Utilization of tea seed oil Substitute butter in Perilla seed cookies product the objective for (1) study the basic formula of butter cookies (2) study the appropriate amount of Perilla seed for supplement in butter cookies products (3) study the amount of tea seed oil substitutes for butter in Perilla seed cookie products (4) study the nutritional value of Perilla seed cookies using tea seed oil instead of butter and (5) to study consumer acceptance of Perilla seed cookies using tea seed oil in place of butter. The results of the selection of the 4 basic butter cookie recipes found that the tasting panelists accepted the formula 4 in terms of overall liking appearance color aroma taste and texture at a high level. The 4 butter recipe has higher brightness redness and yellow because of the different proportions of ingredients and the mixing time affects the formation of cookies as for the hardness of the butter cookies in which the sensory quality corresponds to the physical quality. The respondents rated the liking of the butter cookie formula 4 in texture characteristics the most. (2) to study the optimum amount of Perilla seed for supplement in butter cookies at 4 different levels percent of 5 percent of 10 percent of 15 and percent of 20 of the total weight. It was found that panelists accepted the formula 2 percent of 10 in overall liking appearance color aroma taste texture to a high level. Supplementation withn increasing amount of Perilla seed brightness red and yellow affect the color value of the sesame cookies. (3) To study the amount of tea seed oil substitutes for butter in different 3 levels of Perilla seed cookies product which are percent of 40 percent ofm 50 and percent of 60 of the weight of butter. It was found that testers accepted

1. To study the personal factors of Diploma students in Ubon Ratchathani Vocational College 2. To study the knowledge about healthy food consumption of Diploma students in Ubon Ratchathani Vocational College. To study the healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 4. To study the relationship between personal factors and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College 5.To study the relationship between knowledge about healthy food and healthy food consumption of Diploma students in Ubon Ratchathani Vocational College amount 313 students.The instrument used in the research is the questionnaire. The statistics used for data analysis is frequency percentage and chi-square values and sampling by method of landscape The results revealed that. 1) Most of the students are female aged between 18-20 years they are studying in the first year Department of Business Administration. They live in a dormitory Ubon Ratchathani Province they get money from their parents 51-100 baht and the index is in the normal range. 2) Most students have knowledge about healthy food. The index is in good. 3) The objective of consuming healthy food is for health. The types of health food that are most commonly consumed are fruits and fruit products. Frequency of consuming healthy food 3-4 times per week. The average cost of consuming healthy food is 51-100 baht per time and receiving health food news from YouTube. Where to buy healthy food is the fresh market / night market. The most popular healthy food items are fruit salads and soy milk. 4) The relationship between personal factors and healthy food that gender is correlated with the frequency of consumption of healthy food. Field of study housing characteristics and money received from parents per day correlated with the cost of consuming healthy food on average per time and the statistical significance is at the level of .05 5)The relationship between knowledge of healthy food and healthy food consumption found that there is a relationship between the frequency of healthy food and the cost of healthy food consumption per time and the statistical significance is at the level of .05

The purpose of this research was to: 1) use Multimedia Development to instruct Secondary 1 students learning Basic Sewing in Home Economics subject 2) compare academic achievement of students taught with the multimedia instruction and students taught with the conventional method and 3) study student satisfaction of the Multimedia Development technique Basic Sewing in Home Economics subject. A sample of 60 secondary 1 students attending Sinakharinwirot University Prasanmit Demonstration School was chosen using Cluster Random Sampling and were classified into 2 groups of 30 students; the first being the experimental group instructed with the Multimedia Development technique and the second being the control group instructed with conventional methods. The instruments of this research include lesson plans multimedia an evaluation form to track the multimedia efficiency a practice evaluation form and a questionnaire surveying student satisfaction. The statistics used for the data analysis were percentages mean standard deviation and a t-test. The results were as follows: 1) using Multimedia Development to instruct Secondary 1 students learning Basic Sewing in Home Economics subject achieved the efficiency of 82.14/80.06 2) the students taught with the multimedia technique have greater after learning achievement than those taught with the conventional method; statistical significance was at the .05 level and 3) the student satisfaction of the Multimedia Development technique Basic Sewing in Home Economics subject in high level is (x̅ = 4.42S.D. = 0.54)

The objective of this research is to study the factors affecting the academic position of faculty members of the faculty of science and technology Rajamangala University of Technology Phra Nakhon which consists of 5 divisions; Division of Environmental Science and Technology Division of Industrial Materials Science Division of Computer Science Division of Science and Division of Mathematics and Statistics. By using SWOT Analysis tools it is found that the main strengths are the progress in the professions increasing of the development of their knowledge potential and fame. The main weakness is the lack of understanding of how to write teaching documents lack of time and lack of interesting research topics. An opportunity is the mandatory criteria of the university. The faculty has financial support for academic positions and other rights from academic positions. The threat is the lack of research budget. The faculty does not have specialized counseling officers and frequently change the assessment criteria. We use the results of the SWOT analysis to group relationships with the TOWS Metrix tool analyzed in the form of a matrix relationship to define different types of strategies to suggest the results of the study in formulating policies to help support and encourage faculty members of the faculty that can further be determined for academic.

The objective of this research was to study formulas basic production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color aroma taste consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes add unsalted butter add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color aroma taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60% fat 1.45% crude fiber 1.84% ash 1.07% protein 1.11 % calcium 85.37 mg/kg iron 0.44 mg/kg potassium 128.34 mg/kg and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old graduated bachelor degree a company employee and income 20001-25000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.