The development of processed pineapple product for export to promote extra income of high school students in Muang district Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted evaluated by 9 point Hedonic scale sensual quality tasting by 70 people compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity 4.21 percent of protein 15.6 percent of fat 0.99 percent of ash 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy 13.6 percent of carbohydrate 0.34 percent of protein 0.04 percent of fiber 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level color balance (a*) equals 11.44 which means the dried pineapple has yellow color tasty represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.

This research aimed to study 1) the demand for short-term vocational training courses in home economics 2) create a training curriculum of home economics profession short of demand. Handicrafts Cooperative Occupational Groups Ko Kret Nonthaburi and her 3) the effects of short-term vocational training courses in home economics created The population in this study were selected purposively is a group of professional arts cooperative. Koh Kret Nonthaburi number 30 was used in the questionnaire and short-term training courses in home economics. Data analysis and statistics used were percentage average and standard deviation. The results were as follows: The population with an interest in the course of the invention include most academic inventor gift followed by molding the dough flowers Thailand. And the flowers The average score of 4.57 4.30 and 4.20 respectively Thus the curriculum invention gift. Style stuffed owl The concept of Taba comprises seven stages: 1) analysis of problems and needs for 2) define the aims of the course 3) selection of content 4) held a substantive 5) selection of a learning experience 6) experience. Learning and 7) evaluation of the course created consisting of five plans include 1) a basic knowledge about the inventor of the gift 2) materials and fabrication techniques stuffed owl onion 3) Knowledge of design creation. 4) the invention onions stuffed owl 5) costing and pricing onion stuffed owl. The six-hour period The results of the program found that participants with a performance favorably (83.33 percent) and a rating of the portfolio is in good shape (90.00 percent) from the satisfaction of the participants are. the most satisfied are averaging 4.58

The purposes of the study were firstly to develop video program on commercial fruits and vegetables carving for accessing to ASEAN secondly to find out the video efficiency based on 80/80 criteria and lastly to survey the student satisfaction towards the video program. Samples were 30 sophomore students in Home Economics Technology under Rajamangala University of Technology Phra Nakhon in semester 2/ 2557 which were assigned to the study by simple random sampling method. The instruments used in the study were lesson assessment teaching- skill assessment and questionnaires. The data were analyzed by descriptive and inferential statistics. The study results revealed that overall both of video quality and the content were very good having mean of 4.64 and 4.51 respectively. The video program’s efficiency was 93.83/90.69 higher than 80/80 efficiency criterion. And the students satisfaction on video program was good having mean of 4.32

This research aimed to develop and evaluate a blended learning model for Home Economics students at Rajamangala University of Technology to increase teaching and learning effectiveness. The model development was collected from 9 experts. Questionnaires were used to ask for their opinions on the model’s 9 components which were 1) teaching and learning objectives 2) student readiness 3) instructor readiness 4) course plan 5) e-learning courseware design and development 6) teaching and learning environmental availability 7) Blended Learning instruction procedure 8) supportive activities and 9) monitoring and evaluation. To test for effectiveness the experimental one-group and pre-posttest method were used. The sampled group was a class of the first-year students enrolling in Science of Cookery Course at Rajamangala University of Technology Phra Nakhon. The findings suggested that the model was practical. Both the knowledge and self-directed learning post-test scores were higher than the pre-test scores. Moreover the students were highly satisfied with the model.