This research aims to study and develop fiber from Palmyra Palm to use In the design of furniture in the residence in Phetchaburi. The study was conducted by testing groups of user who use furniture made of fiber from Palmyra Palm in in the residence Puek Tian district in Phetchaburi the results are as follows. The study found that the criteria for design analysis from the experts were 4.13 at a high level and satisfaction in using the 4.30 on a high level. When evaluating the overall picture the average score of 4.22 was high level.

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.