CHAPTER IV

OBSERVATION AND DISCUSSION OF RESULTS

All the respondents are very cooperative during the taste test. Some drinks the

coffee after blowing; others prefer to have it hot. Mostly, respondents smell the aroma

first and examine the color of the coffee before tasting it. It was observed during the

conduct of the taste test that R3 comprising respondents aged 41-60 mostly prefers the

bitter taste, aroma, and color of T3 but choses the appearance of T0. Respondents aged

24-40 generally favors the aroma, taste, color, and appearance of T3. Respondents

comprising younger respondents (15-24) prefer the appearance and color of T3 but

choses the aroma of T0 and taste of T2.

In terms of the mean scores in rating the food sample, T3 got the highest mean.

Discussion of Results

The number of respondents, treatment and the mean scores were analyzed using

the Analysis of Variance.

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 REPLICATION
Treatments TOTAL MEAN
I II III
T0 53 37 41 131 43.66
T1 41 37 40 118 39.33
T2 42 38 41 121 40.33
T3 49 44 46 139 46.33
Grand Total Scores 509
Grand Mean 42.41
Table 1. Total Scores of Responses on Aroma

39.33 Table 1. is the total score of responses on Aroma. It shows that T3 is the most

preferred aroma of coffee with a mean of 46.33, followed by T0 with a mean of 43.66,

then T2 with 40.33 mean and T1 with 38.33 mean.

Graph1. Mean of Responses on Aroma

48

46

44

42

40 43.66

38 46.33

36
39.33 40.33

34
T0 T1 T2 T3

Analysis of Variance (ANOVA) on Aroma

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 STATISTICS
Source of Degrees of Sum of Mean of
Tabular F
Variation Freedom Squares Squares
Computed F
5% 1%
Between
3 92.24 30.74 1.46 4.07 7.59
Groups
Within
8 168.68 21.09
Groups
Not Significant
Total 11 260.92

The analysis of variance on aroma shows that the computed F-value of 1.46 with

the tabular value of 4.07 at 0.05 level of significance with 3 and 8 degrees of freedom,

the null hypothesis is accepted in favor of the research hypothesis which means that

there is no significant difference between the aroma of the Moringa oleifera Seed Coffee

and the commercial coffee.

Table 2. Total Scores of Responses on Appearance

25
 REPLICATION
Treatments TOTAL MEAN
I II III
T0 52 39 45 136 45.33
T1 45 36 39 120 40
T2 48 39 39 126 42
T3 53 42 42 137 45.67
Grand Total Scores 519
Grand Mean 43.25

Table 2. is the total score of responses on Appearance. It shows that T3 got the

largest mean of 45.67, followed by T0 with a mean of 45.33, then T2 with 42 mean and

T1 with 40 mean. Differences in the mean are not extremely high though it indicates that

respondents generally chose T3 in terms of appearance among the coffee treatments.

Graph 2. Mean of Responses on Appearance

47
46
45
44 45.33
45.67
43
42
41
42
40
39 40
38
37
T0 T1 T2 T3

26
 Analysis of Variance (ANOVA) on Appearance

STATISTICS
Source of Degrees of Sum of Mean of
Tabular F
Variation Freedom Squares Squares
Computed F
5% 1%
Between
3 66.92 22.30 0.68 4.07 7.59
Groups
Within
8 261.33 32.70
Groups
Not Significant
Total 11 328.25

The analysis of variance on aroma shows that the computed F-value of 0.46

with the tabular value of 4.07 at 0.05 level of significance with 3 and 8 degrees of

freedom, the null hypothesis is accepted in favor of the research hypothesis which means

that there is no significant difference between the aroma of the Moringa oleifera Seed

Coffee and the commercial coffee.

Table 3. Total Scores of Respondents on Taste

REPLICATION
Treatments TOTAL MEAN
I II III
T0 45 41 44 130 43.33
T1 50 39 42 131 43.66
T2 53 39 46 139 46.33

27
 T3 50 53 47 149 49.66
Grand Total Scores 549
Grand Mean 45.745

Table 3.a is the total score of responses on Taste. It shows that T3 got the largest

mean of 49.66, followed by T2 with a mean of 46.33, then T1 with 43.66 mean and T0

with 43.33 mean. Result suggests that T3 is the most desired taste of coffee.

then T2 with 40.33 mean and T1 with 38.33 mean.

Graph 3. Mean of Responses on Taste

52

50

49.66
48

46

46.33
44
43.66
43.33
42

40
T0 T1 T2 T3

Analysis of Variance (ANOVA) on Taste

28
 STATISTICS
Degrees
Source of Sum of Mean of
of Tabular F
Variation Squares Squares Computed F
Freedom
5% 1%
Between
3 77.57 25.85 1.05 4.07 7.59
Groups
Within
8 196.68 24.585
Groups Not
Significant
Total 11 274.25

The analysis of variance on taste shows that the computed F-value of 1.05 with

the tabular value of 4.07 at 0.05 level of significance with 3 and 8 degrees of freedom,

the null hypothesis is accepted in favor of the research hypothesis. The result implied

that there is no significant difference between the Moringa oleifera Seed Coffee and

Commercial Coffee.

Table 4. Total Scores of Respondents on Color

REPLICATION
Treatments TOTAL MEAN
I II III
T0 48 40 41 129 43
T1 43 36 40 119 39.66
T2 46 40 42 128 42.66
T3 51 44 42 137 45.66
Grand Total Scores 513
Grand Mean 42.74

29
 Table 4. is the total score of responses on Color. It shows that T3 got the largest

mean of 45.66 followed by T0 with a mean of 43, then T2 with 42.66 mean and T1 with

39.66 mean. Result suggests that T3 is the most desired color of coffee.

Graph 4. Mean of Responses on Color

48

46 45.66

44 43
42.66

42

40 39.66

38

36
T0 T1 T2 T3

30
 Analysis of Variance (ANOVA) on Color

STATISTICS
Source of Degrees of Sum of Mean of
Tabular F
Variation Freedom Squares Squares
Computed F
5% 1%
Between
3 54.25 18.08 1.15 4.07 7.59
Groups
Within
8 126 15.75
Groups
Not Significant
Total 11 180.25

Table 4.b shows the analysis of variance on color. With the computed F-value of

1.15 with the tabular value of 4.07 at 0.05 level of significance with 3 and 8 degrees of

freedom, the null hypothesis is accepted in favor of the research hypothesis. The result

implied that there is no significant difference between the Moringa oleifera Seed Coffee

and Commercial Coffee.

31