In this study 14 bacterial strains isolated from gastrointestinal tract of black tiger shrimp (Penaeus monodon) was investigated for their probiotic potential. The results showed that 6 strains namely S1 S3 S6 S7 T4 and T5 were able to degrade 3 nutrient substances including protein starch and lipid among which S3 S7 and S2 were the best tested nutrient-degrading bacteria respectively. Six bacterial strains were unable to lyse red blood cells including S2 S3 T0 T1 T2 and T3. S2 strain showed the strongest antibacterial activity against shrimp pathogenic Vibrio harveyi following an agar overlay technique. Based on environmental tolerance tests S2 and T0 strains grew well under wide ranges of environmental conditions e.g. sodium chloride concentration (0-8%) pH (6-10) and temperature (25-37C). As a consequence S2 strain had the most probiotic potential for shrimp culture owing to no hemolysis of red blood cells inhibition of V. harveyi growth protein and lipid degrading ability and high environmental tolerance for shrimp cultivation. The strain was identified as Micrococcus sp. S2. However additional study focused on immune response nutrient digestibility and growth promotion of the strain should be further performed in marine shrimp.

The study of Direction of the Potential Development Community of a Confectionery Production into the Sustainable Tourism in Phetchaburi Province aimed to study: The study of Direction of the Potential Development Community of a Confectionery Production into the Sustainable Tourism in Phetchaburi Province employed qualitative research by collecting data from interview and focus group discussion. Data was analyzed using content analysis. The main informants were community leaders local people in Phetchaburi community officers administrators sub-district administration organization. The results of this research showed that 1. This community has been empowered and also received many awards from government agencies and private sectors but there are tourism developments concerned which are the lack of cooperative from local people and academies including the shortage of staff officers for tourism promoting. 2. There are 3 process guidelines to develop the community into a potential tourism community which are 1) Encouraging people in the community to get involve with organizing confectionery tourism attractions which will be overseen by Sub-district administrations organization’s management operation responsibilities and evaluation. 2) Providing community of confectionery tourism roadmap to promote confectionery learning center confectionery festival along with setting up traditions which will symbolize the uniqueness of the community. 3) Educating youth and community members to be able to guide and show tourists around their community helping tourists to learn and to know more about the uniqueness of confectionery community to make the community more recognizable.

The objectives of this study were 1) to study the basic recipe of Khanom Raerai and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown rice flour in Khanom Raerai at four different levels of 0% 40% 50% and 60% by total rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality in terms of appearance color odor texture and overall preference using a 9-Point Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition Program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The data was verified by mean Analysis of Variance (ANOVA) and then compared the mean difference at a 0.05 confidence level by using Duncans New Multiple Range Test (DMRT) method. The results were analyzed by a computer software program. The results found that 1) the basic Khanom Raerai recipe made from rice flour tapioca flour arrowroot flour soybean oil and water was 27.25% 1.63% 1.63% 4.09% and 65.40% by total ingredients weight. The tasters verified the sensory quality in appearance color odor texture and overall preference. The mean values were 7.80 7.40 7.27 7.67 and 7.93 respectively at a moderate level of liking. The results found that almost all sensory aspects were significantly different at the 0.05 level except for color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice flour in Khanom Raerai it was found that the tasters accepted 40% by weight of rice flour in terms of appearance color odor texture and overall preferences. The mean values were 8.60 8.20 8.40 8.33 and 8.67 respectively at the level of liking the most. The sensory results found that all sensory characteristics were not different at the 0.05 level. Therefore the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes for rice flour at the 40% level as the formula accepted in this study.

The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture (spreading) by added Rice Bran Oil Shortening in 4 different level are 0% 10% 20% and 30% by total product weight. Randomized Complete Block Design (RCBD) was used to evaluate the sensory quality in terms of appearance color odor taste texture (spreading) and overall liking. Recorded the results of the characteristic of Homemade Black-Sesame Butter in the list with description to choose the best formula to get the experimental result. The result showed that the first formula of Homemade Black-Sesame Butter by replacing Peanut to Black-Sesame 100% by total Peanut weight. The characteristics are coagulated appearance matt-black color strong sesame odor medium sweet and the texture (spreading) showed that spread better than another recipe. Therefrom improving the texture (spreading) of Homemade Black-Sesame Butter by added Rice Bran Oil Shortening. The study showed the added level at 30% of Rice Bran Oil Shortening by total product weight of Homemade Black-Sesame Butter. The characteristics are coagulated and sticky appearance glossy black color high sesame odor lower sweet than the previous and very smooth texture (spreading). Homemade Black-Sesame Butter formula ingredients are cooked fine crush Black-Sesame 85% Rice Bran Oil Shortening 36.1% Soybean Oil 3% Powdered Sugar 1.7% Honey 3% and Salt 1.2% by total ingredients weight

This research presents the processing of fresh guava into guava juice product. to be kept for consumption and distribution in the local area It is an alternative career path that helps rural farmers earn more. and create additional careers for the family But farmers still lack the correct technology tools and processing methods in each production process. Therefore there was a problem of insufficient cleanliness taking a lot of time resulting in unacceptable quality and the production is low the postharvest engineering research group has conducted research to find suitable guava juicer. This study is based on working principles of food processing equipment in general use. Come as a guideline to develop improve and create prototypes. The original guava juicer was a grater roller squeezer. There is a guava-sized subsystem consisting of a sub-chamber with grated rollers and the waste water barrier system consists of a juice sieve chamber a waste separation room a spiral conveyer and a sweeper set. various parts that come in contact with the guava juice is made of stainless steel The power source uses a 1-horsepower electric motor a single-phase electrical system a voltage of 220 volts. The machine has the ability to block water at a rate of 250 kg / hour. The juice obtained must be filtered out again with a centrifugal bag filter capable of filtering water at a rate of 50 liters/hour. The prototype guava juice machine costs 40000 baht and the centrifugal filter bag costs 5000 baht. With just one such machine each of these machines can produce 28000 liters of guava juice/year (112000 bottles a year) able to get a return in 0.08 years with an average processing cost of 4.48 baht/bottle which is appropriate in engineering economics. In investment use a ready-to-drink guava juice machine. Fresh guava ingredients are available throughout the year and have 200 business days/year.