Rajamangala University of Technology Phra Nakhon
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การพัฒนาสูตรแป้งซาลาเปาเสริมผลเนื้อลูกตาลสุก
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 16, ฉบับที่ 2 (ก.ค.-ธ.ค. 2565), หน้า 1-12The results of the using of toddy palm pulp powder form added to steamed buns using ratios of 0, 10, 20 and 30 %. It was found that from the sensory quality measurements of steamed buns by supplemented toddy palm pulp powder was 10%. As the results of chemical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder was found that the total energy content was 296.25 calories per100g., the moisture, ash, protein, fat and carbohydrate was 39.64, 0.69, 5.33, 5.70 and 55.38 %, respectively. The results of physical quality analysis of 10% steamed buns by supplemented toddy palm pulp powder showed that water activity (aw) 77.38, brightness (L*) 10.27, red (a*) 36.25, yellow (b*) 3,421.50 respectively, Hardness 0.85 g force, Springiness 86.25 %, Chewiness 1,314 g force and Cohesiveness 46.09%. From consumer acceptance testing of 40 testers, 90 % of them accepted in this product.Rajamangala University of Technology Phra Nakho
The Dietary effects on manure characteristics and biogas production from dairy cows feeding with pineapple peel
Get PDFRMUTP Research Journal, Vol. 16, No. 1, January-June 2022, pp.1-12This study explored the dietary effect on manure characteristics and potential of biogas production from the manure of dairy cows feeding with pineapple peel as a roughage source. Three mid-lactation primiparous crossbred Holstein dairy cows, which had an average body weight of 443.5±10.6 kg and average milk production of 9.6±0.3 kg/d were assigned with three different diet types including T1, T2 and T3. T1 was a control diet, which consisted of a mixture of dry Pangola grass and commercial pellet (CL). Moreover, T2 was a mixture of dry Pangola grass, pineapple peel and CL, while T3 was a mixture of pineapple peel and CL. Dairy cow manure was collected on the day 10th after feeding and anaerobic digestion of the dairy cow manure was operated with an HRT of 30 days. Results showed that all diet types gave similar manure characteristics of high organic matter and nitrogen. Average concentrations of TS and COD ranged from 82.59 to 85.78 g/L and 85.47 to 91.47 g/L, respectively, whereas TAN ranged from 1.54 to 1.67 g/L. However, a higher pH of 7.50 was found for the manure of dairy cow fed with T1, while a lower pH of 6.50 was obtained with T3. Besides, the highest methane yield of 0.20 m3 CH4/kg VSadded was obtained when using the manure of dairy cow fed with T1 as a substrate, followed by T2 and T3 which found at 0.14 and 0.11 m3 CH4/kg VSadded, respectively. This indicated the efficient potential of biogas production from the manure of dairy cows fed with pineapple peel, which will improve sustainable utilization of agricultural wastes and waste produced from dairy cow farm in the future.Rajamangala University of Technology Phra Nakho
การศึกษาพฤติกรรมนักท่องเที่ยวชาวต่างชาติเพื่อการพัฒนาการท่องเที่ยวเชิงศาสนา เทศบาลนครเชียงใหม่ จังหวัดเชียงใหม่
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research aimed to study the foreign tourists’ behaviors toward religious tourism and study the guidelines for the development of religious tourism at Chiang Mai Municipality, Chiang Mai Province. The sample group used in this study was foreign tourists visited religious tourist attractions in Chiang Mai Municipality. The instrument used in this research was a questionnaire.
The majority of respondents were Asian female, age 36-45 years old who held a bachelor's degree and work in general labor/ private.
Learning was the main purpose of traveling. Tourists traveled with friends, using motorcycles and bicycles and they were interested in Wat Phra Singh. The social media as Facebook, Instagram and YouTube are the source of information. Tourists traveled during holidays - public holidays, and spent time doing activities between 1-2 hours. The expenses during the trip were about 10,001 - 20,000 baht. They stayed at hotels, resorts and they had experienced traveling in Chiang Mai Municipality 2-3 times.
