The objectives of this research are to study the product development of light weight concrete wall board mixed with coconut leaf waste for small community enterprise to find the suitable coconut leaf waste mixed ratio with cement river sand coconut leaf waste water and catalyst accelerator at 1:0.4:0.13:0.33:0.03 ratio. CC13 (1:0.13) at 28 days has density 2266 kg/m3 bending resistance 3.05 MPa heat conduction efficiency 0.236 W/m-K. The coconut leaf waste can absorb water inside and the cement board can attach to the concrete wall easily. Suitability to make the big concrete wall.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

The purpose of this thesis is to design and develop packaging for educational products and to develop packaging products from processed Queen tomatoes from the Don Tum Subdistrict Community Enterprise. Nakhon Pathom To create identity for the product and to achieve the efficiency of the packaging for processed Queen tomato products from the Queen of Don Tum Subdistrict Community Enterprise Objectives 1. To design and develop the packaging structure. 2. To design the graphic packaging to be consistent with the organizations identity as well as to communicate clearly to the consumer. 3. To design the product display with the product that has developed the packaging. There are different forms of structure and graphics that do not go in the same direction therefore designing the packaging to be interconnected through the form of graphics and structures. By selecting the processed agricultural products from Queen Tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom Come to design 5 types namely fresh Queen tomato Dried tomato Fresh Queen tomato juice Queen Tomato Powder And tomato sauce for meat This step of the art thesis The researcher has interviewed entrepreneurs. Collect data to bring to the design development. By interviewing from experts in 3 aspects and preparing a satisfactory evaluation form for project design In order to study each type of design to produce the packaging model and collect statistical data for data analysis with the average percentage From the analysis of the efficiency of the study and development package of processed agricultural products from tomato Queen Of Don Tum Subdistrict Community Enterprise Nakhon Pathom Province Type A the results of the evaluation of packaging structure for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has an average of 4.75 which is in very good condition. Type B the graphic performance evaluation on the packaging for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province has a mean value of 4.66 which is in very good condition. Type C The evaluation of the performance of exhibiting products for processed agricultural products from Queen tomato of Don Tum Subdistrict Community Enterprise Nakhon Pathom province the product has an average of 4.50 which is very good.

Product Development of Spicy Candied Banana Peels and Pseudo-stems from Waste of Dried Banana Production at Ban Bang Ta Chom Community Enterprise. The purpose of this study was developing formula and prototype of spicy candied from Banana Peels and Pseudo-stems waste of dried banana production for 3 products such as Banana Peels Spicy Candy Pseudo-stems Spicy Candy and Banana Peels and Pseudo-stems Gummy. The suitable condition for Banana Peels Spicy Candy was using banana peels as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 8.05 g : 100 and Total sugar = 66.82 g : 100 g The suitable condition for Pseudo-stems spicy candy was using Pseudo-stems as 20% after using tamarind sauce as 20% and fructose syrup as 20%. The result of physical analysis showed that : products have brown dark color flavor and taste sour and sweet and chemical analysis Total dietary fiber: TDF = 10.55 g : 100 g and Total sugar = 66.48 g : 100 g The suitable condition for Banana Peels and Pseudo-stems Gummy was using Banana Peels and Pseudo-stems as 15% after using flavored fruit juice as 75% and fructose syrup as 30%. The result of physical analysis showed that : products have brown light color flavor and taste sour and sweet and flexible texture chemical analysis Total dietary fiber: TDF = 18.91 g : 100 g and Total sugar = 40.85 g : 100 g The shelf life of 3 products in vacuum packaging (VP). The result of microorganism analysis less than standard for safe products. The consumer acceptability like extremely product and Interested in buying products.

The objectives of this study were :1) to evaluate the basic information :2) to determine the operational status and problems and :3) to study the potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province. Samples selected by stratified random sampling technique were 112 members of community enterprises in Samut Prakran Province. These samples was drawn from the presidents of community enterprises of food processing in Samut Prakran Province which were assessed as the good level in potential operation. Data collection were done by using questionnaire technique while the data were analyzed with frequency percentage mean and standard deviation. The results revealed that the assessment of potential operation of the community enterprises of food processing groups 268 in Samut Prakran Province were at the good level of 114 the average level of 117 and the improvement level of 20. The community enterprises had strong intention to the strengthening of communities and the supportive system from the partite participation consisted of knowledge and developing budget. The overall of operational status was at a high level while the overall of operational problem was at a low level. The potential development guidelines for the operation of community enterprises of food processing groups in Samut Prakran Province were ;1) planning approach: making master plan for all sub-district ;2) organization structure approach: overall operation review with all of members ;3) personnel management approach: creating morale for work performance of personnel together ;4) marketing approach: producing products to meet market needs ;5) production approach: supporting the production knowledge by government sectors and ;6) accounting/ financial approach: making real income and expense accounts.