This research aims to 1) improve quality of processed herbal product by developing recipe and production procedures 2) develop packaging of processed herbal products in oder to add value exhibit uniqueness and response to customers’ need and 3) transfer technology and body of knowledge about improving products’ quality and developing packaging of processed herbal products. Results from developing of recipe and production procedure of kaffir lime in syrup show that period in boiling kaffir lime before sweetening in syrup has an effect on textures. The suitable period of 5 minutes for boiling kaffir lime results in reducing hardness of kaffir lime core increasing lightness and gaining the highest sensory scores from testers. The suitable amount of fructose syrup used in place of sugar in producing sweetened kaffir lime at 80 percent of sugar weight results in increasing lightness reducing hardness increasing value of red color (a*) and aw when compared with the control group and increasing quality of texture with the highest sensory scores from testers. Quality of microorganism appearance color ordor and texture of sweetened kaffir lime stored in tight-closed polypropylene (PP) bag at room temperature could be maintained for at least 24 days. Regarding satisfactory in packaging prototype it was found that customers were highly satisfied in both overall (4.48) and by aspect of packaging form (4.48) and packaging graphic (4.49). In terms of transferring the technology to a target group of 30 people it was found that trainees were highly satisfied with the technology transfer process (4.56). The highest satisfaction level by aspects was usefulness of service at 4.64 followed by service of staff trainers and service procedure at 4.58 4.57 and

The research on local wisdom in local Phetchaburi food of elderlies in Ban Huay Sai Nue to transfer and enhance learning capacity through online learning system is both quantitative and qualitative. It aims to collect local wisdom in local Phetchaburi food from both knowledge and direct experience of elderlies in Ban Huay Sai Nue Cha-am City Municipality Phetchaburi province in order to transfer the local wisdom to youths in Ban Huay Sai Nue and nearby areas as well as to develop local food recipe and procedure in both image and video formats through online learning system to enhance learning capacity of youths and other people. The target group was members of elderly group in Ban Huay Sai Nue which was divided into the major target the minor target and the recipents of technology transfer. Tools used in this reearch included a structured interview form and food recipe recording form. The research was divided into 4 main steps: selection of local wisdom collection of local wisdom transfer of local wisdom and distribution of local wisdom. Results of the research show that the target group selected 12 food recipes 8 dessert recipes and 2 drink recipes. The local wisdom was demonstrated by 9 members of elderly group in Ban Huay Sai Nue. The technology was tranferred to 40 students on Tessaban 6 School Ban Huay Sai Nue Cha-am City Municipality. Results of achievement test showed that trainees’ post-training knowledge was significantly diferent from pre-training knowledge at statistical level of 0.05 and satisfaction in the training process was highest in overall.

The objectives of the research were firstly to study the process in making incense sticks product from lime skin secondly to find out the product quality from sense perceptual test and lastly to survey the product satisfaction level towards the product from the target group. The researcher studied and tried out 3 mixtures of incense stick and assigned 3 lime essential oil fragrances for 3 experts to choose the best one mixture and fragrance . The incense sticks were made and brought to inquire for the satisfaction level from 100 people. The collected data was determined and presented by frequency and percentage. And the results were as follows: 1. The experts selected the second formula mixture of lime- skin incense stick owing to less smoke simply flammable and better remain shape moreover they choose the second lemon essential oil fragrance because of sweet and lively smell. 2. The totally satisfaction on product aspect were in medium level at 53 percent. Keywords : The Development of Incense sticks Lime Skin

Education and research is being Develop material that is mixed between rubber and rubber tree’s leaf for product designing. For product design This study is the use of a water timber with a rubber material. For use in product design Type of use and home decoration. In order to achieve the objectives of the research. The research was conducted by researchers at various stages. Data analysis and presentation. In the first part of the research questionnaire has been prepared for the development of product design. The study showed that the structure and the rubber leaves are fragile. It has adopted a water timber to merge. The experimental trial showed that the water timber formwork period is a major cause of water in the rubber sticking to the timber structure. When the latex has chemical and log Waldemar Carlo Night a period of use should not exceed three months at a water timber should be done with low viscosity. The color of the water timber must have a milky white. The collected data before designing it. The researcher has prepared all the tools of the 150 series found that most respondents as guest female age range 25-45 years as the rubber leaves of 94 percent 62.7 opine that the rubber leaves can be. made products of 5-10 species and the collection of data about materials latex with a rubber to make products from those carrying ask 150 people are of the opinion that it should make products partition 32.7 percent secondary. followed by the production of upholstered furniture 20.7 percent and 14.7 percent from the wallet to store data the researcher chose to put the material into a water timber with a rubber curtain room couch and wallet. When the prototype the researchers collected data on products made from latex and rubber leaves a series of 100 questionnaires showed that most of the respondents were female. Between the ages of 25-45 years the average undergraduate. There were government officers And have a monthly income of less than 5000 baht by the majority of respondents thought that. Rubber and rubber leaves the work piece is in good shape. Durable medium Can be used to make the products have 10-50 species with characteristics of both latex and rubber leaves. And all should be improved The research found that people are more interested in a piece of sheet material from a water timber with a timber. For product design Due to a combination of natural materials as a new material with a rubber-patterned rubber leaves a unique structure. It can also be improved by a more specific latex formulation. To be able to make the product even more.

Development of packaging from the shell and the rest use from processing industry jackfruit. The objective is to bring the debris to the jackfruit is the food. Use of design and manufacturing of sintered products scrap plywood sheet until Jack reached for the packaging of food or of use in everyday life to design and develop packaging started from the study data. Design of experiments to guide the experiment operation catalyst jackfruit plate compactor and a product design template packaging. By found that Shells components should be used. Skin of the jackfruit core of the jackfruit wood has the appropriate qualifications. The use of any part in the compression is having trouble procuring raw materials and unique features not suitable to adopt the actual properties of plywood scrap jackfruit is sticky but strong enough flexibility in the design and manufacture of packaging and the smell of jackfruit which is unique.