This study of the role of family locals and community in enhancing the quality of elderly people’s lives in central area by means of Sufficiency Economy theory collected the data from people. It aims 1) to study the role of family locals and the community to enhance the quality of elderly people’s life in Thailand’s central region; 2) to analyze factors related to the quality of elderly people’s lives; and 3) to identify ways of encouraging the development of elderly people to prepare them to be part of the society of elderly people in the ASEAN region. The participants in this research were elderly people in the central region. The research used quantitative methods to measure quality of life. Multi-stage sampling was employed. The data were analyzed with descriptive statistics such as average (x̅) and standard deviation to investigate the elements of each factor in the study. The results from the focus group regarding the quality of elderly people’s life can be summarized as follows: 1) The development of the quality of life of elderly people is based on the concept of “Strong community and people through the development and adaptation of the theory of the Sufficency Economy”. 2) The development of the quality of elderly people’s lives by means of religion: emphasizing the Buddhist way of life and local wisdom and culture to teach family members to be a grateful and loyal and to be a good person for the family and local community. 3) The quality of life of elderly people can be improved by implementing laws informed by morality to encourage generosity between family locals and community to solve the problems of elderly people. 4) The quality of life of elderly people locals and the community is based on mutual respect living together naturally according to the concept of the Sufficiency Economy in order to support large numbers of elderly people in the future. Suggestions arising from this research and from other ideas from participants include increases in government funds budgeted to support elderly people and the creation by local government of projects and activities for elderly people. In addition the participants also perceive the need for a chance for the elderly to study and learn in the local elderly school without age limit as a form of life-long learning. The participants also suggested the idea of evaluating the systems of schools for elderly people according to the “cheerfulness and happiness” of learners rather than by any other method. Connections between the schools for elderly learners in the central area should be co-ordinated so as to create more projects and activities.

This research aimed to this research aim: 1) to study the problems of the National Museums in Central Region of Thailand 2) to study The Guidelines of Marketing Development of Arts and Sciences Educational Attraction of the National Museums in Central Region of Thailand. This research is qualitative research with interviews. The researchers also studied theories involved from documents includes Marketing Mix (7P’s). The sample group used in this study is the officers involved in the Central National Museum. The tools used in this research are interviews. This research found that Products and services the three national museums products or antiques Is interesting and distinguished in itself. Service characteristics of the museum focus on providing educational services providing information to interested parties. The price of collecting admission fees and using the premises according to the regulations of the Fine Arts Department. Location convenient transportation both private cars and public transport. Marketing promotion there are books brochures brochures and information systems through computer networks. Personnel or employees there are good work intentions good service smiling. Physical environment the building is quite old. It should improve modern display techniques. Processes Group visits are usually contacted in advance in order to arrange a guest speaker. Suggestions for museum development Products and services should consider the enjoyment of the visitors learning including receiving details of meaningful signs. Location adding a sign showing a large museum entrance. Marketing promotion should advertise through various online media should organize creative learning activities. Physical environment should improve modern display techniques. Processes adding a tourist center help to inform visitors of the rules and regulations for visiting museums for proper conduct.

This research is a qualitative research. The objective is to study and analyze information about The pattern of Pha Sin Tin Jok (Traditionally Sarong )Thai Yuan Saraburi cloth including the changes and the existence of the Thakok Thai Sarong Saraburi in the present (2017 - 2018). Using the concept of social and cultural change and the theory of globalization concepts for analysis. Research area is Mueang District and Sao Hai District Saraburi. The research population is Weaving sarongs Sarong user and local sages. Analytical study issues are Clothing culture in Thailand Saraburi Promotion from the government Pha Sin Tin Jok (Traditionally) Sarong Thai Yuan Saraburi style and pattern weavers and wisdom transfer. The research results are Saraburi is a province where Thai Yuan people from Chiang Saen Chiang Rai province Settled in the reign of King Rama I of Rattanakosin Due to war and have inherited the lineage until now. In Sao Hai District Saraburi is the district where most Thai people live and has a unique Lanna cultural foundation Whether language lifestyle food and beliefs In the folk textile Has a unique pattern that has been passed down for over 200 years. Clothing culture in Thailand Saraburi There is also a conservative costume. Especially on special occasions The pattern of Pha Sin Tin Jok (Traditionally Sarong )Thai Yuan Saraburi cloth remains the same style. From the era that migrated from Chiang Saen In addition there are other sarong fabrics that are used in everyday life namely woven sarong muk kai and kan. There is a succession of sarong weaving wisdom from the generation to the present most of which are woven with flowers. In the ancient pattern there is a conservation of ancient Pha Sin Tin Jok Thai Yuan Saraburi by re-woven according to the original pattern from the ancient Thai sarong that remains in Saraburi. Pha Sin Tin Jok Thai Yuan Saraburi has been promoted by various government agencies. There may be changes in the times that have changed with the adaptation to various product designs or the application of sarong work to the era. The existence of Thai people in Saraburi has seen the value of wisdom in their ethnicity. Together with promotion from various sectors That encourages Thai people to be proud Inspired in the conservation of Thai culture and arts. The establishment of Thai Folk Culture Hall in Saraburi The new weaving of the Sarawak sarong from the ancient Pha Sin Tin Jok Thai Yuan Saraburi style Including the floating market That shows the existence of the Thai culture of Saraburi living.

