คณะเทคโนโลยีคหกรรมศาสตร์ https://repository.rmutp.ac.th:443/handle/123456789/19 2013-06-01T17:31:11Z 2013-06-01T17:31:11Z Keawsritong, Jiraphat https://repository.rmutp.ac.th:443/handle/123456789/1038 2013-05-25T09:56:51Z 2012-06-01T00:00:00Z

The Effcet of training program art crafts for older persons in Banbangkhae Social Welfare development for older persons center, Bangkok metropolitan Keawsritong, Jiraphat This research was pre-experiment research of ooe-shot case study type with the objective to study The Effect of Training Program on Art crafts in Banbangkhae Social Welfare Development Center for Older Person. The target populations were 15 voluntarily older persons residing in Banbangkbae Social Welfare Development Center, Sooksan Building, in 2010, who have been selected by th Center officials that they were in good physical health and able to participate io the activities. Tbe tool used in experiment was Training Program on Art crafts for Older Person. Data collection instruments were consists of Performance Skill Measurement Forms and Satisfaction Questionnaires and data analysis by used descriptive statistics. Result ofthe research found that: 1. Performance skill score of the older persoos were in good level. 2. Their satisfactions to participate in the training on the aspects of the academic field, date and time of the training, materials and equipments, training, topics of training were io high leveL วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2553

2012-06-01T00:00:00Z Hutakovil, Walai Sutheebut, Nomjit Sakunyuenyongsuk, Nopporn Bunyasawat, letniphal Soteyome, Thanapop https://repository.rmutp.ac.th:443/handle/123456789/1036 2013-05-25T09:56:44Z 2012-06-01T00:00:00Z

Development research of value added food product from fresh water fish for technology trasfer Hutakovil, Walai; Sutheebut, Nomjit; Sakunyuenyongsuk, Nopporn; Bunyasawat, letniphal; Soteyome, Thanapop Development of food products from fresh water fish aimed to conduct food recipes and food processing, consisted of fish sausage with hrebs, fermented fish sausage, Pla jor, crispy crackers with herbs, Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color, flavor, taste and overall acceptance. the highest-preferable level by consumers for color, flavor,taste, texture and overall acceptance was obtained from crispy crackers with herbs... รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2552

2012-06-01T00:00:00Z Soiraya, Bussara Singhakaew, Sirinat https://repository.rmutp.ac.th:443/handle/123456789/1035 2013-05-27T03:43:19Z 2012-06-01T00:00:00Z

Perceived problems and needs of students for educational managemen of Home Economics Technology Faculty, Rajamangala University of Technology Phranakhon Soiraya, Bussara; Singhakaew, Sirinat The objectives of this research were to 1) study perceived problems of students for educational management of Home Economics Technology Faculty, Rajamanga la University of Technology Phranakhon 2) compare perceived problems of students for educational management classified by gender, students' year and field of study and 3) study needs of students for educational management of Home Economics Technology Faculty, The sample studied were 291 undergraduate students selected by proportional stratified random sampling categorized by students' year of study and simple random sampling was also used, The data was collected through questionnaires constructed by researcher, The statistics used for data analysis were mean, standard deviation, one way analysis of variance, and Scheffe's multiple comparison method, The results were as follows : 1, Problems concerning instructors, content of study and method of teaching were less perceived by students, Evaluation and measurement, teaching and learning management and instructional media and instruments were perceived as problems at intermediate level, The high perceived problems of students were infrastructure concerns particularly, the lack of gymnasium, stadium and first-aid centre, 2, Students from different year and field of study and were different gender had statistically difference of perceived problems for educational management. 3, The highest needs for educational management concerning instructor aspect was lending equity to all students, Regarding the aspects of study contents, method of teaching, evaluation and measurement and teaching -learning management, the highest needs were complete and update knowledge, practical based teaching, evaluating after teaching, and appropriate study schedule, respectively, Enough and clean toilet as well as enough educational equipments were the highest needs for the aspects of infrastructure, and educational media and instrument, respectively, รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2552

