The The Development of Functional Health Coffee from Turmeric Curcuminoid Extract Combined with GI Pineapple from Bueng Kan Province for Product Upgrading and Economic Enhancement of Community Enterprises

Abstract

This study aimed to develop a health coffee product containing curcuminoid extract from turmeric combined with Bueng Kan GI pineapple, transfer the production technology to community enterprises, and assess its preliminary economic outcomes. The study employed a research and development design together with participatory action research. The target groups consisted of community enterprises involved in the production and processing of herbs, agricultural products, and Bueng Kan GI pineapple, as well as consumers in the pilot market. The research procedures covered raw material selection, formulation development, analysis of active compound content, laboratory testing of enzyme inhibitory activity, technology transfer, and market testing. The results showed that the prototype formulation containing a 6% curcuminoid coating had an average curcumin content of 187.45 mg per experimental unit, with low variability across repeated analyses. At the laboratory level, the product exhibited average inhibitory activities of 73.10% against β-galactosidase and 76.20% against α-galactosidase. The technology transfer enabled the community enterprises to produce the prototype according to the specified procedures and acquire knowledge of quality control, product packaging, cost calculation, and trial sales. The market test showed average sales of 85 units per month at a selling price of THB 150 per unit, generating an average monthly income of THB 12,750 and an estimated gross profit of THB 53 per unit, equivalent to a gross profit margin of 35.33%. The findings indicate the preliminary potential of developing functional food products from local raw materials to increase product value and strengthen the economic capacity of community enterprises.