Potential of Talisay Seeds (Terminalia catappa) as an Alternative Coffee

This study investigated the potential of Talisay (Terminalia catappa) seeds as an alternative coffee by evaluating their physicochemical properties and sensory attributes. The research utilized a quantitative descriptive approach to assess the overall acceptability of Talisay seed coffee in terms of appearance, aroma, texture, taste, and nutritional composition. A Hedonic Rating Scale and Descriptive Rating Test Were employed to gather consumer preferences. At the same time, laboratory testing analyzed its pH level, moisture content, crude protein, crude fiber, crude fat, ash, carbohydrates, and caffeine content. The findings reveal that Talisay seed coffee exhibits caffeine-free content, with aroma receiving the highest acceptability rating, while taste and texture require further refinement. The study concludes that Talisay seed coffee has strong potential as a viable caffeine-free alternative, particularly for consumers seeking a low-caffeine and antioxidant-rich beverage. Recommendations include further optimization of roasting, grinding, and brewing techniques to enhance sensory appeal and commercial viability.