การพัฒนารูปแบบเครื่องแต่งกายจากผ้าทอพื้นเมืองไททรงดำ บ้านหัวเขาจีน อำเภอปากท่อ จังหวัดราชบุรี มีวัตถุประสงค์เพื่อพัฒนารูปแบบและลวดลายผ้าทอมือไททรงดำ บ้านหัวเขาจีน อำเภอปากท่อ จังหวัดราชบุรี และเพื่อส่งเสริมแนวคิดในการออกแบบเครื่องแต่งกายโดยใช้ผ้าทอพื้นเมือง โดยศึกษาประเด็นเพื่อเป็นข้อมูลสำหรับการออกแบบ 3 ประเด็น ได้แก่ ลักษณะของผ้าทอไททรงดำ อำเภอปากท่อ จังหวัดราชบุรี ความพึงพอใจของกลุ่มตัวอย่างที่มีต่อผ้าทอไททรงดำ และความพึงพอใจในลวดลายผ้าขาวม้าทอมือไททรงดำ เพื่อทำการออกแบบเครื่องแต่งกายสุภาพสตรี โดยใช้ผ้าทอไททรงดำ อำเภอปากท่อ จังหวัดราชบุรี เครื่องมือที่ใช้ในการศึกษา ได้แก่ แบบสอบถามความพึงพอใจของผู้บริโภคที่มีต่อผ้าทอไททรงดำ และความต้องการในรูปแบบเครื่องแต่งกายจากผ้าทอไททรงดำ วิเคราะห์ร่วมกับลวดลายในการทอของผ้าทอไททรงดำ ผลการศึกษาพบว่ากลุ่มเป้าหมายสุภาพสตรีช่วงวัยทำงาน ช่วงอายุ 26 - 30 ปี มีโอกาสในการเลือกใช้ผ้าทอพื้นเมืองอยู่ในระดับมากที่สุด จากการเลือกซื้อสินค้าพื้นเมือง และมีความต้องการในการสวมใส่เสื้อผ้าที่สามารถส่งเสริมบุคลิกภาพของตนเอง อีกทั้งยังเป็นกลุ่มที่มีความสาคัญในการมีส่วนร่วมกระตุ้นการเลือกใช้ผลิตภัณฑ์พื้นเมืองในรูปแบบต่าง ๆ เพื่อให้คนรุ่นหลังเห็นความสำคัญของการใช้สินค้าพื้นเมือง ด้านรูปแบบเครื่องแต่งกายมุ่งเน้นการออกแบบสำหรับเป็นชุดลำลองกึ่งทางการที่มีความคล่องตัวในการออกแบบใช้โครงสร้างเสื้อผ้า โดยอ้างอิงกระแสแนวโน้มแฟชั่น ปี ค.ศ.2018 ซึ่งมีรูปแบบใหม่ เพื่อให้รูปแบบของผ้าขาวม้าที่ผสมผสานกับลายลูกแก้วมาผสมผสานกับการทอผ้าข้าวม้าแบบ 4 ตะกอ และใช้ที่มีความสดใสสอดคล้องกับแนวโน้มแฟชั่น

Spaghetti was a pasta product and one of the popular foods that had the value of main nutrition as carbohydrate and protein. The research was studied production of fresh spaghetti by addition of seablite leaves. The study on optimum amount of boiled seablite leaves and dried seablite leaves found that supplementation with increasing quantity of boiled seablite leaves had results about the quality of fresh spaghetti by addition of boiled seablite leaves and dried seablite leaves which the quality had statistically significant difference at the 0.05 level (p≤0.05). By addition with increasing quantity of boiled seablite leaves and dried seablite leaves that had increasingly resulted in color as green spaghetti (p≤0.05) and toughness and elasticity of texture of fresh spaghetti had decreased with statistically significant level at 0.05 (p≤0.05). Testing on sensation found that the testers had tasted to vote the most of sensation fondness as addition of boiled seablite leaves at 20 percent and addition of dried seablite leaves at 2 percent by weight of all ingredients (p≤0.05) and had studied of change on storage period that selected a fresh spaghetti by addition of dried seablite leaves to preserve fresh spaghetti could store in plastic bag of 7 degree Celsius and quality of the fresh spaghetti had preserved for 3 days that kept in physical quality. The consumer had accepted by the penchant of less to the highest level at 100 percent and they interested the product at sale price of 75 baht per serving.

