Dusit Thani College Journal

Development of Khao-tan Product from Riceberry Rice Enhanced with Yellow Marian Plum Flavor and Multigrain Topping

2025-10-31T17:45:37+07:00

This experimental study aimed to 1) determine an appropriate substitution level of Riceberry rice for glutinous rice of khao-tan, 2) determine a suitable level of Marian plum for the khao-tan production process and caramel syrup, 3) analyze nutritional composition and microbiological quality to establish shelf life, and 4) assess consumer acceptance. A randomized complete block design (RCBD) was employed; data were analyzed using ANOVA and DMRT at the 0.05 significance level. Research instruments included sensory evaluation, a consumer satisfaction questionnaire, and standard chemical and microbiological analytical tools.

The optimal formulation consisted of 70% glutinous rice and 30% Riceberry rice. Marian plum pulp at 20% (v/v) effectively replaced watermelon juice, and the topping syrup was prepared with 100% Marian plum pulp. The product provided 190 kcal per 40 g serving, containing 27 g carbohydrate, 3 g protein, 8 g total fat, and no detectable cholesterol. The total plate count and yeasts and molds remained within standards throughout 12 weeks of storage, supporting a 3-month shelf life for products packaged in jars and foil pouches. Among 100 consumers, overall liking reached the “like very much” level (8.26), with 100% acceptance and 88% purchase intention. The developed product shows strong potential as a new item for the RICE CARE community enterprise in Nakhon Nayok, adding value to local raw materials and supporting sustainable community income.

Use of Sago Flour and Grass Jelly as Substitutes in Chinese Steamed Cake Products

2025-09-29T11:40:21+07:00

This research was to develop the Chinese steamed bun product with the objectives to study 1) three basic recipes of Chinese steamed bun, 2) the appropriate amount of three levels of sago flour to replace sticky rice flour in Chinese steamed bun, 3) the appropriate amount of three levels of grass jelly water to replace plain water in Chinese steamed bun using sago flour to replace sticky rice flour, and
4) the physical characteristics and nutritional value of the basic Chinese steamed bun recipe, Chinese steamed bun using sago flour to replace sticky rice flour, and Chinese steamed bun with sago flour using grass jelly water to replace plain water. This research was an experimental study using sago flour to replace glutinous rice flour at levels of 10, 15, and 20 percent of the flour weight and grass jelly water to replace plain water in the Chinese steamed cake recipe using sago flour to replace glutinous rice flour at levels of 50, 75, and 100 percent. The sensory quality was evaluated by 60 panelists. Physical characteristics and nutritional value of the basic Chinese steamed cake recipe, Chinese steamed cake using sago flour to replace glutinous rice flour, and Chinese steamed cake using sago flour to replace plain water were also studied.

The results of the study found that 1) Formula 1 was accepted as the basic formula; 2) 15% of sago flour substituted for glutinous rice flour received similar liking scores to the basic formula (p>0.05); 3) 100% grass jelly water substituted for plain water received the highest liking scores (p≤0.05); and 4) physical characteristics and nutritional value were studied. Physical property testing revealed a decrease in lightness (L*). At the same time redness (a*) and yellowness (b*) significantly increased (p ≤ 0.05) for the control samples, the sago flour substitution samples, and the sago flour mixed with stevia extract, respectively. Textural analysis indicated an increase in hardness, while stickiness decreased significantly (p ≤ 0.05) for the samples with sago flour substitution samples, and the sago flour mixed with stevia extract, respectively. Regarding nutritional composition, fat, total dietary fiber, and ash contents increased steadily from the control group to the sago flour substitution group, and subsequently to the group using both sago flour and grass jelly extract. These results indicate that incorporating sago flour and grass jelly extract into other food and dessert products provide the option for health-conscious consumers.

