http://repository.rmutp.ac.th:80/handle/123456789/292 Green - Trends in Foods, Crafts, Fashion & Textiles 2013-06-19T21:57:54Z http://repository.rmutp.ac.th:80/handle/123456789/310 Traditional Knowledge Based Ecotourism in Bali Harmini, Anak Agung The global tourism industry has been slow to respond to major environmental changes and critical conservation needs of the 21st. The Balinese industry is no exception. It is poorly equipped to deal with environmental change. But it is critical that it does so. The industry is dependent on a high quality and sustain environment. It is time for the industry to invest in skill and competencies to underpin sound environmental management. As the famous tourist destination in the world, Bali tries to create traditional knowledge based ecotourism concerning with the government planning in 2009 about creative economic, because by these activities, ecological, cultural, and economic sustainable can be expected. Tourism industry is one of “T” in global issues in the 3rd millennium. The other T are: Transportation, Telecommunication, and Technology. For Indonesia, especially Bali, the tourism industry is the only priority sectors which can compete in globalization. Because of the various unique Balinese culture are considered to be a famous tourist attraction in the world. Concerned with this condition Balinese government from the beginning introduces tourism as “Cultural Tourism” with the soul of Hindu Religion. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/309 The Study on Knowledge, Attitude and Consumption Behavior about Healthy Food of High School Teachers in Nontaburi Province Kumdar, Benjamas; Charoenchai, Amornrat The objectives of this research were 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor, and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher in Nonthaburi that influenced their behaviors. Questionnaires were used as a tool for collecting the data, and the data was analyzed by using percentage , mean, standard deviation , t-test, f-test , and Pearson correlation (r). Most of the responders of this research were female. Age group was between 51-60 years old. Height group was between 151-160 centimeters. Weight group was between 51-60 kilograms. The majority of their salaries were between 28,001-33,000 Baht. The level of personnel sickness was low. The level of understanding of how to consume healthy food was high. The attitude of consuming healthy food was high level. But the behavior of consuming healthy food was mostly at moderate level. According to the study of relationship between the individual of personal factor and health care factor, the results were: there was relationship between sex and behavior of consuming healthy food, statistically significant at the .05 level. Moreover, the study of relationship between the knowledge and attitude of consuming healthy food of high school teacher showed that it had an impact on their behavior which was statically significant at the .05 level. The objectives of this research were ; 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and health factor, and 4) to study relationship between knowledge and attitude towards of healthy food of high school teacher at Nonthaburi that impacted their behaviors. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/308 The Study of Nutrition Knowledge, Consumption Behavior, and Nutritional Status of Kluaynamthai Bangkok Personnel Thongnun, Supaluck; Charoenchai, Amornrat This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge, consuming behavior, and nutritional status. The research also studied on the relationship of the three aspects. The Stratified Random Sample method was used. Questionnaires and the 2008 annual check up information were used to gather the data from 236 samples. The data were analyzed by using frequency, percentile, mean, and standard deviation. The analysis of test score was done by a statistical method (Chi-square) with a 0.01-0.05 significant level. The study revealed that 65.68 % of Kluaynamthai Hospital’s personnel had excellent nutrition knowledge and 26.69 %, 6.78%, 0.42% and 0.42% had nutrition knowledge at good, average, meet criteria and under criteria, respectively. The average of 2.91 of the group had good consuming behavior, and the frequency of good consuming behavior at 2.69 or 91.95 % of the group’s consuming behavior was less affected by mass media. 49.58% of the group had normal nutrition status while 35.59% and 14.58 % had over nutrition and below nutritional status respectively. The study of the relationship between the nutrition knowledge and the consuming behavior revealed that there was the significant relationship between the two variables at significant level of 0.05. This research aimed to study the qualification of Kluaynamthai Hospital’s (KLH) personnel in three aspects; nutrition knowledge, consuming behavior, and nutritional status. The research also studied on the relationship of the three aspects. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/307 The Study of Instant Pad Thai Powder Processing Auppathak, Chaowalit This paper aimed to study the process of making instant Pad Thai powder by Spray Drying method. The appropriate temperature of hot gas and the quantity of Maltodextrin in processing instant Pad Thai powder by Spray Drying method were studied. Factorial in Completely Randomized Design (CRD) was used. The study found that the appropriate quantity of Maltodextrin was 20% and the appropriate temperature for in and out hot gas was 150/90 ºC. The color variation of the finishing instant Pad Thai powder was as follow: Bright colors L* 88.32 Red a* 0.99 Yellow b* 8.26. The color variation after cooking the product was: Bright colors L* 30.73 Red a* 3.08 Yellow b* 8.25. aw 0.22. The moisture of the powder was 1.24. Then, the consumer satisfaction was studied by using 3 types of Pad Thai Noodles; Pad Thai Noodles with Instant pad Thai Powder, Pad Thai Noodles with regular Pad Thai sauce, and Pad Thai Noodles sold in general market. Randomized Complete Block Design, RCBD was used. The study of the consumer satisfaction revealed that there was no difference between pad Thai Noodles made with Instant Pad Thai Powder and Pad Thai Noodles made with regular Pad Thai sauce at the statistical significance (p>0.05). The testers rated the overall taste of Pad Thai Noodles at 7.57. Next, the researcher studied the expiration period of Instant Pad Thai Powder by packing the product in double vacuum foil and storage the product at 4 different temperatures 30, 35, 45, and 55 degree Celsius. Then the product was studied to evaluate the physical, chemical, microorganism, and sensory property. The product kept at 55 ºC was the most different of the four storage products at p ≤ 0.05 with the highest level of consumer satisfaction at color = 7.33, smell = 7.30, taste = 7.90, texture = 7.57 and total = 7.40. The amount of microorganism, yeast, and fungus were at the safe level to comsume. The purpose of this research was to: (1) To study temperature of hot wind and the proper quantity of Molto dextrin used in spray drying the Pad Thai sauce. (2) To study and compare Pad Thai powder to the original Pad Thai sauce and the locally sold Pad Thai. (3) To study shelf life of Pad Thai powder. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/306 The Development of Mudmee Pattern : The Case Study of Silhouette of Prasat Si Khoraphum Using in Clothing Design Nilrit, Thatsaneeya; Palivanich, Nuankae The aims of this study are as follows 1.) to develop a new woven Mud Mee pattern which inspired by optical art integrated with the silhouette of Prasat Si Khoraphom in Surin province 2.) to use the developed Mud Mee pattern to improve clothing design influenced from 1960s fashion 3.) to test the satisfaction level of the finished Mud Mee clothes from the sample group. There are 7 textile professionals including pattern designers, textile artists, Mud Mee textile specialists, and 4 fashion designers as supervisors in screening the patterns and designs. The sample group was selected from the staffs who work in Rajaphat Surindra University, and Rajamangala University of Technology Northeast (Surin Campus). The tools used in this research were the fabric pattern sketches inspired by optical art integrated with the silhouette of Prasat Si Khoraphum, the 1960 fashion clothing design sketches , and the satisfaction survey. The statistical package for the social science program was used to find mean and percentage. This study found that the most selected designs from 7 textile professionals were Pra Sart Moom Soong pattern, Phasom Phasarn Nammatam pattern, and Barai Sai Nam pattern. There were 9 jacket sketches that had been selected. The level of satisfaction on the clothing design from 1960 era of 213 women staff who work in Rajabhat Surindra University and Rajamangala University of Technology Northeast (Surin Campus) showed that the Phrasat Moom Soong pattern gained the highest level of satisfaction (4.78) The Barai Sainam pattern was the most aesthetics pattern (4.70). Finally, the sample group satisfied the color and pattern of Phasom Phasan Nammatham the most (4.73). In Chon-Phoa group, the most aesthetic jacket patterns were Phrasat Moom Soong (4.67), and Phasom Phasrn Nammatham(4.70). While the Bari Sainam pattern appeared to have the highest level of correlation between pattern and clothing design (4.74). In the uniform group, the most aesthetic 1960 jacket patterns were Phrasat Moom Soong (4.74), and Phasom Phasrn Nammatham(4.71). While the Bari Sainam pattern appeared to has the highest level of correlation between pattern and clothing design (4.73). In Art and Fashion group, highest level of correlation between pattern and clothing designs for each pattern were Phrasat Moom Soong pattern (4.67), Bari Sainam pattern (4.69), and Phasom Phasrn Nammatham (4.70). This research offers the idea of developing Thai silk by using Mudmee silk of Surin province. The weaving pattern is created from the Prasat Si Khoraphum e silhouette integrating 2 with the Optical Illusion Art and then becoming the clothe design of 1960s style. The purpose is to develop new weaving pattern, and to promote the cultural heritage of Surin province. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/305 The Development of Indian Women Dresses of Punjabi Style Made by Weaving Cotton Fabric from the North-eastern Part of Thailand Sirinawat, Supatchara; Palivanich, Nuankae The purpose of this research was to study the development of Indian women dresses of Punjabi style made by weaving cotton fabric from the north-eastern part of Thailand. The sampling group was 250 Indian women who live in Bangkok selected by Quota Sampling and analyzed by SPSS. The research result found that the sampling group of people was married and under 30 years old were undergraduate degree or equal level. They were house wives with average income of 15,001- 20,000 baht per month. Most of them were born and lived in Thailand. They liked to use north-eastern Thailand cotton handmade dresses which could be affordable in Pahurat, the Central of Bangkok. The reason why Indian women bought this kind of fabric and turned it into Indian Women dresses of Punjabi style because it was suitable and could be worn in many social occasions. The analysis result found that the five different kinds of north-eastern Thailand handmade weaving cotton fabric including their colors and designs could affect to the satisfaction of the development of Indian Women dresses of Punjabi style. The satisfaction in types of fabrics differed at the statistical significance level of .05. The satisfaction in touching surfaces of fabrics did not differ at the statistical significance level of .05. This research was to study the development of Indian women dresses of Punjabi style made by weaving cotton fabric from the north-eastern part of Thailand. The sampling group was 250 Indian women who live in Bangkok selected by Quota Sampling and analyzed by SPSS. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/304 The Development of Fancy Yarn from Banana and Cotton Fiber Blend Siripun, Autcha; Palivanich, Nuankae The research of development Fancy yarn from Banana fiber and cotton fiber blend was conducted to seek Ratio of Banana fiber and cotton fiber for making sliver by ROLLER CARD. It was found that blending banana fiber and cotton fiber at 20: 30, 30: 40, 40: 60 and 50: 50 was able to be spun as sliver. Due to the quantity of Banana fiber, there were quantity of yarn less than or equal with cotton fiber it made both fibers cling together. In the parts of the suitable sliver laying direction to contain to the GAREBO YARN TUBE was found that the suitable laying direction to contain into the GAREBO YARN TUBE could make sliver easily draw and continue spinning yarn. About Ratio and weight of sliver in GAREBO YARN TUBE that was affect to Fancy yarn spinning as SLUB YARN was found that the qualification of thread for seeking yarn twist, yarn strength and Elongation (Percentage) of Banana Fiber : cotton Fiber 20:80 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 10.8 (newton) of sliver 40 grams mean 6.27 and Elongation (Percentage) of sliver 30 grams mean 4.45. Banana Fiber : cotton Fiber 30:70 was found that the weight of Sliver 30 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 7.68 and Elongation (Percentage) of sliver 30 grams mean 4.93. Banana Fiber : cotton Fiber 40:60 was found that the weight of Sliver 40 grams have yarn twist (turn/inches) mean 10.5 (newton) of sliver 20 grams mean 6.20 and Elongation (Percentage) of sliver 40 grams mean 4.76. Banana Fiber : cotton Fiber 50:50 was found that the weight of Sliver 20 and 40 grams have yarn twist (turn/inches) mean 10.9 (newton) of sliver 30 grams mean 6.07 and Elongation (Percentage) of sliver 20 grams mean 5.09. Banana Fiber : cotton Fiber 60:40 was found that the weight of Sliver 20 grams have yarn twist (turn/inches) mean 11.2 (newton) of sliver 40 grams mean 5.34 and Elongation (Percentage) of sliver 40 grams mean 4.57. This researcher is interested in Banana Fiber and Cotton Fiber Blend. For seeking the suitable ratio to produce as thread in the sort of fancy yarn and to study Sliver put into GAREBO YARN TUBE. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/303 The Development for Product of Local Folk-weaving Material by the Weaving Group of Paihoochang Banglen, District, Nakhon Pathom Province Songthong, Somprasong; Palivanich, Nuankae The objective of the study was to examine the opinions toward 5 products made of local folk material, Paihoochang Banglen district, Nakhon Pathom Province which were facial tissue boxes, hanging hand towels, bolster cushions, bags, tablecloths and to study the basic background of the customers who appreciated with handicraft. The research considered the styles, sizes, practical uses and attractiveness on different products. The 200 evaluators were accidentally sample from those interested in model handicraft presented in 4 department stores of Nakhon Pathom. The statistic analysis was done by using the computer program. The finding indicated that most of the evaluators were female who were about 31 – 40 years of age, single and graduated in Bachelor degree level. Their occupations were running private business with over 20,000 baht income per month. The purpose for buying products was the souvenirs. The motivation for buying was the practical use. The result of customer satisfaction affected handicraft product from local folk weaving showed that the average highest satisfaction in styles of product was the hanging hand towels B. The satisfaction of sizes of product showed the average highest were the hanging hand towels A, B. The satisfaction of practical use of product showed the average highest was the hanging hand towels A. Thai local folk-weaving, there are all regions in Thailand, is one of the essential factors for life in progress with Human civilization. Patterns which are present on fabric, show that the individual and culture. Changing period comes to be a part of economy and social, was affect to lifestyle, cultural and folk’s belief of man. The effect of changing is the way of folk handiwork that have to adjust become modernization. