EXPLORING MARANG SEEDS (Artocarpus odoratissimus) AS A SUSTAINABLE

ALTERNATIVE TO COFFEE BEANS: A COMPARATIVE ANALYSIS OF CHEMICAL

COMPOSITION

Presented to
The Faculty of the Senior High School
Mindanao State University – Main Campus
Marawi City

In Partial Fulfillment
Of the Course Requirement in Practical Research 2
S.Y 2023-2024

AMEROL, TASNEEM M.
CORNELL, MOH’D RYAN B.
DIMACANGAN, HASSNAH T.
MAMOWALAS, ABDULMUIZ M.

May 22, 2024

 ACKNOWLEDGMENT

We would like to express our deepest gratitude to the following individuals and entities

who have provided invaluable support and guidance throughout the course of our research:

First, we extend our heartfelt thanks to our research adviser, Ms. Charime D. Encarnacion.

Your unwavering support, insightful guidance, and valuable feedback have been instrumental in

the success of this study. Your commitment to our growth as researchers has been inspiring, and

we are profoundly grateful for your dedication and encouragement throughout this journey.

We are also immensely grateful to our research subject teacher, Mrs. Omaimah M. Bago-

Bago - Pondiong, for her continuous support and guidance. Your expertise, patience, and

encouragement have been crucial in helping us navigate the complexities of our research. We are

thankful for your willingness to share your knowledge and for the constructive advice that has

significantly enhanced our work.

To our esteemed panelists, Mrs. Omaimah M. Bago-Bago - Pondiong and Ms. Annalie P.

Rosales, we extend our sincerest thanks. Your thorough evaluations, thoughtful questions, and

insightful suggestions have greatly contributed to the refinement and improvement of our research.

We are deeply appreciative of your time, effort, and commitment to our academic growth.

We extend our heartfelt gratitude to the Chemistry Department at MSU-IIT for their

invaluable assistance with the laboratory analyses. Your expertise and meticulous attention to

detail were crucial to our research. We deeply appreciate your patience and the resources you

provided, which enabled us to accurately interpret our data and achieve our research objectives.
 Our families deserve our deepest thanks for their unconditional love and encouragement.

Your belief in our abilities and your constant support have been our pillars of strength. We are

grateful for the sacrifices and understanding you have shown us throughout this journey.

To our friends, especially our classmates in STEM 12-3, we extend our heartfelt

appreciation. Your camaraderie, moral support, and collaborative spirit have made this experience

truly memorable. Thank you for being there during the challenging times and for celebrating the

milestones with us.

Above all, we give our deepest gratitude to the Almighty God for His divine guidance,

wisdom, and strength. His blessings have been our source of inspiration and perseverance. In

times of difficulty and doubt, it was His presence that gave us the courage to continue. We are

eternally grateful for the clarity of thought, resilience, and success that have bestowed upon us.

Without His grace, none of this would have been possible.

Dedication

To our parents and grandparents, whose support and prayers never end,

To our siblings, whose encouragement has been our strength,

To our teachers, whose wisdom shape our journey,

To all of the important people in our lives,

And above all, to Almighty God,

We dedicate this to you.

 ABSTRACT
Amerol, Tasneem M., Cornell, Moh’d Ryan, B., Dimacangan, Hassnah T., Mamowalas,
Abdul Muiz, M.
“EXPLORING MARANG SEEDS (Artocarpus odoratissimus) AS A SUSTAINABLE
ALTERNATIVE TO COFFEE BEANS: A COMPARATIVE ANALYSIS OF CHEMICAL
COMPOSITION”. Research Project, Mindanao State University-Marawi Senior High School,
Marawi City, Philippines, May 2024

Adviser: Ms. Charime D. Encarnacion

This study explores the viability of Marang seeds (Artocarpus odoratissimus) as a novel
coffee substitute by examining their caffeine content and acidity in comparison to traditional coffee
sources. Utilizing standard analytical methods, we assessed the chemical properties of three
distinct coffee samples: Marang coffee, native coffee, and instant coffee. Our objective was to
delineate the differences and similarities in caffeine concentration and pH levels to ascertain the
feasibility of Marang seeds as an alternative to conventional coffee beans.
Our findings reveal that Marang coffee possesses the lowest caffeine content among the
samples, coupled with the mildest acidity. This unique chemical profile positions Marang coffee
as an ideal beverage for individuals with caffeine sensitivity or those who prefer minimal acidity.
Conversely, its lower caffeine levels may render it less appealing to consumers seeking a
significant energy boost. Native coffee emerged as a median, exhibiting moderate caffeine content
and acidity, thereby offering a balanced option for those who favor a flavorful coffee experience
without excessive stimulation. In stark contrast, instant coffee displayed the highest levels of
caffeine and acidity, catering to those in need of an immediate surge in energy. However, this
heightened caffeine content may pose challenges for individuals with caffeine sensitivities or
gastrointestinal issues.
The comparative analysis underscores the potential of Marang seeds as a sustainable coffee
alternative, particularly for health-conscious consumers and those with specific dietary
restrictions. By providing a comprehensive chemical evaluation, our study contributes valuable
insights into the development of innovative coffee substitutes that cater to diverse consumer
preferences and health considerations.
Keywords: marang seeds, coffee beans, caffeine content, pH level, marang coffee, native coffee,
instant coffee, beverage quality, caffeine sensitivity
 CHAPTER 1

THE PROBLEM AND ITS SCOPE

This chapter introduces the research outline of the study. This chapter will touch on the

rationale, statement of the problem, null hypothesis, and significance of the study. The definitions

of key terms will be highlighted as well.

Rationale

The global search for sustainable and innovative alternatives to traditional coffee beans has

intensified as environmental concerns and market demands evolve. As coffee cultivation faces

challenges related to climate change, deforestation, and resource depletion, researchers and

industry stakeholders are exploring new sources for coffee-like beverages that can provide similar

sensory experiences while promoting environmental sustainability (Smith, 2020). This quest has

led to the investigation of various plant seeds and fruits, with the aim of finding sustainable

alternatives that can meet consumer preferences and support sustainable agricultural practices

(Jones & Patel, 2019).

Marang seeds (Artocarpus odoratissimus), native to Southeast Asia, have emerged as a

promising candidate in this search. Known for their unique flavor and aroma, Marang seeds offer

a distinctive profile that could potentially rival traditional coffee beans (Tan et al., 2018). The

abundant availability of Marang fruits in tropical regions and their underutilized seeds present an

opportunity to create a sustainable beverage alternative that capitalizes on local resources and

reduces environmental impact (Lim, 2019). By transforming Marang seeds into a coffee-like

product, there is potential to diversify agricultural outputs and contribute to sustainable food

systems (Goh et al., 2021).

