This research aims to for the development of an automated message response system using the LINE bot program for supporting information technology work. For supporting the reporting of computer problems the Internet the use of audiovisual equipment within the Faculty of Business Administration. Including basic troubleshooting for users. The results showed that developing an automated message response system using the LINE bot program. For IT support the use of Line Bot by using Line to report problems enables better interaction between users and device administrators. Allows users to be aware of basic solutions. Which is also a convenient and quick way to report problems save cost because within the area of the Faculty of Business Administration Rajamangala University of Technology Phra Nakhon has full internet service that the lecturer and staff can connect internet at all times.

This research aims to study 1) personal factors affecting confectionery brand loyalty 2) and the service marketing mix factors affecting confectionery brand loyalty. The service marketing mix can be used to create a change in consumer behavior to buy and drive subsequent purchases. Samples were drawn from a population aged between 15-60 years in Bangkok for 400 people sampling. The data collection was done by an interview with questionnaires. The statistics used to analyze the data were descriptive statistics like mean and standard deviation while inferential statistical analysis was T-test F-test and regressing analysis. The results were as follows: 1) most samples were female with Bachelors degrees single status private employee status and a monthly income of 10001-15000 baht. 2) Service marketing mix factors had a high impact on brand loyalty. If sorted in descending orders those are product personnel and process respectively. 3) Demographic factors affecting the brand loyalty of dessert when different levels of education had different effects on purchasing intention and complaint behavior while tested statistically significant at the 0.05 level. 4) The statistical correlation tested in the service marketing mix found a relationship with brand loyalty in all aspects of the services marketing mix with confectionery. The most correlated values were physical components at a moderate level followed by marketing promotion and distribution at an average level. Personnel products and prices had an effect at low levels respectively.

The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical quality of frozen chocolate mousse using randomized complete block design (RCBD) method at 95% reliability. The quality of senses sight color smell taste and texture and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point hedonic scale to test the product. Research results showed that the testers preferred the product that was frozen for 40 minutes the most. In terms of color smell taste and overall preference the mean was 4.50 4.41 4.00 4.35 4.25 and 4.21 respectively. The physical quality test results indicated that the texture of the mousse frozen for 30 minutes had the best hardness adhesion and flexibility 27.53 3.17 0.43 and 1.21 respectively. The product frozen at 40 minutes had the highest lightness (L*) yellowness (b*) and redness (a*) 40.15 13.03 and 22.31 respectively with the statistical significance (p≤0.05).

The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed basic yogurts 2 4 and 6 percent with other components in the formula: Pasteurized milk natural flavored yogurt granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic stable yogurt. Which the yogurt has 21 solids soluble in water white light yellow The texture of the yogurt is stable. After that mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios namely 30:70 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37 the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture ash fat protein fiber protein and carbohydrate was found to be 86.81 ± 2.83 0.40 ± 0.32 0.37 ± 0.23 3.02 ± 0.77 0.14 ± 0. 26 and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days found that total microbial count yeast mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)

The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% 2% 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance color odor taste texture (crispy) and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean) analyze variance (Analysis of Variance ANOVA) and compare differances mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of tuiles namely found that the tasting person accepted the formula 1 in appearance color taste texture (crispy) and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance color odor taste texture (crispy) and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color odor texture ( crispy) and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance color odor taste texture ( crispy) and overall preference there are significant difference at the level of 0.05.