Main Article Content
The participatory action research (PAR) that emphasized participation and action of Nhong Plai Tang community was conducted to (1) study the utility and food product processing of jackfruit seeds, (2) evaluate organoleptic properties of processed products from jackfruit seeds, (3) examine its nutrition. The population in this study was Nhong Plai Tang Community local people and 10 housewives were purposively selected as the samples. Brainstorming session, focus group discussion, interview, and product processing experiment were used to collect the data. In order to assess the quality of food with sensory organs, the preference for food test 9-Point Hedonic Scale was employed by 12 community representatives and food experts. Content analysis and descriptive statistics involved percentage, mean, and standard deviation were used to analyze the data. The study indicated that all the parts of jackfruit, trunk; leaves; unripe and ripe fruit, are particularly useful for a variety of purposes included used for food, utensils, and ceremony. Furthermore, 20 lists of changing jackfruit seeds to dessert, snack, and drinks were also the considerable needs of people in the community. The overall preferences toward food product processing of jackfruit seeds was very high ( =7.33-8.75). It was represented that the nutritional value with 100 grams of those food products contain 64.76-743.53 kilocalories of energy, 0.13-37.79 grams of fats, 9.299-96.53 grams of carbohydrate, and 1.75-15.40 grams of protein. Concerning one amount of nutrients consumed 71.55-371.76 kilocalories of energy, 0.06-18.89 grams of fats, 15.22-48.26 grams of carbohydrate, and 0.87-7.70 grams of protein were found. It revealed that not only the household waste of jackfruit seeds could be changed to be an appropriate food products with consist of nutritional value but also it could provide people in the community with more incomes.