The objectives of the study were to produce 3D virtual reality media production for public relations of Rajamangla University of Technology Phra Nakhon and to study the satisfaction of the 3D virtual reality Media. This research was research and development. The data was collected from a sample of 400 samples. Data was analyzed by mean and standard deviation (S.D.). The results showed as follows: the sample group had the satisfaction to 3D Virtual Reality Media for Public Relations of Rajamangla University of Technology Phra Nakhon was at a high level.

This study aims to study the recipes and development of Shogun fish sausage products by studying the use of fat substitutes in Shogun fish sausage products. Study the nutritional value of Shogun fish sausage products and study the shelf life of fat-reducing Shogun fish sausage products. The results of the evaluation of the liking of the fish sausage in 3 formulas with a 9 points Hedonic scale method by 50panelist. The first accept to recipe of Wilasinee (2011) that it had sugar and soy sauce more than any other recipe. As a result the taste panelist gave more points than recipes 2 and 3 so they chose recipe 1 as the basis for the study of fat substitution with invading powder mixed with xanthan gum in the fish sausage. Amount 3 levels: 50 percent 75% and 100% of total fat content. It was found that the panelist accepted a recipe that replaced 100% of fat in terms of color smell and taste. In the part it was found that the panelist accepted the recipe at 75% more than because the fish sausage also had a soft texture from some fats but when thinking of benefits that will be gained from fat substitution with invading powder mixed with xanthan gum in the fish sausage. As a result it selected the level of recipe that uses all the fat substitutes to develop as a fat-reducing fish sausage when bring developed sausages to study nutritional value and compared to the basic recipe it was found that protein content and humidity. It’s not different but the amount of fat is less than basic recipe and fiber content is greater than the basic recipe. That result of the use of invading powder mixed with xanthan gum to replace the fat that is the ingredient in the fish sausage product. Then a study was conducted to assess the shelf life. After frying the sausage with a vacuum frying machine and packed with vacuum aluminum foil bag for 4 weeks and then analyzed for chemical and microbial analysis. It found that the quality is in according the community product standard fish sausage (Standard No. 104/2555).

Ethanol is a form of renewable energy. That can be used as fuel. Can replace gasoline or diesel. Fuel is an important factor driving the countrys economy. Ethanol can be produced from agricultural products garbage and various waste. his research uses watermelon rind. Which is waste from the community as a raw material for the production of ethanol by the fermentation process the microorganisms used in the fermentation process are ball flour. After fermentation for 6 hours it was found that the watermelon rind weighing 10 grams measured the concentration of alcohol. The concentration was 9.3 % VOL 18 Brix %. 20 grams of watermelon rind measuring the concentration of alcohol The concentration of 8.1 % VOL 16 Brix % of watermelon rind at 30 grams measured the concentration of alcohol. Get the concentration 8 % VOL 16 Brix % watermelon rind at 40 grams measure the concentration of alcohol get the concentration of 7.9 % VOL 15.1 Brix % and watermelon rind at 50 grams measure the concentration of alcohol the concentration of 7 % VOL 15 Brix %. Therefore it can be said that the watermelon rind which is waste from the community. Is a raw material with high potential for ethanol production to be used as a renewable energy source Instead of using raw materials from food plants and other energy crops.

This work aimed to study the improvement of mechanical properties and cost reduction of biodegradable packaging made from polylactic acid (PLA) by using sisal fiber. Because sisal fiber as natural fiber is good mechanical properties biodegradable material and low cost. The variables studied were the addition of sisal fiber surface treatment with epoxy silane and fiber direction. Their effects were investigated by tensile flexural and impact testings and morphology analysis. The results suggested that the addition of sisal fiber increased Young’s modulus Flexural modulus and ultimate tensile stress whereas elongation at break and impact strength tended to decrease. For the effect of surface treatment it was found that tensile and flexural moduli increased with epoxy silane treatment but tensile flexural and impact strengths slightly changed. Surface treatment by epoxy silane led to good interfacial bonding by hydrogen bonding between oxirane ring of epoxy silane and hydroxyl group of PLA. The effect of fiber direction revealed that tensile properties of composite in fiber direction of 0o were higher than those of composite in fiber direction of 45o. Fiber direction did not affect flexural and impact properties.

This project aimed to design and production of music video: 7 wonders song of the bands YOUNG BONG and to assess the satisfaction of the general public who use YouTube using a tool online surveys to gauge the satisfaction of the general public from 200 people. The statistic to analyze employed frequency percentage mean and standard deviation. The study found that the satisfaction toward 7 wonders song was at highest level ( = 4.47 S.D.= 0.63 ).