DSpace Collection:

Development research of value added food product from fresh water fish for technology trasfer

2013-02-26T19:00:45Z

Title: Development research of value added food product from fresh water fish for technology trasfer Authors: Hutakovil, Walai; Sutheebut, Nomjit; Sakunyuenyongsuk, Nopporn; Bunyasawat, letniphal; Soteyome, Thanapop Abstract: 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... Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2552

Perceived problems and needs of students for educational managemen of Home Economics Technology Faculty, Rajamangala University of Technology Phranakhon

2013-02-26T05:01:52Z

Title: Perceived problems and needs of students for educational managemen of Home Economics Technology Faculty, Rajamangala University of Technology Phranakhon Authors: Soiraya, Bussara; Singhakaew, Sirinat Abstract: 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, Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2552

The factor affected Thai lotus products' quality

2013-02-26T19:01:22Z

Title: The factor affected Thai lotus products' quality Authors: Sihawattakul, Piyathida; Chunthakul, Sukunya; Phongsai, Sucheera; Daojaroenporn, Nion; Jaithon, Anusorn Abstract: 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. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Shelf life Extension of Carved Fruit and Vegetable Product for Value Adding

2013-02-26T05:03:48Z

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

การเปรียบเทียบกระบวนการทำงานของผู้จัดการสินค้าเสื้อผ้าในการผลิตเสื้อผ้าแฟชั่นแบรนด์และเสื้อผ้าอุตสาหกรรมในเขตกรุงเทพมหานครและปริมณฑล

2013-02-26T19:01:01Z

Title: การเปรียบเทียบกระบวนการทำงานของผู้จัดการสินค้าเสื้อผ้าในการผลิตเสื้อผ้าแฟชั่นแบรนด์และเสื้อผ้าอุตสาหกรรมในเขตกรุงเทพมหานครและปริมณฑล Authors: ณ สงขลา, อัจฉราวรรณ; เต็มเปี่ยม, สรรษนีย์; เปียแก้ว, ณัฐชยา; พิชิตเดช, ไตรถิกา Abstract: 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. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2553

การออกแบบลวดลายบัวบนผืนผ้า

2013-02-26T19:00:19Z

Title: การออกแบบลวดลายบัวบนผืนผ้า Authors: ประดับ, สุวดี; สร้อยระย้า, บุษรา; ชูเส้ง, กฤตพร; ณ สงขลา, อัจฉราวรรณ; วิศิษฎ์วงศกร, พรรณี; กรี่เงิน, เกศทิพย์ Abstract: 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 Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2552

Product Development of Lotus Seeds for Health food Industry

2013-02-26T05:02:53Z

Title: Product Development of Lotus Seeds for Health food Industry Authors: เพ็ชรรัตน์, เกศรินทร์; หุตะโกวิท, วลัย; สุธีบุตร, น้อมจิตต์; จันทนยิ่งยง, แก้วกาญจน์; อุปฐาก, เชาวลิต; รักอิสสระกุล, ทินวงษ์ Abstract: 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 %. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2552

Decelopment Model of Breakfast Cereal Products which Produce from Banana Flour by Extrusion Technology

2013-02-26T19:01:08Z

Title: Decelopment Model of Breakfast Cereal Products which Produce from Banana Flour by Extrusion Technology Authors: Hutakovit, Walai; Soiraya, Bussara; Phuenpipob, Chompoonuch; Tungsatitporn, Duangkamol Abstract: Instant Breakfast cereal (IBC) is very popular and has increase tendency the target group in worldwide such as children, teenager, and adult which live in central city. In this study has aimed to, 1.) to study for type and species of the Thai banana which produce to the standard and quality banana flour 2.) to study the fix factor of formula and condition by extruder machine 3.) to study the acceptance of consumer about IBC. The study used CRD Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2553

Thai Qualifications Framework for Higher Education, TQF : HEd of Graduate Qualifications of Food Science and Nutrition

2013-02-26T05:06:55Z

Title: Thai Qualifications Framework for Higher Education, TQF : HEd of Graduate Qualifications of Food Science and Nutrition Authors: เพ็ชรรัตน์, เกศรินทร์; กี่อาริโย, ชญาภัทร์; สกุลยืนยงสุข, นพพร; ตั้งสถิตพร, ดวงกมล; แซ่ตั้ง, ดวงรัตน์ Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีนสชมงคลพระนคร, 2554

