This research is a quasi-experimental research. The objectives 1) to study the product branding strategy branding products from the reed fiber in the market 2) to create and develop brands of reed fibers with participation of the communities of Nakhon Nayok and Chanthaburi 3) to promote the commercial reed-fiber product marketing plan with the participation of Nakhon Nayok and Chanthaburi 4) to create a website brand and marketing plan for commercial reed fabrics with participation of the communities in Nakhon Nayok and Chanthaburi 5) to assess the effectiveness of the website brand and marketing plan for commercial reed fabric products with participation of Nakhon Nayok and Chanthaburi 6) to try out the website brand and marketing plans for commercial reed fabrics with the participation of the communities of Nakhon Nayok and Chanthaburi 7) to create a website manual brand and commercial reed product marketing plan with participation of Nakhon Nayok and Chanthaburi. Population and sample groups used in this study were people interested in weaving The sample of 75 people was obtained by Purposive sampling. The study method used to collect data by constructing a satisfaction survey questionnaire Starting from cloth weaving a from reed fibers with processed into products that focus on the needs of the market from more than 15 reed fabrics woven and there are more than 15 various types of bags the products have been developed to meet the needs of people in Bang Sa Kao community Laem Sing Chanthaburi and the Kaem Khong and Lam Bua Loi community Pak Phli Nakhon Nayok with the branding designs from standardized products to be effective and suitable for people in both community in the future. The research found the people in two provinces 1) can adopt the products that are developed to meet the standards and market demands and prepare to develop branding in the next occasion from Bang Sa Kao Laem Sing Chanthaburi and Khem Khong and Lam Bua Loi community Pak Phli Nakhon Nayok 2) community can create a wide variety of beautiful bag products with training and developing in order to make products derived from reed fiber to be beautiful and meet the standards and market demands and being able to make a brand 3) the research team and villagers have taken part in marketing promotion by designing marketing plan and putting advertisements on the website for the promotion of products from reed fiber distribution and contact with the community’s products Bang Sa Kao Laem Sing Nakhon Nayok and the community of Kaem Khong and Lam Bua Loi Pak Phli Nakhon Nayok. There are both languages for public relations; Thai and English that can be use more information on the website at any time that will be able to make a group of entrepreneurs or people interested in the product. To contact via website and phone contact with ease to inquire information of products from reed fibers quickly and easily 4) web site for promoting products from reed fiber distribution and contact with the community creating products reed fibers at Bang Sa Kao Laem Sing Nakhon Nayok and the community of Kaem Khong and Lam Bua Loi Pak Phli Nakhon Nayok 5) There is a manual for using the marketing planning website advertising distribution the satisfaction of the training of the people in both communities was at a high level because it can be used for the real purposes.

Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% 50% 75% and 100% By planning a randomized complete block design (RCBD) experiment the sensory quality in terms of appearance color smell taste texture and overall preferences was assessed by a (9 - point preference-scoring tasting method. Hedonic Scale) by a taster of 40 and 80 Who is a student in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon And bringthe information obtained To find the mean (x ̅) analyze the variance (Analysis of Variance ANOVA) and compare the mean difference by means of Least significant Difference (LSD) and Duncans New Multiple Range Test (DMRT). The results were analyzed by a statistical package. From studying the basic recipe of Jerusalem Artichoke Dessert The tasters accepted the basic recipe of Jerusalem Artichoke Dessert the second formula in terms of appearance color smell taste texture and overall preferences. The average score was 8.07 8.08 7.85 7.93 7.98 and 7.98 which were in the medium to high preference level. When it was analyzed the variance and compared the statistical differences. It was found that the appearance color taste and texture The difference was statistically significant at 0.05 level. And overall preferences There was no significant difference at the 0.05 level. From the study of reducing sugar content in Jerusalem Artichoke Dessert Energy - reducing Taster accepted the recipe 75% for appearance color flavor texture and overall preference. With an average score of 8.05 7.93 7.55 7.82 and 7.83 In the level of moderate to very favorable As for the smell The tasters accepted the recipe 50% with an average score of 7.52 being moderate. When the variance was analyzed and statistical differences were compared. It was found that the appearance color smell taste texture and overall preference. There was a statistically significant difference at the 0.05 level.

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