The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume. Keyword: jelly Karonda fruit instant fruit juice fiber sorbet ice-cream yoghurt concentrated sauce mixed drink

This study of the role of family locals and community in enhancing the quality of elderly people’s lives in central area by means of Sufficiency Economy theory collected the data from people. It aims 1) to study the role of family locals and the community to enhance the quality of elderly people’s life in Thailand’s central region; 2) to analyze factors related to the quality of elderly people’s lives; and 3) to identify ways of encouraging the development of elderly people to prepare them to be part of the society of elderly people in the ASEAN region. The participants in this research were elderly people in the central region. The research used quantitative methods to measure quality of life. Multi-stage sampling was employed. The data were analyzed with descriptive statistics such as average (x̅) and standard deviation to investigate the elements of each factor in the study. The results from the focus group regarding the quality of elderly people’s life can be summarized as follows: 1) The development of the quality of life of elderly people is based on the concept of “Strong community and people through the development and adaptation of the theory of the Sufficency Economy”. 2) The development of the quality of elderly people’s lives by means of religion: emphasizing the Buddhist way of life and local wisdom and culture to teach family members to be a grateful and loyal and to be a good person for the family and local community. 3) The quality of life of elderly people can be improved by implementing laws informed by morality to encourage generosity between family locals and community to solve the problems of elderly people. 4) The quality of life of elderly people locals and the community is based on mutual respect living together naturally according to the concept of the Sufficiency Economy in order to support large numbers of elderly people in the future. Suggestions arising from this research and from other ideas from participants include increases in government funds budgeted to support elderly people and the creation by local government of projects and activities for elderly people. In addition the participants also perceive the need for a chance for the elderly to study and learn in the local elderly school without age limit as a form of life-long learning. The participants also suggested the idea of evaluating the systems of schools for elderly people according to the “cheerfulness and happiness” of learners rather than by any other method. Connections between the schools for elderly learners in the central area should be co-ordinated so as to create more projects and activities.

This research aims to develop the coconut coir ceiling board mixed with natural latex. The 6 ratios of gypsum plaster: coconut coir: sodium silicate: natural rubber: tap water are equal to 1: 0.15: 0.03: 0.00: 1 1: 0.15: 0.03: 0.01: 1 1: 0.15: 0.03: 0.02: 1 1: 0.15: 0.03: 0.03: 1 1: 0.15: 0.03: 0.04: 1 and 1: 0.15: 0.03: 0.05: 1 by weight. The ceiling boards were produced by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of coconut coir ceiling board mixed with natural latex followed the TIS 219-2009 standard (gypsum plasterboard) including: breaking load nail pull resistance deflection water absorption density thermal conductivity coefficient and real usage. From the results 1: 0.15: 0.03: 0.03: 1 ratio is the most suitable ratio of coconut coir ceiling board mixed with natural latex. This developed ceiling boards can reduce the quantity of coconut coir waste and get the good thermal insulation ceiling board products.

This research aims to develop the ceiling board mixed with coconut coir. The 5 ratios of gypsum plaster: coconut coir: sodium silicate: tap water are equal to 1 : 0 : 1: 0.03 1: 100: 1: 0.03 1: 150: 1: 0.03 1: 200: 1: 0.03 1: 250: 1: 0.03 และ 1: 300: 1: 0.03 by weight. The ceiling boards were produced by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of ceiling board mixed with coconut coir followed the TIS 219-2009 standard (gypsum plasterboard) including: breaking load nail pull resistance deflection water absorption density and thermal conductivity coefficient. From the results 1 : 1 5 0 : 1: 0.03 is the most suitable ratio of ceiling board mixed with coconut coir. This developed ceiling boards can reduce the quantity of coconut coir waste and get the good thermal insulation ceiling board products

This research is Design and development of banana fiber textiles with graphic printing and decoration Nano innovation to the Economic Communities Commercial The purpose of this research were 1) study the fundamental properties of banana fiber textiles with graphic printing and decoration Nano innovation on products 2) to design and develop products of banana fiber textiles with graphic printing and decoration Nano innovation 3) to produce the women handbags prototypes products of banana fabric with graphic printing and decoration Nano innovation to the Economic Communities Commercial. 4) to assess the opinion of the women handbags products of banana fabric by Questionnaire of user’s 5) to transfers knowledge of product design from banana fabric by printing graphics and decoration nanotechnology innovations. Economic development to commercialization. To be useful in the design and development of the product forward. Research tools are 1) the three graphic design drafts and create five women handbags prototypes product 2) Questionnaire of user’s opinion : an assessment of the design and the satisfaction of users of 25 people to inquiries random coincidence. Using the percentage and averages 3) implementation of knowledge transfer to the community of interest 17 – 18 September 2016 at the Chedi district office in Suphanburi province total 25 people including community enterprise Various womens groups And others interested in the surrounding area 4) Questionnaire of consumers satisfaction : the assessment of satisfaction of participants to design and develop products from banana fibers by printing graphics and decoration nanotechnology innovations. Data were analyzed using the statistical average of the results as table and descriptive. The results were as follows: 1) Innovative nano-fiber cloth decorated banana fabric can be antibacterial at 99.95% and staphylococcus bacteria klebsiella pneumonia at 99.93% and water reflection / water level of 80 percent water which can be absorbed into the cloth and wet it a bit. 2) The mostly respondents were female aged 21-25 years students earn less than 15000 baht in the inquiry satisfaction of consumers on the use of products from cotton banana fiber with printing. graphic and decorative nanotechnology innovation. All have beensatisfied at maximum average and highest level of satisfaction that with an average 4.91 percent to 98.24 satisfaction is at the highest level. 3) Execution Technology The workshop schedule for the two-day workshop on 17 - 18 September 2559 at the Chedi district office in Suphanburi province 25 people including community enterprise. Various womens groups and interested parties within the surrounding area. Most of the participants were satisfied with the level in most every question.