การพัฒนาผลิตภัณ์และเทคโนโลยีที่เหมาะสมในการผลิตอาหารจากกล้วย

2013-02-26T04:01:39Z

Title: การพัฒนาผลิตภัณ์และเทคโนโลยีที่เหมาะสมในการผลิตอาหารจากกล้วย Authors: กี่อาริโย, ชญาภัทร์; แซ่ตั้ง, ดวงรัตน์; เพ็ชรรัตน์, เกศรินทร์; เผื่อนพิภพ, ชมภูนุช; ตั้งสถิตพร, ดวงกมล; สกุลยืนยงสุข, นพพร Abstract: การศึกษาการใช้แป้งกล้วยเป็นสารให้ความคงตัวในไอศกรีมกะทิ เนื่องจากต้องการเพิ่มมูลค่าให้กับกล้วยน้ำว้า ซึ่งเป็นผลไม้ของไทย จากการทดลองได้ทำการศึกษาปริมาณการใส่แป้งกล้วยในไอศครีมกะทิ 4 สูตร 1.5, 4, 7.5และ 9 กรัม พบว่า ผู้ทดสอบชิมให้การยอมรับสูตรที่ 3 ซึ่งมีการเติมปริมาณแป้งกล้วยปริมาณ 7.5 กรัม จากนั้นได้ทำการวิเคราะห์คุณภาพทางกายภาพ พบว่า ไอศกรีมมีค่าความหนืดเท่ากับ 705.43±6.16 cps , ค่าโอเวอร์รัน 47.60±0.11 %, ค่าการละลายที่เวลา 30 นาที มีค่าเท่ากับ 25.50±0.12 % ส่วนการวิเคราะห์คุณภาพทางเคมี พบว่า ไอศครีมมีค่าความเป็นกรด-ด่างที่ 5.98±0.02 และมีค่าของแข็งที่ละลายน้ำได้เท่ากับ 20.50±0.43 องศาบริกซ์ จากการวิเคราะห์คุณค่าทางด้านโภชนาการของไอศครีมกะทิแป้งกล้วย พบว่า หนึ่งหน่วยบริโภค: 1 ถ้วย (100 กรัม) คุณค่าทางโภชนาการต่อหนึ่งหน่วยบริโภคโปรตีน 1.78 กรัม ไขมัน 6.06 กรัม คาร์โบไฮเดรต 18.94 กรัม ความชื้น 72.76 กรัม เถ้า 0.46 กรัม ไอศกรีมกะทิแป้งกล้วยมีอายุการเก็บ 3 วัน ในสภาวะอุณหภูมิ-20 องศาเซลเซียส โดยตรวจพบปริมาณจุลินทรีย์ที่ทำให้เกิดโรค และทำให้อาหารเน่าเสียในปริมาณที่ยอมรับได้ Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Thai Qualifications Framework for Higher Education, TQF : HEd of Graduate Qualifications of Food and Nutrition

2013-02-26T05:05:50Z

Title: Thai Qualifications Framework for Higher Education, TQF : HEd of Graduate Qualifications of Food and Nutrition Authors: Bunyasawat, Jetniphat; Bunna, Photchanee; Sahaspot, Sunee; Manarote, Apinya; Auppathat, Chaowalit; Tubbiyam, Prassanee; Suttha, Walaiporn Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

The Study of Activities in Principies of Arts on Aesthetic Perception of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon

2013-02-26T05:04:28Z

Title: The Study of Activities in Principies of Arts on Aesthetic Perception of Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Authors: Phongsai, Sucheera; SihaWattakul, Piyathida; chunthkul, Sukunya; Rumphungjit, Rungrethi Abstract: The purposes of this research were to study of art activities on aesthetic perception of student in Home Economics Technology of Technology Phra Nakhon . The subject consisted of student in Home Economics Technology 70 persons. The instrument of this study consisted of 10 art activities plans, 10 tests of aesthetic perception and aesthetic perception behavior noticeable form Description: รายงานการวิจับ -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Attitude to work in Factory of Garment lndusty of Students in Rajamangala University of Technology Phra Nakhon

2013-02-26T04:03:50Z

Title: Attitude to work in Factory of Garment lndusty of Students in Rajamangala University of Technology Phra Nakhon Authors: Khaengpenkhae, Sattha; Rattananarapan, Jutauip; Chantrapakajee, Sutee Abstract: This research aims to study and compare the attitudes of students. Faculty of Home Economics Technology. Are working in garment factories. The sample is used. Students in Division of Fashion Merchandising Technology and Fashion Design and Clothing Textile. The instrument used a questionnaire that was made. Data were analyzed by using the average, percentage, standard deviation and T-Test. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Graduate Qualifications of Fashion Clothing & Textile Design Administration for Thai Qualifications Framework for Higher Education (TQF:HEd)

