The replacement of partial sugar with jaggery palm in Khanom Ar-Lua production was further carried out for studying the suitable ratio of jaggery and sugar are 25:50 50:50 and 75:25 and studying the suitable drying time which varied period of time at 8 9 10 and 11 hours. Analyze nutritional values of Khanom Ar-Lua that sugar partially replaced with jaggery palm and Randomized Complete Block Design (RCBD) was applied. Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty panels with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred panels. The results showed that Khanom Ar-Lua which use of jaggery palm replacement partial sugar at ratio of 25:75 had the highest score in every properties of sensory test. The suitable drying time is 10 hours. Khanom Ar-Lua that used jaggery palm to replace partial sugar had higher protein carbohydrate and total energy than basic recipe but moisture content and energy from fat are the lower. The consumer acceptance test showed that 99% acceped Khanom Ar-Lua which using jaggery palm replaced patial sugar.

The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

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 main purposes of this research are 1) to investigate basic information about attitude towards self-care behavior access to public healt care system of the elderlies at Ban Huay Sai Nue community Phetchaburi province; 2) to study self-care behavior attitude towards self-care behavior and access to public healt care system; 3) to study a relationship between self-care attitude and self-care behavior; and 4) to study a relationship between access to public health service and self-care behavior of the elderlies. Data were collected from a population of 103 elderlies at Ban Huay Sai Nue community with interviewing forms. Data were tatistically analyzed for percentage means standard deviation and a relationship between attitude towards self-care behavior access to public healt care system and self-care behavior using Pearson coefficient correlation. Results of the study showed that the elderlies at Ban Huay Sai Nue Phetchaburi province had overall self-care behavior in nutrition and exercising aspects in high level ( =3.18). That is there was average relationship between attitude towards self-care and self-care behavior (r=.313). There was no significant relationship at .05 level between access to public health care service system and self-care behavior of the elderlies at Ban Huay Sai Nue community Phetchaburi province (r=.153).

This research aimed to determine the optimal sand mold mixture’s ratio by using return sand bentonite water content and new sand component. Then the properties of the mixture according to the standards of American Foundrymen’s Society include the ability of compactability moisture content permeability and green compressive strength. This study applied mixture experiments and response surface methodology to determine an optimal sand mold mixture components condition. After the experiment and linear programming it indicated that the condition was at return sand (95.5387 %) bentonite (1.130102 %) water content (2.331196 %) and new sand (1 %). The green sand mold has compactability (58.37923 %) permeability (73.80148 %) moisture 6.5 % and green compressive strength (0.53 Kg/cm2). At this condition the cost is 11.31579 baths per kilogram.