable bowel Syndrome (IBS). This refers to a widespread condition

involving recurrent abdominal pain and diarrhea or constipation, often associated with

stress, depression, anxiety, or previous intestinal infection.21

In this study, this refers to the illness that a coffee consumer could obtain for

using a large amount of caffeine.

Jitters. This refers to a feeling of extreme nervousness.22

In this study, this refers to the illness that a coffee consumer could obtain for

consuming a large amount of caffeine.

Lethargy.This refers toa state of sluggishness, inactivity, and apathy.23 

In this study, this refers to the illness that a coffee consumer could obtain for

consuming a large amount of caffeine.

 Level of acceptability.This refers to the degree of the worthiness of being

accepted.

In this study, this refers to the rating given by the respondents, in general, to the

product.

Parkinson’s Disease. This refers to progressive nervous system disorder that

affects movement. Symptoms start gradually, sometimes starting with a barely noticeable

tremor in just one hand.24

In this study, this refers to the kind of disease that coffee helps reduce the risk of

development.

Roasted rice coffee.This refers to a roasted grain beverage served hot or iced and

sweetened to taste.25

In this study, this refers to the subject being experimented to prove its validity as

an alternative for instant coffee.

Spray drying. This refers to the a well-known method of particle production

which comprises the transformation of a fluid material into dried particles, taking

advantage of a gaseous hot drying medium, with clear advantages for the fabrication of

medical devices.26

In this study, this refers to the most preferable kind of method in the production of

instant coffee.
 Taste.This refers to a flavour and feeling produced by food or drink in your

mouth that tells you what it is and lets you appreciate it, or the ability to have this

feeling.27

In this study, this refers to one the characteristics of coffee that affects the

preference of the user.

Notes

1
n.a. (2019). What is coffee?Coffee club. Retrieved on August 16, 2019 from

http://www.ocoffeeclub.com/all-about-coffee/what-is-coffee.html

2
n.a. (n.d.). How much coffee is consumed in the world every day?Bonami int. Retrieved

on August 16, 2019 from http://www.bonamigifts.com/how-much-coffee-is-

consumed-in-the-world-everyday/

3
Sanchez, M.J. (July 30, 2019). Total coffee consumption 2008-2017.Statista. Retrieved

on August 16, 2019 from https://www.statista.com/statistics/314989/philippines-

total-coffee-consumption/

4
n.a. (2019). All about coffee.Coffee and Health. Retrieved on August 17, 2019 from

https://www.coffeeandhealth.org/all-about-coffee/instant-coffee/

5
n.a. (2019). All about coffee.Coffee and Health. Retrieved on August 18, 2019 from

https://www.coffeeandhealth.org/all-about-coffee/instant-coffee/

6
Bez, I. (January 30, 2016). 12 different types of coffee explained. Latte art guide.

Retrieved on August 18, 2019 from https://www.latteartguide.com/2016/01/

different-types-of-coffee.html

7
Alex (February 16, 2016). Coffee brewing methods: 19 ways to brew amazing coffee.

Home grounds. Retrieved on August 24, 2019 from

https://www.homegrounds.co/the-complete-guide-to-coffee-brewing-methods/
8
Harbolic, B.K. (2018).What is caffeine?Medicine net. Retrieved on August 25, 2016

fromhttps://www.medicinenet.com/caffeine/article/htm#what_is_caffeine

9
Retrieved on August 25, 2019 fromhttps://www.medicalnewstoday.com/articles/

146619.php

10
Retrieved on August 25, 2019 fromhttps://www.alz.org/alzheimers-dementia/what-is-

alzheimers,

11
Retrieved on August 25, 2019 fromhttps://www.google.com/search?q=anxiety

=meaning&oq=anxiety=meaning&aqs=chrome..69i57.5642j0j4&client=ms-

android-oppo&sourceid=chrome-mobile&ie=UTF-8

12
Retrieved on August 25, 2019 fromhttps://dictionary.cambridge.org/us/dictionary

/english/aroma

13
Retrieved on August 25, 2019 fromhttps://www.healthline.com/nutrition/what-is-

caffeine#section1

14
Retrieved on August 25, 2019 fromhttps://www.webmd.com/digestive-

disorders/understanding-cirrhosis-basic-information

15
Retrieved on August 25, 2019 from https://www.encyclopedia.com/medicine/diseases-and-

conditions/pathology/achalasia

16
Retrieved on August 25, 2019 fromhttps://www.news-medical.net/health/What-is-
 Fibrosis.aspx

17
Retrieved on August 25, 2019 fromhttps://www.millrocktech.com/lyosight/

lyobrary/what-is-freeze-drying/

18
Retrieved on August 25, 2019 fromhttps://www.drugs.com/article/gastrointestinal-

disorders.html

19
Retrieved on August 25, 2019 fromhttps://www.definitions.net/definition

/instant+coffee

20
Retrieved on August 25, 2019 fromhttps://www.sleepfoundation.org/insomnia/what-

insomnia

21
Retrieved on August 25, 2019 fromhttps://www.google.com/search?ei=axp_XczGLp

H1hwPVi6do&q=irritable+bowel+syndrome+meaning

22
Retrieved on August 25, 2019 fromhttps://www.google.com/search?q=jitters+meaning

&oq=jitters+meaning&aqs=chrome..69i57.3248j0j7&client=ms-android-

samsung-gj-rev1&sourceid=chro

23
Retrieved on August 25, 2019 fromhttps://study.com/academy/lesson/what-is -

lethargy-definition-causes-symptoms.html

24
Retrieved on August 26, 2019 fromhttps://www.mayoclinic.org/diseases-

conditions/parkinsons-disease/symptoms-causes/syc-20376055

25
Retrieved on August 26, 2019 fromhttp://risesoycoffee.weebly.com/about-rice-
 coffee.html

26
Retrieved on August 26, 2019 fromhttps://www.intechopen.com/books/biomaterials-

physics-and-chemistry-newedition/spray-drying-an-overview

27
Retrieved on August 26, 2019 fromhttps://dictionary.cambridge.org/us/dictionary

/english/taste

CHAPTER II

THE REVIEW OF RELATED LITERATURE

This chapter presents the foreign and local related literatures and study, synthesis-

of-the-state-of-the-art and gap bridged by the study. This also presents the theoretical

framework and paradigm as well as the conceptual framework and paradigm.

Foreign Literature

The medical professionals recommended the advisable consumption of intake

depending on the age of the consumer. Kids under the age of twelve (12) are advised to

limit their consumption of coffee or caffeine to 400 milligrams (which is equivalent to 4

cups of coffee).1The advisable specific consumption for teens is not yet determined

however adolescents’ consumption of coffee is limited to the same amount for adults. To

sum it up, this article states that one of the factors that affect the effects of caffeine to a

human’s body is their age.