2013-02-26T05:00:10Z

Title: Graduate Qualifications of Fashion Clothing & Textile Design Administration for Thai Qualifications Framework for Higher Education (TQF:HEd) Authors: Chooseng, Krittaporn Abstract: The research study of Characteristics of graduates of the National Qualifications Framework for higher education courses in Fashion Clothing and Textile Design. As research survey Under the research plan: features of the graduates of the Higher National Qualifications Framework (TQF: HEd). Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

A Study of Students’ Lifestyles at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon

2013-02-26T05:04:57Z

Title: A Study of Students’ Lifestyles at Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon Authors: Kongkachuichay, Soawaluck; Kaewwongsiri, Manit Abstract: This research aims to study students’ lifestyles at the Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon. Their lifestyles were studied in 4 aspects: education, social, activity, and expense. The representative students were selected from the total 310 students that enrolled in the first semester of 2554 academic year. The sampling number was proportioned based on gender and major subjects. The used research tool was questionnaires. The obtained data was then analyzed statistically including mean, standard deviation, t-test value, and variance following the One-Way ANOVA. It was found that the students have their lifestyles and expenses in the moderate level. Compared between male and female, their lifestyles in terms of education, social and activity are different significantly whereas their expense is not. Similar to the gender parameter, students from different major subjects have different lifestyles in terms of education, social and activity but they have the same styles in term of expense. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

The Development of Green Packaging from Banana Fiber for Instant Food Products

2013-02-26T04:28:48Z

Title: The Development of Green Packaging from Banana Fiber for Instant Food Products Authors: Soiraya, Bussara; Phuenpipob, Chompoonuch; Duangkamol, Tungsatitporn; Siripun, Autcha; Theeramongkol, Praparnporn Abstract: This research examined the green packaging development from banana fiber for instant food products. The purposes of this study were (1) to construct, approve and develop the sketch design, (2) to develop banana fiber package prototypes that protect food products inside, (3) to eliminate packaging environment problems, prevent natural resource and save energy in package processing, and (4) to design packaging for instant banana food products. Method and procedure of this study were divided into 2 categories: Part I Studying banana fiber properties data suitable for making packaging and Part II Studying consensus data to develop green packaging ,from banana fiber, for instant food products using a questionnaire, after testing packages such as stand-up pouch, paper box, paper cup, and zip lock bag, to survey the appropriateness and the suitability for practical green packaging for instant banana food products. The findings were as follows: (1) Satisfaction of every factors were good level and every packaging patterns conformed to the identity design in structural and graphical packaging. (2) As a result of studying structural packaging factors, it indicated factors that had excellent satisfaction level in every packaging patterns were packaging with aesthetic and elegant ones, identity packaging, and souvenir packaging. The least satisfaction in every patterns were average in storage packaging because of its easier to biodegradation. (3) For studying graphical packaging factors, it found that all of factors in every patterns had excellent satisfaction level such as identity brand alphabet and easier to recognize as follow. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Application of germinated brown rice in Thai deserts

2013-02-26T04:03:15Z

Title: Application of germinated brown rice in Thai deserts Authors: เพ็ชรรัตน์, เกศรินทร์; กี่อาริโย, ชญาภัทร์; สกุลยืนยงสุข, นพพร; แช่ตั้ง, ดวงรัตน์ Abstract: Development Project of Application of germinated brown rice in Thai deserts aimed to develop 3 kinds of Thai dessert recipes and process which consisted of Bua loi Frozen, Taohuay, Lot Chong (A traditional Thai dessert consisting of rambutans in coconut sauce). The result was found that Bua loi Frozen from germinated brown rice was developed by using germinated brown rice and water for Pre-Gelatinization ratio at 2:3 and sticky rice was at 30 gram. Bua loi Frozen at -18 C was thaw in microwave at 70 power 2 minute. The product tested was accepted moderately. The result was found found that Taohuay from germinated brown rice was developed by using germinated brown rice and fresh milk ratio at 100:0 and stability was agar. Taohua tested was accepted moderately. It was found that the product was accepted and there was statistically significant difference at p< 0.05. Lot Chong from germinated brown rice was developed by using germinated brown rice 60 percent and Time for Pre-Gelatinization at 30 minute. Shelf Life Study of Bua loi Frozen at 4 mouth. Taohuay in refrigerator at 1 mouth, the product was separate and Lot Chong in refrigerator at 2 week, the product was rancid smell and decay to not accept from consumer. Description: รายงานการวิจัย - มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร คณะเทคโนโลยีคหกรรมศาสตร์, 2554

