Journal of Home Economics Technology and Innovation

Fruit and Vegetable Carving for Business

2025-03-19T16:51:30+07:00

Thai fruit and vegetable carving possesses cultural power, or soft power, which plays a significant role in generating income for carving artisans as well as the tourism and Thai food industries. This article analyzed carving from a business perspective. It revealed that Home Economics curricula promoted fruit and vegetable carving as a business, including design and development of business-oriented carving. Skilled carvers were required to have knowledge and understanding of how to apply artistic principles to fruit and vegetable carving, relying on the carver's imagination and experience. The use of foreign tools and equipment in fruit and vegetable carving allowed for beautiful, quick work that can keep up with time constraints and save labor. Carving fruits and vegetables for consumption took into account food safety management principles and the preservation of nutritional value. Carving fruits and vegetables for decorative purposes involved creative displays and meticulous craftsmanship, considering consumer needs. Motivations for those pursuing a career in carving included income, employment opportunities, excitement, and the stability of a profession that contributes to society and the nation.

Effects of adjustment endocarp of Nam Dok Mai mango for handicraft products

2025-03-28T16:27:15+07:00

This research aimed to study the appropriate process for conditioning the endocarp of the Nam Dok Mai mango and to test its physicochemical properties for use in creating handicraft products. The factors studied included the duration of soaking in a glycerin solution at a ratio of 1 part glycerin to 3 parts clean water, with three different soaking periods: 2, 4, and 6 days. The experiment followed a completely randomized design (CRD) with three treatments in total. The study results found that the inner wall of Nam Dok Mai mango was soaked in glycerin solution for 4 days, which was the most suitable soaking duration for developing handicraft products. The treated endocarp exhibited a moisture content of 8.02 ± 0.02%, a hardness of 79.90 ± 0.78 newtons, and a thickness of 1.45 ± 0.03 millimeters. Additionally, the endocarp was smooth and strong, making it suitable for use as a raw material in forming various types of handicraft products.

The developing research report writing skills with exercises for Early Childhood Education students’ year 4

2025-04-03T14:48:59+07:00

This research aimed to 1) Develop research report writing skills with exercise sheets for fourth-year Early Childhood Education students and 2) Study the satisfaction of students with learning management using research report writing exercise sheets. The sample group used in this research was fourth-year Early Childhood Education students. Who registered for the seminar course on problems and trends in Early Childhood Education development in the future semester 2 of academic year 2023, 29 students by simple random sampling using the study group as the random unit by drawing lots. The research instruments were 1) Learning management plan for writing research reports 2) Research report writing skills exercises 3) Research report writing skills assessment and 4) Student satisfaction questionnaires regarding learning management with research report writing skills exercises. Data were analyzed by finding the mean and standard deviation.

Research results found that

1) Ability in writing research reports with exercises for 4^th-year students has the ability to write research reports in the aspect of report organization, the highest, followed by bibliography writing and reference writing. Overall, all aspects of ability are at the highest level.

2) Results of the study of student satisfaction with learning management using exercises for writing research reports are: exercises are the highest, followed by learning atmosphere and content and language use. Overall, all aspects of satisfaction are at the highest level.

Sensory Evaluation and Consumer Acceptance of Herbal Cookies

2025-06-01T08:41:16+07:00

The research aimed to investigate the quantity of herbal ingredients used as substitutes for wheat flour in cookie production and consumer acceptance. The study focuses on ginger and lemongrass at three level : 2 %, 3.5 %, and 5%. For finger root, it is also at three levels but slightly different from the ginger and lemongrass : 1%, 2%, and 3%. Sensory quality was assessed using a 9-point hedonic scale with a panel of 10 food experts, while consumer acceptance was evaluated through surveys involving 120 participants. Data analysis employed frequency, percentage, mean, and standard deviation.

The result indicated that cookies containing 3.5% ginger received the highest overall liking scores, closely resembling the control formula (scores ranging from 7.60 to 8.00), outperforming cookies with both 2% and 5% ginger. Similarly, cookies with 3.5% lemongrass achieved higher liking scores than those with lower or higher concentrations (scores between 5.60 and 7.70). In contrast, cookies with finger root showed a preference for the formulation containing 1% finger root over those with higher concentrations (scores ranging from 3.80 to 6.20). The tester for consumer acceptance, cookies made with 3.5 % ginger received high rating across all evaluated attributes (scores between 4.23 to 4.58). Therefore, substituting wheat flour with 3.5% ginger powder not only enhances the nutritional value of cookies but also provides beneficial antioxidants and phenolic compounds, making these cookies a suitable healthy snack option for consumers.

Chemical Composition and Protein Structure of Mealworms (Tenebrio molitor) at Different Growth Stages for Development as an Alternative Food Source in the Future

2025-05-13T14:55:19+07:00

This study aimed to analyze the chemical composition and protein structure of mealworm (Tenebrio molitor) at different growth stages: larvae (12 weeks old), pupae (1 day old), and adults (10-15 days old) to evaluate their potential as an alternative food source. Results showed that the pupal stage had the highest protein content (54.38 %) with key muscle proteins such as Tropomyosin, Troponin, and Actin. SDS-PAGE analysis revealed the accumulation of small molecular weight proteins (10-20 kDa) in adults, corresponding with increased chitin content (23.26 %) and decreased fat content (10.41 %). Fatty acid analysis showed that oleic acid (C18:1n9c) was the predominant fatty acid (46.28-49.54 %), followed by linoleic acid (C18:2n6c) (19.84-24.86 %). Regarding minerals, phosphorus and sulfur increased in adults (36.465 % and 26.716 %, respectively), while magnesium and calcium decreased significantly (p<0.05). Protein structure analysis using FTIR and PCA demonstrated distinct changes in secondary structure, with ß-sheet being the major component (51-55 %). This study demonstrates that mealworms have the potential for development as an alternative food source with high nutritional value, with growth stages significantly affecting their chemical composition and protein structure.

Decoding the Strategy of Louis Vuitton in the Eyes of Thai Customers in 2024: The Timeless Blend of Heritage and Modernity Infinity

2025-03-20T14:19:27+07:00

This academic article aims to examine the strategic approaches employed by Louis Vuitton, a globally renowned luxury and Hi–End fashion brand, with a particular focus on its handbag product lines and related innovations. The research objectives are threefold: 1) To analyze the strategic brand management of Louis Vuitton, 2) To explore strategic perspectives from designers, business professionals, and students in fashion and product design, and 3) To investigate emerging strategies in fashion entrepreneurship for both short-term responsiveness and long-term sustainability. Louis Vuitton represents a leading example of how a heritage brand can successfully to meet the shifting demands of modern consumers, especially in the dynamic Asian market. The brand’s strategic integration of timeless elegance and contemporary innovation reflects its commitment to continuous brand development. This study uses a literature review methodology of draws upon key theories in marketing strategy, luxurious branding, and consumer loyalty management. Key findings reveal that Louis Vuitton strategically engages in co-branding with emerging artists and emphasizes sustainability and environmental consciousness (Zhu, 2023). The brand further adopts ARTification, embedding artistic value into its products to enhance emotional engagement and collectible worth. Through art-based strategies, Louis Vuitton has created distinct brand differentiation in the luxury fashion landscape. Despite global market conditions, Louis Vuitton continues to preserve its heritage while responding to contemporary consumer expectations. The brand's balance of tradition and innovation has sustained its global leadership in the luxury and high-end fashion sector.