The objective of this research to study the three formula basic of macarons amount of Sangyod Rice Bran usage in macarons product and nutritional composition of macarons product. The sensory evaluate of three formula of macarons the second and the third formula basic macarons non-significant in odor liking (P<). However the three formulas are significant in appearance color liking odor liking taste liking texture liking and overall liking (P>). When consideration in average score 3rd formula of macarons acceptable that the most one formula. Therefore the third formula used to determine the proper amount of Sangyod Rice Bran to add on macarons in the next step. For the Enhancing of Sangyod Rice Bran in macarons. The three levels as follow; added Sangyod Rice Bran for % % and % of all total weight. The taster remains to accept all sample of Sangyod Rice Bran in macarons. Especially at the % of Sangyod Rice Bran to added in macarons to the highest acceptance. However the resulted of added Sangyod Rice Bran at % to decrease in the appearance and overall liking of macarons. Therefore supplementation of fiber in macarons product with Sangyod Rice Bran is not affect in macarons. Furturemore spicies and amount of other bran for macarons production should be intensive studied.

The objectives of this research were to study and compare factors affecting dropping out of undergraduates in Rajamangala University of Technology Phra Nakhon. The finding on four types of factors were launched : personal educational institute family and social factor. Survey research methodology was exploited by distributing questionnaires to sample group of 638 RMUTP undergraduates in 2012 academic year. And the data was analyzed by the percentage the standard deviation the t-test and one way analysis of variance (ANOVA). The results were as followed : the personal factor as a whole was at low level they were : insufficient background knowledge in their fields capability in passing the examination getting low grade point average learning without planning boring of learning facing financial problem negative attitude in vocational field learning in dislike branch absence in class and having problems on family responsibility. On the institute factors as a whole it was at moderate level the causes were: inadequate facilities and services of the institute personal safety learning without instruments lack of helpfulness for the handicapped institute’s strict discipline inappropriate laboratory and buildings the executive management’s transparency institute’s relations with students unsuitable activities for learning expensive fee the students’ entrance without admission system overloaded extracurricular activities. On the family factor it was at low level as a whole they were : economics problems the family’s poverty parents’ attitude towards the institute single-mom’s burdens stability of parents career. Finally the social factor as a whole it was at low level they were : distance from students’ home the freshmen’s traditions self( 4) adjustment among peer group improperly learning environment quarrels and conflicts with others and freshmen’s assimilation in new surroundings. By comparing personal factors to family factors the study found that all factors were nonsignificantly different at the level of 0.05. While the institute factors and the social factors were significant different at the level 0.05

The purpose of the development of dietary fiber supplement food from used coconut residue is to study an appropriate amount of used coconut residue from oil distillation in three food products such as steamed stuff bun deep-fried dough stick and roti. The research was planned in accordance with “Randomized Complete Block Design RCBD”. Sense test by tasting method by giving favorite scores of 9 levels (9 – Point Hedonic Scale) quality test of chemical composition and physical composition including acceptance test of 100 people towards the products were performed.

The purpose of this research was to assess the knowledge and understanding utilization and satisfaction of students toward learning activities in flower arrangement subject. The research sample was 93 of the first year students majoring in Home Economics Business Administration and studying the flower arrangement subject in the second semester of the academic year 2013. The research methodology was the rating scale questionnaire. Data were processed and analyzed by frequency percentage and mean. For the assessment of the students’ knowledge and understanding toward learning activities based on Thailand Qualifications Framework in flower arrangement subject it was found that for the numerical analysis skills communication and information technology skills it was at the high level with the mean of 3.90. For the knowledge it was at the high level with the mean of 3.82. For the ethics and moral it was at the high level with the mean of 3.79. For the cognitive skill it was at the high level with the mean of 3.78. For the interpersonal skill and responsibility it was at the high level with the mean of 3.70. For the psychomotor skill it was at the medium level with the mean of 3.42. For the assessment of the students’ utilization toward learning activities based on Thailand Qualifications Framework in flower arrangement subject it was found that for the interpersonal skill and responsibility it was at the high level with the mean of 4.20. For the knowledge it was at the high level with the mean of 3.92. For the numerical analysis skills communication and information technology skills it was at the high level with the mean of 3.84. For the ethics moral and it was at the high level with the mean of 3.77. For the psychomotor skill it was at the high level with the mean of 3.66. For the cognitive skill it was at the medium level with the mean of 3.44. For the assessment of the students’ satisfaction toward learning activities based on Thailand Qualifications Framework in flower arrangement subject it was found that for the interpersonal skill and responsibility and the ethics and moral it was at the high level with the mean of 3.98. For the knowledge it was at the high level with the mean of 3.81. For the numerical analysis skills communication and information technology skills it was at the high level with the mean of 3.72. For the cognitive skill it was at the high level with the mean of 3.56. For the psychomotor skill it was at the medium level with the mean of 3.52.

The research aimed to Develop of textile in SLUB Yarn fabric from textile material waste. The purpose is to develop Fancy yarn (SLUB Yarn) from textile material waste. To develop woven with Fancy yarn (SLUB Yarn) textile material waste. To study Fancy yarn (SLUB Yarn) properties and woven with Fancy yarn (SLUB Yarn) from textile material waste. The First step is sorting and scouring textile material waste from silk yarn and to spin 2 types of Fancy yarn SLUB Yarn as 50 percent silk fiber blended with 50 percent Cotton and other type as 100 percent Silk. The Second steps is to testing of physical properties in the textile testing laboratory. The testing results are Silk Fancy yarn (SLUB Yarn) from textile material waste have twisted more than Silk blended with Cotton. It make textile material waste from Silk yarn smaller and stronger than Silk blended with Cotton and also more tenacity meanwhile it has highest tensile strength and elongation than Silk blended with Cotton. The Third steps to produce woven fabrics with plain weave structure. The weaving results have 2 fabrics the first types from Fancy yarn (SLUB Yarn) weaved by 50 percent Silk fiber blended with 50 percent Cotton in Industrial woven system and the second types from Fancy yarn (SLUB Yarn) weaved by 100 percent silk in hand woven system or with traditional weaving loom. The Last steps are to test the 8 topics physical properties of 2 woven in the textile testing laboratory. First Colorfastness to washing testing was found that Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste is durable to washing than 4.58 percent. Second Water absorbency Testing was found that both of two fabric types are equal to 60 (seconds). Third Moistures Management testing was found that the moisture absorption and wet textile as follows at 6 parts : the duration of the wet cloth was found that Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste is more absorbed than Silk fiber blended with Cotton and the duration of adsorption rate was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste is better than Silk fabrics. The radial distribution of moisture on the both side of fabric surface was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste is better and more effective and also there are the distribution and direction of motion better than Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste. MoreoverIt was humidity control overall properties. Forth Pilling Resistance Testing was found that both of 2 fabrics are Pilling Resistance fur and beads up on the surface slightly. Fifth Fabrics Thickness testing was found that Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste more over was 0.10 mm. Sixth Dimensional stability to washing after 5 times Testing (changes size after washing) was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste was shrinkage after washing in the warp yarn more than -7.6 and shrinkage after washing in the weft yarn more than -7.0. Seventh pH-Acid Value Testing was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste has pH-Acid less than 0.07. Eighth Heavy Metal Testing was found that Silk fiber blended with Cotton fabrics of Fancy yarn (SLUB Yarn) from textile material waste has 3 Heavy Metals such as chromium lead and copper while Silk fabrics of Fancy yarn (SLUB Yarn) from textile material waste has 2 Heavy Metals such as copper and lead.