This research is Design and development of banana fiber textiles with graphic printing and decoration Nano innovation to the Economic Communities Commercial The purpose of this research were 1) study the fundamental properties of banana fiber textiles with graphic printing and decoration Nano innovation on products 2) to design and develop products of banana fiber textiles with graphic printing and decoration Nano innovation 3) to produce the women handbags prototypes products of banana fabric with graphic printing and decoration Nano innovation to the Economic Communities Commercial. 4) to assess the opinion of the women handbags products of banana fabric by Questionnaire of user’s 5) to transfers knowledge of product design from banana fabric by printing graphics and decoration nanotechnology innovations. Economic development to commercialization. To be useful in the design and development of the product forward. Research tools are 1) the three graphic design drafts and create five women handbags prototypes product 2) Questionnaire of user’s opinion : an assessment of the design and the satisfaction of users of 25 people to inquiries random coincidence. Using the percentage and averages 3) implementation of knowledge transfer to the community of interest 17 – 18 September 2016 at the Chedi district office in Suphanburi province total 25 people including community enterprise Various womens groups And others interested in the surrounding area 4) Questionnaire of consumers satisfaction : the assessment of satisfaction of participants to design and develop products from banana fibers by printing graphics and decoration nanotechnology innovations. Data were analyzed using the statistical average of the results as table and descriptive. The results were as follows: 1) Innovative nano-fiber cloth decorated banana fabric can be antibacterial at 99.95% and staphylococcus bacteria klebsiella pneumonia at 99.93% and water reflection / water level of 80 percent water which can be absorbed into the cloth and wet it a bit. 2) The mostly respondents were female aged 21-25 years students earn less than 15000 baht in the inquiry satisfaction of consumers on the use of products from cotton banana fiber with printing. graphic and decorative nanotechnology innovation. All have beensatisfied at maximum average and highest level of satisfaction that with an average 4.91 percent to 98.24 satisfaction is at the highest level. 3) Execution Technology The workshop schedule for the two-day workshop on 17 - 18 September 2559 at the Chedi district office in Suphanburi province 25 people including community enterprise. Various womens groups and interested parties within the surrounding area. Most of the participants were satisfied with the level in most every question.

The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly instant pasteurized Karonda fruit juice with extra fiber Karonda fruit sorbet Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color scent taste matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings; The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95 and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories carbohydrates 73.2 percent 18.3 percent protein 1.57 percent 1.32 percent humidity fats fiber 83.7 percent ash 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening. Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R color brightness at Value 4 Chroma at 14 sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy 69.60 grams of humidity 0.11 gram of fat 29.80 grams of carbohydrate 0.41 gram of fiber 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent. Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R value at 4 and Chroma at 12 which rendered the product to dark red. Also the pH level is at 3.29 sweetness is at 17 Brix firness g force 1 is at 11.29 g Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy 83.9 grams of humidity 0.01 gram of fat 0.10 gram of protein 15.8 grams of carbohydrate 0.41 gram of fiber 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent. Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32 red color level at a*41.26 yellow color level at b*21.18 meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy 77.1 grams of humidity 0.15 gram of fat <0.20 gram of protein 22.6 grams of carbohydrate 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent. Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent taste matter (smoothness) and overall satisfaction which has the average mean at 7.24 7.77 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps. color hue at 10P Value at 8/6 Chroma at N9/.5 overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy 64.0 grams of humidity 14.6 gram of fat 3.14 gram of protein 17.5 grams of carbohydrate 0.76 gram of fiber 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent. Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps sweetness at 21 Brix color hue at 5R Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy 77.2 grams of humidity 0.30 gram of fat 0.1 gram of protein 22.3 grams of carbohydrate 0.76 gram of fiber 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume.