Production of Chiffon Cake Fortified with Mulberry Leaf Powder for Knowledge Transfer to the Community

2025-11-13T15:46:30+07:00

The objectives of this research were to: 1) select the prototype formula for chiffon cake product; 2) determine the optimal amount of mulberry (Morus alba L.) leaf powder in the chiffon cake; 3) study consumer acceptance of the chiffon cake fortified with mulberry leaf powder; and 4) transfer the production process of the chiffon cake fortified with mulberry leaf powder to the community. The three fortified levels of mulberry leaf powder (3%, 5%, and 10% based on total cake flour weight) were investigated and subsequently subjected to sensory evaluation using a Randomized Complete Block Design (RCBD) with 50 panelists. A 9-point Hedonic Scale was conducted to assess appearance, color, odor, taste, texture (including softness), and overall liking. Data were analyzed using One-way Analysis of Variance (ANOVA), and mean comparisons were conducted using Duncan’s New Multiple Range Test (DMRT) at a 95% confidence level.

The results of the sensory evaluation of chiffon cake for the selection of the prototype formula found that panelists significantly preferred formulation 3 (over formulations 1 and 2) in all aspects (p≤0.05). A study investigating the optimal amount of mulberry leaf powder at three levels (3%, 5%, and 10% of total cake flour weight) found that panelists significantly preferred the chiffon cake with 10% mulberry leaf powder compared to the 3% and 5% fortification (p≤0.05). The mean preference scores for appearance, color, odor, taste, texture, and overall liking were 7.32, 7.32, 7.54, 7.46, 7.42, and 7.36, respectively, which is within the range of "liked moderately". Furthermore, the satisfaction level with the training workshop on the production process of the mulberry leaf powder-fortified chiffon cake was assessed. The results indicated that the participants had the highest level of overall satisfaction with the workshop, with a mean score of 4.65. They believed they could use the knowledge to create a career.

Product Development of Butterfly Pea Bread with Soybean Tofu

2024-12-11T11:39:22+07:00

This research aimed to 1) study the formula of Butterfly Pea Bread and 2) study the appropriate amount of soybean tofu in Butterfly Pea Bread. The experiment was designed in a randomized complete block design (RCBD). The sensory quality in terms of appearance, color, aroma, taste, texture and overall liking was evaluated using a 9-point hedonic scale. Fifty panelists including lecturers, students and personnel from the Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon, were used. The data were averaged ( ), analyzed for variance (ANOVA) and compared for least significant difference (LSD).

The results of the study of three basic bread formulas found that the panelists accepted bread formula 2 the most with overall liking scores for appearance, color, aroma, taste, and texture of the bread at a very like level. The study of the appropriate amount of butterfly pea water for bread products at 4 levels namely 0, 4, 6 and 8 percent of water weight of total ingredients found that the panelists accepted the second butterfly pea flower bread formula at 4 percent of water weight of total ingredients. The overall liking scores for appearance, color, aroma, taste and texture of the butterfly pea flower bread were at the moderate liking level. The study of the appropriate amount of soybean tofu in butterfly pea flower bread products at 4 different levels namely 0, 15, 25 and 35 percent of the total weight of the ingredients used in the formula found that the panelists accepted the butterfly pea flower bread supplemented with 25 percent of soybean tofu of the total weight of the ingredients at the moderate liking level. The addition of tofu affected the color of the butterfly pea flower bread, causing the L* and b* values to decrease the a* value to increase the texture to be harder and denser and it to be more elastic and soft. 100 g of butterfly pea bread with soy tofu contains 46.95 g of carbohydrates, 11.42 g of protein, 6.88 g of fat, 0.75 g of ash, 34.00 g of moisture and 4.00 mg of anthocyanin.

A Study on Natural Dyes and Handwoven Textile Products for Sustainable Knowledge Transfer and Community Participation: A Case of Ban Khlong Bon Tai Weaving Group, Chon Daen District, Phetchabun Province

2025-08-28T07:14:03+07:00

The Ban Khlong Bon Tai weaving group in Chon Daen District, Phetchabun Province, seeks natural dyes and textile products that reflect local identity, particularly purple tones derived from indigenous plants. This study aimed to (1) identify local plants capable of producing durable natural purple dyes for cotton fabric as alternatives to synthetic dyes, (2) Design woven fabric bag products from natural dyes and (3) transfer knowledge of natural dye dyeing to the community. A mixed-methods approach was employed, in which cotton fabrics were dyed with teak leaves, sappanwood, and butterfly pea flowers, combined with alum and limewater mordants, using a 3×2 factorial design. Color parameters (L*, a*, b*) were analyzed with a spectrophotometer, and wash fastness was evaluated according to AATCC standards.

