การประชุมวิชาการระดับชาติ ครั้งที่ 16
มหาวิทยาลัยราชภัฏนครปฐม

This research studies the development of champedak paste product from frozen champedak. The objective was to study the quality of champedak paste from frozen champedak stored in a freezer for a period of 6 months. The experimental set of frozen champadak paste with the sensory quality test scores closest to the same as fresh champedak paste was selected. The results found that experimental set 8 (CF8) using fresh champedak packed in HDPE bags in a vacuum condition and then frozen at -18°C had the highest sensory satisfaction score of 7.90 points when used to produce champedak paste. The scores were not significantly different from the control set (fresh chempedak paste). When studying the shelf life of frozen champedak paste (CF8) at periods of 0, 7, 14, 21 and 28 days and examining the properties of frozen champedak paste according to community product standards. It was found that there were slight changes without statistical differences throughout the storage period, which had pH values of 5.52-5.55, aw values of 0.64-0.65, humidity values of 3.80-4.01%, sugar content of 27.50-28.00 °Brix, color value L* 29.03-38.01 a* 4.88-5.69 b* 12.33-16.24 and no microorganisms were detected throughout the experiment. When analyzed for nutritional value, it was found that the frozen champedak paste product contained 45 kilocalories, 11 grams of total carbohydrates, 5 grams of sugar, and up to 50% of vitamin B1. Preserving champedak pulp during the season by packing it in HDPE bags in a frozen vacuum condition can preserve the champedak pulp for making champedak paste for several months without losing quality.