The development of processed pineapple product for export to promote extra income of high school students in Muang district Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted evaluated by 9 point Hedonic scale sensual quality tasting by 70 people compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity 4.21 percent of protein 15.6 percent of fat 0.99 percent of ash 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy 13.6 percent of carbohydrate 0.34 percent of protein 0.04 percent of fiber 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level color balance (a*) equals 11.44 which means the dried pineapple has yellow color tasty represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.

The survey research aimed to: 1) study the levels of self-development needs in preparation to enter AEC; 2) make a comparison of the students’ needs levels in aspects of personal data; and 3) propose appropriate forms of activities to be used in the development. The subject obtained through stratified random sampling consisted of 321 first-fourth year undergraduates of the Faculty of the Home Economic Technology Rajamangala University of Technology Phra Nakhon. The tool was a questionnaire. To analyse data the frequency percentage mean standard deviation t- test and ANOVA were used. The results were as follows: 1) The overall level of self-development needs was high ( X = 3.75). The needs for selfdevelopment in line with the Thai Qualifications Framework for Higher Education were high ( = 3.89). Moreover the level of needs conforming to Thai Graduate Preferable Qualifications for the ASEAN Community was moderate ( X = 3.46). 2) There was no statistically significant difference ( p<0.05) of the self-development needs level when genders educational levels or academic performances were considered 3) As for the activities it was rated best to use training for the development of cognitive skills numerical analysis communication and information technology skills domain of psychomotor skills and knowledge on ASEAN Community rules and regulations; lecturing for knowledge on ASEAN Community rules and regulations; study touring for knowledge development; camping for ethics and moral interpersonal skills responsibility and language skills; and student inter institutional exchanging for neighbouring countries knowledge development.

The research aims to study Motivation of Students to the Chef Occupation School of Culinary Arts Suan Dusit Rajabhat University. The samples were classified from individual of factors of 400 students studying in the first year to the fourth year in the program of Culinary Technology and Service at School of Culinary Arts Suan Dusit Rajabhat University. The tool is used to collect data is questionnaires and data analyze is by means of percentage median and standard deviation. However independent test is used for testing and median differences while one way Anova is applied for analysis of variance and LSD (Fisher’s Least Significant Differences) is used for analysis of double effect by statistical significance at the 0.05 level. The result from the research shows that samples consisting of male 50% and female 50% the most students age are more than 21 have their dominicide in Bangkok with parents of educational background of technical certificate and diploma level working in a private sector. The average family income is among 30000 to 40000 Baht per month. Most samples of students finished high school from the North with an average GPA between 2.51 to 3.00 with the most no experience in culinary lessons and with less than one year experience in food working firld. The students motivation to the chef occupation indicate that most samples in general gives priority to motivational factors to the chef occupation at a high level. The motivational factors has mostly affected to the chef occupation are ability and social respectively. The least effective motivational factors to the chef occupation are the ability. The outcome of motivational analysis is the chef occupation of students at School of Culinary Arts Suan Dusit Rajabhat University are classified from individual factors point out that of adult students high school location average GPA educational year and parents different educational background have different motivation to the chef occupation of students at School of Culinary Arts Suan Dusit Rajabhat University by statistical significance at the 0.05 level.

The purposes of the research were to study and investigate the relationship between the role perception in Home Economics profession of students from the Faculty of Home Economics Technology and personal and supporting factors. The personal factor consisted of gender year level academic achievement and department. Supporting factor consisted of knowledge experience in Home Economics profession attitude towards Home Economics profession and students’ participation in professional activities. Researchers used stratified random sampling to obtain a sample population of 318 bachelor’s degree students from the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. Research tools were a questionnaire and a test. Data were analyzed by descriptive and inferential statistics. The results were found that the role perception in Home Economics profession of students from the Faculty of Home Economics Technology was at the high level. There was a significant relationship between the role perception in Home Economics profession of students from the Faculty of Home Economics Technology and year level department attitude towards Home Economics profession and students’ participation in professional activities at the 0.05 level. There was not a significant relationship between the role perception in Home Economics profession of students from the Faculty of Home Economics Technology and gender academic achievement and knowledge and experience in Home Economics profession.

The study was aimed to investigate the production of banana fiber that was suitable for decorating handicraft basketry examine its effectiveness develop decorative handicraft materials for basketry from fibrous layer on the trunk of the banana tree and promote the obtained knowledge in the community of Plasticseeroong Baanmor Promburi District Singburi Province. The research result could be summarized that the most appropriate production process of dry fibrous layer on the trunk of the banana tree mixed with fibrous layer of paper mulberry was done through mechanical process. After bleaching the mixed fibrous layer was stirred by Hollander beater with the proportion of wet fibrous layer and water at 1:40; 10% of dry of paper mulberry was boiled for three hours in sodium hydroxide at 100degree Celsius then bleached with 1.5% of hydrogen peroxide with 4% of the dry fibrous layer weight at 90 to 95 degree Celsius for two hours. The mixture of wet fibrous layer on the trunk of the banana tree with wet fibrous layer of paper mulberry was 70:30 which was considered appropriate for decorating handicraft basketry. Concerning the examination of mechanical properties of banana tree fibrous layer according to the standard of TAPPI T it was found that the folding endurance of paper value was 144 (N. m/g); the tensile strength value was 32.16 (N. m/g); the tear resistance value was 26.56 (mN.m2/g); and the bursting strength value was at 1.94 (KPa.m2/g). The fibrous layer obtained from on the trunk of the banana tree was fabricated into decorative basketry materials for example flowers palm leave hats flower key chains bags and paraffin coated flowers for bamboo boxed. The attendants’ satisfaction on the training of the production of decorative handicraft materials of basketry from fibrous layer on the trunk of the banana tree to 30 members of the community of Plasticseeroong Baanmor Promburi District Singburi Province concerning the training service speakers training procedures facilities and training benefits was at high level (90.67%) and at average level (9.33%).