The overall opinion of the guidelines for religious tourism development in Chiang Mai Municipality was found in a high level. The mean was 3.75 and the standard deviation was 0.54. The guidelines for the development of health, hygiene and safety was the highest point, followed by transportation, tourism promotion, Ancient sites and antiquities, Facilities and religious tourism activities, respectively.Rajamangala University of Technology Phra Nakho
การใช้วรรณกรรมนิราศเมืองเพชรเพื่อการท่องเที่ยวทางวัฒนธรรมตำบลคลองกระแชง อำเภอเมือง จังหวัดเพชรบุรี
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2565This research was to study the current condition of Sunthorn Phu's Nirat literature.
especially Nirat Mueang Phet in Khlong Krachaeng Subdistrict, Mueang District, Phetchaburi
Province to study the interest of Thai tourists traveling to Khlong Krachaeng Subdistrict,
Mueang District, Phetchaburi Province and to study the guidelines for the use of literature
for the benefit of tourism by asking from village scholars, community leaders and people
in Khlong Krachaeng Sub-District, Mueang District, Phetchaburi Province. This research is a
mixed research which is a quantitative research and qualitative research. The period of
data collection is from October 2021 - September 2022 with the population traveling to
travel within the Khlong Krachaeng community. Muang District, Phetchaburi Province and
use the online questionnaire that passed the confidence test. is a tool for collecting 400
sets of data, then the questionnaires were analyzed by the Statistical Package for the
Social Sciences package (SPSS). The results showed that Demographic data of the respondents found that most of
the respondents were female, aged 20-30 years, single status, bachelor's degree. General
Contractor The average monthly income is 10,001 - 15,000 baht. Most of them analyze
the interest in tourism in Khlong Krachaeng Subdistrict, Mueang District, Phetchaburi
Province, emphasizing 1) architecture and ancient sites in Khlong Krachaeng community 2)
various palaces such as Ban Puen Palace, Phra Nakhon Khiri ( Khao Wang) 3) Lifestyle of
people in Khlong Krachaeng community 4) Traditions and culture in Khlong Krachaeng
community 5) Natural beauty such as Tham Khao Luang, Tham Chan, Ton 6) Source of
sweets and souvenirs in the community Khlong Krachaeng 7) Source of local products and
souvenirs in Khlong Krachaeng community 8) Various art works such as wood carvings,
stucco work, murals and was most interested in the promotion and conservation of Nirat
Muang Phet literature in Khlong Krachaeng Subdistrict, Mueang District, Phetchaburi
Province. To provide knowledge in the field of Nirat Muang Phet literature It will increase
the interest of tourists who come to travel in the community more. And there should be
a public relations event about Nirat Muang Phet literature on important days within the
community in order to use Nirat Mueang Phet in the development of cultural tourism in
Khlong Krachaeng Sub-District, Mueang District, Phetchaburi Province.Rajamangala University of Technology Phra Nakho
การใช้แป้งข้าวกล้องทับทิมชุมแพทดแทนแป้งข้าวเจ้าในขนมเรไร
Get PDFโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564The objectives of this study were 1) to study the basic recipe of Khanom Raerai
and 2) to study the substitute amount of rice flour by using Tubtim Chumphae Brown
rice flour in Khanom Raerai at four different levels of 0%, 40%, 50%, and 60% by total
rice flour weight. Randomized Complete Block Design (RCBD) to apply the sensory quality
in terms of appearance, color, odor, texture, and overall preference using a 9-Point
Hedonic Scale tasting method tasted by 40 untrained students from Foods and Nutrition
Program, Faculty of Home Economics Technology, Rajamangala University of Technology
Phra Nakhon. The data was verified by mean, Analysis of Variance (ANOVA), and then
compared the mean difference at a 0.05 confidence level by using Duncan's New Multiple
Range Test (DMRT) method. The results were analyzed by a computer software program.
The results found that 1) the basic Khanom Raerai recipe made from rice flour,
tapioca flour, arrowroot flour, soybean oil, and water was 27.25%, 1.63%, 1.63%, 4.09%,
and 65.40% by total ingredients weight. The tasters verified the sensory quality in
appearance, color, odor, texture, and overall preference. The mean values were 7.80,
7.40, 7.27, 7.67, and 7.93, respectively, at a moderate level of liking. The results found
that almost all sensory aspects were significantly different at the 0.05 level except for
color and odor. 2) the amount of Tubtim Chumphae brown rice flour substitutes for rice
flour in Khanom Raerai, it was found that the tasters accepted 40% by weight of rice flour
in terms of appearance, color, odor, texture, and overall preferences. The mean values
were 8.60, 8.20, 8.40, 8.33, and 8.67, respectively, at the level of liking the most. The
sensory results found that all sensory characteristics were not different at the 0.05 level.
