Oil spills in every household caused by cooking are difficult to eliminate when accumulating for a long time. In this study the researchers aimed to develop the remaining coffee grounds for oil absorption. From 2 coffee ground samples types A and B obtained from different coffee shop & coffee grounds type A demonstrated more effective in absorbing vegetable oil. The sample A was thus treated with hydrogen peroxide (H2O2) solution at the concentration of 0.5 1 3 33 50 80 and 100 percentages for 30 minutes and determined for the efficiency in oil elimination. The sample with at least 80 % (v/v) H2O2 showed the most effectiveness in absorbing oil. The coffee grounds that were later treated with pineapple juice fermented Kefir could help increase coffee ground degradation at 51.07 percentages. The Kefir treated coffee grounds packed in an absorbent bag revealed higher effectiveness in oil absorption at least 51.07 percentages compared to the controls that were cotton bag and coffee a harboring at the percentages of 73.85 and 30.04 respectively. This coffee ground bag after thrown into the ground could be decomposed in nature for 52 percentages within 1 month. Due to the oil elimination properties of the coffee grounds that are environmentally and human friendly as well as low cost it is possible to develop the kefir treated coffee grounds for being oil-absorbing products that can come in contact with human skin.

The purposes of the research were to study 1) personal factors of the academic staff at Rajamangala University of Technology Phra Nakhon (RMUTP) 2) fresh-coffee consumption behavior of the academic staff at RMUTP and 3) relationship between personal factors and fresh-coffee consumption behavior of the academic staff at RMUTP. The sample group consisted of 237 academic freshcoffee consuming personnels The instrument was a questionnaire. Frequency percentage mean standard deviation Chi-square and Phi correlation were used in data analysis via computer program. The results of the study indicated that 1) majority of the samples were female aged between 41-45. Most of them were master’s degree holding instructors with 25001-30000 baht monthly income; 2) most of the staff consumed approximately 4-5 glasses of freshly-brewed coffee weekly spending 41-50 baht per glass. Most purchased the fresh-coffee from a coffee booth or a coffee corner from 09.01-12.00 in the morning. Most of the samples preferred to drink iced (cold) fresh-coffee which had bitter sweet rich taste. Milk was once in a while added. Moreover they liked to drink fresh-coffee together with something sweet such as cake bread and pie; and 3) concerning the relationship between personal factors of academic staff at RMUTP it was found that age work status education level faculty and average monthly income had a statistically significant correlation at the level of 0.5 with the consumption behavior. None of the gender was found.

The purposes of this research were : 1) studying the personal factors of coffee consumers premium gas station in Ayutthaya province 2) studying the marketing mix of premium coffee at a gas station in Ayutthaya 3) the decision to buying coffee premium gas station in Ayutthaya province 4) to studying the relationship between the individual factors on the decision to buy coffee premium gas station in Ayutthaya province and 5) to studying the relationship between marketing mix with deciding to buy premium coffee in a gas station in Ayutthaya province. The samples were to consumers who enter the job the shuttle back and buy coffee premium gas stations a total of 29 and 406. They used in this research are statistics used to analyze data the frequency percentage mean standard deviation and the Chi-Square data were analyze using a computer program. The results showed that: 1) most consumers were to female between the ages of 20-30 years of undergraduate study private employees. The average income per month 20001-25000 baht 2) analysis of the data will be relating to the marketing mix used in the decision to buy premium coffee overall consumers were already seeing a high level. The first two items in order from most to least find that the side with the highest mean score. The distribution channel followed by the physical price of the product. Promotion marketing provider and the average minimum was personnel. 3) the decision was to buying premium coffee at the gas station of consumers. Most were intending to intend to drink coffee the espresso because reasonable pricing. The coffee will has tasted smoother most coffee once a day each 1 cup of coffee at a time which pays less than 100 baht by buying time 12:00 to 14:00 pm during uncertain. Most choose to used because it will have been sample parking and comfortable. The coffee shop was offers Wi-Fi / internet free 4) the relationship between personal factors the decision was to buying premium coffee at the gas station consumers in Ayutthaya province were finding to be relate and the statistical was significance level and 5) the relationship was between marketing mix with the decision to buy premium coffee at the gas station consumers in Ayutthaya province found to be related the statistical significance level .05.

The objective is to produce the biomass pellet fuel from coffee silverskin and spent of coffee grounds. To study the percentage of cassava powder as binder was mixed at 5 10 15 and 20% by weight and the best condition was chosen. Then to study the ratio of coffee silverskin and spent of coffee grounds was 5 ratios (100 : 0 75 : 25 50 : 50 25 : 75 and 0 : 100) on propertied of biomass pellet fuel. Characteristics and properties of raw materials and biomass pellet fuel were analyzed. The results found that the highest property of the biomass pellet fuel was 20% of cassava powder as binder. The biomass pellet from spent coffee grounds as main component was higher quality than coffee silverskin. The biomass pellet from spent coffee grounds was the maximum fuel property. The bulk density was 0.9699 􀁳 0.0045 g/ cubic cm shatter index was 92.6510 ± 0.2102% heating value was 17.2772 ± 0.0319 MJ/kg and heat utilization efficiency was 16.59 ± 0.02%. The results from the part of coffee silverskin and spent of coffee grounds ratio showed that the best ratio from 2 raw materials was 25 : 75 that gave the highest quality. The heating value was 17.1544 ± 0.017 MJ/kg and heat utilization efficiency was 16.48 ± 0.01%. In addition the study also discovered that the biomass pellet had moisture contents in the levels acceptable under biomass standards. Thus in summary the coffee silverskin and spent coffee grounds had physical property and fuel property according to the standardization to be made into biomass pellet fuel. It considered to be one of alternative fuels in country permanently.

The research objective of this research 1) study and experiment the waste of coffee waste to create a creative advantage 2) study and design pottery handicraft products using the waste of waste coffee material 3) develop and build on existing local knowledge that is valuable and worth a lot more Research results conclude that the trial in removing waste coffee residue as a clay mixture can make the product more beautiful in terms of texture and color tone. Which is very beautiful and has a higher value. Which when burned in the ideal temperature. The surface of the pottery will have a rough texture uneven and color in the color tone Din. Can develop into creative design. The design of pottery and handicraft products using the waste of coffee residue into creative design. The concept of design is to take into account the uniqueness of endowment beauty usability. Manufacturing Processes The design pattern is derived from three forms from which the researcher attaches importance to shaping the design of the pottery. The shape of the design is derived from the uniqueness of Thailand. The result of the design is a decorative sculpture home size is appropriate to the home decoration of all types all the beauty resulting from the local wisdom. Production experiments showed that It is a way to add value to your product.