THE INNOVATION PROTOTYPE OF COCONUT SUGAR MIXED LYCHEES

Abstract

The objectives of this research were; 1) to study the consumers demand towards the innovative prototype of Coconut Sugar mixed Lychees 2) to develop the innovative prototype of Coconut Sugar mixed Lychees
This research used the mix of qualitative and quantitative method. The sample groups were 30 of consumers who were Thai restaurant owners in Samut Songkhram Province. The research instruments for data collection were classified into 2 types, which interviews form and questionnaires. In the data analysis part, used means and standard deviation to interpret data. The result of research found that consumers want to eat Coconut Sugar mixed Lychees with the main characteristics of smooth texture and not clumping into hard lumps. sweet and soft taste, not too sweet, slightly sour, fragrant with caramel aroma, similar to the smell of burnt sugar, and a slight lychee aroma, light yellow color, not too dark, and no preservatives. The results of the development of the innovative prototype of Coconut Sugar mixed Lychees according to consumer needs found that the production formula that consumers were most satisfied with was the amount of lychee powder 100 grams per 4,000 grams of fresh coconut sugar.