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The objectives of study budu products development are 1) to develop the local food productions. 2) to promote the development of local budu to be powder, ready to eat budu and cube budu. The processing is to compare the result of boiling budu before evaporated moisture including compare the effect of the method to dehydrate the moisture in budu products with gas, under the sun and using hot air oven to the quality of budu products and the study the acceptance of study population to the budu products. The evaluation process of budu products are sensory test, chemical analtsis and miero-organism evaluation. <br /> The result shows that the appropriate process to make budu powder was making them from unboiling budu with sepsrste the fish bone, and then evaporated moisture with gas stove for 47 minutes and bake in oven for 48 hours at 70 C. After that blend into budu powder and bake in the hot air oven foe 10 hours and blend into very fine budu powder. It can keep well in glass bottle with good seal at 4 C. It was revealed that "Dumpling from putting 20% of budu powder is the most accepted. And found that, the more increasing fish powder the decreased of acceptable scores (P<.05).<br /> To make cube budu using unboil budu and evaporated moisture by using gas-stove after that put budu in the hot air oven. Cube budu from budu without bone is accepted by tester (3.52), which the score is higher than cube budu made from the budu with bone (3.12). The accepted score increased to 3.91 when put lemon and chili in cube budu. Rectangular shape budu is the most acceptance by the tester. Cube budu can keep long life when wrap with aluminium foil at 29 C" The protein in budu, budu powder, ready to eat budu and ready to eat budu powder were 7.1, 30.5, 30.9, 1.8 and 50.9 respectively.<br /> The study micro-organism in budu, budu powder and cube which keep in 8, 9, 10, 12 and 16 weeks, it was found that, the total micro-organism is 3.7*10/3 colony/gm of food and can not found E.coli in budu products<br />
| Name | สุมาลิกา เปี่ยมมงคล |
| Organization | มหาวิทยาลัยสงขลานครินทร์ คณะวิทยาศาสตร์และเทคโนโลยี |
| Name | สืบศักดิ์ กลิ่นสอน |
| Organization | |
| Name | ธนุสรา เหล่าเจริญสุข |
| Organization |
--อาหารและการบริโภค
ด้านเศรษฐกิจและสังคม
--เศรษฐกิจชุมชน
| Name: | คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยสงขลานครินทร์ |
| Roles: | สนับสนุนทุนการวิจัย |
| Name | : | มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตปัตตานี |
| Address | : | ปัตตานี (Pattani) |