The results indicated that teak leaves produced the most distinct reddish-purple dye. When combined with limewater, the dyed fabric exhibited greater wash fastness (grade 3–4) than with alum, while maintaining good color retention (grade 4–5). The dyed fabrics were further developed into tote bags and souvenir bags. Expert evaluations identified tote bag design 2 and souvenir bag design 3 as the most appropriate, leading to prototype production. Feedback from 30 weaving group members revealed a high level of satisfaction regarding product quality, price, and aesthetic appeal, and highlighted the effectiveness of the workshop in enhancing practical application. This research underscores the potential of local plants in producing durable natural purple dyes and developing distinctive woven textile products. The outcomes highlight opportunities to enhance economic value, strengthen cultural identity, and promote the sustainable self-reliance of community weaving groups.

Comparative Time Series Forecasting of International Tourist Arrivals to Thailand through the Sadao Border Checkpoint, Songkhla Province

2025-11-12T17:24:13+07:00

This study aims to analyze the movement patterns of the number of international tourists entering Thailand through the Sadao border checkpoint in Songkhla Province in each period, in order to examine the trend, seasonal variation, and cyclical components of the time–series, and to compare the forecasting performance between the Holt–Winters exponential smoothing method and the
Box–Jenkins method. The data consisted of monthly numbers of international tourists entering Thailand via the Sadao border checkpoint during 2012 to 2019, totaling 96 months. The data were devided into two subsets: a training set covering 2012–2018 and a testing set for 2019. These datasets were used to estimate and evaluate two time-series forecasting techniques, namely the Holt–Winters exponential smoothing method and the Box–Jenkins model. Model adequacy and forecasting performance were assessed using the mean absolute percentage error (MAPE) and the root mean square error (RMSE).

The results showed that the number of international tourists entering Thailand through the Sadao border checkpoint, Songkhla Province, from 2012 to 2019 exhibited a steadily increasing trend over time and was significantly influended by seasonal factors. The seasonal index was highest in December, followed by June, April, and March, respectively, while September had the lowest seasonal index, followed by January and October. In addition, a cyclical component was observed, as the pattern of increases and decreases in tourist numbers tended to repeat during the same periods each year. The comparison of forecasting performance indicated that the Holt–Winters exponential smoothing method outperformed the Box–Jenkins model, yielding a lower mean absolute percentage error (11.29%) and a lower root mean square error (24,609.12). Therefore, the Holt–Winters exponential smoothing method was found to be more suitable for forecasting the number of tourists entering Thailand through the Sadao border checkpoint than the Box–Jenkins model. Accurate tourist arrival forecasts obtained from such models provide essential information to support tourism policy formulation and planning, as well as to enhance the efficiency of resource management and the long-term development of the tourism sector.

Designing and Developing “Young Entrepreneurs Model” Through the Study from Learners’ Problems to Creating Micro-Success Experiences Along the Way

2025-10-07T20:07:54+07:00

This qualitative research aimed to: 1) explore and analyze the underlying problems of secondary school students from families with economic, social, and learning disadvantages; and 2) design and develop a “Young Entrepreneur Model” as a transformative pathway aligned with the learners’ real-life contexts. The participants were selected using purposive sampling and consisted of four groups: 1) thirty upper secondary school learners from Twarawadee School, Mueang District, Nakhon Pathom Province, who experienced economic and social limitations; 2) twenty teachers and school administrators; 3) five parents and community representatives; and 4) three experts or practitioners in education and career development. The research instruments included brainstorming tools via Padlet and Mentimeter platforms, as well as field notes. Data were collected through observation, in-depth interviews, focus group discussions, and public forums. The data were analyzed using content analysis to identify key issues and themes.

The findings revealed two key results: 1) learners from low-income and socially disadvantaged families faced multidimensional problems including financial hardship, family conflict, poor physical and mental health, low literacy, and learning behaviors misaligned with real-life situations; and and 2) the development of “Young Entrepreneur Model,” which consists of three pathways: 2.1) the Income Path, aimed at generating small-scale income during school years; 2.2) the Life Path, focused on guidance and life design; and 2.3) the Well-being Path, centered on the development of physical and mental health. The model employed integrated learning strategies to enhance competencies and self-esteem. The results indicated that Young Entrepreneur Model can serve as a bridge, transforming learners’ “problems” into “opportunities” for their well-being and career development.