 Traditional coffee beans, derived from the Coffea plant, remain the benchmark for coffee

production worldwide. Native coffee beans and instant coffee, which are commonly consumed

forms, serve as the standards against which new alternatives are measured (Davis, 2017). These

conventional coffee products are renowned for their caffeine content and acidity, both of which

are central to their popularity (Johnson & Smith, 2018). However, the cultivation and production

of traditional coffee beans are resource-intensive processes that contribute to significant

environmental degradation, highlighting the need for more sustainable options (Williams, 2020).

A comparative analysis of Marang seeds, native coffee beans, and Instant coffee is essential

to determine the feasibility of Marang seeds as a coffee substitute. This study focuses on evaluating

the chemical composition of these three samples, with a particular emphasis on pH levels and

caffeine content. By systematically comparing these key variables, the study aims to provide a

chemical understanding of how Marang seeds stack up against traditional coffee beans in terms of

their chemical properties and potential to deliver a similar sensory experience.

Chemical composition, specifically pH levels and caffeine content, plays a critical role in

defining the quality and appeal of coffee-like beverages (Smith, 2020). The pH level affects the

acidity and taste profile, while caffeine content influences the stimulant properties and overall

consumer satisfaction (Jones & Patel, 2019). Accurate measurement and analysis of these chemical

attributes are crucial for assessing the viability of Marang seeds as a substitute for traditional coffee

beans. The study employs standard analytical methods to ensure reliable and consistent data,

facilitating a thorough comparison across the different samples (Chen & Lee, 2020).

In conclusion, this study undertakes a pioneering exploration of Marang seeds as a

sustainable alternative to traditional coffee beans, emphasizing their chemical composition through

standard comparative analysis. By delving into the potential of Marang seeds to satisfy consumer
preferences for coffee-like beverages while advocating environmental sustainability, the research

aims to provide valuable insights. These findings have the potential to catalyze innovative and eco-

friendly solutions within the beverage industry, contributing to global endeavors aimed at fostering

more sustainable food systems.

Conceptual Framework of the Study

In this study, the focus is on comparing the chemical composition of Marang seeds

(Artocarpus odoratissimus) with traditional coffee beans, along with instant coffee, particularly in

terms of caffeine content and pH level. Understanding each variable in detail is crucial for

comprehending their roles and impacts within the study.

Independent variable Dependent variable

Marang seeds

Caffeine

Native coffee

pH level

Instant coffee

Figure 1.1 Conceptual Framework

Statement of the Problem

This study aims to assess and compare the chemical composition of using Marang seeds

(Artocarpus odoratissimus) as a sustainable alternative for coffee beans in beverage production.

Specifically, it aims to answer the following questions:

1. What is the caffeine content of the following?

1.1 Marang Coffee

1.2 Native Coffee

1.3 Instant Coffee

2. Which among the samples has the highest and lowest caffeine content?

3. Which among the samples has the highest and lowest pH level?

Scope and Limitations of the Study

This study investigates the potential of Marang seeds (Artocarpus odoratissimus) as a

sustainable alternative to coffee beans by analyzing the caffeine content and pH level of three

samples: Marang coffee, native coffee, and instant coffee. The sole focus is on determining the pH

levels and caffeine content of these samples using standard analytical methods. The comparative

assessment aims to identify differences and similarities in these chemical properties to evaluate

the feasibility of Marang seeds as a substitute for traditional coffee beans.

However, the study has several limitations. It only includes three types of samples and

focuses solely on caffeine content and pH level, omitting other important chemical constituents.

The geographic specificity of the Marang seeds and the reliance on particular analytical techniques

may limit the generalizability and accuracy of the findings. Additionally, the study does not

encompass sensory evaluations or a full environmental and economic analysis, which are essential
for understanding consumer acceptance and the practicality of large-scale production. Further

research is needed to provide a comprehensive evaluation of Marang seeds as a coffee alternative.

Significance of the Study

The study’s significance extends across sustainability, conservation, farmer resilience,

consumer awareness, economic growth and scientific advancement in sustainable food production.

Specifically, this study will be significant to the following:

Farmers and agricultural stakeholders. They stand to benefit from the potential of

Marang seeds as a sustainable alternative to coffee beans, offering them opportunities to diversify

their crop choices and potentially generate new income streams while promoting environmental

sustainability.

Environmental conservation organizations. If Marang seeds prove comparable to coffee

beans in beverage quality, this could contribute to efforts to curb deforestation in coffee-growing

regions, thereby promoting biodiversity conservation and sustainable land management practices.

Food industry professionals. Understanding Marang seed-based beverages in comparison

to coffee beans provides the food industry with insights into new product development

opportunities, potentially leading to the creation of healthier and more sustainable beverage

options for consumers.

Consumers. Consumers benefit from informed choices regarding their beverage options,

with the potential for Marang seed-based beverages to offer a sustainable and potentially healthier

alternative to traditional coffee.

Scientific community. This research contributes to scientific knowledge by advancing our

understanding of alternative food and beverage sources, paving the way for further innovation and

development in sustainable food production practices.

Definition of Terms

For a grounded understanding of this study, the following terms were defined conceptually

and operationally.

1. Marang seeds - the seeds of the Marang fruit (Artocarpus odoratissimus), a tropical fruit

native to Southeast Asia. The fruit is known for its distinctive aroma and sweet taste. In

this study, Marang seeds refer to the seeds extracted from the Marang fruit, which are

processed and analyzed for their potential use as a coffee substitute. The seeds are weighed,

prepared, and subjected to chemical analysis to determine their composition.

2. Native coffee - the seeds of the Coffea plant, which are roasted and ground to produce

native coffee, a popular beverage consumed worldwide for its stimulating effects due to

caffeine. In this study, coffee beans refer to both native and instant coffee samples. Native

coffee beans are traditionally grown and processed, while instant coffee is pre-brewed and

dehydrated for quick preparation. These beans are analyzed for their chemical composition,

including caffeine content and pH level.

3. Instant coffee - a type of coffee made from dried coffee extract that dissolves quickly in

hot water, providing a convenient and fast way to prepare coffee. In this study, instant

coffee refers to commercially available pre-brewed and dehydrated coffee products.