According to Farrell2, there is a direct relationship between the age and the

caffeine. Older adults may lead to a bigger impact of caffeine.In metabolizing caffeine,

the young people are able to quickly metabolize caffeine than the adults. She also stated

that one of the results of her study that was conducted toolder adults around 65-70-years-

old found out that 33% seniors are longer to metabolize caffeine compared to the younger

adults. The article states that 200 to 300 mg of caffeine in a day won’t have a negative

impact on sleep. This article also explained the quote “The half-life of caffeine is close to

six hours” by Michael T. Smith. This explains that drinking coffee can wake you up until

night.In having some troubles in falling asleep at night Michael Smith said that it is

advisable to lessen caffeine from your diet.

The researchers at Massachusetts General Hospital, Boston believe that caffeine

may harm sperm at a molecular level. A shot of espresso contains around 100 mg of

caffeine. Those men who drank 265 mg or more had the least chance of becoming

fathers.3 People consume coffee because of its relaxing effect to the body but it is not

advisable to drink a lot per day because it may damage one’s body. They should reduce
or limit drinking coffee and it is advisable not to take more than four cups a day to avoid

harming the fertility of men.

Coffee is among the most widespread and healthiest beverages in the world. It is

known to be a highly rich source of biologically active natural metabolites which possess

therapeutic effects and functional properties.4 According to this article, coffee is not only

for boosting energy level but it can also cure some health problems. Most of individuals

suffer from depression because of their personal problems in life and coffee is a possible

treatment since it has an antidepressant effect.

Today, coffee brews are getting stronger – and coffee brands can give you enough

(or more) of the recommended caffeine intake in just one cup. 5 For many people, sipping

on a cup of coffee every morning is not just part of the daily routine but a motivation to

get them out of bed. However, for some avid drinkers, just one cup of morning coffee is

not enough. Regardless of the numerous warnings regarding the advisable consumption

of coffee, many people are still eager to look for and try coffees that contains high

caffeine to start their day.

Local Literature

In the Philippines, they use rice coffee as a substitute for coffee beans. 6This is

mainly because roasted rice coffee does not contain caffeine that is dangerous for the

body when consumed more than the advisable level. Roasted rice coffee also has

numerous health benefits for the body including its ability to provide fast and instant

energy. It can also regulate and improve bowel movements. Roasted rice coffee is said to

be healthier than granulated coffee because it is organic unlike the other types of coffee
stated that is manufactured by different producers and contains chemicals to enhance its

taste and aroma.

Though rice coffee does not provide you the pleasure that you can get from your

regular coffee beans, but it can be a substitute if you ran out of coffee, Khanal(2018). 7

Rice coffeeis good enough as coffee beans. It is said to be delicious and can also give a

lot of health benefits. It is cheaper than the regular coffee beans and it is safe for children

to drink since it is gluten free and has a very low calorie hit.

Heavy coffee buyers are more biased towards 3-in-1 mixes and are typically NCR

and urban-based, and from homes with a relatively older demographic.8According to this

article, 93% of Filipino homes buy coffee mixes or instant coffees at least once a week.

Among the classifications of coffee, 3-in-1 mixes has the highest gross of sales. Filipinos

spend 30 pesos out of 100 pesos worth of beverages. This article states that the ongoing

coffee craze of the Filipinos reflect on their shopping habits. Typically, coffee buyers are

most commonly to be found in Metro Manila, South Luzon, Mindanao and other urban-

based homes with a relatively older demographic.

The demand for coffee continues to grow — projected to double by 2050 — the

consumers, could play a significant role by choosing sustainable coffee varieties, and

producers and sellers. In this way, we can help coffee persevere and survive in a harsher

future.9Nescafé, Kopiko, San Mig and Old Town are some of the brands in the 3-in-1

coffee segment available in the Philippines. These brands come with different options or

flavors. Nescafé and Kopiko landed in the top 10 of the most chosen consumer brands in

the country. The mother companies of the said coffee brands belong to the top 10 list of

companies that are the top sources of single-use, disposable packaging materials.
Regardless of the achievement of these brands, the buyers must not forget that the

problem of the country regarding the plastic pollution is continuously increasing and

keeps on damaging the planet. This article stated that the packaging of the 3-in-1 mixes

continue to swim into our waterways and coastal areas. Plastic packaging doesn’t

decompose until 20 years. This recommends the readers to choose a coffee variety that

helps sustain the environment and not contribute to the destruction of it.

Filipinos, along with their Southeast Asian neighbours, have been consistent in

being avid savers. After saving, Filipinos plan to spend their spare cash on new gadgets,

eating out and on travel.10According to this article, because of the Filipinos’ saving habit

they tend to be more drawn to 3-in-1 coffee mixes or ready-to-drink coffees to save more

money. This habit is also being applied to other household basic goods like shampoo,

conditioners, diapers, slice breads, food etc. Filipinos tend to buy economy packs of these

items.

Despite coffee’s apparent health benefits, a coffee habit has some drawbacks, too.

One can become dependent on caffeine for energy, though decaf drinkers do not face that

problem.11This article states that coffee consumption can interfere sleep. Even if the

consumer if able to sleep after drinking coffee, it is not advisable because caffeine will

prevent the consumers in having a restless sleep. Coffee has a lot of benefits to offer but

there are still risk and warnings in taking too much caffeinated beverages such as

suffering from headaches and anxiousness. Caffeinated beverages can also worsen acid

reflux symptoms. Consuming coffee drinks that contain high amounts of whipped cream,

caramel, chocolate or other sweeteners can reduce the effect of caffeine but might
increase the risk of adding a significant number of calories and fat grams to your daily

total and may result to gain weight.

Foreign Study

The study conducted by Zhon and Hyppönen12 states that heavy coffee

consumption was associated with a modest increase in cardiovascular disease risk (CVD).

The two researchers conducted their study in UK Biobank with the participants of

347,077 individuals including 8,368 incident CVD cases. After a thorough investigation,

the researchers came up with the result of as compared with participants drinking 1-2

cups per day. The risk of CVD was elevated for non-drinkers but those who reported

drinking 6 cups per day has much more risk of having the said disease and also explained

that the association was unaffected by genetic variants influencing caffeine metabolism.

Therefore, coffee consumption beyond the advisable level may result in greater risk of

having Cardiovascular Disease.

Professional physicians discussed that by taking coffee has a result of 10 times

UVB-induced carcinogens and the plasma levels of caffeine observed after its oral

administration has occur a cancer levels of caffeine were within the range of moderate

coffee drinkers.13 In this study, the researchers used mice instead of humans to evaluate

the effects of tea, coffee and caffeine in oral administration. The result of the study

conducted states that taking or consuming coffee results to 10 times higher chance of

having a skin cancer induced by ultraviolet B-rays. Individuals have their own identical

body types that differentiate them from other people – internal and external that is why
the stimulating effects of the coffee varies among individuals. The reaction or the effects

depends on the person’s preference and if he or she is a child, teenager or an adult and to

other aspects as well.

