THE INNOVATION PROTOTYPE OF TOM YUM KHAI KHROP

Abstract

The objectives of this research were; 1) to study the consumers demand towards the innovative prototype of Tom Yum Khai Khrop 2) to develop the innovative prototype of Tom Yum Khai Khrop This research used qualitative method. The sample groups were 40 of consumers who liked to eat Khai Khrop and wanted to try the Innovation Prototype of Tom Yum Khai Khrop. The research instrument for data collection was the in-depth interview form which according to qualitative data analysis approach from Supang Chantavanich (2010), consisting with data classification, data comparison, related conceptual frameworks and interpretation summarized by describing the results. The result of research found that consumer demand on Tom Yum Khai Khrop were soft-boiled egg with a soft custardy texture with creamy yolks. A flavor of Tom Yum Khai Khrop will mixing with sourness, spiciness, slight saltiness, and richness, with the distinct aroma of Tom Yum. It also need to be free of any fishy odor, with natural color, no food coloring added, resemble a heart shape, and free of preservatives. The results of developing innovative prototype of Tom Yum Khai Khrop have 2 steps of production process. First, the duck egg yolks were brined using 35 grams of salt, 500 grams of water, and 10 duck eggs for 3 hours. Then, the yolks were placed back into the eggshells, with 2.5 milliliters of Tom Yum soup per egg. The Tom Yum soup was made from 200 grams of vegetable broth, 30 grams of galangal, 20 grams of lemongrass, 15 grams of kaffir lime leaves, 30 grams of bird's eye chili, 10 grams each of coriander and spring onion, 50 grams of shallots, 100 grams of lime juice, 8 grams of brown sugar, and 5 grams of fish sauce.