37

APPENDICES
 38

APPENDIX A

Table 1A. ANOVA of Roasted Coffee Beans Table

V.S. D.F. S.S. S.S. F

Treatments 2 649.92667 324.96333 17.4005 **

Error 6 112.05333 18.67556

Total 8 761.98000

** Significative at a level of 1% of probability (p < .01)

* Significative at a level of 5% of probability (.01 =< p < .05)
ns Non-significative (p >= .05)

DF DFE F-krit F p
2 6 10.9248 17.4005 0.0032

Table 2A. Tukey’s Standardize Range Test for Roasting Efficiency

Treatment averages
----------------------
1 61.96667 b
2 70.73333 b
3 82.70000 a
----------------------

SMD = 10.82844
OA = 71.80000 VC% = 6.01883
 39

Table 3A. Results of the Sensory Evaluation (LIQUID TEST)

LIQUID TEST : COFFEE SAMPLES(APPEARANCE/COLOR)

Treatment Mean Score Descriptive Interpretation

T1R1 4.2 This means that the sample’s

color is nearly black.

T2R1 4.2 This means that the sample’s

color is nearly black.

T3R1 4.4 This means that the sample’s

color is nearly black.

T1R2 3.8 This means that the sample’s

color is dark.

T2R2 3.8 This means that the sample’s

color is dark.

T3R2 4.2 This means that the sample’s

color is nearly black.

T3R3 2.2 This means that the sample’s

color is medium brown.

LIQUID TEST : COFFEE SAMPLES(AROMA)

Treatment Mean Score Descriptive Interpretation

T1R1 3 This means that the sample’s

aroma is moderately strong.

T1R2 3.4 This means that the sample’s

aroma is strong.

T3R3 3.2 This means that the sample’s

aroma is moderately strong.

T2R1 4 This means that the sample’s

aroma is strong.

T2R2 4 This means that the sample’s

aroma is strong.

T2R3 3.2 This means that the sample’s

aroma is moderately strong.
 40

T3R3 3 This means that the sample’s

aroma is moderately strong.

LIQUID TEST : COFFEE SAMPLES (TASTE)

Treatment Mean Score Descriptive Interpretation

T1R1 3.6 This means that the sample’s

taste is bitter.

T2R1 3.6 This means that the sample’s

taste is bitter.

T3R1 3.4 This means that the sample’s

taste is bitter.

T1R2 3.6 This means that the sample’s

taste is bitter.

T2R2 3.8 This means that the sample’s

taste is bitter.

T3R2 4 This means that the sample’s

taste is bitter.

T3R3 3 This means that the sample’s

bitterness is tolerable.
 41

Table 4A. Results of the Sensory Evaluation (DRY TESTING)

DRY TEST : COFFEE SAMPLES(APPEARANCE/COLOR)

Treatment Mean Score Descriptive Interpretation

T1R1 3.6 This means that the sample is

black.

T2R1 3.4 This means that the sample is

black.

T3R1 3.6 This means that the sample is

black.

T1R2 3.2 This means that the sample is

dark brown.

T2R2 3.2 This means that the sample is

dark brown.

T3R2 3.4 This means that the sample is

black.

T3R3 2.2 This means that the sample is

medium brown.

DRY TEST : COFFEE SAMPLES(AROMA)

Treatment Mean Score Descriptive Interpretation

T1R1 3 This means that the sample is

moderately aromatic.

T2R1 3.4 This means that the sample is

strong in aroma.

T3R1 4 This means that the sample is

strong in aroma.

T1R2 3.8 This means that the sample is

strong in aroma.

T2R2 3.8 This means that the sample is

strong in aroma.

T3R2 3.6 This means that the sample is

strong in aroma.
 42

T3R3 3.2 This means that the sample is

moderately aromatic.

DRY TEST : COFFEE SAMPLES(TASTE)

Treatment Mean Score Descriptive Interpretation

T1R1 3.2 This means that the sample is

moderately bitter.