Coffee intake may be associated with cognitive performance among elderly

women. The result of the present study should not, however, be used to promote

increased coffee consumption, as some research indicates that coffee intake may be

associated with increased risk of cardiovascular disease and other chronic

diseases.14According to this study, men drink more coffee across their lifetime that

women does. This study examined the association of caffeinated and decaffeinated coffee

intake with cognitive function in a community. No effect in decaffeinated coffee was

found. The result of this study indicate the coffee lifetime intake among women may

differ depending on a cognitive function involve. The cognitive function refers to the

mental process that involves perception, memory, creation of imagery and thinking. The

finding of this study indicate that women are more vulnerable to the effects of chronic

administration than men. The chronic diseases identified are Parkinson’s disease,

Alzheimer’s disease and cardiovascular diseases.

Young males drink more coffee than young females.15This study aimed to

examine gender differences in coffee consumption and awareness of its effect in young

people. According to this study, coffee consumption is significantly higher on males than

females. The reason behind this is that female respondents consume other drinks more

often than coffee. This study conducted a survey where the female respondents indicate

that the reason behind their no consumption of coffee is that they dislike the taste of it.

This study found out that the reason for coffee consumption are the following:
ingredients of coffee, awareness of the effects on health of coffee consumption and the

consumption of drinks other than coffee.

Roasted date seed could be valuable and excellent source of functional food

components and low-priced cocoa substitute beverage, Venkatachalam and Sengottain

(June 2016).16This study was conducted in India where date palm is an important plant in

regions that have very dry lands and have insufficient rainfalls to support agriculture. In

this study, the researchers used the roasted date seed as an alternative for caffeinated

coffee. The date seeds were first soaked in water and were pulverized. After the seeds

were pulverized they were roasted to become date seed coffee powder. The date seed

coffee powder were then used as powdered coffee as an alternative to the caffeinated

coffee.

Local Study

Malunggay (MoringaOleifera) seeds are feasible healthy alternatives to coffee

beans in coffee production, Valdez (2012).17Coffee is known for its taste. Aside from

caffeine, coffee only has few health benefits like the risk reduction of cancer due to

caffeic acid which is antioxidants. Malunggay or moringa seeds have 46 types of

antioxidant and have beta carotene, Vitamins C, E, B1, B2, B3 and choline which are all

necessary in improving normal bodily function. Therefore,moringa seeds are potential

healthy substitute to coffee beans in coffee production.

 Ampalaya are capable of having the same taste as coffee, it can be a substitute for

coffee. Which is not only cheaper, but also full of healthy benefits (2015).18Surprisingly,

ampalaya could also be a substitute to coffee beans despite of its bitter taste. The

Department of Science and Technology conducted a study regarding this kind of coffee

and through many process and adding some ingredients. Ampalaya coffee could be tasty

as coffee beans and no one will wonder that it is made from this kind of vegetable

because people will not taste the bitterness in it. This study could be an advantage to poor

people because it is cheaper than the regular coffee that everyone can afford.

Students usually consume coffee for academic purposes with preferences to taste

and the quality of product. Coffee help the students in the improvements of mental

functioning.19The study utilized a cross-sectional study to investigate the attitudes and

perceptions of 1st to 3rd year medical students associated with coffee consumption which

was conducted in Saint Louis University, School of medicine Baguio City. This study

shows that caffeine, the most widely drink used to enhance physical performance, was

proven to be highly effective booster. It was considered as a highly effective booster for it

helps the students who have insufficient sleep and studying for the exams or working on

major projects. Though caffeine is widely used and consumed, medical students in the

general have insufficient knowledge of the benefits, side effects and withdrawal

symptoms. The benefits of caffeine may help in short term memory, improve

concentration and rich source of antioxidants, while the side effects and withdrawal

symptoms may affect cardiovascular system such as anxiety nervousness and jitteriness.

Okra coffee is a really good alternative to coffee since both types of coffee held

almost the same characteristics.20The study used okra or lady’s finger as an alternative to
coffee. The research was conducted to find a healthier and cheaper alternative to coffee

and okra was used as the main ingredient. To truly provethis, the researchers of the study

followed a certain procedure and based from the result, okra coffee almost has the same

characteristics as the commercialized coffee. They might differ in color yet they have the

same aroma and taste.

Coffee might help the body burn calories. It does this through stimulating certain

fat cells known as brown adipose tissue into releasing their energy, Specter (2019). 21

Regardless of the coffee’s medical purposes and energy booster effect, there is still a

benefit that coffee drinkers could get. Coffee can also be a solution to the problem of

most ladies because it can also help in weight loss. Many has no time for exercise due to

school activities and works, so they can just sit down, have some coffee and eat balanced

diet to lose weight but still takes time and has less result than doing exercise but it is

already a big help than doing vigorous exercise.

Synthesis-of-the-State-of-the-Art

With the help of analysis of the studies which critically reviewed and synthesized

by the researchers, it enlightened the ideas to the current study being undertaken. The

researchers with its concepts and ideas were provided with literature and studies to act as

a foundation for this study. The literature and studies reviewed have shown that the

Granulated Coffee needs an alternative because of numerous reasons. There are some

studies already conducted to look for an alternative to the said coffee because of the

effect of its caffeine.

 Moreover, it was reflected in the articles published by the Young men’s health

(November 1, 2018)1 thatthe medical professionals recommended the advisable

consumption of intake depending on the age of the consumer. Kids under the age of

twelve (12) are advised to limit their consumption of coffee or caffeine to 400 milligrams

(which is equivalent to 4 cups of coffee).According to Farrell 2, there is a direct

relationship between the age and the caffeine. Older adults may lead to a bigger impact of

caffeine. Also, Knapton (October 20, 2014)3believe that caffeine may harm sperm at a

molecular level.Coffee is among the most widespread and healthiest beverages in the

world because of its therapeutic effects Tenore et al. (2015).4 Also, today, coffee brews

are getting stronger --and coffee brands can you give enough (or more) of the

recommended caffeine intake in just one cup as what is indicated in the article published

by Kelly (March 20, 2018)5.

