Development of Instant Sai Uao Product with Chilli Paste Powder Added with Golden Dried Longan

Abstract

This research determined the effects of the appropriate amount of Golden Dried Longan in Sai Uao Product based on the sensory and consumer acceptance level of instant Sai Uao with chilli paste powder added with golden dried longan. This research used a Randomized Complete Block Design (RCBD) in which the blocks were the three varying amounts of golden dried longan; 10, 20, 30 grams. The research conducted a quality sensory evaluation form test with a 5 Point Hedonic Scale method. The researchers found that when increasing the amount of the processed golden dried longan powder by 20 grams, the products received the highest ratings of liking score with an average of 3.98 at the middle level. Whereas, increased amount of golden dried longan: 10, 20, and 30 grams, had resulted in a decrease in liking scores for all features. The results of the acceptance test for the product, Instant Sai Uao with Chilli Paste Powder Added with Golden Dried Longan, compared with the basic formula, showed that the consumers accepted the developed products at a high level. This research indicates that the abundance of golden longan in the local area can add more nutritional value in developing products and a higher consumer acceptance.