Healthy Sweet Potato NougatPrepared byMiss. Thirakan Inthanin Student ID 66202010051Miss. Pannita Kaewmanee Student ID 66202010058Miss. Apiwan Paleegun Student ID 66202010066Vocational Certificate Level 3/2, Accounting ProgramProject AdvisorTeacher Panicha UdompramuanThis project is part of the English project couresSemester 2, Academic Year 2025Songkhla Vocational College
Healthy Sweet Potato NougatPrepared byMiss. Thirakan Inthanin Student ID 66202010051Miss. Pannita Kaewmanee Student ID 66202010058Miss. Apiwan Paleegun Student ID 66202010066Vocational Certificate Level 3/2, Accounting ProgramProject AdvisorTeacher Panicha UdompramuanThis project is part of the English project couresSemester 2, Academic Year 2025Songkhla Vocational College
AResearch Title Healthy Sweet Potato NougatResearcher 1. Miss. Thirakan Inthanin Student ID 66202010051 2. Miss. Pannita Kaewmanee Student ID 662020100583. Miss. Apiwan Paleegun Student ID 66202010066Research Consultants 1. Miss. Supichapron Poolma 2. Miss. Kingkaew Phetchratthong 3. Miss. Panicha UdompramuanOrganization Songkhla Vocational CollegeYear 2025AbstractThe objectives of this research are to study the level of consumer satisfaction towards the Healthy Sweet Potato Nougat product. The researcher has conducted the study and can summarize the results as follows.The data were collected from a satisfaction questionnaire distributed to a sample group of 3 0 residents of Songkhla Province, specifically students at Songkhla Vocational College. The research instrument was a satisfaction questionnaire regarding the \"Healthy Sweet Potato Nougat\" product. The statistics used for data analysis included: 1) Percentage (%) and 2) Mean The research results revealed that the overall consumer satisfaction level towards the Healthy Sweet Potato Nougat was at the highest level, with an average mean of 4 .8 2 .When considering each aspect, it was found that satisfaction with the product being made from sweet potatoes and grains had the highest mean of 4 .8 7 .This was followed by the creativity of the product and its ability to add value to sweet potatoes, both with a mean of 4.83. Consumer satisfaction with the product's taste had a mean of 4.80, and the study of product costs for generating income for oneself and family had a mean of 4.77 respectively.
BAcknowledgementsThis project was successfully completed with the kind assistance and generous support of many individuals who contributed to all aspects of the work and provided valuable guidance and advice from the beginning until its completion. The researcher would like to express sincere gratitude and deep respect to everyone involved.Special thanks are extended to Ms. Supichaporn Poolma and Ms. Kingkaew Petchrattanathong, who kindly served as project advisors. They provided knowledge, guidance, careful supervision, and constructive corrections with great dedication, which significantly contributed to the completeness and quality of this research project.The researcher would also like to express sincere thanks to Ms. Panicha Udompramuan, an English teacher, for her assistance and valuable advice regarding the English language.Finally, heartfelt thanks are given to the teachers and students who kindly cooperated by responding to the satisfaction questionnaires regarding the purple sweet potato cereal nougat health product. Their feedback will be used to further improve and develop the product in the future.The Research Team2568
CTable of ContentsTitle PageAbstract AAcknowledgements BTable of Content CTable of Content (Continued) DChapter 1 Introduction- Background and Significance 1- Objectives of the Research 1-Scope of Research 2- Limitations (if any) 3 - Research Hypotheses (if any) 3- Definitions used in research. 3- Expected Benefits 4Chapter 2Concepts, Theories, and Related Research- Nougat 5-Purple Sweet Potato 5- Cereals and Grains 6- Healthy Sweet Potato Nougat 6- Related Research 6- Conceptual Framework 9Chapter 3 Research Methodology-Population and Sampling 10- Research Instruments and Quality Verification 10- Data Collection 11 - Data Analysis 11
