This research aims to study the properties of natural rubber STR 20 at 100 phr with various contents of coir (e.g. 0 5 10 20 40 and 80 phr) and then mixed with chemical substance at constant ratio. After that the samples are ground by two-roll mill and formed by compression molding at 150 degree Celsius. This leads into the coir reinforcement natural rubber plate of dimension 30x30x0.5 cm. The properties of the natural rubber plates are tested under ASTM standard. From the results it is found that increasing in coir then the properties of resilience and density are improved at every mix ratio. However the tensile strength tear strength and wearing are increased at some certain value of coir. The samples give no water absorption at every mix ratio. The results from this research indicate that it can develop into the rubber floor tiles and rubber wall tiles for furnishing the buildings in natural style.

This research aims to develop the cement board from coconut shell ash. The Portland cement type1: fine sand: tap water ratio is equal to 1: 0.4: 0.33 by weight. The 5 ratios of Portland cement type1: coconut shell ash include 1: 0.12 1: 0.13 1: 0.14 1: 0.15 and 1: 0.16 by weight. The cement board production uses the pressure casting in normal temperature (30 – 35 degree of Celsius) and controls the 0.75 g/cm3 of density then test the properties of cement-bonded fiberboard follow TIS 878-2537 standard (cement bonded particle board: high density). From the results 1: 0.12 is the most suitable ratio of cement board from coconut shell ash. This developed cement boards can reduce the quantity of coconut shell ash waste and have the good thermal insulation.

The Improvementof Nutritional Value ofKhanomBunga budaby usingEgg White Powder.The purpose To study the basic recipeof KhanomBunga buda by selecting 3 recipes to determine the acceptability of the teste. Which use Egg White Powderin 3 levels that are 4 6 and 8 percent of weight coconut. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance color flavor teste texture and overall preference. The sensory in evaluation is tasted by 9 – Point Hedonic Scale from 80 persons. The instructors and student of the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. After that the analyzed by analysis of variance (ANOVA) and of Least Significant Difference (LSD) statistically significant level 0.05The research shows that 8 percent of Egg White Powder in the best substituted amount as an ingredient of KhanomBunga buda by the appearance color flavor teste texture and overall the average points are 7.86 7.84 7.797.72 7.76 and7.93respectively. The analysis of variances and Range Test are significant difference in the level ofstatistical 0.05 Study the nutritional value of Khanom Bunga Buda 100 grams is 356 calories of energy Moisture content of 20 percentCarbohydrates 62.9 percent 8.91 percent proteinFat 7.92 percent and 3.77 percent fiber.

“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly Amounts of three different levels: 40 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15 20 and 25 percent by weight of coconut sugar. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 80 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly custard Kgawyaco panelists recognized at the level of 60% in the appearance color odor taste texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10 respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly milk Kgawyaco panelists recognized at 15 in appearance color taste and texture with an average 7.81 7.72 7.71 and 7.46. respectively analysis of variance and compared difference of smell texture and overall are statistically at 0.05.

This research aims to study the application of coconut meal and corncob fiber as high density cement-bonded fiberboard. The cement: fine sand: coconut meal and corncob fiber: water: cement setting accelerator (aluminium sulphate (Al2(SO4)3) calcium chloride (CaCl2) sodium silicate (Na2SiO3)) ratio is equal to 1: 0.2: 0.05: 0.3: 0.03 by weight. The fibers are taken from coconut meal: corncob that 5 ratios are used following: 0.0500: 0 (CN0) 0.0375: 0.0125 (CN25) 0.0250: 0.0250 (CN50) 0.0125: 0.0375 (CN75) and 0: 0.0500 (CN100) by weight. 12% of Sodium Hydroxide (NaOH) was used to modify the fibers by using 1: 10 of fiber: solution and boiling 100 degree of Celsius (1-3 hours). The fiberboard production use pressure casting in normal temperature (30 – 35 degree of Celsius) and 0.75 g/cm3 of density. Resulting the CN75 ratio is suitable ratio which pass TIS 878-2537 standard (cement bonded particle board: high density) and has good physical properties mechanical properties and thermal insulation. The most suitable cement setting accelerator is calcium chloride (CaCl2).