Browsing Student Projects by Author "arit@rmutp.ac.th"

Now showing items 1-20 of 106

    • The application of dry ice in the production of chocolate mousse for the cold western dessert competition 

      Watthanacharoensuk, Linda; ลินดา วัฒนเจริญสุข; Pitipradit, Surachat; สุรชาติ ปิติประดิษฐ์ (2022-03-04)
      The objectives of the research on the application of dry ice in making chocolate mousse for the cold western dessert competition were to study the appropriate time for freezing chocolate mousse and test the physical ...

    • Applied dress from kimono suit with thai fabric 

      Chengsamore, Wachirawadee; Hrungonsup, Natgodchanan (2018-08-16)
      This special project is the application of creating evening dress from Kimono using Thai silk. There are 5 factors, which can lead to the goal of this project and it can be done by verifying the satisfactory of people ...

    • Aril of gac fruit cream salads 

      Lau-au, Manthana; Koetsawang, Chawanya (2018-08-10)
      This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk, thickening agent, and stabilizing ...

    • Bags product design from na muen si woven na yong district trang province 

      Boonsom, Arocha; Prayoonsiri, Jeerakarnya (2018-08-16)
      Bags product design from Na Muen Si woven Na Yong District Trang Province which is special project that objective is to study pattern of Na Muen Si woven, to bags product design from Na Muen Si woven Na Yong, Trang ...

    • Broken-milled riceberry drinking yogurt 

      Meetum, Katsarin; Nuchnangp, Munin (2018-08-14)
      The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt, the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled ...

    • Bubble mesona chinensis flavor added with flaxseed 

      wongpradit, Jakrit; จักกฤช วงษ์ประดิษฐ์; Boonmee, Suwimol; สุวิมล บุญมี (2022-11-12)
      This research aims to study Bubble Mesona Chinensis Flavor added with Flaxseed The objective is to study the basic formula of Bubble and to study the quantity of grass jelly juice to substitute water in bubble, which has ...

    • Charcoal briquettes production from agricultural residues by using durian and nypa palm peel mixtures 

      Maliwan, Sumintra; Sarana, Ubonrat; Yusukworakul, Danita (2018-08-09)
      This research focuses on the production of charcoal briquettes from agricultural residues by using durian and nypa palm peel mixtures. The objectives of this study are to study the combustion efficiency of charcoal briquettes; ...

    • Consumer's behavior and satisfaction towards the service of sizzler 

      Ngarmloetwong, Apinya; Fuengrhakdee, Duangkamon (2018-08-10)
      The objectives of this study were: 1) to study consumer behavior towards Sizzler and 2) to study customer satisfaction towards Sizzler’s service quality. The 368 participants were the customers of Sizzler (Siam Square ...

    • The creation of transformative jewellery for women from lanna-style glass 

      Phoncot, Nattapong; ณัฐพงศ์ พลโคตร; Saokham, Saksan; เสกสรร เสาร์คำ (2022-03-04)
      The special project study aims to create transformative jewellery for women from Lanna-style glass as well as to examine the satisfaction of the target groups on the jewellery. The different three design of the transformative ...

    • Decorating of tung lanna production with thai embroidery technique 

      kalasit,Tapnalin; punya, Niwuth (2018-08-10)
      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 ...

    • Design evening dress with method bias striped fabric curl tracery 

      Sangnon, Duangsuda; Longam, Thitirat (2018-08-09)
      Special Project Design evening dress with method bias striped fabric curt tracery.The objectives are to study method bias striped fabric curl tracery.And design and sewing evening dress with method bias striped fabric curl ...

    • Development of fried chips from bamboo shoot 

      Sammaport, Sammaport; Sompoowech, Sompoowech (2018-08-14)
      The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5, 10 ...

    • Development of golden bean powder substitute for almond powder in macaron 

      Daowpised, Thanyaread; ธัญญาเรศ ดาวพิเศษ; Kaotira, Ananya; อณัญญา เกาฏีระ (2020-09-05)
      The purpose of this study is to study a proper quantity of golden bean powder in 4 different levels: 25, 50, 75, and 100 of the amount of almond powder, to study the amount of nutrients in a macaron which made of golden ...

    • The development of homemade black-sesame butter recipes 

      Leeviriyakul, Noppakorn; นพกร ลีวิริยะกุล (2023-05-01)
      The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture ...

    • Development of jelly ready meal from stevia 

      Asot, Panjapon; ปัญจพล อะโสต; Pardith, Natnaree; ณัฐนรี ประดิษฐ์ (2020-09-05)
      Product development of jelly ready meal from stevia. The purpose of study and processing in jelly ready meal from stevia. The resulfs showed that formulation 3 because had springiness and softness appropriante. Quantity ...

    • Development of non-fried rice cracker (khao-tan) from sticky rice 

      Paireekayad, Bandit; Kitchanon, Piyawat (2018-08-14)
      The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan), to develop syrup for product topping and to study the appropriate quantity of a ...

    • The Development of non-toxic souses 

      Namjun, Walleeya; khowkom, Jirapun (2018-08-09)
      จากการศึกษาการพัฒนาผลิตภัณฑ์จากน้ำดองปลอดสารพิษ โดยศึกษาสูตรพื้นฐานที่มีปริมาณเกลือ 10 เปอร์เซ็นต์ และนำมาทำการพัฒนาสูตรเพิ่มอีก 2 สูตร โดยทำการเพิ่มปริมาณเกลือที่ใช้เป็น 11 และ 12 เปอร์เซ็นต์ ตามลำดับ จากนั้นทำการศึกษาในด้าน ...

    • Development of pasteurized milk by added phenolic which extract from the moonflower (Ipomoea alba Linn.) 

      Chaichofa, Suchada; Charoenkijsumpun, Nutnicha (2018-08-16)
      The fresh moonflower (FM) was dried in hot air oven at 50 C 48 hours as the dried moonflower (DM) 7.37 %. Then, DM was extracted by ethanol concentration 95% and using the evaporator to evaporate ethanol solution. ...

    • Development of sane jan dessert supplemented with pumpkin flour dessert 

      Limuthairat, Naruenat; นฤนาท ลิ้มอุทัยรัตน์ (2019-09-18)
      The objectives of this research are to study the basic recipe of Sane Jan, to study the appropriate proportion of pumpkin flour in Sane Jan, to study the acceptance of pumpkin four supplemented Sane Jan, and to study the ...

    • Energy – reducing jerusalem artichoke dessert 

      Saejung, Niramon; นิรมล แซ่จึง; Loelklang, Thipsuwan; ทิพย์สุวรรณ์ เลยกลาง (2022-11-12)
      Study on Energy – Reducing Jerusalem Artichoke Dessert The objective is to study the basic recipe of Jerusalem Artichoke dessert. And to study the level of sugar consumption in the 5 formulas of Jerusalem Artichoke 0% 25% ...