This research aims to study participatory learning process to strengthen rural communities through Leaung Rice 11 production which promotes self-reliability and capability of the communities. This is a participatory action research (PAR) with farm experimental methods. It demonstrates a model to empower community which allows members to identify problems discuss find commitment and approve incoming development. Researchers here are therefore facilitators helping people in the community to achieve effective production of Yellow Rice 11. After providing sufficient information about Leaung Rice 11 production the main problems identified is a high production cost with chemical fertilizer being abundantly used causing health and environment problems to the community. This results in a solution of choosing organic Yellow Rice 11 production that is harmless and friendly to the environment. Despite co-operative learning and problems identification locals also get an opportunity to plant Leaung Rice 11 with organic fertilizer and Effective Microorganisms (EM) as a model to safe cost. It is obvious that rice production is also increased (737.69 Kilogram per Rai). Moreover production cost decreases to 1227.50 Baht per Rai per family. This research provides the community ability to analyze self-problems and potentiality under modern research methodology; problems identification solution identification experiment process co-operative learning data collection data discrimination data analysis and data application.

The objective of this research was to study the effects of the processing method on colorant powder from Carissa carandas L. mixed with maltodextrin 3 levels (10 13 and 16 %). The physical properties and consumer acceptance on cotton ball cakes added colorant powder from Carissa carandas L. mixed with all maltodextrin were added at 15% on flour weight. Results from physical properties of cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found that the lowest lightness. But also the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 16 % was exhibited the highest redness and yellowness (p< 0.05) and water activity range from 0.92 to 0.93 (p> 0.05). However the cotton ball cakes added colorant powder from Carissa carandas L. mixed with maltodextrin at 13 % was showed that the highest hardness and chewiness (p< 0.05). Furthermore the colorant powder from Carissa carandas L. mixed with maltodextrin at 10 % was found the lowest adhesiveness (p< 0.05). In addition sensorial evaluation was accepted overall liking score in range 7.63-7.80 (like moderately to like very much. The produce colorant powder from Carissa carandas L. was added maltodextrin from 10 to 16 % (w/w) on (p>0.05).

The objective of this research was to study the effect of lycopene fortification from gac fruit (Momordica cochinchinensis Spreng) in different levels (1 1.5 2 %) compared with standard formula and addition of BHT 100 ppm on physical properties and consumer acceptance of chicken nuggets product. The analysis showed that the sensorial evaluation of nuggets chicken fortification at 2 % lycopene had accepted overall liking score in range like moderately to like very much (p>0.05) of chicken nuggets. Antioxidant activity using by DPPH and total phenol content were the highest (14.04% and 4.43 mgGAE/g) significantly. Furthermore also found that adding powder lycopene levels had the ability to retard oxidation activities similar BHT 100 ppm after storage at 4 C for a period of one month and inhibit the rancidity effective a 2-fold compared to control.