Development of Waste Materials from Sea Bass in Tambol Koh Yo, Mueang District of Songkhla

Abstract

The objectives of this research were 1) to tudy the production process of leftover raw materials from sea bass using food science and technology processes 2) to developing leftover raw materials from sea bass into a prototype of sea bass shabu soup by conducting laboratory research and group meetings with 29 people, and 3) to test product satisfaction on sea bass shabu soup prototype made from leftover ingredients through quantitative research by using 300 questionnaires including 100 from non-targeted customers and 200 from targeted customers. Data were analyzed using basic statistics. The research results revealed that: 1. The production process of shabu-shabu fish stock includes 3 recipes: 1) Sour soup 2) Japanese style and 3) Fish boiled rice. 2. The laboratory test results show that the appearance, color, smell, taste, and overall preference of each soup recipe scored a suitability rating of 70% or higher, with a net effect value of less than 20% for all characteristics. The acceptance rate for the product was greater than 70% overall. The results of the meeting were as follows: 1) The brand name chosen is 'KOYOI กะพง 3 น้ำ.' 2) The logo will feature the text 'KOYOI (โคโยอิ) กะพง 3 น้ำ.'3) The majority of both non-targeted and targeted customers expressed a high level of satisfaction with the packaging, with average satisfaction scores of 4.68 and 4.49, respectively. In terms of the product and pricing, all aspects received high ratings, with average scores ranging from 3.31 to 3.65.