The objectives of this study were (1) to find out the Karen weaving in the style of Karen Tapernki Suphan Buri and (2) to study the design and color used for Karen fabric weaving. Interview was the selected instrument to find out the information relating to Karen fabric weaving. The sample was Karen weavers from Tapernki Suphan Buri. The finding illustrated that the popular patterns for weaving were “Chok” and “Kid”. Geometric figure such as “Ne-Oun- Ge” “A-Ku-Sa” “Cher-Tuk-Ke” “Cha-Mi-Ta” and “A-Kor-Tai” were the popular patterns for weaving as well. The color chosen for weaving were both synthetic color and natural color. These were the old patterns inherited by Karen. The research show the result that the sample’s demand was bag made for woman. The pattern of the weaving was inspired by the concept of Art Deco which characterized by spire decorations and furniture. The researcher applied the concept of Art deco with the Karen weaving which characterized by geometric design. By bring the color trend in year 2014 to choose the weaving tone. Dyed fabric in natural color was chosen in order to be proper with Art Deco concept. The evaluation of the sample was satisfy with Karens textile products by Karens Tepernki Suphan Buri were as follows: (1) the design of the product was 65% fitting for Art Deco concept; (2) the design of the products was 57% in vogue; (3) the color design of the products were 60% fitting; (4) the color of the products were47% conform with the color trend of year 2014; (5) woven Karen fabric was 51% fitting for accompanying with PU leather; (6) the strength of woven Karen fabric accompanied with PU leather was 39%;(7) The products was 45% proper for the purposes of using; and (8) the size of the products was 58% proper for storage.

The aims of this study were to select (1) a basic recipe of tapioca crackers (2) the appropriate concentration of Khlu leaf extract for fortification in the tapioca cracker product (3) the suitable seasoning powder for tapioca cracker fortified with Khlu leaf extract and finally (4) to study of physical chemical nutritional qualities as well as (5) consumers acceptance in the seasoned tapioca cracker fortified with Khlu leaf extract. The results showed that a basic recipe for tapioca cracker making was 57% tapioca flour 4% sugar 2% finely chopped garlic 2% salt 1% pepper and 34% boiling water as considered from sensory evaluation. The appropriate concentration of Khlu leaf extract was the mixture of water and fresh sliced Khlu leaves at a ratio of 1: 0.5. This ratio was given a preference score greater than 1:1 and 1:1.5 (p?0.05). After that three seasoning powders were added to the crackers fortified with Khlu leaf extract. It was found that the Tom yum seasoning powder tended to be obtain the highest sensory scores than those of the samples seasoned with paprika and algae seasoning powder (p?0.05). The final formulation of the seasoned tapioca crackers fortified with Khlu leaf extract contained fat protein dietary fiber and carbohydrate contents approximately 40.50% 1.49% 2.01% and 51.10% respectively. According to the consumer test (100 consumers) the seasoned tapioca cracker fortified with Khlu leaf extract was accepted as the novel and delicious product. Moreover 92% of consumers decided to buy the product containing 60 g in the plastic bag with the price of 30 Baht.

The study is to create a standard recipe of Kanom Tong Pub made from Riceberry flour and to study changes during storage and consumer product acceptance. Three basic recipes were used. Tester sampling plan has been made to evaluate the tester sense from appearance color aroma taste texture and overall satisfaction. The testers most satisfied the first recipe in all aspects of which it uses Riceberry flour to replace normal flour made from rice in the amount of 100 percent. It consists of Riceberry flour 130 grams wheat flour 110 grams tapioca flour 220 grams sugar 235 grams baking powder 1 gram salt 2 grams black sesame seeds 10 grams coconut milk 550 grams and 100 grams of weight contains energy 464.15 kilocalories protein 5.76 grams fat 12.85 grams carbohydrate 77.49 grams dietary fiber 0.87 grams and Anthocyanin 0.92 milligrams. Study of changes during 90-day storage reveals product from Riceberry flour is still safe for consumers. 67 percents of testers rate very like to like moderately. Customer acceptance study show that most testers accept it because of its appearance color aroma taste and overall satisfaction and rate as highest level of satisfaction. Most consumers accept packaging in the form of transparent plastic bags and 35 baht of price. Consumers want them to be sold in the OTOP product center.

The purpose of this project is to study and develop the products group basketry Detail Ratchaburi province. For evaluation and customer satisfaction in product are Usage patterns bag of woven bamboo. The researchers have collecting relevant information And interview 50 customers who come to shop for basketry detail products in Ratchaburi Province. Researchers verify the integrity of the research. Assessment and monitoring rating According to criteria set and points to a statistical method based on the analysis by the program Finished and presented in a table format to sort for which complete data. Research of this results and concluded that they should see to study and develop the products Group basketry detail in Ratchaburi province. To increase sales of bag products to be more interesting And convey the identity of Ratchaburi province. for generate income for the community in Yanghak Sub-district Pak the district Ratchaburi province. In a new Format that is different from the original format to suit. the needs of the group and identity of Ratchaburi province. product is haversack handbag sling bag and pencil bag.

The study and development hiking bags and camping in tents the objective Is to develop bags design hiking bags with many different functions. Meets the Neet convenient to users. The tent to have a part in hiking bags and will not be Carry a portable hard. Designed to have a beautiful shape to develop hiking bag To attract even more. The tent to the main components. From the survey and collect The data field the researchers recruited a sample ladies and gentlemen interested In hiking bags and camping in tents 50 people questionnaire was used in the survey Consumer needs most 25-30 years analyzed data from questionnaires by analyzing The percentage and presented in tabular form. The results of this study concluded That the tent products can be adapted designed for use with bags perfectly by bringing together for your convenience perfect for camping trips and to add value To the product.