Samples of instant coffee are analyzed for their chemical composition, including pH level

and caffeine content, for comparison with Marang seed beverages and native coffee.

4. Chemical composition - the identification and quantification of chemical elements and

compounds present in a substance, determining its properties and behavior. In this study,

chemical composition refers to the specific measurement of caffeine content, pH level, and
 their implications in Marang seeds, native coffee beans, and instant coffee. These

measurements are obtained through various analytical techniques and procedures.

5. pH level - a scale used to measure the acidity or alkalinity of a solution, ranging from 0

(highly acidic) to 14 (highly alkaline), with 7 being neutral. In this study, the pH level refers

to the acidity measurement of beverages made from Marang seeds, native coffee, and

instant coffee. The pH is determined using a calibrated pH meter following standardized

procedures.

6. Caffeine content - the amount of caffeine, a natural stimulant found in various plants,

present in a given substance. Caffeine influences the central nervous system, enhancing

alertness and reducing fatigue. In this study, caffeine content refers to the quantified

amount of caffeine present in Marang seed beverages, native coffee, and instant coffee.

The caffeine content is measured using solvent extraction and subsequent quantitative

analysis.

7. Sustainable alternative - a substitute that meets present needs without compromising the

ability of future generations to meet their own needs, minimizing environmental impact

and conserving resources. In this study, Marang seeds are evaluated as a sustainable

alternative to coffee beans based on their potential environmental benefits, resource

efficiency, and reduced ecological footprint compared to traditional coffee cultivation and

production.

8. Comparative analysis - the systematic comparison of different entities to identify their

similarities and differences, often used to draw conclusions and make informed decisions.

In this study, comparative analysis involves evaluating the chemical composition, pH

levels, and caffeine content of Marang seeds, native coffee beans, and instant coffee. This
analysis aims to determine the feasibility of Marang seeds as a coffee substitute,

highlighting their potential benefits and drawbacks.

 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter discusses the related literature and studies relevant to this research.

Additionally, previous studies with relevance or similarities to the present research are reviewed

to provide supporting evidence.

Review of Related Literature (RRL).

Environmental Impacts of Coffee Bean Cultivation

The growing demand for sustainable and environmentally friendly alternatives to

traditional coffee has spurred extensive research into potential substitutes. Coffee cultivation, as

Smith (2020) highlights, faces significant environmental challenges such as deforestation, soil

degradation, and water overuse. These issues, compounded by climate change, necessitate the

exploration of new sources for coffee-like beverages that can mitigate environmental impacts

while maintaining consumer appeal. Researchers and industry stakeholders are thus keen to

identify alternative crops that can provide similar sensory experiences to coffee while promoting

sustainable agricultural practices.

Marang Seeds

Marang fruit is widely available and found throughout Southeast Asia, particularly in

nations like Indonesia, Malaysia, and the Philippines (Alvarado, M. C.,2023). Marang, identified

by its scientific name Artocarpus odoratissimus, is a tropical fruit cultivated in the Philippines,

particularly in the marginal and mountainous areas of Mindanao, such as the Zamboanga Peninsula

(Martinez & Perez, 2016). This fruit is indigenous to Borneo Island, and Borneo brought it to the

Philippines (Soepadmo & Saw, 2000). Despite being more well-known from the Philippines,

Marang is only found in a small area there (Mindoro, Mindanao, Basilan, and the Sulu
Archipelago). The plant is only found under cultivation in the Philippines, but it is very widely

distributed in Borneo’s natural condition (Primack, R.B., 1985).

The Marang fruit is composed of four main parts which are the flesh, seed, core, and

husk/peel. The Marang fruit’s husk, also known as the peel, is usually thick and fibrous, shielding

the fruit’s inside. The edible portion, the flesh, has a rich flavor and a distinct scent. It is very tender

and pleasant (Jonatas et al., 2020; Masri et al., 2017). The huge seed inside the flesh is normally

not eaten, but it can be used for its starch and oil content. (Ismail et al., 2022). Lastly, the term

“core” describes the middle part of the fruit, which is usually thrown away because of its fibrous

and harsh texture. About 50% to 60% of the fruit’s weight is made up of its flesh, with the

remaining 40% to 50% consisting of the pulp, husk/peel, and seed, which are typically thrown

away (Abu Bakar et al., 2009).

The fruit is made up of various nutritious elements, including carbohydrates, lipids, crude

fiber, ash, potassium, calcium, sodium, phosphorus, iron, beta-carotene, vitamin A, retinol, and

vitamins B1 and B2 (riboflavin), carbs, protein, and fats vitamin C (ascorbic acid) and vitamin B3

(niacin) (Tang et al., 2013). Marang fruit has several economic and nutritional benefits, the plant

has numerous advantages as a successful multifunctional crop for fruit and timber production (de

Almeida Lopes et al., 2018). Additionally, it is a great source of minerals, which can assist with

blood pressure, heart and kidney disorders, anxiety, stress, and stroke. They can also enhance the

neurological system, metabolism, water balance, muscle strength, and electrolytic processes

(Martinez & Perez, 2016)

Caffeine Content and Health Implications

Caffeine is a natural stimulant widely consumed around the world for its ability to increase

alertness and reduce fatigue (WebMD, 2005). It achieves this by blocking adenosine receptors in
the brain, thereby enhancing cognitive function and mood (Nehlig et al., 2010). Nawrot et al.

(2003) explain that while moderate caffeine intake can boost mental and physical performance,

excessive consumption can lead to negative side effects such as anxiety, insomnia, and increased

heart rate. Understanding the effects of caffeine is crucial for evaluating its benefits and potential

risks, making it an important factor in the study of coffee and coffee alternatives like Marang seeds.

The standard recommended daily caffeine intake for most adults is 400 milligrams, which

equates to approximately 0.4 mg/g. This amount is considered safe for most individuals and is

roughly equivalent to the caffeine content found in four 8-ounce cups of brewed coffee. Consuming

up to this limit can help individuals experience the beneficial effects of caffeine, such as improved

alertness and cognitive function, without significant adverse effects. However, exceeding this limit

can lead to negative health outcomes, including anxiety, insomnia, and increased heart rate (Mayo

Clinic, 2021). It is important for consumers to be aware of their total daily caffeine intake from all

sources, including coffee, tea, energy drinks, and certain medications, to maintain a balanced and

healthy consumption level.

According to Mayo Clinic, Journal of Food Science, and National Coffee Association, this

chart is used to understand the relative caffeine content in different coffee and beverage types,

providing a clear visual representation from decaffeinated to high-caffeine products.

