The objectives of this research are to study about character factors of entrepreneur which influence to using of marketing strategy via online channel and to study about the importance of marketing strategy factors. This study also explains the relationship between internal and external factors and the using of marketing strategy. This study collects data from 337 online questionnaires and then analyzed data with ANOVA statistic and Pearson’s Correlation. The findings reveal that factors about characteristic of entrepreneur e.g. time of operating monthly average revenues type of business amount of capital and amount of employees influence to using of marketing strategy. The entrepreneurs consider internal factors e.g. suppliers customers competitors and delivery as an important level which affect to business. The external factors such as economics political and legal system cultures and social and technology are also important. The internal factors are highly correlated to using of marketing strategy. Moreover the external factors are correlated to using of marketing strategy at moderate level. This findings suggest that entrepreneurs pay attention only to deliver products to customer on time to give them with the most satisfactory. In additional entrepreneurs should pay more attention to get on time delivery from suppliers by following supply chain management concept which entrepreneur must keep long term relationship with suppliers in order to get maximize profit.

This research was study the production of essential oil from tobacco leaves for insect repellents. To increase value and development of new products form tobacco leaves. This product is environmental friendly. In this research is divided into two parts: Laboratory scale and get a knowledge to the municipal in Nhongkhai province. Nicotine is an insecticide that effect to insects. This product evaporated pass through natural packaging. A natural packaging can be easily degradation in the environment. Moreover this product also helped to reduce the hazardous chemicals or pesticides usage and not residues for long time.

This research work was to study the effect of surface treatment of natural fiber and the effects of type and content of natural fiber on the development of acoustic material from natural rubber foam /natural fiber composites. The surface treatment used for this research work was sodium hydroxide (NaOH) treatment. NaOH Concentrations and treatment times were varied from 0 to 15 %wt. and 0 to 30 min respectively. Natural fibers used for this work were bagasse fiber (BF) and oil palm fiber (OPF). The suitable condition for surface treatment was estimated by fiber length and diameter (L/D) ratio and morphology of natural fiber. The result suggested that L/D ratios tended to increase when NaOH concentrations and/or treatment times increased except for NaOH concentration of 15 %wt. L/D ratios of OPF after surface treatment were changed more than those of BF. The suitable conditions of NaOH treatment for BF and OPF were NaOH concentration of 10 %wt. and surface treatment times of 30 and 10 min respectively. The effects of fiber type and content on sound absorption properties of natural rubber foam /natural fiber composites were investigated by cell characteristics sound absorption coefficient DMA analysis and bulk density. Both treated BF and OPF with suitable treatment condition were varied from content of 0.0 to 10.0 %wt. The result showed that the cell size of composites tended to decrease with addition of natural fiber whereas number of foam cell per unit volume increased. After adding natural fiber more than 2.5 %wt. cell size of composite foam and number of foam cell per unit volume tended to change the inverse direction. Natural fiber in composites enhanced the sound absorption efficiency. Sound absorption coefficient of composites adding BF was more than that of composite adding OPF. The addition of natural fiber enhanced the elasticity of composites and that increased sound absorption efficiency. NaOH treatment led to creation of strong interfacial bonding between natural fiber and natural rubber and enhanced the sound absorption efficiency. Density of NR composite foam increased with increasing natural fiber content.

