Cladophora glomerata kützing for Health: Upgrading Local Aquatic Plants with Innovation in Gel Sheet Food Form

Abstract

          Thailand is recognized for its high level of biodiversity, especially its freshwater plant resources, which hold significant potential for development into health-related products. One such example is Cladophora glomerata kützing a local freshwater alga commonly found in clean water sources throughout many areas of the northern and northeastern regions, including Khon Kaen Province. This research aims to examine consumer decision-making regarding the purchase of gel sheet products made from Cladophora and to identify strategies for further product development. Questionnaires were used to collect data from consumers in Khon Kaen City (with 10 participants in the first testing stage and 60 participants in the second stage). The study was divided into two phases: an assessment of satisfaction levels (using a five-point scale) and a preference evaluation (using a nine-point scale). Data were analyzed using descriptive statistics and t-tests to compare groups. The results revealed that the lemon-flavored Cladophora gel sheets received a high satisfaction rating, while the original flavor scored lower in terms of taste. T-test results indicated no significant differences in satisfaction scores between the berry and grape flavors of the weight-control formula. However, for the protein-enriched formula, the clarity and softness factors between the berry and grape flavors differed significantly at the statistical level (p < 0.05). Key consumer suggestions included adjusting the gel texture to increase its viscosity, enhancing the sweet-sour taste profile, adding more fruit flavors, and improving packaging design to better suit consumer needs. This study demonstrates the strong potential of Cladophora as a value-added health product that aligns with the consumption trends of modern consumers and supports the local grassroots economy. It is particularly relevant within the context of Thailand’s Bioeconomy strategy and the advancement of future food innovations.