This study was aimed to study business plan development of frozen Roti (Indian pancake) and formulate frozen Roti business strategies for the community enterprise producing traditional Muslim food in Ban Taladkaew Nonthaburi. Relevant theories documents articles as well as other useful information from in-depth interviews were collected and analyzed using the strategic management process theory. The samples used in this research were 10 community members of the traditional Muslim food stores from Ban Taladkaew. The results revealed that the strategies suitable for frozen Roti business of the community in Ban Taladkaew Nonthaburi as traditional Muslim food to increase capacity feasibility and appropriateness were Differentiation strategies. The recipe of frozen roti products a more than 150 year-old recipe with temple figurines and mosques as background showing that both Buddhist and Muslim Thais had lived together therefore Focused Differentiation was applied as consumer groups were for example students from schools nearby. Product and Operation Strategy was also used to focus on the development of standardized production processes and product quality in order to create alternative products for consumers. Marketing Strategy also help to create and increase different products from other markets which were aimed at online marketing. Finally Finance Strategy the most important one was applied to raise funds and prepare for the future business expansion.

การพัฒนาผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนระหว่างน้ำมันรำข้าวและน้ำส้มสายชูที่เหมาะสมในสูตรน้ำสลัดจากข้าวหักไรซ์เบอรี่ เมื่อได้สูตรที่เหมาะสมจึงได้นำน้ำสลัดไปพัฒนาต่อเป็นน้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่ โดยใช้ซูคราโลสทดแทนน้ำตาลทราย โดยมีอัตราส่วนระดับความหวานของ น้ำตาลทราย : ซูคราโลสที่ระดับ 50:50 เป็นอัตราส่วนที่เหมาะสมที่สุด จากนั้นศึกษาคุณภาพทางกายภาพ พบว่า ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรว์เบอรี่มีสีม่วงอ่อนอมน้ำตาลแดงเล็กน้อย มีค่าความสว่าง (L*)32.91+ 0.02 ค่าสีแดง (a*) 14.92+ 0.45 และค่าสีเหลือง (b*) 13.05 + 0.46 ค่าปริมาณของแข็งที่ละลายน้ำได้ 28.31+ 0.05 (Brix) ค่าความคงตัว (Consistency) 15.88+ 0.00 cm คุณภาพทางเคมี มีค่า pH 3.19+ 0.01 และปริมาณกรดทั้งหมด ร้อยละ 0.87+ 0.00 ปริมาณเส้นใย 0.86 % คาร์โบไฮเดรต 25.99 ไขมัน 11.19 % โปรตีน 0.47 % ความชื้น 60.70% เถ้า 0.79% และ ค่าพลังงาน 3.35 Kcal/g ผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้ซูคราโลสทดแทนน้ำตาลทรายมีค่าการวิเคราะห์องค์ประกอบทางเคมีใกล้เคียงกับผลิตภัณฑ์น้ำสลัดจากข้าวหักไรซ์เบอรี่ที่ใช้น้ำตาล 100 % ผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่บรรจุขวดแก้วใสมีสภาวะการเก็บที่อุณหภูมิตู้เย็น (4+1องศาเซลเซียส) เป็นระยะเวลา 4 สัปดาห์

The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5 10 and 15 percent. The tasting parameters of wheat flour were 15 percent. (Framing) and overall liking. Then a suitable amount of baking powder was added in the amount of 1 2 and 3 percent. The average leaf color flavor taste texture and overall preference were 7.50±1.14 7.67±0.80 7.77±0.86 7.57±0.97 and 7.97±0.67 respectively. Physical quality was found to be 52.42±0.02 L* 19.60±0.04 a* and 31.23±0.02 b*. The value of aw was 0.42±0.01. The crispness was 5.33±0.58. The hardness was 5.93±0.11. Based on the chemical quality survey it was found that moisture content was 2 . 2 7 ±0.77 protein content was 12.48±0.00 fat content was 22.47±1.72 the fiber content was 5 . 4 7 ±1.21 the ash content was 7 . 2 8±0.12 and the carbohydrate content was 50.02±0.00 packed in foil aluminum foil bags. With desiccant Preserved at room temperature for 6 weeks moisture content aw values color and texture were analyzed. Moisture content and aw values decrease and result in color values. Slow change the texture decreased slightly. But the product is still framed.

The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan) to develop syrup for product topping and to study the appropriate quantity of a cashew nuts for adding in the product. To study a physical and chemical nature of the product. To study the customers satisfaction in product. Firstly the appropriate ratio of the black and white sticky rice was studied. The result was the recipe that had 80% of white sticky rice and 20% of black sticky rice was voted to be the best. For the product topping that had a combination of glucose syrup and sugar was the best. Moreover the quantity of glucose syrup and sugar on product effects the customer’s satisfaction (color smell taste texture and the overall score). For the appropriate quantity of the cashew nut the formula 2 which has a 25% of cashew nuts was voted to be the best. Comparison of which non-cashew nuts and 25% cashew nuts formula the study revealed that the 25% cashew nuts formula had more nutrition (protein fat and fiber). Microbial population count <10 cfu/g. The product is able to keep in room temperature. The customer’s satisfaction reach to 94% in 25% cashew nuts formula.

Water became an important factor for propelling production process of any industries or factories and groundwater was option for production cost reduction especially in areas where had no surfacewater. B.Foods Product International Company Limited an affiliate of Betagro Group was located in Lop Buri Province to daily consume huge quantity of groundwater for production process in its factory. Measuring and recording levels of groundwater in 2 ground tanks related to volume of the water at time point of every 3 hours must continually be done every day in order to prevent lack of water fed into the factory that may impact of its production process. The main problem was caused of unexpected non-working of pumps. Knowing fluctuation of water levels could provide their immediate improvement and recover to avoid serious impacts. A microcontroller board could be employed to control groundwater volume in order that the company could closely follow up levels of groundwater in the ground tanks in real time and continuity. This study went on designing the microcontroller board for managing utility system and maintenance by using with level meter and wireless receiver and transmitter for testing working efficiency every 3 hours of each everyday during 1 February 2016 till 11 March 2016 totally 40 days. It was compared with those of same duration done manually. The findings revealed that the figured from 2 methods became similar and had very close relationship with each other. This could indicate that the simulated microcontroller board could be employed to automatically control groundwater volume efficiently. The company could bring it to appropriately trace levels of groundwater in the tanks in accordance with water usage behavior in each period of time for disruption of production process caused of insufficient quantity of groundwater. And this could be adaptable benefits for improvement of any organizations and also for any further studies