An article published online indicate that rice coffee can also be an alternative to

granulated coffee. Though rice coffee does not provide you the pleasure that you can get

from your regular coffee beans, but it can be a substitute if you ran out of coffee as stated

by Khanal(2018)7.According to the CNN Philippine Staff (October 20, 2015)8heavy

coffee buyers are more biased towards 3-in-1 mixes and are typically NCR and urban-

based, and from homes with a relatively older demographic. Also, Federigan (August 24,

2019)9 stated that the demand for coffee continues to grow — projected to double by

2050 — the consumers, could play a significant role by choosing sustainable coffee

varieties, and producers and sellers. In this way, we can help coffee persevere and survive

in a harsher future. According to Go (January 20, 2017)10, Filipinos, along with their

Southeast Asian neighbours, have been consistent in being avid savers. After saving,
Filipinos plan to spend their spare cash on new gadgets, eating out and on travel. Reyes

(December 30, 2014)11 stated that despite coffee’s apparent health benefits, a coffee habit

has some drawbacks, too. One can become dependent on caffeine for energy, though

decaf drinkers do not face that problem.

The study conducted by Zhon&Hyppönen (March 06, 2019)12 concluded that

heavy coffee consumption was associated with a modest increase in cardiovascular

disease risk. Micewere used instead of humans to evaluate the effects of tea, coffee and

caffeine in oral administration as shown by the study of Conneyet. al. (November 1,

2007)13. The study conducted byJohnson-Kozlowet. al. (June 20, 2002) 14 indicate the

coffee lifetime intake among women may have differentiate, depending on a cognitive

function involve. Young males drink more coffee than young females as stated in the

study conducted by Shinichi et.al. (July 2013).15 A study reviewed also stated that roasted

date seed could be valuable and excellent source of functional food components and low-

priced cocoa substitute beverage, Venkatachalam and Sengottain (June 2016).16

According to the studies conducted by Valdez (November 13, 2012) 17, a study

conducted on 201518 and Dags (September 12, 2012)20, malunggay, okra and ampalaya

can also serve as an alternative to caffeinated coffees. Also, the study conducted by

Asuncion et.al. (2014)19 indicates that coffee help the students in improvements in mental

functioning. Coffee might help the body burn calories. It does this through stimulating

certain fat cells known as brown adipose tissue into releasing their energy as what is

indicated in the study conducted by Specter(2019)21.

Gap Bridged by the Study

The uniqueness of this study as compared to the other previous studies conducted

was that the researchers used roasted rice coffee as an alternative to granulated coffee. It

focuses primarily on proving that the roasted rice coffee can also be a good alternative to

the commercial one. Also, this study being undertaken was conducted to the students of

St. Louise de Marillac College of Sorsogon– Senior High School Department to identify

their level of acceptability in roasted rice coffee as an alternative to granulated coffee.

Unlike other previous studies conducted, the researchers will use the student’s perception

to gather the data needed rather than to observe animals like mice for the effects of

coffee.

Theoretical Framework

The present study used the theory of food choice development. 22This theory is

related to the study being conducted because food choice is a learned behaviour where

people consider what could be its benefit for them. People work daily and it affects their

energy level so they think that coffee is a big help to finish their work easily.Food choice

is a learned behaviour depending on the situation. Like for an instance, other people have

to work overtime until evening and they have to stay active and awake, so they will

decide to drink coffee to keep them awake and finish their job without having a problem.

As the time goes by, there are many changes that could possibly happen and it will also

affect the decision making of a person. And sometimes food choice of a person can be

influenced by the people surrounding them.

 This study also used the theory ofthe nature of human preferences: global

evidence.23There are many types of coffee including the rice coffee and coffee beans and

it has different levels of impact to the user.Human preferencesdepends on the taste and on

the benefit that the consumer want.Some individuals also consider the price because not

everyone can buy a highly priced coffee in the supermarket.An individual does not get

easily influenced by their surroundings instead they have to undergo a deep process of

decision making because they have to consider some factors such as the risk,

effectiveness, price, quality and many more. Regarding to the topic of this study, coffee

has many types including the rice coffee which could be an alternative to coffee beans.

Before selecting, people try to observe first, read the indicated ingredients, and search for

its benefits and the price if it’s worth the product especially for the poor people who

cannot easily get enough money to buy a highly priced product in a supermarket.

Aside from the two theories stated above, this study also used the Caffeine and

activation theory effects on health and behavior.24This theory states that caffeine gives a

great impact to the user because it is an energy booster that can be use also by the drivers

to keep them awake and avoid crashes.This theory states that caffeine gives a great

impact to the users because of its activation effect on the central nervous system resulting

to an increased arousal and alertness. Therefore coffee can help the workers to stay

awake and become active during their work. Especially the drivers who are at most risk

because there are times that they tend to become sleepy while driving, coffee is one of the

best that can help them to keep on moving and avoid crashes. But according to this

theory, it is not good for the health to take more than what the body needs since too much

consumption of coffee can harm an individual.

Theoretical Paradigm
 THEORY OF
FOOD CHOICE
DEVELOPMENT

to

Figure 1
Conceptual Framework

Conceptual paradigm is a diagram which uses input-process-output. It shows the

interrelationship of the research variables of the current undertaking through the process

to arrive at a certain output.

Input tells what quantifiable variables will be derived based from the study.

Research instrument like questionnaire is classified under process which are needed to

conduct a survey, but before that researchers will have their product for coffee tasting.

The chosen respondents will rate the food. This will tell the researchers the level of

acceptability of the coffee. The independent variables of the study are the levels of

acceptability of SLMCS-SHS student in terms of taste, texture, aroma and stimulating

effects. This process will identify the possible recommendation to improve the said

product as an alternative.

Conceptual Paradigm
Figure 2

Notes
1
n.a. (November 1, 2018). Caffeine.Young Men’s Health. Retrieved on September 19,

2019 from https://youngmenshealthsite.org/guides/caffeine/

2
Farell, K. (2014) Your Age and Caffeine: The surprising relationship. Retrieved on

October 1, 2019 from https://blog.fitbit.com/your-age-and-caffeine-the-

surprising-relationship/

3
Knapton, S. (October 20, 2014). Too much coffee damages fertility for men. Retrieved

on September 19, 2019 from https://www.telegraph.co.uk/men/active/mens-

health/11172506/Too-much-coffee-damages-fertility-for-men.html

4
Tenore GC, et al. (2015).Coffee and Depression: A short Review of Literature.

Retrieved on October 15, 2019 from https://www.ncbi.nlm.nih.gov/m/pubmed

/26303345/

5
Kelly, L. (March 20, 2018). 8 of the most caffeinated coffee drinks. Fox News.

Retrieved on October 15, 2019 from https://www.foxnews.com/food-drink/8-of-the-

most-caffeinated-coffee-drinks

6
n.a. (November 17, 2017). The Rice Coffee.Lovers Coffee. Retrieved on September 19,

