Development of Kaffir Lime (Citrus hystrix DC.) Jam Product Using Stevia Extract as A Sugar Substitute for Khon Hua Jai In-si Baan Nam Sub Phatthana Community Enterprise, Phatthana Nikhom District, Lopburi Province

Abstract

This research aimed to: 1) develop a formula and production process for kaffir lime jam using stevia extract as a sugar substitute, 2) select suitable packaging and develop product labeling for the kaffir lime jam, and 3) assess consumer satisfaction with the developed product. The sample group for formula and production process development consisted of 50 general consumers selected purposively. Key informants for packaging selection and label development included 10 of leader and group members, and 50 general consumers. For the consumer satisfaction survey, the sample group consisted 10 of leader and group members, and 400 general consumers, selected through random sampling. The research tools included instruments for chemical and physical quality analysis, a Sensory Questionnaire for formula and production process development, focus group discussion questions for packaging selection and label development, and a consumer satisfaction questionnaire for the developed product. Data were analyzed using mean, standard deviation, and statistical analysis of variance (ANOVA). The results revealed that the kaffir lime jam product, using 40 percentage of stevia extract as a sugar substitute, had the best quality and was not significantly different from the control formula. The most suitable packaging was a 4-ounce glass jar with a net weight of 100 grams. The product label was designed to include essential information, while being visually appealing and suitable for the product. Consumer satisfaction surveys on product quality, packaging, labeling, pricing, and overall image showed the highest level of satisfaction across all attributes.