PRODUCT DEVELOPMENT OF MOCKTAIL DRINKS FROM COCONUT JUICE AND BUTTERFLY PEA FLOWER JUICE
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Abstract
This study aimed to 1) develop health-oriented mixed beverages using coconut juice and butterfly pea flower juice and to select the most appropriate formulations through expert evaluation and 2) assess tourists’ satisfaction with the selected beverage formulations based on the sensory attributes: color, aroma, and taste. A quantitative research method was used a survey. The study included a sample of 200 tourists visiting the Amphawa subdistrict, selected using a convenience sampling method. Initially, six beverage formulations were created, with coconut juice and butterfly pea flower juice serving as the primary components. Then, five beverage-mixology experts evaluated and selected the two most suitable formulations. These selected formulations were subsequently tested with the tourists. Data were collected through a five-point Likert scale questionnaire and were analyzed using descriptive statistics, specifically means, standard deviation, and satisfaction levels.
The results indicated that Formulation 1 received the highest overall satisfaction rating. Concerning the sensory attributes assessed, color and taste demonstrated
the highest average scores, with aroma following closely. These results imply that health-oriented mixed beverages, created from coconut juice and butterfly pea flower juice, possess significant potential for further development as wellness beverages, especially within the wellness tourism industry. Moreover, the findings provide initial evidence supporting the value-added utilization of local resources, thus establishing a practical foundation for future product development is sustainable tourism initiatives.
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