2019 from https://lovers.coffee/the-rice-coffee/#

7
Khanal, R. J. (2018).What health benefits does rice coffee provide? Retrieved on

October 15, 2019 fromhttps://www.quora.com/What-health-benefits-does-rice-

 coffee-provide

8
CNN Philippine Staff. (October 20, 2015). Coffee retains crown as staple drink of

Filipinos–study. Retrieved on October 15, 2019 from http://nine.cnnphilippines

.com/business/2015/10/20/Coffee-retains-crown-as-staple-drink-of-Filipinos-

Kantar-Worldpanel.html
9
Federigan, L. (August 24, 2019). My morning choice — definitely not Nescafé or

Kopiko’s 3-in-1 coffee.The Manila Times. Retrieved on October 15, 2019 from

https://www.manilatimes.net/2019/08/24/business/columnists-business/my-

morning-choice- definitely-not-nescafe-or-kopikos-3-in-1-coffee/605027/

10
Go, J. (January 20, 2017). More Filipinos shifting to brandy, 3-in-1 coffee mixes.

Inquirer.net. Retrieved on October 15, 2019 fromhttps://business.inquirer.

net/223174/filipinos-shifting-brandy-3-1-coffeemixes#ixzz62PrMp900

11
Reyes, T. (December 30, 2014). Coffee: A health drink?.The Philippines Star. Retrieve

On https://www.pressreader.com/philippines/the-philippine-star/

20141230/282518656862398

12
Zhon, A. &Hyppönen, E. (March 06, 2019).Long-term coffee consumption, caffeine

metabolism genetics, and risk of cardiovascular disease: a prospective analysis

of
 up to 347,077 individuals and 8368 cases. The American Journal of Clinical

Nutrition. Retrieved on September 19, 2019 from https://academic.oup.com/

ajcn/article-abstract

13
Conney, A.H. et. al. (November 1, 2007). Stimulating effect of oral administration of

tea, coffee, or caffeine on UVB-induced apoptosis in the epidermis of SKH-1

mice.Retrieved on September 19, 2019 from https://scholar.google.com.ph

/scholar?q=coffee+stimulating+effect+articles&hl=en&as_sdt=0&as_vis=1&oi=s

cholart#d=gs_qabs&u=%23p%3DKpUfPK5fDbAJ

14
Johnson-Kozlow, M. et. al. (June 20, 2002): Coffee consumption and cognitive function

among older adults. Vol.156, No. 9, pp. 842-850.

15
Shinichi, D. et.al. (July,2013). Gender differences in coffee consumption and its effects

in young people. Food and Nutrition Sciences, pp. 748-757.

16
Venkatachalam, C.D. &Sengottian, M. (June 2016). Study on Roasted Date Seed Non

Caffeinated Coffee Powder as a Promising Alternative. Asian Journal of Research

in Social Science and Humanities. Vol. 6, No. 6, pp. 1387-1394.

17
Valdez, N.(November 13, 2012). The feasibility of manlunggay (MoringaOleifera)

seeds as healthy subtitute to coffee beans in coffee production. Retrieved on

October 15, 2019 from https://prezi.com/m/tpcdq7vyvkob/malunggay-coffee/

18
n.a. (2015).A study of Ampalaya Seeds as a Substitute for Coffee Beans.Retrieved on

October 15,2019 fromhttp://ampalayaseedsasasubstitutecoffeebeans

.blogspot.com/2015/02/a-study-of-ampalaya-seeds-as-substitute.html?m=1

19
Asuncion,M. et.al. (2014). Knowledge and attitude of Medical Students Regarding

Coffee Consumption. Retrieve fromhttp://udr.slu.edu.ph:8080/jspui/bitstream

/123456789/206/1/Knowledge%20and%20Attitude%20of%20Medical%20Studen

ts%20Regarding%20Coffee%20Consumption.docx

20
Dags,V. (September 12, 2012). Okra as an alternative to coffee. Retrieved on October

16, 2019 From https://prezi.com/m/ip7jrqruak0v/okra-as-an-alternative-to-coffee/

21
Specter, F. (2019). Drinking coffee could help you lose weight. From

https://www.google.com/amp/s/ph.news.yahoo.com/amphtml/coffee-weight-loss-

brown-fat-142914599.html

22
Koster, E.P., Mojet, J. (2006). Theories of Food Choice Development. From

https://www.researchgate.net/publication/40110567_Theories_of_food_choice_de

velopment

23
Falk, A. et al. (2015).The Nature of Human Preferences: Global Evidence. From

https://www.cesifo-group.de/dms/ifodoc/docs/Akad_Conf/CFP_CONF/

CFP_CONF_2015/be15-Schmidt/Paper/be15_Falk.pdf
24
Taylor, et al. (2007).Caffeine and Activation Theory: Effects on Health and Behavior.

Retrieved on October 15, 2019 from https://books.google.com.ph/books/about

/Caffeine_and_Activation_Theory.html?id=MBLNBQAAQBAJ&printsec=frontc

over&source=kp_read_button&redir_esc=y
 CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

This chapter presents the research design employed by the researchers, as well as

the respondents of the study. It also includes the description of the research instrument,

the process of gathering data and its statistical treatment.

Research Design

This study is a quantitative research. Quantitative research is usuallyuse to get

views or opinions from a large number of people. This study used the experimental

research design. The researchers used the said design to determine and analyse the

roasted rice coffee as an alternative to granulated coffee. According to Bhat (2019) 1,

experimental research design is a research conducted with scientific approach, where a

set of variables are kept constant while the other set of variables are being measured as

the subject of experiment.Collected data will be presented in textual and tabular forms. A

detailed presentation of information will be done in order to describe in detail the

variables of the study.

Respondents

The study on the roasted rice coffee as an alternative to granulated coffee will be

conducted on (DATE STARTED) to (DATE ENDED). The researchers used stratified

random sampling to select 50 students who drink coffee as their respondents coming
from the different strands and tracks (Academic-ABM, GAS, HUMSS, STEM, TVL) in

the SLMCS Basic Education Department-Senior high school in the First semester of the

School Year 2019-2020.

Research Instrument

In this study, the main instrument in gathering data is the structured survey

questionnaire. The questionnaire asked the respondents to give the necessary data on

profiling such as profile of the respondents including their age, gender, as well as their

year level and strand. It was be composed of two parts: (1) Rating scale which focuses in

assessing the respondents’ level of acceptability of roasted rice coffee and granulated

coffee in terms of taste, aroma, texture and stimulating effect. (2) Checklist which

focuses on the possible interventions to improve the Roasted rice coffee. Survey

questionnaire was chosen for this study because it is reliable and a quick metshod to

collect information from multiple respondents in an efficient and timely manner.

Data Gathering Procedure

The researchers of this study used systematic way of gathering data to make this

study feasible. The researchers made a step-by-step process which includes the Title

defense, consultations to adviser and communication letters which wereenable necessary

processes in the study. The researchers conducted a preliminary survey to identify who

among the population drinks coffee. Among those who answered yes, the researchers

used the lottery method to randomly select 50 students from Grade 11 and Grade 12 of
the following strands: General Academic Strand (GAS), Accountancy, Business and

Management (ABM), Science, Technology, Engineering and Mathematics (STEM),

Humanities and Social Sciences (HUMMS) and Technical Vocational and Livelihood

(TVL).

