proposal-ทุเรียน

Healthy boba from durian peel starch
STEM Project

Team members:
1. Mr. Puwanat Hompaka

2. Ms. Chanisa Sonlek
3. Ms. Maneerat Aranyik

Teacher: Ms. Watsamon Tanguam
Pakkred Secondary School
2021

STATEMENT of ORIGINALITY

We, World Educated, do herewith declare that the overall project concept contained
in the proposal entitled “Healthy boba from durian peel starch” is our own. We attest that
the proposal does not contain plagiarism and any work taken from another source has been
appropriately referenced and acknowledged. We certify that the proposal has not been
previously published, nor submitted for another competition elsewhere.

Pakkred Secondary School
24 July 2021

Team members

Teacher (advisor) Team leader Team member Team member

(Ms.Watsamon Tanguam) (Mr.Puwanat Hompaka) (Ms.Chanisa Sonlek) (Ms.Maneerat Aranyik)

Verified by
School Principal

(Ms.Vinutthaput Phophet)

III. Summary
Healthy boba from durian peel is a project that aims to produce starch/starch from durian

peel. The project will involve the study of the optimum ratio for making boba from durian
peel starch, and to study the sensory reactions after consumption by consumers. The boba
types that were studied were made from 5 formulas of starch, there is 1 controlled formula
which is the original tapioca boba, and 4 experimental formulas consisting of types with
multiple levels of durian peel starch which are 25%, 50%, 75%, and 100%. Stevia would be
used as a sweetener instead of sugar because it provides sweetness but does not give energy,
which would help reduce health problems for people who like to drink pearl milk tea. These
5 formulas of pearl milk tea will be taken to a sample of 30 people to taste and assess the
sensory reactions of consumers using the Hedonic scaling 9-point method. Results would be
analyzed used to develop the durian peel boba formula continuously. This would serve to
provide a variety of choices which consumers also benefits from the fiber contained in the
durian peel. In addition, consumers can also help reduce the problem of durian peel waste
in Thailand as well.

IV. Parts of the proposal
A. Background
Based on research studies on the problem of durian peel waste in various areas in
Thailand, we found out that it created problems that affected many communities. This was
mainly due to insufficient budget for the management of durian peel waste in the area. In
addition, the people in the area did not actually cooperate in resolving the problem, causing
durian peel waste to be a lingering issue that cannot be fully solved. Regarding the impact of
durian peel waste on the community, the study found that the impacts are multi-faceted,
including environmental impact, wastewater, air pollution, putrefaction, and is also a source
of disease vectors (Wanwisa Nui-ed et al., 2020). Due to the continuous increase in durian peel
waste problem, various researchers have found a solution by processing them for various
benefits. This is because durian peels contain chemical constituents such as cellulose, lignin
and pectin. Examples of products from processed durian peels includes bioplastic,
biodegradable plant pots, etc. (Narin Charoenphan et al., 2018)
Bubble tea is a drink that is very popular among teenagers and working people. From
a research by Benjaploy Phothiperanan (2016), it was found that from a case study of “Tea
More” shops in Khlong Tan area, Bangkok on 400 people that bubble tea consumption is very
popular for women who consumes more pearl milk tea than men. Another data also
showcases that those under or equal to 20 years of age with education below a bachelor's
degree, and those earning more than 55,000 baht annually will consume more than 6 glasses
per week. Most of them like the act of chewing, in which the time of consumption is usually
in the afternoon and the popular menu is original milk tea with boba toppings. Due to how
the substances contained in boba milk tea are composed of sugar, starch and fat, when these
things enter the body, it will be absorbed immediately, making consumers feel refreshed. But
on the contrary if the consumers drink less or resist the desire to consume these bubble teas,
it can cause mood swings, getting easily irritated, even though consumers know that eating
sweet food affects the body negatively, but the demand for it still remains. (Rattanachai
Muang-ngam, 2019). When consuming bubble tea, they should be consumed in moderation.
Usually, the average energy of adolescent boys/girls in working age is 2000 kcal. When
consuming 1 cup of pearl milk tea, 360 kcal is received which is equivalent to 1/4 of the
energy received per day, this is considered a high-energy food equivalent to a single dish. Forb
bubble tea, most of the energy is obtained from sugar, with the addition of sweeteners and
the bobas made from cassava starch with brown sugar and cocoa powder (Post Today, 2019).

In order to solve all of the above problems, our group therefore studied the production of
healthy bobas using non-energy sweeteners, together with the processed durian peels to use
as starch as an ingredient in making bobas serving as an alternative to starch. This would
promote the health of consumers and solve the problem of durian peel waste in the country.

B. Objective
1. To produce starch from durian peels
2. To study the optimum ratio for making boba from durian peel starch.
3. Study the sensory reaction of consumers.

C. Methodology 2. Dry the outer peel
Step 1 Prepare the starch from durian peels

1. Wash the Monthong Durian peels
thoroughly

4. Cut the white parts into 3. Remove the green bark and thorns,
pieces about 1 cm thick. leaving only the white parts.

5. Place in a food dehydrator at 6. Remove the tray from the food
70°C for 12 hours dehydrator. Let it rest until the

processed durian peels has
reached 25°C (room temperature).

