The purposes of this research were 1) to find the effectiveness of multimedia for learning on Basic carving in the lesson on Ready-to-eat fruit Home Economics 2) to find the Rater Agreement Index (RAI) towards the Basic carving work of students studying with multimedia on Basic carving in the lesson on Ready to eat fruit Home Economics. 3) to study the students satisfaction towards multimedia on Basic carving in the lesson on Ready-to-eat fruit Home Economics. The research is experimental research. The sample consisted of 19 students who studying in Mathayomsuksa 3 of Nong Ya Sai Wittaya School Suphan Buri Province by using cluster random sampling method. The tools used in the research were multimedia media quality assessment form performance assessment form and satisfaction assessment form. The statistics used in the data analysis were the Content and Objective Conformity Index (IOC) the Rater Agreement Index (RAI) percentage mean and standard deviation. The results showed that 1) multimedia efficiency on Basic carving in the lesson on Ready-to-eat Fruit Home Economics are equal to 80.00/84.21. 2) Assessing the consistency of the assessors score the overall Rater Agreement Index (RAI) was 0.89. 3) Student satisfaction with multimedia on Basic Sculpting in the lesson on Ready-to-eat Fruit Home Economics. Overall the students satisfaction was at the highest level (X= 4.77)

The objectives of this research are to study the Development of Souvenirs from Soap Carving as Dipping Vegetables. the researcher aimed to investigate the target group’s satisfaction on Souvenirs from Soap Carving as Dipping Vegetables. The researcher examined five methods of soap making from plentiful soaps and then the researcher designed one drafting of soap carving method and determined the size of container for containing carved soap types of vegetable patterns of leaf patterns of flower dipping sauce container and dyeing colors. Then these aforementioned details of soap carving were considered by five experts and they chose the method of soap making and overall patterns for developing of a carved soap product as a souvenir adapting the technique of dipped vegetable carving. After that the products were the instrument for observing target’s group satisfaction amount 100 participants. The data were analyzed as means percentage and standard deviation. The results revealed that. Most experts have chosen the soap type no.5 given that soap texture is fine smooth sticky. The Almost of experts chose the 8 inches diameter of sphere containers. The vegetables that were chosen for carving were long cucumbers cucumbers carrots eggplants Thai eggplants white eggplants white turmeric and long beans. For the leaves carving the patterns of leaves were grooving and stencil. The patterns of flowers carving were single layer flower pattern alternating flower pattern and long shaped flower pattern. Along with the pattern of container carving for chilling paste was the container with lid pattern and the colors for soap painting was batik dyeing color. The satisfaction level of the target group toward the product The highest level of an average of 4.82 for the elegance of the product. The creativity of the materials is at the highest level of an average of 4.74. The value and utility of the product for a souvenir are at the highest level with an average of 4.90.

The purpose of this study is to develop video media and find the effectiveness of practical fruits vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80 and to study the students satisfaction towards video media of practical fruits vegetable carving and banana leaf teaching. The sample group used were 35 2nd-year undergraduate students Department of Home Economics Business Administration Faculty of Home Economics Technology from the Rajamangala University of Technology. Then divided into groups to estimate assessment form was used for media quality as well as student performance assessment form and also satisfaction assessment form was used data were analyzed using descriptive statistics and Inferential statistics. The results showed that video media of practical teaching fruits vegetable carving and banana leaf from 4 videos including 1. Vegetable carving 2. Fruits scooping and peeling 3. Petal folding from banana leaf and 4.Making ware from banana leaves. The overall media quality in terms of content is very good with an average score of 4.80 and a standards deviation of 0.18 The overall video quality is in very good condition an average score of 4.62 and a standards deviation of 0.42 which is effective 81.57/89.55 every performance exceeds the threshold which performs above the set regulative specified criteria of 80/80 the students satisfaction towards video media of practical teaching fruits vegetable carving and banana leaf overall all subjects were in the highest criteria with an average of 4.72 and standards deviation 0.48

The process of graphic design process inspired by Thai carvings. It was the use of vegetables and fruits carving patterns to be modified to design the lines of the carved patterns to be in graphic patterns. The layout used repetitions and pastel tones in a group of monochromatic colors are combined to create a graphic pattern on one bag. And choosing to use a bag in the shape of a carry bag because nowadays people are interested in bags that can be used and can pack a lot of things. The aims of this study were to design a bag graphic from carved patterns and to study the satisfaction of the target group towards the graphic pattern bag inspired by Thai carvings. The researcher studied the information related to Thai carving patterns design sketches of ideas graphic patterns from Thai carvings for experts to consider improve and edit. And surveyed for the satisfaction of the target group of 100 people. The collected data were analyzed using frequency percentage and mean. The results of the study were as follows: The satisfaction of the target group towards the graphic pattern bag inspired by Thai carvings. It were found that the majority of the target group was satisfied with the graphic patterns from Thai carvings on bags overall with an average of 4 . 6 4 at the highest level. In terms of reasons for buying bags overall the average was 4 . 5 5 the highest level. In terms of overall bag usage the average was 4 . 4 8 the highest level. And in terms of applying graphics patterns to new products the overall average was 4.43 the highest level.

. This research aimed to study the acidification processes of carving vegetable using acid conditioning machine under emperature and pressure control which was developed in this study. Four acidification procedures were done at normal atmospheric pressure (method 1) under vacuum pressure for 10 (method 2) and 20 min (method 3) and vacuum pressure alternating with normal atmospheric pressure for each of 1 hour. There were two main parts of acid conditioning machine including the temperature controller inside the pickle tank and heat conductor tank and the pressure controller inside the pickle tank. The pickling temperature was stabled at 40oC under the pressure of 0.5 Bar. PLC (Programmable Logic Controller) program was used to write the ladder for controlling all processes and display through SCADA system. The results showed that the acidification method by soaking the carved-rose carrot under vacuum pressure alternating with normal atmospheric pressure showed the shortest time to equilibrium by 7 hours. Then the carved-rose carrot was packed in the glass jar followed by sterilized in boiling water for 15 minutes and stored at room temperature for 7 days. Total bacteria count Escherichia coli and Yeast-mold were not exceeded than the standard limit. Staphylococcus aureus was not detected throughout the storage periods