The objective of this research was to find an appropriate mixing ratio of concrete with oil palm to produce concrete masonry units with properties equivalent or better than other conventional masonry materials. By trying out method the best proportion of Portland cement: sand: oil palm ash was found at 1:1:2 by weight. The ratio yielded a lightweight concrete with an average density of 766 kg/m3 and average compressive strength of approximately 90 kg/ cm2 which is higher than the minimum requirement of Thai Industrial Standards (TIS) 58- 2533 (1990) of 75 kg/cm2. Water absorption of this proportion was at an acceptable standard level of 20% by weight. From cost analysis the cost of a wall made with the obtained masonry units was about 100 baht per square meter cheaper than lightweight masonry units sold in the market. However the heat conductivity (K) was similar (0.194 W/mk). Moreover the manufacturing process of these masonry units is simple and can be run as a small local enterprise.

This research aims to study and develop fiber from Palmyra Palm to use In the design of furniture in the residence in Phetchaburi. The study was conducted by testing groups of user who use furniture made of fiber from Palmyra Palm in in the residence Puek Tian district in Phetchaburi the results are as follows. The study found that the criteria for design analysis from the experts were 4.13 at a high level and satisfaction in using the 4.30 on a high level. When evaluating the overall picture the average score of 4.22 was high level.

The purpose of this research was the use of jaggery palm substitute partial sugar in Khanom Chan the suitable ratio of jaggery and sugar (25:50 50:50 and 75:25) were investigated and to study the suitable kneading time which varied at 5 1015 and 20 minutes. Analyze nutritional values and design the experimental by Randomized Complete Block Design (RCBD). Sensory evaluation (color flavor taste texture and overall liking) was tasted by sixty testers with 9-point hedonic scale. After that using 5-point hedonic scale for consumer acceptance test by one-hundred testers. Results showed that the suitable ratio is 50:50 and the suitable kneading time is 20 minutes had high score in every attributes from sensory test. Chemical properties protein fat ash and moisture content were increased while carbohydrate total energy and energy from fat were decrease that compared with basic recipe of Khanom Chan. The partial substitution of sugar with jaggery palm that still yielded an acceptable product for the consumers was 100%.

The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.