The objective of this study 1) To study the shape of the template from the process of making basketry 2) To design a template hyacinth wicker products creative products 3) To test the woven pattern of water hyacinth wicker 4) To create a unique product that is more valuable to the local wisdom and value. Consumerism toward the development of water hyacinth wicker patterns. By specifying a sample group of 57 people. The tools used in the research consisted of the satisfaction questionnaire on the template pattern water hyacinth weave basketry to local creative concept product. The results of the design of the water hyacinth wicker pattern design to the product of local identity concept found that the design shape can be a shape that has a concept as a creative product. Form 1 wicker-shaped pattern template from water hyacinth leaves The product is a chair with an average of 4.58 Form 2 template oval shaped wicker basket shape. The product was a basket of legs with an average of 4.48 Form 3 basket shaped shape from the bowl shape the product received the basket has a value of 4.22. All 3 forms that can be developed in the form of products that can satisfy level most satisfactory shape is the molds for Basketry 1. The product is a chair that is beautiful the proportion of products is suitable for use and strong products are local and creative in the process of water hyacinth wicker requires a template for forming. The original material used to make the wicker template is plywood or foam material. During the study phase the researcher invented the material for making water hyacinth woven basket template using rubber water mixed with plastic watercolor foamed foam templates are used for easy handling and longer durability.

The purpose of this research was to develop bagasse packaging antagonizing fungi with turmeric extract for Green Cos Lettuce cultivation. The bagasse package would incorporated with fungistatic turmeric extract instead of using chemicals at concentrations 0 5000 10000 15000 and 20000 ppm. The packaging characteristics efficiency of turmeric extract and the growth of Green Cos Lettuce determined into the percentage of germination height measurement fungi contamination characteristic were tested under the presence and absent antifungal bagasse The plant seedling spreading onto the surface of the packaging with turmeric extracts could be excelled for -their growth with the induction of germination rate of 92-97 percentages. Turmeric extracts at concentrations of 15000 and 20000 ppm had also expel the emergence of Penicillum sp. inhibit Rhizopus sp. and slow down Colletotrichum sp. Moreover the turmeric extract caused packaging decaying by itself slowly possibly helping in common airborne mold prevention. This green safe material showed the respectably effective for Green Cos Lettuce seedling especially for the fungal pathogen contamination during implantations. This research based on using natural extracts and natural fibers from agricultural waste is thus being ecofriendly nonchemical application of packaging product with easily digested for decent consumers who love their health and care environment.

The research was to develop environmental packaging from composite materials hyacinth fiber rice husk and coconut fiber for temperature preservation to replace the use of foam packaging that cannot be degraded naturally. In the composite materials water hyacinth fiber rice husk and coconut fiber at the ratios 7: 1: 2 1 : 1 : 2 and 1: 1: 1 were extruded by heat using isocyanate glue as a solder and testing the physical and biological properties of composite materials as fiberboard. For testing of temperature preservation of the bio packaging heat transfer test to obtain the bio-packaging for the environment the composite materials of fiber water hyacinth rice husk and coconut fiber at the ratio of 7 : 1 : 2 was the most appropriate type. Since it had a density of 0.7 grams per cubic centimeter strength of 26.76 MPa moisture content of 3.8 percent ages and swelling of 26.63 percent ages. In dry condition at room temperature it could store heat for 2 hours and could retain the cold temperature as shown for the temperatures rising from 4 to 30.7 degree Celsius within 2 hours. This research therefore presents a new alternative method of natural fiber composite materials application for temperature preservation in order to reduce the use of foam containers and increase cost value to natural bio waste materials.

The objective of this research was to study formulas basic production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color aroma taste consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes add unsalted butter add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color aroma taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60% fat 1.45% crude fiber 1.84% ash 1.07% protein 1.11 % calcium 85.37 mg/kg iron 0.44 mg/kg potassium 128.34 mg/kg and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old graduated bachelor degree a company employee and income 20001-25000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.

This research had a main purpose for studying the utilization of water hyacinth as the key component of paper production mixed with the agricultural waste as pineapple leaves and leaf sheath of banana tree. The paper pulps were prepared from 5 g/l NaOH at 90-95oC for 3 hours then bleaching with 5 g/l Hydrogen peroxide at 90-95oC for 30 minutes. The whole pulps were detached improvement with 5g/l Acramine 3187 before paper establishment production. Finally the strength of obtaining papers was consideration and competition to any craft paper type. As the results the appropriate ratio of paper was 70% water hyacinth (stem) 10% pineapple leaves and 20% leaf sheath of banana tree. It had 31.19 kN/m2 for bursting strength tearing strength as 309.17 mN and 0.49 mm thickness. The basis weight was 183±5 g/m2. The achieved paper was equivalent as KI craft paper. It was presented for packaging boxes and other procedures.