This research studies dyeing with Thai herbs for UV protection properties in textile products applications and aimed to: study procedures and techniques for this; investigate the use of herbal plant for UV protection; study UV protection properties in fabrics dyed with Thai herbs that can protect against UV rays. The process involved dyeing from natural surplus materials (militia kityana leaves lemongrass leaves and areca palm seeds) extracting the dyes for use in silk dyeing with a mordant to increase the affinity of the dye and fiber then rating the percentage of UV light blocked. Finally the fabric was used to design clothes as a prototype for five Muslim outfits. The research team chose dyed silk fabric with the percentage of UV light blocked are 95.67 – 96.24 which is in good to excellent protection level. Five outfits were designed for this study: 1) Silk dyeing with dyes extracted from the lemongrass leaves – using the first method of fabric dyeing with clear muddy water 1% as mordant 2) Silk dyeing with dyes extracted from lemongrass leaves – using the fourth method of fabric dyeing with the fabric fermented for 30 minutes in mud before dyeing 3) Silk dyed with dyes extracted from areca palm seeds – using the first method of fabric dyeing with 3% tamarind water as mordant 4) Silk dyed with dyes extracted from areca palm seeds – using the fourth method of fabric dyeing with the fabric fermented for 30 minutes in mud before dyeing and 5) Silk dyed with natural dyes extracted from militia kityana leaves – using the first method of fabric dyeing with 1% tamarind water as mordant.

This research aims to experiment with natural dye from the longan leaves Color fastness UV protection Designed textile products from Textile dyeing of longan leaves. and to teach the dye from longan leaves for design and processing of textile products to the community under the concept of the creative economy. The study consisted of two parts The first part is Color fastness and UV protection from fabric dye from longan leaves. The second part is Designed textile products from Textile dyeing of longan leaves. The research area at Yu Wa San Pa Tong district Chiang Mai province area planted with longan. This research is part of the solution to the problem of waste longan leaves. In addition farmers have to produce compost leaves and fruits are often destroyed by the fire. Impact on air pollution and Haze occurred in Chiang Mai now. Natural dye extracted from longan leaves was applied to a silk fabric by exhaustion dyeing process. Aluminium potassium sulfate ferrous sulfate copper sulfate and stannous chloride were used as mordants. The dyeing was conducted with and without metallic salt mordants using three different mordanting methods pre-mordanting meta-mordanting and post-mordanting. The colour of each dyed material was investigated in term of the CIELAB (L* a* and b*) and K/S value. The color fastness to washing rubbing perspiration light and water of the dyed samples was determined according to ISO test method. The results show that the optimal results were achieved when dyeing at 80 ?C for 50 minutes and at pH 3. Silk fabric dyed in a solution composed of a Longan from leaves without mordant showed a shade of pale yellowish-brown while those mordanted with stannous chloride alum and copper sulfate produced a variety of medium to dark yellowish-brown color shades. However duller and darker brown shade was obtained with ferrous sulfate mordant. The color fastness to washing water perspiration and rubbing were good to very good. However the light fastness results showed fair level except fabric without mordanted whose colour change rating was poor. The results confirmed that natural dyes from longan leaves extract with metal mordants have potential applications in fabric dyeing and in producing very good UV-protective silk fabrics. The second part is research data collected from literature research related research and field data was collected by interviewing recording a career field research brainstorming sessions and participatory action research between the villagers to researchers. The findings presented by descriptive analysis. The result is Textile product design of longan leaves dyed fabrics must take into account the capacity of the group. The villagers have restrictions on the production of textile products. There is no potential for forming other products. In addition to the garment as well as the group was started. The natural dyes of the longan leaves is new knowledge for the group. Therefore textile products in the early to conclude that the textile products the group members have expertise in manufacturing mens casual shirts ladies casual shirts and scarf. Create patterns with a variety of tie-dye technique. The silk material used as the main material used is cotton minority. Users is a group of conservative tastes nature lovers and those with artistic taste. The procession design and production-oriented textile products are Green Design

