This research aims to study perception and understanding about being a digital university and to study and analyze the factors that affect digital university. There are benefits to be given as a guideline in determining the direction of university operations in line with future change conditions. And it is a way to develop a university into a digital university. Population used in this study was 1250 people from staffs at Rajamangala University of Technology Phra Nakhon. The sample consisted of 339 questionnaires. Collected data were analyzed using the frequency distribution percentage mean and standard deviation. Initially the researcher has studied factors that affect the development of the university into a digital university based on data and theories. After that the researcher conducted a survey with the sample group. The results showed that : 1.People who have ever perceived information about being a digital university about 74.04%. Overall the response correctly was 78.73% on average and more than 3 items were correct in 5 items totaling 228 persons representing 90.84%. 2) Opinions on the factors affecting the development of the university into a digital university as a whole was classified in a high level the average was 4.18. When considering each aspect showed that the significant factors in a highest level were the management of the organization the average was 4.26 and the structure of digital technology within the university the average of 4.25 respectively. Significant factors in a high level were personnel average 4.15 and teaching quality were 4.07 respectively. When considering each item showed that the significant factors in a highest level were 1) the efficiency of the Internet and wireless internet 2) the support budget 3) the digital skills of the personnel in the operation. And the ability of teachers to use digital technology in their teaching and 4) Classroom / Laboratory Supported for Digital Technology. Therefore universities should: 1) Give importance to knowledge building and attitudes. Accurate to prepare personnel for a digital university. The cover every unit in the University to encourage adaptation to ready for change to be a digital University. 2) And set policies that are digitally linked to all university visions and strategies; The Including to clear operational framework linked to the mission. 3) Manage the digital structure of the digital system in a systematic and current develop high-speed internet and high-speed wireless internet to provide stability and signal coverage for all areas of campus. 4) There are many of IT personnel who are knowledgeable enough to meet the needs of university departments. IT staff must be able to provide advice modify or facilitate the use of IT to personnel and students. 5) There should be a technology-based curriculum. To provide students with the skills to use a variety of technologies. Can be used in the occupation and the labor market. In addition should also develop a classroom that supports digital technology to keep pace with the changing world society.

The study of the development of gluten-free brownies with instant Stevia powder for partially replacing some amounts of sugar aims to (1) develop a brownie recipe by using gluten free flour (2) optimise the amount of the instant Stevia powder in order to replace some amounts of sugar partially within the brownies (3) compare the nutrition facts between conventional brownies and the gluten-free brownies with stevia for replacing some amounts of sugar and (4) investigate the consumer perception on the developed recipe. The result shows that the conventional brownies had a higher overall linking based an 9-Points hedonic scale than those of of the samples substituted with Red brown hom mali rice flour. The conventional brownies which consist of Red brown hom mali rice flour and corn flour with a ratio of 50:50 gain higher than the other recipes with a ratio of 60:40 and 70:30. In addition the result of utilising stevia to replace some amount of sugar shows that a sweet ratio of 25:75 is the most favourable recipe than a ratio of 50:50 and 75:25 (p<0.05) For nutrition facts there was no statistically significant difference between the conventional brownies and the brownie added with instant stevia powder. the brownies added with instant stevia powder contains energy moisture fat protein carbohydrate and ash of 480.89 15.90 30.09 5.70 46.82 and 1.49 respectively. The consumer acceptance test using questionnaire in 100 ordinary consumers the result found that the respondents satisfied the instant stevia powder in order to replace some amounts of sugar partially within the brownies in aspect of the flavor of 62.58 the most and following by in aspect of the benefits for health of 58.09 with acceptance towards product was 100%.

This research aims to develop the cement board from vesicular basalt fragment which reinforced with steel wire mesh. The ratio of Portland cement type1: fine sand: vesicular basalt fragment: sodium silicate: tap water was equal to 1: 2: 4: 0.03: 0.55 by weight. The 5 sizes of steel wire mesh (steel wire no.25) were installed including: 3/8” 1/2” 5/8” 3/4” and 1”. The cement boards were produced by compression machine. The property tests of cement-bonded fiberboard followed the TIS. 878-1994 standard (cement bonded particle board: high density). From the results the 3/4 of steel wire mesh size was the most suitable size for reinforcing the cement board from vesicular basalt fragment. This developed cement boards was the construction materials which had the high bending strength good thermal insulation and moisture protection properties.

The research aims to study and develop the Kaolinite mixed with cement powder for the mass wall. The Kaolinite development process to improve the characteristics. The Kaolinite mixed ratios are 10% 20% 30% and 40% and the result indicated that the experiment mortar-mix ratio at 0:8:2.75:0.2:0.05:0.04:0.5 of cement powder sand Kaolinite limestone superplasticised and clean water compared to No MK control sample covered ASTM standard in tensile strength more than 100 ksc compressive strength of MK20% with superplasticised at 434 ksc. The water absorption values under the standard passed

This research aims to develop the concrete blocks mixed with cassava pit waste. There are 6 mixing ratios among Portland cement type1: rice hush ash: quarry dust: cassava pit waste: water reducer type A: tap water that include 0.7: 0.3: 10: 0: 0.02: 0.6 0.7: 0.3: 9.9: 0.1: 0.02: 0.6 0.7: 0.3: 9.7: 0.3: 0.02: 0.6 0.7: 0.3: 9.4: 0.6: 0.02: 0.6 0.7: 0.3: 9.1: 0.9: 0.02: 0.6 and 0.7: 0.3: 8.8: 1.2: 0.02: 0.6 by weight. The concrete block samples were casted same as the ordinary concrete blocks and test were conducted according to TIS.57-1990 standard. From the results the best proportion of concrete block mixed with coconut shell ash is 0.7: 0.3: 9.7: 0.3: 0.02: 0.6. The proper ratios of cassava pit waste can decrease the density or weight and increase the thermal insulation of concrete blocks. However the over amounts of cassava pit waste that effected to increase the water absorption and decrease the compressive strength properties of concrete blocks.