The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.

The research aims to study the factors affecting on volume and audit quality of Thai auditor by using empirical research. The population and sample in the research are the CPAs in Bangkok. The research tool are questionnaire with completed response totaling 157 units constituting 21.48% of response rate. The results show that factor that has positive affect with volume of auditing is type of audit office (t = 8.340***) and control variable is experience in auditing task (t = 3.399***) at significant level (α) < 0.001 ; whilst the factors that have negative affect with audit quality are competitive condition in auditing market (t = -2.420*) and volume of auditing tasks (t = -2.227*) at significant level (α) < 0.05. And the characteristics of auditors has a positive effect on audit quality (t = 11.964***) at significant level (α) < 0.001

Research Title : Developing the potential of durian peel in bakery products Author : Chakkrawut Bhoosem Photchanee Bunna Apinya Manarote and Prassanee Tubbiyam Department : Food and Nutrition Faculty : Home Economics Technology Academic year : The objective of this research to study the process of durian seed including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. To determine the quality of processed food products from Durian seed. To study consumer acceptance (Consumer test) on food products from durian seed. Processed food products from durian seed used in the trial including of Durian seed in syrup Look Choup Durian Seed Chinese Mochi Cake Durian seed filling Durian Seed Custard and Meung Durian Seed. The substitution of main ingredients with durian seed products the sample substitute at percent to percent panelists recognized that the percent to percent except sample to recognize. However the replacement of percent on the amount of compensation increases. Make an example of a more solid texture. The panelists acknowledged the least clear. And not according to the way that it should be. However durian seed supplementation resulted in increased amount of protein which is beneficial to the health of consumers. Acceptance testing of consumer substitution of wheat flour with durian peel powder products in bakeries by means of random chance that the test of more than percent of the product acceptance bakeries are replacement of wheat flour with durian rind powder. For bakery products technology transfer from Japan selected durian powder at the Faculty of Economics of Technology. Trainee There is satisfaction in all aspects of technology transfer. Keywords: durian seed Thai dessert

The purposes of this research were to study the characteristics of identity and self-employment and the factors that affect the self-employment of Waingmai wedding studio Nonthaburi province. Data were collected using qualitative research through guided question interviews by the owner of wedding studio. The data collection is a type of structured interviews. The results indicated that personal characteristics and selfemployed business owners was found that the inspiration learn more adjust oneself to environment faithful service mind and positive working attitude. The factors are related to self-employment consist of knowledge and professional skills. Moreover experience choosing location build confidence among customers. The manners and social issues are important to work in a professional manner in the workplace. Loyalty sincerity customers living with others the leniency fluency or includes a unique style of its own and provide advice on teaching. The study should explore with students the invited users experience and further research will enhance the experience of media work.

In this study we investigated on the mechanical properties and physical properties of light weight block mixed with banana fibers. For the cost effective purpose and environmental friendly product banana fibers which is rich in fiber was used as a precursor in producing light weight block. In this framework a series of blocks were fabricated using banana fibers for instead different raw material involve cement and sand for 28 days incubation. The result show that the block with mix banana fiber was replaced cement in 2.5 %wt has the density value and compressive strength is 1376 kg/m3 and 62.25 kg/cm3 respectively. While water absorption and the maximum shrinkage limit value are 32.86 % and 0.12 % respectively were obtain from the samples mixing 7.5% of banana fibers. After examination of of Thai Industrial Standard (TIS 1505- 2541) the result illustrated the value are standard. It can be concluded that the light weight block mixed banana fibers in ratio of sand: cement: lime: gypsum: aluminum powder: banana fibers are 50: 27.5 : 9 : 9 : 2 : 2.5 will also be used as an alternative precursor materials for producing the light weight block by natural raw materials for cost effective purpose.