A Technical Feasibility Study on Product Development of Pineapple Kombucha
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Abstract
This research aims to assess the readiness of Siam Phromprathan Co., Ltd. In the production of pineapple kombucha in terms of production facilities, raw materials, and sanitation.. The study involved on-site inspections and evaluations of the food production facilities according to Good Manufacturing Practice (GMP) guidelines, assessing the quantity and quality of organic pineapples of the Nang Lae variety from Chiang Rai Province, training staff and operators in sanitation issues, and studying the prototype recipe for pineapple kombucha by varying the ratios of sweet tea to pineapple juice at three levels: 100:0, 50:50, and 0:100. The findings indicate that the establishment is ready for production as follows: 1) Production Facility: The production area was improved and modified according to the basic requirements outlined in the Ministry of Public Health Announcement (No. 420) of 2020.
2) Raw Materials: Data were gathered for kombucha production and for raw materials storage.
3) Sanitation: Staff and operators are knowledgeable about raw material handling, storage, and sanitation according to GMP requirements. 4) Prototype Kombucha Recipe: The optimal ratio of sweet tea to pineapple juice was found to be 50:50, consisting of 75% kombucha tea (F1), 12.5% sweet tea, and 12.5% pineapple juice.
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