Journal of Home Economics Technology and Innovation

Effects of Bleaching Agent Treatment on Pumpkin Vines for Wickerwork Products

Wed, 25 Dec 2024 00:00:00 +0700

This research aimed to study suitable types of pumpkin vines and treatment processes, as well as to examine the chemical and physical properties of pumpkin vine fibers for wickerwork applications. The study investigated two types of pumpkin vines: fresh and dried. The bleaching treatment duration was varied at three levels: 0, 4, and 8 hours, using a 1:1 ratio of bleaching agent to water. A completely randomized factorial design was employed, resulting in 6 experimental treatments. Results showed that dried pumpkin vines treated with bleaching agent for 4 hours exhibited optimal characteristics, with a moisture content of 28.93 ± 1.10%, tensile strength of 74.87 ± 1.67 N, brightness value (L*) of 79.45 ± 0.04, color value (a*) of 1.35 ± 0.03, and color value (b*) of 1.34 ± 0.03. These characteristics were suitable for subsequent glycerin treatment. The glycerin treatment phase examined soaking durations at three levels: 1, 2, and 3 days. The findings indicated that specimens treated with glycerin for 3 days demonstrated optimal characteristics for wickerwork product formation, with a tensile strength of 95.85 ± 0.34 N.

Development of Mulberry Jam Fortified with Banana Peel Powder

Wed, 25 Dec 2024 00:00:00 +0700

This research focused on developing mulberry jam fortified with banana peel powder to address food waste concerns while enhancing the product's nutritional value. The objectives were to: 1) establish a standard formula for mulberry jam production, 2) investigate the effects of varying banana peel powder fortification levels (0%, 1%, 3%, 5%, and 7%), and 3) evaluate the physical, chemical, and sensory characteristics of the products. Results revealed that the optimal jam formula consisted of 44.54% mulberry fruit, 27.84% water, 0.45% pectin, 28.39% brown sugar, and 0.45% banana peel powder (1% level), which received the highest overall acceptance score of 7.47±0.73 on a 9-Point Hedonic Scale. Physical and chemical analysis of the jam fortified with 1% banana peel powder showed total soluble solids of 46.50±1.32 °Brix and water activity (a_w) of 0.897±0.003. No significant statistical differences were found in total soluble solids among the 1%, 3%, and 7% fortification levels. Although higher fortification levels (3% and 5%) could potentially reduce more food waste, improvements in texture and taste characteristics are needed to enhance consumer acceptance. Future research should explore shelf-life extension, taste balance optimization (such as increasing acidity), and the use of fresh mulberries instead of frozen ones to enhance flavor quality. This research demonstrates the potential of incorporating banana peel powder into mulberry jam, not only reducing food waste but also creating value-added products aligned with sustainable Zero Food Waste principles.

Effect of organising creative art activities using loose parts materials on the cooperation behaviour of third-year kindergarten students

Wanwipa Khammuang, Supamas Limwattanapong, Pornsiri Santum — Wed, 25 Dec 2024 00:00:00 +0700

The purpose of this research was to examine the cooperative behaviour of third-year kindergarten students, comparing their behaviour before and after engaging in creative art activities using loose parts materials. The cluster random sampling method was used to collect a sample of 35 students, aged 5-6 years, enrolled in kindergarten 3, semester 2, and the academic year 2023 at Wat Khian Khet School in Pathum Thani Province. The research method used a one-group pretest-posttest experimental design. The research instruments included 24 creative art activity plans using loose parts materials and a cooperation behaviour observation form. The experiment duration was 8 weeks, 3 days a week, 30 minutes a day, for a total of 24 sessions. The data was statistically analysed by using the mean score and t-test dependent. The research findings revealed that: 1. Before the experiment, third-year kindergarten students had cooperation behaviour in all aspects and was at a moderate level overall. After the experiment, the students' cooperation behaviour improved in all aspects. Overall, the level of cooperation was satisfactory. 2. After organising creative art activities using loose parts materials, it was found that the third-year kindergarten students had cooperation behaviours in all aspects after the experiment, which were significantly higher than before the experiment at a statistical level of .05.