DTable of Contents (Continued)Title PageChapter 4 Research Results- Research Results of the Newly Developed Innovation (One Product) 13 - Research Results on the Cost of Sales 13 - Research Results on the Level of Consumer Satisfaction toward Product 14Chapter 5 Conclusion, Discussion, and Recommendations-Summary of Research Findings 17- Discussion 18- Recommendations for the Application of Research Findings 18 - Recommendations for Future Research 18References 19
Chapter1Introduction1.1 BackgroundandSignificanceCurrently,consumerbehaviorhas shiftedsignificantlytowardhealthconsciousness. Consequently,there is a consistent market demand for snacks that offer high nutritional value, are made from naturalingredients, and provide appropriate energy levels. Developing a snack product that balances taste,convenience, andhealthbenefits aligns perfectly with theneeds of modernconsumers.Purple sweet potatoes are highly nutritious tuber crops, rich in complex carbohydrates, dietaryfiber, Vitamin A,andanthocyanins, whichplayacrucial roleasantioxidantsandsupportoverallhealth.Utilizing purple sweet potato as a primary ingredient in nougat not only enhances its nutritional valuebut also adds significant value to agricultural produce. Furthermore, almonds serve as an excellentsource of healthy fats, protein, and Vitamin E, which contribute to brain health and skin nourishment.Sunflowerseedsarerichinunsaturatedfattyacids,essentialminerals,andantioxidants. Tocomplementthese, freeze-driedstrawberriesprovide anatural sweet-and-sour flavor whiledeliveringhighlevelsofVitamin C andantioxidants. Collectively, theseingredientscreateadeliciousandhealthysnackchoice,particularly suitable for teenagers and working-age individuals seeking nutritious options to supporttheir well-being.Based on the aforementioned study, the researcher identified a significant opportunity to develop'Healthy Sweet Potato Nougat This product is designed to be a convenient, palatable snack withenhanced nutritional value through the integration of purple sweet potatoes and various grains. Thecreationof thisproductaims toupgrade local raw materials intoaninnovativehealthysnackthat meetsinternational standards, withstrong potential for future commercialdevelopment.1.2 Objectives of the Research1.2.1 Tostudy thenewlycreated HealthySweetPotato Nougatproduct.1.2.2 Tostudy the cost of the HealthySweetPotato Nougatproduct.1.2.3 Tostudy consumer satisfaction with the HealthySweetPotato Nougatproduct.
21.3Scope of ResearchInthis research, the researcher studied and definedthe scope as follows:1.3.1Scopeof Content1. Nougat refers to a confectionery product made from sugar, gelatin, and foam. Nougat hasa semi-firm, semi-soft texture with a slightly chewy consistency. Its interior is elastic, smooth, andviscousdue tothe foamingof the sugar andproteinstructure. It alsoaids indigestion,provides agoodsourceof energy, andpromotes satiety.2. Purple sweetpotatorefers toarootvegetable withhighnutritionalvalue. It is a sourceofanthocyanins, which have antioxidant, anti-inflammatory, and cell damage-preventing properties. Inaddition, purple sweet potatoes are high in dietary fiber, aiding in digestion, controlling blood sugarlevels, and promoting weight management. They also provide complex carbohydrates, vitamin A,vitamin C, andpotassium, andcanbeusedas anatural foodcoloringinfoodproducts.3. Grains refer to important sources of nutrients (carbohydrates, protein, healthy fats,vitamins, and minerals) for energy and health benefits. Almonds and sunflower seeds are highlynutritious, rich in unsaturated fats, fiber, protein, and vitamin E, which helps lower cholesterol,promotes heart health, acts as an antioxidant, nourishes the skin, and supports the digestive system.Theyare also agoodsourceof energythathelps you feel full for longer.4. Healthy Sweet Potato Nougat refers to a healthy snack made with natural ingredients,primarily purple sweet potato, providing antioxidants, sweetness, and color from anthocyanins. It'smixed with almonds and sunflower seeds, offering fiber, protein, healthy fats, and vitamin E, alongwithstrawberries for abalancedflavor. This snackis ideal forhealth-conscious individuals, especiallyteenagers and workingadults.1.3.2 PopulationScope1. Thesamplepopulationconsistsof30vocationalcertificatestudents intheaccountingdepartment atSongkhla Vocational College. Data was collectedusing aquestionnaire.2. The researchstudyperiod was from October 8,2025toJanuary30,2026.
