This research aims to study Design guidelines for home decoration woven from pandanus odoratissimus linn the woven pandanus Phanans home parish of the island of Koh Lanta Krabi. Sample in Research is foreign tourists 50 peoples and Local 50 peoples. Want to buy product Home decoration Krabi. The research instrument was a questionnaire want side different of the target audience have confidence equal to .890 statistical analysis was performed by percentage. Average mode and questionnaire to evaluate satisfaction in the field of use and in marketing for home decoration woven from pandanus in the process of evaluating alternatives and in the assessment process compare with the original souvenirs by questionnaire 2 edition have confidence equal to .893 and .830 respectively. Statistical analysis was performed by means of percentage mean and test the hypothesis with the t-test statistic type Dependent Sample. The research concludes that. 1. Workings portfolio design home decoration method 1 small put of box can adjust the size between channels. Method 2 box put of large removable foldable and Method 3 small table of lamp removable foldable. 2. Target groups choose the design of home decor in the 3 approach. 3. The target audience is satisfied with the new home decor more than the original in all sides. Statistically significant at the .05 level dealers are more satisfied than the original model in almost every aspect. Except for eco-friendly images and the new home decor is more effective than the old one.

The potential development the of processed meat products enhancing pineapple pulp left by juicing. Pattawia pineapple pulp used in research. Boil to extract the acid and sugar. The pulp looks like fresh pulp light yellow. The processed meat products used includecoarse ground pork sausage pork ball and Moo Yor. Pineapple pulp supplementation in coarse ground pork sausages could be supplemented by up to 15 percent. Pork balls can be supplemented up to 20 percent and Moo Yor can be added up to 10 percent. The addition of pineapple pulp to processed meat products resulted in an increase in crude fiber content in all 3 processed meat products. At the same time resulting in light processed meat products and has a reduced texture characteristics score which affects acceptance. Consumer acceptance test in The potential development the of processed meat products enhancing pineapple pulp left by juicing for 100 tester found that most testers are more than 80 percent acceptance in the product of The potential development the of processed meat products enhancing pineapple pulp left by juicing.

This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple Study the survey of consumer behavior of products made from pineapples that consumers like to eat if chopped chopped and processed into products that are already on the market. The top 3 are pineapple snacks (average 4.57) rice crackers (average 4.30). And flavored pineapple sheets (average 4.20) respectively. Study the processing process of pineapple from consumer product survey results. Pineapple pulp adds 40% in the ingredients of cracker products. The tasters give the most acceptance for their appearance color smell taste texture and overall liking. With an average of 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively. Pineapple pulp replaced 100% banana juice. The tasters were the most accepted in terms of appearance color aroma taste texture and overall liking. The average values are 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively. The optimum temperature and time for chopping and drying are temperatures at 90 degrees Celsius for 4 hours. Most respected in terms of appearance color smell taste texture and overall liking. With an average of 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively. Study of chemical quality And physical quality of processed food products from pineapples Cracker products found that the quality of cracker chemistry Formula with the most moisture is as follows: Formula 3 (40%) Grams 3.30% Moisture Formula 2 (30%) Fat 21.37% Formula 3 (40%) crude fiber 8.38% Formula 1 (20%) Ash 2.00 percent Formula 2 (30%) Protein 2.03 percent as for physical quality brightness (L *) Formula 1 (20%) grams has the highest value 63.53 red (a *) and yellow (b *) Formula 3 (40%) grams has the highest values of 3.14 and 15.66. Pineapple pulp replaces some bananas by water. A pulp of banana pineapple replacement parts. The highest values are as follows: Formula 2 (30%) grams Moisture 54.01 percent Formula 1 (20%) grams Fat 0.35 percent Fat fiber 2.56 percent Ash 0.57 percent Formula 2 (30%) grams Protein 3.93 percent In physical quality the brightness (L *) formula 2 (30%) grams had the highest value 69.75 thered (a *) and the yellow (b *) formula 3 (40%) grams was very high. -1.61 and 12.67 dried seasoned pineapples The highest values are as follows: Formula 1 (20%) grams Moisture 8.02 percent Formula 3 (40%) Fat 0.68 percent Formula 2 (30%) grams Fiber 12.34 percent Formula 1 (20%) grams Ash 9.49 percent and 8.84 percent protein while the physical quality showed that the brightness (L *) formula 1 (20%) grams had the highest value 80.03 the red color (a *) had the highest value 9.24 and the yellow color ( b *) Formula 1 (20%) grams has the highest value. 24.76 Study consumer tests that affect In products processed pineapple Cracker products Consumers are satisfied with the product of cracker. At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Pineapple snack products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Dehydrated Pineapple Products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level