Design of Unisex Fashion Clothing using the Creative Batik Technique with Free-Form Patterns from Natural Indigo Dye

Wed, 25 Dec 2024 00:00:00 +0700

This research aimed to determine the optimal wax resist formula and design unisex fashion clothing using creative batik technique with free-form patterns from natural indigo dye. The study population consisted of 100 general participants from Rajamangala University of Technology Thanyaburi. Statistical analysis employed percentage, mean, and standard deviation.

The findings revealed that Formula 1 was optimal for wax resist preparation, comprising 30 grams of rice flour, 0 grams of glutinous rice flour, 32 grams of water, 2 grams of vegetable oil, 23 grams of salt water, and 13 grams of lime water. The resulting paste exhibited finely distributed, uniform cracking patterns. The fabric patterns showed minimal light color gradation with relatively distinct designs. Formula 1 was subsequently used to produce fabric for unisex clothing using creative batik technique with free-form patterns from natural indigo dye. Five design concepts were developed, with Design 4 receiving the highest satisfaction score (mean = 4.67 ± 1.45). This design was selected for prototype development, featuring a Hawaiian collar shirt with 3/4 sleeves adorned with floral cutwork patterns, and loose-fitting flared trousers embellished with floral cutwork at the hem and warm-tone color detailing.

Value Enhancement of Second-Hand Clothing through Deconstruction Concept

Wed, 25 Dec 2024 00:00:00 +0700

This research aimed to develop design approaches for second-hand clothing using the Deconstruction concept to enhance value and sustainability in the fashion industry.

The findings on value enhancement of second-hand clothing through Deconstruction revealed that this concept, when applied to fashion design, involves dismantling garment structures and reconstructing them with new design perspectives. This process enables the creation of new wearable pieces through various techniques, representing a unique art form that reflects the artist's identity through fabric manipulation, ultimately transforming into valuable wearable art. Analysis of five fashion brands implementing Deconstruction concepts - COMME des GARÇONS, Yohji Yamamoto, Andreas Kronthaler for Vivienne Westwood, Dry Clean Only, and La Rocca - revealed shared production approaches incorporating deconstruction, patchwork, and upcycling concepts. The researcher synthesized these concepts through a moodboard and created a collection of six outfits using second-hand denim. These designs were evaluated by five textile and clothing experts, comprising three tailoring specialists and two design experts. All six outfits received positive evaluations, confirming their production viability. The garment production process consisted of seven steps: 1) pattern drafting, 2) second-hand denim selection, 3) cleaning and drying, 4) cutting and pattern placement, 5) sewing, 6) model fitting, and 7) photography.

Development of Syrup Products from Hom Thong Bananas

Wed, 25 Dec 2024 00:00:00 +0700

This research aimed to develop a syrup product from Hom Thong bananas by investigating the production process and comparing syrup quality using four different types of sugar (black sugar, brown sugar, white sugar, cane sugar) and honey. The production utilized a 1:1 ratio of banana to sweetener and was stored at room temperature for 15 days. The samples were evaluated for physical and chemical properties, including color values (L*, a*, b*), sweetness, pH, alcohol content, and sensory acceptance using a 9-point hedonic scale test with 50 panelists.

Results showed that the color values L*, a*, and b* of the syrups ranged from 3.88-32.34, 2.03-8.69, and 6.24-29.21, respectively. Brown sugar yielded the highest brightness value, while cane sugar produced the lowest. Positive a* values indicated red tones, while positive b* values indicated yellow tones. Sweetness and pH values ranged from 57.93-72.80 °Brix and 4.31-5.04, respectively. All syrup samples contained either no or negligible alcohol content. Sensory evaluation revealed that Formula 2, prepared with Hom Thong bananas and brown sugar, received the highest preference scores.