The research was to develop environmental packaging from composite materials hyacinth fiber rice husk and coconut fiber for temperature preservation to replace the use of foam packaging that cannot be degraded naturally. In the composite materials water hyacinth fiber rice husk and coconut fiber at the ratios 7: 1: 2 1 : 1 : 2 and 1: 1: 1 were extruded by heat using isocyanate glue as a solder and testing the physical and biological properties of composite materials as fiberboard. For testing of temperature preservation of the bio packaging heat transfer test to obtain the bio-packaging for the environment the composite materials of fiber water hyacinth rice husk and coconut fiber at the ratio of 7 : 1 : 2 was the most appropriate type. Since it had a density of 0.7 grams per cubic centimeter strength of 26.76 MPa moisture content of 3.8 percent ages and swelling of 26.63 percent ages. In dry condition at room temperature it could store heat for 2 hours and could retain the cold temperature as shown for the temperatures rising from 4 to 30.7 degree Celsius within 2 hours. This research therefore presents a new alternative method of natural fiber composite materials application for temperature preservation in order to reduce the use of foam containers and increase cost value to natural bio waste materials.

Abstracts The study. Utilization coconut fiber added in Kha Nom Tong Muan. Aims to study the amount of coconut fiber in the production of Kha Nom Tong Muan basic recipe on the 3 levels such 25 g. 50 g. and 75 g. by weight of all ingredients. The plan was a randomized complete block. (Randomized Completely Block Design RCBD). The total amount of coconut fiber production level of 50 g. as the best recipe Kha Nom Tong Muan. Recognized in terms of appearance color sweet taste crispness overall liking by a mean of 8.20 8.03 8.06 8.20 and 8.16 order. The differences were statistically significant (p ≤ 0.05). Shelf life of coconut fiber added Thong Muan at 5 weeks Kha Nom Tong Muan packed in a Freud bag and then put the paper kept at room temperature. The random quality checks every week. This suggests that coconut fiber in Kha Nom Tong Muan products is safe for the consumer. And to study the consumer acceptance of food products with coconut fiber added in Kha Nom Tong Muan. Questionnaires were used of 100 consumers who were accidental. The satisfaction of the Kha Nom Tong Muan products Appearance. Sweet taste coconut fiber smell crispness and feel left behind. The analysis of coconut fiber added in Kha Nom Tong Muan filled has satisfaction level in this medium to get 71 percent.

This research aims to develop the ceiling board mixed with coconut coir. The 5 ratios of gypsum plaster: coconut coir: sodium silicate: tap water are equal to 1 : 0 : 1: 0.03 1: 100: 1: 0.03 1: 150: 1: 0.03 1: 200: 1: 0.03 1: 250: 1: 0.03 และ 1: 300: 1: 0.03 by weight. The ceiling boards were produced by casting in normal temperature (30 – 35 degree of Celsius). The properties testing of ceiling board mixed with coconut coir followed the TIS 219-2009 standard (gypsum plasterboard) including: breaking load nail pull resistance deflection water absorption density and thermal conductivity coefficient. From the results 1 : 1 5 0 : 1: 0.03 is the most suitable ratio of ceiling board mixed with coconut coir. This developed ceiling boards can reduce the quantity of coconut coir waste and get the good thermal insulation ceiling board products

This research is aimed at studying the development of strong and high strength fiberboard from coconut fiber and corn plant. This is the second consecutive year by using natural latex. To enhance thermal insulation performance. By using the cement ratio: fine sand: coconut pulp: corn fiber: water: surfactant: surfactant is 1: 0.2: 0.0125: 0.0375: 0.3: 0.03: 0.04 by weight Then add natural rubber latex at cement ratio: 5: 1 ratio of natural rubber latex: 1: 0.05 1: 0.10 1: 0.15 1: 0.20 and 1: 0.25 by weight tested in accordance with TIS 878- 2537 on cement slabs. : High density the test results show that the ratio of 1: 0.05 is the fiber cement ratio. The most appropriate the amount of natural latex said. Can make fiber Cement sheets. Best compression and bending strength. And has passed the standard TIS 878-2537 cement fiberboard developed this can help reduce the amount of natural latex is very high. And have a good thermal insulation properties

Nata de coco rich in high dietary cellulose microfiber of low calories and thus suitable to be promoted as healthy drink is derived from bacterial fermentation of coconut water (an agricultural by-product). In this study the optimal amount of nata de coco to be added to mao juice was investigated. Nata de coco was produced by using Acetobacter xylinum TISTR 86 cultured at 30oC for 15 days in a plastic box containing culture medium which was composed of 92.5% coconut juice 0.5% ammonium sulfate 5.0% sucrose and 2.0% vinegar. Hedonic scale (1-9 point) sensory evaluation was used to select the optimal ratio of nata de coco from the 3 ratios of 5 10 and 15% to be added to mao juice. Based on taste and overall liking the most favorable mixture is to add nata de coco of 10% to mao juice. Finally the chemical physical and microorganism properties of mao juice with nata de coco in a 180 ml clear-glass bottle were measured after it was stored at room temperature for 1 month. This mixture product was found to beneficially contain fiber two times the amount of that of sole mao juice. The result suggests that these variable parameters of mixture product were accepted base on the Thai Community Product Standard (486/2547).