31.4 Limitations (if any)HealthySweetPotato Nougat is aproduct containingpurple sweetpotato, almonds, sunflowerseeds, and strawberries, thus helping to slow aging, reduce the risk of chronic diseases, and providingfiber to aid digestion.It also helps control blood sugar levels, nourishes the eyes and liver, and lowersblood pressure, promoting good health for consumers. Nougat has a semi-hard, semi-soft texture withaslightchewiness. Theinsideiselastic, smooth,andviscousduetothestructureof sugarsandproteins.However, thisproducthas limitations: its shelf life is extended whenrefrigerated, andit isnot suitablefor people allergic to certain nuts or grains. It must be stored in an airtight container in a dry place atall times to maintainits qualityfor as longas possible.1.5 Research Hypotheses (if any)1) HealthySweetPotato Nougat canbeproducedusing simple foodprocessing methods andutilizing natural ingredients such as purple sweet potatoes and grains to develop a healthy snackproduct.2) Thepurple sweetpotatoandgrainnougat is consistent withnutritional andfoodprocessingprinciples.By using scientific knowledge to control ingredients to achieve a suitable texture, it is easytoeat andcanhelp increase thehealthysnackoptions for consumers.1.6 Definitionsusedinresearch.1. Nougat refers to a confectionery product made from sugar, gelatin, and foam. Nougat hasa semi-firm, semi-soft texture with a slightly chewy consistency. Its interior is elastic, smooth, andviscousdue tothe foamingof the sugar andproteinstructure. It alsoaids indigestion,provides agoodsourceof energy, andpromotes satiety.2. Purple sweetpotatorefers toarootvegetable withhighnutritionalvalue. It is a sourceofanthocyanins, which have antioxidant, anti-inflammatory, and cell damage-preventing properties. Inaddition, purple sweet potatoes are high in dietary fiber, aiding in digestion, controlling blood sugarlevels, and promoting weight management. They also provide complex carbohydrates, vitamin A,vitamin C, andpotassium, andcanbeusedas anatural foodcoloringinfoodproducts.
43. Grainsrefertoimportant sourcesofnutrients (carbohydrates,protein,healthyfats,vitamins,andminerals)forenergyandhealthbenefits.Almondsandsunflowerseedsarehighlynutritious,richinunsaturatedfats, fiber,protein,andvitamin E, whichhelpslowercholesterol,promoteshearthealth,actsasanantioxidant,nourishestheskin,andsupportsthedigestivesystem. Theyarealsoagoodsourceofenergythathelpsyoufeelfull for longer.4. HealthySweet Potato Nougatrefers toahealthysnackmade withnatural ingredients,primarilypurplesweetpotato,providingantioxidants,sweetness,andcolor fromanthocyanins. It'smixed withalmondsandsunflowerseeds,offeringfiber,protein,healthyfats,andvitamin E,alongwithstrawberriesforabalancedflavor. Thissnackis ideal forhealth-conscious individuals,especiallyteenagersand workingadults.5. The marketing mix refers to the group of marketing tools used together and in acoordinatedmanner toachieve marketinggoalsandaddvaluetogoods,products,orservices. Itconsistsof four mainfactors (4Ps):Product,Price,Place, andPromotion.1.7 Expected BenefitsThe HealthySweet Potato Nougat Product:1. Increasednutritional value from natural ingredients.2. Enhancedvalue andfurther development of local agriculturalproduce.3. Increasedchoiceof easy-to-eat snacks while maintainingnutritional value.4. Increasedconsumer satisfaction withthe HealthySweetPotato Nougatproduct.5. A product creativelydesignedtoenhance efficiencyusing natural ingredients.6. Interms of consumptionandhealth, the HealthySweetPotato Nougatproduct is suitablefor all ages.Figure1.1 HealthySweetPotato Nougatproduct.
