The research was aimed to: 1) create a standard formula of Sangyod brown-rice flour Thai Lodchong 2) study the change during storage and 3) study the consumers’ acceptance. The physical properties chemical composition sensory evaluation and microbiological quality were determined. The study showed that Lodchong in which the substitution of Sangyod brown rice flour at 50% by weight of rice flour and 30% of arowroot flour for the total flour weight were used was most accepted in all aspects. The product has a slight physical conversion at 7 °C for not longer than 48 hours. All the microorganisms yeast and mold found were still safe for consumers and none of Escherichia coli was detected in the product. Nutritional analysis results revealed that 100 grams of the product contained 78.64 kcal energy 0.98 g protein0.07 g fat 18.03 g carbohydrate dietary fiber 0.71 g and 11.63 mg anthocyanin. For consumers’ acceptance it was found that the product was much accepted and 99% of the consumers were interested to buy the product at 22 bath per 180 ml cup.

Identity design design on packaging for products from sugar palm Phetchaburi Province The aim is to explore and analyze the creative capital of the province and to design Identity graphic on packaging for products from sugar palm. Participants were residents and visitors in the province of 100 people by accidental Sampling random and experts in the design of 5 people tools used in the research is to evaluate the design. How to conduct research Step 1) Secondary education and explore spatial data 2) screening analysis to identify the elements of identity 3) Synthesis and process design 4) test and evaluate the performance of samples 5) Selection and development 6) Prototype 7) Prepare and publish reports. The study concluded that design elements identity on packaging for products from sugar palm Phetchaburi Province. Ideas or inspiration from a long regatta. Conveys fun refreshing and cool nature Illustration graphic patterned palm combination stripes art Phra Nakhon Khiri (Khao Wang) and the Wat Yai mural Font BoonJot a text headline or highlight text orTypeface and font CS PraJad a body text Color of brown sugar and blue sea The composition an asymmetric split into two groups for the promotion of the area and an important indicator. The analysis evaluated the design. Overview of the evaluation group who have the qualification. The higher sample rate But with the same rating that is the highest score a run followed by the interpretation and design respectively

This research aims to study the production selling and applications of Kamar Band products (Pa-Koa-Ma) manufactured in a community. The Kamar Band was used to make different styles of bags which will be sold as an OTOP merchandise. The production process was developed and then transferred to the selected community members. Firstly 60 designs of bags were developed and divided equally into 4 groups including a tote-bag flirt-bags messenger-bag and tuck-bag. Subsequently one designed bag was chosen for a technology transfer to 40 members from a community at Tumbon Nongkhao Amphur Tamuang Kanchanaburi Province. After the transfer process questionnaires were used to evaluate the satisfactory of the participants. The collected data was analyzed statistically and concluded. The basic information reveals that all participants are female. Most of them are above 51 year old having lower secondary education. They are farmers having monthly incomes of 5001-10000 Baht. After evaluating the satisfaction for three categories: training preparation trainers and overall impression the result shows that the participants have highest satisfaction for all categories.