Rajamangala University of Technology Phra Nakhon
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การประดิษฐ์พานพุ่มปล่อยกลิ่นจากรังไหม
Get PDFโครงงานพิเศษ (คศ.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562Special Project Study on Invention, Tray with pedestal (Phan-Poom) released
the smell from the cocoon. Have a purpose to study the process of producing Phan
Tray with pedestals, releasing scents from silk cocoons and to study consumer
satisfaction Towards the invention, Tray with pedestal released the smell from the
cocoons. In which a special project studier conducts studies and collects relevant
information the data obtained was designed to sketch design. Release the scent from
silkworm in 3 styles, which are SKETCH DESIGN - A, SKETCH DESIGN -B and SKETCH
DESIGN -C, so that 3 experts will consider the styles of the 3 Phan tray. Phan Based
on comments of experts After that, I brought Phan to inquire. Satisfaction of target
group from 50 individuals, the data were analysed using frequency, percentage, and
average values with the analysis results as follows
Design and process for making Phan Bush, release the smell from cocoons
the results showed that Most experts agree that the suitable silkworm varieties for
Phanpanrote hybrid silkworm varieties were the large yellow silkworm cocoons,
because the large yellow silkworm cocoons were large. And easy to peel, separate
each colour clearly Natural colour cocoons and the components of the Phan Bush
should be fabricated from silk cocoons.
Satisfaction of the target group towards the product of Phan-Poom invention,
releasing the scent from the cocoons Product Found that the respondents were
satisfied with the suitability of the yellow silk cocoon Pairote Maipradit averaged 4.56
at the highest level. In terms of value and usage, they were satisfied in using in
various ceremonies with the average value of 4.58 at the highest level. Price
satisfaction, 4,000 baht with an average of 4.02, the highest level. And the
distribution locations were satisfied in the online market with an average of 4.64 at
the highest level.Rajamangala University of Technology Phra Nako
ผลิตภัณฑ์นมเปรี้ยวจากผักผลไม้สูตรลดน้ำตาล
Get PDFโครงงานพิเศษ (วท.บ.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562The objective of this research was to develop ready- to- drink yogurt products from mixed fruits and vegetables. By starting with studying the stability level of basic yogurt formula In gelatin is added in 3 levels of basic yogurt products to be used as ingredients in fixed, basic yogurts, 2, 4 and 6 percent, with other components in the formula: Pasteurized milk, natural flavored yogurt, granulated sugar and gelatine Studies have shown that using basic formula yogurt with 4 percent stability is the right amount for making basic, stable yogurt. Which the yogurt has 21 solids soluble in water, white, light yellow The texture of the yogurt is stable. After that, mix yoghurt and fruit and vegetable juice to produce curdled milk. By studying the ratio of basic formula yogurt and fruit and vegetable juices in 3 different ratios, namely 30:70, 50:50 and 70: 30 percent. The quality test results showed that 50: 50 percent formulas had the pH 4. 37, the amount of solids that Soluble in 15 ◦Brix water and are the most accepted formulas. Analyzing the chemical composition thisreducedsugar drinking yoghurt from fruits and vegetables had moisture, ash, fat, protein, fiber, protein and carbohydrate was found to be 86.81 ± 2.83, 0.40 ± 0.32, 0.37 ± 0.23, 3.02 ± 0.77, 0.14 ± 0. 26, and 9. 25 ± 0. 41. Stored at 4 ± 1 ° C for 15 days, found that total microbial count, yeast, mold And coliforms do not exceed the standards set (Notification of the Ministry of Public Health 353/2013)Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์ผัดไทยกรอบชนิดแท่ง
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 1 (ม.ค.-มิ.ย. 2564), หน้า 156-166The aim of this research was to develop Pad Thai crispy bar, which is made from rice noodle
