Journal of Applied Science and Innovation

Artificial Intelligence in Science and Technology Education: Potential, Ethics, and Educator Competency for the 21st Century

2026-05-04T16:56:10+07:00

This article examines the role and potential of Artificial Intelligence (AI) in enhancing the quality of science and technology education, pursuing four primary objectives: analyzing the mechanisms through which AI enables personalized learning experiences, evaluating the effectiveness of Learning Analytics systems in monitoring student progress, exploring the ethical challenges arising from the application of technology in educational contexts, and formulating policy recommendations for institutional administrators and relevant policymakers. The study draws on systematic review of studies conducted over the past decade, complemented by case study analysis from leading educational institutions at both the international level and within the Thai context. The findings indicate that AI demonstrates moderate-to-high positive effect sizes on learning outcomes, particularly in supporting individualized learning and delivering real-time feedback. Nevertheless, such success is significantly associated with teachers' digital competency, which converging research consistently identifies as an indispensable factor in driving digital transformation in the classroom. Furthermore, while AI holds considerable potential for reducing educational inequality, these technologies in practice remain concentrated in resource-rich institutions, and give rise to substantial concerns regarding student data privacy and algorithmic bias that require systematic and sustained policy intervention.

Benthic Fauna and Environmental Quality Assessment of Water Bodies in Phra Nakhon Si Ayutthaya Province: A Synthetic Review from Natural Waters, Community Areas, and Aquaculture Systems

2026-06-19T13:26:50+07:00

Benthic fauna are important components of aquatic ecosystems. They can be used as biological indicators of the environmental quality of water bodies because they are closely associated with bottom substrates and sediments, have limited mobility, and exhibit different tolerance levels to environmental changes. This academic article aims to synthesize knowledge on the application of benthic fauna for assessing the environmental quality of water bodies in Phra Nakhon Si Ayutthaya Province, Thailand, based on case studies from three major groups of water bodies: natural waters, community areas, and aquaculture systems. These groups covered major subtypes of water bodies, including main rivers, urban community waters, agricultural canals, retention areas, river cage aquaculture, earthen ponds and aquaculture areas, and local community ponds and water bodies. The synthesis indicates that different types of water bodies are exposed to different environmental pressures, resulting in distinct patterns of benthic faunal composition, abundance, and roles in indicating environmental quality. Pollution-tolerant benthic fauna, particularly aquatic oligochaetes in the families Tubificidae and Naididae, together with chironomid larvae in the family Chironomidae, tend to dominate areas affected by domestic wastewater, agricultural activities, and aquaculture systems. In contrast, some freshwater mollusks, freshwater shrimps, and aquatic insect larvae may indicate habitats that remain suitable for several groups of aquatic organisms or moderate water quality. The integration of benthic fauna with benthic fauna indices, specifically the BMWPthai Score and ASPTthai, together with water quality data, sediment characteristics, and community participation, can provide a practical and low-cost biomonitoring tool suitable for local communities and systematically support local-scale water body management. This approach should be further developed as part of provincial-level environmental monitoring to identify risk areas and guide continuous water body management planning.

Effect of Sacha Inchi Pressed Cake on the Quality of Instant Sacha Inchi Powdered Beverage

2026-04-07T20:16:57+07:00

This study aimed to develop an instant powdered beverage from sacha inchi pressed cake by incorporating the pressed cake at four different levels: 40%, 50%, 60%, and 70%. The results indicated that varying levels of sacha inchi pressed cake had no significant effect on the pH and viscosity of the beverage formulations. However, increasing the proportion of pressed cake significantly affected the moisture content, total soluble solids, and bulk density of the instant powdered beverage (P ≤ 0.05). In addition, the water absorption index increased proportionally with higher levels of sacha inchi pressed cake incorporation. Sensory evaluation revealed that formulations containing 40% and 50% pressed cake showed no significant differences (P > 0.05) in scores for sacha inchi aroma, sweetness, viscosity, and overall acceptability. Therefore, the formulation containing 50% sacha inchi pressed cake was selected as the optimal formulation, with an overall acceptability score of 6.82±1.79, as it provided the highest utilization of pressed cake while maintaining acceptable sensory quality.

