Product Development of Jelly from Pineapple Juice by Community Enterprise, Ban Nong Pu Lok Women's Role Development Group, Mueang District, Prachuap Khiri Khan Province

Main Article Content

Kanjana Punoiam, Weerawan Pinchumpholsang, Adhisiddhi Nujnetra, Chatchawal Sangthongluan and Bundit Anuyahong


The objectives of this study were 1) to develop 4 formulas of jelly from pineapple juice,
consisting of pineapple juice jelly; aloe vera in pineapple juice jelly; dragon fruit in pineapple
juice jelly; and jackfruit in pineapple juice jelly; 2) to design and develop packaging suitable for
4 formulas of pineapple juice jelly products; 3) to test the market and study the level of consumer
acceptance towards 4 formulas of pineapple juice jelly products; 4) to take the lessons from the
textbook on the development of jelly products from 4 formulas of pineapple juice; and5) to
transfer technology to communities that are target groups such as community enterprises and
communities in Prachuap Khiri Khan Province. Both qualitative and quantitative methodologies
were employed as follows: 1) An evaluation form for jelly products from 4 prototypes of
pineapple juice by 3 experts. Experts from Community Enterprise Group, Ban Nong Pulok
Women's Role Development Group; 2) Market testing and acceptance assessment form for 4
formulas of jelly products from pineapple juice by 50 food and beverage business operators in
Prachuap Khiri Khan Province; 3) Questionnaire surveyed the introduction of the prototype
pineapple juice jelly product development manual to transfer knowledge to the community. The
IOC value with a sample of 30 people and testing the confidence value was more than 0.7, 4)
Evaluation form for the transcription of textbooks on the development of jelly products from
pineapple juice; 5) Evaluation form for technology transfer to the community.

Article Details