The Resirable Characteristics of Home Economics Administration program, Homes Economic Faculty, Rajamangala’s University of Technology Phra Nakhon Graduates on Thai Qualifications Framework for Higher Education

2013-02-26T05:03:27Z

Title: The Resirable Characteristics of Home Economics Administration program, Homes Economic Faculty, Rajamangala’s University of Technology Phra Nakhon Graduates on Thai Qualifications Framework for Higher Education Authors: โสฬศ, อภิรัติ; สีหะวัฒนกุล, ปิยะธิดา; ดีใจ, พเยาว์; โอวจริยาพิทักษ์, ดรุณี; ดาวเจริญพร, นิอร Abstract: The purpose of this research was to study the resirable characteristics of Home Economics Administration program, Home Economics Faculty, Rajamangala’s University of Technology Phra Nakhon graduates on Thai Qualifications Framework for Higher Education, aimed to investigate employers/entrepreneurs’ opinion toward graduates who they employed. These results use for guide and control the quality of the producing graduates meet the standards that specified in the Qualifications Framework for Higher Education. The subjects divided into 5 categories; were 33 of the fourth year students and graduates, the workplace where 20 of the internships were practice skills, 33 parents’s graduates, 18 lecturers and 6 managements of Home Economics Faculty. The tools for this research were survey questionnair, Rating scale and then analyzed data by use Software program were Frequency Distribution, Percentage ,Average and Standard Deviation Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Thai Qualifications Framework for Higher Education, TQF : HEd of Graduate Qualifications of Food Service Industry

2013-02-26T05:06:39Z

Title: Thai Qualifications Framework for Higher Education, TQF : HEd of Graduate Qualifications of Food Service Industry Authors: แจ้งกิจ, ฉวีวรรณ; หวังนิพพานโต, วรรณภา; สุวรรณรักษ์, จอมขวัญ; แดงสังวาลย์, ณนนท์; ชนะสิทธิ์, พิพัฒน์กมล Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Pasteurized Lime Juice mix Fiber

2013-02-26T05:01:30Z

Title: Pasteurized Lime Juice mix Fiber Authors: Phuenpipob, Chompoonuch; Paemongkol, Prachya Abstract: The research aimed to study and develope a pasteurized lime juice by adjust the concentrate level of lime juice mixed with konjac. Used Completely Randomized Design and significance among mean was assessed by using the one-way ANOVA and was detected, mean and standard deviation were compared using Duncan’s New Multiple’s Range test (DMRT). Results were considered based on a significant difference at p value ≤ 0.05. From the results, the final formula consisted of 21% lime juice, 15% konjac, 10% fructose syrup, and 54% warm water. Combination of lime juice and konjac to produce healthy beverage for promote a good digestive system. Konjac has an ability water-holding capacity and form a soft gel with water. It was acts as a bulking agent in the colon. The product was pasteurized at 72-75°C for 15s and packaged in 180-220cc. it could be stored at 6±1°C for 7 days. The products were well accepted by consumers (n=30, duplicate) with scores of 7 (like moderately) used sensory evaluation by 9-point Hedonic Scale and analyzed. The color value which detected by the spectrophotometer was 42.64 ± 0.19 (L*), 4.33 ± 0.15 (a*), and 16.78 ± 0.10 (b*). Samples were taken each day for physical, chemical and microbiological analysis including total plate count, yeast and mold and E.coli by A.O.A.C 2000. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Graduate Qualifications of Fashion Merchandising Technology for Thai Qualifications Framework for Higher Education

2013-02-26T05:00:41Z

Title: Graduate Qualifications of Fashion Merchandising Technology for Thai Qualifications Framework for Higher Education Authors: ณ สงขลา, อัจฉราวรรณ; จาตกานนท์, ลักขณา; เต็มเปี่ยม, สรรษนีย์; เปียแก้ว, ณัฐชยา; พิชิตเดช, ไตรถิกา Abstract: Graduate Qualifications of Fashion Merchandising Technology for Thai Qualifications Framework for Higher Education was survey research within Graduate Qualifications of Faculty of Home Economics Technology for Thai Qualifications Framework for Higher Education, TQF: HEd. Aims of this research were : 1) to study the qualifications of graduates for Thai Qualifications Framework for Higher Education, 2) to systematize the opinion of stakeholders to curriculum and 3) to be the information to guidelines the qualifications for graduates within the Graduate Qualifications of Faculty of Home Economics Technology for Thai Qualifications Framework for Higher Education of Fashion Merchandising Technology. There was survey by questionnaires through stakeholders of this research were fourth year students, organizations, lecturer/CEO and parents of fourth year students in academic year 2011. This research found that the opinion of mostly stakeholders had high level within 6 domains; ethics, knowledge, intellect, social relations and responsibility, analysis skill and practical skill. The sequences of 6 domains were ethics, intellect, social relations and responsibility, knowledge, practical skill and analysis skill with average 4.45, 4.37, 4.24, 4.23 and 4.06 respectively. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2554