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/302 The Comparative Study of Tie-Dye Methods for Pattern Design Development of Tie-Dye Products Theeramongkol, Praparnporn; Palivanich, Nuankae The purposes of this research were 1) To compare to the distinctly motifs of Tie-dye methods: binding technique, folding technique and stitching technique. 2) To compare the dyeing results of the characteristics of cotton, linen, and rayon in geometrics patterns design group and naturalistic patterns design group. There are 8 motifs were used; quadrangle, triangle, circle, heart form, flower, leaf, butterfly, and worm. The research Instruments were used; 1) tie-dye fabrics dyed in 3 tie-dye methods. The tie-dye methods were bind, fold, and stitch amount of 120 pieces 2) The assessment for 15 connoisseurs (connoisseurship model). Data was analyzed by the statistical package for the social science program and using mean, percentage, standard deviation, one-way ANOVA (Scheffe), and chi-square. The results of the study were found that binding technique was at mean 4.20 including stitching technique at mean 4.10 and folding technique at mean 3.69. The best technique was binding technique because this technique could produce products in a large quantity. The stitching technique was aesthetic, elegant and valuable. The folding technique could produce many patterns in one time. Binding technique, folding technique and stitching technique on cotton were much suitable in tie-dye method and capability of techniques. Binding technique and stitching technique on cotton were much suitable in pattern design and overall image of fabric dyed. Binding technique and stitching technique on linen were much suitable in 5 parts. Folding technique on linen were much especial suitable in tie-dye method and capability of techniques. Binding technique and stitching technique on rayon were much suitable in 5 parts. Folding technique on rayon were much especial suitable in 5 parts except overall image of fabric dyed. Comparison of three kinds of fabric and two pattern groups were that geometrics and naturalistic patterns on cotton, linen, and rayon fabrics had average the best in binding technique. To compare tie-dye techniques and fabrics and pattern groups had different for some parts statistically significant at level of .05 This study was the experimental methods of tie-dye and 3 kinds of fabrics; cotton, linen, and rayon. The method of dyed in the study was vat dye (Indigo dye), the result found that the best fabric absorption dyed was rayon, the second best fabric absorption dyed was cotton and linen. The vat dye in different kinds of fabric were dyed at the same quantity. They were dyed in the nearly different shade. Rayon was the best dye than another kind. Cotton and linen were dyed as the same shade. Objectives 1) To compare to the distinctly motifs of Tie-dye methods: binding technique, folding technique and stitching technique. 2) To compare to the dyeing results of the characteristics of cotton, linen, and rayon in geometrics patterns design group and naturalistic patterns design group. 2009-07-13T00:00:00Z http://repository.rmutp.ac.th:80/handle/123456789/301 Silk Degumming with Dried Latex of Carica Papaya Linn Sasithorn, Nongnut; Luepong, Kanchana Degumming process is a fundamental finishing process for silk yarn and silk fabric. The main objective is scouring the substrate such as silk gum (sericin), wax and some impurities from silk fiber. The principle of degumming process is breaking the peptide linkage of amino acid in sericin structure into a small molecule, which is soluble in water. The hydrolysis reaction performed by acid and alkaline, but they have a big problem on the surface area of silk. Proteolytic enzyme be used to solve this problem but it has some disvantages such as it was using a specific condition and expensive. For this reason, this research chooses papain enzyme form dried latex of Carica payapa Linn. to degum the raw silk. The efficiency of degumming process was evaluated by determination of tensile strength and staining test with direct dyes (C.I. Direct Red 80). The result was revealed; the appropriate conditions for silk degumming with dried Carica payapa Linn.’s latex be recommended as follows: the amount of dried latex solution of 4 % owf at 75 degree Celsius for 30 minutes, in this condition was not harm to strength and fiber surface. The degummed fibers still had lustrous, soft and smooth surface. Degumming process is a fundamental finishing process for silk yarn and silk fabric. The main objective is scouring the substrate such as silk gum (sericin), wax and some impurities from silk fiber. 2009-07-13T00:00:00Z