Therefore, the Khanom Raerai recipe uses Tubtim Chumphae brown rice flour substitutes
for rice flour at the 40% level as the formula accepted in this study.Rajamangala University of Technology Phra Nakho
การตัดสินใจสั่งอาหารออนไลน์ ผ่านโมบายแอปพลิเคชันของผู้บริโภคกลุ่มเจเนอเรชันวาย (Gen Y) ในเขตกรุงเทพมหานคร
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research aims to study online food ordering through the Mobile
Application of Consumer Generation Y in Bangkok. The sample group consists
of consumers between 21 and 38 years of age living in Bangkok (Gen Y). 400 sample
queries were used as a tool for collecting data. Statistics such as frequency,
percentage, mean, standard deviation and plural regression analysis was used. The
results showed that most respondents were female private company employees, aged
between 26 and 30, with a bachelor's degree or equivalent. The average monthly
income of the respondents is between 15,000 and 25,000 baht. The most important
factor affecting the decision to order food online was the acceptance of overall
technology at high level with an average of 4.24, marketing mix factors (7Ps) overall is at
high level with an average of 4.02, and the quality factor of overall service is at high
level with an average of 4.02.
The hypothesis test results showed that technological acceptance factors,
marketing mix factors, and quality factors of the service affect the decision to use online
food ordering services through the Mobile Application of Consumer Generation Y
in Bangkok, statistically significantly at 0.05.Rajamangala University of Technology Phra Nakho
ปัจจัยส่วนประสมทางการตลาดที่ส่งผลต่อความภักดีในแบรนด์ขนมหวาน
Get PDFการค้นคว้าอิสระ (บธ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research aims to study 1) personal factors affecting confectionery brand
loyalty, 2) and the service marketing mix factors affecting confectionery brand loyalty.
The service marketing mix can be used to create a change in consumer behavior to buy and
drive subsequent purchases. Samples were drawn from a population aged between 15-60
years in Bangkok for 400 people sampling. The data collection was done by an interview with
questionnaires. The statistics used to analyze the data were descriptive statistics like mean
and standard deviation, while inferential statistical analysis was T-test, F-test, and regressing
analysis.
The results were as follows: 1) most samples were female with Bachelor's degrees,
single status, private employee status, and a monthly income of 10,001-15,000 baht.
2) Service marketing mix factors had a high impact on brand loyalty. If sorted in descending
orders, those are product, personnel, and process, respectively. 3) Demographic factors
affecting the brand loyalty of dessert when different levels of education had different effects
on purchasing intention and complaint behavior while tested statistically significant at the
0.05 level. 4) The statistical correlation tested in the service marketing mix found a relationship
with brand loyalty in all aspects of the services marketing mix with confectionery. The most
correlated values were physical components at a moderate level, followed by marketing
promotion and distribution at an average level. Personnel, products, and prices had an effect
at low levels, respectively.Rajamangala University of Technology Phra Nakho
แผ่นเกราะโลหะกันกระสุน
Get PDFวิทยานิพนธ์ (วศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564This research project aimed to analyze and design the pattern of a bulletproof metal armor plate as well as build a bulletproof metal armor plate for a small armored regular truck. The methodology consisted of the NIJ standard test and the finite element analysis. The bulletproof plates created were tested for a real firing. Their firing results were compared with those of NIJ-standard using a finite element program, in this case applying with the program Ansys/Explicit Dynamic. SolidWorks program is employed as a tool to design and create 3D models of armor plates and bullets. The materials taken in the finite element simulation were SKD11 and SUS304 and the parameters utilized in the research were material types, hardness values, spacing between the plates and thickness. In the case of two armor plates stacked, SKD11 material was designed for the first armor plate to be hit by the bullet. It served to destroy bullets. In addition, the second armor plate made of SUS304 material served to absorb energy and obstruct the movement of bullets. For testing, a 30-06 caliber M2 AP 166 Gr bullet was selected at a 0-degree angle and the