This research aims to study and compare Knowledge Attitudes and Practices of Electronic Documentation Systems. Of the Faculty of Home Economics Technology 117 Students in Rajamangala University of Technology Phra Nakhon classified by personal Factors.The research instrument was a questionnaire with the characteristics of tools and tools forresearch. The questionnaire was designed on the research concept. The characteristics of the questionnaire was closed- end question and open- end question. Descriptive analysis: frequency percentage mean and standard deviation t-test and F-test The study indicated that Knowledge attitude and performance. An electronic record system that affects the effectiveness of Faculty of Technology Home Economics Rajamangala University of Technology Phra Nakhon Personal factors Mostly sexual Female between 25 and 35 years old. Average monthly income 15000 – 25000 Type of Academic Teaching Experienced in work 5- 10 years and most have access. Trained How to use the system of electronic documents. Knowledge Understand about the electronic document system found that the staff of the Faculty of Home Economics. Knowledge in the high level. I know that the electronic system. Useful in the field. Space saving for document storage. The attitude of personnel to the information system. Electronics They found that they had a high level of feedback and a good working relationship with journalists.Electronics can be operated with a medium electronic system. The analysis compares data wirefree personal factor affect performance in different applications. The system is classified according to the individual factors and test the hypothesis using. The t- test and F- test were statistically significant at the 0. 05 level. Knowledge Understanding personal factors in terms of gender has no effect on the effectiveness of the journal. Electronics Level Comments Attitude In addition Overview does not affect the performance of electronic records. Level of feedback Job performance was classified according to personal factors in terms of gender. The electronic registries were significantly Different at the 0.05 level.

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.

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).

The purposes of this research were to study organizationaL climate work motivation and work efficiency of employee at Rajamangala Universit of Technology Phra Nakhon. This is a quantitative research which samples were collected from 304 Rajamangala University of Technology Phra Nakhon employees by using proportional stratified random sampling. Data were collected through questionnaire and analyzed by frequency percentage mean standard deviation Pearson Product Moment Correlation Coefficient and multiple regression analysis. Results of this study found that : 1) organizational climate work motivation and work efficiency of Rajamangala University of Technology Phra Nakhon employees is in the high level in overall image and in individual aspect; 2) four aspects of organizational climate including the attachment and faith aspect the organization structure aspect the acceptance aspect and the work standard aspect.had an effect on work efficiency of employees at Rajamangala University of Technology Phra Nakhon. These factors couldexplain 41% of variance to work efficiency; and 3) Two factors of work motivations affected work efficiency of employees at Rajamangala University of Technology Phra Nakhon. These two factors could predict 57% of variance to work efficiency. Keywords: Organizational Climate Work Motivation Work Efficiency