Development of handicraft products from vetiver leaves have a purpose 1) to study the original products of manufacturers of vetiver handicraft products Huai Khayeng Subdistrict Thong Pha Phum District Kanchanaburi Province 2) to study the development process of vetiver leaf products to be beautiful and suitable for the needs of the market by the cooperation of the people in the vetiver grass product group Huai Khayeng Subdistrict Thong Pha Phum District Kanchanaburi Province to be a model for creating and processing vetiver products Mixing other plant fibers to build a stronger community the sample group consisted of people in Huai Khayeng sub-district. Thong Pha Phum District Kanchanaburi Province 155 people were randomly sampled from Krejcie & Morgans ready-made tables. Inquire to obtain the needs of consumers and meet the needs of the market. then evaluate the product model by village sages who participated in the processing of community products 3 people 3 design experts to assess the suitability of the model in the application of the product. Then the prototype has been created. Evaluate the level of consumer opinion towards handicraft products from vetiver leaves water hyacinth leaves locally grown plants and vetiver fibers. to get modern beautiful products Can be clearly designed to conduct research as a qualitative and quantitative research in parallel using questionnaires and interviews. satisfaction assessment form as a research tool to collect information considering suitability from experts and satisfaction from the audience. The data were analyzed using mean percentage and standard deviation (SD). The results of the research were as follows: 1) Community people and community leaders have opinions on the old products that are not up to date and that there is a need for vetiver fiber products. hyacinth fiber blender fibers to be developed into products made from vetiver leaves the most followed by womens bags and hats and so on respectively. 2) The results of the analysis of the design process and product development process different product forms that has been designed and developed by using the production methods such as knitting wrapping weaving twisting and binding there is no vetiver fiber weaving method yet. There is only the weaving of Karen cotton. that makes it suitable for use suitable for materials and production methods. It is beautiful and unique pattern at a high level and the results of the analysis of the level of public opinion in the community towards handicraft products made from vetiver leaves and blended with other fibers were appropriate. The physical utility is appropriate. User were satisfied at a high level followed by the beauty of shape and details can express modern. have suggestions want products that are up-to-date different from locally available products and need experts speakers come to train and fund to create sustainable products. can build a career Continuously generate income for the community forever.

The study aims to examine the language use by Chinese students studying in the Department of Applied Thai Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. The Participants were 10 Chinese tertiary students in a two-year-transfer program from Applied Thai Faculty of Arts Rajamangala University of Technology Phra Nakhon. The research instrument used in this study was Thai writing test. The collected data were analyzed by using qualitative approach. Textual analysis and thematic categorization were used to identify the results into four categories: grammatical errors (accuracy and acceptance) theme of story-telling organizational communication and others to describe Thai language used by Chinese students. The results of the study obtained from these Chinese students studying in Applied Thai Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon can be summarized as follows: 1. Grammatical errors (Accuracy and acceptance) concerns twekve sub-categories: (1) using words incorrectly according to the context and the meaning of each sentence (2) misused conjunction (3) writing long sentence without space (4) using words irrelevant in the clause or main clause (5) misspelling (6) using double negators (7) using several ๆ (repetition symbol for one word (8) No indenting content when opening new topic (9) using punctuations wrong (10) degree of words used were not equal (11) wrong sentence organization and (12) incomprehensible word usage. 2. Theme of storytelling: These participants had positive attitudes in story-telling by providing their impression on each point such as their impression on Thai culture Thai human relations appreciation for Buddhism’s faith scenery and atmosphere rules and etiquettes hotel and travel industries Thai foods Thai education as well as the beauty of Thai language. 3. Organizational Communication can be divided into three sub-categories: (1) using bullet points or number to introduce new ideas but the content was relevant to the same topic (2) Using narrative writing to describe story and (3) Using spoken language in narrative writing. 4. Others included eight characteristics as shown in the following: (1) Using verb “มี” (to have) at the start to the sentence instead of using noun or pronouns. (2) High frequency of “ที่” (relative pronoun) to modify clauses in several sentences (3) Using auxiliaries verbs to show hesitant for example “แทบไม่ (hardly) “ไม่ค่อยดี (not quite well) “เกือบ” (almost) and “ค่อนข้างดี” (quite well) (5) Using English word while writing in Thai (6) Using ellipsis point (….) at the end of the sentence (7) Using words to describe characteristics and (8) Arranging sentences by using Google Translate.

This study Development of cultural tourism routes in Phetchaburi Municipality have a purpose to study the basic information on the development of community tourism routes and to create cultural tourism routes in Phetchaburi municipality. The research employed a qualitative research The key informant groups are community leaders academics village philosophers community staff. The research tool was an open-ended questionnaire for in-depth interviews and a focus group. The results of the research revealed that the area in Phetchaburi municipality is a complete cultural base area. There are cultural attractions that are interesting including religious sites ancient sites traditions lifestyles. The cultural tourism route in Phetchaburi Municipality is one-day trip and 2 day trip.

The purpose of this research was to study the behavior of students of Rajamangala University of Technology Phra Nakhon in receiving information via online media. The sample consisted of 390 undergraduate students of Rajamangala University of Technology Phra Nakhon in the academic year 2021 by accidental sampling. The research instrument was an online questionnaire. The statistics used to analyze the data were percentage mean and standard deviation. The results of the study on the behavior of students using online media for information exposure revealed that most of the students used their smart phones to receive information via online media for more than 4 hours on average every day. The behavior of receiving information via online media of students found that the type of online media that students used the most is Line followed by Messenger and YouTube. The purposes of the most exposure to online information are for communication and/or conversation followed by follow-up on current interesting events and for work channels such as online shopping and financial investments etc. The forms of information that most exposed to online media are entertainment followed by general knowledge and news. The content received from online media the most is movies dramas followed by songs lyrics melodies and currently interesting issues.

The objectives of this study were 1) to study the basic recipe of Khanom Raerai and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown rice flour in Khanom Raerai at four different levels of 0% 40% 50% and 60% by total rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality in terms of appearance color odor texture and overall preference using a 9-Point Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition Program Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The data was verified by mean Analysis of Variance (ANOVA) and then compared the mean difference at a 0.05 confidence level by using Duncans New Multiple Range Test (DMRT) method. The results were analyzed by a computer software program. The results found that 1) the basic Khanom Raerai recipe made from rice flour tapioca flour arrowroot flour soybean oil and water was 27.25% 1.63% 1.63% 4.09% and 65.40% by total ingredients weight. The tasters verified the sensory quality in appearance color odor texture and overall preference. The mean values were 7.80 7.40 7.27 7.67 and 7.93 respectively at a moderate level of liking. The results found that almost all sensory aspects were significantly different at the 0.05 level except for color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice flour in Khanom Raerai it was found that the tasters accepted 40% by weight of rice flour in terms of appearance color odor texture and overall preferences. The mean values were 8.60 8.20 8.40 8.33 and 8.67 respectively at the level of liking the most. The sensory results found that all sensory characteristics were not different at the 0.05 level. Therefore the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes for rice flour at the 40% level as the formula accepted in this study.