Promotion of handicrafts in the field of natural dyes in the country. Increase the potential of the community and use the strengths of the cultural community. way of life and wisdom by finding ways to develop textile products by using creative textile innovations based on local wisdom in sustainable community areas To add added value to products in the ECO PRODUCT and ZERO WASTE product groups from the aforementioned concept To conserve plant genetics that exist throughout the country. The researcher therefore studied the process of dyeing fabrics by natural methods. By taking natural ingredients that are locally available and transforming them into environmentally friendly home products. This research is to study the natural dyeing of cotton fabric from Kasalong core. have a purpose Study on the effect of dyeing and the use of adjunctive agents in natural dyeing from Kasalong kernels. To develop dyed fabric products from Kasalong core and to pass on the knowledge and technology of developing dyed fabric products from Kasalong core for the general public. The result of dyeing cotton with natural dyes from Kasalong core. Four types of adhesives were used at a concentration of 20 percent as tamarind juice lime juice lime juice ash water and to test the washing fastness and sunlight resistance with the AATCC standard. The results can be summarized as follows. 1. The results of the study found that from the extraction of color from Kasalong kernels and then filtered with cloth. The color water extracted from Kasalong essence is brown. and when left for 24 hours the water color is dark brown and in this research using hot dyeing methods. 2. The result of dyeing cotton with natural dyes from Kasalong core without mordant using was found to yellow-brown but after washing the color intensity on the fabric fades slightly. 3. The result of dyeing cotton with natural color from Kasalong core. It was found that after washing the color intensity on the fabric was moderately fading. 4. The color measurement L* a* b* found that when the dye was measured in the CIELab system L* = 26.81 a* = 33.33 b* = 45.69 dL = 0.36 and dE*ab = 0.85 water. The resulting color from Kasalong will be reddish yellow. 5. Make the research prototypes as 10 of bag products. 6. Conducting technology transfer by organizing workshops dyeing course and sewing durating of the workshop for students and the general public was 1 day. Most of the participants had the highest level of satisfaction in all questions.

This research aims to study a model of marketing strategic towards generationmillennials customers’ buying decision using food delivery application and to present model of marketing strategic towards generationmillennials customers’ buying decision using food delivery application. The mixed methods approaches of quantitative and qualitative research methods were used. In qualitative research method using in-depth interviews with 11 respondents and quantitative research in which questionnaire was used as an instrument to collect data from 400 populations of generation millennials customer living in Bangkok who order foods through food delivery application. Statistics for data analysis included frequency percentage average standard deviation exploratory factor analysis (EFA) The results indicated that most of the respondents were women with a bachelorsdegree who had a career as private company employees and an average monthly income of 18000 – 25000 bahts use Grab application the most use less than once week there are a total of 2 orders per order choose order the most street food average 100 - 350 Baht cost per time order food in the evening (17.01-22.00 p.m.) order food to eat at accommodation most order food to eat with friends reason for ordering a delivery is that it is comfortable from out going by self choose to pay by cash and consumers think that all of the factors are important in deciding to order food from restaurants through the Delivery Application application at high level. Results analysis of factors affecting generation millennials customers’ decision making to order from food delivery application be classified into eight factor as 1) easy to user experience strategy 2) goods value and price strategy 3) physical evidence and presentation strategy 4) strategies for brand awareness 5) accuracy and complete strategy 6) restaurants management system strategy 7) sales promotion strategy 8) new product development strategy.

Carbide Insert efficiency development of this research equivalent to standard insert type : SEKN1203AFTN. For the higher operating efficiency is the machining time by the tool life increased for rough machine of face milling machine. Flank designed to have a flow slot coolant flow rate of coolant to have a incrased convenient flow as a result the surface and cutting edges less heat. The machining ability is different compared to the unslot in flank. The flank slot reduces the contact and slot which to have coolant flow and friction force milling machining. As a result the milling time was 26.31% the vibration was reduced by 35% and the workpiece surface Roughness was reduced 62.79%. As a result to development the phototype product is performance in using and cutting edge increased. It can be apply in using Cement Tungsten Carbide in sustainable industries.