Caffeine Content Chart

Level Category Description Caffeine content
(mg/g)
1 Decaffeinated coffee Nearly caffeine-free, 0.02-0.2
often considered
decaf
2 Very low caffeine Extremely low 0.2-0.5
coffee caffeine content
3 Low caffeine coffee Coffee with reduced 0.5-2.0
caffeine content
 4 Standard brewed tea Average caffeine 1.5-2.5
content found in
brewed tea
5 Light roast coffee Coffee with slightly 3.0-4.5
higher caffeine than
darker roasts
6 Medium roast coffee Common caffeine 4.5-5.5
content for standard
coffee
7 Dark roast coffee Slightly lower 5.0-6.0
caffeine than lighter
roasts
8 Espresso Highly concentrated 6.0-12.0
coffee
9 Energy drinks Highly caffeinated 10.0-20.0
beverages like energy
drinks
10 Instant coffee Very high caffeine 20.0-40.0
content due to
concentration
Table 2.1 Caffeine Content Chart

Research by Nehlig et al. (2010) indicates that moderate caffeine intake can enhance

cognitive function by boosting alertness and attention, which leads to better performance on tasks

requiring sustained attention and vigilance. This is important for students, teachers, and workers

who need to maintain focus and productivity. Wierzejska (2017) suggests that regular caffeine

consumption may lower the risk of Alzheimer's and Parkinson's diseases, possibly due to its

neuroprotective and anti-inflammatory effects. This finding is significant as it provides a potential

preventative measure against these debilitating neurodegenerative conditions. Additionally,

caffeine's antioxidant properties, such as its ability to scavenge free radicals and reduce oxidative

stress, suggest potential protective benefits against liver disease and certain cancers, as

demonstrated by Salomone, Galvano, and Li Volti (2017). This underscores caffeine's role in

supporting overall long-term health and disease prevention.

 However, studies by O’Callaghan, Muurlink, and Reid (2018) have shown that caffeine

intake, especially in the evening, can disrupt sleep by delaying sleep onset, reducing total sleep

time, and impairing sleep quality, resulting in daytime sleepiness and fatigue. This is crucial for

understanding the balance needed to avoid sleep disturbances that affect daily functioning.

Excessive caffeine consumption has also been linked to anxiety, nervousness, and tremors in

susceptible individuals, potentially worsening existing anxiety disorders, as reported by Richards

and Smith (2015). Awareness of this can help individuals with anxiety disorders manage their

symptoms more effectively. Agritelley and Goldberger (2021) note that regular caffeine

consumption can lead to withdrawal symptoms like headaches, fatigue, and irritability upon

cessation. Recognizing these withdrawal effects is essential for individuals considering reducing

their caffeine intake to do so gradually. Although acute caffeine consumption is generally well-

tolerated, chronic high intake has been associated with adverse cardiovascular effects, such as

increased heart rate, palpitations, and elevated blood pressure, particularly in individuals with

hypertension or cardiovascular disease, according to Nawrot et al. (2003). This highlights the need

for individuals with preexisting heart conditions to monitor and possibly limit their caffeine intake

to avoid exacerbating their condition.

pH Level and Health Implications

pH level is the range of the acidity or basicity of aqueous or other liquid solutions. The

term, widely used in chemistry, biology, and agronomy, translates the values of the concentration

of the hydrogen ion(Britannica, 2019). The range goes from 0 - 14, with 7 being neutral. pHs of

less than 7 indicate acidity, whereas a pH of greater than 7 indicates a base. pH is really a

measure of the relative amount of free hydrogen and hydroxyl ions in the water. Water that has

more free hydrogen ions is acidic, whereas water that has more free hydroxyl ions is basic. Since
pH can be affected by chemicals in the water, pH is an important indicator of water that is

changing chemically. pH is reported in "logarithmic units". Each number represents a 10-fold

change in the acidity/basicness of the water. Water with a pH of five is ten times more acidic than

water having a pH of six (U.S. Geological Survey, 2019).

Figure 2.1 pH scale

pH Level Description

pH 1 to 3 Very acidic

pH 4 to 6 Mildly acidic to neutral

pH 7 Neutral

pH 8 to 10 Mildly alkaline to Moderate alkaline

pH 11 to 14 Very alkaline

In Boekhema and Samson’s Study (1999), the study explores the impact of coffee on

various gastrointestinal functions, highlighting how different brewing methods and coffee types

affect gastric acid production and digestive comfort. According to the study, coffee promotes
gastroesophageal reflux and it stimulates gallbladder contraction and colonic motor activity. In

Cohen’s Study (1975), the study examines how coffee and caffeine stimulate gastric acid secretion

and affect the lower esophageal sphincter, contributing to acid reflux and heartburn. Caffeine

stimulates gastric acid secretion and reduces the competence of the lower esophageal sphincter in

man. In Nieber’s Study (2017), the study reviews the various health benefits of coffee, including

its antioxidant effects and potential to improve metabolism. Caffeine consumption helps improve

several chronic diseases, including type 2 diabetes mellitus and liver disease. In Perk and Plate’s

article (2023), This article explains how high-acidity coffees can cause gastrointestinal discomfort

and exacerbate conditions like acid reflux and heartburn. Individuals may experience sensitivity

to coffee acidity, which can manifest as digestive discomfort or acid reflux. According to the

Acidity in Coffee (2023), the website highlights the negative effects of high-acidity coffee on

dental health, including enamel erosion and increased dental sensitivity over time.

Local Coffee Consumption Trends

The Philippines has witnessed a notable increase in coffee consumption, with data from

the Philippine Coffee Industry Roadmap 2017-2022 indicating a 3.1% annual growth from 2010

to 2015. Per capita consumption stood at approximately 3.78 kg annually in 2020, according to the

Philippine Statistics Authority (PSA). This rise can be attributed to factors such as the expanding

middle class, the proliferation of coffee shops across the country, and the influence of social media

on coffee culture. Moreover, sustainability concerns are gaining traction among Filipino coffee

drinkers, as highlighted by a 2021 survey by the Philippine Coffee Board Inc. (PCBI), where 42%

expressed worry about the environmental impact of coffee production. This growing awareness is

driving interest in sustainable coffee practices, including the adoption of organic beans and eco-

friendly packaging.
International Coffee Consumption Trends

Globally, coffee consumption has seen steady growth, as reported by the International

Coffee Organization (ICO), with an annual increase of 1.9% from 2015 to 2020. Market

projections from Statista indicate a robust expansion of the global coffee market from USD 102

billion in 2020 to an estimated USD 155.64 billion by 2026. This growth is fueled by rising demand

in emerging markets like China and India, alongside established markets in North America and

Europe. Health and wellness trends play a significant role, with a Nielsen report revealing that

39% of global consumers seek healthier beverage options, driving interest in coffee alternatives

with lower caffeine content or added nutrients. Furthermore, environmental awareness is shaping

consumer preferences, with 48% of coffee drinkers in the USA expressing interest in sustainable

coffee options, according to a 2020 survey by the National Coffee Association. Younger

consumers, in particular, are driving demand for sustainable coffee, emphasizing ethical sourcing

and environmental stewardship, as indicated by research from the World Coffee Research in 2021.

