The development of filling dessert from Cassava in bakery products. The bakery products to use in this research are 4 products such as choux cream bread puff pastries and Danish pastries. The use of cassava to develop choux cream can be used at the maximum amount of 60 percent. For the filling bread can use cassava up to 60 percent. Puff pastries can be used to make up to 30 percent cassava and Danish pastries can use cassava to develop as filling by up to 50 percent. Which the filling of all 4 bakery products developed using cassava The highest liking scores were not different from the control samples. It also results in coarse fiber content. And ash increases If increasing the amount of cassava it will affect the quality of the filling of bakery products in terms of color and acceptance. However the effects of cassava preparation should be studied using other methods. To help improve various qualities of filling bakery products or other products to have the potential to be a new food product and is a health product. Consumer acceptance test in The development of filling dessert from Cassava in bakery products for 100 tester found that most testers are more than 95 percent acceptance in the product of The development of filling dessert from Cassava in bakery products. For the Technology propagation of The development of filling dessert from Cassava in bakery products project at the Faculty of Home Economics Technology. All participant are most satisfied in all aspects of Technology propagation. According to the research results the maximum enhance can be at 30-60%. Increasing the replacement amount will have an effect on the appearance value. And color features as well as satisfaction with the sensory characteristics. Therefore additional production methods should be studied in order to make the filling more appetizing Which may be good for the development of high fiber diet products to help improve the sensory characteristics in which these characteristics affect product acceptance.

This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple Study the survey of consumer behavior of products made from pineapples that consumers like to eat if chopped chopped and processed into products that are already on the market. The top 3 are pineapple snacks (average 4.57) rice crackers (average 4.30). And flavored pineapple sheets (average 4.20) respectively. Study the processing process of pineapple from consumer product survey results. Pineapple pulp adds 40% in the ingredients of cracker products. The tasters give the most acceptance for their appearance color smell taste texture and overall liking. With an average of 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively. Pineapple pulp replaced 100% banana juice. The tasters were the most accepted in terms of appearance color aroma taste texture and overall liking. The average values are 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively. The optimum temperature and time for chopping and drying are temperatures at 90 degrees Celsius for 4 hours. Most respected in terms of appearance color smell taste texture and overall liking. With an average of 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively. Study of chemical quality And physical quality of processed food products from pineapples Cracker products found that the quality of cracker chemistry Formula with the most moisture is as follows: Formula 3 (40%) Grams 3.30% Moisture Formula 2 (30%) Fat 21.37% Formula 3 (40%) crude fiber 8.38% Formula 1 (20%) Ash 2.00 percent Formula 2 (30%) Protein 2.03 percent as for physical quality brightness (L *) Formula 1 (20%) grams has the highest value 63.53 red (a *) and yellow (b *) Formula 3 (40%) grams has the highest values of 3.14 and 15.66. Pineapple pulp replaces some bananas by water. A pulp of banana pineapple replacement parts. The highest values are as follows: Formula 2 (30%) grams Moisture 54.01 percent Formula 1 (20%) grams Fat 0.35 percent Fat fiber 2.56 percent Ash 0.57 percent Formula 2 (30%) grams Protein 3.93 percent In physical quality the brightness (L *) formula 2 (30%) grams had the highest value 69.75 thered (a *) and the yellow (b *) formula 3 (40%) grams was very high. -1.61 and 12.67 dried seasoned pineapples The highest values are as follows: Formula 1 (20%) grams Moisture 8.02 percent Formula 3 (40%) Fat 0.68 percent Formula 2 (30%) grams Fiber 12.34 percent Formula 1 (20%) grams Ash 9.49 percent and 8.84 percent protein while the physical quality showed that the brightness (L *) formula 1 (20%) grams had the highest value 80.03 the red color (a *) had the highest value 9.24 and the yellow color ( b *) Formula 1 (20%) grams has the highest value. 24.76 Study consumer tests that affect In products processed pineapple Cracker products Consumers are satisfied with the product of cracker. At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Pineapple snack products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Dehydrated Pineapple Products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level

Public relations media development results Short-term courses in home economics Webpage banner The quality is good (𝑥= 4.47 S.D. = 0.55). The poster has a very good quality and large publicity signs. The quality is at a good level (𝑥= 4.47 S.D. = 0.55) with a high level of satisfaction (𝑥= 4.00 S.D. = 0.88). Large public relations signs Was satisfied at a high level (𝑥= 4.05 S.D. = 0.83) and posters were satisfied at a high level (𝑥= 4.18 S.D. = 0.76) Short-term vocational training course development results Out of 100 respondents most of them were 67 female 67.00% aged 31-40 years 34 people accounting for 34.00%. 36 undergraduate studies accounting for 36.00%. Professionals employees / employees amount 36 people equivalent to 36.00%. Courses that need to be trained include bakery (averaging a total of 4.57). Need to train for 4 days (2 Saturday-Sunday) 58 people equivalent to a hundred million. 58.00 and have a need for the appropriate cost of training the price of 2500 - 3000 baht 37 people representing 37.00 percent. The satisfaction of the trainees for the vocational training short vocational courses bakery subjects. Satisfied with the short term vocational training course in home economics for bakery subjects. Participants were satisfied with the short-term vocational training program for home economics in the bakery subject at the highest level with a mean of 4.84 which can be used for real (mean 4.83). Training (average 4.82) Transfer of knowledge of trainers (average 4.76) clarity of methods or procedures of each training plan (average 4.74) Used for training (average 4.73) duration of training (average 4.72) knowledge skills and benefits received from training (average 4.70) training place (average 4.69) and The clarity of the methods or steps of each training plan (mean 4.68) respectively

The research entitled “Development of Designed Clothing from Native Woven Fabrics of Phitsanulok” aims to 1) investigate the information of Phitsanulok’s native woven fabric patterns 2) develop designed clothing from native woven fabrics of Phitsanulok and 3) measure the consumer satisfaction for the clothing from native woven fabrics of Phitsanulok. The sample of this research comprised 398 working age women selected by using the accidental sampling technique form working age woman resided in Mueang district of Phitsanulok province. The questionnaire and clothing prototypes were used as a tool for the consumer satisfaction data collecting. The descriptive used for statistical analysis in the study were the frequency percentage arithmetic mean and standard deviation.

“The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee Chiang Mai of Thailand” research project’s objectives are 1) To design Thai Lanna pattern for decorates the decoupaged bamboo curl folk craft 2) To survey the decoupaged bamboo curl folk craft customers satisfaction 3) To provide the knowledge and technology on Decoupaged Lanna Bamboo Curl Folk developing The research instrument is a target satisfaction survey which has been analyzed on descriptive statistics . Studied and designed unique Lanna patterns from 3 important religious places of Chiang Mai- Wat Pra Singha Woramahawihan Wat Duang Dee and Wat Chedi Luang which has their own different outstanding Lanna art. 1) Splendid stucco art from Wat Pra Singha Woramahawihan 2) Finely wood carving art from Wat Duang Dee 3) Brilliant Lacquer and gold leaves art from Wat Chedi Luang Woramahawihan Their outstanding Lanna art has inspired a new design which has developed to use for decorating the Lanna bamboo curl folk craft such as home decor souvenirs and home utensils. 25 targets of the satisfaction survey have been impressed on “The Development of Decoupaged Lanna Pattern Bamboo Curl Folk Craft by Ban Rong Don Chai Community in Sarapee Chiang Mai of Thailand” research project. Considering on each field- subject curriculum design expert materials facilities value and utility got the highest impressions scores. The overall averages also shows that every fields got the impression score on ‘most satisfied’