The purpose of the study on decision making to buy Arowana fish online was to investigate the customers’ purchasing behavior on Arowana fish through online selling channels. This is a survey research study and the tools used in the study were the online surves generated from the review of relevant research papers. The data were analyzed from 311 customers using frequency mean standard deviation K-Mean clustering grouping. The research result revealed that most of the customers were males between 31-40 years old with buying reasons for the beauty of the fish called Malaysian Golden Arowana with the price between 5000 - 10000 baht. According to the study on the factors affecting the decision to buy Arowana fish via the online channel the respondents had a high level of decisionmaking on marketing mix in all aspects including the product physical environment price distribution channel process marketing promotion and person. It was found that male behavior was different from the female in terms of the price to purchase which was less than 5000 baht. It was also found that they were from all ages with the same reasons to buy fish for its beauty. However the fish species purchased and prices varied according to the age range. The respondents who were less than 20 years old bought high back Arowana fish for the price of lower than 5000 baht as well as those from 20 to 30 years old. The customers who were 31 - 40 41-50 51-60 and over 60 years old bought golden Malaysian Arowana on the price ranges from lower than 5000-10000 baht 20000 baht or more 5000 baht and lower and 10000 - 20000 baht respectively. By segmenting customers by means of K-Mean Clustering it was found that in Group 1 the majority were males aged 41- to 50 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of 5000 - 10000 baht. Group 2 was mainly males 21 - 30 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of lower than 5000 baht. Group 3 was mainly males who were 21 to 30 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of less than 5000 baht. The fourth group was all males aged from 31 to 40 years old with the reasons to buy for the beauty of golden Malaysian Arowana fish with the price of 5000 - 10000

The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein The result of this the spicy salad bar that has 50 grams. Study amount of dried squid cashew nut and dried shrimpThe result of this spicy salad bar that has 50:50:30 grams The most panelists score in them of color flavor odor texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive onion powder and celery powder The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat protein fiber and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.

The purposes of study were to needs of higher education for distance learning of bachelor’s degree in bachelor of home economics Faculty Rajamangala University of Technology Phra Nakhom. The study was a quantitative research were collected by the Survey Research The reseach instruments use questionnaires and attach a structured curriculum Faculty of Economics and Administrative System over the Internet. The Sample of high school students in Ratchaburi Provice.Selected by random sampling is 12 districts from 27 schools with sampling 30 student / school and 2 schools/ District the total sample is 360 people the analysis by analyzing the content (Content Analysis) and then sort Frequency (Frequency) and the percentage is conclusions The results of the study were as follows: Respondents Most of the women 65 percent are studying Mathayom 6 percent to 86.25 and 66.88 percent learning science – math of and a wish to pursue undergraduate up to 95 percent. And interest learning to distance learning with the internet system in home economics Graduate Faculty of Economics and Administrative 42.19 percent unwanted 57.81 percent. As a students studying math-science they can choose to study in the field of science – math in bachelor degree. The filed of business administration of home economics receive to high School Students all plans. The most student want to study in Formal Education. But they are also ready for learning to distance learning with the Internet system. And also that the Departrment of Business Economics is in need of more enterprises. If a graduate or transfer by a parallel course should have a modern flexible and consistent with the context of the learner. Register for free channels and teaching should via the Internet with modern media and effective. The cost of the program is 150000 baht The course of operating hours should be determined three days for 1 semester

การวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาแนวทางการออกแบบบรรจุภัณฑ์ของฝาก การพัฒนาปรับปรุงบรรจุภัณฑ์ของฝาก และประเมินประสิทธิภาพผลงานออกแบบบรรจุภัณฑ์ของฝากสำหรับผลิตภัณฑ์ปลาสลิดแปรรูป จังหวัดสมุทรปราการ ทั้งในด้านการใช้งานและด้านการตลาด กลุ่มตัวอย่างในการวิจัย คือ นักท่องเที่ยวต่างถิ่นจำนวน 50 คน และคนในท้องถิ่นจำนวน 50 คน ที่ต้องการซื้อสินค้าปลาช่อนแปรรูปจากร้านในจังหวัดสมุทรปราการ เครื่องมือที่ใช้ในการวิจัยเป็นแบบสอบถามความต้องการด้านต่าง ๆ ของกลุ่มเป้าหมาย มีค่าความเชื่อมั่น เท่ากับ .854 วิเคราะห์ค่าสถิติด้วยค่าร้อยละ ค่าเฉลี่ย ค่าฐานนิยม และแบบสอบถามเพื่อประเมินความพึงพอใจในด้านการใช้งานและในด้านการตลาดของบรรจุภัณฑ์ของฝาก ทั้งในขั้นตอนการประเมินทางเลือกและในขั้นตอนการประเมินเปรียบเทียบกับบรรจุภัณฑ์รูปแบบเดิม โดยแบบสอบภามทั้ง 2 ฉบับ มีค่าความเชื่อมัน เท่ากับ .839และ .844 ตามลำดับ วิเคราะห์ค่าสถิติด้วยค่าร้อยละ ค่าเฉลี่ย และทดสอบ สมมติฐานด้วยสถิติ t-test ชนิดDependent Sample ผลการวิจัยสรุปว่า 1. ผลงานออกแบบบรรจุภัณฑ์แนวทางที่ 1 เหมาะสำหรับฝากเจ้ายาย แนวทางที่ 2 เหมาะสำหรับฝากญาติ และแนวทางที่ 3 เหมาะสำหรับฝากคนในครอบครัว 2. กลุ่มเป้าหมายเลือกผลงานออกแบบบรรจุภัณฑ์ในแนวทางที่ 3 3. กลุ่มเป้าหมายมีความพึงพอใจในบรรจุภัณฑ์รูปแบบใหม่มากกว่ารูปแบบเดิมในทุก้านอย่างมีนัยสำคัญทางสถิติที่ระดับ .05 ผู้จำหน่ายมีความพึงพอใจมากกว่ารูปแบบเดิมในเกือบทุกด้านยกเว้นด้านภาพลักษฑ์ที่เป็นมิตรกับสิ่งแวดล้อมและบรรจุภัณฑ์ใหม่มีประสิทธิภาพการใช้งานได้มากว่าบรรจุภัณฑ์รูปแบบเดิม

The purpose of this study was to produce catfish Som-fug for compare some characteristics between and three commercial brands of Som-fug (brand A B and C) which produced from other fresh water fish as a guide to develop Som-fug from catfish. For physical properties catfish Som-fug were 3.54±0.20 cm (width) 6.38±0.25 cm (length) 1.34±0.10 cm (height) and 2.50±1.4 g (weight) which is similar to that of brand C. Color analysis of un-fried catfish Som-fug showed light color that L* was 70.78±0.13 a* and b* were 5.06±0.53 and 11.50±0.31 respectively. Hue value was 74.42±0.25 value and chroma were 6.84±0.39 and 16.20±0.11 respectively. Som-fug from different brands were different in term of texture. The gumminess and chewiness values were significantly higher in brand B (p≤0.05) whereas the hardness and springiness did not differ significantly among the four different brands (p>0.05). For physio-chemical properties Som-fug produced from catfish had 1.70 % total acidity pH value was 4.50 and moisture content was 70.28% which was not different from that of brand B. However aw value did not differ among all of the Som-fug (p>0.05). The microbiological quality of the four Som-fug products analyses revealed the presence of Salmonella spp. Staphylococcus aureus Escherichia coli and mold count not more than standard (Thai Community Product Standard 471/2555) except brand B and C mold count was more than 100 CFU/g. For Sensory evaluation no differences in color flavor and taste were observed between catfish Som-fug brand A and brand B (p>0.05). Whereas catfish Som-fug gained the highest score in texture attribute which no differ from brand C (p>0.05).