Chapter 2Concepts, Theories, and Related ResearchIn this research on the production of Healthy Sweet Potato Nougat, the researcher has studied and reviewed relevant concepts, theories, literature, and research as follows.2.1 Nougat 2.2 Purple Sweet Potato 2.3 Cereals and Grains 2.4 Healthy Sweet Potato Nougat2.5 Related Research 2.6 Conceptual Framework The details are as follows2.1 Nougat Nougat is a widely popular confectionery product. Recently, there has been a concept to develop an adapted version of nougat that is easier to produce by using \"Marshmallows,\" which already consist of sugar, gelatin, and a stable foam structure. This type of nougat features a semi-firm yet soft texture with a slight chewiness. The interior is elastic, smooth, and viscous due to the foam structure formed by sugar and proteins.2.2 Purple Sweet Potato Purple sweet potato is a tuber crop with high nutritional value and a rich source of anthocyanins, which possess potent antioxidant properties that help reduce inflammation and prevent cellular damage. Furthermore, it is high in dietary fiber, which promotes digestive health, regulates blood sugar levels, and provides long-lasting satiety, making it suitable for weight management. Purple sweet potato also provides complex carbohydrates, essential vitamins, and minerals such as Vitamin A, Vitamin C, and Potassium. Additionally, it serves as
6a natural food colorant and can be processed into various products, making it significant from both health and economic perspectives.2.3 Cereals and Grains Cereals and grains are edible seeds that serve as essential nutrient sources for the body, providing carbohydrates, proteins, healthy fats, vitamins, and minerals that play a vital role in providing energy and promoting overall health. Almonds and sunflower seeds are highly nutritious grains and nuts, rich in unsaturated fats, dietary fiber, protein, and Vitamin E. These components help reduce cholesterol levels, support heart health, and act as antioxidants to delay cellular aging and nourish the skin. Furthermore, they enhance digestive system functions, serve as an excellent energy source, and promote satiety. Consequently, they are ideal for health-conscious consumption and serve as key ingredients in the modern functional food industry.2.4 Healthy Sweet Potato NougatHealthy Sweet Potato Nougat utilizes natural ingredients, such as purple sweet potato rich in antioxidants and a variety of grains that provide essential fiber and protein. This product is ideal for health-conscious consumers and those seeking a nutritious alternative to conventional snacks. By using purple sweet potato as the primary ingredient, the nougat features a natural sweetness and a beautiful light purple hue from anthocyanins. This is combined with the rich aroma and crunchy texture of almonds and sunflower seeds, which are excellent sources of protein, healthy fats, and Vitamin E. Additionally, dried strawberries are incorporated to provide a balanced sweet-and-sour profile, resulting in a well-rounded and refreshing taste. This healthy snack is perfect for promoting overall well-being, particularly for teenagers and working professionals looking for a nutritious on-the-go option.2.5 Related Research Kanyarat Sinkamkoon and Thitirat Nanthakul (2020) studied the development of purple sweet potato tart products. The objectives were to study the basic formula and develop the product, as well as to evaluate the physical, chemical, and sensory qualities, including consumer acceptance of the
7developed purple sweet potato tart. The results showed that as the amount of Purple Sweet Potato (PSP) increased, the values of a* , b*, hardness, adhesiveness, and all sensory likeness scores significantly increased (p ≤0.05). The optimal developed formula contained 100% purple sweet potato. The physical color values of the tart filling were L^* = 68.5, a^* = 5.32, and b^* = 7.85, while the tart crust values were L^* = 48.87, a^* = 2.26, and b^* = 2.21, respectively. The total phenolic content, anthocyanin content, and antioxidant activity wereb159.42\\text{ mg GAE/100g}, 120.98\\text{ mg Cyanidin/100g}, and 68.54\\%, respectively. Furthermore, the chemical composition—including moisture, carbohydrate, protein, fat, ash, and fiber—was measured at 14.78\\%, 41.62\\%, 29.65\\%, 8.94\\%, $3.12\\%, and 1.89\\%, respectively. The energy value of the produced tart was $205\\text{ kcal/100g}$. Consumer acceptance testing revealed a likeness score at a \"very satisfied\" level (7.7), with 100% product acceptance. Therefore, the use of purple sweet potato in tart products serves as an alternative for developing health-supplementing products that meet the needs of health-conscious consumers.Natcha Pongtavee (2020) studied almond and dried strawberry nougat with the objective of increasing hotel revenue and providing a new product option for customers. The study found that the developed almond and dried strawberry nougat could diversify the dessert menu and was a potential revenue generator for the hotel. The improved recipe had a pleasant sweetness, suitable texture, and received a high level of consumer satisfaction. It also effectively provided a new option for customers. The research focused on desserts that could be enjoyed with tea or coffee, and included French recipes, leading to the discovery of \"nougat.