Development of Production Process the Kaffir Lime Jam Product for Khon Hua Jai In-Si Baan Nam Sub Community Enterprise Phatthana Nikhom District Lopburi Province

Abstract

This research consists purposes were 1. to explored problems in the processing of kaffir lime jam product for Khon Hua Jai In-si Baan Nam Sub Community Enterprise Phatthana Nikhom District Lopburi Province 2. develop processing of kaffir lime jam product for Khon Hua Jai In-si Baan Nam Sub Community Enterprise Phatthana Nikhom District Lopburi Province and 3. survey investigate the consumer satisfaction with the product for Khon Hua Jai In-si Baan Nam Sub Community Enterprise Phatthana Nikhom District Lopburi Province. This research was mixed methods of qualitative and quantitative research. The research instruments consisted of the result analysis record form, the tasting test, and the satisfaction questionnaire. There were 400 samples selected by chance and 60 target groups selected by purposive sampling. The data collected from the tasting test and the satisfaction questionnaire were analyzed using descriptive statistics, including percentages, means, standard deviations, and ANOVA (Analysis of Variance) analysis of variance. The data collected from other documents and the result analysis record form were then content analysis. The research results found that 1) the problems were inconsistent product quality and unstable costs from raw material prices 2) Developing the production process by freezing the kaffir lime peel before producing jam was the most appropriate method that could control the quality and production costs. The product had a score of liking in terms of color appearance (x̄ =8.72, 8.46), clarity (x̄ =8.42, 8.27), kaffir lime aroma (x̄ =8.41, 8.35), overall taste (x̄ =8.52, 8.47), gel distribution when spreading jam on bread (x̄ =8.55, 8.58) and overall liking (x̄ =8.47, 8.35) that were not significantly different from jam made from fresh kaffir lime peel (p≤0.05) and 3) satisfaction with kaffir lime jam product after the production process adjustment in terms of color, aroma, taste, texture and overall acceptability were at the most satisfactory level (x̅= 4.67, S.D.= 0.15).