This study was to investigate: the basic recipe of tamarind chili paste the suitable proportion of karonda fruit that used instead of young tamarind in the product of tamarind chili paste the quality and the chemical properties of tamarind chili paste and the basic recipe and recipe of tamarind mixed with karonda fruit. The result of the basic recipe of tamarind chili paste was acceptable by 50 samples and the 9-point hedonic scale was used in this study. For the appearance color smell flavor texture and overall taste the respondents rated the taste for tamarind chili paste that 240 gram of young tamarind ground per 200 gram pork ground (6:5 ratio) with the very high level score (8.02-8.20). Then study the substitutions of tamarind with karonda fruit that used 25% 50% and 75% of the young tamarind weight respectively. The result of sensory test found that respondents acceptably rate was 75% of using karonda fruit instead of tamarind in tamarind chili paste. For the quality of the basic tamarind chili paste recipe and the use karonda fruit instead of tamarind chili paste 75% color values (L * a * b *) and water activity (aw) were not significantly different (p>0.05). But tamarind chili paste shows that pH 4.20 that is lower than tamarind chili paste mixed with karonda fruit pH 4.49. The chemical composition of tamarind chili paste that substituted with karonda fruit 75% provides energy 237 kcal protein 11.5% fat 10.5% ash 4.47% carbohydrate 23.7% (fiber 5.20%) and moisture content 49.33%. Moreover tamarind chili paste mixed with karonda fruit contents iron 1.71±0.01% Phenolic content 1.49 mg GAE/g extract and it has antioxidant activity DPPH 4.68 umole Trolox/g extract.

The objective of this study 1) To study the shape of the template from the process of making basketry 2) To design a template hyacinth wicker products creative products 3) To test the woven pattern of water hyacinth wicker 4) To create a unique product that is more valuable to the local wisdom and value. Consumerism toward the development of water hyacinth wicker patterns. By specifying a sample group of 57 people. The tools used in the research consisted of the satisfaction questionnaire on the template pattern water hyacinth weave basketry to local creative concept product. The results of the design of the water hyacinth wicker pattern design to the product of local identity concept found that the design shape can be a shape that has a concept as a creative product. Form 1 wicker-shaped pattern template from water hyacinth leaves The product is a chair with an average of 4.58 Form 2 template oval shaped wicker basket shape. The product was a basket of legs with an average of 4.48 Form 3 basket shaped shape from the bowl shape the product received the basket has a value of 4.22. All 3 forms that can be developed in the form of products that can satisfy level most satisfactory shape is the molds for Basketry 1. The product is a chair that is beautiful the proportion of products is suitable for use and strong products are local and creative in the process of water hyacinth wicker requires a template for forming. The original material used to make the wicker template is plywood or foam material. During the study phase the researcher invented the material for making water hyacinth woven basket template using rubber water mixed with plastic watercolor foamed foam templates are used for easy handling and longer durability.

The potential health benefits attributed to mulberry leaf tea and its bioactive compounds such as antioxidant effects cancer chemoprevention and lower blood sugar levels have led to a huge increase of mulberry leaf tea products in the food market. The objectives of this research were to determine the appropriate amount of mulberry leaf tea powder Buri Rum 60 added in 4 snack products which were cook by 4 different process i.e. bread (baked) puifai (steam) peakpoon (stir) and snow lotus (no heat treatment). The Mulberry leaf tea powder was used in the ingredients for 3 levels i.e. 5 10 and 15%. Then the most preferred formula was analyzed for the nutritional values. The result showed that all 4 snacks added with Mulberry leaf tea powder at level of 10% were accepted the most. The nutritive value of these 4 snacks indicated that the moisture contents decreased while protein fiber ash energy increased significantly (p≤0.05). In comparison to the original formulas fat decreased significantly in bread and snow lotus added with mulberry leaf tea powder (p≤0.05) and decreased non-significantly in puifai and peakpoon added with Mulberry leaf tea powder (p>0.05). Carbohydrate increased significantly in bread and peakpoon added with mulberry leaf tea powder (p≤0.05) and increased non-significantly in puifai and snow lotus added with Mulberry leaf tea powder (p>0.05).

The objective of this research were 1) Determination of anthocyanin in riceberry rice bran has been 1195.60 mg/L 2) To investigate the suitable amount of riceberry rice bran added into bread. Sensory evaluation revealed that the bread added 10% riceberry rice bran was similar to the bread added 30% riceberry rice bran they received the highest likability scores in terms of in the appearance color odor and taste. However their softness and overall preferences were significantly different (p<0.05). Water activity (aw) of bread added riceberry rice bran at various concentrations 10 20 and 40% were not significantly different (p>0.05) but it sighificantly decreased in bread added 30% riceberry rice bran. For texture analysis the handness of bread added 10-30% riceberry rice bran were not significance increased however the hardness of bread with 40% riceberry rice bran was significantly higher then the bread with the addition of 10%. The color of bread addition with four levels of riceberry rice bran were significantly different (p<0.05). Riceberry rice bran added into the bread reduced the brightness value reduce obesity in bread that has been recognized as having a strong flavor. The bread added 30% riceberry rice bran has been accepted dark purple fragrant rice bran. The outer skin of the bread is slightly dry and sweet taste 3) The shelf life of riceberry rice bran in bread can be stored for 3 days.

This project was to case study: the pet dog pattern of His Majesty King Rama the 9th to embroidery design on the product. The purpose of this project was to study the pattern technique from 10 needles of single head embroidery machine and could embroidered pattern on the product. The dog pattern was the main pattern design and embroidered on indigo dyed fabric in Sakon Nakhon province. Then the bag prototype from indigo dyed fabric added the value to the indigo-dyed cotton product of villagers in the community. After that the questionnaire was to a sample. It found that the dog pattern design as a model that needed the most in this society. The satisfaction evaluation of textile product design with the dog pattern design was embroidered from 10 needles of single head embroidery machine on cotton indigo dyed fabric in Sakon Nakhon province with the inspiration came from the pet dog of His Majesty King Rama the 9th in the good lovingly of the pet dog named Khun Thong Dang. The product would reflect the nature of life on the earth as much as possible. The pattern of behavior pattern brought a playful dog. It looked like the natural that was suitable used for the pattern. The pattern was appropriate position. The material and color used the most suitable natural indigo dyed cotton product. The indigo colors were from nature. They were not harmful to life on the earth. The bag usage had the most suitable shape at 47 percent. The embroidered dog pattern bag product was the most durable to use at 43 percent.