This research 1] is to study the identity of Nora cultural art for developing the product values and promoting the products to international level and 2] to synthesize and develop the prototype pattern of the products by studying the material relationship between handicraft context and community and Nora cultural art. The research tools are questionnaire observation survey and focus group interview of total 150 people and conducting satisfaction surveys of 420 people such as people in Klong-Dan community tourists specialists and designers before designing the draft pattern by 1] evaluating purchasing factors of souvenir from Klong-Dan community identity in Songkhla province and 2] satisfaction level of graphic pattern and summarize using percentage and standard deviation as follow; The study has founded that 1] the most popular handicraft among tourists is the products from sedge (Krajood) weaving. The weaving processing principally concerns utility which can be made into cloths and costume products. The natural processing from sedge (Krajood) together with Nora cultural identity will made it well known among tourists in appearances colorful dressing from other materials mixing design and 2] the character of the pattern on the products from the satisfaction survey shows that the design of the pattern Nora-6 has total average of 4.25 the detail of graphic design has total average of 4.33 (SD =0.77) the pantone using in the handicraft has total average of 4.25 (SD=0.77) the handicraft detail has total average of 4.27 (SD = 0.74) the relationship and the importance of mind has total average of 4.25 (SD = 0.71) the product having symbols indicating communication elements has total average of 4.21 (SD = 0.76) and the pattern suitability has total average of 4.18 (SD = 0.72). The result of the pattern development will be another identity storytelling and the social context in the present together with the development of the local product could continue to commercial world

This research was to study the current condition of Sunthorn Phus Nirat literature. especially Nirat Mueang Phet in Khlong Krachaeng Subdistrict Mueang District Phetchaburi Province to study the interest of Thai tourists traveling to Khlong Krachaeng Subdistrict Mueang District Phetchaburi Province and to study the guidelines for the use of literature for the benefit of tourism by asking from village scholars community leaders and people in Khlong Krachaeng Sub-District Mueang District Phetchaburi Province. This research is a mixed research which is a quantitative research and qualitative research. The period of data collection is from October 2021 - September 2022 with the population traveling to travel within the Khlong Krachaeng community. Muang District Phetchaburi Province and use the online questionnaire that passed the confidence test. is a tool for collecting 400 sets of data then the questionnaires were analyzed by the Statistical Package for the Social Sciences package (SPSS). The results showed that Demographic data of the respondents found that most of the respondents were female aged 20-30 years single status bachelors degree. General Contractor The average monthly income is 10001 - 15000 baht. Most of them analyze the interest in tourism in Khlong Krachaeng Subdistrict Mueang District Phetchaburi Province emphasizing 1) architecture and ancient sites in Khlong Krachaeng community 2) various palaces such as Ban Puen Palace Phra Nakhon Khiri ( Khao Wang) 3) Lifestyle of people in Khlong Krachaeng community 4) Traditions and culture in Khlong Krachaeng community 5) Natural beauty such as Tham Khao Luang Tham Chan Ton 6) Source of sweets and souvenirs in the community Khlong Krachaeng 7) Source of local products and souvenirs in Khlong Krachaeng community 8) Various art works such as wood carvings stucco work murals and was most interested in the promotion and conservation of Nirat Muang Phet literature in Khlong Krachaeng Subdistrict Mueang District Phetchaburi Province. To provide knowledge in the field of Nirat Muang Phet literature It will increase the interest of tourists who come to travel in the community more. And there should be a public relations event about Nirat Muang Phet literature on important days within the community in order to use Nirat Mueang Phet in the development of cultural tourism in Khlong Krachaeng Sub-District Mueang District Phetchaburi Province.

This research aimed to study the causes of changes in water quality and compare the water quality in Khlong Bang Khen Mai when the seasons and sampling points are different. These factors may cause a change in water quality. A total 50 of water samples were collected from 5 sampling points each point approximately 300 meters apart for a total distance of 1.5 kilometers. They cover three seasons such as winter (October 2020 to February 2021) summer (March to May 2021) and rainy (June and July 2021). Three parameters of this research which consist of both the chemical and physical quality parameters are pH Dissolved Oxygen (DO) and Electrical Conductivity (EC). The result shows that the average pH has ranged from 7.10 - 7.74 the dissolved oxygen (DO) was in 1.80 - 2.84 mg/L and the electrical conductivity (EC) was in the range of 327 - 517 μs/cm. A two-way analysis of variance is a statistical method used to compare the water quality in Khlong Bang Khen Mai. The results indicate that the test differences between seasons affected the change in water quality in all parameters with a statistically significant level of 0.05. Afterward the comparison of multiple comparisons by Scheffes method showed that the pH and dissolved oxygen (DO) in the rainy season were significantly different from winter and summer at the level of 0.05. For the electrical conductivity (EC) there was significant differences between summer and winter at the 0.05 level.

: Research on the business model of curry paste products Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province towards a sustainable community economy the researcher aims to study and analyze a business model for curry paste products and to develop curry paste products. to be desired and choice for consumers by qualitative research and participative action research. (Participatory Action Research: PAR) and the research was conducted in 3 steps namely 1) to study the concepts and theories of Business Model Canvas in order to formulate a business model for Nam Prik Kaeng products; 2) Analyze the data from an in-depth interview. Focus group discussion from the stakeholders and 3) Content Analysis with the Nam Prik Kaeng product business model. Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province and summarized the research results by descriptive analysis. Enterprise Ban Phaeo District Samut Sakhon Province towards a sustainable community economy is to enable the development of a business model of the Ban Khlong Samrong Community Enterprise Group. By applying modern management knowledge to manage community enterprises The results of this research can be used to communicate and create mutual understanding among community enterprise members. as a guideline for further development of curry paste products And the knowledge from this research can be used to train the community enterprise group to have knowledge on business management. Suggestions from this research found that Ban Khlong Samrong Community Enterprise Ban Phaeo District Samut Sakhon Province still lacks knowledge in marketing. Therefore there should be an extension in the next market research project.

This research presents the processing of fresh guava into guava juice product. to be kept for consumption and distribution in the local area It is an alternative career path that helps rural farmers earn more. and create additional careers for the family But farmers still lack the correct technology tools and processing methods in each production process. Therefore there was a problem of insufficient cleanliness taking a lot of time resulting in unacceptable quality and the production is low the postharvest engineering research group has conducted research to find suitable guava juicer. This study is based on working principles of food processing equipment in general use. Come as a guideline to develop improve and create prototypes. The original guava juicer was a grater roller squeezer. There is a guava-sized subsystem consisting of a sub-chamber with grated rollers and the waste water barrier system consists of a juice sieve chamber a waste separation room a spiral conveyer and a sweeper set. various parts that come in contact with the guava juice is made of stainless steel The power source uses a 1-horsepower electric motor a single-phase electrical system a voltage of 220 volts. The machine has the ability to block water at a rate of 250 kg / hour. The juice obtained must be filtered out again with a centrifugal bag filter capable of filtering water at a rate of 50 liters/hour. The prototype guava juice machine costs 40000 baht and the centrifugal filter bag costs 5000 baht. With just one such machine each of these machines can produce 28000 liters of guava juice/year (112000 bottles a year) able to get a return in 0.08 years with an average processing cost of 4.48 baht/bottle which is appropriate in engineering economics. In investment use a ready-to-drink guava juice machine. Fresh guava ingredients are available throughout the year and have 200 business days/year.