\" This was then adapted into a unique recipe to contribute to the hotel's revenue growth. This dessert is influenced by the Middle East, specifically Baghdad (presentday Iraq.Panida Yai Thamsan. (PhD) has studied almonds...lowering blood cholesterol. The purpose is to confirm the potential of almonds to reduce total cholesterol and LDL cholesterol, which has a good effect on reducing the risk of cardiovascular disease. To provide information on nutritional value, ancient medicinal properties, recommended dosage. And the precautions in almond consumption, the study found that the group receiving almond powder total cholesterol and LDL-type cholesterol
8decreased by 8 ± 27 and 9 ± 29 mg/dL, respectively (7), a cross-sectional study of Chinese people with type 2 diabetes and high blood fat (total cholesterol is higher). A total of 20 people with an average age of 58 ± 2 were divided into two groups. The first group was given a cholesterol-controlled diet along with a whole peel of almonds at 60 g/day. The second group was given a cholesterol-controlled diet alone for a long time. Four weeks later, alternate groups with a two-week break found that the group that received almonds had total cholesterol, LDL cholesterol and the ratio between LDL cholesterol.Pattaraporn Sukkhaw et al. (2023) studied the development of purple sweet potato biscuits with the objective of creating a new type of healthy biscuit featuring high resistant starch from purple sweet potato. The results indicated that dark purple sweet potato possesses a high ferric reducing antioxidant power (FRAP) compared to yellow sweet potato (52.93 mmol FE/g). This high antioxidant capacity is attributed to the fact that purple sweet potato contains the highest concentration of anthocyanins compared to other varieties. According to the research by Tian et al. (2016), the chemical composition of purple sweet potato consists of 6.17% crude fiber, 5.61% protein, 0.90% fat, 4.07% ash, and 109.24 mg/100g DW of Vitamin C. Analysis of purple sweet potato starch revealed an anthocyanin content of 280.31 mg/kg. However, the concentration of anthocyanins depends on various factors, including variety, cultivation area, and season. Furthermore, the degradation of anthocyanins is influenced by several factors such as heat, light, pH levels, oxygen, enzymes, extraction processes, and processing temperatures. Specifically, the application of high heat during processing leads to a reduction in anthocyanin content. Additionally, purple sweet potato starch can be used as a substitute for wheat flour in cookie products.Anu Suwannachom et al. (2020) conducted a research and development project on strawberries with the objectives of identifying superior varieties for fresh consumption that exhibit robust growth, high yield, and transport durability. The study also aimed to identify varieties suitable for processing that can adapt well to various environmental conditions in Thailand, and to establish appropriate production technologies. The results showed that the Taiwan and Akihime varieties possessed potential and quality comparable to the Phra Ratchatan 80 and 329 varieties. Testing of imported strawberry varieties in the lower northern region revealed that the Egypt 1 variety also showed potential similar to the Phra Ratchatan 80 and 329 varieties. Furthermore, the performance trials in the lower northern
9Independent Variable:The study of Healthy Sweet Potato Nougat.Dependent Variable:Consumer satisfaction levels towards the Healthy Sweet Potato Nougat.region concluded that Phra Ratchatan 80 achieved the highest potential, quality, and yield, showing a significant difference compared to other treatments. Regarding breeding and selection, the study successfully produced 20 hybrid lines. Comparison trials across four locations identified 7 hybrid lines that demonstrated quality and yield levels equivalent to the Phra Ratchatan 80 and 329 varieties.2.6 Conceptual Framework In conducting this research, the researcher established the objectives and hypotheses based on a comprehensive review of relevant literature, theories, and concepts from various scholars. This information was synthesized to develop the following conceptual framework.Figure 2.1 Conceptual Framework of the Research