Review of Related Studies (RRS)

Sustainable Alternatives for Coffee Beans

The study by Papoti et al. (2018) aimed to explore the historical and modern uses of acorns,

traditionally employed for bread making, as a viable coffee substitute. The objective was to assess

acorns’ potential in this role due to their availability and nutritional benefits. Methodologically,

this involved collecting acorns, removing their shells, and subjecting them to a process of roasting

at a controlled temperature to bring out the desired flavors. The roasted acorns were then ground

into a fine powder and brewed similarly to traditional coffee. Sensory evaluation panels were

conducted to compare taste, aroma, and overall acceptability with conventional coffee. Results

indicated that acorns provided a comparable flavor profile while offering additional nutritional
benefits such as higher fiber content and the absence of caffeine. Overall, using acorns as a coffee

substitute can reduce dependency on traditional coffee beans and promote the use of local,

sustainable resources.

The study by Samsonowicz et al. (2”19) investigated the use of various herbal roots as

coffee substitutes, focusing on chicory, dandelion, artichoke, and sugar beet. The study aimed to

determine their viability based on their rich polyphenolic content, specifically chlorogenic acid,

similar to coffee but without caffeine. The methodology involved harvesting the roots, cleaning,

and cutting them into uniform pieces before roasting at specific temperatures to develop the desired

flavor profiles. The roasted roots were then ground and brewed separately and in various

combinations. Chemical analyses were performed to measure polyphenolic content and

antioxidant properties, while sensory evaluations assessed taste and consumer acceptability.

Results demonstrated that these herbal roots provided a robust flavor profile and significant health

benefits due to their high polyphenolic content. The overall benefits of these substitutes include

providing a caffeine-free alternative while still offering the antioxidant properties typically

associated with coffee, making them suitable for individuals seeking to reduce caffeine intake.

The study by Rostagno et al. (2011” and Burris et al. (2012) focused on Yerba maté, a plant

native to South America, widely used as a coffee substitute in Brazil, Argentina, Paraguay, and

Uruguay. The objective was to evaluate Yerba maté’s caffeine content and its preparation methods

compared to traditional coffee. The study employed a methodology involving the collection of

Yerba maté leaves, which were then air-dried and roasted at controlled temperatures to enhance

their flavor. The roasted leaves were subsequently ground and prepared by steeping in hot water

to create maté tea. Sensory evaluations and chemical analyses were conducted to assess the flavor

profile, caffeine content, and antioxidant levels. The results showed that Yerba maté contains less
caffeine than coffee but offers a similar stimulant effect. Overall, Yerba maté serves as an effective

alternative to coffee, providing a moderate caffeine boost along with a range of health benefits,

including antioxidants and vitamins.

Malibiran (2019) aimed to assess the acceptability of jackfruit seeds as a coffee substitute.

The study’s objective was to evaluate the taste and potential health benefits of using jackfruit seeds,

typically considered waste, as a sustainable alternative to coffee beans. The methodology involved

collecting jackfruit seeds, cleaning, and boiling them to remove any bitterness, followed by drying

and roasting at precise temperatures to develop a coffee-like flavor. The roasted seeds were then

ground into a fine powder and brewed as a beverage. Sensory evaluations and nutritional analyses

were conducted to determine taste acceptability and nutrient composition. Results indicated that

the jackfruit seed coffee had a unique, pleasant taste and contained beneficial nutrients like protein

and fiber. Overall, using jackfruit seeds as a coffee substitute could reduce food waste and promote

sustainability while providing a nutritious beverage option.

The study by Tarawneh et al. (2021) evaluated roasted date seeds and roasted barley beans

as alternative coffee beverages. The objective was to compare these two options in terms of flavor,

health benefits, and consumer acceptability. The methodology involved sourcing date seeds and

barley beans, which were cleaned and roasted at carefully controlled temperatures to enhance their

flavor profiles. The roasted seeds and beans were then ground and brewed into beverages. Sensory

evaluations involving taste tests were conducted alongside nutritional analyses to compare the

antioxidant levels, fiber content, and overall health benefits. The results revealed that both

alternatives offered distinct flavors and were well-received by consumers. The overall benefits of

these alternatives include providing caffeine-free options that are rich in dietary fiber and
antioxidants, supporting both health and sustainability goals by utilizing locally available,

underused resources.
 Chapter 3
RESEARCH DESIGN AND METHODOLOGY

This chapter serves as the methodological foundation of this research, offering a systematic

and structured approach to investigating our research questions.

Research Design

The researchers will integrate an experimental and comparative analysis in determining the

caffeine content and the acidity level of the samples.

Research Instruments

Roasting Process

• Spatula • Frying pan

• Stove • Container

Caffeine content of the Samples

• 250 mL Beaker • Utility clamp

• 250 mL Erlenmeyer flask • Hot plate

• Watch glass • Vacuum pump

• Spatula • 250 ml separatory funnel

• Stirring rod • Buchner funnel

• Filter paper • Buchner flask

• 10 mL test tube • 100 ml graduated cylinder

• Test tube brush • 10 ml pipette

• Test tube rack • Aspirator

 • 100 ml Beaker • Top loading balance

• Iron ring • Centrifuge machine

• Iron stand

Acidity Level of the Samples

• pH meter with electrodes

• Stirring rod or magnetic

stirrer(optional)

• Coffee samples

• Distilled water (if dilution is

required)

• pH calibration buffers (pH 4.01,

pH 7.00, pH 10.01)

• Breakers or containers for sample

and buffers

• Wash bottle with distilled water

• Paper towels or lint-free cloth for

cleaning
Data Gathering Procedure

This section of this presents the processes of how the data is gathered in the researchers’

study.

