The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

Suitable durian rind flour production (durian rind flour-DRF) was three strain different durian rind were used include Chanee (CN) Monthong (MT) and Kan Yao (KY). Three methods of durian rind were used. 1 (TD-Tray Dry) 2 (SD-Stream Dry) and 3 (BD-Boil Dry). Chanee Monthong and Kan Yao Durian rind after drying and powdered process was found drying method 2 (SD-Stream Dry) to the highest yield of durian rind Kan Yao the second and the lowest durian rind is Monthong. The total weigh strain and shelf life of durian was affect to durian rind powder volume. Kan Yao is high volume of the white rind the second is Chanee and Monthong is lowest in white rind. The most total weigh of durian was affect to white durian rind in the other hand durian low total weigh was affect to white durian rind to the durian rind powder. Crude fiber is the mainly of chemical compositions of the three strain different durian rind. Cellulose and lignin as non-soluble dietary fiber. The soluble fiber found in durian rind is pectin. The quality of durian rind powder in Method 2 gave the lightest color followed by Method 3 for Method 1 to give the darkness color. Acidity of durian peel and durian rind powder acidic. The viscosity of durian rind is derived from pectin-a polysaccharide compound. For the communication of technology the potential development of durian rind flour powder at the Faculty of Home Economics Technology the participants were most satisfied in all aspects. Preparation of durian peel powder in all 3 ways there are parts that can not be powdered. In the next study. It is recommended to study the method to obtain powdered durian that cannot be powdered.

The objective of this research was to develop the potential of Thai desserts (Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee) by using durian crust flour. In addition there were determined the effect of durian crust flour on quality properties and consumer test of Thai desserts. The sensory properties were evaluated by 40 panelists (professors of Department of Food and Nutrition and Food Service Industry Faculty of Home Economics Rajamangala University of Technology Phra Nakhon). The samples were evaluated using 9-point hedonic scale. Wheat flour was substituted with durian crust flour in Kanom Thong-Pub at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Thong-Ake at the level of 0 20 40 and 60% (by weight). The results showed that 40% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively (moderate to high score). Wheat flour was substituted with durian crust flour in Kanom Sum-Pun-Nee at the level of 0 10 20 and 30% (by weight). The results showed that 20% durian crust flour was high scores in appearance color odor taste texture and overall liking. The average values were 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively (moderate to high score). Thai desserts with durian crust flour were evaluated chemical quality. The results showed that moisture fat crude fiber ash protein contents and aw value of Kanom Thong-Pub with 20% durian crust flour were 4.19 8.72 4.74 1.44 16.14 and 0.31% respectively. Physical properties The L* value of Kanom Thong-Pub without durian crust flour was higher than other samples. While the a* and b* values of Kanom Thong-Pub with 30% durian crust flour was higher than other samples. The chemical quality of Kanom Thong-Ake showed that Kanom Thong-Ake without durian crust flour showed the highest protein content (16.03%). The L* and b* values of Kanom Thong-Ake were 55.53 and 29.85 respectively. Kanom Thong-Ake with 20% durian crust flour was high fat content (31.88%). The a* value of Kanom Thong-Ake with 40% durian crust flour was 7.21. While Kanom Thong-Ake with 60% durian crust flour showed the highest moisture (16.15%) crude fiber (3.51%) ash (1.11%) contents and aw value (0.84%). The chemical properties showed that Kanom Sum-Pun-Nee with 30% durian crust flour was high moisture (22.25%) fat (5.48%) crude fiber (12.08%) ash (2.11%) and protein contents (6.26%). Kanom Sum-Pun-Nee without durian crust flour was high aw value (0.82%). While the L* value showed the highest lightness value. The a* and b* values of Kanom Sum-Pun-Nee with 20% and 30% durian crust flour were higher than other samples. The moisture fat crude fiber ash protein contents and aw value of durian crust flour were 4.78 0.53 36.66 5.04 10.01 and 0.33 respectively. For physical properties the L* a* and b* values were 68.64 4.90 and 17.72 respectively. The consumer acceptance test of Kanom Thong-Pub Kanom Thong-Ake and Kanom Sum-Pun-Nee the results found that consumer were accepted in finished product (moderate score). จ For training evaluations (follow-up) the result showed that 50 participants (100%) were satisfied with this program. The average values were 4.60 or 95.20% (high to highest score). However Thai desserts supplemented with durian crust flour should be considered the chemical composition. The effect of physical properties on Thai desserts may be attributed to the chemical composition of durian crust flour.

From the Development of a Prototype of Rajamangala University of Technology Phra Nakhon’s Acedemic Outreach Service for Occupational Promoting in Digital Age. Found that Mostly female Percentage 89.27 Most of them are 31-35 years old or 32.88%. Most of them have experience in short courses in the period of 11-15 years or 33.91%. 98.62% of learners needs related to training course development. (1) The requirements for the development of training curricula were 274 (94.80%). Training Course (2) Reason for Studying: 163 students (56.40%) Want to apply knowledge to work in the amount of 43.60% who want to bring their knowledge to improve their skills. study Cake making was 30.10%. (4) The training period was mostly 2 days 42.91% (5). Most practice 50.17% (6) What you want to get after training is most needed. diploma 50.87% Satisfaction of learners on the training curriculum as a whole. In the aspect of training the satisfaction level (X = 4.04) was highest (X = 4.12). = 4.54). In terms of training services the overall satisfaction of the training services was very high (X = 4.09). The facilitation and service of staff (X = 4.51). Overall the lecturer provided the lecture. The knowledge level was high (X = 4.13). The highest mean score (X = 4.45). The content of the training curriculum was found to be satisfactory at the high level (X = 4.36). The content of the course can be used (X = 4.67). At the highest level (X = 4.24)

The research on influence of motivational factors on academic positions of academic personnel at Rajamangala University of Technology Phra Nakhon was aime to explore the influence of external and internal incentives on productivity and performance in entering academic positions of the academic personnel. The samples used in this research were 300 academic personnel working at Rajamangala University of Technology Phra Nakhon. It was found that the external influences on external motivational factors for the academic entry of academic personnel in the overall level was high ( = 3.42 S.D = 0.80). External influences of external factors were positively correlated with the productivity and academic achievement at the .01 level of significance (r = .623). The influence of the internal motivational factors on academic positions of academic personnel in the overall was high ( = 3.47 SD = 0.59) and positively correlated with the productivity and the academic achievement in terms of overall academic achievement at the statistics significance of .01 (r = .641).