Piper Betel has been used as a medicinal herb in Thailand for a long period. Not only consumption but Piper Betal also has been used for religious belief and ritual. However the piper leave should be in the good condition without any defect. As a result there are numerous fall-grade leaves to be get rid of from agriculture. Increasing the value-added of this by- product can increase the income. Extraction of bioactive compounds by using alembic is uncomplicated and green without any solvent is required. Two products come out from this process the first one is an essential oil which is expensive. The second product is hydrosol. The piper hydrosol still contained various phytochemicals. In this study total phenolic content was investigated and was found to be in the range 31.16-73.71 GAE mg/g. Total antioxidant capacity was also studied using the DPPH method. The antioxidant activity was 0. 37▁(+)0.11 mg ascorbic acid equivalent/ ml hydrosol. However the piper hydrosol cannot inhibit P.ance S.aureus and S.epideminis. To sum up the piper hydrosol can be used as an ingredient for antioxidant cosmetics rather than antibacterial skincare.

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 objectives of this study were to dry Chaploo Leaves at 3 levels: 50 60 and 70C for 3 hours. It was found difference in the moisture values aw and color significantly (p<0.05). 60C is the best value. Then based on 3 formulas of Cereal Bar mixed with Chaploo leaves sensory evaluation in terms of color flavor taste texture and overall acceptable were conducted. Scores of nine levels (9-Point Hedonic Scale) was used for taste test. Factorials Randomized complete Block Design (RCBD) compared the differences of the measures Duncans New Multi Rank Test (DMRT) found that the scores for flavor taste texture and overall 3