This research has objectives to study about production process of four types of finished sauce product made from cassava to study about quality of finished sauce product made from cassava to study about consumer test towards finished sauce product made from cassava. From the test it was found that study about quantity of suitable cassava supplement to the four types of finished cassava product by testing about acceptance of testers who were 40 instructors in field of Food and Nutrition field of Food and Nutrition Science and field of Food Service Industry. The method was to give marks for favor in type of 9-point hedonic scale by supplementing cassava into Teriyaki Sauce at levels of 0 20 40 and 60 percent of total ingredient. It was found that the testers accepted the sauce at level of 20 percent which was in the most favorite level. Semi-finished frying sauce supplemented with cassava at level of 0 40 60 and 80 percent of total ingredient; it was found that the testers accepted the level of 60 percent of Barbeque sauce supplemented with cassava at level of 0 40 60 and 80 percent of total ingredient; it was found that the testers accepted level of 40 percent in the level of much favor of semi-finished flavored fermented frying sauce supplemented with cassava at level of 0 20 40 and 60 percent of total ingredient it was found that the testers accepted the sauce at level of 40 percent which is in the level of much favor. Nutritional value of semi-finished sauce product it was found that Teriyaki sauce for 20 percent has moisture value of 78.66 percent fat value of 1.08 percent fiber for 1.36 percent ash for 2.29 percent and protein for 3.34 percent. Semi-finished frying sauce it was found that semi-finished frying sauce supplemented with cassava for 60 percent had moisture value of 80.85 percent fat value of 0.55 percent fiber for 1.35 percent ash for 3.35 and percent and protein for 3.29 percent. cassava for 60 percent it was found that chemical quality had moisture for 82.31 percent fat value for 0.75 percent fiber for 1.51 percent ash for 2.41 percent and protein for 3.37 percent. Semi-finished fermented flavored sauce it was found that semi-finished fermented flavor sauce supplemented with cassava for 40 percent it was found that chemical quality had moisture value for 83.67 percent fat value for 0.07 percent fiber 4.54 percent ash for 4.54 percent and protein for 2.42 percent. However supplementing of cassava into process of finished food products of 4 types; supplementing can be made but there shall be realizing about chemical elements of starting components for example moisture and fat quantity. These components may have effect on physical features for example smell smell and taste and texture. These features affected acceptance of products. The result of study about acceptance of consumers (Consumer test) towards product of semi-finished sauce supplemented with cassava and 100 consumers in Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon and people in Tevet Market. Feeling towards acceptance of semi-finished sauce product supplemented with cassava it was found that consumers were satisfactory towards Teriyaki sauce product in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Feeling towards acceptance of semi-finished sauce product it was found that consumers were satisfactory towards semi-finished frying sauce product 60 percent in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Feeling towards acceptance of semi-finished fermented sauce product it was found that consumers were satisfactory towards semi-finished fermented sauce product 75 percent in moderate favor level having feeling on product in appearance color smell smell and taste in moderate favor level. Result of technology transfer in project of cassava potential development in production of semi-finished sauce product Tapioca Farmer Community Enterprise Group 480 Khon Buri District and Nong Bunmak District Nakhon Ratchasima Province 45 trainees; most were female having age of 36-45 years to be 96.00 percent. From evaluation it was found that 45 respondents used knowledge to be 100 percent and satisfactory of service receivers in academic aspect and professional aspect towards benefit from service of trainees in level from much to the most to be 100 percent.

The purpose of this study was to investigate the perceived service quality of QC Car Audio users and compare the quality of service provided by QC Car Audio stores classified by their demographic characteristics. The sample was 267 customers using the QC Car Audio service from January 2015 to January 2017. The statistics used for the data analysis included frequency percentage mean standard deviation and t-test was applied as well as the analysis of one-way ANOVA. The study found that the overall quality of QC Car Audio service provided by the customers was at the highest level. It was also found that the customers’ different gender age marital status education monthly income occupation and service location did not significantly vary in terms of the service quality perception towards QC Car Audio in the overall. When looking into each five aspects there were no significant differences. However different service locations yielded different service quality perception towards QC Car Audio at the .05 statistically significant.

The objectives of this research are to propose a model for risk assessment of Measles and Rubella morbidity in Thailand to investigate factors influencing on the Measles and Rubella morbidity rates and to construct the disease maps of those two diseases. The generalized linear mixed model (GLMM) in which the responses have a Poisson distribution and the spatial effects follow a multivariate conditional autoregressive model (MCAR) are adopted. The dependent variables are the number of Measles and Rubella disease patients in each province. The factors considered are average temperature the amount of rainfall and regions. The results show that the temperature rainfall and regions influence on the Measles and Rubella morbidity rates. Measles and Rubella maps are easy for readers to see which areas are at high risk and to compare the morbidity rates among those areas by looking at those different colors.