Flowchart

EXPLORING
MARANG SEEDS
Conclusions
(Artocarpus
Summary of findings
odoratissimus) AS A
Implications for future
SUSTAINABLE
research
ALTERNATIVE TO
COFFEE BEANS
 
Discussion
Sample Collection Interpretation of results
Marang coffee Comparison with controls
Instant coffee Potential benefits and
Native coffee drawbacks of Marang
coffee
 
Results
Comparative data tables
Processing of Marang
Caffeine content
seeds
comparison
Acidity level comparison
 
Analysis Comparative Analysis
Caffeine content Control Samples: Instant
measurement → coffee, Native coffee
Acidity level Parameters: Caffeine
measurement content

Figure 3.1. Schematic Diagram of the Study

Roasting Process

1. Gather all the materials needed.

2. Remove the seeds from the Marang fruit.

3. Wash the seeds and let it dry in the heat of the sun for a day.
 4. Get the dry marang seeds.

5. Preheat the pan.

6. Roast and mix the seeds until its ready to have its skin to be peeled off.

7. After peeling the skin, roast it again until its surface is dark brown in color.

8. After that, put the roasted seeds in the container and have it grinded in the local

grinding area.

Procedure in Determining Caffeine Content

1. Weigh 2.0 grams of sample in a 250 ml of beaker.

2. Add 60 ml of distilled water.

3. Heat and stir the mixture until the solid are dissolved.

4. Add 5 grams of sodium chloride (NaCl) and 2 grams of sodium bicarbonate.

5. Stir and heat the solution over low heat until all the solid are dissolved. Heat for

15 minutes.

6. Centrifuge the resulting solution.

7. Vacuum filter the solution from step 6.

8. Slowly pour the warm solution into the Buchner funnel line with filter paper.

9. Transfer the cooled solution from step 8 into a 250 ml separatory funnel.

10. Extract the solution 4 times with 10 ml of dichloromethane with gentle swirling

to avoid the formation of an emulsion.

11. Let the 2 layers separate and collect the lower layer into a 250 ml Erlenmeyer

flask.

12. Repeat the extraction with another 10 ml of DCM. Do step 10 and 11 collect the

extract in the same Erlenmeyer flask. Do the 3rd and 4th extraction.

13. Discard the top layer down the drain.

 14. To the Erlenmeyer flask add 5 grams of anhydrous sodium sulfate to the solution

in the Erlenmeyer flask.

15. Swirl and decant slowly the solution into a pre-weighted beaker.

16. Cover the beaker with the filter paper. Place it in the fume hood for evaporation

of the solvent. Overnight.

17. Weigh the crude caffeine.

Procedure in Determining pH Level

1. Prepare the pH meter. Turn on the pH meter and allow it to warm up according

to manufacturer instructions. Ensure the electrode is clean and calibrated. If not,

follow the manufacturer’s instructions for cleaning and calibration.

2. Prepare the coffee sample. If the coffee is concentrated or contains solids, dilute

it with distilled water to obtain a homogenous solution. Ensure the coffee

sample is at room temperature, as temperature cam affect pH readings.

3. Rinse the electrode with distilled water and gently blot it dry with a paper towel

or lint-free cloth.

4. Place the electrode in a beaker containing pH 7.00 buffer solution. Allow the

pH reading to stabilize and adjust the meter to the buffer solution’s pH value if

necessary. Rinse the electrode again with distilled water

5. Repeat the 5th step with pH 4.01 and pH 10.01 buffer solutions. Once calibrated,

rinse the electrode with distilled water and gently blot it dry.

6. Measure the pH of the coffee. Pour the prepared coffee sample into a clean

beaker. Immerse the pH meter electrode into the coffee solution, ensuring it does

not touch sides or bottom of the container. Stir the coffee solution gently using

a stirring rod or magnetic stirrer to ensure uniformity. Allow the pH reading to

stabilize on the meter display. Record the pH reading once it stabilizes.

 7. Rinse the electrode with distilled water to remove any coffee residue. Blot the

electrode dry with a paper towel with lint-free cloth. Turn off the pH meter

according to the manufacturer instructions. Clean and store the equipment

properly for future use.

Research Locale

Figure 3.1. Location and Map of Muiz’s Residence

Figure 3.2 Location and Map of Marang fruit vendor

Figure 3.3 Map of MSU-IIT

The researchers will be collecting the Marang seeds in local Marang fruit sellers.

The Marang seeds utilized in this research were sourced from Espiritu, East
Kalanganan, Pantar, Lanao del Norte. Purok Espiritu is strategically situated along a

major highway, making it an accessible and popular location for travelers and locals to

purchase fresh Marang fruits. This area is distinguished within Pantar for its robust

Marang cultivation, where Marang farming serves as the primary source of income for

many residents. The fertile soil and tropical climate of Pantar to enhance the quality of

Marang fruits produced, contributing to their rich flavor and nutritional value. Vendors

in Espiritu are renowned for their consistent supply of high-quality Marang, maintained

through meticulous farming practices, including proper tree maintenance, timely

harvesting, and careful handling of the fruits. The selection of vendors in this locale

was guided by their established reputation for providing premium Marang fruits,

ensuring the quality and reliability of the raw materials used in this study.

The roasting process of Marang seeds was conducted at Muiz’s residence, which

was deemed the most suitable location for the production of Marang Coffee. The house

was equipped with two convection stoves appropriate for roasting Marang seeds and a

blender for grinding them.

The experimentation and the analyzation of caffeine content and acidity level

will be done in the Chemistry Department in MSU-IIT located at Iligan City. The Iligan

Institute of Technology, commonly referred to as Iligan Tech or MSU-IIT, is a public

coeducational institution of higher learning and research university located in Iligan

City, Philippines. Chartered in 1968 by Republic Act 5363, it was integrated as the first

autonomous unit of the Mindanao State University System in 1975.

MSU-IIT offers a diverse range of academic programs, including education,

engineering, engineering technology, mining, computer science, information

technology, biology, chemistry, physics, statistics, mathematics, arts, humanities,

linguistics, social sciences, nursing, business, accountancy, and law. The primary

medium of instruction is English, with some classes taught in Filipino and other

languages.
 Chapter 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter encompasses the presentation and interpretation of the gathered

data, as well as the analyses of these data. This chapter answers the statement of the

problems in order to conclude a specific answer regarding the objectives of the study.

