The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture (spreading) by added Rice Bran Oil Shortening in 4 different level are 0% 10% 20% and 30% by total product weight. Randomized Complete Block Design (RCBD) was used to evaluate the sensory quality in terms of appearance color odor taste texture (spreading) and overall liking. Recorded the results of the characteristic of Homemade Black-Sesame Butter in the list with description to choose the best formula to get the experimental result. The result showed that the first formula of Homemade Black-Sesame Butter by replacing Peanut to Black-Sesame 100% by total Peanut weight. The characteristics are coagulated appearance matt-black color strong sesame odor medium sweet and the texture (spreading) showed that spread better than another recipe. Therefrom improving the texture (spreading) of Homemade Black-Sesame Butter by added Rice Bran Oil Shortening. The study showed the added level at 30% of Rice Bran Oil Shortening by total product weight of Homemade Black-Sesame Butter. The characteristics are coagulated and sticky appearance glossy black color high sesame odor lower sweet than the previous and very smooth texture (spreading). Homemade Black-Sesame Butter formula ingredients are cooked fine crush Black-Sesame 85% Rice Bran Oil Shortening 36.1% Soybean Oil 3% Powdered Sugar 1.7% Honey 3% and Salt 1.2% by total ingredients weight

The purposes of this research were to investigate and present the component of digital platform to support financial transactions for the elderly. The data were collected using questionnaires which aimed to collect the data from 385 elderly. The collected data were analyzed by Exploratory factor analysis Elements are extracted using parent element method and orthogonally rotated element axis with Varimax method. The findings of the data analysis indicate that digital platform to support financial transactions for the elderly. The eigen values were in the range of 1.48 to 16.75. The sum of squared loading cumulative ware 64.30. There were four factors: 1) Digital Platform Features 2) Security for digital platforms 3) Conducive to physical performance of the elderly and 4) Types of digital platform service usage.

The research objective is to study the behavior and community perceptions related to Corporate Social Responsibility (CSR) activities of WHA Industrial Zone Saraburi. The population is the 400 samples from the communities surrounding WHA Industrial Estate Saraburi consisting of four sub-districts namely Nong Pla Mo Sub-district Nong Pling Sub-district Bua Loi Sub-district and Kochasit Sub-district Nong Khae District Saraburi Province. The questionnaire was used as a tool to collect data. The statistics used were descriptive statistics including frequency percentage mean standard deviation. Inferential statistics were also used. The results showed that most of the respondents were female aged 20-30 years with married status a bachelors degree holder or equivalent a private company employee with the average monthly income of 20001 - 30000 baht and 4-6 family members. On the community behavior it was found that the aspect with the highest average of the community behavior towards Corporate Social Responsibility (CSR) activities of the sample group was acceptance with the mean of 3.55. On the communitys perception of Corporate Social Responsibility (CSR) activities it was found that the aspect with the highest average of the communitys perception of Corporate Social Responsibility (CSR) activities of the sample group was the information perception of CSR activities with the mean of 3.50. The hypothesis testing results revealed that the communitys behavior and perception were highly positively correlated with the CSR activities of WHA Industrial Zone Saraburi with statistical significance at 0.01.

This research was study the optimum condition for chitosan film forming from preparing the chitosan solution 2% (w/w) that added with acetic acid 1% (w/w). The solution viscosity was adjusted by glycerol at 15 30 and 45 % (w/w) and Tween 10% (w/w). From the experimental results in case of the chitosan solution that adding with glycerol 45 % (w/w) Tween 10% (w/w) and drying which final moisture content at 23 % (d.b.) affected the highest viscosity of the chitosan film that compared with other condition. The ultimate tensile strength of chitosan film was 4.14 MPa. For banana storage testing the banana was wrapped with chitosan film for 10 days at room temperature the first five days the color of banana peel was yellow normally after that the peel was slightly increased with dark color. The total soluble solid of the banana was in the range of 19-28 Brix.

The objective of this research was to study information behavior in digital environment of students from Rajamangala University of Technology Phra Nakhon. The sample was 387 undergraduate students from Rajamangala University of Technology Phra Nakhon in the academic year 2019. The research tool was a questionnaire. The results of the research were that the students aimed to find supplementary information for extra work do report and research or project respectively. Students had the process of searching for information in the following order : specify the topic; select or organize the information; survey information and resources; search information link and follow up with new information. Most information behavior of students was searching from the websites such as Google Yahoo and using link points on search engines like Google Yahoo etc. Method for assessing information that students used the most was complete content and reliable information. Method for keeping track of information that students used the most was from social media such as Weblog Facebook YouTube. The information format that students used the most were pictures. And the action after obtaining the information that students used the most was validation and completeness of the content.