The objectives of the research were : firstly to increase value of textile waste for household products : one set made from rags and the other from rag’s thread and to make the first model of the household products and souvenirs secondly to survey the satisfaction of the target group towards those products. To launch the research 5 styles of 11 products of each set were designed and made .The products were lamps cushions seats tablecloths mats wall-hangings bed sheets multi -purpose boxes shoes hats and handbags. Afterwards all of those products 110 pieces were brought to 5 experts for their 3 styles optimal selections of each set. Therefore 66 pieces of the selected products from the experts was brought to ask for the satisfaction from 100 persons of the target group that obtained by accidental sampling of statistically method. And the data was analyzed by frequency percentage mean and standard deviation. And the results of the study found that the target group satisfied all of the products in the utility of textile waste increasing value at the highest level. And their contentment were at high level to very high level in products from rags were handbags multi -purpose boxes bed sheets hats mats and seats and the other from rag’s thread were cushions handbags lamps bed sheets hats mats and seats.

“The process of brown rice 3 in 1 supplement into twist stick products for health” aims at studying the 3 different proportions of the germinated brown rice 10% 15% and 20% by weight of wheat flour supplement into twist stick products Design the experiment by Randomized Complete Block into twist stick products (RCBD) for the nutritional value of twist stick product. The quality color and senses color. Smell criteria taste texture (crumbliness) and overall appreciation were evaluated and given up to 9- points hedonic scale by 30 experimenters and the test was done twice The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Duncan’s new multiple test through the prefabricated program. The results reveal that the score of criteria taste of twist stick products that contained 10% of germinated brown rice 3 in 1 was intermediate accepted with scores of 7.58 While the scores of color smell and overall appreciation 0fthe products which composed 15% of brown rice were accounted for 7.75 7.65 and 7.58 respectively. As for 20% of germinated brown rice the texture (crumbliness) of the products was moderately accepted with a score of 7.37 Analysis of variance and compared differences of smell are statistically at 0.05. The trainees who were participating in the technological procedure of germinated brown rice 3 in 1 supplement into twist stick products for heath course provided the satisfying scores of topic and details training time equipments extra knowledge after training ability to apply knowledge and overall appreciation which were accounted for 74% 64% 52% 62% 72% and 86%respectively.

This research has the objectives to study basic recipe of snow skin mooncake to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow skin mooncake flour stuffed with sweetened bean filling adding banana flour. From the study results it is found that a test of the basic recipe of snow skin mooncake using 40 tasting persons who are instructors in Food and Nutrition Food and Nutrition Science and Food Service Industry by using method of giving score according to 9-point hedonic scale; it is found that the tasting persons gave favorite score to the third recipe of snow skin mooncake from moderate level to high level (7.49-7.99). After that the study was conducted to study the appropriate amount of banana flour in snow skin mooncake stuffed with sweetened bean filling by using banana flour replacing some part of flour in three different levels namely 40 60 and 80 per cent of all flour ingredient; it is found that at 80% the tasting persons recognized it from moderate level to high level (7.49-7.53). When the researcher brings the results to conduct variance analysis and find statistical difference it is found that the characteristics in the aspects of overall color taste texture and favorite do not have the difference with significant level at 0.05. When the period in waiting period of banana flour replacing some part of flour in Snow Skin Mooncake stuffed with sweetened bean filling in different periods was conducted at 3 levels namely 30 60 and 90 minutes it is found that at 90 minutes the tasting persons recognized from moderate level to high favorite level (7.51-7.78). When the researcher brings the results to conduct analysis in statistical difference it is found that the characteristics of appearance smell taste and texture do not have difference with statistical significant level at 0.05. As for the overall color and favor they have difference with statistical significant level at 0.05.

This research aimed to utilize by-products from small- scale and medium-scale Industries to produce 3 products. The first was formulate pasteurized milk juice beverages (PMJB) consisted of 10%reprocessed milk 45%pineapple juice 45%lychee juice 0.55%HM pectin and 1%sugar. Pasteurization at 72C 15 s kept at 6?1C 8 days. PMJB has 2.8%protein 2.1%fat 8.8%carbohydrate 0.021%Ca and 65.3 Kcal. The second product was cracker added ?-carotene from carrot. The chemical specification was 3.15% moisture 5.03% protein 8.07% fat 65.12% carbohydrate 5.42% ash and 3.15% fibre. The Third product was accessories which use from sisal rope

The objectives of this study were to determine the need to develop human resources for employees in the rubber industrial in Thailand and to compare the difference of need for human resource development of employees in the rubber industrial who have differences of personal status.The study was conducted as a survey research by using a questionnaire to collect data. The samples of this research were employees who work in the rubber industry of Thailand. result was 400. The statistics treatments included frequency percentage mean standard deviation and one-way analysis of variance. Research findings: The need to develop human resources for employees in the rubber industrial in Thailand was overall at high level. Considering in specific aspects found that the need of employee to develop the most is their work environment which had the highest mean followed by the need to develop self development training and education respectively. And Employees with difference in personal status such sex age and marriage status and income level have no different in the need of human resources development. While employees with difference in educational level work experience and working position have a difference of need in human resources development.