(Chanthaburi's noodle), tofu, dried shrimp, garlic chives and peanut that have been cooked and dried.Mixed with Pad Thai sauce, then forming into a bar and dried. The study started with produced Pad Thai crispy bar made from three formula of Pad Thai sauce (A, B and C). Sensory evaluation by using 9- point hedonic scale showed that the highest liking score of appearance ( 7. 36) , taste ( 7. 56) and overall liking (7.68) were obtained from formula A. Mixture design was used to optimize the formula of the Pad Thai crispy bar. The effect of three variables: tofu (70-90%) dried shrimp (10-15%) and garlic chives ( 13- 25% ) on the physical, chemical and sensory qualities of the product were investigated. The results showed that increasing the tofu decreased the lightness (L*) and hardness values of the product. Increasing the dried shrimp decreased the overall liking score. Optimum formula of tofu, dried shrimp and garlic chives was 72%, 13% and 15%, respectively. At this formula had the highest score of all sensory attributes were in the range of 6. 86-7. 24 ( like slightly – like moderately) . The developed Pad Thai crispy bar had the value of aw and hardness value 0. 24 and 7.00 N, respectively. In addition, the developed product consisted of 9.17% moisture (wet weight basis), total carbohydrate, fat, ash and crude fiber which were 50.04%, 30.80%, 15.82%, 3.34% and 1.98% (dry weight basis), respectively. The energy value determined by Bomb calorimeter which were 582.10 Kcal
per serving (10 pieces) and the cost of Pad Thai crispy bar was 21.60 bath per serving (80 g).Rajamangala University of Technology Phra Nakho
ลักษณะวัสดุผสมซีเมนต์เพสต์กับเถ้าเส้นใยผลตาลโตนดใส่ท่อนาโนคาร์บอนผนังชั้นเดียวชนิดสั้นผ่านการปรับปรุงผิวภายนอกด้วยกระบวนการชุบผิวโดยไม่ใช้ไฟฟ้า
Get PDFวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 15, ฉบับที่ 1 (ม.ค.-มิ.ย. 2564), หน้า 129-144This research was resulted of the characterization of cement paste composites (CPC) blended
with palmyra fiber ash and surface-treated on short SWNT prepared by an electroless plating process. The cement paste composites included cement, 270 meshes of palmyra fiber ash and short SWNT. The design of experiment was divided into 3 conditions namely uncuring, 28 and 56 days in distilled water. The properties of CPC were carried out in chemical composition, physical, mechanical, mineral phase, microstructure and statistical analysis. It was found that in the chemical compositions an amount of silicon dioxide, aluminium oxide and ferric oxide were 51.53%, which was rated in class C. The bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) cured 56-day distilled water were an increased 38%. Then, the highest specific electrical resistivity of CPC series PFA5OSWNT0.03 (F) cured 56-day distilled water was 1.14±0.31 mega-ohm.mm. The highest compressive strength of CPC series PFA5AgSWNT0.01 (G) cured at 28-day distilled water was 25.45±2.00 MPa compared with the OPC (A) was an increased 5%. Which, the bulk densities of CPC series between PFA10 (C) and PFA5AgSWNT0.01 (G) were statistical analyzed the mostly cured at significant difference, α = 0.05. In addition, CPC series
PFA5AgSWNT0.01 (G) mainly contained calcite, portlandite, quartz dolomite and ettringite were caused increasing compressive strength. And the SEM microphotograph were also displayed the calcium silicate hydrate, portlandite and ettringite. Consequently, the PFA was used to ability pozzolanic material using for lightweight concrete of CPC.Rajamangala University of Technology Phra Nakho
การพัฒนาผลิตภัณฑ์อาหารว่างจากข้าวไทย
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563Product development of Thai rice snacks. The rice such as Nakhonchaisri brown rice and Jubilee black rice from Bann Chanode community enterprise, Khlong Yong-Lan Tak Fa community are used in this research. Nakhonchaisri brown rice to make pop rice and Jubilee black rice to milled in rice flour for substitute wheat flour. The snack products include Nakhonchaisri brown rice cereal bar, Jubilee black rice Thai crispy pancake and Jubilee black rice scone.
The Nakhonchaisri brown rice and Jubilee black rice for Product development of Thai rice snacks increase of dietary fiber has some colorant from rice is raw material, meanwhile decrease in texture attribute which affects acceptance.
The packaging design of product development of Thai rice snacks. The respondents gave a very satisfactory rating so the package is beautiful.
Consumer acceptance testing The development of 3 products of Thai rice snack for 100 tasters, found that most of the testers, more than 80%, accepted the product development of Thai rice snacks.Rajamangala University of Technology Phra Nakho
การพัฒนาปูนดิบจากเปลือกหอยครางเพื่อส่งเสริมวิสาหกิจชุมชน
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563This research aimed to study the optimum conditions for making raw lime from shells, which consisted of 9 conditions: calcined at three levels of 700, 800, and 900 degrees Celsius for 1, 2, and 3 hours. Calcium element content in raw lime using X-ray fluorescence (XRF) measurement, and structural analysis of calcium compounds by X-Ray Diffraction (XRD). The research results were found.
