This experiment was conducted to study on single cell protein production from copra meal residue by Saccharomyces cerevisiae and Bacillus subtilis as animal feedstuffs. The experimental design was 4x3 factorial in CRD experiment with two factors were design to experiment. The first factor was comprised of fermented period (0 15 30 and 45 days). While the second factor B was comprised of microorganism type (Saccharomyces cerevisiae Bacillus subtilis and Saccharomyces cerevisiae combined with Bacillus subtilis). The results showed that interaction between factor A and B on pH (4.00-4.53) and percentage yield (29.21-33.80) were highly significantly different (P<0.01). However Incubation temperature were not related between factor A and B. Additional both factor have no effect to incubation temperature (P?0.05). For nutrients composition the group was fermented Saccharomyces cerevisiae combined with Bacillus subtilis showed higher Crude Protein than other treatments (P<0.01). Optimum of period at days 45 showed that crude protein 14.77 percent was significantly (P<0.01) and pepsin digestibility 66.60 percent was significantly (p<0.01)

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.

The objectives of this study were to : 1) explore problem conditions and needs of consumers for organic brown rice packaging of Chiangmai Organic Agriculture Cooperative Limited;2) investigate the packaging model of organic brown rice market competitions ; and 3) develop the organic brown rice packaging model of Chiangmai Organic Agriculture Cooperative Limited. The sample group in this study consisted of 385 organic brown rice consumers giving quantitative data and another 2 giving quantitative data. Findings showed that the following were problems encountered: 1) The brown rice rack was too thin; 2) wood borers were found growing in the brown rice racks; and 3) the label on the brown rice racks was too big. Regarding needs of the informants the following were found: 1) the weight of the rack of brown rice should be 1 kilogram; and 2) the packaging label should be attached in the vertical line of the rack. The statement “organic brown rice” was found to be most important information on the label. For organic brown rice of competitors it was packaged in a vacuum sack with pictures on a label. It weighs 1 kilogram. Developing an organic brown rice packaging model of Chiangmai Organic Agriculture Cooperative Limited to be consistent with needs of consumers and the cooperative.

The development method to sustainable and growth of community enterprises is a qualitative study. This aims to professional development model to community enterprise. This is done by collecting data by dept interview observation and analysis. By the result found that the government organization supported to subsidies capital and equipments but operating by private-owned enterprises. Problems concerning marketing weakness unable to expand the market. This weakness resulted in a slow pace of development of community enterprises and a high possibility of dissolution but are still operating in form of OTOP. Important characteristics of community enterprises that were able to expand business included strong leadership sacrificing being accepted among members continual progress and good governance should give emphasis to local market by making products which are accepted by local people and have community enterprise network.

The objectives of this research were 1) study about educational achievement in financial ratio of undergraduate of Sripatum University by cooperative learning: numbered heads together. 2) compare the learning achievement in financial ratio being taught by cooperative learning: numbered heads together technique and the Traditional teaching method . The population used in the research was 80 students that enrolled in business finance on semester 1/2012. The population was divided into a control group and an experimental group. Each group contained 40 students. For data analysis mean standard deviation t-test were used. The research finding indicated that the learning achievements of students using the cooperative learning : numbered heads together technique and the traditional teaching method were at variance with statistical significance at the level of .05 whereas the learning achievement of students of the experimental group treated by cooperative learning: numbered heads together was found higher than the experimental group treated by the traditional teaching method.