To distribute the questionnaires, the researchers used the time allotted for vacant

to avoid distractions during class. The instruments used will be personally distributed by

the researchers to the chosen respondents. The respondents were given enough time to

answer the survey questionnaire. After the respondents honestly answered the questions,

the researchers collect the questionnaires for tallying the scores and evaluating results by

means of quantitative data presentation.

Statistical Treatment

The data gathered can be interpreted through the use of frequency count,

percentage and weighted mean. In presenting the interpretation of the data, the

researchers applied the ranking method. Frequency count should be used to determine the

number of respondents while the percentage shows the highest percentage, show the

highest number of frequency and lowest percentage represents the lowest frequency. The

weighted mean should be used to describe the level of acceptability of the product. In the

analysis of the study with regards to the difference between the acceptability of the

granulated coffee and roasted rice coffee, the researchers used Z-test for two independent

samples.
 To aid interpretation of the level of acceptability between the Roasted Rice Coffee

and Granulated Coffee, the scale below with its equivalent interpretation was generated.

Scale (Weighted Average) Interpretation

3.25-4.00 Fully Accepted

2.50-3.24 Accepted

1.75-2.49 Somehow Accepted

1.00-1.74 Not Accepted

Notes
1
Bhat, A. (2019).Experimental Research – Definition, Types of Designs and Advantages.

Retrieved on September 24, 2019 from www.questionpro.com

 CHAPTER IV

PRESENTATION AND INTERPRETATION OF DATA

This chapter presents the presentation and interpretation of the data

gathered necessary to answer the statement of the problem presented by this study in

terms of the profile of the respondents, level of acceptability of Roasted Rice Coffee and

Granulated coffee and its significant difference. It also presents the possible

recommendations to improve the said product as an alternative coffee.

Table 1.1

Profile of the respondents in terms of Age

AGE PERCENTAGE (%)

16 26%
17 48%
18 26%
TOTAL 100%

The respondents of this study varies from sixteen (16), seventeen (17) and

eighteen (18) years old. Most of them were seventeen covering 48% of the total number

of respondents and the others were sixteen and eighteen and both has the same percentage

which is 26%.As we age we may become more sensitive to the effects that coffee has on

our body1. According to Laborde T. (2019), the effects of coffee in the body vary

depending to the age of an individual. Older adults are more sensitive than the young

ones , drinking coffee in the late afternoon can cause sleep deprivation and might suffer

insomnia. This is not just suitable to the older ones but it might also happen to the young

ones, especially to those who have difficulties in digesting coffee. In addition, he states
that co.ffee drinkers should consume a right amount of coffee that is advisable for their

age

Table 1.2

Profile of the respondents in terms of Gender

GENDER NO. OF RESPONDENTS PERCENTAGE(%)

FEMALE 41 82%
MALE 9 18%

Among the respondents that was picked using the lottery method. The

respondents of this study were mostly females with a percentage of 82% rather than

males which is only 18%. It shows that femalesare fonderof coffee than

males.Accordingto Du W. et.al.(2010), gender as a factor influencing nutrient

consumption in drinking coffee2. There is a difference between male and female in coffee

consumption because females have higher interest in nutrients than males.

Table 1.3

Profile of the respondents in terms of Year level and strand

 NO.OF
STRAND YEAR LEVEL PERCENTAGE
RESPONDENTS
STEM 11 8 16%
ABM 11 5 10%
TVL 11 6 12%
GAS 11 4 8%
HUMMS 11 5 10%
STEM 12 6 12%
ABM 12 10 20%
TVL 12 1 2%
GAS 12 2 4%
HUMMS 12 3 6%
TOTAL 50 100%

Table 1.3 shows the profile of the respondents in terms of year level and strand.

The researchers used the lottery method to randomly select 50 students from Grade 11

and Grade 12 of the following strands: General Academic Strand (GAS), Accountancy,

Business and Management (ABM), Science, Technology, Engineering and Mathematics

(STEM), Humanities and Social Sciences (HUMMS) and Technical Vocational and

Livelihood (TVL). The number of the respondents of each strand with their

corresponding percentages was respectively indicated in the table above.

I. Level of acceptability of Roasted Rice Coffee and Granulated Coffee in terms

of Taste, Texture, Aroma and Stimulating effect

Table 2.1

Level of acceptability of Roasted Rice Coffee in terms of Taste

VARIATIONS OF ROASTED RICE COFFEE MEAN INTERPRETATION

A (with 5tsps of roasted rice) 3.18 Accepted
 B (with 10tsps of roasted rice) 3.26 Fully accepted
C (with 15tsps of roasted rice) 3.36 Fully accepted

Table 1 shows the level of acceptability of roasted rice coffee among the students

of SLMCS in terms of taste. Roasted rice variation B and C got both fully accepted

perceptions with general weighted means equivalent to 3.26 which signify that the

respondents fully accepted the product. Meanwhile A Variation got an accepted

perception with general weighted mean equivalent to 3.18 respectively.Taste is the main

reason people buy food. According to a survey conducted by International Food

Information Council Foundation (2013), taste was the no. 1 reason for purchasing

specific foods3. It is the most essential part of an individual’s own preference into what

kind or specific food or any beverages that a consumer want to prefer in terms of the

quality of their own taste. To those really good tasting foods or products that has a better

taste means better profit or earnings.

Table 2.2

Level of acceptability of Roasted Rice Coffee in terms of Texture

VARIATIONS OF ROASTED RICE COFFEE MEAN INTERPRETATION

A (with 5tsps of roasted rice) 3.18 Accepted

B (with 10tsps of roasted rice) 3.40 Fully accepted
C (with 15tsps of roasted rice) 3.14 Accepted

Table 3 shows the level of acceptability of roasted rice coffee among the student

of SLMCS in terms of Texture. Roasted rice coffee variation C got a general weighted
 mean of 3.4 which means that the respondents fully accepted the product. Meanwhile

variation A and B got Accepted perception with general weighted means equivalent to

3.18 and 3.14 respectively. According to café-de-kampoh, to check for quality, each roast

is carefully visually examinedthe weight and texture of the rice is felt in the hand 4.

Though, the roasted rice is made from 100% natural compounds, the researchers did

some measurement to determine on how many weight should they put onto it.In order to

fully determine the texture of their roasted rice.

