Community University Engagement Journal (CUE-J)

Innovation in closed-system production of Wolffia and development of high-protein commercial products at the community level in Maha Sarakham Province

2024-09-18T20:41:52+07:00

The production and cultivation of watermeal (Wolffia) focuses on developing efficient methods to reduce costs and increase commercial value. This involves using locally sourced materials to construct a prototype farm. The two main species of Wolffia found in Thailand are Wolffia arrhiza and Wolffia globosa, which differ in their physical characteristics and growth patterns. Cultivation is carried out in cement ponds, where water quality is controlled, and plant-based nutrients are used instead of fermented animal manure to reduce the risk of contamination by pathogenic microorganisms such as E. coli and coliforms. The nutrient formula was developed using plant protein and amino acids to accelerate growth, along with the use of seaweed stimulants and enzymes like humic acid, which enhance the efficiency of nutrient absorption. This system development aligns with GAP (Good Agricultural Practices) and organic farming standards to build consumer confidence and prepare for commercial production.

Water quality analysis results of the cultivation water showed that physical and chemical parameters met the standards, except for heavy metals such as cadmium and chromium, which were found to exceed the standard limits due to the use of cow manure fertilizer and seaweed. Furthermore, the quantity of total coliform bacteria exceeded the standard limit in all cultivation water samples. Therefore, Wolffia should be washed multiple times or cooked thoroughly to ensure safety before consumption. In terms of nutritional value, the Wolffia yield cultivated with seaweed fertilizer had higher protein, fat, and crude fiber content than that cultivated with cow manure fertilizer. Harvesting at the appropriate time yields Wolffia with high nutritional value, especially when cultivated for a single harvest. The development of products and processing of Wolffia to increase commercial value helps generate sustainable income for the community. Examples of developed products include Wolffia ice cream and Wolffia spaghetti noodles. Wolffia ice cream is a homemade green tea ice cream blended with dried roasted Wolffia, containing natural ingredients such as condensed milk, pasteurized fresh milk, and whipping cream, thus increasing its nutritional value, particularly protein and antioxidants. Wolffia spaghetti noodles use dried roasted Wolffia mixed with wheat flour and chicken eggs, enhancing protein and dietary fiber. These products exemplify food innovation that integrates local ingredients with Western cuisine, promoting the use of community resources to increase nutritional value, especially protein and antioxidants.

Development of a Learning Center and Career Advancement in Natural Dyeing in Maha sarakham Province.

2024-10-03T17:02:18+07:00

The project for the development of a Learning Center and Career Advancement in Natural Dyeing in Maha sarakham Province aims to: 1) Establish a learning center to serve as a repository of knowledge and training; 2) Collect, disseminate, and develop knowledge related to natural dyeing from local experts and specialists; and 3) Enhance the natural dyeing profession in the province to compete in the global market. The target groups include community enterprises and local weaving profession groups, comprising 30 individuals, as well as 20 interested members of the public in textile production, selected through purposive sampling. The project evaluation tools include: 1) A questionnaire assessing the suitability of establishing the learning center as a knowledge repository and training hub; 2) A satisfaction questionnaire for training activities aimed at enhancing natural dyeing capabilities; and 3) A cost calculation table for natural dyeing with raw materials. Data will be analyzed using mean, standard deviation, and t-test.

The evaluation results found:

Based on a survey of 50 participants, the overall opinion regarding the establishment of the Learning Center and Career Development in Natural Dyeing is positive, with a mean score of 4.85, indicating a high level of agreement. The detailed evaluation results, ranked from highest to lowest, are as follows:

The highest agreement was for Question 2: “Do you think the establishment of the center is necessary for career development in the community?” with a mean score of 4.96, indicating a high level of agreement.
The second-highest agreement was for Question 9: “Do you think the center should be located at Mahasarakham University?” with a mean score of 4.94, also indicating a high level of agreement.
The lowest agreement was for Question 5: “Do you think the establishment of the center will promote tourism in the community?” with a mean score of 4.76, still indicating a high level of agreement.

From the survey of 50 participants regarding their satisfaction with the training activities aimed at enhancing capabilities in natural dyeing, the overall satisfaction was found to be positive, with a mean score of 3.99, indicating a good level of satisfaction. When considering the three categorized aspects, it was found that:

For the aspect of the training/location of study visits, the overall satisfaction had a mean score of 3.72, indicating a good level of satisfaction. However, one point regarding accommodation, food, beverages, and other services had a mean score of 3.05, indicating a moderate level of satisfaction.
For the content and activities, the satisfaction had a mean score of 4.13, indicating a good level of satisfaction.
For the benefits received from participating in the conference, the satisfaction also had a mean score of 4.13, indicating a good level of satisfaction.
The results of the evaluation on the utilization or the increase in community income or reduction in expenses after the training aimed at enhancing capabilities in natural dyeing showed that, when calculating the cost of the dyeing process for 1 kg of fiber, expenses could be reduced by 40.79%. This demonstrates that developing the dyeing process using natural raw materials can lower production costs for entrepreneurs, resulting in increased profits compared to chemical-based production processes.

Development of Livestock and Safe Food Production Capabilities in Na Si Nuan Subdistrict, Kantharawichai District, Maha Sarakham Province

2025-12-02T09:16:37+07:00

This project aimed to enhance sustainable livestock and food production practices in Na Si Nuan Subdistrict, Kantharawichai District, Maha Sarakham Province. Through a collaborative effort between Mahasarakham University and local communities, the project focused on addressing key agricultural challenges such as limited access to modern veterinary care, high costs of livestock management, and traditional farming practices. The "Happy Chicken" cage-free farming model was introduced as a sustainable alternative, improving animal welfare and increasing egg production. Comprehensive training workshops provided local farmers with essential knowledge in livestock management, disease prevention, and biosecurity. The project also included vaccination campaigns and veterinary services, which significantly reduced disease incidence among livestock, thereby improving overall productivity. Community engagement was a central aspect, with local leaders and farmers actively participating in the planning and implementation phases. The project also focused on educating younger generations through workshops and an E-book on poultry farming, laying the foundation for long-term sustainable practices. While the project achieved notable short-term successes, including improved livestock health and food security, ongoing challenges such as ensuring the sustainability of these practices remain. The project highlights the importance of integrating academic expertise with local knowledge and suggests that such collaborative approaches can significantly contribute to sustainable rural development. The outcomes of this project provide valuable insights for similar initiatives aimed at enhancing agricultural productivity and economic stability in rural communities.