The study of Batik paper from Shampoo Ginger tree objectives are to understand the production process and the target market satisfaction. The researchers did a study and have made three batik paper formulas from Shampoo Ginger tree. Five batik paper specialists have been asked to comment and choose the preferable one. After their advices and adjusted the completed version of Shampoo Ginger tree batik is introduced to a sample of 50 people to find their satisfaction and interest. The study shows that The process of making Shampoo Ginger tree batik are as follow. First boil the trunk with sodium hydroxide in ratio of 1 kilogram of trunk to 200 grams of sodium hydroxide with 3 litres of water for 1 hour until it softs.Then blend the boiled pulp for 20 minutes after that drain them on the 20 inches’ width 25 inches’ length grate spread them equally at the preferable thickness. Then let them dry in a sunlight or wind. Until it is completely dry then can remove it from the grate. For the drawing batik design start with black pencil drawing. Then re-draw it with melting wax. The wax formula is 10% paraffin and 90% wax (KeeRee Wong village). Then paint a natural color inside the wax lines wait until it all dries and then remove the wax lines. The overall results of target market satisfaction is in the highest level with mean 4.50 The range of most to the least levels of satisfaction are as follow:The highest satisfaction is adding value to Arts and Crafts products with mean 4.70 The size standard of the product with mean 4.62 The natural color paints with mean 4.52 The drawing on the papers help adding value to theproduct with mean 4.52 The batik drawing designs with mean 4.50 The beautiful natural color batik painting with mean 4.48 The equally thinness of the batik papers with 4.36 The thinness of paper that suitable to make batik technique with 4.34 And the least satisfaction is the durable of the final product with mean 4.30

The purpose of the research entitled Product Development: suaeda maritima RTD was to study the appropriate amount of water and brown sugar used in the production process’ and the change during storage It was found that the product using1:10.05 of boiled (excess water squeezed out) suaeda maritima leaves to water (w/w) and 5% of brown sugar to the juice weight was accepted most in all aspects: appearance color flavor taste texture(mouth feel) overall preference; the mean scores were 7.46 7.53 7.73 7.63 7.55 and 7.68 respectively. This indicated that the product was very much and most accepted. The lightness (L*) the greenness (a*) and the yellowness (b*) were at 18.34 -9.95 and 19.51. The soluble solid Brix was 6.60; and the pH-alkalinity (pH) was 6.91. The product was best kept at 7 ºc for not longer then 7 days when there was still no physical or chemical change. All the microorganisms found did not exceed the Ministry of Public Health standard 2013. One hundred grams of the product contained 24.00 kcal 5.79 g carbohydrate 0.22 g protein 0.80 g fiber 8.40 g calcium 0.20 g iron and 14.00 mg iodine 84.00 sodium μg 1056.04 μg beta-carotene 360.00 μg phenolic compound of Alice and 1160.00 μg chlorophyll. The consumers’ test result indicated that most consumers accepted the product at the moderate level; and 94% of them were interested in buying at 20 baht per 180 ml glass bottle of the product