Bakery Products Development from the Banana Pseudo-stems and Waste from Dried Banana Production at Ban Bang Ta Chom Community Enterprise Sing Buri Province for Sustainable Commerce. Research on bakery product development from paprika and bananas in Production of Dried Banana of Bang Ta Chom Housewife Community Enterprise Group Sing Buri province for sustainable commercialization in order to: 1. Develop bakery products from 4 types of Banana Pseudo-stems and Waste 2. study the formulas and production processes of bakery products from Banana Pseudo-stems and Waste 3. study the consumer test of bakery products from 4 types of Banana Pseudo-stems and Waste and 4. To transfer technology Little Bakery products from Banana Pseudo-stems and Waste then bring the shelf life in conditions ranging from 0-10 days and compare the physical properties. Chemical and microorganisms such as pH value color measurement and total number of microorganisms found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results showed that the bakery products decreased their pH over time. With values between 4.31 ± 0.00 and 2.99 ± 0.01 and bakery products Stored at 100% carbon dioxide (CO2) modified atmosphere packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 10 days and found that the total number of microbes increased when the storage life is longer But not over the standard of community products so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying bakery products that use 100 percent carbon dioxide (CO2) at 75 percent.

การพัฒนารูปแบบเครื่องแต่งกายจากผ้าทอพื้นเมืองไททรงดำ บ้านหัวเขาจีน อำเภอปากท่อ จังหวัดราชบุรี มีวัตถุประสงค์เพื่อพัฒนารูปแบบและลวดลายผ้าทอมือไททรงดำ บ้านหัวเขาจีน อำเภอปากท่อ จังหวัดราชบุรี และเพื่อส่งเสริมแนวคิดในการออกแบบเครื่องแต่งกายโดยใช้ผ้าทอพื้นเมือง โดยศึกษาประเด็นเพื่อเป็นข้อมูลสำหรับการออกแบบ 3 ประเด็น ได้แก่ ลักษณะของผ้าทอไททรงดำ อำเภอปากท่อ จังหวัดราชบุรี ความพึงพอใจของกลุ่มตัวอย่างที่มีต่อผ้าทอไททรงดำ และความพึงพอใจในลวดลายผ้าขาวม้าทอมือไททรงดำ เพื่อทำการออกแบบเครื่องแต่งกายสุภาพสตรี โดยใช้ผ้าทอไททรงดำ อำเภอปากท่อ จังหวัดราชบุรี เครื่องมือที่ใช้ในการศึกษา ได้แก่ แบบสอบถามความพึงพอใจของผู้บริโภคที่มีต่อผ้าทอไททรงดำ และความต้องการในรูปแบบเครื่องแต่งกายจากผ้าทอไททรงดำ วิเคราะห์ร่วมกับลวดลายในการทอของผ้าทอไททรงดำ ผลการศึกษาพบว่ากลุ่มเป้าหมายสุภาพสตรีช่วงวัยทำงาน ช่วงอายุ 26 - 30 ปี มีโอกาสในการเลือกใช้ผ้าทอพื้นเมืองอยู่ในระดับมากที่สุด จากการเลือกซื้อสินค้าพื้นเมือง และมีความต้องการในการสวมใส่เสื้อผ้าที่สามารถส่งเสริมบุคลิกภาพของตนเอง อีกทั้งยังเป็นกลุ่มที่มีความสาคัญในการมีส่วนร่วมกระตุ้นการเลือกใช้ผลิตภัณฑ์พื้นเมืองในรูปแบบต่าง ๆ เพื่อให้คนรุ่นหลังเห็นความสำคัญของการใช้สินค้าพื้นเมือง ด้านรูปแบบเครื่องแต่งกายมุ่งเน้นการออกแบบสำหรับเป็นชุดลำลองกึ่งทางการที่มีความคล่องตัวในการออกแบบใช้โครงสร้างเสื้อผ้า โดยอ้างอิงกระแสแนวโน้มแฟชั่น ปี ค.ศ.2018 ซึ่งมีรูปแบบใหม่ เพื่อให้รูปแบบของผ้าขาวม้าที่ผสมผสานกับลายลูกแก้วมาผสมผสานกับการทอผ้าข้าวม้าแบบ 4 ตะกอ และใช้ที่มีความสดใสสอดคล้องกับแนวโน้มแฟชั่น