9. Place the durian peel starch in bag 8. Sift through an 80-mesh sieve. 7. Take the baked durian
peel and blend it 2-3
to be kept for further use as boba from times thoroughly
durian peel strarch

Step 2 Prepare boba from tapioca and durian peel starch.
Prepare the 5 starch recipes as follows
Controlled group : 1st formula tapioca starch (using 240 g of tapioca starch)
Experimental group : 2nd formula ratio of tapioca starch starch to durian peel starch 4 : 1

(using 192 g of tapioca starch + 48 g of durian peel starch mixed
together)
3rd formula ratio of tapioca starch starch to durian peel starch 4 : 1
(using 180 g of tapioca starch + 60 g of durian peel starch mixed
together)
4th formula ratio of tapioca starch starch to durian peel starch 4 : 1
(using 160 g of tapioca starch + 80 g of durian peel starch mixed
together)

5th formula ratio of tapioca starch starch to durian peel starch 4 : 1
(using 120 g of tapioca starch + 120 g of durian peel starch mixed
together)

1. Prepare all 5 boba dough 2. Dissolve 60 g of stevia sugar in 50 3. Add 120 g of the 1st boba dough
recipes as detailed above. ml of hot water and stir until the formula into the dissolved sugar. Stir

sugar dissolves. until the flour dissolves.

6. Divide the dough into portions. 5. Add 120 g of Formula 1 flour and 4. Place the mixture over a hot pot
Then roll into long strips before mix well. If the dough is dry, add and stir until the dough is viscous,
cutting into small pieces and mold water little by little. Knead until the but make sure there is still water in

them into round balls. dough is coagulated. it.

7. Bring the shaped bobas to a boil in boiling 8. Pour out all the water and add 30 g of stevia
water. Stir until the bobas float up. Lower the sugar and mix well until the sugar dissolves and

flame, cover and boil for 20 minutes. After 20 coats the pearls.
minutes, turn off the heat and leave for

another 10 minutes.

9. Repeat the 2-8 steps again by changing the
starch to the formula 2, 3, 4 and 5 respectively.

Step 3 Study the sensory reactions of consumers.

1. Prepare boba milk tea in tasting glasses of 2 2. Let a sample group of 30 Pakkred Secondary
oz. 30 cups for each of the 5 formulas. Put the
School students taste the bubble teas, with
formula number on the glass as well. one person tasting a total of 5 formulas.

3. Let the sample group do an assessment
based on the Hedonic Scaling 9 point using the

above QR CODE or through
https://forms.gle/Fe5yYTjFSFx7fV4f6

D. Time Management
Duration starting from 18 July 2021 – 13 September 2021

Order Topic Week We
1 Preparation Detail 1 2

18-24 July 25-31

Study and determine the
topic
Search for relevant
research both in Thailand
and abroad
Determine the relevant
variables and how to
measure the variables
Determine the scope of
the project and the
sample groups

Study how to evaluate
the project
Plan how to conduct the
whole project

eek Week Week Week Week Week Week
23456 7 8

1 July 1-7 Aug 8-14 Aug 15-21 Aug 22-28 Aug 29 Aug - 4 Sep 5-11 Sep

Write the outline of the
project.

2 Conduct Prepare tools, materials,
research and equipment and raw

collect data materials for the project.

Prepare the starch from
the durian peel.

Make bobas from durian
peel flour according to
the planned operation

method (with corrections,
improvements and
further development of

the recipe).

Make bubble tea for the
sample group to taste

and be ready to make an
assessment

Analyze and Analyze the data
summarize the Summary and discussion
of the project results



results of the Write a project report
project.
Present and publish the
project

E. Required Resources

Order List Details

1 Food chopper 2 liters LOCK&LOCK EJM171 model chopp
300 watts, 2 level speed adjustable, 4 bla
container, length of wire 0.5 m, 22.2X18.5
kg weight

2 Weight scale Stainless steel digital scale that can carry
a tare system, can change up to 4 measu
for weighing food or weighing things that
Settings can be set to 4 units: g, ml, lb: oz
milliliters, fluid ounces and weight ounce
21*15.5 cm.

3 80 mesh sieve Size Width 20 cm. Height 12 cm. Made of
rust-free, solid and durable.