1. Optimal conditions for making lime mortar are temperature 800 degrees Celsius, duration 2 hours. The physical characteristics of raw lime are white and porous.
2. The calcium content from the shells' calcination at 800 degrees Celsius for 1, 2, and 3 hours was 98.22%, 96.70%, 97.89%.
3. Changes in the calcium compounds of raw lime obtained by calcining the shell at 800 degrees Celsius for 1 hour were mainly found in the form of calcium carbonate (CaCO3). At 2, 3 hours, calcium carbonate (CaCO3) is mostly converted to form calcium hydroxide (Ca(OH)2)compound, calcium oxide (CaO) compound is formed.Rajamangala University of Technology Phra Nakho
การจัดการความรู้ภูมิปัญญาท้องถิ่นการแปรรูปผลิตภัณฑ์สมุนไพรน้ำมันมะรุมของกลุ่มสมุนไพรเขตบางบอน ตามแนวพระราชดำริเศรษฐกิจพอเพียงสู่ตลาดประชารัฐ
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562The objective of the study Studying the context and potential product development of the local wisdom community of Bang Bon Herb Group According to the royal initiative Sufficiency Economy to the Pracharat market. To study the development pattern of Moringa oil herbal products, local wisdom of Bangbon Herbs Group according to the Sufficiency Economy Royal initiative to Pracharat market. And to strengthen the community in converting community products to the public market in accordance with the government policy. The study method used to collect data by constructing a questionnaire. And collect information in conferences according to various occasions. Population and sample groups used in this study were General public and folk healers Traditional Medicine in Bang Bon District, Bangkok. The sample of 70 people was obtained by simple randomness.
The instrument for data collection was a questionnaire for knowledge management, local wisdom on Moringa herbs. This questionnaire consists of 4 sections. Part 1 is general information for respondents. Part 2 is information about knowledge management, local wisdom Part 3, factors and other opinions. About Thai herbs, Part 4, other suggestions Take the analyzed data the basic statistics for analysis were percentage, mean (x̄), standard deviation (S.D). The results of the study were as follows.
1. Most of the respondents were female. Are over 50 years old, the educational level is Below a bachelor's degree Most general employee position Less than 5 years of work experience at most Professional practitioners (e.g. restaurant owners, businessmen, etc.) have the most.
2. The results of the research showed that knowledge management, local wisdom, Moringa herbs. Of people in Bang Bon area Bangkok. It is knowledge management based on the patronage system. Family belief It is a relationship between family members. Transfer local wisdom from one person to another. In order to inherit the valuable wealth of wisdom and knowledge that he has studied Is giving wisdom to children Overall, knowledge management and local wisdom were at a moderate level. The descending results can be discussed as follows.
2.1 The results of the research showed that the people had at a moderate level of knowledge management and local wisdom. When considering each item in order, all items were found at the moderate level.
2.2 Knowledge management, local wisdom when considering each item, respectively, all items were found at the moderate level.
2.3 Knowledge management, local wisdom When considering each item in order, it was found that Knowledge management in digital format is high.
Recommendations for the development of research and innovation in local communities give concrete opinions. What kinds of herbs are there that result in the research of the goals? And can be transformed into community products to generate income for the local community to maintain health and to further commercialize.