T2R1 3.2 This means that the sample is

moderately bitter.

T3R1 3.4 This means that the sample is

bitter.

T1R2 2.8 This means that the sample is

moderately bitter.

T2R2 2.8 This means that the sample is

moderately bitter.

T3R2 3.2 This means that the sample is

moderately bitter.

T3R3 2 This means that the sample is low

in bitterness.

Table 5A. Effect of roasting into the coffee based on the mean score average of the

treatments.

Treatment No. Average Score Descriptive Interpretation

T1 3.5 This means that the quality

of roasted sample is high.

T2 3.05 This means that the quality

of roasted sample is
moderate.

T3 2.6 This means that the quality

of roasted sample is low.
 43

Appendix Table 6A. Bill of Materials

UNIT
ITEM QUANTITY TOTAL
PRICE

1.2mmx4’x8’ stainless steel

1 600 600
plate

G.I Sheet 1.2mm x4’x8’ 1 1280 1280

1 cut Stainless Shafting

1 920 920
1”diameter x 24”

1/4 hp electric motor 1 1000 1000

1 unit gear reducer (Ratio

1 650 650
1:40)

B66 V-Belt Pulley 1

B58 V-Belt Pulley 1 1000 1000

B58 V-Belt Pulley 1

2” diameter V-Belt Pulley 1

3” diameter V-Belt Pulley 1

1000 1000
4” diameter V-Belt Pulley 1

5” diameter V-Belt Pulley 1

1/8x1”x1”x20’ Angle Bar 2 800 800

Pillow Block Bearing lock type

2 640 640
#206

Bolts w/ nots and washers (4 pcs(1/2 x 1 ½ )and

(1/2 x 1 ½ and 8 pcs3/8x 1 ½0 ) 8 pcs(3/8x 1 ½0 ) 500 500

Raw material coffee (15 kg) 1 1500 1500

Labor Cost 6000

Total 15,980.00
 44

Appendix Table 6. Basic Assumptions of economic roaster

Economical Evaluation of Roaster
Item Value

1 Roasting capacity(kg/batch) 1

2 Cost of Roaster (Php) 15,980.00

3 Life of the unit (year) 5

4 Wages 315

5 Days of roasting 1

6 Roasting operation per day (hr) 8

7 Roasting of coffee beans per year(days/year) 180

8 Rice hull cost (Php/sack) 10

9 Rice hull used per hour (kg/hr) 92

10 Number of hours using rice hull stove 22

11 Yield per roasting of coffee beans (kg) 0.6-0.7

12 Price of roasted coffee beans (Php/kg) 200

13 Repair and maintenance (% of initial cost) 10

14 Salvage Value (% of initial cost) 10

15 Taxes and Insurance (% of initial cost) 6

16 Interest rate on capital (%) 25

 45

Appendix B

Figure 1B. Treatments

Figure 2B. Documentation

Weighing of Coffee Beans

Calibration of Heat
Temperature
 46

Operating Procedure
 47

Figure 3B. Sensory Evaluators of Roasted Coffee Beans

 48

Part I: Demographic Profile (Put a mark check ( ⁄ ) on the appropriate box)

Name: ________________________________

Sex: Male: Female:

Age: 30-40 41-60 61 and above

 Do you smoke? YES NO

 Do you drink alcoholic beverages? YES NO
 Do you a drink coffee? YES NO

II. Questions on the piquancy of the Samples

Instructions: The following items will assess the samples. Kindly rate the questionnaire based
on what you have seen, smell and tasted on the given sample. Please be guided with the
scale below and put (/) and the percentage of the intensity on the appropriate box.

Descriptive Descriptive Interpretation

Score
Equivalent (Appearance/Color)

Very
5 This means that the sample’s color is nearly
piquant black.

4 Piquant
This means that the sample is dark.

Tolerable
3
piquancy This means that the sample is dark brown.

Low
2
piquancy This means that the sample is brown.

