This study aims to study the use of recycled paper as a new material. To develop and create a packaging Paper Mache can be used to substitute for wood and plastic in packaging for storing items and for reducing waste from paper and plastic. They can be utilized in real life and to study the satisfaction of small packaging with papermaking. The sample is General Population Consumers using made of wood and plastic. The tool used was a questionnaire with 100 people randomly generated. Data were analyzed using percentage mean and standard deviation testing for the value of the F test. The results showed that 5 experts found that 4 persons were satisfied with the results of the study. The average was 4.60 satisfied with the development and creation of packaging by Paper Mache. The target group of 100 people is at a high level. The average was 4.12 4.09 4.05 4.05 as follows: 1. Experts were satisfied with the results of the study developed and produced the packaging with the papermaking technique. It was found that 5 experts found that 4 persons gave the overall opinion about the characteristics of the paper pulp formula 2 was an average of 4.60. At most levels on the texture aspect (before dryness) the average was 4.75 The highest level can be used to actually have an average. 4.60 Moisture content was at the highest level of 4.50 And for liquid absorption and texture the average dry weight was 4.40 at the highest level 2. There was satisfaction with the development and creation of packaging with Paper Mache. It was found that 100 consumers of plastic packaging were satisfied with plastic flower pots at a high level 4.12 in average followed by multi-purpose boxes. The average level was 4.09 and the small scale was 4.05 and the bin was dry. (For home use) at a high level. The mean score was 4.05

The research entitled “Development of Designed Clothing from Native Woven Fabrics of Phitsanulok” aims to 1) investigate the information of Phitsanulok’s native woven fabric patterns 2) develop designed clothing from native woven fabrics of Phitsanulok and 3) measure the consumer satisfaction for the clothing from native woven fabrics of Phitsanulok. The sample of this research comprised 398 working age women selected by using the accidental sampling technique form working age woman resided in Mueang district of Phitsanulok province. The questionnaire and clothing prototypes were used as a tool for the consumer satisfaction data collecting. The descriptive used for statistical analysis in the study were the frequency percentage arithmetic mean and standard deviation.

This study aimed 1) to develop an effective learning video media on how to make Baisripakcham for Home Economics Major vocational certificate students 2) to compare pre-test and post-test results using learning video media on how to make Baisripakcham and 3) to study students satisfaction in using learning video media on how to make Baisripakcham. Sample group was 40 second year students taking Home Economics under vocational level at Sukhothai Vocational College. These students were studying in the second semester of 2017 academic year. The result showed that content quality of the developed learning video media was very good ( x = 4.65) and the quality of video media was also very good ( x = 4.68) The analysis of learning achievement showed that the average post-test learning achievement was higher than the average pre-test learning achievement. When pre-test and post-test scores were compared using t – test found that t = 21.63. This showed statistically difference at .05 significance. Learners satisfaction of the video media was at highest level ( x = 4.56). It can be summerized that the learning video media helped students attain higher learning achievement. Learners level of satisfaction in using the learning video media was highest. The media can be used in learning and teaching Baisripakcham course in the vocational certificate curriculum of Vocational Education Commission Office.

The purposes of this research were 1) study basic information on the development of learning package with community participation using archaeological site of dusit district to encourage creative learning 2) development of learning package using archaeological site of dusit district and 3) study the experimental results using development of learning package using archaeological site of dusit district. The sample used in this study consisted of 40 tourists in dusit area by purposive sampling. The data were analyzed by using the dependent t-test. The results showed that 1. The developed learning package has 9 historic sites consisting of Thewarat Kunchorn Temple Sukhanaram Temple Benjamabopit Dusit Senaram Temple New Thong Sen Temple Rajaphatikaram Temple Doctor Porns House Suan Sunandha Palace Palace of the day and the temple of Wat Bot Samsen. Each model can be presented in the form of 3D models along with videos with descriptions of the history of each site. 2.The experiment of learning package using archaeological site of dusit district was significantly higher than before at .01 level. 3. The assessment of the satisfaction from the sample group of users learning package using archaeological site of dusit district were at a high level ( x = 4.13 S.D. = 0.49).

This research study the purposes of the research are to : 1) To study the recipe and process of making Sampanee dessert. 2) To study the preparation of leumpua rice flour for the partially substituted of flour in Sampanee dessert. 3) To study the use of leumpua rice flour for the partially substituted of flour in Sampanee dessert. and 4) To study the storage time of the quality of Sampanee dessert replacement products with leumpua rice flour. A study of Sampanee dessert by using leumpua rice flour to partially substituted of flour. Found that the most appropriate formulation. Formula 1 consists of 2 5 0 grams of tapioca flour 2 0 0 grams of sugar and 3 6 0 grams of coconut milk. The average score was acceptable in all aspects such as color flavor texture overall taste and appearance. The average score was 7.90 8.00 8.30 8.40 8.20 and 8.10 respectively. Due to the texture and smoothness of the two formulas then the leumpua rice is forgotten by the process of flour. The use of modern tools will shorten the process time. It also helps to make the flour more effective. Is a resolution And dry without moisture which is the source of molds. Bring leumpua rice flour to partially substituted of flour in the Sampanee dessert. It was found that Sampanee desserts using leumpua rice flour to replace the flour in some parts. At the replacement rate of 15 percent or formula 1 was the most accepted in terms of color flavor texture overall taste and appearance. The average scores were 7.00 7.60 7.70 7.10 7.73 and 7.40 respectively. Because the desserts is the least change. Consumption Study Results In Sampanee dessert Partially Substituted Flour with Leumpua Rice. It was found that the acceptance of 95% of the products gave an average score of 7.74 at the high level of liking. And according to Thai dessert community product standard. Sampannee Partially Substituted Flour with Leumpua Rice Can be eaten when stored at room temperature. The shelf life should not exceed 1 week.