The objectives of this research are: 1. to design innovative products for the elderly from local woven fabric scraps left over from sewing that can help and promote health in their lives; 2. to create product guidelines for the elderly from woven fabric scraps. Native leftovers from tailoring that are unique create value and add commercial value. From the study of rags from local woven cloth left over from sewing Weaving indigenous fabrics which are local wisdom. Has been used to process various products such as clothing bags guards there will be a discarded part that is not used Therefore in this research the rag was used to develop the design of products for the elderly. There is a worthwhile use of local fabric scraps. focus on style Techniques for creating curved surfaces Embossed into a ball to create a texture and pressure. In terms of shape design it can be used with the elderly. can help and promote health in life Characteristics of the product is a product that can be administered to muscles. parts of the body of the elderly. The results of the experiment by bringing innovative products for the elderly from the waste of local woven cloth were tested on 22 elderly people in terms of form beauty function use. It was found that the elderly were satisfied with the innovative products for the elderly. with an average of 4.51 is the most innovative product for the elderly from various forms of local woven fabrics It is designed to be a guideline for application. production for sale This will result in the community learning to design products related to the elderly. Community can develop potential Community products and products for the elderly resulting in the creation of local product identity It is a process of creating a body of knowledge and extending local wisdom for benefits.

The purpose of this research was to develop innovative cleaning and disinfection products in the situation of COVID-19 and to transfer the production technology of innovative cleaning and disinfection products. The innovative product developed is a semi-liquid alcohol gel. The sample group used in this study was volunteered consisting of 10 people. The research tool was the satisfaction assessment form technology transfer and the development of innovative cleaning and disinfection products in the situation of COVID-19. Data were analyzed using statistical software packages. The statistics used were mean and standard deviation. The results showed that. 1. Innovative cleaning and disinfection products in the situation of COVID-19 developed as an innovation of semi-liquid alcohol gel products. Which has a concentration of 73.0 % v/v 2. Most of the trainees were satisfied with the overall technology transfer. Both speakers places periods facilities knowledge and benefits from receiving services are high. 3. Most of the trainees were satisfied with the technology transfer pattern as well as the duration of the training. Product innovation process Product innovation can be put into practice and product innovation is a guide to careers at a high level.

The purposes of this research were to 1) study marketing opportunities of Samutsakorn’s processing herbal product with betel leaf 2) present the marketing strategy of startup business in processing herbal product. with betel leaf The samples were 1) person has problem about skin and person interest for thai herbal product 2) entrepreneur of startup business about processing herbal product with betel leaf 3) farmer group grow betel tree in Samutsakorn Province. The research instruments were depth interviewing and descriptive analysis. According to the research process it found that the great market trend for Thai herbal product and increasing capability of entrepreneur of startup business about processing herbal product with betel leaf is market opportunities for processing herbal product. Moreover marketing mix strategies of processing herbal product with betel leaf consisted of product strategies price strategies place strategies promotion strategies which could be used to recommend the marketing strategies in order to meet future local and national market needs.

The objective of this research is 1. To design innovative products for the elderly from local palm sugar palm that can help and promote health in their lives. 2. To create innovative product design guidelines for the elderly from palm sugar palm local wisdom. Which is unique to the community able to be manufactured to upgrade products developed from local knowledge The design method is to study the behavior of health problems of the elderly physically which has changed. Due to old age Is a physiological change Muscle weakness Reduced strength Taking care and promoting physical health of the elderly is important. The researcher conducted a research using 5 innovative product design methods for the elderly that can help promote health in the lives of the elderly. The results of the experiment by using product innovations for the elderly from local wisdom Tan palm wood that can help and promote health in life. The trial was conducted with 50 elderly people in the conceptual model. In front of usage it was found that the elderly were satisfied with the product innovation for the elderly at a very good level. Products from palm sugar palm Is a product that is made from the trunks of palm sugar palm Is a valuable work Is a local identity the study of using palm sugar wood as material for product preparation for the elderly needs to communicate the meaning of palm sugar wood. Which is a way of life and wisdom showing the good memories of the elderly and able to create patterns and guidelines for creating unique products for the community. Value of life and dependence on nature. Which is a natural resource that is locally important.

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar 64.81% water 0.81% salt 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe an optimum ratio was composed of 27.03% vinegar 27.03% water 0.9% salt 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot pumpkin green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L 3 min). Radish was dipped in tap water for 3 min. Then all carved-vegetables were immersed in calcium chloride solution (0.5% 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage and showed obviously tended to equilibrium. However carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution and gas bubble was occurred inside a container on 4 days of the storage. Hence three carved-vegetables including carrot pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples e.g. pickle solution carved-vegetables and mixed-sample showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count E. coli yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.