Development guideline local wisdom product of Pandanus Odortissimus Linn. Banramad Lanta Krabi a purpose (1) the study local wisdom product of Pandanus Odortissimus Linn. (2) Develop guideline product for handicraft demand with the customer (3) Develop guideline productBased on local wisdom. The collect information local wisdom product of Pandanus Odortissimus Linn. Banramad Lanta Krabi With the method of interview and develop product for handicraft demand with the customer. The sample is People interested product of Pandanus Odortissimus Linn. The research results (1) product of Pandanus Odortissimus Linn. Banramad Lanta Krabi has evolved from a product of mats used since the ancestors and inherit. Developed according to usage until the group Pandanus Odortissimus Linn. Banramad Lanta Krabi Since 1999 has developed products for sale In other product. Emphasize the fairness in the form of traditional wisdom and the productivity of its members group Pandanus Odortissimus Linn. Banramad Lanta Krabi (2) Develop guideline product for handicraft demand with the customer provide feedback on product variations results Most of the respondents were female 198 representing 80.77 % age range 51-60 years 102 persons or 38.46%. And give opinions aspect convenience on form bag (=4.6) pattern ( =4.5) and benefit ( =4.4)

This research aims to study Design guidelines for home decoration woven from pandanus odoratissimus linn the woven pandanus Phanans home parish of the island of Koh Lanta Krabi. Sample in Research is foreign tourists 50 peoples and Local 50 peoples. Want to buy product Home decoration Krabi. The research instrument was a questionnaire want side different of the target audience have confidence equal to .890 statistical analysis was performed by percentage. Average mode and questionnaire to evaluate satisfaction in the field of use and in marketing for home decoration woven from pandanus in the process of evaluating alternatives and in the assessment process compare with the original souvenirs by questionnaire 2 edition have confidence equal to .893 and .830 respectively. Statistical analysis was performed by means of percentage mean and test the hypothesis with the t-test statistic type Dependent Sample. The research concludes that. 1. Workings portfolio design home decoration method 1 small put of box can adjust the size between channels. Method 2 box put of large removable foldable and Method 3 small table of lamp removable foldable. 2. Target groups choose the design of home decor in the 3 approach. 3. The target audience is satisfied with the new home decor more than the original in all sides. Statistically significant at the .05 level dealers are more satisfied than the original model in almost every aspect. Except for eco-friendly images and the new home decor is more effective than the old one.

The study of the using Wolffia substitute for Pandanus in Kanom Piakpoon the purpose of this study is basic recipes of Kanom Piakpoon and to study the amount Wolffia substitute for Pandanus in Kanom Piakpoon. Used to the amount wolffia in different 4 levels : 0% 50% 75% and 100% of the Pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the characteristic of appear color flavor taste texture (stickysoft) and overall. The characteristic evaluation is scored in 9 – Point Hedonic Scale. There are 80 participants including teachers and thired years students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Pha Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the using Wolffia for Pandanus in Kanom Piakpoon at 75% of the Pandanus weight. Highest every aspect. The characteristic of appear color flavor taste texture (stickysoft) and overall are in the moderate level were different with statistical significant (p≤0.05).

The study of the amount of the use of Wolffia Substitute for Pandanus in Thai Lod Chong dessert. The objectives of Lod chong desert Project is to study basic reeipes and The use of Wolffia Substitute for Pandanus in Thai Lod chong dessert. Used to the amount wolffia in a different 4 levels : 0% 50% 75% and 100% of the pandanus weight. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality of appearance color flavor taste texture (stickysoft) and overall preference. The sensory evaluation is scored in 9-Point Hedonic scale. There are 80 participants including teachers and third year students from foods and nutrition field who are not trained on food tasting the Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The study is analyzed by analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Statistical evaluation is also used to analyze. The study finding showed that accept amount of the use of Wolffia for Pandanus in Thai Lod Chong dessert at 100% highest every aspect. The average 8.43 8.21 8.16 8.24 8.33 and 8.34 which was in much. When is analyzed by analysis of varianece and to compare different with statistical significant. Finding showed that the appearance color flavor taste texture (stickysoft) and overall were different with statistical significant (p≤0.05).

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.