The objective of this research to study the basic 3 formulas of tamarind gummy products physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step. The results show the basic formula of tamarind gummy accept on the like moderately (7). Then tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However estimates replacing the 50 percent level still has to accept the product tasting of tamarind gummy. The chemical composition of tamarind gummy were 371.25 Kcals of total energy 4.05 of energy from fat 0.64 of protein 0.45 of fat 3.44 of ash 91.16 of carbohydrate and 4.56 of crude fiber. For the technology transfer of tamarind gummy at community enterprise the participants were satisfied in all of all aspects. However substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.

The objectives of this research are to study about character factors of entrepreneur which influence to using of marketing strategy via online channel and to study about the importance of marketing strategy factors. This study also explains the relationship between internal and external factors and the using of marketing strategy. This study collects data from 337 online questionnaires and then analyzed data with ANOVA statistic and Pearson’s Correlation. The findings reveal that factors about characteristic of entrepreneur e.g. time of operating monthly average revenues type of business amount of capital and amount of employees influence to using of marketing strategy. The entrepreneurs consider internal factors e.g. suppliers customers competitors and delivery as an important level which affect to business. The external factors such as economics political and legal system cultures and social and technology are also important. The internal factors are highly correlated to using of marketing strategy. Moreover the external factors are correlated to using of marketing strategy at moderate level. This findings suggest that entrepreneurs pay attention only to deliver products to customer on time to give them with the most satisfactory. In additional entrepreneurs should pay more attention to get on time delivery from suppliers by following supply chain management concept which entrepreneur must keep long term relationship with suppliers in order to get maximize profit.

This research is Care label and Symbol design for native textile products. The purpose of this research were 1) to study and design the care label and symbol design of native textile products. 2) to design the care label and symbol design of native textile products and 3) to assessment the consumers satisfaction towards the care label and symbol design for native textile products. 4) to transfer knowledge towards the SMEs production communities about the care label and symbol design for native textile products. 5) to assessment the consumers satisfaction towards the care label and symbol design for native textile products. The research instruments used to collect data: 1) a draft care label and symbol design of native textile products of 6 types (10 prototypes) as 60 prototypes of washing bleaching spinning twisting and drying ironing and colour dropping. 2) Questionnaire of expert opinion and selective drafts for 3 models as 18 prototypes. 3) Questionnaire of consumers satisfaction towards the care label and symbol design for native textile product of 100 people: buyers sellers manufacturers and those interested in native textiles. The evaluation data was analyzed by using SPSS program in frequency mean and percentage. All in conclusion as table and descriptive. In the second research year the process are focus group people for transfer knowledge as SMEs community Enterprise OTOP production communities and other that it is interesting in this research : MEA-LA small enterprise in Singburi province PAMONT Hand-woven Communities in Ratchaburi province and Thai SONG-DUM Woven Ban-Sa-Kee-Rai in Nakhompathum province. To plan the schedule and set the date place amount of participate and lectures 102 people on 12 22 and 28 July 2015 and asking for consumer satisfaction of the curriculum and lecture for “transfer knowledge the care label and symbol design for native textile product” by Questionnaire of participate satisfaction. Last the evaluation data was analyzed by using SPSS program in mean and percentage. The First year’s research showed that mostly respondents were male at 59 percent aged 46 years at 52 percent and also being the entrepreneurs / business owners at 45 percent. 48 percent as bachelors degree and their income were an average of 20001 - 25000 baht at 46 percent. The analysis of consumers satisfaction can be concluded that the first types of care label and symbol design for native textile product at highest levels satisfaction is Colour dropping at 4.46. The next types is bleaching at 4.44 Washing at 4.42 Ironing at 4.38 Twisting and Drying at 4.32 and the last types is at least levels satisfaction is Spinning at 4.28 but all have been satisfied at maximum average and highest level of satisfaction. The research in the second year found that mostly participates were female aged 51 – 60 years old finished the secondary school and also there are farmer. The participates are their income under 5000 baht and They are moderately understanding symbol and care label but they are not make for their products. In relation to technology transfer of “the care label and symbol design for native textile product” divided into 3 parts it is also the curriculum and lecture for this research. The analysis of participate satisfaction It have been satisfied at maximum average and highest level of satisfaction in facilities. The participants are mainly used to provide benefits to themselves for one month to apply the gained after the training. The participants used care and symbol label for their products. Moreover a focus will be capped by the other communities to teach another one for working out. Satisfaction with the benefits of technology transfer and utilization. Satisfaction at the highest level. The comments and suggestions of the participants found that they need for re-training again. They would like to have a longer period of training in order to gain more knowledge. All lecturer can transfer knowledge during the training as well.

