In the research on “The Costume Creative Design and Accessory Creative Design Green Eco Innovation for Asian Community” the purpose of the study was to create the product design on the costumes and accessories for working ladies and gentlemen. Its main sources were on Thai culture representative of the ASEAN cultures that were inspired by the culture and lifestyle of Thai people. This study has selected Thai population Thai culture Thai lifestyle Thai wisdom Thai basketry and fertility of the central region in Thailand. The samples were additionally selected from the weaving culture and fertility of the rice field in the middle of Thailand. The tools used were based on the descriptive analysis from the structure of basketry obtained from the central region of Thailand. The color analysis was based on the integrity of the rice paddy in the central plains as well as the pattern analysis was from Thai basketry and pattern of rice paddy in the central plains. The fabric used in the design was made of the natural fibers water hyacinth mixed with cotton at the ratio of 30: 70. On the product development the principles of 4P Marketing Strategy and the application of natural colors were carried to obtain the ladies’ costumes and accessory creative design and unique new handbag. From the results the analysis of basketry structure in the central region indicated after making a section for the shape as the balancing curve and circular shapes the lady costumes and accessory creative designs could be successfully fashioned.When analyzing for proper colors on the costumes and accessories the designs based on the fertility of the rice paddy in the central plains together with the cultural prosperity urbanized society and the nature were applied. The appropriate colors chosen to be yellow red and blue were from natural colors of Garcinia Rave and Indigo respectively. Therefore the products of costumes and accessory creative designs could be one innovative green textile that meets the needs of the consumers in the ASEAN communities who are concerning on the sustainable and environmental conservation.

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.

The replacement of partial sugar with jaggery palm in Khanom Ar-Lua production was further carried out for studying the suitable ratio of jaggery and sugar are 25:50 50:50 and 75:25 and studying the suitable drying time which varied period of time at 8 9 10 and 11 hours. Analyze nutritional values of Khanom Ar-Lua that sugar partially replaced with jaggery palm and Randomized Complete Block Design (RCBD) was applied. Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty panels with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred panels. The results showed that Khanom Ar-Lua which use of jaggery palm replacement partial sugar at ratio of 25:75 had the highest score in every properties of sensory test. The suitable drying time is 10 hours. Khanom Ar-Lua that used jaggery palm to replace partial sugar had higher protein carbohydrate and total energy than basic recipe but moisture content and energy from fat are the lower. The consumer acceptance test showed that 99% acceped Khanom Ar-Lua which using jaggery palm replaced patial sugar.

This study was aimed to study the demographic characteristics of who decided to shop online to explore working-age people’s internet behavior and to investigate the demographic factors influencing internet shopping decisions. The population and sample used in this study were working-age people drawn from Snowball Sampling method. The questionnaire used was distributed through the internet to 400 respondents. The data were collected and analyzed by the computer program through the statistical analysis including frequency percentage mean () standard deviation (S.D.) and two-way analysis (ANOVA). The research results revealed that Marketing mix factors affected the internet shopping decisions of the working-age people in general at high level (= 4.13 S. D. = 0.430) . When looking into each aspect it was found that the price factor highly influenced the online purchasing decisions (= 4.16 S. D. = 0.463) . followed by the product factor (= 4.13 S. D. = 0.452) which was also considered at high level. The promotion factor had high impact on online shopping decision (= 4.13 S. D. = 0.422) as well as the distribution channel (= 4.13 S. D. = 0.386). The result regarding the relationship revealing gender and age (F = gender *age (1357) = 7.128 p < .05 ) had a significant effect on online shopping at the .05 level. Gender * and occupation (4357 ) = 1.503 p < .05 ) had influence on decisions to online shopping with statistical significance at .05. Occupations and income (F * occupation * income (1357) = 11.487 p < 0.5 ) could influence decision making on the internet shopping with statistical significance at .05. Also the relationship between gender and occupation (F * gender occupation ( 4357 ) = 5.237 p < .05 ) had an influence on the choice of the internet shopping decision on price at the .05 level; the relationship of gender and occupation (F * sex occupation ( 1357 ) =8.000 p < .05 ) influenced the decision to shop on the internet in terms of marketing promotion at the .05 level of significance.

The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan) to develop syrup for product topping and to study the appropriate quantity of a cashew nuts for adding in the product. To study a physical and chemical nature of the product. To study the customers satisfaction in product. Firstly the appropriate ratio of the black and white sticky rice was studied. The result was the recipe that had 80% of white sticky rice and 20% of black sticky rice was voted to be the best. For the product topping that had a combination of glucose syrup and sugar was the best. Moreover the quantity of glucose syrup and sugar on product effects the customer’s satisfaction (color smell taste texture and the overall score). For the appropriate quantity of the cashew nut the formula 2 which has a 25% of cashew nuts was voted to be the best. Comparison of which non-cashew nuts and 25% cashew nuts formula the study revealed that the 25% cashew nuts formula had more nutrition (protein fat and fiber). Microbial population count <10 cfu/g. The product is able to keep in room temperature. The customer’s satisfaction reach to 94% in 25% cashew nuts formula.