At present most human-related products contain a mixture of chemicals for inhibiting microorganisms polluting the environments and harming the users. The purpose of this research was to develop a product using banana and papaya peel extracts as replacers for the chemicals inhibiting microorganisms in heel cream. By extracting raw bananas and papaya peels with coconut oil the studying the efficacy of inhibition on E. coli S. aureus Aspergillus sp. and S. cerevisiae with Disk Diffusion method at the protein concentration were performed as follows: 25 50 100 and 150 micrograms per milliliter. The observation of clear zone to observer clear zone of inhibition. and the Turbidity method using light absorption at a length of 600 nm was also were shown the corresponding results of microbial inhibition. observed and showed the consistent results. Especially the papaya extract having the protein concentration at least of 150 micrograms per milliliter could inhibit all 4 microbe species but could not inhibit S. cerevisiae that indicated a good trend of no harm on human. When mixing the extract in the heel cream it was found that Heel cream containing banana extract papaya and both mixtures displayed the density of 0.9674 0.9103 and 0.8057 gram per cubic meter respectively. They could be stored at room temperature for more than 45 days and still maintained the properties of microbial inhibition by up to 80 percentages. When studying the satisfaction of consumers collected randomly from teenagers to elders at both sexes of 40 people more than 80 percentages of the customers were satisfied with the heel cream from all extracts. These all creams could make the feet soft and moisturized within 1 week. More suggestions were to improve the smell of heel cream products to be suitable for all age of consumers. Therefore this research could be concluded that banana and papaya peel extracts inhibiting microorganisms could be used as a heel cream for further continuously developing at the industrial level.

The objective of this research was to study formulas basic production process and nutrition value and consumer test of frozen Chaya vegetable cream soup. The results indicated that color aroma taste consistency and overall formulas 2 had scored higher than formulas 1 and formulas 3 (p≤0.05). Then formulas 2 was selected for the next step study. Comparison of old frozen Chaya vegetable cream soup formulas 2 and adjusted formulas 2 which according to expert advice by blending from 2 minutes to 4 minutes add unsalted butter add cooking cream and reduced pepper from 5 grams to 3 grams in terms of color aroma taste and overall liking are not different except the texture of the soup. Frozen Chaya vegetable cream soup has moisture 87.60% fat 1.45% crude fiber 1.84% ash 1.07% protein 1.11 % calcium 85.37 mg/kg iron 0.44 mg/kg potassium 128.34 mg/kg and total fiber 1.19 mg/kg. Frozen Chaya vegetable cream soup has light green color and cyanide substance still was 0.1 mg/kg which is safe for the consumer. Comparison of preference score between Frozen Chaya vegetable cream soup and non-frozen found that was no difference (p ≤ 0.05). The consumer test of them are female between 25-35 year old graduated bachelor degree a company employee and income 20001-25000 THB per month consumer from this group are satisfied with high scores for cream soup. The consumer is interested in frozen Chaya vegetable cream soup because this is a new product and price 45 THB is valuable. The consumer would like to have a frozen Chaya vegetable cream soup sole at the supermarket. The cost for the product per 1 cup is 19.07 THB and the sale price is 45 THB.

This research studied: 1) the history of Nim Nuan dessert 2) the standard recipe of Nim Nuan dessert 3) The volume of syrup and banana bud power (BBP) which replaced glutinous rice flour in the standard recipe 4) the accepted recipe of Nim Nuan dessert by substitution of glutinous rice flour with BBP and 5) comparison of nutritional value between the standard formula and the accepted recipe of BBP Nim Nuan dessert. The experts in Thai Dessert field were interviewed about history and standard recipe of Nim Nuan dessert. The glutinous rice flour was substituted with BBP by 5% 10% 15% and 2 0 % of weight of glutinous rice flour in the developed Nim Nuan formulations. 9 – point hedonic scale was used for consumer acceptance testing and the nutritional values between the standard recipe and the accepted recipe of BBP Nim Nuan dessert were compared. The results showed that Nim Nuan dessert is a local dessert of Rayong Province the main ingredients are glutinous rice flour 32.57% syrup 31.27% rice flour 6.51% coconut 29.32% and salt 0.33%. The amount of BBP inverse proportion with volume syrup decrease 26.0% from 30.5% of syrup usage. The 9-point hedonic test show that the most satisfy of BBP Nim Nuan dessert recipe contains 15% of BBP. The sensory scores in appearance were 6.93±0.87 6.87±0.86 6.50±1.11 7.07±0.78 6.00±0.81 and 7 . 4 7 ±0.68 for appearance color smell taste texture and overall satisfaction respectively. Higher calorie value carbohydrate iron fiber calcium and phosphorus contents and lower in protein and fat contents were found in the accepted recipe BBP Nim Nuan dessert than that of original recipe.

The purposes of this research are : 1) the study of fresh bark business of small entrepreneurs indigenous groups in Warorot Market Chiang Mai Pro vince 2) the study the problems in the business of fresh bark 3) compare the problems in the business of fresh bark by down to business and 4) the propose the development of flower business entrepreneurs small indigenous groups in Warorot Market Chiang Mai Province. The populations are small indigenous groups in Warorot Market Chiang Mai Province 155. The instruments are using in research questionnaires. The statistics are using for data analysis frequency percentage mean standard deviation One-way analysis of variance data analysis and descriptive. The results showed that : 1) Study of found that most Florist is Stall the flowers were the best selling flowers Mom with fresh flowers from the garden the stores were located in the middle market the stores were located in the middle market the business will has been established for a period of 10- 15 years in this business used to buy a lot of flowers where the customer was in the saling strategy the florist Revenues 30000 - 40000 baht while the cost was investing in 10000 - 30000 baht. 2) Study the problems in the business of fresh bark found that entrepreneurs were in business the high level the first two items in order from most to least found that the side with the highest average was the raw material (fresh flowers). That was followed by marketing and minimal management. 3) Compare the problems in the business of fresh bark by condition that the business was no different except operators with the cost of investment per month was different.There were problems in the business of fresh flowers vary significantly statistical level. 05 and 4) propose the development of flower business entrepreneurs were such as; (4.1) product (fresh bark) merchandise might be enough in that case they could be ordered flowers. So as not to keep the flowers longer. This will be damaged the product (4.2) marketing should be added to the distribution channel of flowers through online media. It used strategy or ways to improve the traditional florist and make a change and more modern. (4.3) financial should found a funding sourc e. In addition financial institutions were subject to savings or found partners also inventory plan schedule with its many festivals (4.4) employees could be developed a model for a new product all the time creativity. And it was important to a passion to work to keep business have been moving efficiently (4.5) management enterprises could be paied more attention to the value of the product. And creating a distinctive business can be emulated them. That will be more difficult obstacles for the new pages.

This research was to develop the handbook for training conference seminar and study trip of the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The samples were 100 officers the faculty of Home Economics Technology. Data collection were from study the regulations of the Ministry of Finance and the regulation of Rajamangala University of Technology Phra Nakhon the interview and questionnaires of the appropriateness of the handbook. Descriptive statistics that are frequency percentage mean and standard deviation was used for data analysis. The result of this study found that: 1. The way of the handbook development for personnel operation in which training conference seminar and study trip of the faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon that should accelerate were the development operation handbook of the process and procedure of the participation conference seminar and study trip both participate inside and outside the department and connect with the human resource management of the university. 2. The result of the appropriateness of the handbook for the participation conference seminar and study trip was appropriateness. The user satisfied the handbook in the high level (𝑥= = 4.13 S.D. = .694) and followed with 4 categories that are the accuracy the appropriateness the possibility and the usefulness in the high level.