The purposes of the research were to study the process of making bai Sri Phrom from rice-straw paper and to investigate the participants’ satisfaction on the product. By studying and collecting the information related the title the researchers drew 3 sketch-designs of the product which were commented from 5 experts. The chosen design was used to make Bai Sri Phrom and determined the product satisfaction from 50 to the participants. Data were analyzed statistically by frequency percentage and mean. And the results of the study were found as follows :Most of the experts chosen the sketch C. Owing to properly making the product fine proportion and elaborate composition. For the participants’ satisfaction on the product it was found that as a whole the product’s material were satisfied at high level with the mean value of 3.91. The product creativity was satisfied at the highest level with the mean value of 4.32. The delicacy of the product was satisfied at high level with the mean value of 4.18. The Product’s utilization was appropriate for instructional media at the highest level with the mean value of 4.42. The product prize of more than Bht 5000 was satisfied at high level with the mean value of 4.10. And product should be sold at the artificial-flower shop. lt was satisfied at the highest level with the mean value of 4.60.

The objective of this paper was to study and development of rice straw paper and development of rice straw paper products-making. Part I. Rice straw paper-making. The bleached and unbleached with 2% HP2(aqJform rice straw fiber was boiled with 2% and 4% NaOH(aq) The 4 treatment was take out container and spread in to thin piece of paper. The 4 treatment were conducted to test physical properties and strength properties on rice straw paper. Part II Rice straw paper products-making. The populations in this research were 16 students and 16 teachers on RIT. Chotiwet Campus to making and evaluate the rice straw paper products. The instrument used in this research were questionnaires about the admission on specifics properties of rice straw paper products and satisfaction to rice straw paper products. The data were analyzed by SPSS program. The statistic used that mean standard deviation one way ANOVA and two way ANOVA. Differences between various groups were tested by Scheffs method.