The Development Product from Pineapple for proceeds support Student secondary education, Muang Chaiyaphum District, Chaiyaphum

Abstract

The development of processed pineapple product for export, to promote extra income of high school students in Muang district, Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted, evaluated by 9 point Hedonic scale sensual quality tasting by 70 people, compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies, instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity, 4.21 percent of protein, 15.6 percent of fat, 0.99 percent of ash, 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie, total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy, 13.6 percent of carbohydrate, 0.34 percent of protein, 0.04 percent of fiber, 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion, the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level, color balance (a*) equals 11.44 which means the dried pineapple has yellow color, tasty, represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion, chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary, the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.