Development of Liquid Soap with Banana Peel Pulp. We have studied the process of developing a recipe and product processing pulp peel bananas: banana peel and pulp of 3levels which take data from a survey of consumer behavior to suit the application. Andhave studied the sensory quality of the products liquid soap mixed pulp banana peel on 3 levels 5: 48.6 10 43.6 and 15 38.6% indicated that test scores give the formula 2 (20:10). in terms of color homogeneity. And texture (thick) overall. Levels like moderately to like verymuch. In terms of cleansing and smell no different at a statistically significant (p> 0.05) werethen tested for quality physical found that Liquid Soap with Banana Peel Pulp Formula 10:43.6% of the color. lightness (L *) was 59.6 ± 0.01 redness (a *) was -0.42 ± 0.01 andyellowness (b *) were 1.31 ± 0.01 which liquid soap is opaque. Because of the banana pulp is mixed in liquid viscosity in the 2584 Point Centrino bubble volume 370 ml and the water chemistry. The pH value of 6.52 ± 00.1 in the pH range 5-8 Thai Community Product Standard. Microbiological quality The shelf life of the product liquid membrane banana: banana peel and pulp. Store in a sealed jar per piece. Kept at room temperature The products were analyzed analyzed microbiological quality. Therefore the total plate count And yeast and mold By sampling every 1 week for a period of 8 weeks the total plate count<10 (CFU / g) Clostridium spp. Was not found Staphylococcus aureus None Streptococcusspp. Did not find Salmonella spp. Did not find Pseudomonas aeruginosa is found Coliform bacteria less. 3 MPN per gram Escherichai coli has been found safe for consumption. The resort complying with (TCPS. 95/2552) is to be a Thai Community Product Standard LiquidSoap of bacteria must be less than 1000 colonies per gram. Or cubic centimeters Meet ThaiCommunity Product Standard Liquid Soap education acceptable to the liquid membranebanana: banana peel and pulp were found to have a moderate satisfaction. Irritation andfeeling 100 percent.

Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children teenager and adult which live in central city. In this study has aimed to 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD to design the method and has a stable variable is 1 % CaCo. The part of vary variables are the ratio between banana flour (BF): corn flack (CF) and the processed condition of IBC at 30:70 had a fit extend ratio. And this research study about the level of GS at3 levels 03 and 6 g. which at 6 g.the IBC had well scores of 7 to 8 (likr moderately to like very much; used 9 Points Hedonic Scale method for the sensory test)