This project aims to develop seafood dipping sauce and Jaew sauce in solid cube form to address the limitations of liquid sauces, which can be difficult to carry and prone to spillage, as well as powdered sauces, which may lose their texture and authentic flavor. The research and development process focuses on utilizing distinct ingredients and innovative production techniques to enhance the quality and functionality of the product. The primary objective of this project is to introduce an innovative solution that improves the convenience of consumption and transportation while preserving the original taste and quality of traditional dipping sauces. The expected outcome is a novel dipping sauce product in solid cube form that is easy to carry, minimizes the risk of spillage, and holds potential for commercial development in the food industry.
โครงงานนี้มีที่มาจากความต้องการนวัตกรรมที่เพิ่มความสะดวกในการบริโภคและขนส่งน้ำจิ้ม พร้อมทั้งรักษาคุณภาพและรสชาติดั้งเดิมให้ใกล้เคียงต้นตำรับมากที่สุด
คณะอุตสาหกรรมอาหาร
This study focuses on formula development and properties analysis of collagen-fortified kombucha jelly in terms of taste, appearance, and benefits to create a novel product that meets the needs of the health and beauty beverage market. Sensory testing was conducted to evaluate the quality and consumer satisfaction.
คณะบริหารธุรกิจ
In an era where sustainability is at the heart of business operations, eco-friendly packaging is gaining increasing attention. This research explores sustainable business models for alternative packaging, focusing on the case of corn-based paper, an innovation that effectively replaces conventional plastic packaging. The study analyzes key factors that enable businesses using natural raw materials to remain competitive in the market, as well as the growth potential of sustainable packaging compared to plastic-based alternatives. Additionally, it examines the factors influencing consumer behavior in choosing eco-friendly products and evaluates the impact on profitability and social responsibility. This research employs both qualitative and quantitative methods, including case studies of businesses utilizing alternative materials, in-depth interviews with industry experts, and consumer behavior surveys. The findings are expected to provide insights into the business potential of corn-based packaging, strategies for market expansion, and approaches for long-term sustainability. The results of this study will serve as a valuable reference for entrepreneurs seeking to develop green businesses and policymakers aiming to promote sustainable packaging in the market.
คณะเทคโนโลยีการเกษตร
Mangosteen peel (Garcinia mangostana Linn.) extract using hot water (MPE) has been shown to have antibacterial potential in freshwater sea bass (Lates calcarifer) larvae infected with Aeromonas hydrophila. In vitro studies showed that MPE has a minimum inhibitory concentration (MIC) of 25 ppm and a minimum bactericidal concentration (MBC) of 25 ppm. In vivo, sea bass larvae were immersed in various concentrations of MPE at 0 ppm (control), 20 ppm, 40 ppm and 60 ppm, respectively, for 7 days with A. hydrophila. The results showed that the MPE-treated group had a higher survival rate compared to the control group. Hematological parameters showed that the MPE-treated group had significantly increased red blood cell (RBC), white blood cell (WBC) and hemoglobin (Hb) concentrations compared to the control group. In addition, the water quality parameters were not significantly different, except for ammonia concentration, with MPE having an ammonia concentration of 60 ppm being the lowest. All results can indicate that MPE can improve the antibacterial potential and the culture potential of sea bass larvae.