Acceptability of Coffee Bean (Coffea Arabica) Cookies among Consumers

This study examined the acceptability of coffee bean (coffea Arabica) cookies among consumers at Kalinga National High School, focusing on the texture, taste, aroma and appearance. The research aimed to profile consumers by age and sex, assess the level of acceptability among three coffea Arabica treatments (3 tbsps., 5 tbsps., 7 tbsps.), and determine any significant differences between treatments. Additionally, the study investigated whether there was a significant difference in acceptability based on consumer profiles. Through a descriptive-comparative design and quota sampling method, data was collected from 50 consumers, specifically coffee enthusiasts including teachers and students at Kalinga National High School. Sensory evaluation forms were used to father consumer’s ratings for the three coffea Arabica treatments. Statistical tools such as frequency count, F-test, and weighted mean were employed for data analysis. The findings revealed a preference for treatment 1 and 2 since both treatments received the same average of ratings, while treatment 3 has been also liked across their sensory characteristics. Despite variation in ratings, the ANOVA. Results suggested no significant difference between the coffea Arabica treatments.