The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount of lotus-stem and Stabilizing agent that appropriate to produces crispy lotus-stem. Was conducted in 3 recipes (depend on ratio (%) of quantity lotus-stem: Stabilizing agent) are following 1) 95:5 2) 95:5 and 3) 95:5. Our study found that the ratio of lotus-stem: Tapiocastarch which appropriate to produces crispy lotus-stem were 95:5.Moreover this ratio was accepted mostly and after tasted the water activity aw values= 0.349the Crispyness values= 1753 and the Spectrophotometer values = (L*) 34.39(a*) 4.12 and (b*) 8.31 the chemical analysis found that fiber = 31.89% protein = 3.87% fat = 23.98% moisture = 2.65% and ash = 4.35% The study of temperature and duration to bake crispy lotus-stem by drying oven at 60 70 and 80 degree Our showed the appropriate temperature and duration to bake crispy lotus-stem by drying oven was 1 hour 30 minutes crispy Lotus-stem products by Drying Oven can Keep at room temperature degree Celsius for a period of 30 days.

This research focuses on the production of charcoal briquettes from agricultural residues by using durian and nypa palm peel mixtures. The objectives of this study are to study the combustion efficiency of charcoal briquettes; study the suitable ratio for the production of briquettes with the ratios of durian : nypa palm peel mixtures as 100:0 50:50 25:75 and 0:100; recycle the agricultural residues as the renewable energy sources and analyze the fuel characteristics; moisture content ash content volatile matters fixed carbon and heating value. The results showed that the best ratio for the combustion efficiency of charcoal briquettes is 50:50 with the minimum moisture content of 4.68% the minimum ash content of 2.70% the volatile matters of 10.33% ; the maximum fixed carbon of 25.56% and all characteristics are met with the standard of charcoal briquettes from the local community products. In the ratio of 100:0 it showed the maximum heating value as 5399 calories per gram. Therefore the 50:50 charcoal briquettes are suitable as the renewable energy source. Besides the capacity of odor adsorption was analyzed by adding the odor substances (mothball) in two bottles with three mothballs for each bottle for two consecutive days before removal. Then sic of 50:50 charcoal briquettes were added into one bottle. Ten testers smelled the bottle every two days for six days. The result showed that the bottle with the charcoal briquettes had odor less than the bottle without briquettes. Hence the charcoal briquettes from durian and nyla palm peel mixtures have the best odor adsorption capacity and are suitable for household uses.

Study about duck cream soup product from waste duck ribs had objectives to study production process of duck cream soup product and to study about chemical and physical quality of duck cream soup product. The procedures in operation are as follows: Study about three basic recipes of duck cream soup product and study about appropriate time period in boiling of duck rib stock for producing of duck cream soup. The duck rib stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. After that the researcher tested in sensory test in overall appearance color smell flavor texture and favor. The researcher used method of giving points of 9-point Hedonic scale. There were 40 testing persons. The researcher planned the random test in RCBD: (Randomplete block design) and compare difference of mean by DMRT (Duncan’s New Multiple Range Test). From the study result it was found that basic recipe cream soup which has been accepted the most of all was Recipe No.2. It was found that the researcher did not give different points to overall appearance color smell and favor. The mean was 7.10 7.23 7.10 and 7.48 respectively. The Duck rid stock obtained from boiling in different three levels of time as follows: 2 3 and 4 hours. Duck cream soup using duck stock for a period of 4 hours Because of the boiling simmer for a long time. Cause evaporation of water As a result the concentration and the smell more pronounced. The mean was 7.18 7.15 7.10 and 7.33 respectively result of chemical and physical quality analysis included viscosity cream soup duck that the period of boiling for 4 hours of 2 .7 5 x 103 cestipois the most pH value to be 6.12. This is consistent with generally produce only soup. The viscosity is between 103 to 104 which the retrogradation of the roux. The duck cream soup with and good texture.