The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.

This research has the purpose to study about the process of transforming of food products supplemented with five types of ripe durian having grade failure. It aims to study about quality of food products transformed from ripe durian having grade failure. It is the study about consumer test having effect towards food products transformed from ripe durian having grade failure and transferring of technology for developing of processed food product from ripe durian texture to the community. The experiment found that study of suitable quantity of pipe durian having grade failure in supplementing food products in 5 types by testing about acceptance of testers who were 40 instructors in Field of Food and Nutrition Field of Food Science and Nutrition and Field of Food Service Industry. The researcher used methods of giving scores of favor in type of 9-point hedonic scale. The researcher added ripe durian having grade failure into durian coconut milk at levels of 0 30 60 and 90 per cent of total ingredients. It was found that testers accepted the durian coconut milk at level of 90 per cent which was in much favor level. Coconut Custard in golden cup (dessert stuffed ingredient) was supplemented at level of 0 50 75 and 100 per cent of all cooked taro ingredient it was found that testers accepted such coconut custard at level of 100 per cent. Coconut Custard in golden cup pastry flour ingredient) was supplemented at level of 0 10 20 and 30 per cent of total ingredient. It was found that testers accepted such coconut custard at level of 30 per cent which was in level of moderate favor to much favor (7-8). Moose supplemented with ripe durian texture having grade failure at level of 0 10 20 and 30 per cent of total ingredient it was found that testers accepted the moose at level of 20 per cent which was in the level of moderate favor to much favor (7-8). Marshmallow supplemented with ripe durian texture having grade failure at level of 10 20 and 30 per cent of total ingredient it was found that testers accepted such marshmallow at level of 20 per cent; which was in level of moderate favor to much favor (7-8). Ancient toffee supplemented with ripe durian texture having grade failure at level of 0 20 40 and 60 per cent of total ingredient it was found that testers accepted the ancient toffee at level of 40 per cent which was in the most level which was in the much favor (8). When physical feature of food products supplemented with five types of ripe durian having grade failure was studied it was found that only one product of durian coconut milk had value of 88.933 cp or centipoises. Regarding nutritional value of processed food product with ripe durian having grade failure it was found that durian coconut milk supplemented with 100% ripe durian having grade failure had protein for 3.23 per cent fat for 8.58 per cent ash for 0.78 per cent fiber residue for 2.01 per cent and moisture quantity for 54.87 per cent. It was found that coconut custard in golden cup with stuffed pastry supplemented with ripe durian having grade failure for 100 per cent and coconut custard with pastry flour in golden cup with ripe durian having grade failure for 30 per cent had protein for 10.87 per cent fat for 18.67 per cent ash for 0.91 per cent fiber residue for 2.35 per cent and moisture quantity for 25.31 per cent. It was found that moose supplemented with 20% ripe durian having grade failure had protein for 3.67 per cent fat for 17.09 per cent ash for 0.55 per cent fiber residue for 1.45 per cent and moisture quantity for 62.26 per cent. It was found that marshmallow supplemented with 20% ripe durian having grade failure had protein for 5.89 per cent fat for 0.68 per cent ash for 0.28 per cent fiber residue for 0.56 per cent and moisture quantity for 41.64 per cent. It was found that ancient toffee supplemented with 40% ripe durian having grade failure had protein for 18.22 per cent fat for 23.11 per cent ash for 12.1 per cent fiber residue for 1.10 per cent and moisture quantity for 8.91 per cent. However supplementing with ripe durian having grade failure in five types of food product can be done but there should be realizing about chemical elements of the initial components for example moisture quantity and fat. These components may affect physical features such as smell taste and texture. These features have effect on product acceptance. From transfer of food product technology from ripe durian texture having grade failure at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon there were 40 receivers of technology transfer. Result of evaluation of satisfaction for 5 aspects of providing service including providing service of officials resource persons service providing process/step facilities and benefit from service receiving all these aspects obtained scores in much satisfaction level in every aspect.

This research deals with paper production from lemongrass and producing a model product. The lemongrass was boiled in sodium hydroxide solution 400 grams per litre of water at 80 – 100 degrees Celsius for 3 hours. The separated fibre was then bleached with chlorine solution 20% per lemongrass fibre 1 kilogram per water 1 litre. Finally paper pulp was scooped for paper formation and lemongrass fibre paper was soaked with flame retardant 10% for 10 minutes at room temperatures. The physical properties of the paper were tested – mass per unit length longitudinal and cross section burn tearing strength absorption and heat resistance. This research was conducted by cutting lemongrass leaves to a uniform length boiling them to separate the fibres for toughness with high strength: the longer the lemongrass leaves the greater the strength. The dirt mixed was removed by boiling the separated fibre. To achieve quality standards the products should be designed analyzed evaluated and modeling. Sampling group evaluation were used to help develop lemongrass fibre products for commercial production using natural resource with maximum cost benefit and technology transfer to the target group. The result of this research was to develop and process home furnishing accessories and souvenirs such as lamps photo frames paper boxes tissue box and souvenirs. The procedure for this research was to analyze the satisfaction level of trainees from Sridonpai Dumnoen Saduak District Ratchaburi community and interested groups amd found that the service provided by officer trainer service processing and accommodation were on average of high level (X = 4.45 4.35 4.22 and 4.42 ordering)

This research has been object to development weaving machine design weave dye and Hyacinth paper and Instruct technology give community District Bangsai Amphur Province Ayutthaya which get instruct technology 20 persons. Research result to invention make up weaving machine. Fiber from Water Hyacinth dye Yarh Pa Per from water Hyacinth and product about 11 products. Evaluation from the participants were female aged 35-55. They were workers and earned 500-1000 Baht per month. Before training they had little knowledge. The training contents were correct and up-to-date. The trainers were excellent. The material equipment and documents were the most appropriate. The Participants had good attitude and the designing and developing of water Hyacinth’s was the most appropriate.

The purposes of this study were to produce and evaluate the satisfaction toward documentary Craft soda. The sample group were collected sampling 50 audiences had experience to watch this documentary Craft soda. Data analysis employed frequency percentage averaging and standard deviation. The study presented the following results : the audiences had high level of satisfaction to documentary Craft soda.