The purposed of this research the design and development of disabled clothing who sit on wheelchair to solve of wearing and removing their clothes and increase their confident to stay in normal societies for them. Research processes was to collect primary data by disabled sample measurement observed and interviewed about their requirement of the clothes analyzed and designed clothing for disability people who sit on wheelchair selected the designs to make as; 3 men clothes and 3 women clothes. Then took disability sample of 10 men’s wear and 10 women’s wear to try on clothes and corrected data to satisfied assessment of disability people for 20 samples. Statistic tools were percentage standard average and standard deviation. Research result found that disabled clothing who sit on wheelchair which selected by experts. Experts choosed prototype#1 prototype#3 and prototype#4 for Men’s wear and prototype#1 prototype#2 and prototype#4 for Women’s wear. Satisfied assessment of disabled boy who effect with clothes of Pretty Outlook Trendy Neatly Comfortably found ; In Men section as Men prototype#3 Men prototype#4 Men prototype#1 could reach satisfies as high-scored (Average scored 4.5 4.5 and 4.1). In women section as women prototype#1 Men prototype#2 Men prototype#4 could reach satisfies as high-scored (Average scored 4.4 4.2 and 4.1). of 10 sample people whom aged between 10-20 years old educated in primary school incomed less than 2000 bahts Almost care giver was female who went out to normal societies for 1-2 times per month and wanted to buy new cloth. Satisfied assessment of disabled boy who effect with clothes of Pretty Outlook Trendy Neatly Comfortably found ; In Men section as Men prototype#3 Men prototype#4 Men prototype#1 could reach satisfies as high-scored (Average scored 4.5 4.5 and 4.1). In women section as women prototype#1 Men prototype#2 Men prototype#4 could reach satisfies as high-scored (Average scored 4.4 4.2 and 4.1). It found Men prototype#1 Men prototype#3 as highest scored of satisfaction (Average scored 4.85 and 4.65 ) Men prototype#4 as high scored of satisfaction (Average scored 4.40 ). Which effected to women’s wear found that Women prototype#4 as highest scored of satisfaction (Average 4.90 ) and Women prototype#1 and #2 as high scored of satisfaction (Average 4.40 ).

This research is Development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial. The purpose of this research were 1) to design Thai pattern by Gold Painting for Home Textile to commercial for Moa-Hoam Fabric of Phrae Province. 2) to produce Moa-Hoam Fabric of Phrae Province products for Home Textile to commercial and 3) to assessment the consumers satisfaction towards development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial. The research instruments used to collect data: 1) a draft design of Thai pattern (Decorative moldings a specific pattern on the North of Thailand) 2) a draft product design 10 prototypes 3) to produce 10 prototypes as table cloth a sofa cover Wall picture cushion curtain tissue box lamp versatile fabric and trash 4) Questionnaire of consumers satisfaction towards Development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial of 50 people: Moa-Hoam Fabric sellers and manufacturers Hotel Entrepreneur Tourists and those interested in Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial. The evaluation data was analyzed by using SPSS program in frequency mean and percentage. All in conclusion as table and descriptive The research showed that the design pattern that is unique to Thailand. According landmarks Phrae is wire moldings a striped pattern that is unique and original. The cutbacks on product design and textiles. The researchers made the interior of the room. Using fabric Moa Hoam write down gold striped Thailand. Living area Using fabric Moa-Hoam Fabric painted down gold striped Thailand and sewing products. Then Asking the satisfaction of Moa-Hoam Fabric sellers and manufacturers Hotel Entrepreneur Tourists and those interested were found that mostly respondents were male aged 46 years up and over by many as Hotel entrepreneurs a Bachelors degree with a monthly income of up to 30001. The respondents were satisfied with development Moa-Hoam Fabric of Phrae Province by Gold Painting for Home Textile to commercial terms at the most an average of 4.74. In the part of the ability to attract is well in average maximum 4.88. It is about of possible market average satisfaction was 4.84 at the most. Moreover The design enhances for the Moa Hoam fabric promotional image was 4.76 at the most. Exquisite designs are appropriate for the utility to add value to their products (Moa Hoam fabric) was 4.72 at the most and also the commercial customer satisfaction is at the highest level. Application of unique art in Phrae to use in textiles was 4.68 the average customer satisfaction is at the highest level. And to help promote tourism in the province to the other one the average satisfaction was 4.62 in the highest level.

This research studies the development of fabric garland with fragrance addition technology by investigating the method of covering microcapsule fragrance on fabric which is the material of making garland. The result of the study shows that: The study of covering gelatin on polyester fabric shows that the small amounts of gelatin applied on polyester lower the strength of the fabric which is not suitable for marking garland. Due to the requirement of the strength in making garland by folding fabrics and passing them through thread into round shape lacking of the strength causes the difficulty for the making process. Gelatin provides stiffness and hardness to the fabric which is easy to form into various shapes. Before adding fragrance the result of stiffness test shows that the fabric has bending length of warp yarn at 5.9 centimeters and weft yarn at 4.1 centimeters; however after adding fragrance bending length of warp yarn is at 2.7 centimeters and weft yarn is at 1.9 respectively. Then the efficiency of covering microcapsule fragrance on fabric is tested by Scanning Electron Microscope (SEA). After adding fragrance the result shows that: (1) the numbers of microcapsule are higher (2) microcapsules form in round shape and (3) the size of microcapsules are similar. However after 30 day of applying microcapsule to the fabric it shows that (1) the numbers of microcapsule are lower and (2) microcapsules are not in complete round shape due to the deterioration. For the process of making garland with nonmicrocapsule and microcapsule fabric it demonstrates that microcapsule fabric does not impact the process of making garland but it adds the value for fragrance addition which is able to be considered as added value.