This research aim to develop a product for women dressing from waste woven fabrics. Community Enterprise Group Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai with a purpose study the patterns of women dress. Design and develop a model for women dress from the modern waste cloth that can be used in daily life efficiently and transfer technology to develop products for women dress from different forms of woven fabrics to interested parties or textile entrepreneurs in Sukhothai Province to develop and promote creative economic products of the community. The research results were summarized as follows. 1. Design and develop a pattern for women dress from waste woven fabrics Resulting in a modern product form It can be used effectively in daily life. The research team designed the product of the dress with the idea of using art and culture combined with the use of waste cloth from the design process to create a contemporary product that looks modern suitable for the gender and age of the users. Including product use opportunities as well which the community can make and generate income is another way in this research There has been a development of a pattern for a womans dress outfit from leftover woven fabrics. Thai art conservation Which the community can make and generate income including the community the design and development of sewing is a prototype product. Cloak hats bags and shoes totaling 4 products 5 prototypes total 20 prototypes and selecting one prototype for transmission. 2. Transmitting product development technology for women dress from waste woven fabrics community enterprise groups Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai Carrying out knowledge transfer By organizing theoretical and practical training sessions for 2 days of knowledge transfer 30 participants from 6 to 7 August 2020 at the community enterprise group Sewing and fabric art Khao Kaeo Srisomboon Subdistrict Thung Saliam District Sukhothai Project participants gain knowledge on waste fabric processing learn about product development processes design and sewing and take action and develop products. As the researchers have prepared the device The results were assessed by using a questionnaire on the satisfaction of the trainees. There were 3 lecturers: Assistant Professor Saowaluck Kongka Chuiwan Kritaporn Chooseng and Ajarn Mallika Chongchit. 3. Satisfaction with technology transfer curriculum product development womens dress from waste woven fabrics 1) General information of the target group of female gender accounted for 100.00 percent most age 41-50 years old 50.00 percent. Secondary education Representing 63.33 percen They are housewives accounting for 33.33%. Monthly income is 5000-10000 baht 33.33%. Experience in sewing and dressing. Most of them used to do distribution as a career. Representing 73.33 percent 2) ask the satisfaction of the trainees. It is a question that asks about satisfaction with the course. It is divided into 6 aspects which are content aspects of the course. In design material material and equipment Facilities and value and utility found that the target audience Most are most satisfied in all aspects.

The aim of this study is to study 1) to study the ways of participation and decision-making of the people of Ban Khon Kwang Community Muang District Prachinburi Province 2) to study the guidelines for participation in the operations of the Ban Khon community people. Pitch Muang District Prachinburi Province 3) to study ways to take part in receiving benefits And participate in the evaluation Ban Khon Khang Community Prachinburi Relationship between knowledge of participation The sample group used in this study consisted of community administrators. Community developer And 112 family leaders in the community at Ban Khon Kwang Community Muang District Prachinburi Province presented in the table image. Descriptive statistics were used for frequency and percentage (Percentage) and descriptive statistics were mean and standard deviation to describe the level of awareness. Presentation of analysis results Therefore the researcher defined the symbols used in the analysis as follows: x represents the arithmetic mean of the data obtained from the sample SD represents the standard deviation of the sample Sig. Represents the statistical significance t represents the difference test. Difference of mean F instead of analysis of variance * representing a statistically significant confidence 0.05 ** representing a statistically significant confidence 0.01 The research results were found that : 1) Most of the samples were female. Be under the age of 40 bachelors degree occupation. Agriculture income less than 15000 baht period of stay in the community for more than 10 years. 2) The level of perception of community development activities of the people in Ban Khon Kwang community Mueang District Prachinburi Province There was a level of knowledge of three aspects of the village development operation. Overall it was at the highest level with the mean of 4.62. All of the above are at the highest level. By acknowledging policy information Were the highest at the mean 4.66 followed by perceived 3) Activities guidelines And the awareness of planning information at an average of 4.60 And 4.59 respectively. Assumptions 1. Perceptions of employee community development operations consisted of policy planning and community development. And guidelines for conducting activities Affect their participation in community development operations accept 4) The factors promoting public participation consisted of training participation Activities and membership of the bog Affect their participation in community development operations accept

