This research aimed to: 1) develop an elderly quality of life promotion model for self-reliance through community product processing: 2) develop community product processing to promote income of the elderly and: 3) promote coexistence activities among the elderly. The research was qualitative research using document examination an in-depth interview with 10 key informants group discussion and non-participant observation. The results showed that: 1) the development of an elderly quality of life promotion model for self-reliance through community product processing encouraged the participation in the community product processing among the elderly: 2) the community products were processed in the community to promote income for the elderly and: 3) the community in collaboration with the municipality promoted the coexistence of the elderly. A new model discovered from the development of quality of life using processing community products was an integration of community knowledge management in processing community products based on the sufficiency economy philosophy. This research led to new the findings as follows. 1) The community participation from the associates included community municipality government organizations educational institutes and supporting organizations. 2) The products focused on herbal products for the elderly that were found in the households easily found and were medicinal plants for cooking such as Moringa lemongrass pandanus Indian Gooseberry etc. 3) The guidelines for promoting activities in coexistence of the elderly included elderly school activities volunteer activities Buddhist important day activities traditional activities and community enterprise members.

The objective of this research is to study and analyze social support including search for social support models for the. It is a qualitative research that collects data from in-depth individual interviews with 15 elderly and group discussions with elderly representatives and other 12 involved persons. The data collection also includes field observations and notes. We use content-based data analysis interpretation and describing from the phenomena that occurred. The results reveal that: Social support for the elderly’s well-being based on (1) self-level or self-reliance that was an attempt to help themselves as much as possible. This to make oneself feel valued to have self-empowerment and to develop oneself. 2) Family level is the closeness with the elderly who plays an important role in problems solving of physical mental and social suffering as well as to promote happiness of the elderly in all dimensions. (3) Community and local level is the cooperation of groups of people involved in implementation of the care and support the happiness creation that is consistent with family and community problems. There are 3 characteristics of social support models for the elderly’s well-being: (1) Family characteristic which is the closeness of all family members. It takes love gratitude coordination or asking for help as well as the support from both inside and outside the family in every way. (2) The nature of the community is a cooperation and coordination the benefits of both the family and stakeholders in the community in order to strengthen the social support for family quality. It focuses on social participation and well-being development. (3) Characteristic of social networks is an integrated work of 3 large groups that consists of health social service and local community. These attend to care and social support at the family level area level and provincial level emphasizing the policy integration to practice.

The purpose of this research was to 1. To know the effect of practicing the nine squares table on physical fitness of students of Rajamangala University of Technology Phra Nakhon 2. To compare the physical fitness of Rajamangala University of Technology Phra Nakhon students before and after the training by using a nine square table. The population used in this research was students studying physical education. individual sports or team sports in the academic year 2019 who were healthy not sick were able to receive physical fitness tests and practice nine squares of 30 people divided into a control group of 10 people an experimental group that used a nine square grid size 60X60 centimeters amounting to 10 The experimental group used nine squares size 90X90 cm 10 people. The duration of the experiment was 8 weeks 3 days a week one hour each time. Physical fitness tests were performed before the experiment at week 4 and week 8 and the results were analyzed by statistical method mean standard deviation one-way analysis of variance. Repeated one-way covariance analysis The results showed that 1. After 8 weeks of experimentation it was found that the nine squares training of the 60x60 cm grid training group and the 90x90 cm grid training group improved the average 3-minute steps up and down than the control group. significantly at the .05 level. 2. The results of the nine grid training of the 60x60 cm grid training group found that after 8 weeks of experimentation the mean stepping up and down of 3 minutes within the 60x60 cm grid training group was better than before and after 4 weeks of the experiment. There was a significant difference at the .05 level. 3. The results of the nine grid training of the 90X90 cm grid training group found that after 8 weeks of experimentation the mean stepping up and down of 3 minutes within the 90X90 cm grid training group was better than before and after 4 weeks of the experiment. There was a significant difference at the .05 level.

The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently Tamarind substitution of 25 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy 10.7 percent of protein 11.5 percent of fat 10.7 percent of ash 4.77 percent of carbohydrates 23.7 percent of dietary fiber 5.20 percent of moisture 49.3 percent Iron content 1.71% total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6

The aim of this research was to develop recipe for butter cake from lowcalories sweeteners instead of sucrose sugar chemical properties of butter cake from low- calories sweeteners instead of sucrose sugar and to study the physical properties of butter cake from low-calories sweeteners instead of sucrose sugar. The use of maltitol syrup to replacement sucrose butter cake low-calories show that 36.28% to 42.47% of carbohydrate content. Decrease in carbohydrate content results in reduced calories. Cake crumb show that the b* value decreases significantly and the a* value is not significantly different. The texture of the butter cake has a higher in hardness and lower in cohesiveness. The Adhesiveness and Springiness are not different. The sensory evaluation scores of butter cakes ranged from 6.95 to 8.61. Appearance color aroma flavor texture and overall liking. The results showed that 40% and 60% of sucrose substitutes were sucrose substitutes. The 80 on all the attributes especially on the flavor. However the use of maltitol syrup substitutes for sucrose. As a result the amount of energy of the butter cake decreased which is beneficial to the health of consumers.