Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

This research aimed to study the optimum conditions for making raw lime from shells which consisted of 9 conditions: calcined at three levels of 700 800 and 900 degrees Celsius for 1 2 and 3 hours. Calcium element content in raw lime using X-ray fluorescence (XRF) measurement and structural analysis of calcium compounds by X-Ray Diffraction (XRD). The research results were found. 1. Optimal conditions for making lime mortar are temperature 800 degrees Celsius duration 2 hours. The physical characteristics of raw lime are white and porous. 2. The calcium content from the shells calcination at 800 degrees Celsius for 1 2 and 3 hours was 98.22% 96.70% 97.89%. 3. Changes in the calcium compounds of raw lime obtained by calcining the shell at 800 degrees Celsius for 1 hour were mainly found in the form of calcium carbonate (CaCO3). At 2 3 hours calcium carbonate (CaCO3) is mostly converted to form calcium hydroxide (Ca(OH)2)compound calcium oxide (CaO) compound is formed.

The research team aimed to develop the cracking and extracting processes for Ganoderma lucidum (Red Lingzhi) spores and transfer the technology in the form of soap bar and liquid products together with the cracking and extraction process to the community at Farm Haid Klang Ban in Pathumthani Province. From the study since higher more bioactive compounds found in the aforementioned Ganoderma (Lingzhi) spore extracts over its basidiospore itself the optimized breaking and extraction procedure were composed of freezing at -20oC for 2 days bead beating for 5 minutes and then spore fermented with Lactobacillus spp. at room temperature for 24 hours. The processes could provide more than 65 percentages of the spore fracture efficiency and obtain more active substances such as polysaccharides and triterpenoids Moreover the spore extraction process was required by shaking in ethanol dissolved in distilled water at the ratio 80:20 for 2 hours. The obtained bioactive Lingzhi spore extracts as one active ingredient was added into the saponification process to make soap bar and liquid product. It was found that the soap products could create satisfaction and good feedback from high-level consumers of the farm community in Pathumthani Province. The research should therefore be successfully applied in the form of commercial red lingzhi extract soap in the manner of integration of science and community with knowledge of efficient Red Lingzhi spore cultivation and separation. It can help the development of community enterprises can bring up sustainable economic development in the country in the future.

The purposes of this research were 1) to survey and analyze design potential and product 2) design and develop the products of Mudmee Silk Weaving Community Enterprise Surin Province 3) create a prototype of costume accessories and 4) increase the value of community enterprise products with production standards. The samples used in this research were people entrepreneurs and members of Mudmee Silk Weaving Community Enterprise in the area of Khwao Sinarin sub-district municipality Surin which is obtained by Purposive Sampling 20 entrepreneurs and members of Mudmee Silk Weaving Community Enterprise Ban Rae Subdistrict and 100 people in the area of Khwao Sinarin Subdistrict Municipality Surin province. The research instruments were structured interviews pre-study tests post-study tests and questionnaires. The statistical used to analyze the data were descriptive statistics that consist of a percentage average score standard deviation and quantitative statistics that consist of Independent Sample t-test One-way ANOVA Factor Analysis and Regression. The result found that Mudmee Silk Weaving Community Enterprise Ban Rae Subdistrict were lacked cognition of product design and development to meet the needs of consumer groups and popular product design trends. Therefore it focuses on designing new products and developing existing products by matching patterns and colors to suit each product. The achievement of design skills and products of Mudmee Silk Weaving Community Enterprise Ban Rae Subdistrict after post-test was higher than before with a statistically significant at 0.01 level. The product prototype was a bucket hat womens handbag and ballet shoes. Factors that influenced the decision to purchase a product prototype found that most of the sample groups were female aged 31-40 years marital status bachelors degree employed occupation income 10001-15000 baht. Factors influencing the decision to purchase silk products in each aspect were at a high level. The mean was at a high level in all aspects. Sorted by average was products followed by physical price and distribution channels. There were no differences in the testing factors influencing the purchasing decision of product prototypes classified by gender age and overall income.

Application creation of Petch Nam Sap community enterprise management system Phetchaburi to create application for Petch Nam Sap community enterprise management system To assess satisfaction with community enterprise management system applications using PHP5 HTML5 CSS3 phpMyAdmin to design databases and image editors as a tool for system development and use questionnaires to assess satisfaction with applications. The samples used in the experiment were Ban Nam Sap community. The application created makes the operation more convenient. Data is stored and managed within community enterprises. Statistics using average percentage research results showed that Petch Nam Sap community enterprise management system application Phetchaburi province generated an average efficiency of 4.64 at the highest level. It helps to manage the information of community enterprises. Evaluation of satisfaction with Petch Nam Sap community enterprise management system application. The average deviation of 0.49 is the highest. It shows that the Application for Petch Nam Sap Community Enterprise Management System It can be used in Phetchaburi.