The Study of the Effects of Active Learning and Active Reading Worksheets on Enhancing Teachers’ Instructional Competency in Promoting Reading Comprehension of Primary School Students in Lampang Province

2025-10-17T11:23:18+07:00

This research aimed to assess the active learning management competencies of primary school teachers in small schools in Lampang Province in applying Active Learning approaches combined with Active Reading skill exercises, and to examine the effects of using Active Learning approaches combined with Active Reading skill exercises on the reading abilities of primary school students in small schools in Lampang Province. The research population consisted of 115 Thai language teachers at the primary education level in small schools in Lampang Province, selected through voluntary sampling, and 1,342 students in grades 1-6. This study employed an experimental research design. The research instruments included Active Reading skill exercise workbooks based on PISA assessment guidelines, a teacher competency assessment form for active learning management, and a student reading ability assessment form. Statistical analyses included mean, percentage, and standard deviation.

The research findings revealed that teachers possessed active learning management competencies at an excellent level, with a mean score of 4.48. When examined across three dimensions, the dimension with the highest mean score was learning management at an excellent level with a mean of 4.52, while learning design and learning measurement and evaluation dimensions were at a very good level with means of 4.48 and 4.38, respectively. Students' reading abilities through the use of Active Learning approaches combined with Active Reading skill exercises achieved a mean score of 14.66, which was at a good level, representing 73.30 percent. Grade 4 students attained the highest mean score in reading comprehension at 19.29 (95.10 percent), whereas Grade 2 students achieved the lowest mean score in reading comprehension at 13.24 (66.20 percent).

The Guidelines of Developing a Master’s Degree Curriculum in Teacher Professional for Vocational Teachers: An Analysis of Needs and Expert Perspectives

2025-09-17T14:48:28+07:00

This descriptive research aimed to study guidelines for developing a Master’s degree curriculum for vocational education teachers. The study was conducted in two phases. Phase 1 involved a survey of the demand for further education. The population for this research consisted of teachers and personnel from 123 public and private vocational education institutions in Bangkok and its vicinity. A sample of 330 teachers and personel from 123 public and private vocational institutions in Bangkok and its vicinity was surveyed. Data were analyzed using frequency and percentage Phase 2 focused on identifying curriculum development guidelines through a focus group discussion with seven experts. The research instrument was a set of guiding questions, and the data was analyzed using content analysis.

The research findings reveals that 52.12% the participants had a demand for a master's degree, and 69.10% required a professional teaching license. The most preferred study period was the weekend program (71.51%) due to their full-time jobs, teaching loads, and other assigned duties. The top three factors influencing their decision to pursue further education were: 1) educational qualifications, 2) the ability to enhance work performance or careers, 3) the practical relevance of course content, and the convenience of class attendance. The proposed curriculum should focus on learning outcomes relates to competency-based curriculum development, integrated vocational learning management utilizing digital technologies, and professional ethics. Additionally, The study concludes with three key considerations fot curriculum development: aligning with global vocational education trends, defining clear program foci, and designing flexible study plans to accommodate different learner groups.

An Efficiency Analysis Using Value Stream Mapping to the Supply Chain Management of Exporting Thai Pineapples to China

2025-12-11T11:21:43+07:00

Supply chain management (SCM) for exporting Thai pineapples to China is a critical component of Thailand’s agricultural export sector. However, the export process faces significant challenges
due to inadequate communication and coordination among upstream and downstream actors. For example, farmers often lack close contractual relationships with factories, shippers, and dealers, which leads to problems with product quality, post-harvest handling, and damage during processing and transportation. The aim of this study was to analyze the Thai pineapple export supply chain to China with R3A route (Chiang Rai to Kunming) by using Value Stream Mapping (VSM). Data collection involved interviews and on-site observations with all stakeholders in the export process, such as farmers, trimming factory, shippings, customs and dealers from China. The interactions among these groups are critical for identifying and minimizing waste across the supply chain. The result of this study could identified 38 activities across the supply chain. The VSM results showed 5 activities, 10.70% were NVA, 30 activities 82.12% were NNVA, and 8 activities 7.18% were VA. The activities could be reduce time and improve efficiency was NVA and NNVA. For instance, dealers waiting time confirmation from factory 1,440 mins, waiting truck to load in pineapple farm 60 mins. The principles of lean manufacturing are applied through close communication, effective collaboration, and contract farming among farmers, trimming factories, and dealers. Lead times are thereby reduced, and the efficiency of supply chain management for Thai pineapple exports to China is enhanced.

