Journal of Home Economics Technology and Innovation

The use of Banana Syrup as a Substitute for Caramel in Cereal Bar Products

Sun, 16 Jun 2024 00:00:00 +0700

The research use banana syrup as a substitute for caramel in cereal bar products aimed to determine suitable formulations and optimal levels of banana syrup substitution. Various proportions of banana syrup replacing caramel at 0%, 25%, 50%, 75%, and 100% were evaluated for their physical, chemical, and sensory characteristics using a 5-Point Hedonic Scaling Test and analyzed statistically with ANOVA. Results revealed that the panelists favored the formulation with 34.83% caramel, 7.74% sunflower seeds, 18.38% oats, 9.67% pumpkin seeds, 1.93% sesame seeds, 10.05% cornflakes, 14.50% flaxseed, and 2.90% coconut oil (formula 2). Substituting caramel with banana syrup showed no significant difference in sensory attributes and physical qualities such as texture (crispiness) among samples. Additionally, the chemical quality parameter, water activity (a_w), remained consistent across formulations with 0% and 100% substitution. Consequently, adopting a 100% substitution ratio of banana syrup for caramel is recommended for developing compressed cereal products.

Developing problem-solving abilities of kindergarten 3 students using experiential activities based on the design thinking process

Janjira Oonloet, Wanitcha Sittipon, Kittima Boonyos — Sun, 16 Jun 2024 00:00:00 +0700

The purpose was to study and compare problem-solving abilities using experiential activities based on the design thinking process of students in kindergarten 3. The sample group consisted of male and female students aged 5–6 years studying in kindergarten. 3, Semester 1, academic year 2023, Rajamangala Kindergarten Demonstration School, 20 students, obtained from Custer Random Sampling. The one-group pre-posttest design experiment was conducted eight times, for 40 minutes each time. The research tools were a plan for organizing activities to enhance experiences according to the design thinking process and a form to assess the problem-solving ability of students in Kindergarten Year 3. The data were analyzed by descriptive statistics and t-test-dependent.

The research results found that after organizing activities to enhance experiences according to the design thinking process, the overall problem-solving ability of kindergarten 3 students is at a very good level. And when considering each aspect, it was found that identifying problems and selecting solutions Following the solution and specifying the results of solving problems, it's at a very good level. And when comparing the problem-solving abilities of students in kindergarten 3, both overall and in each aspect, they were higher than before the experience-enhancing activities based on the design thinking process were organized. Statistically significant at the .05 level.

The development of OTOP business potential for producing Handicraft Paper Kan Bua Luang and Distribution channel creation to strengthen the community of Phonphiman Village, Thanyaburi

Sun, 16 Jun 2024 00:00:00 +0700

This research used a quantitative research approach to examine community fundamentals. OTOP product operator Pornpiman Village, Thanyaburi District, and the use of qualitative research approaches by using in-depth questionnaires and in-depth interviews and small group seminars to get basic information and insights in knowledge of OTOP product manufacturing experience and business knowledge OTOP product distribution for the design, training, invention of OTOP products, fine arts from Kanbua Luang paper, packaging design and fabrication, business management training ,business planning and creating distribution channels for OTOP products, handicrafts, Paper Kanbua luang and more. To strengthen the community of Phon Phiman Village, Thanyaburi District

The population used in this research was the participants of the seminar on making products, making products from Kan Bua Luang paper. Business management approach and the creation of distribution channels for all products of 45 people. The research instruments were questionnaires and statistics used for analysis such as percentage (%), mean score (X), standard deviation (S.D.). There are people with higher education levels. 10 students at the bachelor's degree, accounting for 22.0 percent, and have a lower education level. At the bachelor's degree, there were 35 people, representing 78.0 percent. Problems and needs to develop business management potential of entrepreneurs, research results show The selection of training needs to develop knowledge on 3 main topics as follows: No. 1 needs training on marketing development and creating distribution channels 51.11%. The participants of the seminar 45 people have a need for training. Mean score (X) = 4.44 and standard deviation (SD) = 0.59, 2nd place, 31.11% of OTOP packaging design, mean score (X) = 3.62 and standard deviation (SD). = 0.78, 3rd place, product diversity development, 17.78%, mean score (X) = 3.24 and standard deviation (SD) = 0.65.From quantitative and qualitative data The researcher analyzes and organizes business management knowledge development training. Marketing, creating distribution channels Get successful results Pornpiman Village Community Able to produce handicraft paper Able to manage the community in doing business And building distribution channels With continuous improvement and development with a group of researchers as a constant advisor

Evaluating Satisfaction with a 3D Clothing Simulation Program by Adding Fabric Physical Functions

