The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume.

This research is Development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial. The purpose of this research were 1) to design Thai pattern by Gold Painting for Home Textile to commercial for Moa-Hoam Fabric of Phrae Province. 2) to produce Moa-Hoam Fabric of Phrae Province products for Home Textile to commercial and 3) to assessment the consumers satisfaction towards development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial. The research instruments used to collect data: 1) a draft design of Thai pattern (Decorative moldings a specific pattern on the North of Thailand) 2) a draft product design 10 prototypes 3) to produce 10 prototypes as table cloth a sofa cover Wall picture cushion curtain tissue box lamp versatile fabric and trash 4) Questionnaire of consumers satisfaction towards Development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial of 50 people: Moa-Hoam Fabric sellers and manufacturers Hotel Entrepreneur Tourists and those interested in Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial. The evaluation data was analyzed by using SPSS program in frequency mean and percentage. All in conclusion as table and descriptive The research showed that the design pattern that is unique to Thailand. According landmarks Phrae is wire moldings a striped pattern that is unique and original. The cutbacks on product design and textiles. The researchers made the interior of the room. Using fabric Moa Hoam write down gold striped Thailand. Living area Using fabric Moa-Hoam Fabric painted down gold striped Thailand and sewing products. Then Asking the satisfaction of Moa-Hoam Fabric sellers and manufacturers Hotel Entrepreneur Tourists and those interested were found that mostly respondents were male aged 46 years up and over by many as Hotel entrepreneurs a Bachelors degree with a monthly income of up to 30001. The respondents were satisfied with development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial terms at the most an average of 4.74. In the part of the ability to attract is well in average maximum 4.88. It is about of possible market average satisfaction was 4.84 at the most. Moreover The design enhances for the Moa Hoam fabric promotional image was 4.76 at the most. Exquisite designs are appropriate for the utility to add value to their products (Moa Hoam fabric) was 4.72 at the most and also the commercial customer satisfaction is at the highest level. Application of unique art in Phrae to use in textiles was 4.68 the average customer satisfaction is at the highest level. And to help promote tourism in the province to the other one the average satisfaction was 4.62 in the highest level.

This research studies the development of fabric garland with fragrance addition technology by investigating the method of covering microcapsule fragrance on fabric which is the material of making garland. The result of the study shows that: The study of covering gelatin on polyester fabric shows that the small amounts of gelatin applied on polyester lower the strength of the fabric which is not suitable for marking garland. Due to the requirement of the strength in making garland by folding fabrics and passing them through thread into round shape lacking of the strength causes the difficulty for the making process. Gelatin provides stiffness and hardness to the fabric which is easy to form into various shapes. Before adding fragrance the result of stiffness test shows that the fabric has bending length of warp yarn at 5.9 centimeters and weft yarn at 4.1 centimeters; however after adding fragrance bending length of warp yarn is at 2.7 centimeters and weft yarn is at 1.9 respectively. Then the efficiency of covering microcapsule fragrance on fabric is tested by Scanning Electron Microscope (SEA). After adding fragrance the result shows that: (1) the numbers of microcapsule are higher (2) microcapsules form in round shape and (3) the size of microcapsules are similar. However after 30 day of applying microcapsule to the fabric it shows that (1) the numbers of microcapsule are lower and (2) microcapsules are not in complete round shape due to the deterioration. For the process of making garland with nonmicrocapsule and microcapsule fabric it demonstrates that microcapsule fabric does not impact the process of making garland but it adds the value for fragrance addition which is able to be considered as added value.

