CHARACTERISTICS OF PROTOTYPE COCOA PRODUCTS FROM THE OVERPRODUCTION PROBLEM-SOLVING PROJECT THROUGH STEAM EDUCATION WITH A FOCUS ON THE BCG ECONOMIC MODEL

Abstract

This research aims to study the physical, chemical, and biological characteristics of prototype products derived from technology transfer through the "Overproduction Problem-Solving Project through STEAM Education with a Focus on the BCG Economic Model" project. The project focuses on transferring technology for processing fresh cocoa into various cocoa-based foods for communities of farmers in the learning group in the Ban Rai district, Uthai Thani province. After completing the project, two prototype products, namely craft cocoa and chocolate bars, underwent microbiological analysis to determine the total bacteria, yeast and mold and the presence of Bacillus cereus in the samples. Additionally, physical properties such as particle size and surface characteristics of the products were examined under a Scanning Electron Microscope (SEM). Chemical properties, including pH, moisture content, acid value, and free fatty acid, were also analyzed. Craft cocoa and chocolate bars exhibited good quality due to controlled processing temperatures (well-tempered), with moisture content values of 2.82% and 2.34%, and pH values of 5.95 and 5.76, respectively. The percentage of free fatty acid (palmitic acid) in craft cocoa and chocolate bars was found to be 1.54% and 1.31%. Microbiological examination of the products, particularly chocolate, met the safety standards set by the Ministry of Public Health. The results demonstrate the potential of these value-added and safe food products for production in agricultural communities in the area.