Sun, 16 Jun 2024 00:00:00 +0700

This research focused on developing 3D programming techniques in V.T. Garment Company Limited, Pattern Department. To achieve maximum quantitative and qualitative efficiency, this study aimed to analyze the problems and limitations of the Vstitcher program to develop a manual for using the Vstitcher program effectively. And to assess satisfaction with the manual from users of the Vstitcher program in the company. The research method was to select 4 experts and representatives from the company to try out the technical manual for using the program and evaluation of satisfaction with the program user manual. The tool for collecting data was a questionnaire. Statistics for data analysis were percentage, mean, and standard deviation. The results of the study found that adding physical input in 3 forms, namely 1. increasing the flexibility of the fabric to suit the type of clothing, 2. increasing the fluffiness, and 3. Increasing the texture of the fabric resulted in a method of increasing the Physical value. Physic Model 1 ( = 4) Model 2 ( = 4.3) Model 3 ( = 4.08) Summary of the satisfaction check of the Physic value increase method was at a high level. The average is 4.13 The result is that the pattern department can deliver work according to the plan, and the company can reduce production time and costs, increasing sustainable profits.

Effects of using dyes from coffee grounds for dyeing bamboo strips in handicrafts

Jirayut Dhunkhunthod , Surark Clongsamsib, Vinai Taravet, Sopida Wisansakkul — Sun, 16 Jun 2024 00:00:00 +0700

This research is an experimental research study to study the effect of using dye from coffee grounds for dyeing bamboo sticks in handicrafts. It began with a study of the extraction of dyes from coffee grounds. The factors that were studied and tested included the type of coffee grounds which were changed into 2 types, consisting of fresh coffee grounds and coffee capsule grounds. And study the amount of coffee grounds, varying it into 2 levels, consisting of 200 and 400 grams per 1,000 milliliters of water. A total of 4 items were obtained, which were then analyzed for color using the L* a* b* system. The results of the experiment found that fresh coffee grounds in the amount of 400 grams per 1,000 milliliters of water is most suitable for use in dyeing bamboo sticks. It was found that the brightness value (L*) was equal to 62.29 + 0.22, the a* value was equal to -2.44 + 0.06, and the b* value was -5.85 + 0.06. After that, it was tested for dyeing on bamboo sticks. The factor studied was the type of adhesive agent was divided into 2 types, consisting of alum and table salt, and the time for soaking the adhesive agent was studied in 2 periods, consisting of 12 hours and 24 hours, to obtain a total of 4 experimental items. When tested for color value, it was found that products using alum were the adhesive agent, and soaking time of 24 hours has the best product color properties with an L* value of 74.02 + 0.50, a* value of 5.04 + 0.35, and b* value of 5.99 + 0.36, which is appropriate. To be further developed in basketry products very well.

Selection of optimum formulas for development of shrimp sour curry flavor konjac jelly products by evaluating sensory quality

Sun, 16 Jun 2024 00:00:00 +0700

The objective of this research is to study a suitable formula for the development of shrimp sour curry flavor konjac jelly products. The factor studied was the ratio of konjac powder to carrageenan, which was changed to 3 levels: 2:1, 3:1, and 4:1. The appropriate formula was selected by analyzing the pressure value. and evaluating consumer preferences. The results showed that the appropriate ratio of konjac powder to carrageenan for the development of konjac shrimp curry flavor konjac jelly was 3:1.

Application for Internet of Things increases efficiency in textile business.

prasong uthai, Pratipat Yamchutikirdmanee, Sombat Teekasap — Sun, 16 Jun 2024 00:00:00 +0700

This explains more about the use of internet technology for the details of production in a business that may make it possible to know various information. of the Internet to information devices and automate the operation of various components. For use in various business... To see the production of products and the production control system. of internet projects in important businesses In addition to that and production control of computer systems, production control systems and continuous control are possible. In time, B can check controls in advance, while being able to control controls and prolong the time of control. Direct investigations that can inspect production that affects the environment in product quality that can control production and can be extended Consumer demand and IoT performance require significant efforts and will continue to grow by manufacturers by 2030. External monitoring IoT market value will include 2 IoT-first control systems that can help drive Product production systems and production control systems are beneficial to business control systems and systems.

Pathogenic Microorganisms in Foods

Shompoo Yimtoe — Sun, 16 Jun 2024 00:00:00 +0700

Gastrointestinal disorders are a very common disease in the general population. Although the symptoms may not be severe, they are problems in everyday life. They occur for a variety of reasons but are mostly caused by eating and drinking. Microbial pollution causes the disease. When gastrointestinal cause inflammation or irritation to the intestinal gland, and if the toxins are released by the disease, they become more severe. Generally, patients have symptoms such as fever, abdominal pain, constipation, and may have nasal bleeding with stools. The pathogenic agents that spread include Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Shigella spp., Salmonella typhimurium, Salmonella typhi, Campylobacter jejuni, Lytosteria monocytogenes, Campylobacter coli and Escherichia coli, which should be used as a genetic agent to protect people from bacterial infections.