2012-06-01T00:00:00Z Sihawattakul, Piyathida Chunthakul, Sukunya Phongsai, Sucheera Daojaroenporn, Nion Jaithon, Anusorn https://repository.rmutp.ac.th:443/handle/123456789/1017 2013-05-25T09:56:45Z 2012-05-11T00:00:00Z

The factor affected Thai lotus products' quality Sihawattakul, Piyathida; Chunthakul, Sukunya; Phongsai, Sucheera; Daojaroenporn, Nion; Jaithon, Anusorn The research on factors affecting the quality ofThai handicraft products from lotus aimed 1) to compare how to last the quality of Thai handicraft products from lotus 2) to propose the ideas to last the quality ofThai handicraft products from lotus and 3) to study on the satisfaction towards the products from lotus. The process on how to last the quality of the products was done by three methods which were using flower food, using alum, and using lime juice. Products from lotus in this research were wrist garland, Phan Phum (lotus bud shaped like stupa), Toop Tian Pae (raft-shaped bowl oftlower containing flowers joss-sticks and candles). The originaJ products were made and asked for the satisfaction from the target groups which were 100 of housewife groups, community, handicraft workers, university students and interested people in Bangkok. Data collection and evaluation were processed by questionnaire. Data was analyzed statistically by frequency, percentage and mean. รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

2012-05-11T00:00:00Z Suteebut, Namjit Suwannarak, Jomkhwun Sakulyunyougsuk, Nopporn Pengwon, Titipom https://repository.rmutp.ac.th:443/handle/123456789/1016 2013-05-25T09:56:43Z 2012-05-11T00:00:00Z

Shelf life Extension of Carved Fruit and Vegetable Product for Value Adding Suteebut, Namjit; Suwannarak, Jomkhwun; Sakulyunyougsuk, Nopporn; Pengwon, Titipom รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

2012-05-11T00:00:00Z ณ สงขลา, อัจฉราวรรณ เต็มเปี่ยม, สรรษนีย์ เปียแก้ว, ณัฐชยา พิชิตเดช, ไตรถิกา https://repository.rmutp.ac.th:443/handle/123456789/1015 2013-05-25T09:56:44Z 2012-05-11T00:00:00Z

การเปรียบเทียบกระบวนการทำงานของผู้จัดการสินค้าเสื้อผ้าในการผลิตเสื้อผ้าแฟชั่นแบรนด์และเสื้อผ้าอุตสาหกรรมในเขตกรุงเทพมหานครและปริมณฑล ณ สงขลา, อัจฉราวรรณ; เต็มเปี่ยม, สรรษนีย์; เปียแก้ว, ณัฐชยา; พิชิตเดช, ไตรถิกา This research provides the understanding of work process of apparel merchandiser. Aims of this research are to study and compare the tasks of merchandisers in each company and to use this information for curriculum development. This research and taken by quality-oriented education. Collecting data through documents and related websites, explore the working process of fashion merchandisers include semi-formal interview. รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2553

2012-05-11T00:00:00Z ประดับ, สุวดี สร้อยระย้า, บุษรา ชูเส้ง, กฤตพร ณ สงขลา, อัจฉราวรรณ วิศิษฎ์วงศกร, พรรณี กรี่เงิน, เกศทิพย์ https://repository.rmutp.ac.th:443/handle/123456789/1014 2013-05-25T09:56:40Z 2012-05-11T00:00:00Z

การออกแบบลวดลายบัวบนผืนผ้า ประดับ, สุวดี; สร้อยระย้า, บุษรา; ชูเส้ง, กฤตพร; ณ สงขลา, อัจฉราวรรณ; วิศิษฎ์วงศกร, พรรณี; กรี่เงิน, เกศทิพย์ The project of lotus pattern design on fabric for the textile product development was conducted for purpose of studying any method to design the lotus pattern on fabric which would lead to the development of any house decoration and surveying the consumer satisfaction with the fabric product printed with the lotus pattern รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2552

2012-05-11T00:00:00Z เพ็ชรรัตน์, เกศรินทร์ หุตะโกวิท, วลัย สุธีบุตร, น้อมจิตต์ จันทนยิ่งยง, แก้วกาญจน์ อุปฐาก, เชาวลิต รักอิสสระกุล, ทินวงษ์ https://repository.rmutp.ac.th:443/handle/123456789/1013 2013-05-27T03:43:20Z 2012-05-11T00:00:00Z

