The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0 10 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g. the moisture ash protein fat and carbohydrate was 39.64 0.69 5.33 5.70 and 55.38 % respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38 brightness (L*) 10.27 red (a*) 36.25 yellow (b*) 3421.50 respectively Hardness 0.85 g force Springiness 86.25 % Chewiness 1314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers 90 % of them accepted in this product.

The aims of this Guidelines for the Development of Teaching and Learning Models in the Department of Fashion and Apparel Design Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon were to compare the department of fashion and apparel designs teaching and learning outcomes and to find guidelines for the development of teaching and learning management styles in the department of fashion and apparel design. To gather feedback on teaching and learning satisfaction from current students enrolled in the 2020 academic year faculty members and alumni a convenient random sampling of 104 people willing to participate in the online survey was used. Cronbachs alpha coefficient was 0.980 which was quite confident. Four external experts provide feedback on the training. The frequency percentage and mean were used to analyze the data. The results were summarized as follows: The majority of those who responded were alumni (50.96 %). The average degree of satisfaction in teaching was at its highest (mean 4.23). Other components of the situation were excellent. (mean 4.12) curriculum (mean 4.11) learning facilities and infrastructure (mean 4.03) and educational aid were the averages (mean 3.85). In the department of Fashion and Apparel Design the average satisfaction with teaching and learning was compared. There was no variation in classification based on the respondents status. The findings of the data analysis based on respondents feedback and course reviews Department of Fashion and Apparel Design Bachelor of Home Economics (Course revised 2017) from external experts It was used as a guideline for the development of teaching-learning management styles in the field of study by: (1) the curriculum the name of the curriculum the adjustment of the philosophy objectives and the addition of elective courses in the curriculum for students to choose according to their interests; (2) Instructors adjust the use of teaching methodologies evaluation course content and teaching media knowledge exchange team teaching and online teaching are all options learner-centered teaching activities are critical and devise a self-improvement strategy. (3) in terms of educational aid to sign an MOU contract with the establishment obtaining a budget for the purchase of learning equipment and maintenance to be in good working in order to be used. (4) learning facilities and infrastructure provide books that are relevant to the subject. Improve the computer system and internet signal utilized in teaching. And (5) other areas such as the number of channels available for the courses public relations efforts. Collaboration with former students Follow-up on scholarship recipients participation in activities Field trips and study tours Suggestions for future study The findings should be analyzed using the principles for developing teaching and learning management styles. every academic year to provide the findings in order to develop the curriculum further.

This research aims to develop Thai herbal formulas for household cleaning products and reduce the use of chemicals by using kaffir lime herbs to extract essential oils by using a method of squeezing from the bark. The result is a dark green essential oil with a pleasant aroma when mixed with liquid hand soap and natural residues such as water extracted from silkworm cocoons to add moisture and lye to remove it. Reduce the use of chemical flavoring agents the use of coloring chemicals the use of moisturizing agents and the use of degreasers. In this research the formula for hand washing liquid soap using 80 ml. of essential oil from kaffir lime peel is the right amount resulting in liquid hand soap with a pH value of 7.3 which is the value that is in the standard for mixed liquid soap products. TIS 1403-2551 can inhibit the bacteria Staphylococcus aureus (S.aureus) a bacterium that can cause diarrhea in humans.

Man Lueat (Dioscorea alata) flour is a biopolymer material that can be formed into an edible film. It can be contacted directly with food consumed and naturally biodegraded. The aims of this research were to study the effect of physicochemical mechanical and thermal properties of edible film from Man Lueat flour. The film forming solution was prepared by Man Lueat flour at 4% w/w. The glycerol was used as a plasticizer. It was studied at 3 different levels; 30 40 and 50% w/w of Man Lueat flour. The film forming solutions were formed using the solution casting method and dried at 50 °C for 16 h. Results showed that the glycerol content at different levels of the edible film from Man Lueat flour had no effect on the thickness color transparency and elongation at break. However the moisture content water solubility swelling property and water vapor permeability of the film tended to increase when increasing the glycerol content. In contrast the Young’s modulus and tensile strength of films tended to decrease significantly when the glycerol content increased. Thermal properties were found that decomposition temperature of films occurred 2 stage; the first stage occurs between 50 to 130 ° C and the second stage occurs between 263 to 315 ° C. The analysis of FT-IR showed that the different levels of glycerol affected the structure of the film (3278 cm-1). Therefore the edible film from Man Lueat flour can be applied as a food packaging material to protect the quality of food products.

Develop a prototype of the smart bin for supporting solid waste management at the source. The objective is to develop the functionality of the smart bin to meet the requirements of users. A body design of the smart bin prototype made from plastic with a lid size 25 cm. x 36 cm. x 48 cm. the total volume of the smart bin was 31.5 kg and using ARM STM32F4 series micro controller to control the functions of the smart bin. There is a sensor to measure the temperature and humidity. Ultrasonic level sensor Infrared distance measuring sensor and weight sensor with load cell data display controlling the opening and closing of the smart bin by servo motor. A Smart bin prototype can show the amount of waste. Moreover the level of waste and the weight of the waste inside were showed. The smart bin was showed relative temperature and humidity values inside a bin. The optimum distance to the reflective object of the sensor for opening and closing the smart bin was in the range of 20-50 cm. The Smart bin lid provided approximately 7-9 seconds to maintain the status to lid open representing an average time of 7.4±0.9 seconds. This research will help promote waste management at the source and effectively benefits to solve the problem of waste accumulation in place.