Food for children from broken to lose the wheat was in frozen chocolate cake from jasmine rice flour and substitute of yolk by mucilage of Basil seeds The study of chilled Mucilage. It was foundthat the tasting testers rated the preference in the formulation using freeze-thawed grapefruit seed for 2 days and then studied the physical qualities. Texture there was a statistically significant difference (p≤0.05) Product image it was found that the tasting testers rated their preference at 650 watts maximum temperature and then studied the physical qualities.of the texture quality. There was a statistically significant difference (p≤0.05) and chemical quality analysis. Moisture protein fat ash coarse fiber and carbohydrate content And fiber content More than market products Consumers accept the product of frozen chocolate cake from Jasmine Rice Flour and substitute Egg Yolk with Basil Musk Seed up to 99%. Flour crepes broken rice from Riceberry Add the rice Rice berry crepes deduct 50 percent broken rice from Rice berries are brighter and more reduced. Since Rice Rice berries are dark purple broken. Crepes made from rice Rice Rice Rice used Danbury Danbury deduct 100 percent brightness is reduced. Part of the red crepe of rice and broken rice berries increased statistically significantly (P≤0.05) possibly due to broken rice Rice berries are dark purple. Crepes rice broken rice with red berries that last weekend. The rice Rice Berry deduct 100 percent of the volume of baking products crepes of rice and broken rice 3: 1 1.5 and 2 percent by weight the color of Waterloo activity. The crepes of rice and broken rice berries. The color brightness (l *) and the water activity. The difference was statistically significant (P≤0.05) with crepes rice broken rice baking berries on volume increased from 1.5 to 2% of tests consumers found that consumers are women the highest percentage. 72 percent of consumers admit to produce only 74 percent Cream filling from broken rice The quality of the fiber Mucilage from Basil Seed from fresh and dry. not different Rate of soluble fiber from Mucilage from Basil Seed dry with moisture. with humidity ≤10% and aw not exceeding 0.6 packed in bags foil dose of 5 g as a physically similar to polyester Milliken Lake. e live in an amount of 20 g ratio of 1.7 the ratio of flour rice Berry: corn starch cream filling from broken rice mites Berry level (percentage) 100 0 panelists to rate the passion in every aspect of it. the best Thus the comparison of the physical and chemical qualities of rice with cream filling was broken spokes berries. Rice cracker The ratio of riceberry in Rice Cracker products non oil the panelists to rate the preference formulas with a ratio of stickey rice riceberry between 80: 20 percent: Most of the improvement of the production process Rice Cracker appropriate to Rice Cracker still there. Cooked and puffed as well not fried. Meet the news but that it looks no different from Rice Cracker a used frying process produces original Rice Cracker to shorten the cooling down from the previous two days then the kind of the icing on the right. rice Cracker products for enhancing the access of oil that has been sprinkled on cereal as scores of color flavor and taste than the formula used pineapple compote and toasted coconut. The microbiological quality of a product. Detected microorganisms less than 102 CFU/g and detected yeast and mold less than 10 CFU/g .

The objective of this research was to develop a beverage product from broken-milled sangyod rice for the elderly person. Raw materials of this product were broken-milled Dangyod rice soybean red kidney bean Job’s tears sesame and sucrose. The highest acceptance score (9-point hedonic scale) by the panelist who the elderly person ( 60 years old) showed that 7% broken-milled sangyod rice was proper for supplement in this beverage ( 0.05). The color in tem of L a and b values were 64.80+ 0.04 6.60+0.07 and 8.27+0.05 respectively. Viscosity of this beverage was increased by addition of broken-milled Sangyod rice. The B brand sweetener was gained the highest acceptance score. The developed product was 21.19 kcal/100g and fat protein fiber and carbohydrate content were 0.59% 1.25% 0.15% amd 2.75 % respectively. After storage at 4+ C for 15 days this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 282/2015). The 100 elderly consumers focused on the nature of rice or cereal products in terms of health benefits. All of consumers were accepted on the product for beneficial for health.