Product Development of Lotus Seeds for Health food Industry เพ็ชรรัตน์, เกศรินทร์; หุตะโกวิท, วลัย; สุธีบุตร, น้อมจิตต์; จันทนยิ่งยง, แก้วกาญจน์; อุปฐาก, เชาวลิต; รักอิสสระกุล, ทินวงษ์ Product Development of Lotus Seeds for Health Food Industry aimed to develop 6 kinds of Processing food recipes and process which consisted of Instant lotus seed, Lotus seed butter, Lotus seed tablet ,Lotus seed Croquettes, Lotus seed Cream and Lotus seed milk . The result process : time of boiled for lotus seed 20 minutes and Ratio of lotus seed and water type wet mill 2:1 and dry by tray dryer at temperature 70 °C time 6 hours. Instant Lotus seed was yellow light color and was Peak viscosity 113.675.51 RVU and Setback 39.66±±27.74 RVU. The Proximate analysis was found Moisture Protein Crude fiber Crude fat Ash and Carbohydrate were 5.06 16.47 3.26 0.72 35.48 และ 38.90 respectively. Lotus seed tablet was developed by ratio of Instant lotus seed : milk powder were 40:60 and using cocoa powder 9 %. Lotus seed tablet was brown color and moisture content 4.7% . The ingredient of Lotue seed paste were dry lotus seed : sugar powder 42:34 and using Carrageenan 1 % . Lotus seed Croquettes developed by ratio of Instant lotus seed : potato paste were 50:50 . Consumer test 52 % buyer. Lotus seed Cream using boiled lotus seed 20 % by weight and Lotus seed Cream no egg yolk it food for health. Lotus seed milk were Lotus seed 80% and pectin 0.5 %. รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2552

2012-05-11T00:00:00Z Vejchakij, Papasamon https://repository.rmutp.ac.th:443/handle/123456789/996 2013-05-25T09:56:49Z 2012-05-03T00:00:00Z

Opinion on guideline for development of suan dusit place hotel food service, Suan Dusit Rajabhat University Vejchakij, Papasamon This research has the purposes to study and compare opinions of employee executives and service receivers of food service regarding guidelines for development of Suan Dusit Place Hotel food service, Suan Dusit Rajabhat University, with regard to service of employees, food and form of food service. Sample groups used in this research were executives, employees and service receivers of the hotel. Samplesize was 400 persons, from purposive sampling and accidental sampling. Instruments used in this research were questionnaires. The data were statistically analyzed in terms of frequency, percentage, mean, standard deviation and analysis of variance (ANOVA). The study result found that most of the sample group were female, ages from 31-40 years, occupations were government officers, having monthly income of 10,001-15,000 bahts. Most samples had Bachelor’s Degree or equivalent; their relation with Suan Dusit Place Hotel, were consumers of the food service operation, mostly using service of the food service in the type of buffet. The purpose of the food service was to hold meeting or seminar. They knew about the hotel service providing of food service by informing from one person to another. The opinions of manager, employees and food service receivers regarding guidelines of development of banquet of Suan Dusit Place Hotel, Suan Dusit Rajabhat University, in the overview, it was found that service of employees, food and form of food service should be developed at a low level. วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2553

2012-05-03T00:00:00Z Jongskulsri, Phetcharat https://repository.rmutp.ac.th:443/handle/123456789/995 2013-05-25T09:56:51Z 2012-05-03T00:00:00Z

Carrot added cereal bar (Khao Mao Mee) Jongskulsri, Phetcharat The objective of cereal bar (Khao Mao Mee) development project is developing project is developing formula and production process.- to increase nutritive value and convenience in carrying comfortably. according to study of 3 basic formulas by randomized complete block design (RCBD),the results showed that the overall liking of like moderately (7.67)the study of hot air dried carrot at 70c by randomized complete block design (RCBD)... วิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2553

2012-05-03T00:00:00Z