The potential development the of processed meat products enhancing pineapple pulp left by juicing. Pattawia pineapple pulp used in research. Boil to extract the acid and sugar. The pulp looks like fresh pulp light yellow. The processed meat products used include coarse ground pork sausage pork ball and Moo Yor. Pineapple pulp supplementation in coarse ground pork sausages could be supplemented by up to 15 percent. Pork balls can be supplemented up to 20 percent and Moo Yor can be added up to 10 percent. The addition of pineapple pulp to processed meat products resulted in an increase in crude fiber content in all 3 processed meat products. At the same time resulting in light processed meat products and has a reduced texture characteristics score which affects acceptance. Consumer acceptance test in The potential development the of processed meat products enhancing pineapple pulp left by juicing for 100 tester found that most testers are more than 95 percent acceptance in the product of The potential development the of processed meat products enhancing pineapple pulp left by juicing. For the technology propagation of the potential development the of processed meat products enhancing pineapple pulp left by juicing in faculty of Homes Economocs Technology the participants were most satisfied with all aspects of the technology propagation.

Potential development of food products for the elderly from the residue after harvesting of the farmer group. Saraburi province towards sustainable commercialization Is intended to 1. Study of the residual waste after harvesting of Pak Wan Pa of the farmers group. Saraburi was developed into a pastry product. Thai snacks and snacks Thai food Processed meats And packaging for the elderly towards sustainable commercialization Of farmers group Saraburi 2. To study the quality of baked goods Thai snacks and snacks Thai food Processed meats And packaging for the elderly to be commercially sustainable by removing the residue after harvesting the sweet wild vegetables of the farmers group. Saraburi 3. To study consumer acceptance (Consumer test) towards baked goods. Thai snacks and snacks Thai food processed meats and packaging for the elderly to sustainable commercialization from farmers group of farmers left behind after harvesting. Saraburi Province and 4. To transfer technology to develop potential food products for the elderly from the leftovers after harvesting of the farmer group. Saraburi province towards sustainable commercialization In the study of consumer acceptance of fat-substituted buttercakes it was found that the appearance aspect was most satisfied. Accounted for 44 percent. Colors were the most satisfied. Accounted for 53 percent. Flavor (butter) was the most satisfied. Accounted for 58 percent. Flavor (butter) was the most satisfied. 46 percent of the taste was the most satisfied. Accounted for 58 percent. The texture (softness) was the most satisfied. They accounted for 53 percent and overall liking was the most satisfied. Representing 55 percent of Vietnamese pork products Can add boiled sweet parsnips at 4 percent with the most liking scores. Physical quality Has a texture has a good fit is not harsh Flexible Chemical quality was found to have protein content. Coarse fiber content than other products on the market. It can be stored in a vacuum PE plastic bag at 4-7 degrees Celsius for 15 days. Able to add fresh sweet pea at 2%. The panelists rated the taste the most. Physical quality Found to be the most crispy when using microwave technology And chemical quality was found to have more coarse fiber content. And has a lower amount of fat carbohydrate and energy than other products in the market It can be stored by packing in a zip lock foil bag. And seal the bag for a period of 25 days. Consumers accept the product. Which is good for the health of consumersdegrees Celsius. It was found that the shelf life was 6 days along with 49% of consumers who liked it very much bought 81% of the product and accepted 89% of the product. Type 4 Red Curry Pa Wan Pa Roasted Chicken Breast Method 1 Boiled Brine 1 The method was the most suitable method for preparing wild sweet berry leaves with a pH of 5.07oBrix value at 9.90oBrix salt value at 7.70. The panelists rated a moderate preference. And to study the changes between the storage of products of red curry leaves Pak Wan Pa grilled chicken breast Keep at temperature.

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. Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar Jubilee black rice Thai crispy pancake and Jubilee black rice scone. The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material meanwhile decrease in texture attribute which affects acceptance. The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful. Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters found that most of the testers more than 80% accepted the product development of Thai rice snacks.