The study researches the effects of pulp and fiber crops that affect the printing surface through For packaging. The purpose of the study of plant fiber pulp.Compare the quality of the pulp fiber of plants that affect the printing surface throughThe data can be used in the design of appropriate packaging. And to compare the effects of the packaging structure of plant fiber pulp. Population and sample used in the study include the printing surface through Pulp and paper plants 5 types of equipment used in fiber research. The pulp and fiber crops. By manufacturers or those with knowledge of print. A uniform test. Clarity and completeness of the printing sector. Spec with a photometer in a satisfactory printing on pulp fibers through the plant by the manufacturers or those with knowledge of print. And the satisfaction of the pulp fiber packaging plant. By manufacturers or those with knowledge of the packaging. The research concluded that. Comparison of pulp fibers from plant samples 40 of them are featured on pulp paper suitable for printing in the most average of 4.6. The analysis compared the print quality of the pulp through a fiber plant. The test is simple and consistent. Clarity and completeness of the printing sector. The colors that appear on printed material including five kinds of color have always been smooth with differences not exceeding 5 shows the results in a value that can be seen as well. Comparison of satisfaction on the pulp paper and printing through the most appropriate. Is satisfactory in most average 4.65. Comparison of satisfaction packaging pulp paper plant fiber 5 and found that the packaging 1 and Type 3 are the scores remained level. The packaging is an average of 4.08 and packaging Type 3 has an average of 4.04. This research concluded that Pulp paper and print quality on the most appropriate.Is satisfactory in most The properties of the pulp. Print quality. As well as satisfaction with the quality printing. While pulp and pineapple pulp the elephant has a surface that is not strong. I withdrew the paper fibers of the time. Should improve the quality of pre-printed paper surface. While pulp and pulp of banana skin healthy grass.

This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.

The research aimed to study and develope a pasteurized lime juice by adjust the concentrate level of lime juice mixed with konjac. Used Completely Randomized Design and significance among mean was assessed by using the one-way ANOVA and was detected mean and standard deviation were compared using Duncan’s New Multiple’s Range test (DMRT). Results were considered based on a significant difference at p value ≤ 0.05. From the results the final formula consisted of 21% lime juice 15% konjac 10% fructose syrup and 54% warm water. Combination of lime juice and konjac to produce healthy beverage for promote a good digestive system. Konjac has an ability water-holding capacity and form a soft gel with water. It was acts as a bulking agent in the colon. The product was pasteurized at 72-75°C for 15s and packaged in 180-220cc. it could be stored at 6±1°C for 7 days. The products were well accepted by consumers (n=30 duplicate) with scores of 7 (like moderately) used sensory evaluation by 9-point Hedonic Scale and analyzed. The color value which detected by the spectrophotometer was 42.64 ± 0.19 (L*) 4.33 ± 0.15 (a*) and 16.78 ± 0.10 (b*). Samples were taken each day for physical chemical and microbiological analysis including total plate count yeast and mold and E.coli by A.O.A.C 2000.

This research aims to study the application of coconut meal corn cob and durian peel as wood-substituted biocomposites in medium density fiberboard. The fiber: urea formaldehyde glue: isocyanate glue with polymeric diphenymethane diisocyanate type (pMDI) ratio is equal to 1: 0.13: 0.003. The fibers are taken from coconut meal corn cob and durian peel that 7 ratios are used to all of fiber mixing. The fiberboard production use 130°C of temperature with 20 – 50 kg/sq.cm of compressive pressure with 8 minutes per piece of rate. Their fiberboards have 603 – 856 kg/m of density that was tested follow the TIS 876-2547 standard. Resulting the MM33 ratio (coconut meal fibers: corn cob fibers: durian peel fibers is equal to 0.33: 0.33: 0.33) and the CC50 ratio (coconut meal fibers: corn cob fibers: durian peel fibers is equal to 0.50: 0.25: 0.25) can pass the standard in physical properties and mechanical properties. Moreover their fiberboards have good thermal insulation.

This research is the analytical study of fibers from banana trees in northern area. The study has been conducted on planted banana-species areas in 5 northern provinces. There are 9 studied banana species. The objectives of the studies are to utilize these mentioned banana species for product creation. It is also to find out the banana-fiber-extraction process for new materials used as guidelines to design new products which help generate extra revenue for farmers after harvest season. The result from the research indicates that the most appropriate species for the research is Musa acuminata Colla due to its strongest texture in term of thickness. The leftovers of banana (stalk and pseudo stem in dried form) after agricultural process have been extracted into straight fiber ropes. Then they are processed into straight fiber ropes through hand-cutting by northern villagers. As for the 5 types of natural fibers. It is found that banana fibers mixed with hemp fibers at 50% proportion for each yields the highest pull force of 678.71 N. To sum up the manufacturing production and creation is in a good level by average value 4.17 and the product users’ satisfactions is a good level by average value 4.07.