Development of a Seasoning Powder from from Melientha suavis and Chaya (Cnidoscolus aconitifolius) for Punsuk Organic Group Community Enterprise Chaloem Phra Kiat District, Saraburi Province.
Keywords:
Seasoning Powder, Melientha suavis, Chaya (Cnidoscolus aconitifolius), Community EnterpriseAbstract
This research aimed to develop seasoning powder from wild sweet leaf (Phak Wan Pa) and chaya kale (Cnidoscolus aconitifolius) as a community food product. The objectives were : (1) to develop an appropriate formulation and production process for vegetable-based seasoning powder, (2) to develop packaging and food labeling through a participatory approach, and (3) to investigate consumer satisfaction with the developed product. The study employed a mixed-methods approach using Participatory Action Research (PAR). Key informants consisted of the group leader and members of a community enterprise, totaling 15 participants, selected through purposive sampling based on their experience in food processing and involvement in product development. The sample group for consumer satisfaction evaluation included 200 general consumers and 15 group members, also selected by purposive sampling based on regular consumption of seasoning products. Research instruments included a 9-point hedonic scale for sensory evaluation and a consumer satisfaction questionnaire. Data were analyzed using descriptive statistics, including mean and standard deviation.
The results revealed that the participatory collaboration between researchers and community members successfully led to the development of a seasoning powder formulation from wild sweet leaf and chaya kale that was highly accepted by consumers. The selected packaging consisted of an aluminum foil pouch combined with kraft paper packaging, with a size of 8 × 11 cm and a net weight of 30 g. The packaging and labeling complied with food labeling regulations. Consumer satisfaction with the packaging and labeling was rated at a high to very high level, and overall acceptance of the product was rated as “liked very much.” These findings indicate that the developed seasoning powder has strong potential to be further developed as a community-based food product with commercial applicability.
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References
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