The aim of this research was to develop Pad Thai crispy bar which is made from rice noodle (Chanthaburis noodle) tofu dried shrimp garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu dried shrimp and garlic chives was 72% 13% and 15% respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N respectively. In addition the developed product consisted of 9.17% moisture (wet weight basis) total carbohydrate fat ash and crude fiber which were 50.04% 30.80% 15.82% 3.34% and 1.98% (dry weight basis) respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).

The objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume density antioxidant activity and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control) 10% 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also the sensory acceptance scores by panelists in terms of appearance color aroma taste texture and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05) . Therefore the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.

This research aims to produce activated carbon from molasses via a chemical activation process with potassium hydroxide (KOH) and a microwave heating process which consumes less energy and provides more rapid and uniform heat distribution than a conventional heating. The obtained activated carbon was then characterized with BET SEM and FTIR. It exhibited a large specific surface area of 1631 m2/g and a total pore volume of 1.124 cm3/g consisting of mesopore and micropore. In addition the active functional groups were also found on the surface of the activated carbon. Thus it was brought for the adsorption test with methylene blue. It was found that the adsorption capacity of the activated carbon increased with time and reached the equilibrium within 8 hours. The adsorption data of the activated carbon were corresponded to Langmuir isotherm with the highest adsorption capacity of 370.37 mg/g. The adsorption kinetic of the activated carbon exhibited pseudo-second order reaction suggesting to the chemisorption phenomenon. From the thermodynamic study it revealed that the adsorption process were endothermic and spontaneous reactions.

The objective of this research is 1. To design innovative products for the elderly from local palm sugar palm that can help and promote health in their lives. 2. To create innovative product design guidelines for the elderly from palm sugar palm local wisdom. Which is unique to the community able to be manufactured to upgrade products developed from local knowledge The design method is to study the behavior of health problems of the elderly physically which has changed. Due to old age Is a physiological change Muscle weakness Reduced strength Taking care and promoting physical health of the elderly is important. The researcher conducted a research using 5 innovative product design methods for the elderly that can help promote health in the lives of the elderly. The results of the experiment by using product innovations for the elderly from local wisdom Tan palm wood that can help and promote health in life. The trial was conducted with 50 elderly people in the conceptual model. In front of usage it was found that the elderly were satisfied with the product innovation for the elderly at a very good level. Products from palm sugar palm Is a product that is made from the trunks of palm sugar palm Is a valuable work Is a local identity the study of using palm sugar wood as material for product preparation for the elderly needs to communicate the meaning of palm sugar wood. Which is a way of life and wisdom showing the good memories of the elderly and able to create patterns and guidelines for creating unique products for the community. Value of life and dependence on nature. Which is a natural resource that is locally important.

Research on Creativity media promotion of cultural tourism. Traditional KUM-FAH Thai culture. Lopburi. The objectives of the research are as follows 1) For education and public relations media promoting cultural tourism Kam Fah tradition inherited Thai Phuan culture Lopburi 2) In order to develop the design and production of the public relations media model to promote cultural tourism the Kam Fah tradition continues Thai Phuan culture. Lopburi 3) In order to assess the satisfaction of the public relations media promoting cultural tourism the Kam Fah tradition continues Thai Phuan culture. Lopburi Method Will use quantitative and qualitative study together With research Gathering data from relevant documents textbooks and researches both academic and semi-academic. Before being introduced into the design and development process of new forms of public relations and packaging media Tools used to store data. The field. Asking for interviews informal interviews. Participatory Observation And the satisfaction rating of the new media and packaging. All data Is analyzed. A descriptive essay was also presented The research found that 1) The result of the satisfaction assessment of the new packaging for the target group The satisfaction is at the highest level with an average of 4.56 divided into 2 areas which are the structure design of the packaging The most satisfied with item 1 is the form of packaging structure Overall is suitable for the product. At the highest level with an average of 4.64 and packaging graphic design. The most satisfied with item 1 and no. 5 is a beautiful relaxing eye-catching style and packaging. The media / or identity of the Thai Phuan ethnicity can be used very well. At the highest level with an average of 4.80 2) The result of satisfaction evaluation of the new public relations media of the target group The overall satisfaction is at the highest level with an average of 4.36. The results from the sub-topics of the target group found that the target group has given attention / satisfaction with the public relations medianumber 1 is that they are satisfied with the form of New media releases as a whole The satisfaction was at the highest level with an average of 4.65