The objectives of this study were to study personal factors service quality and the decision to choose the service of savings cooperatives in Bangkok to study personal factors that affect the decision to choose the service of savings cooperative members in Bangkok and to study the quality of service that affects the decision to choose the service of savings cooperative members in Bangkok. The population was 1210043 savings cooperative members in Bangkok in 2019. The samples were randomly selected from the population by Purposive Sampling of 400 people. The sample size was determined according to Taro Yamane method. The data was analyzed using descriptive statistics such as frequency percentage mean and standard deviation. The inferential statistics were: independent sample T-test one-way ANOVA analysis Pearsons Correlation Coefficient and Multiple Regression Analysis. The study results showed that the overall service quality level of savings cooperatives in Bangkok was high. The aspects that the sample group thought was of the highest quality was the facilities and responses to member services. The most important factors affecting the decision to use the services of the sample group were human resource development and service development. The study hypothesis test showed that personal factors namely age and membership duration in a savings cooperative affected the decision to use the service of savings cooperative member in Bangkok at a significant level of 0.05. The cooperative members aged 26-35 years focused on service development less than those aged 46 years and over at the statistical significance of 0.05. The group of 16-year membership focused more onservice development than those at the group of 6-10 year membership and the group of 11-15 years of membership at a significant level of 0.05. The service quality factors on trustworthiness confidence and knowing and understanding service recipients had a positive influence on the decision to use the savings cooperative service on cooperative business development aspect at the significant level of 0.05. The service quality factors on trustworthiness confidence and knowing and understanding service recipients had a positive influence on the decision to use the savings cooperative service on human resource development aspect at the significant level of 0.05. The service quality factors on trustworthiness and knowing and understanding service recipients had a positive influence on the decision to use the savings cooperative service on service development aspect at the significant level of 0.05. The service quality factors on confidence and facilities had a positive influence on the decision to use the savings cooperative service on service area development aspect at the significant level of 0.05.

This special project. The objective is to study the basic formulas and processes of rice crust production. Study the suitable amount of mushrooms in the production of rice crust. Study the suitable flavor in the production of rice crust Phoenix Mushroom. and study the quality changes during storage of Rice crust Phoenix Mushroom. from the study of the basic formula and the production process of rice crust the sensory evaluation results from 50 tasting testers. Found that formula 2 contains a mixture of steamed rice (Rice Sao Hai) steamed rice (Thai jasmine rice) and salt. The highest average rating. Study the suitable amount of mushrooms in the production of rice crust. Found that the formula with the amount of mushrooms: steamed rice 30% : 70% The highest average rating. The brightness (L*) red (a*) and yellow (b*) were 58.17±0.42 9.23±0.10 and 23.04±0.03 respectively. The aw value is 0.48±0.01. The moisture content is 2.60±0.01 percent. Study the suitable flavor in the production of rice crust Phoenix Mushroom. From the sensory tests of 3 flavors : Tom Yum flavors chilli flavors and pizza flavors showed that taste testers rated their liking for appearance color aroma flavor taste texture (Crispness) and overall liking Of the rice crust with the highest chilli flavor. Quality analysis chemical moisture protein fat ash fiber carbohydrate and peroxide values equal to 2.35±0.12 7.23±0.85 15.71±0.20 2.85±0.02 7.16±0.67 64.70±0.01 and 0.93±0.06 respectively. Study the quality changes during storage of rice crust Phoenix Mushroom. It was found that the brightness (L*) red (a*) and yellow (b*) increased from week 2 to week 6. The hardness value increases every week causing the breakage value to decrease. Moisture content not more than 4.0% and peroxide value not more than 30 mg. Equivalent Not exceeding the standards set by the industrial products. Therefore Phoenix Mushroom Rice Crust Products (chilli flavor). Therefore can be stored for more than 6 weeks

