Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contains high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein ice cream demand for this consumer group. Therefore the objective of this study was to develop the milk ice cream with high protein from chicken breast by varying chicken breast in milk ice cream at 5 10 and 15% by total weight. The result showed that 10 % chicken breast ice cream had the best physical and sensory properties. The viscosity overrun texture and melting rate of the developed formula were 89.05 cps 108.05% 34584 g force and 23% respectively. The lightness (L*) redness (a*) and yellowness (b*) value were 87.10 5.08 and 20.54 respectively.

This research is to develop an internal inventory management system. Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon To evaluate the results of the use of information systems for managing supplies within the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon The data was collected between October 2019 and September 2020 as a survey research using questionnaire tools. It consists of 4 parts: 1) general information of the respondents which is demographic characteristics 2) current condition and needs of the parcel management system. Faculty of Liberal Arts University of Technology Rajamangala University of Technology Phra Nakhon 3) The efficiency of the procurement management system Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon and 4) satisfaction of the procurement management system. Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon With the sample groups in this research are Support personnel Under the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon comprised of 21 persons. The data analysis used descriptive statistics for demographic characteristics. The study found that Current conditions and procurement development guidelines Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon Overall and from the bottom to the bottom including parcel payment Parcel picking Accounting for parcel control And material storage respectively efficiency of the parcel management system Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon Overall and each side Very level When sorting the efficiency of the parcel management system in descending order namely the information security aspect of the system. Aspects to meet the needs of system users Functional aspects according to the system function And the ease of use of the respective system and the users satisfaction with the parcel management system. Faculty of Liberal Arts University of Technology Rajamangala Overall and each side Very level When sorting the users satisfaction with the parcel management system descending namely the aspects of meeting the needs of the system users. Information security in the system Ease of use And functional aspects according to the systems function respectively

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product contains cookies products Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time it resulted in a lower products texture characteristic score. Which affects acceptance The proper packaging is beautiful the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice of 100 people found that most of the testers more than 80% accepted the product development of gluten-free pastries with Thai rice.

Research on the community of Participatory Learning Practice Fabric Pattern to Development of Local Hand-mend Cloth Products of Sewing Community Enterprise and Craft Khao of Sewing Khao Kaew Srisomboon Thung Saliam Sukhothai Province. The objectivity of this project is to study the patterns of cloth to develop hand-woven fabric products. The learning practice of local fabric patterns to develop 5 sets of hand-woven jewelry products then 5 sets of jewelry experts were asked to consider selecting suitable hand-woven jewelry sets for making. 3 sets of jewelry and asked 5 experts from the community state enterprise sewing and artificial arts to transfer the invention of handwoven jewelry to the community 1 set and to study the satisfaction of the target group of 30 people and analyze the data. By using statistics frequency percentage standard deviation and mean with the following analysis results. The findings of the study were as follows. It was found that Local fabric patterns Appeared in 3 traditional fabric patterns: Saeng pattern Plain pattern and Kaew pattern. Learning practice of local fabric patterns for the development of hand-woven fabric accessories. All 5 jewelry experts chose the style of jewelry set A set B and set D commenting that the style has suitable elements of jewelry. In particular the combination of local fabric patterns and geometric shapes creates a contemporary look. Size and proportion should be adapted to the proportion of the wearer. And the use of color always use the original color of the fabric especially red. Because it is a color that is unique when it comes to making the piece it will help make the jewelry more beautiful and dimension as well as indicate the identity of the people of Khao Kaew Srisomboon. The expert representative of the community enterprise group I chose the A Series because of the contemporary style. Can generate income for people in the community And the satisfaction of the target groups towards making jewelry sets it was found that the product Satisfaction with aesthetics was the highest at an average of 4.83 in terms of suitability of the fabricated material. The satisfaction of the materials used was interesting at an average of 4.67 in terms of utility. Satisfaction in wearing on various occasions at the average 4.66 and distribution. Satisfaction in the jewelry trade show at an average of 4.60 communities working on learning patterns of local fabrics to develop hand-woven products. Has given importance to the history the meaning use of color and the belief in cloth pattern hooves from shared memories of people in the community. Fabric patterns both Saeng pattern Plain pattern and Kaew pattern Therefore it is a reflection of the people in Khao Kaew Srisomboon community that has inherited the wisdom heritage that is more than precious. Rather it is the inheritance of intent from generation to generation.

The purpose of this study is to develop video media and find the effectiveness of practical fruits vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80 and to study the students satisfaction towards video media of practical fruits vegetable carving and banana leaf teaching. The sample group used were 35 2nd-year undergraduate students Department of Home Economics Business Administration Faculty of Home Economics Technology from the Rajamangala University of Technology. Then divided into groups to estimate assessment form was used for media quality as well as student performance assessment form and also satisfaction assessment form was used data were analyzed using descriptive statistics and Inferential statistics. The results showed that video media of practical teaching fruits vegetable carving and banana leaf from 4 videos including 1. Vegetable carving 2. Fruits scooping and peeling 3. Petal folding from banana leaf and 4.Making ware from banana leaves. The overall media quality in terms of content is very good with an average score of 4.80 and a standards deviation of 0.18 The overall video quality is in very good condition an average score of 4.62 and a standards deviation of 0.42 which is effective 81.57/89.55 every performance exceeds the threshold which performs above the set regulative specified criteria of 80/80 the students satisfaction towards video media of practical teaching fruits vegetable carving and banana leaf overall all subjects were in the highest criteria with an average of 4.72 and standards deviation 0.48