This quantitative research aimed to promote 360 degree virtual Reality tourism of Ko Pha Ngan Surat Thani province. The research is presented virtual reality 360 degree with moving the camera 360 degree and still the camera to study the satisfaction of tourists to 360 degree virtual reality tourism media. The informants were male and female tourists who have never travelled to Koh Phangan between the ages of 15 - 45 years and living in Bangkok 400 people. The data were collected by using quantitative research. The sorting data collection search from documents study of the results of promoting tourism in Koh Phangan by using Virtual Reality to collect data and using tools such as structured interviews and surveys.

A study of the representation of masculinities in GM magazine advertisement in Thailand is a qualitative research. This study aims to (i) explore the cultural power dynamics that articulate the formulation of Thai masculinities and (ii) to investigative the themes of Thai masculine representations that represented in the Thai society. This study is a qualitative research. As a result the transnational/capitalist masculinities are the global hegemonic form of masculinities that articulates the local forms of Thai masculinities found in the GM advertisement magazines from 2013 to 2017. By which due to the global cultural flow of Neoliberalism that influences the local Thai consumer culture shaping the Thai ideal masculine forms to appealing consumers to make a purchasing decision. As can be seen from the prevalence of the stereotypes of men that portray in the advertisements. Alongside this there are eight themes of masculinities found in this study. There are such as (i) Hedonistic Man (ii) the Successful Capitalist Professional/Working Man (iii) Domestic Patriarchy (iv) Self-Care/Anxiety Man (v) Loyal Man (vi) Ageing Man (vii) Social Responsible Man and Unreliable Man.

Changing in the present era led Rajamangala University of Technology Phra Nakhon needed to emphasize on its policies to comply with the national policy related to the creative ideas for the development of innovations internet learning forming Smart Farmer & Smart Startup and the specialist labors. Thus this was for the Thai society to step into the “innovation driven economy.” In response to the national policy it aimed at the university development toward basic changes in persons and organization adjustment to become university 4.0 together with the academic line to answer for the needs of problem solution and develop to become equivalent with other universities. According to this significance the researcher interested to study on the relationship among transformational leadership the follower’s adjustment and the follower’s performance. The research objectives were 1) to study on the relationship between the transformational leadership and the follower’s adjustment and; 2) to study on the relationship between the follower’s adjustment and the follower’s performance. Thus this would be used as the guideline to develop the administrative tasks in the organization and any units for the effectiveness and efficiency. This quantitative research adopted questionnaire as the research instrument. Data was collected from 270 samples. Data analysis was done through the use of CFA to seek for the relationship of the variables and the hypotheses were tested by the Structural Equation Modeling: SEM. The result of the research shows that transformational leadership with ideology forming inspiration intellectual stimulation and individual consideration had lesser than 5 p-value in all aspects. Thus it can be concluded that all 4 forms of the transformational leadership had the positive relationship with the follower’s adjustment while the follower’s adjustment also had the positive relationship with the follower’s performance. Therefore according to the research results the organization leader shall forsee and aware on the significance of leadership in form of leader with ideology vision ability in emotional management and good ethic motivated for the work inspiration forming attitude and stimulate the soul of followers to have creative ideas and new innovations amid the condition of changes in the present era.

The objectives of this special project were to investigate basic formulas of Chendol and to study the content of Supplementea of Red hawm rice in lodchong Singapore at different four proportins including control 15% 30% and 45% of red jasmine rice. Randomized Complete Block Design (RCBD) was used as the research design. Sensory evaluation was conducted to assess appearance color flavor taste texture and over all preference with 9-Point Hedonic Scale. 80 tasters were instructors and students in food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra nakhon. Cata collected were analyzed to determine mean ( X ) and Analysis of Variance (ANOVA). The statistical comparison was conducted by using (Duncan’s New Multiple Range Test DART) with a significance level of 0.05. Data were analyzed through statistical software packages. The results of studying basic formulas indicated that tasters preferred the 10% red jasmine rice formula in terms of appearance flavor taste texture and over all preference with mean scores of 8.39 8.42 8.34 829. 8.47 and 8.42 respectively. The preference was at a moderate level. When ANOVA and statistical comparison were considered. There were the differences in appearance color. flavor taste texture and overall preference with a statistical significace level of 0.05. A study of the physical properties and chemical properties of red jasmine rice in the Cendol showed that the color properties of res jasmine rice in Cendal based on the brightness (L * ) the reduction was 30% lower than the control formula When Adding red jasmine tice the color would be concentrated. The value of a * the formula of adding quantity of red jasmine rice in the Cendol with 30% was close to red color over control formula The value of b * when the amount of jasmine rice in the Cendol was increased by 30% the b * value decreased because of the high amount of anthocyanin resulting in lower b * Anthocyanin was a water-soluble pigment and was a naturally coloring substance. When analyzing the chemical composition control formula and the formula of adding quantity of red jasmine rice in the Cendol with 30%t the Cendol contained mare nutrients protein fat ash fiber and carbohydrates. The average was 0.46 0.68 0.12 1.70 and 36.45 respectively. There was a statistically significant difference (P≤0.05).

The study using rice bran oil shortening substitute margarine pastry in Puff Pastry the objectives of this study were to investigate the basic puff pastry to study volume of four types of using rice bran oil shortening substitute margarine pastry in puff pastry at shortening 0% 25% 50% 100% percent of total margarine pastry weight. The experiment was conducted by using randomized complete block design (RCBD) to evaluate product attributes in appearance color flavor taste texture and overall liking with the 9- Point Hedonic Scale. There were 80 tasters who were instructors and students at the Foods and Nutrition Major the Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon. Data were analyzed through mean (xˉ) and Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). From the study on the amount of four recipes of using rice bran oil shortening substitute margarine pastry in puff pastry. The basic formula 0% 25% 50% and 100%. The tester acceptance of shortening 25% formula most. In terms of color flavor taste texture and overall liking in medium. The basic formula 0% and shortening 25%. The tester acceptance in terms of appearance higher than other recipes liking in very. When the variance was analyzed and statistical difference was compared It was found that the appearance color flavor taste texture and overall liking was different with statistical significance at the 0.05 level.