Conceptual Framework

Rind of Mangosteen,
Water, Brown Sugar, Drying, Grinding,
Cinnamon Pounding, Roasting, Mangosteen Coffee
Boiling, Filtering

In the making of Mangosteen Coffee

(Garcinia Mangostana) that can prevent
the people from having diseases, starts
with the ingredients of rind of
mangosteen, sugar, and water. Next is
the following procedures and lastly the
product was been made. In this
framework, each shows the relationship

9
 Definition of Terms

Aroma- also known as odorant, fragrance, or flavor, is a chemical compound that has a smell or

odor.

Boiling- is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling

point.

Decoction- is a method of extraction by boiling of dissolved chemicals from herbal or plant

material, which may include stems, roots, bark and rhizomes.

Drying- is a mass transfer process consisting of the removal of water or another solvent by

evaporation from a solid, semi-solid or liquid.

Filtering- pass through a device to remove unwanted material.

Grinding/Milling- is the machining process of using rotary cutters to remove material from a

work piece advancing in a direction at an angle with the axis of the tool.

Pounding- repeated and heavy striking or hitting of someone or something.

Roasting- is a cooking method that uses dry heat, whether an open flame, oven, or other heat

source.

Taste- is the sensory impression of food or other substances on the tongue and is one of the five

traditional senses.

Texture and Color- is the disposition or manner of union of the particles of a body or substance,

a visual or tactile surface characteristic resulting in a certain appearance.

11
 Results and Findings

A questionnaire survey was conducted on random people to know the results and findings

about our Mangosteen Coffee. The respondents are the one to judge the Aroma, Taste, Texture

and Color of the mangosteen Coffee or our product. The respondents were task to choose if any

of the given terms is good or not good to them.

According to the given survey, students enjoy the mangosteen coffee in terms of Aroma,

Taste, Texture, and Color. In aroma it is 90% good and 70% says they dont like the aroma, in

taste it is 92% good and 68% says it is not good, meanwhile in texture 97% says good and 63% is

not good, and in color it is 93% good and 67% not good. The difference in aroma between the

students who like our coffee or not is about 20%, meanwhile in taste is 24%, in texture is 34%,

and lastly in color is 26%. Therefore, the students that say that the mangosteen coffee is good is

ranging from 90% until 100% but the students that say that our mangosteen coffee is not good is

ranging also from 60% until 70%.

The survey proves that our mangosteen coffee can truly help many people in terms of

their physical health, in the environment, and especially they can enjoy the mangosteen coffee

that we made. The result is that the mangosteen is more usable, effective and healthy than using

ordinary coffee beans.

16
 Summary

This product was compared on the commercial Coffee with the same ingredients to make

a coffee. This product was shown that the rind of the mangosteen can also be a substitute for

coffee beans. Through this research we can know the importance of what truly mangosteen can

give to our health and also to our economy. Mangosteen Coffee can be the one way to give us

brighter lives for our future, for the economy, and importantly to our health. This research can be

an alternative product for coffee instead of coffee beans. Coffee beans contain caffeine which can

have both positive and negative health effects. Meanwhile, mangosteen contains higher health

effects. So, mangosteen can be the substitute for coffee beans that can cause negative health

effects.

17
 Conclusion

Therefore, the researchers conclude that Mangosteen coffee can be an alternative coffee

than using commercial coffee. According to the survey, it shows that it is better to use

mangosteen instead of coffee beans in making coffee in terms of aroma, taste, texture, and color.

And also mangosteen is healthier than coffee beans. So the researchers conclude that if we use

mangosteen as a temporary coffee we are also the one who will benefit from it and also a great

impact will change the world or our environment.

18
 Recommendations
For those who aim this research here are some recommendations that you can learn, the

proper use of materials and procedure is important to make a good and better coffee, choose a

more fragrant aroma for the coffee instead of using cinnamon, make the mangosteen coffee more

relative to the taste of a coffee made from coffee beans, choose good quality of ingredients,

substitute products or use other products such as other seeds or beans which can also be an

alternative product for coffee beans.

19
 References

Websites:

http://en.wikipedia.org/wiki/Purple_mangosteen

http://www.nutrition-and-you.com/mangosteen.html

http://www.webmd.com/vitamins-supplements/ingredientmono-1081-

mangosteen.aspx?

activeingredientid=1081&activeingredientname=mangosteen

http://mangosteenhealthtree.com/wheredoesmangosteengrow.html

http://www.medicinenet.com/mangosteen/supplements-vitamins.htm

http://www.marketmanila.com/archives/mangosteen

http://www.livestrong.com/article/241974-vitamins-in-mangosteen/

http://www.stylecraze.com/articles/amazing-health-benefits-of-mangosteen/

Books:

Amazing Healing Plants by JC Kurian Volume II, page 68

20
 Table of Contents

Title Page I

Approval Sheet II

Acknowledgment III

Table of Contents IV

Introduction 1

Background of the Study 2

Statement of the Problem 3

Significance of the Problem 4

Scope and Limitations of the Study 5

Review of Related Literature 6-8

Conceptual Framework 9

Hypothesis 10

Definition of Terms 11

Methodology 12-15

Survey Form

Graph

Results and Findings 16

Summary 17

Conclusion 18

Recommendation 19

References 20

Curriculum Vitae