The study on textured vegetable protein as crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The purpose of study on processing spicy salad Bar. Study amount of textured vegetable protein The result of this the spicy salad bar that has 50 grams. Study amount of dried squid cashew nut and dried shrimpThe result of this spicy salad bar that has 50:50:30 grams The most panelists score in them of color flavor odor texture and overall because product is the nice color texture has weakest smell of dried squid. Study amount of dried chive onion powder and celery powder The result of this spicy salad bar that has 0.5:0.4:4 grams because product is the weakest smell. Study of Total Soluble Solids (TSS) of sauce in spicy salad bar at 85 Brix product had not very hardness and crumble. Study thickness of this the spicy salad bar at 1.5 centimeter product is the nice texture. So that compare market product with physical and chemical textured vegetable protein as crispy fish maw compensate in Crispy fish maw compensate in Crispy Fish Maw in Spicy Salad Bar. The physical water activity were as follow in the rage 0.41 which similar as market product and light brown. The analysis of product contained fat protein fiber and ash is height value as market product. And test about microorganisms (TPC) in product is less than 10 CPU/g and lower then benchmark (it must be lower than 1x10 ) CFU/g) and yeast and mold less than 10 CFU/g (it must be lower than 1x10 ) CFU/g) in 14 day. Acceptant the most consumers moderately.

The objective for this speciat is to leam how to make Tunglanna for decoration using Thai lacng techniques and study the con ntment of the target group. The production team has studied and researched thedata and then designed a drft about 3 Types of Tunglanna for a 7 porson speciaialist questionnaire. Then they will data to make a Tunglanna using Thai lacing techniques. Then they will have questionnaire with a target group of about 50 people so the analysis result wills ineude frequency percentage and average statistics. The conclusion: 1. Two procedures to make Tunglanna for decoration using Thai lacing techniques is chosen based on perfect shape proportion pattern and usefulness according to the specialist questionnaire. 2. The outcome of the target group questionnaire concludes: For making Tunglanna for decoration. Using Thai lacing techniques; the material is perfect but unfamiliar with an average of 4.64 the conclusion about usefulness implies. It is useful decorate a lot of different places. With an average of 4.50

The objective of the research is to study and develop a shock and impact absorber material. This material are make from papaya stem and to be used in glass and ceramic packaging. This research is also focus on recycling agriculture waste 1.to added value 2.minimized waste and trash and 3.support the idea of saving the environment and improve economic in community. The process of making this shock and impact absorbing material started with setting the papaya stem in to a frame shape and use natural bonding such as rubber to keep it in that shape. After that it become a shock and impact absorber sheet. The researcher chose six items as case study and they are; tall glass short glass glass doll small cup vase and ceramic doll. All these six items had to go through a standard packaging test and a satisfaction questionnaire. Papaya stem after it has been treaded and soaked in water it become a net like material and bond well with the natural bonding material. In this case it was rubber. After it dry it is soft enough to be used as glass and ceramic items yet strong enough to pass all the packaging test. These shock and impact absorber material performed well with the test and the satisfaction questionnaire and receive high score on the test in both the design and the function.

The aims of this research is to study the suitable ratio of substituted okra with star gooseberry by standard recipe of Production of Crispy Okra Sheet by Hot Air Oven Dryer (Nipaporn and Arrada 2015) was applied in this product. The ratio between okra and star gooseberry are 50 : 50 40 : 60 and 30 : 70 of total weight then selection and nutritional analysis. Furthermore to study using drum dry and belt drier as a prototype for small and medium enterprise (SME). The result showed that the ratio between okra and star gooseberry at 40:60 (w/w) was the highest score of appearance color flavor taste texture and overall liking. The seasoned star gooseberry baked sheet product had total Energy 3 7 2 .0 9 and Energy from fat 47.61 kilocalories/100 gram. Protein Fat Carbohydrate Ash and Moisture content were 14.70 % 5.29 % 66.42 % 7.83 % and 5.76 % respectively. The using belt drier for being dried at 170 oC for 42 minutes was the optimize condition for as a prototype for SME in the future.

This research is to study and develop writing aids for learning disabilities in children. These children usually have shot span attention. The writing disability can be detected in the early age such as children in pre-school or kindergarten but it will be amplifies when the children are in grade school. The research shows that these writing aids for learning disabilities in children can help children to be more focus and pay longer attention to the teacher. The main problem in learning disabilities in children is that these children don’t have the ability to tell the different between the letters that look similar to one another. After using these writing aids for learning disabilities in children and slowly teaching them step by step to the 5 year old and up children these children shows some improvement. These children spend longer time with writing aids for learning disabilities in children because of their light color and the sound that the aids make. The children seems to be enjoy using the aids and this can also help the teacher in the class room.