The Research Projects of Production of Deodorizing Charcoals from Mangrove Charcoal : an Applied Local Wisdom of “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samutsongkarm Province. The objective is as follows. 1) Design and development of charcoal deodorizing from mangrove charcoal. 2) To pass on knowledge of the invention of deodorize charcoal ones. The results revealed that 1. 5 experts answer Questionnaire about the model of charcoals derived from mangrove. Most of souvenir were chosen by expert are deodorizing pillow deodorizing cactus pot and deodorizing key chain. Most of home decoration product are deodorizing mobile deodorizing tissue box and deodorizing picture frame. 2. The target group questionnaire satisfaction was as follows. Course with satisfaction The Research Projects of Production of Deodorizing Charcoals from Mangrove Charcoal : an Applied Local Wisdom of “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samutsongkarm Province. Consider each objective found. The objective of the research project was accord with demand of the community was the highest level with average 4.82. Accord with the needs of the trainees and up-to-date content of the curriculum with average was 4.8. Overall consideration was found highest satisfaction average was 4.71 with standard deviation 0.60. Satisfaction with the research project of Production of Deodorizing Charcoals from Mangrove Charcoal : an Applied Local Wisdom of “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samut songkarm Province. When considering each topic That was found as following. In the service processing the project team were prepared and also concentrate to good service 4.82 Secondly the lecturers had the highest level of expertise and also knowledge in the content was training with an average of 4.80. Satisfaction was at the highest level. The mean was 4.67 standard deviation was 0.82. Satisfaction of product The Research Projects of Production of Deodorizing Charcoals derived from Mangrove : an Applied Local Wisdom OF “Pleakmai Group” at Baan Khaoyeesarn Amphawa district Samutsongkarm Province as following. The souvenir The target group is satisfied with the souvenir. Satisfaction of deodorizing cactus pot was highest level average was 4.73. Satisfaction of deodorizing pillow was highest level average was 4.72. And satisfaction of deodorizing key chain was highest level average was 4.33. The Home decoration The target group satisfied with the home decoration. Satisfaction of deodorizing tissue box was highest level average was 4.79. Satisfaction of deodorizing mobile was highest level average was 4.71. And satisfaction of deodorizing picture frame was highest level average was 4.65.

The article “King’s wisdom for the development in higher education Institution” aims to follow in the footsteps of the King Bhumipol Aduyadej Rama 9 and to be grateful for the mother land the application the King’s wisdom to be framework for the development in higher education plan in accordance with the 15 years long-term plan N๐. 2 (BE 2551-2565) and the National Economic and Social Development Plan N๐. 12 (BE 2560-2564) which adheres to the guideline “philosophy of sufficiency economy.” The results of the analysis of the King’s wisdom in accordance with the framework of the Higher Education Development Plan and the National Economic and Social development Plan for the development of four main missions: men working goals and organization. Summary King’s wisdom is a science of development that can be develop in every area perfectly in science technology research and innovation by focusing on people as the center with developing people to have knowledge skill social responsibility with ethics and morality to be a perfect person in order to be ready to live in a modern world and world trend which being aware of moderation reasoning and having good self-immunity and not abandoning the cultivation of morality as well as being able to live happily and living together in peace.

The purpose of this research is to study the suitable quantity of palm sugar in food products. Study on the quality of food products from the processing of palm sugar. And the study of consumer test on food products from the processing of palm sugar. Products from the processing of palm sugar: sorbets palm sugar palm sugar is ready to drink mixed bacterial cellulose palm sugar and Jelly palm sugar. By planned Randomized Complete Block Design (RCBD) by means of taste was rated as level 9 point hedonic scale .The number of people 70 and tastings people compare the differences of average at 95 percent confidence level by the way Duncans New Multiple Range Test (DMRT) with statistical software program. And the acceptance of consumers towards processed products derived from palm sugar to taste panelists by scoring a 5 level (5 Hedonic Scale) sensory. The appearance color aroma taste texture and overall liking. The sampling plan was not specific. Or random chance (Accidental Sampling) by testing with Consumer Test were 150 people which is the faculty and students. Faculty of Home Economics and individuals in the area Faculty of Home Economics Rajamangala