Chapter 3Research MethodologyThe study on user satisfaction toward Healthy Sweet Potato Nougat products involves the following research procedures.3.1 Population and Sampling3.2 Research Instruments and Quality Verification3.3 Data Collection3.4 Data AnalysisThe details are as follows3.1 Population and SamplingThe populationof this study consists of vocational certificate students in the Accounting Department at Songkhla Vocational College.The sample groupconsists of 30 vocational certificate students in the Accounting Department at Songkhla Vocational College. The effectiveness was tested with this group, and data were collected using questionnaires.3.2 Research Instruments and Quality VerificationThe research instruments used in this study consist of 2items, as followsThe researcher developed the research instruments as follows3.2.1 Healthy Sweet Potato Nougat3.2.2 The consumer satisfaction questionnaire regarding the Healthy Sweet Potato Nougat product is a rating scale.The scores are weighted into 5 levels as follows:5 means very good4 means good3 means average2 means poor1 means very poor
113.3 Data CollectionBased on the research tools developed and implemented according to the hierarchical structure described above, the researcher conducted an experiment to collect data on the consumption of Healthy Sweet Potato Nougat product and measure consumer satisfaction with the product. Data was then collected for analysis and conclusion as follows:3.3.1 The researcher had a sample group consume the Healthy Sweet Potato Nougat product and summarized the results to measure satisfaction levels.3.3.2 After the sample group of 30 people consumed the Healthy Sweet Potato Nougat product,3.3.3 The researcher collected satisfaction questionnaires and analyzed the data obtained.3.4 Data Analysis3.4.1 General Data Analysis Statistical analysis was used to find the mean using the formula:?̅= ∑ ? nWhere ?̅ = mean of satisfaction level scores∑ ? = mean of satisfaction level scoresn = number of test subjects3.4.2 Calculating Percentages using the formula:P = ??X 100WhereP = Percentagef = Frequencyn = Total number of samples
123.4.3 Interpretation of the mean scores: The following criteria were used:4.51 –5.00 means most satisfied3.51 –4.50 means very satisfied2.51 –3.50 means moderately satisfied1.51 –2.50 means slightly satisfied1.00 - 1.50 means least satisfied
Chapter 4Research ResultsFrom the study entitled “A Study of Consumer Satisfaction toward Healthy Sweet Potato Nougat,” the results of the study were summarized and analyzed. The details are presented as follows.4.1 Research Results of the Newly Developed Innovation (One Product)Quantitative Objectives Expected Achieved Results of Implementation1. Healthy Sweet Potato Nougat 1 Work 1 Work In accordance withexpectationsTable 4.1 Results of Project Implementation Based on Quantitative Objectives4.2 Research Results on the Cost of Sales of Healthy Sweet Potato Nougat Using BreakEven Point Analysis for the Marketed Product, with the Formula Used as Follows:1. Calculation of the Break-Even Point (BEP)1.1 Calculation of the Number of Units to Be SoldBEP (Units) = Total Fixed CostContribution Margin per UnitWhere:Contribution Margin per Unit = Selling Price per Unit - Variable Cost per Unit 1.2 Break-Even Point in Revenue/SalesBEP (Units) = Total Fixed CostContribution Margin RatioWhere: Contribution Margin Ratio= Contribution Margin per Unit Selling Price per Unit
14The cost of goods sold data are as follows:• Fixed costs (labor cost) = 2,400 baht per month• Selling price= 20 baht per unit• Raw material cost= 9 baht per unitStep 1: Calculate the Contribution Margin per UnitContribution Margin per Unit = 20 - 9 = 11 baht per unitStep 2: Calculate the Break-Even Point in Units (BEP in Units)BEP (Units) = 2,400 Baht ≈ 218.18 Unit 11 Baht / UnitStep 3: Calculate the Break-Even Point in Revenue (BEP in Revenue)3.1 Calculate the Contribution Margin RatioContribution Margin Ratio = 11 Baht = 0.55 หรือ 55% 20 Baht3.2 Calculate the Break-Even Point (Baht)Units= 2,400 Baht ≈ 4,363.63 Baht ๐.๕๕Verification: If 219 units are sold, the total revenue will be 219 × 20 = 4,380 baht, which slightly exceeds the break-even point of 4,363.63 baht, indicating that the break-even point is fully covered.2. Cost of Goods Sold (COGS) Calculation FormulaCost of Goods Sold = Cost of Goods Available for Sale - Ending Inventory (if any) = 9 baht per unit4.3 Research Results on the Level of Consumer Satisfaction toward Healthy Sweet Potato Nougat The researcher conducted an experiment using a sample group of 30 consumers to evaluate their satisfaction with the Healthy Sweet Potato Nougat product. After product testing, the sample group completed a questionnaire to assess their level of satisfaction toward the product.