velocities measured and set by the Ansys/Explicit Dynamic program were 901.7 m/s and 880 m/s, respectively. The front plate made of SKD11 material with a thickness of 10 mm and the back plate made of SUS304 material with a thickness of 10 mm were fired 1 shot. The results showed that the bullet could penetrate the front armor plate but not penetrate the back-armor plate. In the NIJ 3 standard tests, the shooting with a 7.62x51 mm NATO FMJ 148 Gr shell at a 0-degree angle for 5 times with velocities equal to 846.4, 841.3, 839.1 838.2 and 845.3 m/s was performed on the stacking front and back armor plates, both made of SUS304 material with a thickness of 8 mm. The bullet velocity simulated by the Ansys program was 847 m/s, resulting in the front plate having a bullet penetration and a slight bulge on the back plate. From the finite element simulation results and the actual test results, it was found that the damage to the armor plates detected by both methods was consistent. Therefore, the finite element program was selected to simulate the damage of armor plates resistant to penetration according to the NIJ standard Level 4. The results of the research could be concluded that the use of armor plates stacked with suitable different materials in multiple layers would affect the penetration resistance. Increased thickness and optimal spacing between the armor plates were important parameters in penetration resistance. Moreover, it revealed that the higher the material hardness, the better its ability to resist penetration. In particular, this suggestion should be applied to the first armor plate or front armor plate.Rajamangala University of Technology Phra Nakho
พฤติกรรมที่ส่งผลต่อการตัดสินใจเลือกซื้ออาหารออนไลน์ของผู้เรียนในสังกัดอาชีวศึกษา จังหวัดพิษณุโลก
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 6, ฉบับที่ 1 (ม.ค.-มิ.ย. 2565), หน้า 19-33The objectives of this research were 1) to study the behavior and decision to buy online food of vocational students in Phitsanulok Province, 2) to compare of personal factors with behavior and decision to buy online food of vocational students in Phitsanulok Province, and 3) to study online food shopping behavior affecting to buy online food decisions of students vocational in Phitsanulok Province. The research was a quantitative research using questionnaires from 400 vocational students in Phitsanulok Province. Data was systematically analyzed by percentage, mean standard deviation (S.D.), t-Test, One-way ANOVA, and multiple regression analysis. The result showed that the behavior of buying online food was at moderate level. The decision to buy online food was at moderate level. Difference Personal factors including gender, year of study, type of subject, housing type, and monthly income had different of behavior of online food shopping with no statistical significance. Difference Personal factors including type of subject and monthly income had different of decision to buy food online with statistical significance at .05. Online food purchasing behavior effecting decision to buy food online with statistical significance at .05.Rajamangala University of Technology Phra Nakho
Isolation, classification and study of the influence of glow discharge plasma on dirty panicle rice fungal pathogens
Get PDFRMUTP Research Journal, Vol. 16, No. 2, July-December 2022, pp.24-32This study was conducted to isolate and classify fungal dirty panicle disease pathogens from five rice varieties. Observation of rice seeds under stereo microscope showed that the seeds from all five varieties had 100% lesions of dirty panicle disease. When isolating the fungal pathogen with three methods, i.e. (i) ground rice seeds shaken in dH2O and then spread on potato dextrose agar (PDA), (ii) rice seeds washed with dH2O twice, then placed on PDA, and (iii) rice seeds shaken in 5% clorox for 5 min, after that washed with dH2O twice and then placed on PDA, 57 isolates of fungi were obtained. Morphological characterization classified the fungi into 17 genera, i.e. Alternaria, Arthrinium, Aspergillus, Biporalis, Botryotinia, Botrytis, Corynespora, Curvularia, Cylindrocarpon, Fusarium, Humicola, Monilinia, Mucor, Penicillium, Rhizopus, Stachybotrys and Stemphylium. Four genera, i.e. Alternaria, Bipolaris, Curvularia and Fusarium were reported to cause of dirty panicle disease of rice. The effect of glow discharge plasma on inhibition of fungal pathogen showed that exposed glow discharge plasma for 150s could inhibit mycelium growth of Curvularia but did not affect to Bipolaris and Fusarium.Rajamangala University of Technology Phra Nakho