Creating a Lukchub producing practical learning kit for disseminating production skills in commercialization

Abstract

            This research aims to develop a learning kit for teaching the skill of producing "Lukchub" (Thai molded sweets), with a focus on creating product standards, enhancing value through fragrance addition, and evaluating nutritional content. The study developed Lukchub recipes using five different fragrances orange, mango, tamarind, durian, and longan and tested the appropriateness of these fragrances at three different concentrations (25, 50, and 100 drops). The results showed that the formula with 25 drops of fragrance received the highest satisfaction score, as it preserved the distinct mung bean aroma while complementing the product’s appearance. A standard formula was then established, and a learning kit containing ingredients, equipment, and detailed instructions was created. Nutritional analysis showed that 100 grams of Lukchub provides 276 calories, 6.6 grams of protein, 6.6 grams of fat, and 45.5 grams of carbohydrates. The learning kit was tested with students and community members involved in local enterprises, and evaluations indicated high satisfaction with the training, instructors, and the use of fragrance in food preparation. This research contributes a standard recipe and learning kit for transferring Lukchub production skills, allowing culinary students to develop their careers and helping community members add value to local products, generate income, and promote Thai desserts as a unique cultural identity globally