The Cognitive Skills for Employees in the Hospitality Industry in the VUCA World Era

2025-09-19T15:37:30+07:00

This article aims to study the executive function, creativity, and complex problem-solving of employees in the hospitality industry during the VUCA era. The VUCA era is characterized by rapid and continuous changes in society and the economy, accompanied by uncertainty regarding the direction of these changes. To operate efficiently and effectively in this environment—and to foster customer satisfaction, encourage repeat business, and achieve sustainable growth—employees in the hospitality industry must possess strong cognitive skills. The author identified three key cognitive skills essential in the VUCA era: 1) Executive Function – the ability to exhibit goal-oriented behaviors, 2) Creativity – the capacity to think innovatively, expansively, and divergently, as well as to connect ideas to generate new concepts, and 3) Complex Problem Solving – the ability to address challenges without knowing all potential obstacles, which may evolve and require multiple approaches to resolve. This article presented meaning, importance of Cognitive skills, examples of various roles, and responsibilities within the hospitality industry that require these cognitive skills. It also offered practical guidelines for implementing methods to enhance employees’ cognitive abilities. The development of these skills benefited all stakeholders in the hospitality sector across multiple dimensions.

The School Cafeteria as a Social Learning Space for Students: A New Dimension in Educational Development

2025-08-19T16:03:56+07:00

This academic article presents the concept of developing the school cafeteria as a social learning space that fosters meaningful learning and cultivates desirable characteristics for learners in the 21^st century through everyday life activities. Grounded in the theoretical frameworks of social learning, life skills education, hidden curriculum, and learning environments, the article proposes that school cafeterias serve as a context for the hidden curriculum, reflected through students’ daily routines—such as queuing with discipline, communicating appropriately, negotiating to avoid conflict, and coexisting with respect for diversity. The article showcases good practices from four schools in Thailand and offers practical recommendations, systemic proposals, and identifies implementation constraints. A key finding highlights that transforming the school cafeteria into a sustainable social learning space requires a systemic design approach that links school policies, physical environment, staff roles, and real-life-based student activities to holistically develop life skills and desirable traits in ways that are adaptable to various educational contexts.

The Motivation for Participating in the Sport Competition and Sport Management Process with Value Added of Sport Tourism Industry in Bangsaen 42 Chonburi Marathon

2025-12-11T11:20:13+07:00

This academic article aims to explore approaches to sport event management and the value added of the sport tourism industry in the context of the Bangsaen 42 Chonburi Marathon. The study reviewed and analyzed relevant literature to examine the relationship between motivation for sport participation and sport event management in relation to the added value of the sport tourism industry. Motivation for participating in sport events can be categorized into three aspects: 1) intrinsic motivation, which arises from inner psychological drives; 2) extrinsic motivation, which derives from external factors such as rewards, reputation, or positions; and 3) social motivation, which originates from influences of peers, society, and community. The creation of motivation that contributes to the development of athletes’ potential and leads to the value added of the sport tourism industry can be divided into three main types: 1) market growth, which involves creating and expanding business opportunities within the sport tourism industry; 2) community building, which focuses on developing positive relationships and cooperation within communities for improved well-being; and 3) sport tourism promotion, which supports employment creation, income generation, and the strengthening of the local sport tourism sector in host destinations. Effective sport event management consists of four essential components that directly influence the value added of sport tourism and contribute to the formation of the sport tourism value chain: 1) planning, which includes the establishment of policies and operational frameworks; 2) organizational management, which ensures adequate allocation of personnel and team members; 3) leadership, which emphasizes the ability to guide and inspire the team toward achieving goals; and 4)control, which involves the analysis and evaluation of event performance. The findings provide guidance for improving sport event organization, enhancing motivation among runners, and expanding the value chain of the sport tourism industry.