This study aimed to investigate 1. the process of development of semi readymade mackerel chili paste. 2. to study consumer acceptance of semi readymade mackerel chili paste product. 2 groups of population were used in the study: 10 experts and 100 students of Rajamangala University of Technology Krungthep. In selecting the basic formula for standard mackerel chili paste Randomize Complete Block Design (RCBD) was used to evaluate the overall sensory quality color flavor texture and appearance. A 9-point Hedonic Scale rating found that formula 1 had the highest score. The semi readymade mackerel chili paste was made by baking mackerel by hot air at 90 80 and 70 degrees Celsius for 3 4 and 5 hours respectively. Other ingredients were baked in hot air at 65 degrees Celsius for 3 hours then mixed with dried mackerel. It was found that drying mackerel in hot air oven using to degrees Celsius for 5 hours received highest score. When the semi readymade mackerel chili paste was reconstituted the product was mixed mixed with water in proportions of 1:1 1:2 and 1:3 respectively. The 1:2 proportion resembled most standard mackerel chili paste. The semi-finished mackerel was measured in color. Chemical analysis showed protein was ash were 63.42% fat was 5.59% moisture content 4.31% moisture content 6.02% fiber content and 11.30% ash content.

Objectives of this research are to study 1) method of cooking preserved substandard bananas 2) proper amount of preserved bananas in banana custard cake 3) acceptance of banana custard cake 4) length of time banana custard cake could be kept in refrigerated temperature. This study used (p0.05) statistically difference. When substandard bananas were cooked for 15 30 and 45 minutes evaluators accepted the preserved bananas cooked for 45 minutes with the best all around score. In studying the proper amount of preserved bananas in banana custard 0 : 100 50 : 50 80 : 20 and 100 : 0 ratios of banana to palm sugar ; it was found that evaluators accepted as statistically different the ratio of 80 : 20 preserved bananas to palm sugar. In studying acceptance of banana custard cake the ratio of sponge cake to banana custard 15 : 15 grams 10 : 20 grams and 5 : 25 grams ; it was found that evaluators accepted as statistically different the ratio of sponge cake to banana custard 10 : 20 grams with the best all around score. In studying the length of time the banana custard cake could be kept in refrigerated temperature at 5±2 degrees Celsius for 3 weeks. The yeast and mold counts were 219 (CFU/g). Therefore the banana custard cake could be kept 2 weeks in a refrigerator.

This research is intended; 1. To study the problem solving on marketing strategy and management development of silk for Na Po People located in Buriram province. 2. To convey how to fix the marketing strategy and development of product for Na Po Province’s silk. A research conducted Action Research which studies the conceptual framework and research on the theory of Deming PDCA cycle by examples that include 20 residents of Na Po community. The sample group will be educated on the capacity of Na Po’s Community Enterprise marketing and development of management on One Tambon One Product (OTOP) to be comparable with international (AEC). Moreover the research will collect questionnaires on target consumers to analyze the silk market. The research found that there are two Factors : - marketing factor and management factor. In marketing factor 1. To create brand silk Na Po so consumers know and recognize toward brand which Na Po’s silk has not owned any brand at present. 2. 2. To be advertised about the product of Na Po’s silk to target market to recognize and aware for Na Po’s brand 3. 3. To improve the quality of the product as standard into the acceptance of common people especially foreign customers. 4. 4. To develop new silk products by providing a variety of processed products to meet the diverse needs of consumers. 5. 5. To increase the distribution channels can be purchased easily and conveniently. 6. In management factor 7. 1. To plan for raw material in advance about stock of Na Po’s silk is adequate for production. 8. 2. To be supported for providing Na Po Community Enterprise’s fund by government sector

The study of Crispy Lotus-Stem bakesby drying oven. The purpises of this study were to create create crispy lotus-stem recipe and the production process of crispy lotus-stem by drying oven. This study was to quantify amount of lotus-stem and Stabilizing agent that appropriate to produces crispy lotus-stem. Was conducted in 3 recipes (depend on ratio (%) of quantity lotus-stem: Stabilizing agent) are following 1) 95:5 2) 95:5 and 3) 95:5. Our study found that the ratio of lotus-stem: Tapiocastarch which appropriate to produces crispy lotus-stem were 95:5.Moreover this ratio was accepted mostly and after tasted the water activity aw values= 0.349the Crispyness values= 1753 and the Spectrophotometer values = (L*) 34.39(a*) 4.12 and (b*) 8.31 the chemical analysis found that fiber = 31.89% protein = 3.87% fat = 23.98% moisture = 2.65% and ash = 4.35% The study of temperature and duration to bake crispy lotus-stem by drying oven at 60 70 and 80 degree Our showed the appropriate temperature and duration to bake crispy lotus-stem by drying oven was 1 hour 30 minutes crispy Lotus-stem products by Drying Oven can Keep at room temperature degree Celsius for a period of 30 days.

Special project for product development model from clay corncob artificid cactus. The purpose is to study and develop a recipe of clay from corncob and educationto the satisfaction of the targrt group for the the product development model from clay corncob cactus. A special project has analyzed the study data were fed with a mixture of clay corncob. Then query the properties of clay corncob from five experts. Clay corncob has the best feature of artificial cactus model. Then ask the satisfaction of the target group of 50 people and analyzed by using frequency percentage and mean were as follows. The Results were what: 1. The study data for use in product development model from clay corncob cactus. The process of formulation of clay use the standard formula is essentially. The researcher have adapted the ingredients and scale is appropriate to the develop recipes clay corncob. Experts have commented that the consistent of the soil is suitable to be molded into products better. In conclusion clay corncob recipes can be used cost-effectively. To increase consumer choice and disseminate knowledge of the profession. 2. Satisfaction targeted towards product development. When you consider that The product forms The goal is satisfied overall were at the highest level with an average of 4.32 the price of satisfaction overall was high with an average of 4.04 in benefits have satisfied the most valuable. materials averaged 4.66 goals in overall satisfaction in the highest level with an average of 4.47 available from target overall satisfaction is at the highest level with an average of 4.46. Keywords: Clay Corncob Artificial Cactus Model