Attitudes towards Home Economics Profession of Students of the Faculty of Home Economics Technology, Rajamangala University of Technology, Phra Nakhon

2013-02-26T04:03:31Z

Title: Attitudes towards Home Economics Profession of Students of the Faculty of Home Economics Technology, Rajamangala University of Technology, Phra Nakhon Authors: อุบลจันทร์, กรประภา Abstract: The objectives of this research are to study and find the relation between the attitudes towards Home Economics Profession of students of the Faculty of Home Economics Technology, Rajamangala University of Technology, Phra Nakhon, and personal factors, internal factors and external factors. The sampling group having been used is 310 undergraduate students of the Faculty of Home Economics Technology, Rajamangala University of Technology, Phra Nakhon. Tools used are questionnaires; data analysis is descriptive and inferential statistics. The result of the research reveals that: 1. The attitudes of students towards Home Economics Profession on the aspect of the idea and trend to express their behaviors are in a good level while the aspect of their feelings are in a mean level. 2. Level of class in which students are studying, motivation in being enrolled to study Home Economics Profession, pride in being Home Economics students, recognitions on the role of Home Economics Profession, methods of learning and teaching and Home Economics Profession Learning and Teaching Curriculum arrangements have the relation with the attitudes towards Home Economics Profession of students where as the subject having been studied has no relation with the attitudes towards Home Economics Profession of the students. Description: The objectives of this research are to study and find the relation between the attitudes towards Home Economics Profession of students of the Faculty of Home Economics Technology, Rajamangala University of Technology, Phra Nakhon, and personal factors, internal factors and external factors.

The Effect of Training Program on Art Crafts for the Elderly in Banbangkhae Social Welfare Development Center, Bangkok Metropolitan

2013-02-26T04:56:24Z

Title: The Effect of Training Program on Art Crafts for the Elderly in Banbangkhae Social Welfare Development Center, Bangkok Metropolitan Authors: แก้วศรีทอง, จิราพัทธ์ Abstract: This research is a pre-experiment research of one-shot case study type. The objective is to study the effect of training program on Art crafts in Banbangkhae Social Welfare Development Center for the elderly. The target populations are 15 voluntarily elder persons residing in Banbangkhae Social Welfare Development Center, Sooksan Building, in 2010, who have been selected by the center officials. The Elders are in good physical health and able to participate in the activities. Tool used is a training program on Art crafts for the elderly consisting of Performance Skill Measurement Forms and Satisfaction Questionnaires. Data analysis is descriptive statistics. The results of the research are that: 1) Performance skill scores of the elderly are in a good level. 2) Their satisfactions to participate in the training on the aspects of the lecturer, date and time of the training, materials and equipments, activities, topics of training are in a high level. Description: This research is a pre-experiment research of one-shot case study type. The objective is to study the effect of training program on Art crafts in Banbangkhae Social Welfare Development Center for the elderly.

Value Adding of Nelumbo Nucifera (Lotus) as the Food Ingredient

2011-08-17T05:12:36Z

Title: Value Adding of Nelumbo Nucifera (Lotus) as the Food Ingredient Authors: โกสุม, สุพรรณิการ์ Abstract: The main purposes research of Value Adding of Nelumbo Nucifera (Lotus) as the Food lngrestent are (1) Studying the possibility of using Nelumbo Nucifera (Lotus) as the Food ingredient. (2)Studying chemical components of food products using Nelumbo Nucifera (Lotus) as their ingredients. (3)Studying consumer acceptance. from the research, when using Nelumbo Nucifera (Lotus) as the food ingredient in 10 menus} indicated that "deletable imitaion fruits" (Kanom look-choob)has its reputation up to 50 percent of consumer acceptance after using lotus beads instead of peeled green beans. "Coconut Macaroon"(Kanom Ba-binX has 60 percent of consumer satisfaction after using lotus roots instead of ripe coconut. "Rolled Wafer" (Thong Muan)adding lotus petal to ingresients had consumer acceptance at only 3 percent. "Thai Meringe"(Sommanat) has 10 percent of conumer satisfaction after using lotus beads powder instead of wheat flour. "Cake" has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour."Cookies"has 10 percent of consumer satisfaction after using lotus beads powder of wheat flour."Waffle" has 10 percent of consumer satisfaction after using lotus beads powder instead of wheat flour. "Sandwich Spread" after using lotus young stem instead of pickle has acceptance at 50 percent. "Pork Balls" adding lotus young stem at 20 percent. Description: รายงานการวิจัย--มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร พ.ศ.2552

