The objective of this qualitative study was to develop and determine security measures for private organizations. Documentary analysis and focus group technique were used as a method for gathering data. Eight participants who had experiences in security management were participated in a focus group. Data from two sources were gathered and integrated for data analysis. The results of data analysis led to the development of security measures factors. Findings indicated that there were five factors of security measures that needed to be implemented and carried out in private organizations including building awareness of technology development in security; integration of architectural security components; developing security systems; human resource management which encompasses security personnel and sharing knowledge; and determining appropriate security procedures that relate to nature and physical of organizations.

This research has a purpose. To study the readiness of information technology to support educational communication in the ASEAN community of Rajamangala University of Technology Phra Nakhon This research is quantitative research with a questionnaire. (Questionnaire) The samples were staffs of the Faculty of Business Administration. Rajamangala University of Technology Phra Nakhon (40 students). The researcher conducted severalstatistical analyzes including Frequency Percentage and Mean. For the information technology system of the university the classroom is used regularly 70% followed by 30% and the use of intelligent classroom at the Faculty of BusinessAdministration has two rooms only 50% There are only 25 per cent usage for internet accounts.There were 24% of respondents regularly used followed by some 16%. Some respondents said that the Internet was relatively frequent and Wifi does not cover 65% of the networked Internetservices followed by 35% of IT systems. Up to 35 percent indicate that the problem of IT use still hinders the respondents. IT services are available for IT professionals. Respondents are using social media in addition to searching for knowledge. Then there is the use of Facebook Youtube that is constantly searching for new knowledge from the mediawhich is used regularly 50% and use some 50% as well. Learning and sharing online learning resources such as e-learning with foreigners. 55% use the regular use 30% use the online media and 56% use Facebook Online You Tube Live.regular Secondly 14%. Information Technology Infrastructure Services to support communication in the ASEAN community respondents were satisfied with the use of other devices. To access the system. There are 70% access to the university on a regular basis and other services are available. For research and research purposes. Long distance conferencing via LAN and Wifi is upto 70% and some have access to campus network with VPN up to 65%.

This research has a purpose. To study the perception level of the Faculty of Business Administration personnel on Internet news dissemination. This may affect the offense under the Computer-Related Crime ACT B.E. 2550 (2007). This research is quantitative research with the questionnaire. (Questionnaire) The samples were staffs of the Faculty of Business Administration. Rajamangala University of Technology Phra Nakhon Bangkok. The researcher conducted several statistical analyzes including Frequency Percentage and Mean. The sample consisted of 60 people 22 men and 38 women 36.7% and 63.3% respectively. The age group was between 18-45 years. There were 30 and 25 respectively and there were 83 graduates in the masters degree 83.3 followed by doctoral degree and bachelors degree. Concluding that the 36-40 age group had the highest level of knowledge the average was 3.571429 followed by the 31-35 age group 41-45.46-50 51-55 respectively and the smallest group. In the age range of 21-25 the mean is 2.809524 and the level of separation is based on the degree. Masters degree has the highest cognitive level of 3.425714 followed by undergraduate level. And the lowest degree is the diploma level.

Abstracts The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan basic recipe on the 3 levels such 25 g. 50 g. and 75 g. by weight of all ingredients. The plan was a randomized complete block. (Randomized Completely Block Design RCBD). The total amount of coconut fiber production level of 50 g. as the best recipe Kha Nom Tong Muan. Recognized in terms of appearance color sweet taste crispness overall liking by a mean of 8.20 8.03 8.06 8.20 and 8.16 order. The differences were statistically significant (p ≤ 0.05). Shelf life of coconut fiber added Thong Muan at 5 weeks Kha Nom Tong Muan packed in a Freud bag and then put the paper kept at room temperature. The random quality checks every week. This suggests that coconut fiber in Kha Nom Tong Muan products is safe for the consumer. And to study the consumer acceptance of food products with coconut fiber added in Kha Nom Tong Muan. Questionnaires were used of 100 consumers who were accidental. The satisfaction of the Kha Nom Tong Muan products Appearance. Sweet taste coconut fiber smell crispness and feel left behind. The analysis of coconut fiber added in Kha Nom Tong Muan filled has satisfaction level in this medium to get 71 percent.

การศึกษาการใช้ Lactobacillus caseiในการผลิตนมเปรี้ยวโพรไบโอติก มีวัตถุประสงค์เพื่อศึกษาปริมาณ Lactobacillus caseiที่เหมาะสมในการผลิตนมเปรี้ยวโพรไบโอติก ศึกษาลักษณะทางด้านกายภาพ เคมี จุลินทรีย์ อายุการเก็บรักษา และศึกษาการยอมรับของผู้บริโภคโดยการทดสอบทางประสาทสัมผัส โดยมาทาการวางแผนการทดลองแบบสุ่มสมบูรณ์ในบล็อก (Randomized Completely Block Design ; RCBD) และทางกายภาพ ทางเคมี ทางจุลินทรีย์ของนมเปรี้ยวโพรไบโอติกโดยใช้ Lactobacillus caseiทาการทดลองในอัตราส่วน หางนมผง : น้า เท่ากับ 1.3 : 8.7 นาไปให้ความร้อนที่อุณหภูมิ 90 - 95 oC เป็นเวลา 1.30 ชั่วโมง จากนั้นนานมมา cooling ให้นมมีอุณหภูมิที่ 37 oC ใส่ standard culture 20 มิลลิลิตร นาไปบ่มที่อุณหภูมิ 37 oC เป็นเวลา 3-5 วันทาการศึกษาปริมาณน้าเชื่อมแตกต่างกัน 3 ระดับ คือ 10 15 และ20 กรัม ทดสอบการยอมรับจากผู้บริโภคด้วยวิธีการให้คะแนนความชอบ 9 ระดับ (9-point hedonic scale) นานมเปรี้ยวโพรไบโอติกที่ผู้บริโภคยอมรับมากที่สุด คือ 15 กรัม มาวัดค่าทางกายภาพ ทางเคมี และทางจุลินทรีย์ ผลการศึกษาพบว่า นมเปรี้ยวโพรไบโอติกมีสีครีมออกเหลือง มีปริมาณของแข็งที่ละลายได้ในน้า 12.63 ± 0.01oBrix มีไขมันน้อยกว่า1เปอร์เซ็น มีความเป็นกรด–ด่าง 3.76 ± 0.02 มีกรดแลกติก1.07 ± 0.01 เปอร์เซ็นต์มีปริมาณ Lactobacillus casei CFU/cm3เท่ากับ 1.8×107 และมีอายุการเก็บรักษา นาน 7 วัน ที่อุณหภูมิ 4-8 oC