Fresh coconut syrup is a product from coconut spadix which has unique sweet taste and odor. Due to its short storage life it is usually processed into palm sugar. Development of new product from fresh coconut syrup would add more value by using it to produce crispy jelly. A suitable formula selected as a basic formula used 42.11 percent of refined sugar 56.14 percent of water and 1.75 percent of jelly powder. The basic formula was adjusted by calculating amount of water and soluble solids. Then a study was conducted to determine suitable amount of refined sugar heating period and drying temperature. It was found that a higher ratio of refined sugar and heating period led to increased concentration level of the mixture. As a result the crispy jelly had higher amount of sugar chips on the jellys surface and higher level of hardness. The highest score given by testers was for crispy jelly which used a ratio of fresh coconut syrup and refined sugar at 1:0.6 and 1:0.8 heating period of 5 minutes. Drying crispy jelly at higher temperature resulted in decreased drying period and higher degree of hardness. Drying at 70 degree Celcius produced crispy jelly with good quality which received the highest likeness score from testers. A study that kept crispy jelly in plastic box for at least 8 weeks showed that the tested condition could effectively maintain good quality of the crispy jelly.

This research had objectives to study the proper amount of adding of unused water melon peel in products of tomato sauce chili sauce pizza sauce and seafood sauce. This research studied the nutritional value of sauce products and studied the acceptance of consumers towards sauce products. The test found about the study about proper amount of unused water melon peel in four kinds of sauce products. The researcher tested about acceptance of forty examinees who are instructors in field of Food and Nutrition majoring Food and Nutritional science and majoring Food Service Industry by using 9-point hedonic scale by adding water melon peel into tomato sauce at levels of 5 10 and 15 per cent of all ingredients It is found that the examinees accepted chili sauce at level of 15 per cent that is in the much favor level (8). The chili sauce has been added with water melon peel at levels of 3 6 and 9 per cent of total ingredients. It was found that the examinees accepted it at level of 9 per cent that was from the level of moderate favor to much favor (7-8). The examinees accepted pizza sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 30 per cent which was in the level of much favor (8). The examinees accepted seafood sauce which has been added with water melon peel at level of 10 20 and 30 per cent of all ingredients. It was found that examinees accepted at level of 20 per cent which was in the level from moderate to very much favor (7-8). When the researcher studied the physical features of sauce product it was found that pH value at which was 25 degrees Celsius was in range of 3.90 3.49 3.83 and 2.73. The viscosity value was 4650cp 32639cp 37760cp and 612cp or centipoints respectively. Nutritional value of sauce product it was found that tomato sauce which has been added with water melon peel for 15 per cent has total calory for 70 per cent protein for less than 1.25 per cent fat for 0 per cent ash for 1.43 per cent carbohydrate for 17.5 per cent and moisture amount of 81.1 per cent. Chili sauce which is added with water melon peel for 9 per cent has total energy for 71.2 per cent; protein is less than 1.25 per cent fat is 0 per cent ash is 3.85 per cent; carbohydrate is 17.8 per cent and it has moisture amount of 78.4 per cent. Pizza sauce which is addedwith water melon peel for 30 per cent has total energy for 145 per cent; protein is less than 1.25 per cent fat is 3.49 per cent ash is 3.18 per cent; carbohydrate is 28.5 per cent and it has moisture amount of 64.8 per cent. Seafood sauce which is added with water melon peel for 20 per cent hashas total energy for 91.8 per cent; protein is 1.59 per cent fat is 0.20 per cent ash is 4.19 per cent; carbohydrate is 20.9 per cent and it has moisture amount of 73.1 per cent. However adding of water melon peel into four kinds of sauce products can be done but it should be realized about chemical components of starting components for example moisture amount and carbohydrate. These components may affect physical features for example smell flavor and texture. These features affect acceptance of products. From technology transfer of sauce products from water melon rind at 157/16 moo 9 Kao San housewife Group agricultural enterprise Bang Plee Bang Pla Samut Prakarn. 50 housewife Group agricultural there the level of satisfaction in every aspect.

This research aims to produce scrap page kaolin of brick construction. The kaolin clay ratio of 100: 0 80:20 60:40 50:50 40:60 20:80 and 0: 100 by volume Add mixed with rice husk and rice 15 percent by weight A total of seven ratios. According to standard tests or TIS. 77-2545 ordinary story brick building. The moisture content and water absorption is increasing. While density Thermal conductivity resistance flexural and compressive strength tends to decrease. The best ratio of 80:20 by volume with compressive strength 43.16 kg / cm 2 and 24.93 percent water absorption. Criteria standard of TIS. 77-2545 requiring compressive strength not less than 35 kg / cm2 and water absorption must not be higher than 25 percent. Can be used in the manufacture of brick construction including building decorative wall can be developed into products. Because skin color and beautiful