The purposes of this quantitative research are (1) to study factors affect the digital-era job performance of accountants; (2) to study the use of technology in accounting work and the satisfaction of accountants by applying appropriate tools and technology and; to study the digital-era professional competence of accountants. The research instrument is a questionnaire which was used to collect data from accounting managers of the listed and non-listed companies approved by the Securities and Exchange Commission; auditing firms; and accounting firms in 2020. The results reveal 33 variables consisting of five components which are (1) professional development (2) technical competence (3) employee engagement (4) organizational and communication and (5) professional attitudes and ethics. Objective one all five components were analyzed by the multiple regression analysis to find the correlation with the variables of digital-era job performance of professional accountants (p < 0.05). The results show positive relationship of (1) professional development; (2) the technical competence; (3) the employee engagement; (4) the organizational and communication and; (5) the professional attitudes and ethics to high digital-era job performance of accountants (p < 0.05). In addition the most accounting managers have a high level of satisfaction by adopting tools and technology. Finally they have a high expectation of professional competencies in the technical competence; the professional attitudes and ethics; the professional skill interpersonal and communication and organizational.

Broken rice of Thai cross breed black rice Riceberry was an under-utilized agricultural by-product that contains high content of anthocyanins the multiple health benefits flavonoid. In this study these anthocyanins were used to develop healthy dark hocolates. The anthocyanin extract from the broken Riceberry rice was prepared into anthocyanin powder using freeze-drying technique in which maltodextrin was used as a carrier material. Healthy dark chocolates were prepared by replacing cocoa powder with anthocyanin powder by 5 10 and 15 g/g cocoa powder which respectively delivers DC5 DC10 and DC15 anthocyanin-fortified dark chocolate bars. The color analysis showed no blooming (undesired white color at the chocolate surface) in all chocolates. The increase the anthocyanin powder content significantly decreased the hardness of the dark chocolates (33.9-27.2 N). Total anthocyanin content (TAC) in the dark chocolates increased respectively as anthocyanin powder content increased. The health benefit of the anthocyanin-fortified dark chocolates was improved as the DPPH antioxidant activity of all treatments was 4-9% higher than that of the control DC0. Sensory evaluation revealed that DC10 received higher liking scores (6.4-7.5) than the DC0 indicating more consumer preference. The anthocyanin-fortified dark chocolate delivers an alternative strategy to improve the health property of chocolates. This application of anthocyanin from the broken Riceberry rice could help increase the value and the utilization of Thai agricultural by-product.

This thesis fashion is intended to study the development of a apparel model that reflects the beauty of wisdom. Silk cloth by study of patterns and Yotkan woven silk weaving to develop a ladies style costume. By bringing the appearance of the material and that can be taken and the pattern and color of silk to blend with clothing techniques. On the costume make the wearer elegant and reduce the cost of Dasuea fabric from the silk cloth. The tools used in this study are two analytical types including material and weaving equipment with 2 aspects of analytical analysis. 1) Layout 2) pattern and type fabric analysis silk prairie with 2 side analysis criteria 1) pattern 2) color focuses on physical characteristics and overall analysis to create a apparel model. The outcome of the study showed that the appearance of the material and weaving equipment looks as a geometric shape. There is a clear layout and appearance of silk fabric Khit and Jok fabric providing a beautiful pattern and the information that has been applied to the apparel design by pay attention to the theme and choosing the right silk cloth to cut into the clothes to make the costumes look beautiful and attractive. It also reduces production costs.

This project presents the website T.K. Beach Resort Koh Mak. The objective is for the residents of T.K. Beach Resort Koh Mak Resort. The system has been developed in the form of a web application. Using PHP and Xampp to create database for the T.K. Beach Resort Koh Mak website the work efficiency to facilitate the work of the system administrators And to facilitate the users of the system From the evaluation of the satisfaction of using the website T.K. Beach Resort Koh Mak. The evaluation of the satisfaction with the use of the questionnaire tool (Questionnaire) collected the opinions of 20 users when considered in each aspect found that the aspect that has the highest level of satisfaction first is the system design. Received a total average of 4.76 followed by the satisfaction of the users of the system Achieving a total average value of 4.66 and system performance Obtained a total average of 4.62 respectively which can summarize the overall average of all 3 sides. The average value is 4.68 which is at a level of users very satisfied.

The objective of this study is to create 360 degrees of virtual environment in the sinking of the Phetchaburi Bremen. In the form of virtual reality media and studying satisfaction with the virtual reality media of the sinking Phetchaburi Bremen by using sample groups of 50 people who tried the virtual reality media of the sinking Phetchaburi Bremen. The statistics used for data analysis were average standard deviation and percentage. The results showed that the ancient Phetchaburi Bremen in the form of virtual reality media and the sample groups were satisfied with the virtual reality media of the sinking of the Phetchaburi Bremen. The over-all of the media is at the highest level with an average of 4.72