The purpose of the application of watermelon rinds for bakery products is to study an appropriate amount of used watermelon rinds in four of bakery products such as cookie bar fruit cake Eclair with vanilla cream and coconut tarte. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed. The use of watermelon rinds in syrup added in cookie bar at 10% 15% and 20% of all total ingredients weight was found that the testing persons favored the cookie bar added watermelon rinds in syrup at 15% of all total ingredients weight. There are of favorite score in appearance color smell taste food texture and overall at 7.70 7.90 7.85 7.90 7.80 and 7.80 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of cookie bar added watermelon rinds in syrup at 100g. were consisting of energy 436 Kcal carbohydrate 57.10g. protein 6.10g. fat 20.40g. moisture 15.20g. and ash 1.24g. physical quality of water activity (AW) as 0.80. The use of watermelon rinds in syrup substitute cherry in fruit cake at 50% 75% and 100% the testing persons favored the watermelon rinds in syrup substitute cherry in fruit cake at 100%. There are of favorite score in appearance color smell taste food texture and overall at 7.40 7.90 7.95 8.00 7.90 and 7.75 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds in syrup substitute cherry in fruit cake at 100g. were consisting of energy 330 Kcal carbohydrate 63g. protein 6.08g. fat 5.93g. moisture 23.70g. and ash 1.31g. physical quality of water activity (AW) as 0.78. The use of watermelon rinds added in Eclair with vanilla cream at 20% 40% and 60% of vanilla cream weight was found that the testing persons favored the Eclair with vanilla cream added watermelon rinds at 20% of vanilla cream weight. There are of favorite score in color smell taste food texture and overall at 8.50 8.40 8.40 8.00 and 8.10 respectively. When analyzed with Oneway ANOVA compared the average of favorite scorn found that color smell taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of Eclair with vanilla cream added watermelon rinds at 100g. were consisting of energy 190 Kcal carbohydrate 28.80g. protein 4.24g. fat 6.40g. moisture 59.70g. and ash 0.82g. physical quality of water activity (AW) as 0.97. The use of watermelon rinds substitute coconut in coconut tarte at 50% 75% and 100% the testing persons favored the watermelon rinds substitute coconut in coconut tarte at 75%. There are of favorite score in appearance color smell taste food texture and overall at 8.05 7.85 7.70 7.65 7.70 and 7.60 respectively. When analyzed with One-way ANOVA compared the average of favorite scorn found that appearance color taste food texture and overall the difference in statistical significant at (p  0.05). The approximate chemical compositions of watermelon rinds substitute coconut in coconut tarte at 100g. were consisting of energy 167 Kcal carbohydrate 27.80g. protein 1.78g. fat 5.38g. moisture 64.30g. and ash 0.69g. physical quality of water activity (AW) as 0.78. This research was found that the appected consumers in four of bakery products because of this products is add-value and using local ingredient from agriculture in this country. From the technology transfer of bakery products from watermelon rinds to community the results showed that the majority of participants were female with an average age ranging from 21 to 30 years old. Overall satisfaction level towards this project was high and respondent opinions towards trainers were high.

The Objectives of this research aim to study about demographic factors which influence customers’ behaviors for online products and to study about the importance of marketing mix factors of customers. This research also study about the relationship between marketing mix factors and customers’ buying decision for online products. This research collects data from 384 online questionnaires and then analyzes data with Chi-Square test and Chi-Square Correlation. The research reveals that the difference of demographic factors influence to customers’ buying decision for online products by genders age education occupation average revenues and marital status. The customer recognized marketing mix factors as an important level which consistent to Kotler and Armstrong (2009) model. They indicate that marketing mix factors influence buying behaviors of customer. The most important of marketing mix factor from customers’ perspective is the process factor. The marketing mix factors (Product Price Place Promotion People Process and Physical Evidence) are related to customers’ behaviors in some aspects. The findings suggest that entrepreneur should pay more attention on the marketing mix by presenting unique online products to make differentiate from the other products in common shop. This might motivate customer’s behaviors for buying more online products. Moreover entrepreneurs should precisely focus on quality of products because consumers always complain about quality of products which exaggerated from advertisement. From this reason make consumers gain negative attitudes from buying online products which affect to next buying from customers.