การวิจัย เรื่อง การพัฒนาคุณภาพการให้บริการงานทะเบียน คณะเทคโนโลยีคหกรรมศาสตร์ มีวัตถุประสงค์เพื่อศึกษาปัญหาการลงทะเบียนไม่ทันตามปฏิทินการศึกษาช่วงเวลาการลงทะเบียน ของนักศึกษา คณะเทคโนโลยีคหกรรมศาสตร์ ใช้เป็นข้อมูลในการพัฒนาคุณภาพการให้บริการงาน ทะเบียนให้เกิดประสิทธิภาพมากที่สุด โดยศึกษาข้อมูลทั่วไป สาเหตุที่ทำให้นักศึกษาลงทะเบียน ออนไลน์ไม่ทันตามช่วงเวลา ความพึงพอใจต่อการใช้บริการงานทะเบียนสำหรับนักศึกษา ประชากร ในทางการวิจัยครั้งนี้เป็นนักศึกษาที่เข้าศึกษาในปีการศึกษา 2558 จำนวน 472 คน วิเคราะห์ข้อมูล ทางสถิติโดยการแจกแจงความถี่ ค่าร้อยละ ค่าเฉลี่ย และส่วนเบี่ยงเบนมาตรฐาน ผลการวิเคราะห์ข้อมูล พบว่า 1. ด้านข้อมูลทั่วไป ผู้ตอบแบบสอบถามส่วนใหญ่เป็นเพศหญิง ร้อยละ 72.03 มีอายุ ระหว่าง 19-20 ปี ร้อยละ 78.81 สาขาวิชาอาหารและโภชนาการ ร้อยละ 35.17 โดยส่วนใหญ่ใช้ ระบบอินเทอร์เน็ตผ่านเครือข่ายผู้ให้บริการโทรศัพท์ ร้อยละ 70.97 และมีการเข้าใช้ระบบทะเบียน ออนไลน์มากกว่า 1 ครั้งต่อเทอม ร้อยละ 86.86 สำหรับเมนูในระบบทะเบียนออนไลน์ที่นักศึกษาเข้า ใช้มากที่สุดคือ เมนูการลงทะเบียน ตารางเรียน/สอบ และผลการศึกษา ร้อยละ 100 และสาเหตุหลัก ที่ทำให้นักศึกษาลงทะเบียนไม่ทันตามช่วงเวลา คือ จำรหัสผู้ใช้และรหัสผ่านไม่ได้ หรือรหัสผ่านไม่ ถูกต้อง ร้อยละ 47.46 2. ด้านความพึงพอใจต่อการใช้บริการงานทะเบียนสำหรับนักศึกษา ผลการวิเคราะห์ ผู้ตอบแบบสอบถามส่วนใหญ่มีความเห็นว่าการใช้บริการงานทะเบียน ได้รับความพึงพอใจในระดับมาก ใน ทุกประเด็นโดยรวม (X =3.59 S.D.=0.16) โดยมีระดับความพึงพอใจสูงสุดในระดับมาก ด้านการ ตอบสนอง ความเอาใจใส่ต่อผู้รับบริการ ประเด็นเจ้าหน้าที่ที่มีความรู้ ความเข้าใจและแม่นยำใน ระเบียบกฎเกณฑ์เป็นอย่างดี ( X =4.32 S.D.=0.78) ผลการศึกษาครั้งนี้ พบว่าระดับความพึงพอใจต่อการใช้บริการงานทะเบียนที่มี ประสิทธิภาพ โดยเฉพาะเจ้าหน้าที่มีความเอาใจใส่ต่อผู้รับบริการ เอกสารคำร้องมีความชัดเจนเข้าใจ ง่าย ทั้งนี้ควรมีอุปกรณ์สารสนเทศให้บริการอย่างเพียงพอ มีขั้นตอนการรับบริการอย่างชัดเจน นอกจากนั้นการพัฒนาระบบทะเบียนออนไลน์ให้มีความสะดวก ความรวดเร็วในการเข้าสู่ระบบ การ จัดหมวดหมู่ และข่าวสารที่เป็นประโยชน์ ส่งผลต่อการพัฒนาคุณภาพการให้บริการงานทะเบียนอย่าง มีประสิทธิภาพต่อไป

This research aims at studying the product development from Cattail flower paper for community economy by (1) studying the paper making process from Cattail flower (2) testing the efficiency of the paper made of Cattail flower (3) studying the product development process of Cattail flower paper and (4) propagating the knowledge on product made of Cattail flower paper for the community economy to the Women Group for Basketry Product Development in Laem Phak Bia sub-district Ban Laem district Phetchcburi province. The process of paper making from Cattail flower in its mature stage uses soda method in pulping process and hydrogen peroxide in bleaching process. Paper formation process has to be done on grate by (1) using 38 kilograms of fresh Cattail flower which requires pulp separation from the core of Cattail flower providing; 34.2 kilograms of fresh pulp considered as 90%—its average humidity at 51.04%; 3.8 kilograms of fresh core considered as 10% of the total weight (2) boiling in open system at 100 ºC for 3 hours with sodium hydroxide with the intensity at 4% 6% and 8% of its weight (3) bleaching with hydrogen peroxide with the intensity at 10% 20% and 30% of the weight of dried pulp; 2% of sodium silicate; 0.05% of magnesium sulfate; and 1.5% of sodium hydroxide at 100 ºC for 2 hours with the ratio of pulp and water at 1:15 (4) making paper with Thai traditional handmade method with the size of 72×84 centimeters then drying paper in indoor place in order to prevent paper contraction due to short pulp. The efficiency of the paper made of Cattail flower shows that the paper has average standard weight at 168.88 g2/m; average tensile strength at 26.40 N.m/g2; average tearing strength at 3.14 mN.m2/g; average bursting strength at 1.37 kPa.m2/g; average folding strength at 605; average luminance at 39.05%; average water holding capacity of dry weight at 395.65%; and total used bleach pulp at 69.90% of the bleached amount. The product development from Cattail flower paper has 3 types which are designed evaluated and suggested by the experts in accordance with the requirement of community on product development as follows: (1) Paper made of Cattail flower with various patterns; (2) Multi-purpose box made of Cattail flower and; (3) Flower made of Cattail flower paper. During 2 days of the training program the satisfaction of the 30 participants concerning the knowledge on product made of Cattail flower paper for the community economy of the Women Group for Basketry Product Development in Laem Phak Bia sub-district Ban Laem district Phetchaburi province shows that the participants who answer the questionnaire are extremely satisfied.