The special project on Transformative Tray with Pedestal from Tinted Glass Design by Lego Technique has the objectives to study the design and procedure of the transformative tray with pedestal from tinted glass design by lego technique and to investigate the satisfaction of the target group towards the transformative tray with pedestal from tinted glass design by lego technique. The researchers conducted the study and collected the data related to a sketch design of the transformative tray with pedestal from tinted glass design by lego technique which can be modified into 3 ways a rice funnel tray a holy-water bowl tray and monks alms bowl tray. 5 experts will consider the structure of three trays and choose the lotus petal pattern a tray and the color of the lotus petals that the experts like and it must be most suitable. They also give a suggestion to design the transformative tray with pedestal from tinted glass design by lego technique. After that the suggestions were used to survey the satisfaction of the target groups 25 students from Home Economics Business Administration Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and 25 public people in 5 aspects a product materials utility price and distribution area. Then bring the data into the analysis by using frequency percentage and mean. The result of the analysis shows as follows. From the design and procedure of the transformative tray with pedestal from tinted glass design by lego technique it was found that most experts agree that all three tray are suitable size and proportions for the transformative tray with pedestal from tinted glass design by lego technique. A wooden tray should be used because the lotus petals are plump and delicate. Because the wood tray is strong and the tray should be embedded with glass for a match the colors should be contrasting colors to make the pattern stand out. There should not have additional decoration because the work is outstanding with the pattern of tinted glass. Suggestions for delicate work should be planned and should have a smooth glazing. Satisfaction of the target groups towards the transformative tray with pedestalfrom tinted glass design by lego technique: Satisfaction of 25 students from Home Economics Business Administration Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon shows that the respondents were satisfied in the product with the neatness and the beauty of the products with an average of 4.48 at the highest level. Regarding the materials respondents were satisfied with the suitability of the materials used and the strength and durability of materials having an average of 4.48 at the highest level. Regarding the utility respondents were satisfied to use a product as a sacrifice item and as a learning media having the average of 4.56 at the highest level. Regarding the price the respondents were satisfied with the price of 10750 baht with an average of 4.32 at the highest level. Regarding of distribution the respondents were Satisfied in the Buddhist alms shop having an average of 4.60 at the highest level. Satisfaction of 25 public people shows that the respondents were satisfied in the product with the neatness and the beauty of the products with an average of 4.36 at the highest level. Regarding the materials respondents were satisfied with the suitability of the materials used having an average of 4.40 at the highest level. Regarding the utility respondents were satisfied to use a product as a sacrifice item having the average of 4.40 at the highest level. Regarding the price the respondents were satisfied with the price of 12300 baht with an average of 4.24 at the highest level. Regarding of distribution the respondents were Satisfied in the online shop having an average of 4.08 at the highest level.

Study on the amount of soybean powder for substitution of coconut milk powder. The purpose is to reduce fat from coconut milk and use soybean powder to replace the concentration of finished coconut milk. By studying the basic formula of coconut milk powder by selecting 3 formulas and taking the most scores formula Bake at 70 degrees Celsius for 7 hours humidity at 1%. The results of consumer acceptance study by measuring the quality of the appearance texture color smell By leading to being accepted by consumers Testing the quantity of soybean powder suitable for the product by measuring the quality of appearance texture color smell. To be acceptedby consumers Study on shelf life of soybean powder substitution products in coconut milk powder in replacement of soybean powder Suitable and accepted by consumers Taken separately in an aluminum foil bag During the 2 month storage period quality assessments are done every 2 weeks. By measuring moisture color Aw and general microbes and mold yeast. Found that longer duration increased moisture and microbial values. But the number of microbes is less than 1 × 103 colonies pergram which does not exceed the standard of the community product standards.

This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 the method of ripening Cassia Tree in 3 days we are found physical quality in the value L* a* and b* (peel) is equal to 38.03±0.26 29.44±0.17 13.43±0.35 the value L* a* and b* (the meat) is equal to 35.43±0.10 36.86±0.08 19.87±0.07 Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L* a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml yeast andmold must not exceed 100 CFU/sample 1 ml S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.