An analysis of the readiness of the Faculty of Liberal Arts Rajamangala University of Technology Phra Nakhon. Able to develop guidelines for processing herbal products and academic services to society. To be efficient with the availability of locations, people, learning resources and create a network of local healersRajamangala University of Technology Phra Nakho
การเลือกเรียนในหลักสูตรประกาศนียบัตรวิชาชีพ ประเภทวิชาคหกรรมของนักเรียนวิทยาลัยอาชีวศึกษาพิษณุโลก
Get PDFวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564The purposes of this research were 1 ) to study the personal factors of
students in the Home Economics Vocational Certificate Program, Phitsanulok
Vocational College. 2 ) Study the socio- economic factors of students in the Home
Economics Vocational Certificate Program, Phitsanulok Vocational College. 3 ) Study
the choice of Home Economics Vocational Certificate Program, Phitsanulok Vocational
College.4) To study the relationship between personal factors and choice of study in
Home Economics Vocational Certificate Program, Phitsanulok Vocational College and
5 ) comparison of the importance level in choosing to study Home Economics
Certificate Program of Phitsanulok Vocational College students classified by socioeconomic
factors. The population is 2 7 4 students studying in the Home Economics
Certificate Program at Phitsanulok Vocational College in the first semester of the
academic year 2 0 2 1 , by using a specific selection method. The research instrument
was a questionnaire. The statistics used for data analysis were frequency, percentage,
mean, standard deviation, chi -square, and one-way analysis of variance.The results of
The results showed that 1 ) students in the Home Economics Vocational
Certificate Program, Phitsanulok Vocational College is mostly female. The original
qualification was lower secondary education with a cumulative GPA in the range of
2.01 - 2.50. The students are currently studying at the Vocational Certificate Level 3 in
the field of Food and Nutrition and all of them live in Phitsanulok Province. 2) Most of
the families have a total monthly income of 5,001 - 10,000 baht, with their parents
being general laborers and students coming from medium-sized families while parents
have a high school education. And students are the roles in the choice of studies. 3)
Students give importance to choosing to study in Home Economics Vocational
Certificate Program, Phitsanulok Vocational College. Overall, it's at a high level. When
considering each aspect in descending order, it was found that the measurement and
evaluation aspect had the highest mean, followed by the instructor, and the least was
the environment and facilities.For the student's current educational level, it was found
that there was a relationship with the choice of study in the Home Economics
Vocational Certificate Program, Phitsanulok Vocational College by classification
according to student development activities statistically significant at the .05 level. 5)
In terms of different socio- economic factors, it is important to choose the Home
Economics Vocational Certificate Program, Phitsanulok Vocational College. The
relationship was not significantly different at the .05 level.Rajamangala University of Technology Phra Nakho
การคุ้มครองผู้บริโภคในผลิตภัณฑ์เครื่องสำอางสมุนไพรไทยที่มีการสั่งซื้อทางอินเทอร์เน็ต
Get PDFรายงานวิจัย -- มหาาวิทยาลัยเทคโนโลยีราชมลคลพระนคร, 2563Consumer Rights in Herbal Cosmetics under online Shopping aimed for study 1)
demographic factors 2) electronic marketing strategies 3) consumer right that affected
to online buying of herbal cosmetics. Samples were drawn from Bangkok metropolitan
followed Taro Yamanae (1967) formular with 386 samplings from 5,666,264 population.
This research performed under survey method, collecting and analyzing using statistical
program with frequency, percentage, mean. Analytical relation of its data using T-tests,
one-way ANAVA, correlation Spearman rho’s test with 0.05 significant level and 95
percent confidence interval.
The results are 1) demographic factors are such as gender, age, occupation and
income affected to online buying of herbal cosmetics 2) electronics marketing factors
are such as; services, sales promotion, privacy affect to online buying of herbal
cosmetics in moderate level while product, price, place, marketing promotion, security,
community, status, sales promotion affect to online buying in low and lower level. The
over pricing, reading review before buying and standard product certified do not affect
to online buying herbal cosmetics 3) consumer right in the right to receive precise
news, the right to be safe, the right to be compensate affect to buying in moderate
level while the right of freedom in choosing product affect to buying in low level of
buying of herbal cosmetics.Rajamangala University of Technology Phra Nakho
การพัฒนาแหล่งท่องเที่ยวเชิงสุขภาพตามมาตรฐานกระทรวงการท่องเที่ยว และการกีฬาแก่ชุมชนบ้านน้ำพุร้อน อำเภอหนองหญ้าปล้อง จังหวัดเพชรบุรี
Get PDFรายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2563The purposes of this study were 1) Study the factors influencing the development of health tourism sites according to the Ministry of Tourism and Sports standards for the Hot Springs community Nong Ya Plong District Phetchaburi Province. 2) To set guidelines for the development of health tourism sites in accordance with the Ministry of Tourism and Sports standards for the hot spring village Nong Ya Plong District Phetchaburi Province. The instruments used of the study was in-depth interviews with key informants 24 people. The research findings were as follows: Factors influencing development And guidelines for the development of health tourism sites according to the Ministry of Tourism and Sports standards for the Hot Springs community It was found to be divided into 2 main issues: The main standards of health tourism sites Natural hot spring type And the potential to be a health tourism attraction Natural hot spring type.Rajamangala University of Technology Phra Nakho