The study aimed to investigate appropriate formula for drinking yoghurt production. The conditions were ratio of yoghurt : concentrated rambutan juice at 100 : 0 90 : 10 85: 20 and 75: 25 the effect of concentrated rambutan juice on physical and chemical and microbiological lactic acid bacteria survival appropriate proportion of syrup and lactic acid bacteria survival during storage of drinking yoghurt from rambutan juice. It was found that proportion of concentrated rambutan juice had no effect in color (L* a*) of the yoghurt (p>0.05) but its impact to b* and viscosity were significant (p≤0.05) they increased with the increased proportion of the concentrated rambutan juice. Yoghurt with 15% concentrated rambutan juice had 88% survival rate of lactic acid bacteria after stimulated digestive system. The results showed that optimal production formula of drinking yoghurt from concentrated rambutan juice and syrup were 90:10 Z(yoghurt: concentrated rambutan juice; 85:15) : syrup) Drinking yoghurt stored in the refrigerator at 4±1oC for 15 day was evaluated and found that LAB survival numbers were 9.90 log CFU/mL.

The objectives of the study titled “Dialect Preservation and Transference : Lao Khrung Dontoom District Nakhonpathom Province” were 1) to study about Lao Khrung language in Dontoom Nalon Pathom 2) to collect the local language information and to write manual “How to study Lao Khrurng?” for schools and other educational institutes in Dontoom Nakhon Pathom. In addition the project aimed 3) to conserve inherit and distribute Lao Khrung to remain in the society with qualitative research methodology. The scope of this research was at Ban Tung Phak Good Dontoom Nakhon Pathom (Lao Khrung Community area). The findings showed that the local language “Lao Khrung” was similar to the voice of Laotians in Luang Pra Bang which was the original homeland of Lao Khrung people in Dontoom. The written forms or alphabets could not be found in Lao Lhrung it had only the spoken language for communication. The sounds in Lao Khrung changed in many ways such as Sound Change Metathesis Sound Shifi Deletion Addition and Assimilation. Lao Khrung language was divided into 10 types including day time number animal flower tree vegetable and fruit characteristic body disease relatives occupation cloth decorations and miscellaneous. The study found that Lao Khrung had different consonant sounds tones words sentences and final particles from other Laotian people who immigrated into this area at the same time. Especially the final particles were much contrastive; they were used as a question a request and an affirmative sentence in the same sentence. Which type of these sentences were used depended on situation intimate status seniority respect social status intention mood and context in each conversation. Transmission inheritance and remaining of Lao Khrung resulted from learning from parents grandparents and elder people from daily routine being familiar with communication and practicing by imitation. The findings showed that conservation and inheritance of local language should be supported restored preserved to study and to collect the information of local language in order to stimulate local people to realize the importance of local language; the local course should also be made. Additionally the local scholars’ capabilities should be developed and supported to express out. Thus the inheritance restoration and transmission to the next generation help preserve and remain Lao Khrung in the Lao Khrung community onwards.

The objective of the research was to study suitability of professional competences indicators for mass communication office in digital age. The data were collected by using questionnaires sampling from 600 samples who were mass communication officers and lectures in mass communication universities. Data analysis employed frequency percentage arithmetic mean □(-/×) standard deviation (S.D). The research results revealed that there were the mass communication officer professional competences were 44 indicators including 10 indicators of printed media competences 13 indicators of radio and television broadcasting media competences 10 indicators of film media competences and 11 indicators of digital media competences.

The purpose of this study was developing formula and prototype of mushroom in Moo Yaw chips for food production. The mushroom could be used as fat replacer in meat products 100%. The products have water holding capacity emulsion stability. The suitable condition for Moo Yaw chips as thickness of 1.5 mm. after that bake with oven at 60 ๐C 3 hours deep-fat-frying at 140 ๐C 3 second then bake with oven at 60 ๐C 15 mins and mix seasoning 10% for delicious. The result showed that physical and chemical analysis of Moo Yaw chips as follows : Hardness value 3.93 ± 0.22 N. Cripyness value 6.40 ± 2.70 aw value 0.33 ± 0.20 L* a* b* value 32.27± 0.82 18.29 ± 0.43 and 22.86 ± 1.57 respectively. Product have brown dark color. The percentage of moisture protein fat crude fiber ash and carbohydrate content 3.91 ±0.06 24.72 ± 0.06 29.53 ± 0.07 6.27 ± 0.17 7.80 ± 0.17 and 27.83 ± 0.17 respective. The proximate analysis of moisture content lees than formula control while protein content and ash content more than formula control. Moo Yaw chips have shelf life at least 2 months and consumer acceptability like moderately product.

The objective of this research was to study the satisfactions of students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2-year transfer program in cooperation with enterprises). To compare the satisfaction of teaching and learning genders exhibts and status before admission. To compare the satisfaction of work with the coporation genders exhibts and status before admission. The target population of this study is the students attending Bachelor’s Degree in Home Economics Food Service Industry Program (2- year transfer program in cooperation with enterprises) between 2013-2017 is 139 persons. This study use self-administered questionnaire. The statistical tools used in this study are Percentages Mean Standard Deviation t-test. The analysis of difference between the average satisfactions of teaching and learning not significantly different. The analysis of difference between status before admission satisfactions of teaching and learning not significantly different. The analysis of difference between the average satisfactions of work with the coporation significantly different. In the coordinator of the coaches. Environment and facilities And the benefits and benefits of the establishment. The analysis of difference between status before admission satisfactions of work with the coporation not significantly different. Teaching and Learning Approaches for Bachelor’s Degree in Home Economics Food Service Industry Program are 2 approaches: 1) Solutions for establishment of cooperation of enterprises. The establishment should cooperate with the educational institution. To get students to practice is to help the school. The establishment should cooperate with teachers and teachers. 2) The solution to create the cooperation of the school. Schools should establish relationships with establishments. The school should organize a seminar. And teachers to have a standard level in teaching as well. And develop the curriculum to meet the needs.