This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct approve and develop the sketch design (2) to develop banana fiber package prototypes that protect food products inside (3) to eliminate packaging environment problems prevent natural resource and save energy in package processing and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging from banana fiber for instant food products using a questionnaire after testing packages such as stand-up pouch paper box paper cup and zip lock bag to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones identity packaging and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow.

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in central city. In this study has aimed to 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo. The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)

The research on factors affecting the quality ofThai handicraft products from lotus aimed 1) to compare how to last the quality of Thai handicraft products from lotus 2) to propose the ideas to last the quality ofThai handicraft products from lotus and 3) to study on the satisfaction towards the products from lotus. The process on how to last the quality of the products was done by three methods which were using flower food using alum and using lime juice. Products from lotus in this research were wrist garland Phan Phum (lotus bud shaped like stupa) Toop Tian Pae (raft-shaped bowl oftlower containing flowers joss-sticks and candles). The originaJ products were made and asked for the satisfaction from the target groups which were 100 of housewife groups community handicraft workers university students and interested people in Bangkok. Data collection and evaluation were processed by questionnaire. Data was analyzed statistically by frequency percentage and mean.

This research deals with paper production from lemongrass and producing a model product. The lemongrass was boiled in sodium hydroxide solution 400 grams per litre of water at 80 – 100 degrees Celsius for 3 hours. The separated fibre was then bleached with chlorine solution 20% per lemongrass fibre 1 kilogram per water 1 litre. Finally paper pulp was scooped for paper formation and lemongrass fibre paper was soaked with flame retardant 10% for 10 minutes at room temperatures. The physical properties of the paper were tested – mass per unit length longitudinal and cross section burn tearing strength absorption and heat resistance. This research was conducted by cutting lemongrass leaves to a uniform length boiling them to separate the fibres for toughness with high strength: the longer the lemongrass leaves the greater the strength. The dirt mixed was removed by boiling the separated fibre. To achieve quality standards the products should be designed analyzed evaluated and modeling. Sampling group evaluation were used to help develop lemongrass fibre products for commercial production using natural resource with maximum cost benefit and technology transfer to the target group. The result of this research was to develop and process home furnishing accessories and souvenirs such as lamps photo frames paper boxes tissue box and souvenirs. The procedure for this research was to analyze the satisfaction level of trainees from Sridonpai Dumnoen Saduak District Ratchaburi community and interested groups amd found that the service provided by officer trainer service processing and accommodation were on average of high level (X = 4.45 4.35 4.22 and 4.42 ordering)

The purport of this research was to design and develop the garment pattern from Surin silk and relay the pattern action training in Technology. This research was the developmental research The tolls of the research were compose of tJ. categories g) patterns in one category the total was (O)tJ. patterns for example : women clothes men clothes skirts trousers and dresses. The questionnaire the opinion assessment the work evaluation the procedure training assessment the samples of this research were the group of g)oo interested persons and 1sltJ. trainees of community groups in Khwgosinrin district Surin province. The statistics were frequency value percentage value the standard deviation. The result of this research was the assessment of garment products from Surin silk for tJ. categories (O)tJ. patterns from the group of interested persons. There were g)(O)-do years old of female in government officers bachelors degree and incomes were (O)ooo(O)-(O)tJ.ooo baht. The thought that the garment products from Surin silk were A-men patterns B-women patterns C-skirt patterns were the most suitability in the pattern the design and the color. The generalization was d.tJ.~ d.db and d.dtJ. The procedure training assessment the trainee majority groups was g)(O)-do years old of female the occupation were farmers elementary education level and lower income tJ.ooo baht. Before training they had the knowledge and the ability in design cut and sew and decorate garments from silk garments in low level. After training they had the knowledge and the ability in design for g) mains in high level and they required to train in the next time in the most level and the work evaluation was succeed in practicing work of the trainees. The result of the trainees were succeed in taking design and cut and sew the garments from Surin silk was d.(O)tJ. in the excellent level. The garment patterns from Surin silk brought in original products that could apply the advantage effectively by the analysis in tJ. categories Q) patterns in one category in (O)tJ. patterns from Surin silk. Choosing tJ. design from the research project of design and development design and color of Surin silk.