Milk one of the favorite food around the world typically is produced by the mammary glands of mammals such as a cow. However dairy from the cow is not suitable for people with dairy allergies and lactose intolerance. Thus the global demand for non-diary or plant-based milk is rising. Sacha Inchi (Plukenetia Volubilis L) or Dao incha is an edible oil-seed nut originated from the Amazon Rainforest in Peru. This crop is known as a rich source of oil with high content of polyunsaturated fatty acids. Not only essential fatty acids but the nuts also consist of high protein level and minerals. It is not surprising that in recent years there has been growing interest in developing the sacha inchi plant as a novel food such as roasted nuts or cookie. This study evaluated the chemical physical microbiological properties and nutritional factor of milk from Sacha Inchi comparing with pressed-cake powder from a by-product of Sacha Inch oil extraction process. According to our results the Sacha Inchi has a potential to be developed as an alternative plant-based milk. The roasted Sacha Inchi milk consists of a complete protein with all nine essential amino acids and they are rich in omega 3 6 and 9. A high contents of minerals such as 2400 mg of calcium per 100 g sample was aslo found in raosted Sacha Inchi nuts. By roasting the nut the protein content was found to be decreasing up to 55.34 % to the same level of the protein content in the pressed-caked Sacha inchi powder. However roasting can add a flavor to the Inchi nuts and also in the milk. Comparing the nutrition factors of the nut milk and the pressed-cake Sacha Inchi milk the pressed-cake milk consists of fat and calory less than roasted Sacha Inchi milk. However the protein and sodium content is quite similar at 4% and 15 mg respectively. The preference for original matcha green tea and cocoa of the roasted Sacha Inchi milk were determined. The three samples were not significantly different in the liking of any attributes (p>0.05). The color of the three flavour of non-diary milk showed slight to moderate in customer liking. Although not significantly different in affection the cocoa flavor had higher liking scores than original and green tea flavors. The just-about-right results showed that the disliking of Sacha inchi milk was mainly due to too much bean aroma and flavour as well as too less sweet taste. The Dao Inca milk has the potential to be new high protein milk that is good for health-conscious consumers and those who are allergic to cows 3 milk. The current product was not well liked due to intense beany aroma and flavor and too less sweet taste. However using other flavours and seasoning such as cocoa could mask the beany smell and flavour.

This research aims to study the properties of local plants Phraek Nam Daeng community for the development of a herbal drink and development drink herbal tea. Local plants used in the study was Khlu (Pluchea indica (L.) Less). The leaves Khlu tested phytochemical composition antioxidant testing by testing their ability to reduce the amount of chemicals 11-diphenyl-2-picrylhydrazyl (DPPH) tests the amount of phenol used Folin-Ciocalteus reagent nutritional analysis and the amount of cellulose and developed the herbal drink tea. The research found that 1. Phytochemical composition of Khlu leaf is mainly flavonoids and tannins anthracnones. 2. Extracted from the leaf extract with methanol showed the ability to reduce the amount of substance 11-Diphenyl-1-picrylhydrazyl (DPPH) was the most abundant. Fresh leaves dried leaves and dried leaves were 30 days values at 131.23 ± 1.42 127.55 ± 1.03 and 125.90 ± 1.28 μg / ml respectively. 3. Extracts from the leaf extract with methanol showed the highest phenolic content as follows: fresh leaves dried leaves and dried leaves for 30 days were 84.91 ± 0.54 82.44 ± 1.09 and 81.01 ± 1.25 mg GAE / g dw respectively. 4. The optimal conditions for the process of making Khlu tea is a temperature of 70 °C for 7 hours. The score of sensory evaluation in terms of appearance color aroma flavor (astringent) and overall were 7.37 ± 1.22 7.23 ± 1.16 6.97. ± 1.30 7.00 ± 1.14 and 7.63 ± 1.10 respectively.