This research 1) to study and analyze the relationship between the context of industrial handicraftsproperties of agricultural waste in community areas and 2) to agricultural waste to find physical properties and the industrial handicrafts for Bantumsua community Phetchaburi province. From primary data it was found the relationship of the community with the context of industrial crafts is a culture of agricultural wisdom from the collection of participatory research data. Found method and test the properties of paper pulp from agricultural waste where banana leaves = A bamboo leaves = B and pineapple leaves = C.Use the formula for quantifying the triangular grid the Trixie Blend Diagram to uses caustic sodium hydroxide 10-15% of dry weight. There are 7 test items 1 formula thin and thickness (a) according to the experimental standard referring to the community product standards plant fiber paper. For testing as follows: 1) standard average weight from the test of paper size 45x85 cm operation number list of the experimental formula test section 1.1) standard weight the overall average is equal to 220 grams/sqm. 1.2) part 2 tear strength which is strong = 3(10a) at 1962 mN the second strength = 1(8a) at 1907 mN and third = 6(13a) at 1467 mN. 1.3) Part 3 the overall moisture content of the paper the experiment found the humidity level is within the normal level at ± 10% which is complete and can be developed into a products or package. 2) Summary of physical properties the color characteristics of the paper according to provide color tones gray-brown and different beautiful suitable for the screen-printing and using large size rubber stamp. Process forming can produce use by semi-automatic heat setting at 140°C at time of 70 seconds per piece is suitable for further expansion to create industrial handicrafts for the community.

The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities ( FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread puifai (Thai steamed cupcakes) peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “ Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol quercetin and caffeic acid were significantly increased whereas ferulic acid was reduced in the modified formulas. Therefore these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.

Rice flour-based cookies are gluten-free products. Cricket powder and isolated soy protein are alternative protein sources which can provide desirable nutrition. Xanthan gum is one of the hydrocolloids affecting the texture of cookies. This study investigated the effect of cricket powder (CP) isolated soy protein (ISP) and xanthan gum on the physical chemical and sensory qualities of rice flour-based cookies. The substitution of rice flour with two protein sources CP (25 and 35%) and ISP (0 25 and 35%) in the cookie formulations which were evaluated for their qualities using a 2x3 factorial arrangement in a completely randomized design. The result showed that when CP increased or ISP decreased the diameter of the product significantly (p≤0.05) increased but the hardness of the product significantly (p≤0.05) decreased. The effect of xanthan gum (0 0.14 0.28 and 0.42%) on the quality of products was also evaluated. It indicated that the increase in xanthan gum content significantly (p≤0.05) increased water activity moisture content and hardness of product while the liking score for hardness and overall liking significantly (p≤0.05) decreased. Therefore the optimal formula of rice flour cookies was 25% CP and 35% ISP for rice flour replacement without xanthan gum.

Dyes contaminated in wastewater that negatively affecting the environment and human health. The objectives of this study to prepare activated carbon from Salacca zalacca (Sumalee) seeds activated by 36 mmol/g KOH dye solution and activated carbon ratio 20:32 ml/g for dye removal. The influents of dye removal from wastewater by Salacca zalacca (Sumalee) seeds activated carbon were investigated as initial dye concentration activated carbon and dye solution ratio and contraction time. The moisture content the iodine number the methylene blue index and the functional groups by FTIR technique of the Salacca zalacca (Sumalee) activated carbon were characterized and the kinetics adsorption were also analyzed. The results showed that the activated carbon was the microporous material the highest dye removal from wastewater was 7.50 ± 0.25 mg/g the equilibrium time was 150 min with the activated carbon to dye solution ratio of 1:500 g/ml for 200 mg/l initial concentration. The kinetics of the adsorption process can be described by a pseudo-second order model (R2 = 0.9999). When increasing the initial concentration of dyes the adsorption efficiency was increased. The amount of activated carbon increased resulting in lower adsorption efficiency and the equilibrium time was longer

This research aimed to collect classify and process the data of Moh Phon’s diseases and herbal drugs from his medicine scriptures analyze and design the database with its user interfaces. Then the program of Moh Phon’s diseases and herbal drugs database was developed. After that the program was tried out by the sample group of 50 students from the third year of the field of English for International Communication faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. Finally the students of 15 males and 35 females answered the questionnaires of their satisfaction of using the program. The results were as follows: 1. The data of Moh Phon’s diseases and herbal drugs consisted of core information as follows: names of diseases names of herbal medicines names of herbs which were ingredients of each medicine recipe the properties of each medicine recipe and how to prevent some diseases. 2. The questionnaires analysis of students’ satisfaction of using the program of Moh Phon’s diseases and herbal drugs database revealed that the overall arithmetic mean of users’ satisfaction was 75.00. The highest scored item of 87.50 percent was “I think this program is useful”; and the lowest scored item of 66.50 percent was “I think the screen format is interesting”. Moreover there were 7 users who showed their positive opinions towards the program which was 14 percent of all the informants.