This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures 2) develop packaging of processed herbal products in oder to add value exhibit uniqueness and response to customers’ need and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core increasing lightness and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness reducing hardness increasing value of red color (a*) and aw when compared with the control group and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism appearance color ordor and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64 followed by service of staff trainers and service procedure at 4.58 4.57 and

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 objectives of the research were firstly to study the process in making incense sticks product from lime skin secondly to find out the product quality from sense perceptual test and lastly to survey the product satisfaction level towards the product from the target group. The researcher studied and tried out 3 mixtures of incense stick and assigned 3 lime essential oil fragrances for 3 experts to choose the best one mixture and fragrance . The incense sticks were made and brought to inquire for the satisfaction level from 100 people. The collected data was determined and presented by frequency and percentage. And the results were as follows: 1. The experts selected the second formula mixture of lime- skin incense stick owing to less smoke simply flammable and better remain shape moreover they choose the second lemon essential oil fragrance because of sweet and lively smell. 2. The totally satisfaction on product aspect were in medium level at 53 percent. Keywords : The Development of Incense sticks Lime Skin

The purposes of the study were to investigate 1) personal factors of practitioner level personnel working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University 2) personnel’s organizational commitment levels and 3) compare personnel’s organizational commitment levels. The population in the study was 155 employees working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University employing survey study. The data were collected through the questionnaire and analyzed by frequency distribution percentage distribution mean and standard deviation. The result of the study revealed that most of the employees working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University were single females ranging from 21 to 30 years of age with average 20001 - 30000 Baht income and having bachelor degrees. They had worked in technical and practical employment at the Information Technology Department for average one to five years. The Information Technology Department personnel’s organizational commitment levels were high. When looking into each aspect the highest aspect was psychological commitment followed by high normative commitment and average retention commitment. The comparison result of personnel’s organizational commitment levels of the employees working in Information Technology Department at Faculty of Medicine Siriraj Hospital Mahidol University categorized by personal factors such as gender age income education marital status work retention revealed differences concerning psychological retention and normative commitments.

sustainability; case study of an anonymous revenue office in Bangkok Region by using In-depth interview technique participative observation and open-ended questionnaire. The participants in the interview process consists of management superintendents and operators totaling 22 persons. The results show that there is a harmonization in each operational level of the organization and comply with the three objectives of risk management under COSO approach. However there is a lack of a measurement of successful level Evaluation to strategic planning and clear hedging guidelines under COSO - ERM in order to build concrete sustainability for the organization. In this study the author has proposed conceptual framework about factors affecting the effectiveness of risk management for organization sustainability to be tested in the future.