Table 2.3

Level of acceptability of Roasted Rice Coffee and Granulated Coffee in terms of

Aroma

VARIATIONS OF ROASTED RICE COFFEE MEAN INTERPRETATION

A (with 5tsps of roasted rice) 3.28 Fully accepted
B (with 10tsps of roasted rice) 3.34 Fully accepted
C (with 15tsps of roasted rice) 3.38 Fully accepted

Level of acceptability of roasted rice coffee in terms of Aroma is shown in table

2. The respondents fully accepted variation A, B and C of the products very much in

terms of the said sensory characteristics after getting general weighted means equal to

3.28, 3.38 and 3.34 respectively. According to Japan Premium Malaysia (2018), if the

pungent smell of a normal coffee turns you off, Brown Rice Coffee has distinct aromatic

and sweetness characteristics5. No matter what coffee does a consumer want, as long as in
 the very beginning it turns-off anyone’s’ sense of smell it can be a great start that the

consumer would definitely drink that coffee.

Table 2.4

Level of acceptability of Roasted Rice Coffee and Granulated Coffee in terms of

Stimulating effect

VARIATIONS OF ROASTED RICE COFFEE MEAN INTERPRETATION

A (with 5tsps of roasted rice) 3.08 Accepted
B (with 10tsps of roasted rice) 3.18 Accepted
C (with 15tsps of roasted rice) 3.32 Fully accepted

Table 4 shows the level of acceptability of roasted rice coffee among the student

of SLMCS in terms of stimulating effects. Roasted rice coffee variation C got general

weighted mean of 3.32 which means that the respondents fully accepted the product.

Meanwhile variation A and B got Accepted perception with general weighted means

equivalent to 3.08 and 3.18 respectively. According to Shlonsky et.al (2003), caffeine

stimulates the central nervous system as an adenosine-receptor antagonist6. There is a

great impact of caffeine into the inner body because it is more prone in terms of its effect
and how it is more directly distributed in any parts of it and this scope a wide range level

of toxicity.

Based from the general weighted means gathered by variation A, B and C in

terms of the four sensory characteristics, it can be inferred that the respondents preferred

variation C among the three variations. Variation A contains 5 teaspoons (tsps.) of

roasted rice, variation B contains 10 teaspoons (tsps.) of roasted rice while variation C

contains of 15 teaspoons (tsps.) of roasted rice. Respondents would less accept the

product if less roasted rice is added.

Table 2.5

Level of acceptability of Granulated Coffee in termsof Taste, Texture, Aroma and

Stimulating effect

SENSORY
MEAN INTERPRETATION
CHARACTERISTICS
Taste 3.20 Accepted
Texture 3.24 Accepted
Aroma 3.10 Accepted
Stimulating effect 2.98 Accepted

Table 5 presents the Level of Acceptability of Granulated Coffee in terms of taste,

texture, aroma, and stimulating effect. Based from the drawn data, granulated coffee got

an accepted perception from all the four characteristics. Granulated coffee as compared to

the most preferred variation of Roasted rice coffee which contains 15 teaspoons (tsps.) of

roasted rice it is less preferred type of coffee.

 II. Significant difference in level of acceptability between the Roasted Rice

Coffee and Granulated Coffee

Table 3.1

Variations among the Roasted rice coffee in terms of taste, texture, aroma and

stimulating effect

F TABULAR F COMPUTED DECISION INTERPRETATION

1.96 3.27 Accept Hₐand There is a variation

reject H₀ between the three

samples of Roasted

rice coffee in terms

taste, texture, aroma,

and stimulating effect

Table 3 shows the variations among the three samples of Roasted rice coffee. The

value of F computed is equivalent to 3.27 while the F tabular is equivalent to 1.96. Since, F

computed is greater than F tabular, it means that there is a variation between the three samples

of the Roasted rice coffee.

 Table 3.2

Z-TEST

Z TABULAR Z COMPUTED DECISION INTERPRETATION

0.03 0.07 Accept There is a significant

Hₐandreject H₀ difference between

Roasted rice coffee

and Granulated coffee

in terms taste, texture,

aroma, and

stimulating effect

The table shows the data for the Z-test for taste, texture, aroma and stimulating

effect of Roasted rice coffee and Granulated coffee. The Zcomputed value of 0.07 is greater

than the Z tabular of 0.03 at 0.05 level of significant with 2 and 147 degrees of freedom, so

it means that there is a significant difference between Roasted rice coffee and Granulated

coffee in terms of the four sensory characteristics.

 A. Recommendations to improve the roasted rice coffee

POSSIBLE FREQUENCY PERCENT (%)

RECOMMENDATIONS
Make it healthier by adding 39 21%
different type of vitamins
such as Vitamin B2,
Vitamin B5, magnesium,
calcium etc.
Pulverize the roasted rice. 21 11%
Add mixture of flavours to 32 17%
produce different
classification
Create different 27 14%
classification of roasted
rice coffee that varies in
the advisable age of the
consumer.
Boost the roasted rice 14 7%
coffee by adding
cinnamon, turmeric,
ginger, or mushroom to
enhance the stimulating
effect and aroma
Store/pack in a coffee bag 27 14%
that makes it more
convenient for serving. The
coffee bag is somehow like
the tea bag but is made for
coffee powder, beans, or
grains.
Improve by making it a 29 15%
beverage to incorporate in
everyday diet
Others 1 1%

TOTAL 190 100%

The table shows the recommendation of the respondent about the roasted rice coffee

as an alternative to granulated coffee. It said that the researcher must make the coffee

healthier by adding different types of Vitamin such as Vitamin B2, Vitamin B5,

Magnesium, Calcium etc. with has the most frequency which is 39 and has a percentage

of 21%. The respondent also wants to add mixture of flavours to produce different

classification that has a frequency of 32 and a percentage of 17%. And also the

respondent wants to improve it by making it beverage to incorporate in everyday diet

that has a frequency of 29 and a percentage of 15%. Therefore the recommendation

that has the most frequency and percentage are the possible recommendation of the

said respondents.According to participating com (2019), a true “coffee bag” and offers

the most selection within our coffee packaging line, with many colors and sites

available7. Choosing or making a coffee bag should be convenient for serving to the

consumer so that they won’t bother on how it is distributed to them in terms of size

weight color and how it can be an eco-friendly to the surroundings without using any

hard light plastic packaging. It must be suitable for everybody. According to nie soy

coffee weebly (2017), soya from soy beans is additionally rich in proteins and vitamins 8.

There has a huge health benefits because it provide some essential nutrients that can

made the immune system be strong active.