Requirements Analysis of a Poverty Household Information System for Government Agency Officers in Nakhon Ratchasima Province

2026-05-03T08:20:48+07:00

This study aimed to analyze the requirements of a poverty-household information system from the perspective of government officers and to develop the Sequential Mixed-Methods Requirements Analysis Framework (SMRAF) for e-government information system projects. The study was conducted in Nakhon Ratchasima Province, Thailand, using a sequential exploratory mixed-methods design (QUAL quan) involving 20 participants from 10 government agencies. The qualitative phase employed focus group discussions and thematic analysis to identify system requirements, while the quantitative phase utilized a five-point Likert-scale questionnaire and the MoSCoW prioritization framework to validate and prioritize the identified requirements. The findings revealed five major requirement categories: (1) system accessibility and usability, (2) data coverage and quality, (3) data deduplication, (4) reporting and analytical functions, and (5) system integration. Among these, data deduplication received the highest priority rating ( = 4.75, SD = 0.44) and was classified as a Must Have requirement. Participants from all agencies emphasized the recurring issue of identical households appearing across multiple databases, which negatively affected the accuracy and fairness of public assistance allocation. Quantitative findings confirmed the qualitative results for the first four categories and further revealed differences in digital literacy and system understanding among user groups regarding system integration requirements. This study provides a validated set of requirements for poverty-household information systems in the Thai context and proposes the SMRAF framework as a practical approach for requirements analysis in e-government information system projects involving stakeholders with varying levels of technological understanding.

Influence of Traditional Starters on the Quality and Fermentation of Black Glutinous Rice Khao-Mak in Lower Northern Thailand

2026-04-28T15:41:14+07:00

Khao Mak, fermented sweet rice, is a traditional Thai dessert that is still popular in the lower northern region. There are a variety of Look Pang, a traditional Thai fermentation starter, that are used as fermentation seedlings and affect the quality of fermented sweet rice in the area. The purpose of this study was to study the chemical quality (total soluble solids, alcohol, and pH value) and organoleptic properties of black glutinous rice fermented with Look Pang produced from Phitsanulok (Bang Rakam Districts (BR-PL) and Phrom Piram Districts (PP-PL)), Phichit (Noen Po Sub-districts (NP-PC) and Kamphaeng Din (KD-PC), Sam Ngam Districts) and Sukhothai (Mueang District, Sukhothai Province (MS-ST)). Only black glutinous rice fermented from Look Pang KD-PC with total soluble solids, alcohol and pH values is in line with the standard of MPC 162/2003 and received a preference score based on the 9-point hedonic scale in terms of sweetness, alcohol flavor, texture, and overall preference higher than black glutinous rice fermented with Look Pang from other sources. The rating was included in the moderate - very liked level with a score of 7.17 points. The use of different amounts of Look Pang KD-PC (0.40 – 1.00%, w/w) did not cause a difference in the total amount of soluble solids, alcohol content and pH value of black glutinous rice Khao-Mak after 3 days of fermentation.

Development of Red Jasmine Brown Rice Gel Food Supplemented with Cricket Powder and Sweetened with Erythritol

2026-05-28T23:57:15+07:00

This research aimed to develop a gel food product from red jasmine brown rice supplemented with cricket powder using erythritol as a partial sugar substitute to enhance nutritional value and develop an alternative functional food for elderly consumers and health-conscious individuals. The effects of cricket powder supplementation at levels of 0, 5, 10, 15, and 20% of the total formulation on the physical, chemical, microbiological, and sensory properties of the gel product were investigated. The results demonstrated that increasing cricket powder levels significantly decreased lightness (L*) and redness (a*) values, while yellowness (b*) and firmness values significantly increased (P 0.05). In addition, total soluble solids tended to increase with increasing cricket powder content, whereas pH values slightly decreased. Microbiological analysis revealed that all formulations complied with food safety standards, with low levels of total viable count, yeast and mold, and fecal coliform bacteria. Sensory evaluation conducted by 50 untrained panelists indicated that the formulation containing 15% cricket powder received the highest scores for appearance, color, texture, and overall acceptability, with an overall liking score of 7.101.39, corresponding to a moderate to high preference level. Therefore, supplementation with 15% cricket powder was considered the most suitable level for developing red jasmine brown rice gel food, as it provided a good balance between nutritional enhancement, product quality, and consumer acceptance. The developed product has potential for further application as a functional food and alternative food product for elderly consumers in the future.

Potential of the Spionid Polychaete Prionospio membranacea for Bioremediation of Organically Enriched Sediments Beneath Green Mussel Rafts in Sriracha Bay, Chon Buri Province

2026-06-09T16:44:19+07:00

Organic enrichment in sediments beneath green mussel rafts is an important environmental problem in coastal aquaculture areas because it can lead to sediment deterioration, sulfide accumulation, and changes in benthic faunal communities. Bioremediation using native benthic organisms is therefore a promising approach for reducing environmental impacts in coastal culture systems. This study aimed to evaluate the potential of the polychaete Prionospio membranacea for bioremediation of organically enriched sediments beneath green mussel rafts in Sriracha Bay, Chon Buri Province, Thailand. Adult polychaetes were collected from organic-rich coastal sediments, induced to spawn under laboratory conditions, and mass-cultured until the early benthic stage. The early benthic stages were then released into sediments beneath green mussel rafts at a density of 400 individuals/m² and compared with a control area without polychaete addition. Bioremediation performance was evaluated after 30 days based on growth, biomass increase, organic matter content, sulfide concentration, and benthic faunal abundance. The results showed that P. membranacea exhibited apparent recovery and establishment, grew, increased biomass, and established a population in sediments beneath green mussel rafts. The addition of P. membranacea reduced organic matter content by 38.53–46.05% and sulfide concentration by 6.29–16.18% within 30 days. Non-netted plots tended to show higher reduction efficiency than netted plots. These findings indicate that P. membranacea has potential as a native bioremediation organism for improving organically enriched sediments in coastal mussel culture areas. Further studies under different seasons, longer experimental periods, and varying stocking densities are recommended to optimize its practical application in coastal aquaculture management.