University of Technology Phra Nakhon according to studies it has been found that. Sorbets palm sugar products. The study found that formulations 2 is a basic recipe that has scored the most respected. The amount of palm sugar the yellow and smell of palm sugar. The taste is very sweet and a smooth texture. The study of the physical quality of sorbets palm sugar found that the sweetness of 26 Brix 24 percent cost overrun an overrun of the ice cream is in the range of 20-150 percent. melting of ice Made from pasteurized cream in a range from 91.66 to 95 the percentage of melting ice cream is based on heat from the environment into the ice makes the ice crystals melt by early dissolution rates are low he added. Higher over a longer time. Chemical analysis showed that palm sugar sorbets energy consumption per unit of 110 kilocalories carbohydrates 27.6 grams protein <1.25 grams fiber 0.08 grams humidity 72.0 grams and ash 0.44 grams. Study on the acceptance of consumer acceptance of the products sorbets palm sugar. And to evaluate the sensory qualities of appearance color aroma taste texture and overall liking. The average is 4.42 4.34 4.08 4.20 4.38 and 4.42 respectively showed that consumer acceptance of products sorbets palm sugar 150 people representing 100 percent. Jelly Ready to drink products palm sugar. The amount of palm sugar levels at 70% of carrageenan to 5% and the amount of Bacterial cellulose palm sugar at 15% of the panelists for the most respected. Characterized by stable Pale yellow transparent palm (4) sugar moderate odor flexible texture with a medium The study on the physical properties of the Ready-to-drink products Jelly palm sugar found that the color Hue 2.5Y the brightness of the color Value 9 and the brightness / saturation Chroma 2 the sweetness of the jelly juice jaggery was 18 Brix and pH - 6.5. Study the nutritional Ready-to-drink products Jelly palm sugar 125 grams chemical analysis showed that the energy 50.8 kilocalories carbohydrates 12.7 gram protein 0.20 gram fiber 0.24 gram moisture 87.1 gram and ash 0.24 gram. Results of studies of consumer acceptance. It found that the testers tasting side appearance Color smell taste texture and overall preference. Average 4.46 4.47 4.37 4.06 4.23 4.41 and points respectively. Ready-to-drink products Jelly palm sugar to resemble the physical side is light brown. Resembles the aroma is sweet palm sugar because it has just the right amount of bacterial cellulose palm sugar so making the Jelly palm sugar is flexibility. There is a water medium consumers like and is consistent with the results most accepted tasting Jelly ready to drink products palm sugar 98.00 percent. Bacterial cellulose products palm sugar. It was found that the formulation 2 basic and score the most respected at the level of 1: 1 the sweetness of 11 Brix due to the sweetness in the appropriate range 9.5-13.5 Brix. If more or less too a little texture with flexibility. Study the quality of bacterial cellulose from palm sugar has found a physical quality thickness 1.50 centimeter weight 830 gram. pH-value equal to the value 4.80 of the sweetness equivalent to 11 Brix chemical quality found that the quantity of 100 gram Bacterial cellulose products palm sugar showed that the energy 133 kilocalories Carbohydrate 32.80 gram protein< 0.21 grams fat 1.25 grams of moisture 67.00 grams and fiber 0.69 grams the study found that in side to accept the appearance color smell taste texture and overall preference. This equals an average 4.39 4.41 3.66 4.33 4.40 and 4.28 respectively of the consumers. It found that consumers accepted tasting bacterial cellulose products palm sugar 100 percent. Palm sugar Ready to drink products mixed Bacterial cellulose palm sugar. The basic formulation of palm sugar formulations 3 and with the highest score on every side. Due to the muddy liquid palm sugar the natural flavor of adopting. Bacterial cellulose content was suitable 15 percent and the amount of pectin found that 3 percent is the optimum because the pectin substances causing gel. If there is a lot of water quantity will be thick and viscous too. Do not be the good characteristics of palm sugar is ready to drink. Physical analysis it was found that the quantity of the acid-base 6.5 the sweetness 16 degrees Brix. And the chemical analysis showed that the energy 60.4 kilocalories carbohydrate 15.1 grams protein less 1.25 grams fat 0 g fiber 0.39 grams and Ash 0.27 grams. The (5) adoption of palm sugar products ready to drink mixed bacterial cellulose it is found that the appearance of color smell taste texture (viscosity). And preference overall average of the 4.39 4.41 3.66 and 4.33 4.40 4.28 respectively. Consumer acceptance of Ready-to-drink products palm sugar mixed Bacterial cellulose palm sugar 150 people representing 88.76 percentage. The result of knowledge transfer and technology of processed food products from palm sugar into the community for the private sector. It found that the majority of respondents are female is 22 people aged between 30-40 years. Satisfied with the broadcast the participants were satisfied with the results. At the highest level of satisfaction.

