The research team aimed to develop the cracking and extracting processes for Ganoderma lucidum (Red Lingzhi) spores and transfer the technology in the form of soap bar and liquid products together with the cracking and extraction process to the community at Farm Haid Klang Ban in Pathumthani Province. From the study since higher more bioactive compounds found in the aforementioned Ganoderma (Lingzhi) spore extracts over its basidiospore itself the optimized breaking and extraction procedure were composed of freezing at -20oC for 2 days bead beating for 5 minutes and then spore fermented with Lactobacillus spp. at room temperature for 24 hours. The processes could provide more than 65 percentages of the spore fracture efficiency and obtain more active substances such as polysaccharides and triterpenoids Moreover the spore extraction process was required by shaking in ethanol dissolved in distilled water at the ratio 80:20 for 2 hours. The obtained bioactive Lingzhi spore extracts as one active ingredient was added into the saponification process to make soap bar and liquid product. It was found that the soap products could create satisfaction and good feedback from high-level consumers of the farm community in Pathumthani Province. The research should therefore be successfully applied in the form of commercial red lingzhi extract soap in the manner of integration of science and community with knowledge of efficient Red Lingzhi spore cultivation and separation. It can help the development of community enterprises can bring up sustainable economic development in the country in the future.

This research is a quasi-experimental research. The objectives 1) to study the product branding strategy branding products from the reed fiber in the market 2) to create and develop brands of reed fibers with participation of the communities of Nakhon Nayok and Chanthaburi 3) to promote the commercial reed-fiber product marketing plan with the participation of Nakhon Nayok and Chanthaburi 4) to create a website brand and marketing plan for commercial reed fabrics with participation of the communities in Nakhon Nayok and Chanthaburi 5) to assess the effectiveness of the website brand and marketing plan for commercial reed fabric products with participation of Nakhon Nayok and Chanthaburi 6) to try out the website brand and marketing plans for commercial reed fabrics with the participation of the communities of Nakhon Nayok and Chanthaburi 7) to create a website manual brand and commercial reed product marketing plan with participation of Nakhon Nayok and Chanthaburi. Population and sample groups used in this study were people interested in weaving The sample of 75 people was obtained by Purposive sampling. The study method used to collect data by constructing a satisfaction survey questionnaire Starting from cloth weaving a from reed fibers with processed into products that focus on the needs of the market from more than 15 reed fabrics woven and there are more than 15 various types of bags the products have been developed to meet the needs of people in Bang Sa Kao community Laem Sing Chanthaburi and the Kaem Khong and Lam Bua Loi community Pak Phli Nakhon Nayok with the branding designs from standardized products to be effective and suitable for people in both community in the future. The research found the people in two provinces 1) can adopt the products that are developed to meet the standards and market demands and prepare to develop branding in the next occasion from Bang Sa Kao Laem Sing Chanthaburi and Khem Khong and Lam Bua Loi community Pak Phli Nakhon Nayok 2) community can create a wide variety of beautiful bag products with training and developing in order to make products derived from reed fiber to be beautiful and meet the standards and market demands and being able to make a brand 3) the research team and villagers have taken part in marketing promotion by designing marketing plan and putting advertisements on the website for the promotion of products from reed fiber distribution and contact with the community’s products Bang Sa Kao Laem Sing Nakhon Nayok and the community of Kaem Khong and Lam Bua Loi Pak Phli Nakhon Nayok. There are both languages for public relations; Thai and English that can be use more information on the website at any time that will be able to make a group of entrepreneurs or people interested in the product. To contact via website and phone contact with ease to inquire information of products from reed fibers quickly and easily 4) web site for promoting products from reed fiber distribution and contact with the community creating products reed fibers at Bang Sa Kao Laem Sing Nakhon Nayok and the community of Kaem Khong and Lam Bua Loi Pak Phli Nakhon Nayok 5) There is a manual for using the marketing planning website advertising distribution the satisfaction of the training of the people in both communities was at a high level because it can be used for the real purposes.

Vegetable Growing System has an absolute requirement of nutrients and minerals. The microbial application can facilitate in addressing limited access to chemical fertilizer concerns. Moreover the photosynthetic microorganism community can contribute together in nutrient availability for plant growth. This research aims to develop an automatic hydro-organic vegetable growing system. Moreover the analytical of photosynthetic microorganism growth rate in fermented juice was also observed within three months in terms of temperature pH electroconductivity total dissolved solids mixed liquor suspended solids and phosphorus. The efficiencies of an automatic hydro-organic vegetable growing system were also monitored along an experimental period (45 days of operation optimization). The vegetable growth rate was observed in terms of leaf length leaf width and root length. These experimental results showed that the phototrophic growth of photosynthetic microorganisms should the main bacterial activity at daytime operation and vegetables could grow by using fermented juice. The photosynthetic microorganism concentration and nutrients concentration in fermented juice was significant to promote the productivity of vegetable growing which the photosynthetic biomass is rich in proteins and vitamins. Besides this system can be easily applied and also very cost-effective for agricultural practice and frequent maintenance every experimental run was necessary.

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.

A study of waffle snacks with chia seeds was aimed at studying the basic recipe of waffle snacks. And to study the appropriate amount of chia seeds added in waffle snacks. The appropriate content of chia seeds added to The four levels were 0 2 3 and 4 percent of the total weight of the ingredients. By using the method of randomized complete block design or RCBD. This RCBD experimental plan will help assess the sensory quality in appearance (fluffy) color smell texture (Soft) and overall preference By using “9-Point Hedonic Scale” method experimental study used 80 people to test the flavor consist of lecturers and foods and nutrition students Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The results were calculated the average to analysis of variance (ANOVA) and compare the mean difference at the confidence level 0.05 by using the method of least significant difference (LSD) and Duncan’s New Multiple Rang Test (DMRT) analyzing by statistical package program. From studying the appropriate amount of chia seeds in waffle snacks. 4 levels were found that the taster accepted 3 percent of the total weight of the ingredients. in appearance (fluffy) color smell texture (Soft) and overall preference liking. With an average score 8.00 7.98 7.90 7.87 8.00 and 7.95 respectively Is at the level that I like very. When analyzing variance and compare the statistical differences in appearance (fluffy) color smell texture (Soft) and overall preference liking. There was a statistically significant difference at level 0.05