The development of processed pineapple product for export to promote extra income of high school students in Muang district Chaiyaphum province. The purpose of this research is to develop the quality of processed pineapple products which has been tested by Randomized Complete Block Design (RCBD) method at 95% trusted evaluated by 9 point Hedonic scale sensual quality tasting by 70 people compared the means difference by Duncan’s New Multiple Range Test (DMRT) and analyzed the results by the statisticcomputer software. The processed pineapple products are pineapple filling cookies instant pasteurized pineapple juice and chocolate coating dried pickled pineapple. These products are subjected to simple preparation and advantageous for high school students to earn extra income from the production. The chemical quality analysis of pineapple filling cookies consists of 15.6 percent of humidity 4.21 percent of protein 15.6 percent of fat 0.99 percent of ash 1.98 percent of fiber and 67.6 percent of carbohydrate. The total energy is 428 kilocalorie total microbe (TPC) is microbe<10 CFU/g or less than 1x103 colony per 1 gram of example. The storage lifetime extends up to 2 weeks from the production date. The instant pasteurized pineapple juice has total 57.6 kilocalories of energy 13.6 percent of carbohydrate 0.34 percent of protein 0.04 percent of fiber 0.39 percent of ash and 85.7 percent of humidity. The high level of humidity which contains individual liquid quantity in the product will increase the risk of spoilage from microbe. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion the instant pasteurized pineapple juice can be stored at 8-10 degree Celsius for 2 weeks from the production date. The study of dried pickled pineapple physical quality indicates that color components are as followings; brightness (L*) equals 49.79 which is in high level color balance (a*) equals 11.44 which means the dried pineapple has yellow color tasty represents in green section and color balance (b*) equals 33.50. The procession of the product by coating chocolate onto dried pickled pineapple has 16 percent humidity of total weight. The total microbe (TPC) has microbe <10 CFU/g and specified the number of total (3) microbe must be lessened than 1x103 colony per 1 gram of example. Conclusion chocolate coating dried pickled pineapple can be stored at room temperature for 2 weeks from the production date. The research respondents have the most satisfaction for the study to apply the information to utilization in the mean of 4.80. Secondary the value compared to time and cost in the both mean of 4.50 which has the most total average mean in the high level of 4.33.

A study of the watermelon rind the right to produce the best recipe Watermelon Cake. The ratio of the total amount of chicken. The third level is 28:17 watermelon rind that has an average overall score 7.03 7.00 7.00 6.73 6.70 and 7.13 respectively which are significantly different statistically (P ≤ 0.05) and bring. Education shelf life of the product mix cakes frozen watermelon rind. Physical chemical and microbiological By the cake mix frozen watermelon rind packed into plastic boxes sealed and stored at -21 ° C for 4 months the product remains safe for consumers since total microorganisms. Tub Tim Krob with watermelon rind The best include Ruby dissolves the calcium chloride 0.5 percent in the conditions of frozen watermelon rind. Because of its hardness and adhesion of the powder of ruby. Ratio of water to sugar syrup soaked watermelon pomegranate peel 3 46:11 there was swelling of ruby little different to that ratio. Water and sugar at 44:13 to the physical quality. By measuring the diameter of the shade water activity (aw) chemical properties of soluble solids content of 24.5 oBrix Then Tub Tim Krob. The color is a reddish color sai l * 22.27 26.46 and b * 3.06. Watermelon rind Loy Kaewlittle panelists found that the scores of recipes that use fresh pandan leaves into the water. The total soluble solids (% TSS) 19 0Brix because when it is refrigerated and eaten immediately do not add ice. Then compare the products on the market float. The watermelon rind is colored green and red titratable acidity - alkalinity (pH) were similar in the range of 4.00 to 5.00 due to the taste by crystallized. Add sour citric acid is used. Keep up the cause of the damage is difficult. Could be stored for at least 2 weeks product is safe for consumption. Consumer satisfaction with the products have moderate inclination. Dehydrated Watermelom Rind Reasonable temperature and drying time is 55:17 hrs. Most dried watermelon rind preserves the color brightness (L *) 25.22 the redness (a *) 5.64 and yellowness (b *) 10.45. and water activity 0.53 which is the standard set. Moisture 13:17 shelf dehydrated watermelon rind. Stored in plastic bags Sealed with a separate piece of heat stored at room temperature for 2 weeks it is safe to consume. The Resort complying and a community standard dry fruits study found that consumer acceptance. Consumers who have found a dehydrated watermelon rind like moderately satisfied.