This research is a study on the Development of Paper and Packaging from Rice Husk and Rice Processing Wastes for producing for Thai Art Conservation. This research purpose to develop products and packaging from the rice husk in rice processing to study the processes of paper production and forming products to design and develop products and packaging and to transfer technology products and packaging from the leftovers in rice processing to conserve Thai arts to the community and to study the satisfaction of the product and packaging development program from the leftovers in rice processing in order to conserve Thai arts to the community. The research findings can be summarized as follows: 1. In this research the research team produced paper and molded products experimenting with the ratio of RICE HUSK and paper SA fibers and find the best ratio of rice husk 50: paper SA fibers 50 so that rice husk can better adhere to paper and creates a beautiful texture for making products. Moreover this research uses the waste from the rice processing process it able to develop products according to objectives. At the same time can be produced at the household level. As well as finding marketing methods for new products to be able to sell which generates income for the community. 2. The results of the physical characteristics of paper produced from rice husk paper with the ratio of rice husk 50 to 50 has a moderate weight. The paper can be folded. The tensile strength of the paper is moderate. The surface is good. The characteristics of the paper after coated with waterproofing it was coated with natural extracts and environmentally friendly. When testing the water color paint on paper the water color slowly absorbed but does not spread along the paper fibers and also slightly absorbed in the backside paper. 3. In this research the development of products and packaging from the leftovers in rice processing for preserving Thai art into 2 categories 1. Develop paper from rice husk for processing into products and developing molded products from rice husk consisting of 3 sets of ornaments consisting of necklaces bracelets earrings 4 sets of home decor consisting of pans wall paintings and 3 sets of household items consisting of 4 multipurpose boxes fruit trays altar table 4. The knowledge transfer by organizing a workshop for theoretical and practical work the duration of knowledge transfer was 2 days 50 participants between 11 - 12 august 2019 at Bang Tachong Community Enterprise Village No.8 Tha Ngam Subdistrict and District in Buri Sing Buri province. Most participants are satisfied with the highest levels in all questions.

This research has objectives to study about production process of four types of processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product to study quality of processed food product supplemented with cassava to study about consumer test towards processed food product made supplemented with cassava. From the test it was found about the appropriate quantity of cassava to supplement into four types of processed food product. The researcher had consumer test in order to test about acceptance of testers who are 40 instructors in field of Food and Nutrition field of Food and Nutrition Science and field of Food Service Industry using method of giving marks for favor in type of 9-point hedonic scale. The researcher supplemented cassava into barbecue powder French Fries at level of 0 2 4 and 8 percent of all ingredient. It was found that testers accepted the French Fries at level of 2 percent to be in level of moderate favor. The researcher made nuggets supplemented with cassava at level of 0 50 75 and 100 percent of all in gradient. It was found that testers accepted the nuggets at level of 75 percent. The researcher supplemented cassava into fish cake at level of 0 40 60 and 80 percent of all ingredient. It was found that testers accepted the fish cake supplemented with cassava at level of 60 percent to be in level of moderate favor. The researcher made crispy cassava mixed with Barbecue power at level of 2 4 6 and 8 percent of all ingredient. It was found that the testers accepted the crispy cassava at level of 4 percent to be in level of moderate favor. Regarding nutritional value of French Fries it was found that cassava for 2 percent in French Fries with Barbecue powder had moisture value for 28. 25 percent fat value for 27.21 percent fiber for 2.22 percent ash for 2.28 percent and protein for 2.22 percent. Nugget it was found that nugget supplemented with cassava for 75 percent had moisture value for 53.35 percent fat value for 6.47 percent fiber for 1.67 percent ash for 1.94 percent and protein for 17.98 percent. Fish cake it was found that fish cake supplemented with cassava for 60 percent the chemical quality had moisture value for 50.92 percent fat value for 13.78 percent fiber for 2.69 percent ash for 2.85 percent and protein for 21.97 percent. Crispy cassava mixed with Barbecue powder it was found that crispy cassava mixed with Barbecue powder for 4 percent chemical quality had moisture value for 1.39 percent fat value for 21.04 percent fiber for 3.64 percent ash for 3.05 percent and protein for 2.22 percent. However supplementing of cassava in four types of processed food products can be made but there shall be realizing about chemical elements of primary components such as moisture and fat quantity. These elements may affect the physical features for example smell and taste and texture. These features had effect on product acceptance. Study result of acceptance of consumers which had effect on products of semi-finished sauce supplemented with cassava; 100 consumers are at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and Thewet Market. Regarding information of feeling on acceptance of French Fries product of cassava mixed with Barbecue powder it was found that consumers were satisfied with product of French Fries of cassava mixed with Barbecue powder for 2 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of Cassava product it was found that consumers were satisfied with Fried Cassava product of 40 percent in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of French Fires product of cassava nugget it was found that consumers were satisfied with cassava nugget in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Regarding information of feeling on acceptance of crispy cassava mixed with Barbecue powder it was found that consumers were satisfied with crispy cassava mixed with Barbecue powder in level of moderate favor giving feeling on product feature in appearance color smell smell and taste to be in level of moderate favor. Result of technology transfer in project of tapioca potential development in producing of semi-finished sauce product which was held on 10-11 August 2019 at Tapioca Farmer community Enterprise Group Khon Buri District and Nong Bunmak District Nakhon Ratchasima Province there were 45 trainees. From evaluation it was found that 45 questionnaire respondents brought knowledge to utilize numbering 45 persons to be 100 percent. The satisfaction of academic and professional service receivers towards benefit from service of trainees was in much satisfaction and the most satisfaction to be 100 percent.