Added Value of Household Waste: Jackfruit Seeds

Main Article Content

Wiworn Wong-arun

Abstract

This participatory action research (PAR) that emphasized participation and action of Nhong Plai Tang community in Sam Roi Yod, Prachuap Khiri Khan was conducted to study the added value of 20 food products processing from the household waste of jackfruit seeds. Those products were assessed the food quality with sensory organs using the preference for food test 9-Point Hedonic Scale.  The satisfaction of food products questionnaire were employed to 1,000 samples which were convenience sampling as the research instrument.  Percentage, mean, and standard deviation including one sampling t-test were used to analyze and determine whether the sample mean was statistically different at 0.05 p-values.


            The results of this study showed that the 20 food products which used jackfruit seeds as substitute for other ingredients had and average of 10.50 Bath lower production cost when compared between the costs of original recipes and the jackfruit-substituted recipe. The substitution added value to the jackfruit seeds, which otherwise would be discarded as food waste. The product that determined the most value-added was preserved jackfruit seeds (Med Khanoon Choeam) (59.07 percent) while Khanom Co determined the least value-added (1.92 percent). According to 1,000 consumers’ satisfaction of those products, it is indicated that the consumers expressed high to very high satisfaction with the products’ look, color, smell and taste ( = 3.66-4.80). Additionally, the 5th Thai desserts made from jackfruit seeds consumers most preference were Khanom Mho Kaeng, Khanom Kai Hong, Steam Buns and Khanom Thien, Soy Milk, and Khanom Co, respectively. 95.30 percent of the consumers accepted the products made from jackfruit seeds due to theirs delicious taste. 80 percent of the consumers will definitely buy the products at weekend markets and/or night markets whenever the products are distributed.

Keywords

Article Details

How to Cite
Wong-arun, W. (2018). Added Value of Household Waste: Jackfruit Seeds. WMS Journal of Management, 7(Special), 43-53. Retrieved from https://www.tci-thaijo.org/index.php/wms/article/view/135681
Section
Research Articles-Academic Articles
Author Biography

Wiworn Wong-arun

Faculty of Hospitality and Tourism Industry Rajamangala University of Technology Rattanakosin

References

Ajchara Pothidee. (2011). Increasing the value of agricultural products unit 2, The teaching series documents of management and Processing of agricultural produce, unit 1-8 (in Thai). Nonthaburi : Sukhothai Thammathirat University.

Anurak Katwattanakul & Sunantasak Ravangvong. (2016). The use of Palamyra waste as Fuel in a fixed bed downdraft gasifier. Journal of Research and Development Rajamangala University of Technology Thanyaburi Under the Royal Patronage.
Science and Technology. 11 (2). May- August. 141-151.

Juárez-Barrientos, J., B. Hernández-Santos, E. Herman-Lara, C. Martínez-Sánchez, J. Torruco- Uco, E. Ramírez-Rivera, J.
Pineda- Pineda, & J. Rodríguez-Miranda. “Effects of boiling on the functional, thermal and compositional properties of the Maxican jackfruit (Artocarpus heterophyllus) seed jackfruit seed meal properties”. Emirates Journal of Food and Agriculture, 29(1) : 1-9, oi:https://doi.org/10.9755/ejfa.2016-08-1048. Accessed 16 Feb. 2018.

Kanlaya Vanichbuncha. (2006). Statistics for research.(in Thai). 2nd Ed. Bangkok : Faculty of Commerce and Accountancy Chulalongorn University.

Keskanya Rengsuththi. (2009).Comparison of Jackfruit Seed Flour and Starch and Its Utilization in Chilli Sauce. A Thesis Master of Science, Kasetsary University.

Kiatisak Pholsongkram & Yupaporn Raksilapakij. (2014). Value-added Onion Power Production from Rejected Onions from San Pa Tong Onion Grower, s Co-operatives Limited Mea Wang District Chiang Mai Province. Journal of Community Development and Life Quality, 2(3) .343-348.

Manop Huengphan. (2000). Jackfruit planting. Bangkok : Siamese writing.

Ministry of Agriculture and cooperatives. (2016). Agriculture Development Plan during the Economic Development Plan. The National Socialist Vol. 12 (1960-2021). Retrieved January, 10, 2017. From http://www.oae.go.th/download/journal/de velopment_plan2559.pdf.

Nittiya Suwansom. (2014). Development of Health Product and Technology Transfer to Increase Income of farmers and Housewives in the Community of Ban Tham Sub-district Dokkamtai Distrist Phayao Province : Probiotic Sukiyaki Sauce from Fermented Garlic Waste with Lactic Acid Bacteria. Area Based Development Research Journal, 6 (2). July-August : 41-51.

Nutrition Division Department of Health.(2001). Table of Thai food value in 100 grams. Retrieved January, 10, 2017. From http://www.nutrition.anamai.moph.go.th/images/fil e/nutritive_values_of_thai_foods.pdf.

Panesar, R., S. Kaur & P.S.Panesar. (2012). “Production of microbial pigments utilizing agro-industrial waste a review”. Current Opinion in Food Science. February (1): 70-76.

Parichat Changsingha. (2015). Population and sample unit 4, The teaching series documents of statistics and research on food and nutrition, unit 1-7. (in Thai). Nonthaburi : Sukhothai Thammathirat University.

Poonsuk Prasertsan.(1999). Utilization of residual materials(in Thai). Department of Industrial Biotechnology Faculty of Agro-Industry Prince of Songkla University.

Poraya Saowalak. (2009). Product Development of Vacuum Fried Jackfruit Seeds. A Thesis Master of Science Faculty of Agro-Industry Kasetsary University.Prachuap Khiri Khan

Provincial Agriculture Office.(2018). Report on the production of cultivated plants (perennial trees) Prachuap Khiri Khan Province.

Praphan Sakvikrom. (2008). Value Added and Adds Cost. Retrieved December 20, 2012, From https://www.l3nr.org/posts/181838.

Prawech Sannamwong. (2011). The added value of Sericulture. Retrieved January 16, 2015, From https://www.gotoknow.org/posts/441611.

Sayooj Mamma ly Mee thal, Narinder Kau, Jyoti Singh & Yoges h Ga t. (2017). Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar. Current Research in Nutrition and Food Science .05 (2) : 154-158 .

Siriwan Sereerat & et al.. (2003). New Marketing Management (in Thai). Bangkok : Diamond in Business World.

Sharma, A.i, P. Gupya & A.K. Verma. (2013). Prelimitary nutritional and biological potential of Artocarpus heterophyllus L. shell powder. Journal Food Science Technology (March) 52 (3) : 1339-1349.

Sorachai Phisayaboot. (2008). Marketing Research (in Thai). Bangkok : Wittayaphat.

Suchanya Saengsaeun. (2004). Use of pregelatinized flour, jackfruit substitute starch, mung bean in confectionery. SpecialProblems Department of Food Science and Technology Faculty of Agricultural Technology Valaya Alongkorn Rajabhat University under the Royal Patronage.

Swami, S. B., N.J.Thakor, P.M. Haldankar, & S.B. Kalse.(2012). “Jackfruit and Its many functional Components as Related to Human Health : A Review”. Retrieved fromhttp://www.onlinelibrary.wiley.com/doi /10.1111/j.1541-4337.2012.00210.x/full

Teerawan Suwan & Sukanya Wongwath (2011).Development of Jackfruit Seed Crecker. Research report. King Mongut, s University of technology North Bangkok.

Wiworn wong-arun. (2016). Product Development from Community waste for value addition. A Research report Rajamangala University of Technology Rattanakosin.