Data Presentation on Caffeine Content

Marang coffee Native coffee Instant coffee

Crude caffeine in
0.348 4.95 37.6
mg/g sample
Table 4.1. Caffeine Content
The Marang coffee sample exhibited a remarkably low caffeine content of 0.348

mg/g, significantly the lowest among the native coffee and instant coffee. Marang seeds

naturally contain lower levels of alkaloids like caffeine compared to coffee beans,

contributing to this result. Despite its low caffeine content, Marang coffee remains an

appealing choice for consumers seeking a milder alternative to traditional coffee.

The native coffee demonstrated a caffeine content of 4.95 mg/g, standing in-

between the lowest and highest caffeine content of samples. These beans are known for

their higher caffeine synthesis, as caffeine serves as a natural defense mechanism

against pests. The moderate caffeine content of native coffee makes it a suitable choice

for consumers seeking balanced caffeine intake.

The instant coffee sample revealed the highest caffeine content of 37.6 mg/g,

reflecting its highly concentrated nature. Instant coffee production involves selecting

Robusta beans with naturally high caffeine content and using a concentration process

to extract and intensify caffeine levels. This results in a potent coffee product favored

by consumers seeking a quick and strong caffeine boost.

Caffeine Content Analysis and Health Implications

The Marang coffee sample exhibited a caffeine content of 0.348 mg/g,

significantly the lowest among traditional coffee varieties. Marang seeds, unlike coffee

beans, contain a distinct mix of starches, oils, and phytochemicals, including phenolic

compounds, flavonoids, and saponins, which influence their caffeine content. The

presence of these components in Marang coffee inherently results in a mild caffeine

content because it excludes alkaloids like caffeine. The roasting process does not

significantly influence the caffeine content of Marang coffee since their natural

composition does not facilitate significant caffeine synthesis. Despite its low caffeine

content, the roasting process enhances the flavor and aroma of Marang coffee, making

it similar in sensory experience to traditional coffee. This makes Marang coffee an ideal

choice for consumers who seek the flavor and aroma of coffee without the high

stimulant effects. From a health perspective, the low caffeine content of Marang coffee

minimizes risks such as jitteriness, elevated heart rate, and insomnia, making it suitable

for daily consumption and at any time of the day. Additionally, the unique

phytochemical composition of Marang seeds may offer other health benefits, such as

improved digestion and potential anti-inflammatory properties. However, for

individuals who rely on the energy boost typically associated with higher caffeine

intake, Marang coffee may not provide the desired stimulant effect.

Native coffee demonstrated a caffeine content of 4.95 mg/g. This coffee

naturally synthesize high levels of caffeine as a defense mechanism against pests and

herbivores. Native coffee contains a mix of caffeine, chlorogenic acids, and

polyphenols that contribute to both stimulant and antioxidant properties. The roasting

process enhances these compounds, creating a balanced caffeine profile and moderate

stimulant effect. Its moderation provides a balanced caffeine intake that is well-
regarded by regular coffee drinkers for its combination of taste and moderate energy

boost. The moderate caffeine content can enhance alertness, concentration, and physical

performance, which is beneficial for individuals who need a cognitive or physical boost

throughout their day. Additionally, the presence of chlorogenic acids and polyphenols

contributes antioxidant properties, potentially reducing the risk of chronic diseases such

as heart disease and diabetes. However, excessive consumption can lead to adverse

effects such as anxiety, restlessness, and gastrointestinal issues, emphasizing the need

for moderation.

The instant coffee sample revealed the highest caffeine content of 37.6 mg/g,

reflecting its highly concentrated nature. Instant coffee is produced by brewing a strong

coffee concentrate which is then dried into a powder or granules. Typically, Robusta

beans with naturally high caffeine content are chosen for this process to maximize

potency. During production, caffeine and other soluble compounds are extracted and

the water is removed, leading to a highly concentrated coffee. This concentration

process significantly boosts caffeine levels, resulting in a potent coffee product. Instant

coffee is especially appealing to those seeking a quick, strong caffeine boost, combining

high potency with convenience. The high caffeine content makes it ideal for individuals

needing immediate alertness and enhanced cognitive function, such as students during

exam periods or professionals with demanding schedules. However, the elevated

caffeine levels come with significant health risks, especially for those with caffeine

sensitivity or preexisting health conditions. High caffeine intake can lead to severe side

effects such as palpitations, high blood pressure, anxiety, and disrupted sleep patterns,

thus, instant coffee should be consumed with caution.

Data Presentation

Marang coffee Native coffee Instant coffee

Acidity level (Ph 6.12 5.48 4.35
Meter)
Table 4.2. Acidity Level Results

Marang coffee exhibited a pH level of 6.12, indicating a mildly acidic

composition, which is also the least acidic among native coffee and instant coffee. This

difference suggests that Marang coffee offers a slightly less acidic taste profile

compared to native coffee, while being significantly less acidic than instant coffee,

providing consumers with a diverse range of acidity options.

Native coffee demonstrated a pH level of 5.48, denoting a moderately acidic

profile, which stands in-between the least acidic (Marang coffee) and the most acidic

(instant coffee). This distinction highlights the intermediate acidity level of native

coffee, presenting consumers with a balanced acidity option between Marang coffee

and instant coffee.

Instant coffee recorded a pH level of 4.35, reflecting the highest acidic nature

among Marang and native coffee. This stark difference underscores the intense acidity

of instant coffee, catering to consumers who prefer a bold and sharp taste profile.

pH Level Analysis and Health Implications

Marang coffee showcases a delicately balanced acidity of 6.12 that distinguishes

it from other coffee varieties. This acidity stems from the unique composition of

Marang seeds, which contain phenolic compounds and organic acids, resulting in a

mildly acidic pH level. Unlike acidic coffees, Marang coffee offers the mildest coffee

option, making it an ideal choice for those who prefer a milder acidity or beverages that

come close to being acid-free. During the roasting process, the acidity of Marang coffee
is carefully preserved, allowing consumers to savor its subtle flavor without

overpowering acidity.

From a health perspective, the mild acidity of Marang coffee offers benefits

beyond taste preferences.

Individuals with Gastroesophageal reflux disease, Gastritis, Peptic Ulcers,

Irritable Bowel Syndrome and General Sensitivity may find Marang coffee easier to

tolerate compared to more acidic varieties. The lower acidity levels reduce the risk of

gastrointestinal discomfort commonly associated with highly acidic beverages,

providing a gentler option for daily consumption. Moreover, the smoother taste profile

of Marang coffee may appeal to individuals seeking a more enjoyable coffee-drinking

experience without sacrificing flavor or aroma.

