Developing Product by Increase Value of the Salted Fish Kulao by Pa Aon Tak Bai Community Enterprise

Abstract

This study aims to 1) investigate the process of developing a new product, a smooth taste of healthy salted fish kulao in sunflower oil, for the community enterprise of salted fish kulao Pa Aon Takbai, Tambon Jeahe, Takbai District, Narathiwat Province. 2) Disseminate knowledge about the production process of smooth taste of healthy salted fish kulao in sunflower oil 3) Examine consumer acceptance of smooth taste of healthy salted fish kulao in sunflower oil. The research utilized a salt fermentation formula for 6 hours, resulting in a product with good characteristics, low salt content, a good taste, and no off-flavours. The taste test conducted with a sample group of 30 people found that the satisfaction level with the product's taste was high (mean value = 4.32). Additionally, a sample group of 22 people reported that the product was fragrant, delicious, and not too salty. Therefore, it can be concluded that consumers well received the smooth taste of healthy salted fish kulao in sunflower oil with low salt content. This research suggests that when developing food products, it is essential to have a healthy formula, as consumers increasingly prioritize their health.