การพัฒนากระบวนการผลิตลูกชิ้นปลานิลสำหรับผู้สูงอายุ

Abstract

This research is a study on the development of tilapia fish ball production process for the elderly. The objective is to find factors in the production of tilapia fish balls for the elderly in the factory in order to know the important factors that affect the production. The meatball formulas' result developed in the laboratory are not qualify at the factory with different equipment; therefore, this study is needed to find factors that affect the production in the factory. The experimental design method used to study factors is the level 2 factorial experiments. The initial variables include the water content in the mixture, sodium alginate content and Powder 2 content. Then the results were examined with a texture analyzer. When analyzing data with Minitab program, the result came out that water content and compound content significantly affected the hardness. Powder 1 content significantly affected the adhesion. Compound content significantly affected the stability. When the formula was tested at the prototype factory, it was found that the desired results were obtained.