Notes

1
Laborde, T. (March 24, 2019). Caffeine and its Effect on Seniors. Retrieved on

November 28, 2019 from https://www.aegisliving.com/resource-center/caffeine-and-

its-effect-on-seniors/

2
Du, W. et.al (2010).Surveys on the Nutrition Literacy of 802 Adults in Jiangxi

Province. Retrieved on November 28, 2019 from https://www.ncbi.nlm.nih.gov

3
Stanton, J. (September 06, 2013). Taste Remains Consumers' Top Preference for

New Foods and Beverages. Retrieved on November 28, 2019 from

https://www.foodprocessing.com/

4
N.A. Brown Rice Coffee Raw Materials. Retrieved on November 28, 2019 from

https://cafe-de-kampoh.com/

5
N.A (April 04, 2018). Nobushina Brown Rice Coffee, healthy alternative to

coffee.Retrieved on November 28, 2019 from http://blog.jp-my.com/2018/04/what-is-

brown-rice-coffee.html?m=1

6
Shlonsky, A.K et.al (2003).A Traits of persons who drink decaffeinated coffee. Ann

Epidemiol. Retrieved on November 28, 2019 from https://www.ncbi.nlm.nih.gov/

7
N.A (2019).Packaging for roasted rice coffee by PBI.Roasted coffee. Retrieved on

November 29, 2019 from https://www.pacificbag.com/what-are-you-

packaging/coffee-tea/roasted-coffee
8
N.A (2017).Rice soy coffee about page.Made from rice the no-caffeine coffee.

Retrieved on November 29, 2019 from https://ricesoycoffee.weebly.com/about-rice-

coffee.html
 CHAPTER V

SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of the study and the findings from the data

gathering. It also includes the conclusions based from the findings of the study. Likewise,

it presents the recommendations derived from the conclusion of the study.

Summary

Coffee has a great impact in humans, once dubbed as the gasoline of life.

It is a universally accepted beverage that most people drink to be awake and become

energetic to the well in their daily life. The reason behind this may vary but one thing’s

for sure there is something in every little cup of it. Unfortunately, coffee also has

negative effects to a human’s body especially when consumed greater than the advisable

consumption.

This study entitled “Roasted Rice Coffee: An Alternative to Granulated Coffee”

assessed the roasted ricecoffee as an alternative to granulated coffee. Specifically, this

study sought answers to the following sub-problems:

5. What is the profile of the respondents in terms of:

a. Age

b. Gender

c. Year level and strand

 6. What is the level of acceptability of Roasted Rice Coffee and Granulated

coffee in terms of:

a. Taste

b. Texture

c. Aroma

d. Stimulating effect

7. Is there a significant difference in level of acceptability between the

Roasted Rice Coffee and Granulated Coffee in terms of:

a. Taste

b. Texture

c. Aroma

d. Stimulating effect

8. What are the possible recommendations to improve the said product as an

alternative coffee?

For the assurance of the individuality of the study, several related literatures and

studies regarding the roasted rice coffee and granulated coffee were reviewed. The

theories that scaffold this study are the Theory of Food Choice Development, The Nature

of Human Preference: Global Evidence, and the Caffeine Activation Theory. From these

theories, the researchers draw in their own theory which invokes the idea that roasted rice

coffee can be an alternative to granulated coffee.

The respondents of the study were randomly selected fifty (50) senior high school

students who drink coffee. The respondents are the students of Saint Louise de Marillac

College of Sorsogon Senior High School Department (SLMCS) of school year (S.Y.)
2019-2020. The researchers include students of Grades 11 and 12 of all strands – General

Academic Strand (GAS), Accountancy, Business and Management (ABM), Humanities

and Social Sciences (HUMMS), Science, Technology, Engineering and Mathematics

(STEM), and Technical Vocational Livelihood (TVL). TheInstrument used in this study

is survey questionnaire which is based on likert scale. The likert scale used is 4 points

scale ranging from fully accepted to not accept. The researcher used the experimental

research design.

Findings

The findings of the researchers regarding the Roasted Rice coffee as an alternative to

Granulated Coffee includes all the information they have gathered based on the questions

that they have presented in the survey questionnaire and were answered by the

respondents.

1. Variation A of Roasted Rice Coffee which has 5 teaspoon of Roasted Rice got general

weighted means of 3.18, 3.18, 3.28 and 3.08 for taste, texture, aroma and stimulating

effect. Not all of the sensory characteristics got “accepted” the one is “fully accepted.”

Variation B of Roasted Rice Coffee which contains 10 teaspoon of Roasted Rice got

general weighted means of 3.26, 3.40, 3.34 and 3.38 for taste, texture, aroma and

stimulating effect respectively. All of the sensory characteristics for Variation B got a

“fully accepted” interpretation. Meanwhile, ratings of 3.36, 3.14, 3.38, and 3.32 for taste,

texture, aroma and stimulating effect were gathered by Variation C of Roasted Rice

Coffee which contains 15 teaspoon of Roasted Rice.

2. For Z-Test computed value of 0.052451939 is greater than the 2-tabular value of

0.0239 level of significance with 2 and 147 degrees of freedom.

Conclusions

Based on the aforementioned findings, the following conclusions are drawn:

1. A recipe in making Roasted Rice Coffee containing at most 15 teaspoon of Roasted is

developed.

2. Variation B which contains 15 teaspoon of Roasted Rice is the fully accepted in four

sensory characteristics among the respondents.

3. There is significant difference in the responses of every strand ( ABM, STEM, GAS,

TVL, HUMMS) for taste and stimulating effect of Roasted Rice Coffee while there is no

significant difference for texture and aroma. For taste, and stimulating effect, responses

are significantly different between Variation A and Variation C.

4. A business plan is proposed in order to effectively put up a business with Roasted

Rice Coffee as product to be an alternative to granulated coffee.

Recommendations

Based on the conclusions of the study, the following recommendations are

forwarded:

1. A recipe in making Roasted Rice Coffee containing at most 15 teaspoon of Roasted is

developed.
2. Variation B which contains 15 teaspoon of Roasted Rice is the fully accepted in four

sensory characteristics among the respondents.

3. There is significant difference in the responses of every strand (ABM, STEM, GAS,

TVL, HUMMS) for taste and stimulating effect of Roasted Rice Coffee while there is no

significant difference for texture and aroma. For taste, and stimulating effect, responses

are significantly different between Variation A and Variation C.

4. A business plan is proposed in order to effectively put up a business with Roasted Rice

Coffee as product to be an alternative to granulated coffee.

1. N.A (2019). Packaging for roasted rice coffee by PBI.Roasted coffee. Retrieved

on November 29, 2019 from https://www.pacificbag.com/what-are-you-

packaging/coffee-tea/roasted-coffee

2. N.A (2017). Rice soy coffee about page.Made from rice the no-caffeine coffee.

Retrieved on November 29, 2019 from https://ricesoycoffee.weebly.com/about-

rice-coffee.html

3. N.A (April 04, 2018). Nobushina Brown Rice Coffee, healthy alternative to

coffee. Retrieved on November 28, 2019 from http://blog.jp-

my.com/2018/04/what-is-brown-rice-coffee.html?m=1