The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition there were determined the effect of durian crust flour on quality properties and consumer test of Thai desserts. The sensory properties were evaluated by 40 panelists (professors of Department of Food and Nutrition and Food Service Industry Faculty of Home Economics Rajamangala University of Technology Phra Nakhon). The samples were evaluated using 9-point hedonic scale. Wheat flour was substituted with durian crust flour in Kanom Thong-Pub at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Thong-Ake at the level of 0 20 40 and 60% (by weight). The results showed that 40% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Sum-Pun-Nee at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively (moderate to high score). Thai desserts with durian crust flour were evaluated chemical quality. The results showed that moisture fat crude fiber ash protein contents and aw value of Kanom Thong-Pub with 20% durian crust flour were 4.19 8.72 4.74 1.44 16.14 and 0.31% respectively. Physical properties The L* value of Kanom Thong-Pub without durian crust flour was higher than other samples. While the a* and b* values of Kanom Thong-Pub with 30% durian crust flour was higher than other samples. The chemical quality of Kanom Thong-Ake showed that Kanom Thong-Ake without durian crust flour showed the highest protein content (16.03%). The L* and b* values of Kanom Thong-Ake were 55.53 and 29.85 respectively. Kanom Thong-Ake with 20% durian crust flour was high fat content (31.88%). The a* value of Kanom Thong-Ake with 40% durian crust flour was 7.21. While Kanom Thong-Ake with 60% durian crust flour showed the highest moisture (16.15%) crude fiber (3.51%) ash (1.11%) contents and aw value (0.84%). The chemical properties showed that Kanom Sum-Pun-Nee with 30% durian crust flour was high moisture (22.25%) fat (5.48%) crude fiber (12.08%) ash (2.11%) and protein contents (6.26%). Kanom Sum-Pun-Nee without durian crust flour was high aw value (0.82%). While the L* value showed the highest lightness value. The a* and b* values of Kanom Sum-Pun-Nee with 20% and 30% durian crust flour were higher than other samples. The moisture fat crude fiber ash protein contents and aw value of durian crust flour were 4.78 0.53 36.66 5.04 10.01 and 0.33 respectively. For physical properties the L* a* and b* values were 68.64 4.90 and 17.72 respectively. The consumer acceptance test of Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee the results found that consumer were accepted in finished product (moderate score). จ For training evaluations (follow-up) the result showed that 50 participants (100%) were satisfied with this program. The average values were 4.60 or 95.20% (high to highest score). However Thai desserts supplemented with durian crust flour should be considered the chemical composition. The effect of physical properties on Thai desserts may be attributed to the chemical composition of durian crust flour.

This study was aimed to 1) explore opinions on organizational culture 2) compare job satisfaction 3) compare the influence of organizational culture on job satisfaction of support personnel at Rajamangala University of Technology Phra Nakhon. This is quantitative research which its sample was 209 support staff at Rajamangala University of Technology Phra Nakhon obtained through proportional stratified random sampling. The data were collected by questionnaire and analyzed by frequency percentage mean standard deviation t-test F-test and Pearson product moment correlation coefficient. The research revealed as follows. 1 ) Rajamangala University of Technology Phra Nakhon support staffs highly demonstrated opinions on organizational culture and were highly satisfied with their work. 2 ) Rajamangala University of Technology Phra Nakhon support staffs’ work satisfaction with different genders and salary base levels were 0.05 statically different. 3) The satisfaction of Rajamangala University of Technology Phra Nakhon support staffs were 0.05 statically satisfied with 1) success aspect 2) personal aspect 3) self - actualization aspect had the overall satisfaction at the 0.05 level of significance. As for the organizational culture related to affiliation did not influence the satisfaction of the support personnel at Rajamangala University of Technology Phra Nakhon.

This research aims 1) to study the relationship of human capital development to promote Thai traditional medicine in central north-eastern region 2) to analyze factors effect to human capital development to promote Thai traditional medicine in central north-eastern region 3) to synthesize the relationship of human capital development to promote Thai traditional medicine in central north-eastern region 4) to synthesize the quality of human capital to promote Thai traditional medicine in central north-eastern region. Research methodology is mixed-method in both quantitative and qualitative. Quantitative analysis data collected were 370 samplings from Thai traditional medicine in central north-eastern region; 4 provinces Kalasin Roi Et Mahasara Kham and KhonKaen between August 2017 – April 2018. Statistical analysis was by canonical method for testing dependent and independent variables. Sample was calculated under Krejcie and Morgan (Krejcie and Morgan 1970:608) against 1543 Thai traditional medicines in central north-eastern region. IOC for questionnaire testing validity and reliability were with alpha coefficient more than 0.70. Data analyzed by SPSS 20 calculated mean median mode standard deviation t-test and F-test statistics analysis using canonical correlation test for dependent and independent variables relation. Qualitative analysis data collected by in-depth interview from administrative of Thai Herbal institution the administrative of center of Thai traditional medicine for gathering and examining the quantitative previous data. The results are 1) human capital development has related to Thai traditional medicine for medical treatment in Thai traditional medicine course of study in low range 2) human capital development has related to Thai traditional medicine for medical treatment for practice experience in very low range 3) human capital development has related to Thai traditional medicine for medical treatment in Thai traditional medicine professional status in low range 4) factors influence to human capital development to promote Thai traditional medicine in medical treatment are government supporting policies and remuneration system 5) human capital development has related to Thai traditional medicine for medical treatment in knowing sickness knowing medicine capability of medical knowledge and knowing sickness originated that has related to course of study and certificate granted in medical treatment pharmacy midwifery and Thai massage in high range 6) human capital development has related to Thai traditional medical evolution in government supporting policies and remuneration in very high range.

The purposes of this study were (1) to improve the integrated lesson plans according to the Philosophy of sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School (2) to compare the achievement before and after using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School and (3) to study the pleasure of the students towards using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School It was one Group experiment research with pre-test and post-test. The samples consisted of 40 mathayom 4 students at Debsirin Nonthaburi School studying Garland subjectsemester 2/2560 The samples were selected by Purposive Sampling The instruments were 3 integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject 30 item’s for achievement-test : Garland Subject for Mathayom 4 students and the questionnaires measuring the student pleasure towards using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School The statistical procedure employed were percentage mean standard deviation and the t-test. The finding showed that the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School in the aspects of moderation reason good immunity knowledge condition and moral were significantly different at the .05 level the practical skill was increased and the students’pleasure on the questionnaires of using the integrated lesson plans according to the Philosophy of Sufficiency Economy : Garland Subject for Mathayom 4 students of Debsirin Nonthaburi School were at the high level ( X =4.38 S.D.=.26)

This research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour 2 0 0 grams of sugar and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects such as color flavor texture overall taste and appearance. The average score was 7.90 8.00 8.30 8.40 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent or formula 1 was the most accepted in terms of color flavor texture overall taste and appearance. The average scores were 7.00 7.60 7.70 7.10 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.