The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

This research was resulted of the characterization of cement paste composites (CPC) blended with palmyra fiber ash and surface-treated on short SWNT prepared by an electroless plating process. The cement paste composites included cement 270 meshes of palmyra fiber ash and short SWNT. The design of experiment was divided into 3 conditions namely uncuring 28 and 56 days in distilled water. The properties of CPC were carried out in chemical composition physical mechanical mineral phase microstructure and statistical analysis. It was found that in the chemical compositions an amount of silicon dioxide aluminium oxide and ferric oxide were 51.53% which was rated in class C. The bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) cured 56-day distilled water were an increased 38%. Then the highest specific electrical resistivity of CPC series PFA5OSWNT0.03 (F) cured 56-day distilled water was 1.14±0.31 mega-ohm.mm. The highest compressive strength of CPC series PFA5AgSWNT0.01 (G) cured at 28-day distilled water was 25.45±2.00 MPa compared with the OPC (A) was an increased 5%. Which the bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) were statistical analyzed the mostly cured at significant difference α = 0.05. In addition CPC series PFA5AgSWNT0.01 (G) mainly contained calcite portlandite quartz dolomite and ettringite were caused increasing compressive strength. And the SEM microphotograph were also displayed the calcium silicate hydrate portlandite and ettringite. Consequently the PFA was used to ability pozzolanic material using for lightweight concrete of CPC.

This study purpose was to investigate the changes affecting the working behavior of non-profit organization personnel. The population used in this study was 64106 non-profit organization personnel: Foundations and associations. The data was collected using a questionnaire from 203 non-profit organization personnel. Statistical multiple regression analysis was used to test the study hypothesis. The study results revealed that there is a correlation between organizational changes including the attitude change change in corporate culture technology change and changes in organizational structure and the working behavior of the personnel of the non-profit organization as a whole including the aspect of helping others consideration for others patience sense of duty and cooperation with the statistical significance at 0.01 level.

The objective of this research is 1. To design innovative products for the elderly from local palm sugar palm that can help and promote health in their lives. 2. To create innovative product design guidelines for the elderly from palm sugar palm local wisdom. Which is unique to the community able to be manufactured to upgrade products developed from local knowledge The design method is to study the behavior of health problems of the elderly physically which has changed. Due to old age Is a physiological change Muscle weakness Reduced strength Taking care and promoting physical health of the elderly is important. The researcher conducted a research using 5 innovative product design methods for the elderly that can help promote health in the lives of the elderly. The results of the experiment by using product innovations for the elderly from local wisdom Tan palm wood that can help and promote health in life. The trial was conducted with 50 elderly people in the conceptual model. In front of usage it was found that the elderly were satisfied with the product innovation for the elderly at a very good level. Products from palm sugar palm Is a product that is made from the trunks of palm sugar palm Is a valuable work Is a local identity the study of using palm sugar wood as material for product preparation for the elderly needs to communicate the meaning of palm sugar wood. Which is a way of life and wisdom showing the good memories of the elderly and able to create patterns and guidelines for creating unique products for the community. Value of life and dependence on nature. Which is a natural resource that is locally important.

The purpose of this study is to develop video media and find the effectiveness of practical fruits vegetable carving and banana leaf teaching to be efficient according to the criteria 80/80 and to study the students satisfaction towards video media of practical fruits vegetable carving and banana leaf teaching. The sample group used were 35 2nd-year undergraduate students Department of Home Economics Business Administration Faculty of Home Economics Technology from the Rajamangala University of Technology. Then divided into groups to estimate assessment form was used for media quality as well as student performance assessment form and also satisfaction assessment form was used data were analyzed using descriptive statistics and Inferential statistics. The results showed that video media of practical teaching fruits vegetable carving and banana leaf from 4 videos including 1. Vegetable carving 2. Fruits scooping and peeling 3. Petal folding from banana leaf and 4.Making ware from banana leaves. The overall media quality in terms of content is very good with an average score of 4.80 and a standards deviation of 0.18 The overall video quality is in very good condition an average score of 4.62 and a standards deviation of 0.42 which is effective 81.57/89.55 every performance exceeds the threshold which performs above the set regulative specified criteria of 80/80 the students satisfaction towards video media of practical teaching fruits vegetable carving and banana leaf overall all subjects were in the highest criteria with an average of 4.72 and standards deviation 0.48