This study aims to study the use of recycled paper as a new material. To develop and create a packaging Paper Mache can be used to substitute for wood and plastic in packaging for storing items and for reducing waste from paper and plastic. They can be utilized in real life and to study the satisfaction of small packaging with papermaking. The sample is General Population Consumers using made of wood and plastic. The tool used was a questionnaire with 100 people randomly generated. Data were analyzed using percentage mean and standard deviation testing for the value of the F test. The results showed that 5 experts found that 4 persons were satisfied with the results of the study. The average was 4.60 satisfied with the development and creation of packaging by Paper Mache. The target group of 100 people is at a high level. The average was 4.12 4.09 4.05 4.05 as follows: 1. Experts were satisfied with the results of the study developed and produced the packaging with the papermaking technique. It was found that 5 experts found that 4 persons gave the overall opinion about the characteristics of the paper pulp formula 2 was an average of 4.60. At most levels on the texture aspect (before dryness) the average was 4.75 The highest level can be used to actually have an average. 4.60 Moisture content was at the highest level of 4.50 And for liquid absorption and texture the average dry weight was 4.40 at the highest level 2. There was satisfaction with the development and creation of packaging with Paper Mache. It was found that 100 consumers of plastic packaging were satisfied with plastic flower pots at a high level 4.12 in average followed by multi-purpose boxes. The average level was 4.09 and the small scale was 4.05 and the bin was dry. (For home use) at a high level. The mean score was 4.05

This research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour 2 0 0 grams of sugar and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects such as color flavor texture overall taste and appearance. The average score was 7.90 8.00 8.30 8.40 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent or formula 1 was the most accepted in terms of color flavor texture overall taste and appearance. The average scores were 7.00 7.60 7.70 7.10 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.

The objectives of this research were to study the optimal formulation of imitated peanut butter spreads on bread productsfor (1) Study the right recipe of bread from rice riceberry (2) Study the increasing stability of the product Development of Imitation bread spreads from broken riceberryrice (3) Study the nutritional value of the product Development of Imitation bread spreads from broken riceberry rice (4) Study microbial transformation and during storage of candy paint problems of the product Development of Imitation bread spreads from broken riceberry rice (5) Study the adoption of consumer products for the product Development of Imitation bread spreads from broken riceberry rice. The study indicated that the stabilization of spreads on bread products from broken-rice rice berry and the nutritional value of the product. Take the broken-rice to the appropriate amount for the basic formula bread. Perform quality testing by measuring color viscosity and sensory evaluation (9-point hedonic scale). From the results found that the mixture of developed butter spreads on bread products made from broken-rice gained the highest score in terms of overall liking at 7.94 points. The formula consists of riceberry 30.7% water 27.7% condensed milk 29.5% butter 5.9 % cocoa powder 1.9% milk powder 1.9% vanilla 1.1 % sugar 0.9% salt 0.4% and SP 1.2% additives. For the physical properties of the developed product showed that this lightness (L*) redness (a*) and yellowness (b*) were 24.62 11.89 and 11.85 respectively while a viscosity of 26727 cp. The nutritional value of 100 g of this product contained protein fiber carbohydrate and carbohydrate at 2.56 0.96 2.77 and 47.38 g respectively Moreover its contained 0.81 mg vitamin E and 95.80 mg Antioxidant. After storage at 4.1 ๐C for 6 weeks this product was shown to be safe for consumption. It passed quality criteria of Thai community product standard (TCPS 1012/2548). Regarding the acceptance of consumers which were a general consumer groupof 100 food tasters the majority were female with a percentage of 77%. The highest age range was 30-39 years and 40-49 years with a percentage of 25%. Most consumers had an educational level a bachelor’s degree with a percentage of 59% These consumers are state enterprise officer with a percentage of 52% and incomes were higher than 25000 baht per month with a percentage of 36%. Respondents mostly expressed opinions about The Development of Imitated Spreads on Bread from Riceberry in terms of innovative 100% of them accepted the product and 97% decided to buy The Development of Imitated Spreads on Bread from Riceberry. Glass bottle packaging of 200 grams in weight selling at 70-89 baht per package.