Development of Tie-Dyes Sisal Products for Hubkapong Agricultural

2012-03-16T05:14:03Z

Title: Development of Tie-Dyes Sisal Products for Hubkapong Agricultural Authors: ชูเส้ง, กฤตพร Abstract: Research project of product development of hemp dying for Hub-Kra-Pong agricultural cooperatives limited. The purposes of this research were 1) Products development from hemp dying for Hub-Kra-Pong agricultural cooperatives limited. 2) To transfer technology of creativeproducts from hemp dying. 3) following the result of the project success. The research in the first year (Budget 2551) divided their operations into 3 phases. Phase 1) the experiment selected the appropriate characteristics of hemp fibers to the dying. Phase 2) the experiment was tie and dye method for appropriating characteristics of hemp fibers. Phase 3) design patterns in order to create product bags and hats, design forms of 15 styles and chosen by the expert. The expert selected in each type 3 styles for making products to survey the product satisfaction. The research in the second year (Budget 2552) is a transfer technology products (bags and hats) prototype from hemp fiber that are made to Hub-Kra-Pong agricultural cooperatives limited. For the satisfaction of 30 participants trained to result as follows. Description: รายงานการวิจัย มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร พ.ศ.2551-2552

Development of value added food product from freshwater fish

2013-02-26T04:55:37Z

Title: Development of value added food product from freshwater fish Authors: Hutakovit, Walai; Soiraya, Bussara; Suttimit, Chayapat; Suthibut, Nomjit; Sakulyunyongsuk, Nopporn; Bunyasawat, Jetniphat; Sotarayom, Thanapop Abstract: โครงการวิจัยเรื่อง การพัฒนาผลิตภัณฑ์อาหารจากปลาน้ำจืดเพื่อเพิ่มมูลค่าทางเศรษฐกิจ ได้ดำเนินการสำรวจและคัดเลือกแหล่งจัดซื้อวัตถุดิบที่เหมาะสม ความต้องการของตลาดผลิตภัณฑ์ปลาแปรรูป ผลิตภัณฑ์ที่เหมาะสมกับปลาแต่ละชนิดและน่าสนใจเพื่อนำมาพัฒนาเป็นผลิตภัณฑ์อาหารแปรรูปจากปลาน้ำจืด พบว่าการพัฒนาสูตรและกรรมวิธีการแปรรูปปลาน้ำจืด 6 ผลิตภัณฑ์ ได้แก่ ไส้กรอกปลารสต้มยำ ไส้กรอกอีสานปลานิล ปลายอสมุนไพร ปลาจ๊อ ปลาตะเพียนแผ่นปรุงรสสำเร็จ และน้ำพริกปลาตะเพียน ผลการพัฒนาผลิตภัณฑ์ พบว่า ไส้กรอกปลารสต้มยำ สูตรที่ยอมรับมากที่สุดเป็นสูตรที่ใช้ปลายี่สกทดแทนปลากราย 50 % และ เครื่องต้มยำกึ่งสำเร็จรูป (ชนิด C) 75 กรัม ไส้กรอกอีสานปลานิล ใช้สูตรพื้นฐานที่ได้จากกรมปศุสัตว์ ฝ่ายถ่ายทอดเทคโนโลยีผลิตภัณฑ์เนื้อสัตว์ และใช้ข้าวจ้าวหุงสุก ผลิตภัณฑ์ปลายอสมุนไพร ใช้เนื้อปลานิล แป้งมัน เกลือป่น พริกไทย ไข่ไก่ มันหมู ปริมาณน้ำพริกแกงเผ็ดสมุนไพรที่เหมาะสมในสูตรร้อยละ 3.5 การพัฒนาผลิตภัณฑ์ปลาจ๊อ สูตรที่ใช้เนื้อปลานิลบด มันหมู รากผักชี กระเทียม พริกไทย เกลือ แป้งสาลี น้ำตาลทราย ซีอิ้วขาว ไข่เป็ด ต้นหอม และผักชี ได้รับการยอมรับมากที่สุด การปรับปรุงลักษณะเนื้อสัมผัสโดยใช้ผสมมันหมูที่ใช้วิธีการบดผสม มีคะแนนความชอบมากกว่าการสับละเอียดและหั่นเป็นชิ้นเล็กๆ การศึกษาระยะเวลาการละลายน้ำแข็งจากการเก็บปลาจ๊อเข้าตู้แช่แข็งเป็นเวลา 2 สัปดาห์ เมื่อนำไปละลายน้ำแข็งที่กำลังความร้อน 70% เป็นเวลา1 นาที ผู้ทดสอบชิมให้การยอมรับมากที่สุด ผลิตภัณฑ์ปลาตะเพียนแผ่นปรุงรสสำเร็จรูป โดยการนำปลาตะเพียนขาวมาพัฒนาเป็นปลาแผ่นปรุงรสสำเร็จรูป พบว่าสูตรที่ให้การยอมรับมากที่สุด ประกอบด้วยเนื้อปลาบด ซีอิ๊วขาว น้ำตาลทราย เกลือไนไตรท์ ยี่หร่า พริกไทย ลูกผักชี และน้ำแข็ง กรรมวิธีการขึ้นรูปให้เป็นแผ่นโดยการอัดเป็นแท่งแล้วใช้เครื่องสไลด์ตัดมีคะแนนความชอบจากการทดสอบทางประสาทสัมผัสมากกว่าการคลึง การอัดเป็นแท่งแล้วใช้มีดตัด ผลิตภัณฑ์น้ำพริกปลาตะเพียนสูตรน้ำพริกปลาย่าง ใช้ปริมาณเนื้อปลาตะเพียน 70% วิธีการทำแห้งที่เหมาะสม คือ อบที่อุณหภูมิ 73 องศาเซลเซียส เป็นเวลา 1 ชั่วโมง This research aimed to survey and screen the appropriate resource, study the need of fish processed product and investigate the suitable product that fit for each freshwater fish. The findings of this study demonstrated that the most suitable products were 6 ones such as Fish sausage with Tom Yam flavour added, Fermented Thai Fish Sausage from Nile Tilapia fish, Pla – Yor with Herbs, Pla – Jor, Fish Flake from Silver Barb Fish and Sauce of grilled silver barb fish paste and chili . The results of product development were : Fish Sausage with Tom Yam Flavour Added was developed by using Seven-Stripped Carp fish partial substituted with Spotted Featherback fish at level 50 % and 75 grams instant Tom Yum flavour (type C). Fermented Thai Fish Sausage from Nile Tilapia fish was developed by using dry-cooked rice. Pla – Yor with Herbs was developed by using Nile Tilapia and 3.5 % curry paste. Pla – Jor was developed by using minced lard and thawing 2-week frozen Pla – Jor by microwave at heat level 70 % for 1 minute. Fish Flake from Silver Barb Fish was developed by crushing to roll and sliding to sheet. Sauce of grilled Silver Barb fish paste and chili was developed by using Silver Barb fish partial substituted with shrimp at level 70 % and the appropriate drying method was using tray dryer at 73OC for 1 hour. Description: รายงานการวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2551

