The study was aimed to investigate the production of banana fiber that was suitable for decorating handicraft basketry examine its effectiveness develop decorative handicraft materials for basketry from fibrous layer on the trunk of the banana tree and promote the obtained knowledge in the community of Plasticseeroong Baanmor Promburi District Singburi Province. The research result could be summarized that the most appropriate production process of dry fibrous layer on the trunk of the banana tree mixed with fibrous layer of paper mulberry was done through mechanical process. After bleaching the mixed fibrous layer was stirred by Hollander beater with the proportion of wet fibrous layer and water at 1:40; 10% of dry of paper mulberry was boiled for three hours in sodium hydroxide at 100 degree Celsius then bleached with 1.5% of hydrogen peroxide with 4% of the dry fibrous layer weight at 90 to 95 degree Celsius for two hours. The mixture of wet fibrous layer on the trunk of the banana tree with wet fibrous layer of paper mulberry was 70:30 which was considered appropriate for decorating handicraft basketry. Concerning the examination of mechanical properties of banana tree fibrous layer according to the standard of TAPPI T it was found that the folding endurance of paper value was 144 (N. m/g); the tensile strength value was 32.16 (N. m/g); the tear resistance value was 26.56 (mN.m2/g); and the bursting strength value was at 1.94 (KPa.m2/g). The fibrous layer obtained from on the trunk of the banana tree was fabricated into decorative basketry materials for example flowers palm leave hats flower key chains bags and paraffin coated flowers for bamboo boxed. The attendants’ satisfaction on the training of the production of decorative handicraft materials of basketry from fibrous layer on the trunk of the banana tree to 30 members of the community of Plasticseeroong Baanmor Promburi District Singburi Province concerning the training service speakers training procedures facilities and training benefits was at high level (90.67%) and at average level (9.33%).

This research aimed to study 1) the demand for short-term vocational training courses in home economics 2) create a training curriculum of home economics profession short of demand. Handicrafts Cooperative Occupational Groups Ko Kret Nonthaburi and her 3) the effects of short-term vocational training courses in home economics created The population in this study were selected purposively is a group of professional arts cooperative. Koh Kret Nonthaburi number 30 was used in the questionnaire and short-term training courses in home economics. Data analysis and statistics used were percentage average and standard deviation. The results were as follows: The population with an interest in the course of the invention include most academic inventor gift followed by molding the dough flowers Thailand. And the flowers The average score of 4.57 4.30 and 4.20 respectively Thus the curriculum invention gift. Style stuffed owl The concept of Taba comprises seven stages: 1) analysis of problems and needs for 2) define the aims of the course 3) selection of content 4) held a substantive 5) selection of a learning experience 6) experience. Learning and 7) evaluation of the course created consisting of five plans include 1) a basic knowledge about the inventor of the gift 2) materials and fabrication techniques stuffed owl onion 3) Knowledge of design creation. 4) the invention onions stuffed owl 5) costing and pricing onion stuffed owl. The six-hour period The results of the program found that participants with a performance favorably (83.33 percent) and a rating of the portfolio is in good shape (90.00 percent) from the satisfaction of the participants are. the most satisfied are averaging 4.58

Fresh coconut syrup is a product from coconut spadix which has unique sweet taste and odor. Due to its short storage life it is usually processed into palm sugar. Development of new product from fresh coconut syrup would add more value by using it to produce crispy jelly. A suitable formula selected as a basic formula used 42.11 percent of refined sugar 56.14 percent of water and 1.75 percent of jelly powder. The basic formula was adjusted by calculating amount of water and soluble solids. Then a study was conducted to determine suitable amount of refined sugar heating period and drying temperature. It was found that a higher ratio of refined sugar and heating period led to increased concentration level of the mixture. As a result the crispy jelly had higher amount of sugar chips on the jellys surface and higher level of hardness. The highest score given by testers was for crispy jelly which used a ratio of fresh coconut syrup and refined sugar at 1:0.6 and 1:0.8 heating period of 5 minutes. Drying crispy jelly at higher temperature resulted in decreased drying period and higher degree of hardness. Drying at 70 degree Celcius produced crispy jelly with good quality which received the highest likeness score from testers. A study that kept crispy jelly in plastic box for at least 8 weeks showed that the tested condition could effectively maintain good quality of the crispy jelly.

The research objectives were aimed to explore the tendency of life quality improvement for the senior people analyze the community leader’s perspectives towards life quality improvement for the senior people and set up as well as observe developing trends towards elderly quality of life for accommodating to ageing society : Ban Jumrung Community Rayong Province. The samples were nine persons purposively selected from relevant experts and skillful people in the community. Tomas T. Macmillan’s Delphi Technique was applied at the standard error of 0.04. The data were collected three times repeatedly and analyzed by Descriptive statistics. The study results revealed that relevant experts and skillful people in the community accordingly agreed (IR  1.50 และ IOC  0.50). The study results would be applied to design plans to construct training patterns to improve life quality for the senior peoplein Ban Jumrung Community Rayong Province. In addition obtained the training pattern could also be used with other neighboring communities as strategic plans for the near future of national life quality improvement for aging society.

This research aims to develop a web-based instruction (WBI) applied in the computer technology course. The proposed WBI composed of the following components: lessons of the computer technology course pre-test and post-test exam: determining the effectiveness of the proposed work and user satisfaction questionnaires. It is also evaluated a study achievement and a usage satisfaction by using efficiency and effectiveness test of lessons and satisfaction test of users. In this work users are the second year students in major of Computer Technology Faculty of Science and Technology Rajamangala University of Technology PhraNakhon for 30 students. For experiments the results show that its efficiency is 80.13/83.67 which are met studied the proposed WBI are also higher than students who studied with ordinary courses at the statistical significant level 0.05 furthermore an average of students’ satisfactions score is 4.20 which determines students satisfy with the proposed WBI at a high-level. Finally it can be concluded that the proposed WBI is effective