Nowadays Eye tracking technology is the next challenges of human computer interaction (HCI). This technology can help people all over the worldaccess computers through systems that use gaze control and especially important for people with physical disability. This research presents a system of assistive technology base on an eye-tracking interface while supported the communication system for independent living of persons with disabilities usability. The primary method of this system consists of a selection of pictogram buttons on three websites which used a low-cost eye-tracking device. The evaluation used the throughput of standards for computer pointing devices as a measurement of user performance to look at an on-screen target and dwell on it for 500ms for selection. The results showed that ten participants with a disability can be pointing and selection their overall mean throughput was 1.08 bits/s. Moreover the overall users of respondents were rather satisfied with the system. Consequently eye tracking technology is a great tool for interaction in the web application for a user with a disability.

This research is to investigate the effects of audit innovation on sustainable audit success of CPA in Thailand by collecting data from 4292 auditors in Thailand by using a questionnaire as an instrument. The results of statistics used for analyzing the collected data were simple linear regression analysis and multiple linear regression analysis indicated audit innovation had positive relationships with audit quality and audit reputation. Especially effective of Modern Equipment Integrative of audit search technique and audit quality had positive relationships with audit reputation. Moreover audit quality had positive relationships with audit sustainable. The results obtained from this study could be used as guidelines for developing creating and improving the efficiency of auditor performance and practice audit process to create reliability to the public and to be able to survive sustainably in a long period of time.

This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product made supplemented with cassava. From the test it was found about the appropriate quantity of cassava to supplement into four types of processed food product. The researcher had consumer test in order to test about acceptance of testers who are 40 instructors in field of Food and Nutrition field of Food and Nutrition Science and field of Food Service Industry using method of giving marks for favor in type of 9-point hedonic scale. The researcher supplemented cassava into barbecue powder French Fries at level of 0 2 4 and 8 percent of all ingredient. It was found that testers accepted the French Fries at level of 2 percent to be in level of moderate favor. The researcher made nuggets supplemented with cassava at level of 0 50 75 and 100 percent of all in gradient. It was found that testers accepted the nuggets at level of 75 percent. The researcher supplemented cassava into fish cake at level of 0 40 60 and 80 percent of all ingredient. It was found that testers accepted the fish cake supplemented with cassava at level of 60 percent to be in level of moderate favor. The researcher made crispy cassava mixed with Barbecue power at level of 2 4 6 and 8 percent of all ingredient. It was found that the testers accepted the crispy cassava at level of 4 percent to be in level of moderate favor. Regarding nutritional value of French Fries it was found that cassava for 2 percent in French Fries with Barbecue powder had moisture value for 28. 25 percent fat value for 27.21 percent fiber for 2.22 percent ash for 2.28 percent and protein for 2.22 percent. Nugget it was found that nugget supplemented with cassava for 75 percent had moisture value for 53.35 percent fat value for 6.47 percent fiber for 1.67 percent ash for 1.94 percent and protein for 17.98 percent. Fish cake it was found that fish cake supplemented with cassava for 60 percent the chemical quality had moisture value for 50.92 percent fat value for 13.78 percent fiber for 2.69 percent ash for 2.85 percent and protein for 21.97 percent. Crispy cassava mixed with Barbecue powder it was found that crispy cassava mixed with Barbecue powder for 4 percent chemical quality had moisture value for 1.39 percent fat value for 21.04 percent fiber for 3.64 percent ash for 3.05 percent and protein for 2.22 percent. However supplementing of cassava in four types of processed food products can be made but there shall be realizing about chemical elements of primary components such as moisture and fat quantity. These elements may affect the physical features for example smell and taste and texture. These features had effect on product acceptance. Study result of acceptance of consumers which had effect on products of semi-finished sauce supplemented with cassava; 100 consumers are at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and Thewet Market. Regarding information of feeling on acceptance of French Fries product of cassava mixed with Barbecue powder it was found that consumers were satisfied with product of French Fries of cassava mixed with Barbecue powder for 2 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of Cassava product it was found that consumers were satisfied with Fried Cassava product of 40 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of French Fires product of cassava nugget it was found that consumers were satisfied with cassava nugget in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of crispy cassava mixed with Barbecue powder it was found that consumers were satisfied with crispy cassava mixed with Barbecue powder in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Result of technology transfer in project of tapioca potential development in producing of semi-finished sauce product which was held on 10-11 August 2019 at Tapioca Farmer community Enterprise Group Khon Buri District and Nong Bunmak District Nakhon Ratchasima Province there were 45 trainees. From evaluation it was found that 45 questionnaire respondents brought knowledge to utilize numbering 45 persons to be 100 percent. The satisfaction of academic and professional service receivers towards benefit from service of trainees was in much satisfaction and the most satisfaction to be 100 percent.

The objectives of this study were to investigate the three basic egg cake recipes to study the content of four types of perilla frutescens in egg cake at perilla frutescens 0% 1% 2% and 4% percent of total ingredient weight and to study the content of four types of garlic butter in egg cake 0% 5% 10% and 20%. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) Least Significant Difference (LSD) and Duncan’s New Multiple Range Test (DMRT) From the study on the three basic egg cake recipes it was found that most of tasters accepted second recipes. In terms of appearance color flavor taste texture and overall liking in medium. When the variance was analyzed and statistical difference was compared it was found that the color flavor and texture was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of perilla frutescens egg cake. it was found that most of tasters accepted perilla frutescens 1%. In terms of appearance color flavor taste texture and overall liking in medium.When the variance was analyzed and statistical difference was compared it was found that the color was different with statistical significance at the 0.05 level. From the study on the amount of four recipes of garlic butter egg cake. it was found that most of tasters accepted garlic butter 10% In terms of appearance color flavor taste texture and overall liking in medium to very When the variance was analyzed and statistical difference was compared it was found that the appearance flavor taste texture and overall liking was different with statistical significance at the 0.05 level.

The purpose of the study was to synthesize the element of educational management to develop graduates of mass communication in digital era according to the views of experts. The data were collected by an in-depth interview using structured interview about of mass communication education in social context and digital era from 16 experts who were academics and professionals in mass commmunication. Data analysis and synthesis by using data synthesis tables to classify elements of education. It was found that: There were three main elements and 28 minor ones of educational management forms as follows: (1) Curriculum: knowledge of mass communication perception of media contexts interdisciplinary knowledge writing and communication skill and the integration of contents. (2) Learning management: analysis thinking development critical thinking development creative thinking development communication skill flexible learning cooperative learning action learning experiential learning to build new paradigm development of morals and work ethics professional skills integration and content management media convergence and cross-platform media nurturing of volunteering spirit and social responsibility technology literacy skills technical visits to mass communication organization. (3) Learning environment: sufficient equipment updated technology work space sightseeing activity corner covered network and accessibility news and information cornerand student work exhibition corner.