The proposes of this research were to Home Decorative Product Development by Dyeing with Natural Dye from Klun Leaves (Golden shower: Cassia fistula). The effects of dye and mordant in dyeing silk fabric with Natural Dyestuff from Klun Leaves (Golden shower: Cassia fistula and textile testing standard AATCC in colour fastness: washing. The researcher used 20 percent of concentration and Textile Testing standard AATCC as follows. The result showed that the extraction of color from Klun Leaves (Golden shower: Cassia fistula. Dye extracted from the leaves of brown. The second night it will be a dark brown color. In this study using hot-dyed water. When left for 24 hours the water is dark brown. In this research 1. silk is dyed with natural dyestuff from Klun Leaves (Golden shower: Cassia fistula without mordant. There are light yellow colour. 2. The effect of dyeing silk with natural color from the tree. Without the help of additives found. Yellow But after washing the intensity of the color on the cloth fades a little. 3. The effect of dyeing silk with natural color from the tree. Five types of additive were added at 20 percent concentration namely vinegar lemon juice water rust lime and saline. The results showed that all five adjuvants were effective after washing the color intensity on the fabric. 4. Conducting technology transfer. Most of the participants were satisfied with the highest level of satisfaction in all questions.

Research on the development of souvenir products from research and development of scientific research applications using scientific research methods Create a blog as a tool. Ask experts in the development of souvenir products that are suitable for weddings. 3 types. Most experts choose the format. Contemporary styles and modern forms of invention with a pattern that is not ancient and not too advanced. The colors of contemporary styles are adjusted with modern styles. Cost reduction in the production of souvenirs Then comparing the efficiency of the odor release between perlite stone scent decoration and postmodern. Based on gas chromatography-mass spectometry (GC-MS) technique it was found that the release of the aroma of perlite coated with non-coated peril stone film And postmodern in various time periods that are measured by% peak area Compared by setting it in the open system Saw that the amount of substance decreased with time The coated perlite stone keeps the smell well after 23 days more than the coated perlite stone. And the bushes that have released the fragrance for a minimum of 11 days Then study the satisfaction of the target group on the development of the perlite stone by the scent decoration. By dividing the 4 aspects of the study namely the product side it was found that most respondents had the highest level of satisfaction (4.60) in terms of materials. Most respondents were satisfied at the highest level (4.70). The respondents were satisfied at a high level (4.39) and the value of the respondents were mostly satisfied at a high level (4.15).

The research has developed the recipes and methods of producing chili curry green curry coconut milk red curry (Southern) and sour curry. The curry paste mixed with shrimp paste to make it convenient and to use. Learn how to mold chili curry the use of stainless steel blocks in forming the most convenient. Drying temperature of 65°C 2-stage and 11-hour drying time. The quality and physical chemical microbiological and sensory characteristics of chilli curry also passed the standard of community products. The design of packaging for cube green curry cube coconut milk curry (southern) and cube sour curry paste were the most accepted among Khuan Prai community members. To use the recipes for commercial distribution continues. A study of consumer acceptance of cube chili curry products. It was found that 150 general consumers accepted 100% Shelf life of 5 months was from April to August 2018. It was found that cube curry had a number of yeasts. Exceeded the standard in 5 months Red Curry (Southern) and Red Curry are also standard products. The research was conducted on September 1-2 2018 at Khuan Prai community enterprise Phunphin Surat Thani. 25 people can make cube chili curry products. It will also scale up the product to the community for distribution

The objectives of the current research entitled “The Product Development of stuffed dough pyramid with Pumpkin” were to (1) select the original recipes of stuffed dough pyramid (2) study the appropriated amount of pumpkin to substitute glutinous rice flour (3) study the consumer acceptance and the nutritional values of stuffed dough pyramid with pumpkin Among three original recipes the 3rd recipe gave the highest score in color (8.00) taste (7.60) and texture (7.00) thus the 3rd original recipe was chosen for further study The results showed that the appropriate amount of pumpkin in the stuffed dough pyramid formulation was 30% as indicated by the highest scores in texture (8.40) overall liking (8.40) color (8.30) taste (8.20) and appearance (8.10) respectively. According to the consumer acceptance study from 150 consumers approximately 66.70% consumers accept the stuffed dough pyramid with pumpkin in the level of like extremely and 22.00% consumers accept in the level of like very much. For the nutritional composition study the stuffed dough pyramid with pumpkin contained 66.42 g β-carotene 1.5 g fat 0.34 g folate 32.14 g lutein and 158.22 IU vitamin A while the original recipe contained only 1.42 g Fat and was not found β-carotene folate lutein and vitamin A

The aims of research were to study (1) a basic formula of rice noodles’ production. (2) the production of jobs tears flour and rice flour in rice noodles’ production. (3) the quantities of using jobs tears substituting for rice flour in noodles’ production. And (4) consumers’ acceptance of rice noodles product from jobs tears flour. The results showed that the first formula was chosen to be the basic formula. This formulation containing 10% rice flour 3% tapioca flour 26% water and 0.5% vegetable oil. The results of physical qualification between jobs tears flour and rice flour showed that the lightness (L) of jobs tears flour lower than the lightness (L) of rice flour (p≤0.05). And the value (a*) showed redness and the value (b*) showed yellowness higher than rice flour (p≤0.05). Humidity and water activity (aw) of general rice flour is not different from jobs tears flour considered by sensory test with ratio of jobs tears flour to rice flour of 20:80. This ratio got more preference the ratio 40:60 and 60:40 (p≤0.05). According to the consumer test (100 consumers) the Noodles by Partially Substituting Rice Flour with Jobs tears Flour was accepted as the novel and delicious product by 98% consumers. Moreover and 92% of consumers decided to buy the product containing 250 g in the plastic bag with the price of 25 Baht.