Development of Thai desserts for Export Industry

2012-03-16T09:43:41Z

Title: Development of Thai desserts for Export Industry Authors: หุตะโกวิท, วลัย; สร้อยระย้า, บุษรา; เพ็ชรรัตน์, เกศรินทร์; โกสุม, สุพรรณิการ์; เสมอใจ, กิ่งกาญจน์ Abstract: Development Project of Thai dessert products for export industry aimed to develop 5 kinds of Thai dessert recipes and process which consisted of cereal bar, instant peanut paste powder, instant fried banana flour, Kratong Thong (Golden Thai Pastry Cups) adapted for keeping longer and instant Kanom Krok flour (Coconut Rice Cake). The result was found that cereal bar from black sticky rice was developed by using 2 % high-fructose syrup and 12% glucose syrup and total soluble solid of syrup was at 90 Brix. The product tested was accepted moderately. Instant peanut paste powder recipe development made by Miss Suphannika Kosum was tested for sensory evaluation to compare with other peanut paste produced in marketplace. It was found that the product was accepted and there was statistically significant difference at p< 0.05. The five sensory overall liking attributes (colour, smell, taste, texture, and total impression) were 7.83, 7.76, 7.73, 7.63 and 8.03 respectively. The product had high preference score. Instant fried banana flour recipe development was done by using rice flour to wheat flour ratio at 120:20, 12.5% baking soda and 0.5% calcium chloride. Water requirement was 200 milliliter. The product was accepted at medium to high level. The second recipe of Kratong Thong (Golden Thai Pastry Cups) was the most accepted because it was golden yellow and smooth and stir frying for 1.3 minutes. The product was accepted at medium to high level. For instant Kanom Krok flour (Coconut Rice Cake), it was found that 3 recipes of them were significantly different for texture liking at p< 0.05. 100 and 90 gram of rice flour were studied for producing Kanom Krok, it was found that there was no statistically significant difference for overall liking attributes (p> 0.05). Because of indifferent quantity of flour, Kanom Krok was slightly different. However, Kanom Krok made by 90 gram rice flour was less firming when compared to 100 gram rice flour and the product quantity obtained was also less. There was no statistically significant difference for overall liking attributes. The researcher transferred this knowledge and technology to the target private organization. The first time held on “Thai Dessert Products Course” in Lopburi province between 12-13 May 2008. The result of the technology transfer was found that 80 % of the participants’ satisfaction was accepted and after the course was finished the target groups applied this knowledge and technology for their careers to increase community’s income. It is regarded that this project was accomplished according to its success in the goal and objectives. Remark: 1Assistant Professor, 2Lecturer of the Faculty of Home Economics Technology, 3Lecturer of the Faculty of Architecture and Design Description: รายงานการวิจัย--มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2550-2551

