The purpose of this study is for 1.) Study the proper quality of whey protein and sweetener in gummy jelly 2.) Study about nutrition value of reduced calorie gummy jelly fortified with whey protein 3.) Study consumer acceptance of reduced calorie gummy jelly fortified with whey protein by assessing from sensory and physical quality and chemical composition. The results showed that the proper quality of whey protein is 20 percent and the sweetener ratio (sugar:xylitol) is 0:100. The testers gave the scores for consumer acceptance on the appearance color smell taste texture(elasticity) and fondness of the products and the scores are 7.44 7.14 6.90 7.64 7.90 and 7.76 respectively. The chemical composition analysis in 100 grams gave the energy 261.60 kilocalories carbohydrate 88.57 grams protein 9.84 grams fat 0.09 grams and fiber 0.54 grams Consumer acceptance of reduced calorie gummy jelly fortified with whey protein from 120 people the results show that who knew gummy jelly and had it before is 93.4 percent who knew whey protein and had it before is 37.5 percent who thought the reduced calorie gummy jelly fortified with whey protein is interesting product is 35.9 percent who accepted the reduced calorie gummy jelly fortified with whey protein is 99.1 percent who would accept the reduced calorie gummy jelly fortified with whey protein if it gives lower energy than general gummy is 97.5% and who will buy the Reduced sugar gummy jelly fortified with whey protein is 97.5%

The Thai wisdom knows the benefits of Carissa carandas L. to be used as a traditional herbal medicine. However there was no scientific evidence to show that Carissa carandas L. of Thailand can treat gout or not. In this research the Carissa carandas L. fruit extract in semi-ripening and ripe stage were studied for the phytochemical and inhibitory activity of xanthine oxidase one of the causes of gout. The result of hytochemical indicated that the crude extract from semi-ripening stage fruit contained many substances; phenolic compounds alkaloids flavonoids terpenoids saponins and deoxy sugars. While the ripe stage fruit contained the similar substances excepted saponins. The extract solution of Carissa carandas L. showed the xanthine oxidase inhibitory activity as the ethanolic extract solution gave the higher activity than water extract solution. The crude extracts of semi-ripening stage fruit presented the higher activity than the ripe stage one with the IC 50 values of 2.40 ± 0.05 and 2.87 ± 0.37 mg/mL respectively. The result of ripening stage with different phytochemical may be related to inhibition of xanthine oxidase activity. Therefore the selecting of sampling period and purification of extract may be a choice for using as medicine for gout

The study of Batik paper from Shampoo Ginger tree objectives are to understand the production process and the target market satisfaction. The researchers did a study and have made three batik paper formulas from Shampoo Ginger tree. Five batik paper specialists have been asked to comment and choose the preferable one. After their advices and adjusted the completed version of Shampoo Ginger tree batik is introduced to a sample of 50 people to find their satisfaction and interest. The study shows that The process of making Shampoo Ginger tree batik are as follow. First boil the trunk with sodium hydroxide in ratio of 1 kilogram of trunk to 200 grams of sodium hydroxide with 3 litres of water for 1 hour until it softs.Then blend the boiled pulp for 20 minutes after that drain them on the 20 inches’ width 25 inches’ length grate spread them equally at the preferable thickness. Then let them dry in a sunlight or wind. Until it is completely dry then can remove it from the grate. For the drawing batik design start with black pencil drawing. Then re-draw it with melting wax. The wax formula is 10% paraffin and 90% wax (KeeRee Wong village). Then paint a natural color inside the wax lines wait until it all dries and then remove the wax lines. The overall results of target market satisfaction is in the highest level with mean 4.50 The range of most to the least levels of satisfaction are as follow:The highest satisfaction is adding value to Arts and Crafts products with mean 4.70 The size standard of the product with mean 4.62 The natural color paints with mean 4.52 The drawing on the papers help adding value to theproduct with mean 4.52 The batik drawing designs with mean 4.50 The beautiful natural color batik painting with mean 4.48 The equally thinness of the batik papers with 4.36 The thinness of paper that suitable to make batik technique with 4.34 And the least satisfaction is the durable of the final product with mean 4.30

The objective of this research is to find out the factors that affect academic achievements in the subjects which are fulfilled by using e-Learning in RMUTP by using questionnaire. The questionnaire is separated into 2 parts the first part is to find out the satisfaction level of each factor and the second part is to find out the effective level of each factor. After the researcher analyzed the data of tested questionnaire of 169 samples students by using Simple Sampling method from 294 students who study in the subjects which are fulfilled by using e-Learning the information were as follows: 1. The satisfaction level of factors is between normal And high the mean of satisfaction level of computer and internet infrastructure factor is normal ( x = 2.81) the mean of satisfaction level of supporting e-Learning system factor is normal ( x = 3.27) the mean of satisfaction level of the supporting personal factor is high ( x = 3.50) the mean of satisfaction level of e-Learning benefit is high ( x = 4.11). 2. The mean of effective level of computer and internet infrastructure factor is very high ( x =4.29) and the mean of effective level of supporting e-Learning system factor is normal ( x =2.98) In concluding to above information the computer and internet infrastructure factor is the factors that affect academic achievements in the subjects which are fulfilled by using e-Learning in RMUTP.