This study aims to study the recipes and development of Shogun fish sausage products by studying the use of fat substitutes in Shogun fish sausage products. Study the nutritional value of Shogun fish sausage products and study the shelf life of fat-reducing Shogun fish sausage products. The results of the evaluation of the liking of the fish sausage in 3 formulas with a 9 points Hedonic scale method by 50panelist. The first accept to recipe of Wilasinee (2011) that it had sugar and soy sauce more than any other recipe. As a result the taste panelist gave more points than recipes 2 and 3 so they chose recipe 1 as the basis for the study of fat substitution with invading powder mixed with xanthan gum in the fish sausage. Amount 3 levels: 50 percent 75% and 100% of total fat content. It was found that the panelist accepted a recipe that replaced 100% of fat in terms of color smell and taste. In the part it was found that the panelist accepted the recipe at 75% more than because the fish sausage also had a soft texture from some fats but when thinking of benefits that will be gained from fat substitution with invading powder mixed with xanthan gum in the fish sausage. As a result it selected the level of recipe that uses all the fat substitutes to develop as a fat-reducing fish sausage when bring developed sausages to study nutritional value and compared to the basic recipe it was found that protein content and humidity. It’s not different but the amount of fat is less than basic recipe and fiber content is greater than the basic recipe. That result of the use of invading powder mixed with xanthan gum to replace the fat that is the ingredient in the fish sausage product. Then a study was conducted to assess the shelf life. After frying the sausage with a vacuum frying machine and packed with vacuum aluminum foil bag for 4 weeks and then analyzed for chemical and microbial analysis. It found that the quality is in according the community product standard fish sausage (Standard No. 104/2555).

This research is designed to Design and construction of non-electric water pump equipment in the aquarium beautiful. And test the efficiency of the device. Designed and built. PVC pipe fittings The diameter is 12 inches high 130 centimeters. The operation of the device using the vacuum. Discharge of water and continuous access to equipment. Experimental results Non-electric water pump in the aquarium beautiful. Average water flow rate is 20 liters / hour.

This research Development and packaging design contemporary to develop the image and add value to the community : Case Study production catfish basket Phatthalung. The researcher designed and developed 3 types of packaging. The result of questionnaire survey on catfish production. Home Phatthalung Province Packaging and production costs Targeted demand for packaging products for catfish. Ban Thai Noi Community Phatthalung in the form of paper box with 3 handles. It has a distinctive beautiful look strong for the gift. And easy to transport.

The purpose of the study on decision making to buy Arowana fish online was to investigate the customers’ purchasing behavior on Arowana fish through online selling channels. This is a survey research study and the tools used in the study were the online surves generated from the review of relevant research papers. The data were analyzed from 311 customers using frequency mean standard deviation K-Mean clustering grouping. The research result revealed that most of the customers were males between 31-40 years old with buying reasons for the beauty of the fish called Malaysian Golden Arowana with the price between 5000 - 10000 baht. According to the study on the factors affecting the decision to buy Arowana fish via the online channel the respondents had a high level of decisionmaking on marketing mix in all aspects including the product physical environment price distribution channel process marketing promotion and person. It was found that male behavior was different from the female in terms of the price to purchase which was less than 5000 baht. It was also found that they were from all ages with the same reasons to buy fish for its beauty. However the fish species purchased and prices varied according to the age range. The respondents who were less than 20 years old bought high back Arowana fish for the price of lower than 5000 baht as well as those from 20 to 30 years old. The customers who were 31 - 40 41-50 51-60 and over 60 years old bought golden Malaysian Arowana on the price ranges from lower than 5000-10000 baht 20000 baht or more 5000 baht and lower and 10000 - 20000 baht respectively. By segmenting customers by means of K-Mean Clustering it was found that in Group 1 the majority were males aged 41- to 50 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of 5000 - 10000 baht. Group 2 was mainly males 21 - 30 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of lower than 5000 baht. Group 3 was mainly males who were 21 to 30 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of less than 5000 baht. The fourth group was all males aged from 31 to 40 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of 5000 - 10000

The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein The result of this the spicy salad bar that has 50 grams. Study amount of dried squid cashew nut and dried shrimpThe result of this spicy salad bar that has 50:50:30 grams The most panelists score in them of color flavor odor texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive onion powder and celery powder The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat protein fiber and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.