Native coffee embodies a harmonious blend of mild acidity of 5.48 and flavor

complexity. With a higher acidity, compared to Marang coffee, is attributed to the

natural presence of compounds such as chlorogenic acids and citric acid in these beans

that contribute to their acidic profile. Throughout the roasting process of native coffee,

the acidic qualities inherent in the beans are meticulously balanced to achieve a well-

rounded taste profile that is highly valued by consumers. The acidity of native coffee

adds vibrancy and depth to its flavor, enhancing its overall sensory appeal. While the

acidity of native coffee contributes to its rich flavor profile, it may pose challenges for

individuals with sensitive digestive systems. Moderate consumption of moderately

acidic beverages like native coffee has been associated with potential health benefits,

including improved digestion and metabolism. However, individuals prone to acid-

related digestive issues may need to monitor their intake to avoid discomfort. Despite

these considerations, many coffee enthusiasts find native coffee’s balanced acidity a
welcome addition to their daily routine, offering both sensory enjoyment and potential

health benefits.

Instant coffee delivers a strong acidity of 4.35, unmatched by other coffee

varieties. This notably highest acidity is a hallmark of instant coffee, achieved through

its meticulous production process that concentrates its robust pH level. The acidity of

instant coffee is prized by those who enjoy its sharp and invigorating taste, making it a

popular choice for quick caffeine boosts. While instant coffee’s high acidity enhances

its flavor intensity, it may present challenges for individuals with sensitive stomachs or

dental health concerns. The sharp acidity of instant coffee can exacerbate symptoms of

acid reflux and heartburn, particularly when consumed in excess. Additionally,

prolonged exposure to highly acidic beverages like instant coffee may contribute to

enamel erosion and dental sensitivity over time. Despite its convenience and potency,

individuals should exercise caution when incorporating instant coffee into their daily

routine, considering their tolerance for acidity and potential health risks.
 Chapter 5

SUMMARY, CONCLUSIONS, AND RECOMMENDATION

This chapter presents the summary of the study, the findings, the conclusions,

and the recommendations of the researchers based on the data analyzed in the previous

chapter.

Summary

The analysis of caffeine content and pH levels in Marang coffee, native coffee,

and instant coffee provides valuable insights into their composition, flavor profiles, and

potential health implications. Marang coffee stands out with its remarkably low caffeine

content of 0.348 mg/g and mildly acidic pH level of 6.12, offering a gentle and flavorful

alternative to traditional coffee varieties. In contrast, native coffee demonstrates a

moderate caffeine content of 4.95 mg/g and a moderately acidic pH level of 5.48,

providing a balanced combination of caffeine and acidity for consumers seeking a

stimulating yet palatable coffee experience. Instant coffee exhibits the highest caffeine

content of 37.6 mg/g and the highest acidity with a pH level of 4.35, catering to

individuals in need of a quick and potent caffeine boost but posing potential health risks

due to its concentrated nature and intense acidity.

Findings

Marang coffee exhibits the lowest caffeine content and mildest acidity among

the samples analyzed, making it an excellent option for individuals sensitive to caffeine

or acidic beverages, but less suitable for those seeking a robust energy boost.
 Native coffee presents an in-between chemical composition among the samples,

with a moderate caffeine content and acidity level, offering a balanced choice for

consumers desiring a flavorful yet moderately stimulating coffee experience.

Instant coffee contains the highest caffeine content and acidity, making it a

convenient option for individuals needing an immediate energy boost, but potentially

problematic for those with caffeine sensitivity or acid-related health concerns.

Conclusions

The diversity in caffeine content and acidity levels among Marang coffee, native

coffee, and instant coffee offers consumers a wide range of options to suit their taste

preferences and caffeine tolerance. Marang coffee’s low caffeine content and mild

acidity make it suitable for individuals sensitive to caffeine or acidic beverages,

providing a gentle and enjoyable coffee-drinking experience. Native coffee provides a

balanced combination of caffeine and acidity, appealing to regular coffee drinkers

seeking a flavorful and moderately stimulating brew. Instant coffee, while convenient

and potent, should be consumed with caution due to its high caffeine content and intense

acidity, especially by those with caffeine sensitivity or preexisting health conditions.

Overall, the findings underscore the importance of understanding the caffeine content

and pH levels in coffee products to make informed choices that align with individual

preferences and health considerations.

Recommendations for Improving this Study

1. Conduct more detailed studies on other chemical components of Marang seeds,

such as antioxidants, vitamins, and minerals, to fully understand their nutritional

benefits and potential health impacts. This would provide a more

 comprehensive understanding of Marang coffee’s overall nutritional profile and

health implications, enhancing its marketability and consumer appeal.

2. Perform comprehensive sensory evaluations involving a larger and more diverse

group of participants. This would help in better understanding the flavor, aroma,

and overall sensory experience of Marang coffee, allowing for more accurate

assessments of its market potential and consumer acceptance.

3. Explore mediating variables that may influence the relationship between

Marang coffee consumption and its caffeine content and pH level. Factors such

as roasting process, brewing method, water quality, storage conditions, and

grind size. This would provide insights into optimizing coffee production

processes, guiding consumers in selecting coffee varieties that align with their

preferences and health considerations.

Recommendations for the Food Industry and Producers

1. Develop a range of Marang coffee products, including different roasts, instant

coffee, and specialty blends, to cater to diverse consumer preferences, thereby

expanding market reach and increasing accessibility to this unique coffee

variety.

2. Experiment with flavor infusions and additives to enhance the taste profile and

appeal of Marang coffee, exploring innovative combinations that resonate with

evolving consumer tastes and preferences.

3. Partner with cafes and retailers to offer Marang coffee as an alternative to

traditional coffee, providing opportunities for direct consumer feedback and

fostering collaborations that promote awareness and adoption of this distinctive

coffee variety.
APPENDIX A
 APPENDIX A
Procedure in Making Marang Coffee

Figure 1.1 The materials used in Marang Coffee production.

Figure 1.2 Gathering and Roasting of Marang Seeds

Figure 1.3 Roasting the Marang seeds once more after removing shells till the
Marang seeds are blackened

Figure 1.4 Grinding the roasted Marang Seed until it is a fine powder
APPENDIX B
 APPENDIX B
Analyzing Caffeine Content of Samples
APPENDIX C
 APPENDIX C
Determining pH Level Through pH Meter
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