Very low
1
piquancy This means that the sample is light brown.
 49

Descriptive Descriptive Interpretation

Score
Equivalent (AROMA)

5 Very Strong This means that the sample’s aroma is very

evident even in distance.
4 Strong This means that the sample is strong in
aroma.
3 Medium This means that the sample is moderately
aromatic.
2 Weak
This means that the sample is low in aroma.

1 Very weak This means that the sample is very low in

aroma that you can’t smell anything.

Descriptive Descriptive Interpretation

Score
Equivalent (Taste)

5 Very Bitter This means that the sample’s taste is very

bitter. Acridity is high.
4 Bitter
This means that the sample’s taste is bitter.

Tolerable
3 This means that the sample is moderately
Bitterness bitter.
Low
2 This means that the sample is low in
bitterness bitterness.
Very low
1 This means that the sample is very low in
bitterness bitterness.

A. Coffee Samples (Appearance/color)

5 4 3 2 1

1. T1R1

2. T1R2

3. T1R3
 50

4. T2R1

5. T2R2

6. T3R2

7. T3R3

B. Coffee Samples (Aroma)

5 4 3 2 1

8. T1R1

9. T1R2

10. T1R3

11. T2R1

12. T2R2

13. T3R2

14. T3R3

C. Coffee Samples(Taste)

5 4 3 2 1

15. T1R1

16. T1R2

17. T1R3

18. T2R1

19. T2R2

20. T3R2

21. T3R3

Remarks:
 51

Letter to the Respondents

Republic of the Philippines

University of Southeastern Philippines

Tagum Campus

Apokon, Tagum City

Dear Valued Respondents:

Kindly rate the appearance, aroma and taste of the samples in order for the researcher

to assess the effect of his treatment to the product. This study may help the farmers and the

producer of coffee in making their production more efficient in terms in the roasting process.

Your participation to the research study is highly appreciated.

Thank you,

The Researcher
 52

Informed Consent to Participate in a Research Study

Research Title: DESIGN, FABRICATION AND PERFORMANCE EVALUATION OF A

COFFEE BEAN ROASTER

Researcher: Donna Grace Marie O. Postrano

Purpose:

You have been selected to participate in a research study in partial fulfillment of the

requirements for my degree of Bachelor of Science in Agricultural Engineering. The

study aims to yield a satisfactory roasting quality of coffee beans based on its

appearance, aroma and taste after the process to find a more efficient way of roasting

without affecting its quality and marketability.

Procedure:

If you agree to participate in the evaluation you will be asked to taste the given

samples and rate it one by one. The whole process may last for several minutes and

maximum of one to two hours but you can bring the samples if you wish to examine it

rigorously.

In the testing process, dip your finger in the samples or you can also use spoon and

put it in the tip of your tongue. Make sure that the sample powder you tasted in every

testing have the same amount to avoid bias. In cup testing, the same amount of coffee

powder and hot water will be put in cups for every treatment and its replication. Stir

the coffee in the cup and drink it.

 53

Risks

The samples have a bitter flavor. However, the researcher will provide refreshment

after the testing. Be careful in opening the samples, do not put the sample in the reach

of children.

Benefits and Compensation

You will receive no monetary gift for participation in the study. There is no guarantee

or promise that you will receive direct benefits from this study.

Confidentiality

Writing of your name is optional. Please DO NOT sign your name to any of the forms

if you deemed not to do so, as all responses will be kept confidential. Questionnaires

will be kept by the researcher. Only the researcher will have the access to anonymous

individual date. Again, the data will be handled confidentially at all times.

Voluntary Participation

Your participation is completely voluntary. You are under no obligation to participate.

Again, subsequent to your consent, you may refuse to participate at any time during

the study without penalty.

Conformed:

________________________________ __________________________
 54

Signature over Printed Name Date and Time

By completing and returning these questionnaires, you verify that:

 You have understood the purpose of this study

 You have voluntarily agreed to participate

Please return your completed questionnaires to the researcher. Thank you for your

time in contributing to this research study.

Figure 4B. Questionnaire used in the study.