The purpose of this thesis were: 1) to develop skills practice sets with a Macramé plant hanger for students with learning disabilities. 2) to examine the effect of using a Macramé skills practice Kits to make the Macramé plant hanger for students with learning disabilities. The sample group were 3 students with learning disabilities in home economics department Saowabha Vocational College. The instruments used in this research were student behavior observation forms Expert interview and Macramé skills evaluation forms. The findings revealed that: 1) Practice sets for Macramé work with Macramé plant hanger for students with learning disabilities had 2 sets with 8-10 patterns. Which skill training set A consists of Macramé methods handouts and the skill training set B consists of Macramé methods video. 2) The results of the study were the 1st student can be used the both sets. Which they were finished their works in time and had a good quality Macramé work pieces. And the 2nd and 3rd students can be used the skill training set B to be made work pieces with correct pattern more than the skill training set A set.

The purposes of this research were : 1) study in business fresh flowers entrepreneurial community in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area 2) study the problems in the business of fresh flowers entrepreneurial community in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area 3) compare the level of difficulty business operators of fresh flowers in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area by type of fresh flowers available during the operation store location cost of registration average sales per month and how to promote and 4) provide guidelines for the development of entrepreneurial business fresh flowers in Pak Khlong Talat market Phra Nakhon district Bangkok metropolitan area. The samples entrepreneurs fresh flowers in Pak Khlong Talat market Phra Nakhon district Bangkok metropolitan area 97.The instrument used in research questionnaires and interviews. The statistics used for data analysis were frequency percentage mean standard deviation t-test ANOVA one-way and data analysis was descriptive. The results showed that: 1) The operator of the flowers sold in the country including orchids and other flowers such as Globe Amaranth Solidago Lotus Tuberose Dahlia Cutter Gardenia Authurium. The operation for a period of 5-10 years the flower shop in Agricultural Extension Market. There were fresh flowers in the registered capital of less than one hundred thousand baht baht with average sales of less than one hundred thousand baht per month and entrepreneurs how to promote sales by reducing promotion. 2) The problems in the business entrepreneurs of fresh flowers in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area as a whole has found problems at a high level. The first two items in order from most to least found that the side with the highest mean score. The management staff and raw materials were minimal marketing and finance. 3) Compare the problems of the business operators of fresh flowers in Pak Khlong Talat Market Phra Nakhon district Bangkok metropolitan area found that the duration of the operation store location how to promote different. There were problems in the business no different and just different. The statistical significance was at level.05 and 4) The development of business entrepreneurs found that fresh flowers established flower business in the country improving the ability of operators to be strengthened. There should be educating its were employees sent by international or both in the country and abroad to seek new knowledge also be careful financial management as a loan (NPL) should be minimal selection of quality fresh flowers regularly were a sustainable climate and should have a planned to make sales each year. So that the development will has been working in a better way.

The purposes of this research were to study the base recipe of Macaron to study the type and amount of Sacha inchi nuts instead of using almond powder in the base formula of Macaron to study the filling taste nutrition value and consumer acceptance of Macaron products from Sacha inchi. Sensory evaluation with 9 points Hedonic scale found that the base recipe of Sophon (2014) consists of 26.09% almond powder 22.17% sugar 26.09% icing sugar 19.13% Albumin and 6.52% water has been accepted by the most panelists because this sample is crisper than the others. The result of using 3 types of Sacha inchi powders; raw nut baked nut and seed-based protein powders found that Sacha inchi seed-based protein powders instead of using almond powder was the most acceptance. Due to Sacha inchi seed-based protein powder was extraction some oil then the smell of the Sacha inchi nuts has decreased. Resulting in higher acceptance scores in terms of taste and overall preference. It was found that 75% of the Sacha inchi nut seed-based protein powders could be substituted for almond powder because the properties of the Macaronhas been accepted.In addition coffee taste is the types of filling which higher acceptance than vanilla and chocolate filling because coffee odor helps to deodorize the smell of Sacha inchi nut in the product. Results from consumer test the Macaron from Sacha inchi nut with coffee filling was accepted at the level of 86% in term of taste and delicious. For nutritional value replacement of Sacha inchi nut powder instead of almond powder in the Macaron could increase the amount of protein and also reduce the amount of fat.

The objective of this research was to compare the quality of Kanomchan which replace rice flour with Homnil rice flour Riceberry rice flour and Sangyod rice flour and to study the quantity of modified starches used in frozen Kanomchan products. Sensory evaluation of 30 panelists using 9 points Hedonic Scale. It was found that the panelist preferred Kanomchan that was made from Sangyod rice rather than the Kanomchan made from Riceberry rice flour and Homnil rice flour (p≤0.05). In the recipe of Kanomchan consist of 40.98% coconut milk 37.30% flour 10.65% cassava starch 9.02% cassava starch and 2.05% rice flour. Then using Sangyod rice flour in Kanomchan products to study modified starches suitable quantity for frozen Kanomchan products by three standards. Constitute 1% 3% and 4% by replacing of cassava starch. And compared with base recipe that not add modified starches. Then Kanomchan was freeze at -18 °c for three days. Before defrost with microwave and heated with 640 watts of microwave power for 2 minutes. The result found that frozen Kanomchan product which adding 3% modified starch had the most sensory points in every attributes. Except taste score texture (toughness) and overall score more than non-modified starches recipe (p>0.05). Then study three types of hydrocolloids. (guar gum gum Arabic and carrageenan) for develop quality of frozen kanomchan products by add hydrocolloids 0.1% for amount starches in frozen kanomchan products that using. Then freeze at -18 °c and reheat with microwave which had 640 watts of microwave power for 2 minutes. The result is guar gum had the most of linking points good texture that suitable with frozen Kanomchan products than caragenan and gum arabic. Results of the selection of the pattern of Kanomchan in packaging. By all experts choose a rose mold. and the packaging style numbrr 1 with the accompanying reasons name and the product brand prominently easy to remember beautiful colors look appetizing and linked the Thai dessert.

The objectives of the Development of Thai Song Dum Fabric Pattern by Computerized Embroidery Machine for Living Room Products are as follows 1) to develop Thai Song Dum fabric pattern with computer machine for living room products and 2) to study the satisfaction of consumers towards the pattern of Thai Song Dum fabric with computerized machines for living room products. The sample group consumers who visit Bang Luang Market Thung Bua Daeng Floating Market and Lam Phaya Floating Market by using 50 consumers in each market including 150 consumers in 3 markets used to analyze data such as mean percentage standard deviation and analyzed the data by using computer software. The results of the research showed that most consumers were satisfied with the overall picture at a high level. The satisfaction of consumers Bang Luang market the first is the living room product the Dok Priew pattern with an average of 4.47. The Dok Chan Lom pattern has an average of 4.40 and the Dok Bua pattern has an average of 4.37. The consumer satisfaction Thung Bua Daeng floating market. The first is the Dok Bua patterned living room product has an average value of 4.56. The Dok Chan Lom pattern is 4.50 and the Dok Priew pattern has an average of 4.44. The consumers satisfaction Lam Phaya floating market is the Dok Priew has an average of 4.49 the Dok Chan Lom pattern is 4.48 and the Dok Bua pattern is 4.37.