15The evaluation results were then summarized and analyzed. The study on consumer satisfaction toward Healthy Sweet Potato Nougat can be divided into two parts, as follows:4.3.1 Part 1: General Information of the Respondents4.3.2.1 Gender Table 4.2 Number and Percentage of Respondents Classified by GenderGender Number Percentage Male 10 33.33 Female 20 66.67Total 30 100.004.3.2.2 Level of Education Table 4.3 Number and Percentage of Respondents by Level of EducationLevel of Education Number PercentageVC Year 1 10 33.33VC Year 2 10 33.33VC Year 3 10 33.33 Total 30 100.004.3.2 Part 2: Consumer Satisfaction Questionnaire toward the ProductThe researcher conducted an experiment by allowing a sample group of 30 participants to consume the Healthy Sweet Potato Nougat product. After consumption, the participants completed a questionnaire to evaluate their level of satisfaction toward the product. The evaluation results were then summarized. The findings of the study on consumer satisfaction toward Healthy Sweet Potato Nougat are presented in the following table.
16Table 4.4 Mean Level of Satisfaction of Participants Using Healthy Sweet Potato NougatEvaluation ItemsLevel of SatisfactionMean Evaluation Results1. How satisfied are you with the Healthy Sweet Potato Nougat product made from purple sweet potato and grains?4.87 Very highly satisfied2. How satisfied are you with the taste of the Healthy Sweet Potato Nougat product?4.80 Very highly satisfied3. To what extent do you perceive the Healthy Sweet Potato Nougat product to demonstrate creativity?4.83 Very highly satisfied4. To what extent do you think the Healthy Sweet Potato Nougat product helps add value to purple sweet potatoes?4.83 Very highly satisfied5. To what extent do you think that the cost study of the Healthy Sweet Potato Nougat product helps generate income for yourself and your family?4.77 Very highly satisfied Total 4.82 Very highly satisfiedTable 4.4 shows that the overall mean level of consumer satisfaction with the Healthy Sweet Potato Nougat product was 4.82, which indicates the highest level of satisfaction.When considering each item individually, it was found that satisfaction with the Healthy Sweet Potato Nougat product made from purple sweet potatoes and grains had the highest mean score of 4.87. Satisfaction regarding the creativity of the product and its ability to add value to purple sweet potatoes had a mean score of 4.83.Satisfaction with the taste of the Healthy Sweet Potato Nougat product had a mean score of 4.80, while satisfaction regarding the cost study of the Healthy Sweet Potato Nougat product contributing to income generation for oneself and one’s family had a mean score of 4.77.Overall, all aspects were rated at the highest level of satisfaction, respectively.