Amount Price per unit Remarks
1 Unit (Baht)
per, clear color, 1 Unit
ades, clear 1200 Baht
5X27 cm long, 2.2 2 pieces
300 Baht
up to 10 kg with
uring units. Used 240 Baht
need precision.
z, fl.oz (grams,
es). Dimensions:

f stainless steel,

Order List Details

4 Aluminum foil Size 8*12 cm, 7*10 cm and 6*8 cm
bag

5 Knife 7 inches and 5.5 inches

6 Gloves size L 10 pieces

7 Masks 1 box 50 pieces

8 Hair fall Standard size in 14 grams 21 inches, 50 p

prevention hat

9 Pot Pot set in 14 18 25 28 30 inches 5 pots to

10 Cup 3 Ceramic cups

11 Stirrer 10 inches

12 Measuring devices 1/4 TSP=1.23 ml

1/2 TBS=7.4 ml

1/2 CUP=118.3 ml

1/2 TSP=2.47 ml

1 TBS=14.79 ml

1 CUP=236.59 ml

1 TSP=4.93 ml

Amount Price per unit Remarks
3 sizes (Baht)

141 Baht

2 blades 240 Baht

1 pack 60 Baht

1 pack 35 Baht

pieces 1 pack 120 Baht

otal 1 set 650 Baht

1 set 100 Baht

1 piece 80 Baht

1 set 200 Baht

Order List Details

1/4 CUP=59.15 ml

13 Plastic cup 2 oz tasting cup 200 cups

14 Boba tea straws Size 12*210 mm 100 straws

15 Food (HBF600-CE Hamilton Beath model)

blender/processor

16 Hot air oven HGV Fagor model

17 Durian peels Chani type durian peels from Four city co
Talad Thai market

18 Stevia sugar 1 kg of stevia
19 Tapioca starch 500 grams bag each
20 Original Milk Tea 1 kg size bag for boba tea tasting

Powder
21 Personnel Allowance

Travel expenses

Total

Amount Price per unit Remarks
(Baht)

1 pack 100 Baht
1 pack 200 Baht
1 unit
-

1 unit - Borrowed from an
60 Baht agency outside the

school.

orners market and 2 kg

1 bag 120 Baht
4 bags 80 Baht
1 bag 400 Baht

3 people 240 Baht/day
- Pay actual

amout

4,326 Baht

F. Indicators of Success
1. Results from the Consumer Assessment Survey
2. The projects can be published and expanded on a business basis.

G. Expected output and outcome
1. A recipe for producing bobas from durian peel is completed
2. The product is accepted by consumers and lead to further business opportunities
3. Can help reduce health problems for people who like to drink bubble tea.
4. Help reduce the problem of durian peel waste in the country.

H. References
เกษตรอนิ เทรนดS. (2560). พามาไขความลับ ทำไม “เปลือกทุเรยี น” ซักผา; ได; (ออนไลน)> . สืบคน] จาก:

https://www.sentangsedtee.com/farming-trendy/article_97850 [21 กรกฎาคม 2564]
ครวั คดิ น.ิ (2561). ทำไขมA ุกกินเอง ปEDนเอง ตม; เอง กินเอง ไมAงอ; ร;าน (ออนไลน)> . สบื คน] จาก:

https://www.sanook.com/women/126629/ [22 กรกฎาคม 2564]
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คุณภาพของเคก] บราวน.ี วารสารวิชาการและวิจยั มทร.พระนคร. ปÇที่ 12 ฉบับท่ี 1 (มกราคม-
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นรนิ ทร์ เจริญพันธ์ ศักดช์ิ ยั เศรษฐ์อนวัช และสามารถ สายอุต. (2561) องค์ประกอบทางเคมแี ละแนวโน้มการ
ใช้ประโยชนจ์ ากผลพลอยไดแ้ ละเศษเหลือทิ้งจากการแปรรูปผลไม้เขตร้อน 4 ชนดิ . วารสาร
วทิ ยาศาสตรแ์ ละเทคโนโลย.ี ปที ่ี 28 ฉบบั ท่ี 1 (มกราคม 2563) : หนา้ 113-127.
เบญจพลอย โพธิพรี นนั ท.S (2559). ปจD จยั ที่มผี ลตอA การบริโภคชานมไขAมุกกรณศี ึกษาร;านTea More.
วิทยานพิ นธSบรหิ ารธรุ กิจมหาบัณฑิต คณะบริหารธรุ กิจ มหาวิทยาลัยเทคโนโลยรี าชมงคลพระนคร
โพสตทฺ ูเดยS (2562). ไขปริศนา 'ชานมไขมA ุก' ทำไมย่งิ กนิ ยิ่ง(เสพ)ติด? (ออนไลน)> . สบื คน] จาก:
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รตั นชัย มวx งงาม (2562). ทำไมคนไทยนยิ มชานมไขAมุก! (ออนไลน)> . สืบค]นจาก:
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วรรณวศิ า น]ยุ เอยี ด วภิ าวี ศรวี ัง เชษฐS ใจเพชร และประดษิ ฐS ชินอดุ มทรพั ย.S (2563). การศึกษาถึงปญD หา

และแนวทางการจัดการขยะอนิ ทรีย> กรณศี ึกษา ปญD หาการจดั การขยะ เปลือกทเุ รยี นในพนื้ ที่
ตำบลวังตะกอ อำเภอหลังสวน จงั หวดั ชมุ พร. วิทยานิพนธรS ัฐศาสตรบัณฑติ คณะรฐั ศาสตรS
มหาวิทยาลยั แมโx จ].
หนังสือพิมพบS า] นเมอื ง. (2560). เชยี งใหมไA มหA วัน่ เปลือกทเุ รยี นกองเปcนภเู ขา (ออนไลน)> . สืบค]นจาก
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