การศึกษากระบวนการทำงานของโรงงานเสื้อผ้าอุตสาหกรรม : กรณีศึกษาบริษัทบูติคนิวซิตี้ จำกัด (มหาชน)

2012-03-16T10:22:58Z

Title: การศึกษากระบวนการทำงานของโรงงานเสื้อผ้าอุตสาหกรรม : กรณีศึกษาบริษัทบูติคนิวซิตี้ จำกัด (มหาชน) Authors: ณ สงขลา, อัจฉราวรรณ; กรี่เงิน, เกศทิพย์; รัตนะนราพันธ์, จุฑาทิพ; จาตกานนท์, ลักขณา; แข่งเพ็ญแข, ศรัทธา; วิศิษฏ์วงศกร, พรรณี; เต็มเปี่ยม, สรรษนีย์ Abstract: This research provides the understanding of fashion industry production. Aims of this research are to develop teaching ability of lecturers and to develop and apply into related subject areas in order to increase the quality. This research and taken by quality-oriented education. Collecting data through documents and related websites, explore the working process in garment industry include non-formal interview. The research found that Boutique New City has owned and provides a large number of license brands in order to support several targets. Most is sold in company’s own stores which located in famous and modern shopping department stores. Each store has been set its display to attract and promote new arrival to the customer. Production process consists of flow chart of organization’s working process and subprocess. For examples, cutting, sewing, decorating, delivery and storage process. However, working mainly depends on documents while management and main concept have been received from France. There is no marketing research department in Boutique New City Company Limited. This makes employees are able to understand marketing but there are 4 products managers for each brand. There are sources from 140 selling points have been evaluated by marketing management system in head office. Organization also provides member subscription in order to understand customer behavior. The patterns of fabrics are designed by in-house graphic company or purchased license design from other countries through trade fair. Description: รายงานการวิจัย--มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2552

Utilization of tofu powder for health food industry

2012-03-16T05:14:18Z

Title: Utilization of tofu powder for health food industry Authors: Wannarangsri, Sirima; Panyathltipong, Woralak; Puechkamut, Yuporm Abstract: Tofu powder is the product from ground dried tofu which can be used as an alternative protein source.pre-emulsion from the mixtures of tofu powder and oil were prepared.The effect of per-emulsion(40,50 and 60 % of surimi weight) on the qualities of fish tofu were elucidated. The pre-emulsion could be added to fish tofu at 60% of surimi weight.The result of sensory test showed that overall acceptance from panelists of this fish tofu was signlficantly. When the pre-rmulsion was added to fish ball (50,60,70 and 80% of surimi weight) the pre-emulion could be added to fish ball at 80 % of surimi weight.The result of sensory test showed that overall acceptance from panellsts of fish ball was significantly. Description: รายงานการวิจัย--มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร,2550

The Development and Promotion of Souvenirs Made from SA Paper

2013-02-26T04:27:28Z

Title: The Development and Promotion of Souvenirs Made from SA Paper Authors: สุวรรณพฤกษ์, รัมภา; โสฬศ, อภิรัติ; กัณหะกาญจนะ, คนึงนิจ; สุวรรณวิวัฒน์, ยุพิน; จันทกุล, สุกัญญา; บุณยรัตกลิน, ธนพรรณ; กณวรรธณ์, เอียดนุช Abstract: The purposes of this research are (1) to study consumers' satisfaction towards souvenirs made from SA paper and (2) to develop the style of the SA paper products. The survey research method was employed to investigate 100 consumers' satisfaction and opinion on SA paper souvenirs. Research instrument used was questionnaire. The data will be analyzed in terms of percentage and 5 levels Description: รายงานการวิจัย--มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2547