The research project on The potential of Siphonodon celastrineus Griff traditional medicinal plants of Thailand for treatment from local wisdom knowledge lead to the development of sustainable use with the objective of studying the botanical phytochemical and biological activity of the Siphonodon celastrineus to create confidence in the use of S. celastrineus in herbal medicine by using the bark leaves and fruit of the S. celastrineus to extract with 3 types of solvents. Each of hexane ethyl acetate and methanol respectively from low to high polarity. All nine extracts will be extracted. Preliminary examinations for phytochemistry Antioxidant activity by DPPH radical scavenging assay and quantitative determination of phenolic compounds by Folin-Ciocalteu method and antimicrobial activity were tested. The research found that. 1. The extract of the results of the methanol layer of the S.celastrineus shows a reduction in the amount of 11-diphenol-2-picrylhydrazyl (DPPH) had the highest EC50 equal to 31 mg/ml. The amount of phenol compounds found that the extracts from the methanol extract of S. celastrineus contain the amount of phenol. The highest concentration of 95.23 mg GAE / g dw 2. Extract from the bark of the S. celastrineus with methanol showed the best inhibition of the growth of Vibrio paraheamolyticus with the MIC value of 15.60 mg/ml. The extracts of the S. celastrineus leaf extracts with hexane showed the best inhibition of the growth of Vibrio cholerae with the MIC value equal to 31.25 mg/ml and leaf extracts with ethyl acetate showed the best inhibitory effect on the growth of Vibrio cholerae with a MIC value of 31.25 mg/ml and the extract of the fruit with ethyl acetate to inhibit the growth of Vibrio paraheamolyticus most with MIC equal to 15.60 mg/ml.

The purposes of this research were to 1) study the guideline to career building from Pah Chok Product for commercial benefits and 2) to study the feasibility of setting up SMEs from Pah Jok handicrafts which could be a topic for training courses in competitive advantage and to expand the marketing channels of the community business to get into the creative economy that aimed to produce quality goods create a new brand from local wisdom arts and crafts and respond to the state monetization policy which aimed to elevate the competency and to expand marketing channels of industrial businesses domestic service businesses community enterprise businesses and also the creation of knowledge base and the continuous development of local wisdoms for commercial benefits and public and creative economy promotion The scope of this qualitative study focused on the background and features of Pha Jok management for commercial potential current economic condition of Ratchaburi and opportunities and effects of One Tumbon One products (OTOP) when joining ASEAN Economic Community. These important data would be used in questionnaire drafting and samples from weaving communities in Tumbon Donrae and Tumbon Kubua Amphoe Muang Ratchaburi would be analyzed. The study found general information that both full time and part-time weavers were female amounted to 10 people (100%) aged over 51. The majority was aged between 61-70 amounted to 5 people (50%) aged between 51-60 amounted to 3 people (30%) and aged over 70 amounted to 2 people (20%) respectively. Regarding the weavers’ profiles 7 people were debt-free (70%) and 3 people were in debt (30%). All of the weavers had finished primary school and resided in their hometown estates in Ratchaburi. The incomes earned from weaving Pha Jok were between 3000 – 7500 Baht per month. 6 full-time weavers hadprevious work experiences in other fields (80%) 3 people were part-time weavers (30%) and 1 person started her career as a weaver (10%). Regarding the distribution channel most buyers purchased at the weaving places because it was necessary to pre-order as each fabric took around 1 month for textile finishing process. However it was not normally on sale in the market if any it would be overpriced. Currently there was no package for Pha Jok fabric yet as when weavers had finished each fabric they would sell it to distributors or wearers immediately. Another important issue was that there was not a successor to inherit this local wisdom as the income gained was not worth the time consumed in weaving each fabric and this eventually resulted in insufficient supply. Speaking of the idea of Pha Jok business cluster Pha Jok weavers found that weaving activities had decreased and there were not many weavers continuing the activities in order to inherit Ratchaburi’s reputed arts and crafts. Therefore creating commercial alliance would not occur as the process of textile finishing was time-consuming and yielded low outputs. Hence the objectives of this research could be concluded that Objective 1: the guideline to career building from Pha Jok Product for commercial benefits was supposed to raise awareness of the value of local wisdom for young generation and promote establishment of traditional and cultural activities to emphasize the awareness of being local people. And there might be some public relations channels to disseminate knowledge of weaving Pah Jok to both people in and outside the community to encourage career building. Objective 2: The feasibility of setting up SMEs from Pah Jok handicrafts - the researchers found that it was possible that the community could set up small and medium enterprises from Pah Jok handicrafts by educating locals about career building from Pah Jok handicrafts for commercial benefits establishing activities promoting inheritance of local wisdom for commercial competition building Pah Jok entrepreneur network and Pah Jok weaving knowledge network and encouraging establishment of a local museum as a community’s hall of fame to display lifestyle and community background. Furthermore another important factor was the government support which could advocate steady income