Chapter 5Conclusion, Discussion, and Recommendations5.1 Summary of Research FindingsThis study, entitled “A Study of Consumer Satisfaction toward Healthy Sweet Potato Nougat,”presents a summary and analysis of the research findings. The details are as follows:1. 1. Research results of the newly developed innovation consisted of one product.The Healthy Sweet Potato Nougat product was successfully developed as one innovation, and the results met the expected objectives.2. Research results on the cost of sales of the Healthy Sweet Potato Nougat product were analyzed using break-even point analysis.The break-even point analysis was applied to evaluate the cost of sales of the marketed product, using the following formulas:Cost of Goods Sold (COGS) Calculation FormulaCost of Goods Sold = Cost of Goods Available for Sale − Ending Inventory (if any)= 9 baht per unit3. Research results on the level of consumer satisfaction toward Healthy Sweet Potato NougatThe researcher conducted an experiment using a sample group of 30 participants to evaluate consumer satisfaction with the Healthy Sweet Potato Nougat product. After product testing, the participants completed a questionnaire to assess their level of satisfaction toward the product. The evaluation results were then summarized.The study on consumer satisfaction toward Healthy Sweet Potato Nougat can be divided into two parts, as follows.1. Part 1: General Information of the Respondents2. Part 2: Consumer Satisfaction Questionnaire toward the ProductThe researcher conducted an experiment by allowing a sample group of 30 participants to consume the Healthy Sweet Potato Nougat product. After consumption, the participants completed a questionnaire to evaluate their level of satisfaction toward the product. The evaluation results were then summarized.
18The findings of the study on consumer satisfaction toward Healthy Sweet Potato Nougat, as presented in the table, indicate that the overall mean level of consumer satisfaction was 4.82, which represents thehighest level of satisfaction.When considering each item individually, satisfaction with the Healthy Sweet Potato Nougat product made from purple sweet potatoes and grains had the highest mean score of 4.87. Satisfaction regarding the creativity of the product and its ability to add value to purple sweet potatoes had a mean score of 4.83. Satisfaction with the taste of the Healthy Sweet Potato Nougat product had a mean score of 4.80, while satisfaction regarding the cost study of the Healthy Sweet Potato Nougat product contributing to income generation for oneself and one’s family had a mean score of 4.77.Overall, all aspects were rated at the highest level of satisfaction, respectively.5.2 DiscussionThe findings indicate that the overall mean level of consumer satisfaction with the Healthy Sweet Potato Nougat product was 4.82, representing the highest level of satisfaction.When each aspect was considered individually, satisfaction with the Healthy Sweet Potato Nougat product made from purple sweet potatoes and grains achieved the highest mean score of 4.87.Satisfaction regarding the creativity of the product and its ability to add value to purple sweet potatoes had a mean score of 4.83.Satisfaction with the taste of the Healthy Sweet Potato Nougat product had a mean score of 4.80, while satisfaction with the study of product cost contributing to income generation for oneself and one’s family had a mean score of 4.77.Overall, all evaluated aspects were rated at the highest level of satisfaction, respectively.5.3 Recommendations for the Application of Research FindingsIt is recommended that the Healthy Sweet Potato Nougat product be further developed by increasing the variety of flavors and textures and adjusting the level of sweetness to suit consumers of different age groups, in order to better meet diverse consumer needs.5.4 Recommendations for Future ResearchFuture research should incorporate the suggestions obtained regarding the production of Healthy Sweet Potato Nougat and further develop the product by expanding flavor options and adjusting sweetness levels to better suit consumer preferences, thereby addressing the diverse needs of consumers.
19ReferencesKanyarat Sinkamkoon and Thitirat Nanthakul. (2020). Development of Purple Sweet Potato TartProduct.Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi.Natcha Pongtavee. N. (2020). Almond and Dried Strawberry Nougat (Cooperative EducationReport).Department of Tourism and Hospitality Industry, Faculty of Liberal Arts, Siam University.Panida Yai Thamsan. (PhD) Almonds... Reduce Blood Cholesterol Levels. Herbal Information Center, Faculty of Pharmacy, Mahidol University.Pattaraporn Sukkhaw et al. (2023). Development of Purple Sweet Potato Biscuit Products withHighDigestible Starch. Journal of Food Technology, Siam University.Suwannachom, A., et al. (2020). Research and Development Project on Strawberries (ResearchProject Report). Department of Agriculture.