An Intelligent Resume Builder based on Modern Web Architecture using Generative Artificial Intelligence

2026-05-27T11:23:20+07:00

This research aims to develop and evaluate an intelligent resume generation system capable of adapting content to specific job requirements by integrating artificial intelligence with a serverless edge computing architecture. The system was developed using Next.js, Tailwind CSS, Hono Framework on Cloudflare Workers, and Cloudflare D1, together with the Gemini 2.5 Flash API for automated resume content analysis, recommendation, and summarization. The results indicate that the proposed system successfully supports the complete resume creation process, including information input, template selection, AI-assisted processing, and PDF export. The system also demonstrated fast response performance through the Cloudflare Edge Network. Overall performance evaluation was at a high level ( = 3.94, S.D. = 1.00) The highest-rated item was the appropriateness of colors, web tone, and font sizes ( = 4.38, S.D. = 0.83), followed by the rapid response of the web application ( = 4.22, S.D. = 0.94), and the accurate real-time resume preview ( = 4.19, S.D. = 1.00). The findings demonstrate that the developed system can significantly enhance resume creation efficiency and highlight the potential of integrating artificial intelligence with modern web applications for future intelligent system development.

Development of an Information System for Online Classroom Management at Sribangsai School

2026-06-04T16:31:50+07:00

Traditional classroom management in Thai schools often faces challenges in monitoring student attendance, recording academic performance, and managing classroom activities, which can reduce the efficiency of teaching and administrative processes. This study aimed to develop an online classroom management system for Sribangsai School, evaluate its performance, and investigate user satisfaction with the developed system. The research adopted the System Development Life Cycle (SDLC) approach, including system analysis, design, development, testing, deployment, and evaluation. The system was developed as a web-based application using Google Apps Script and Google Sheets to support student information management, attendance tracking, class scheduling, behavioral score recording, student health monitoring, savings records, and report generation. The results indicated that the developed system effectively supported classroom management and educational administration. Evaluation by three information technology experts revealed that the overall system quality was at a high level ( = 4.23, S.D. = 0.26). In addition, the satisfaction assessment of 60 users showed a high level of overall satisfaction ( = 4.18, S.D. = 0.48), particularly in terms of system design, ease of use, and functionality. The findings demonstrate that the developed system is suitable for practical implementation and can enhance the efficiency of classroom management, reduce administrative workload, and improve access to student information. In conclusion, the online classroom management system developed in this study provides an effective digital solution for classroom administration and supports the integration of information technology into educational management. Future development should focus on improving system performance and expanding interoperability with other educational information systems.

Development of Butter Cookies with Partial Wheat Flour Substitution by Sacha Inchi Press Cake and Supplementation of Banana Blossom Powder

2026-06-07T19:59:39+07:00

This research aimed to investigate the appropriate formulation of butter cookies incorporating Sacha inchi press cake and banana blossom powder as alternative ingredients. The study consisted of three experimental stages, including the selection of a standard butter cookie formulation, the substitution of wheat flour with Sacha inchi press cake at levels of 15%, 30%, and 45%, and the supplementation of banana blossom powder at levels of 5%, 10%, 15%, and 20% of the formulation. Sensory evaluation was conducted using a 9-point hedonic scale to assess appearance, color, aroma, taste, texture, and overall acceptability. Fifty untrained panelists participated in the sensory evaluation, and the data were analyzed using analysis of variance (ANOVA) and Duncan’s New Multiple Range Test at a significance level of p ≤ 0.05. The results revealed that the third standard butter cookie formulation received the highest overall acceptability score. Substitution of wheat flour with 15% Sacha inchi press cake provided the highest scores for taste, texture, and overall acceptability, with an overall liking score of 8.16 ± 1.07. In addition, supplementation with 5% banana blossom powder resulted in the highest overall acceptability score of 8.20 ± 0.88. The developed product exhibited a desirable crispy and crumbly texture, pleasant aroma, and high consumer acceptance at the level of “liked very much” to “liked extremely”. The findings suggest that Sacha inchi press cake and banana blossom powder can be utilized as alternative ingredients in butter cookie production while maintaining favorable sensory characteristics and consumer acceptance.