The research purposes were aimed to study the demand for Thai scented popped rice packaging to develop Thai scented popped rice products of a handicraft community in Bang Kaew Sub-district Bang Phli District Samutprakarn Province and transfer the obtained knowledge to the interested one and community. The population and samples of the research study on the demand for Thai scented popped rice packaging product development from a handicraft community in Bang Kaew SubdistrictBang Phli District Samutprakarn Province were 50 handicraft workers including 38 womenmostly housewives and 12 men. Most of their professions were labors aged between 31 and 60years old. The samples that were 31-40 years old were accounting for 20 percent 41-50 years oldaccounting for 44 percent and 51-60 years old accounting for 20 percent of the group. The research tools used to collect data was the questionnaire administered to evaluate the satisfaction of the Thai scented popped rice packaging. The results of the study revealed their needs on these following features: the materials used in the production of Thai scented popped rice packaging to have a mixture of paper and plastic accounting for 54 percent and the environmental -friendly packaging accounting for 26 percent. In terms of the packaging size 64 percent of the group agreed with the size of 21.0x29.7 cm (A4) and 36 percent for 14.85x21.0 cm (A5). Concerning the objectives of the use of the Thai scented popped rice products 66 % was used as presents and 34% as souvenirs. In relation to the distributing location 54 percent believed the products should be available in the provincial souvenir shop and pricing should base on the size of Thai scented popped rice packaging: 21.0x29.7 cm. (A4) priced 500-800 Baht accounting for 36% and 14.85x21.0 cm. (A5) priced 200-300 baht or accounting for 30 percent. The majority of the 30 participants were female accounting for 10.00% aged 46-55 years old or 46.67% revealed in the evaluation that their satisfaction regarding the project was at the highest level with the mean of 4.65 or 91.67%.

This research aims to study the base formulation of Pad Thai noodle to study on type and quantity of modified starch in Instant Pad-Thai noodle. To study on the amount of Pad Thai sauce to supplement in Pad Thai noodle. To study on the quality of Instant Pad Thai noodle with Pad Thai source to design the optimal packaging for Instant Pad Thai noodle and to study of consumers acceptance of Instant Pad-Thai noodle with Pad Thai source. The results of this study showed that the optimal formula of Pad Thai noodle was 80 grams of rice starch 100 grams of tapioca and 300 grams of water. The color values of L * (brightness) a * (red) and b * (Yellow) was 64.13 ± 0.01 -0.92 ± 0.02 and 14.52 ± 0.02 respectively. This Pad-Thai noodle has a slightly yellowish white color with a moisture content of 5.31 ± 0.03 %. The optimum amount of modified starch used in the semi-finished fried Thai noodle formula by replacing the tapioca starch in the basic formula was modified starch 30 per 70 grams of tapioca starch. The modified formula of Pad Thai noodle has a slightly yellowish white color with L * (brightness) a * (red) and b * (yellow) equal to 62.82 ± 0.01 -1.10 ± 0.01 13.45 ± 0.01 respectively with a moisture content of 5.66 ± 0.11 %. The amount of Thai stir-fried sauce used in the semi-finished fried Thai noodle recipe by replacing the amount of water in the recipe was 80 grams of rice flour 70 grams of tapioca flour 30 grams of modified flour and 100 grams of Thai stir-fried sauce and 200 grams of water. The color of modified Pad-Thai noodle was L * (brightness) a * (red) and b * (yellow) equal to 43.67 ± 0.01 8.25 ± 0.02 and 22.42 ± 0.10 respectively with moisture content of 2.58 ± 1.36 %. The number of microorganisms was less than 10 CFU/g. The amount of yeast and mold was less than 10 CFU/g and E. coli content was less than 3 MPN /g. Semi-finished Thai stir-fried noodles with sauce were slightly brownish. The noodle was soft and sticky and had the smell of Pad Thai sauce. There was a taste of Thai stir-fried sauce added in the Pad Thai noodle was tear more difficult than the other commercial noodle.

The objective of this research was to study the investors’ investment volumes affecting the Price change of the ETF SET 50 mutual fund in the Stock Exchange of Thailand. This research was the Quantitative Research. The descriptive statistics was used to test the preliminary data and used the Multiple Regression Analysis of the Inferential statistics to test the hypothesis and used Pearson Correlation to find the relationship between independent variables by using the daily data of the past five years start from January 1 2012 to December 31 2016. The results of the study found that the investment volumes of domestic institutional investors’ portfolio account of foreign companies and general investors affected the Price change of the ETF SET 50 mutual fund and the SET 50 stock price index in the Stock Exchange of Thailand at the 0.05 significant levels. The SET 50 stock price index was highly and positively related to ETF SET 50 mutual fund price change in the Stock Exchange of Thailand at the 0.01 level of statistical significance

The objectives of this research were to study the cost structure of rice cultivation with the activity-based costing method and to compare the cost structure of rice cultivation with the activity-based costing method in Chaiyaphum Province. The sample of this research was 50 rice farmers in Ban Khwao District and 50 rice farmers in Khon Sawan District. A questionnaire was used to collect data. Data were analyzed using descriptive statistics including percentage average standard deviation and t-test dependent samples. The results of this study showed that the cost structure of rice cultivation using the activity-based costing system method in Chaiyaphum province consisted of direct material cost direct labor cost and production cost. The direct material cost structure of Ban Khwao district was 232945 baht meanwhile the direct material cost structure of Khon Sawan district was 167850 baht. The direct labor cost of Ban Khwao district was 503600 baht meanwhile direct labor cost of Khon Sawan district was 473250 baht. The production cost of Ban Khwao district was 122610 baht meanwhile the production cost of Khon Sawan district was 121320 baht. The comparison of cost structure of rice cultivation with the activity-based costing method of Chaiyaphum Province showed that total cost of Ban Khwao district was 861605 baht meanwhile total cost of Khon Sawan district was 764970 baht. This implied that total cost of Ban Khwao district was higher than that of Khon Sawan district.

This research aims to study the relationship between profitability including gross margin operating margin net profit margin Return on Total Assets and Return on Equity and the SET index and dividends. The information is collected from the listed companies on the Market for Alternative Investment (MAI). The data comes from the financial statements and the annual reports of 28 companies with profit with no consecutive loss for more than 3 years and a top-five maximum registered capital of each business category during 2013 – 2017 with the accounting circle starting from 1 January – 31 December of each year. The statistics used for data analysis are descriptive statistical analysis. The secondary data is analyzed in the form of arithmetic mean (Mean) Maximum Minimum and Standard Deviation to describe the characteristics of the Pearsons Correlation Coefficient Sample Analysis. The ratio that represents each group is then analyzed by Multiple Regression Analysis to find the relation with the stock price index and dividends. The results show that profitability including the profit margin Return on Total Assets and Return on Equity has the relationship with stock price index and dividend at 99% confidence level.