https://so06.tci-thaijo.org/index.php/vrurdistjournal/issue/feed VRU Research and Development Journal Science and Technology 2021-09-03T09:41:11+07:00 ผศ.ดร.ปุณยนุช นิลแสง rdi_journalsci@vru.ac.th Open Journal Systems <p>A journal to be a medium for disseminating research papers in science and technology. To researchers and general people Promote cooperation in exchanging opinions, knowledge, experience in science and technology research between institutions.</p> <p>ISSN 2351-0366 ( Print )</p> https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/246169 THE PROXIMATE COMPOSITION OF FERMENTED INDIGENOUS COLORED RICE (KHAO-MAK) USING LOOK-PANG FROM INSTANT RICE FLOUR 2021-08-29T13:37:16+07:00 Duangduan Wattanuruk duangduan@vru.ac.th <p>Sweet fermented rice (<em>Khao-Mak</em>) contains a lot of food nutrients. The traditional starter culture (<em>Look-Pang</em>) is composed of yeast, mold and herbs, which are used for fermentation. This research studied the production of <em>Look-Pang </em>by instant rice flour and the proximate composition of <em>Khao-Mak</em> was analyzed. The results showed that the water/flour ratios of 85:100 had a good physical quality. From the analysis of five formulas of Look-Pang mixed with different Thai herbs, it was found that their pH levels, percentages of the total lactic acid, degrees Brix, and percentages of the alcohol content were in the ranges of 3.62-3.70, 0.49-0.54, 34.02-37.71 and 0.55-0.85 respectively. The sensory evaluation was determined by means of 9-point hedonic scales. It was found that the first formula comprising 2.5 g of ginger, galangal, liquorices, garlic each and 0.8 g of black pepper, long pepper each per 100 g of flour had the highest sensory score. Moreover, the black glutinous rice <em>Khao-Mak</em> fermented with pure culture had 36.6 <sup>o</sup>Brix and the alcohol content of 0.4%, the level of which was within the community standard; it also had the highest sensory score. In addition, the proximate composition of black glutinous rice <em>Khao-Mark</em> was higher than Kiaw-ngu glutinous rice <em>Khao-Mak</em>. The results showed that the proximate composition of rice increased after fermentation. In addition, ten colored rice varieties (<em>Oryza sativa</em> L.) were used in this research. The results indicated that the proximate composition was found in all rice varieties. The proximate compositions including carbohydrate, protein, fat, ash, moisture and dietary fiber were around 31.18-38.33%, 3.50-4.87%, 0.07-0.89%, 0.22-0.89%, 53.94-59.10% and 2.02-3.97% (w/w) respectively.</p> 2021-06-17T10:50:37+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/244198 HEALTH BELIEF AND TUBERCULOSIS PREVENTION BEHAVIORS OF HOUSEHOLD CONTRACT IN PHISALEE DISTRICT, NAKORN SAWAN PROVINCE 2021-08-29T13:49:53+07:00 Thassaporn Chusak tsp2548@hotmail.com Nanthaporn Phumsentkot nan_chichi@hotmail.com <p>The aim of cross-sectional survey was to determine perception of tuberculosis and tuberculosis prevention behaviors of household contacts in Phisalee district, Nakorn Sawan Province.A sample group included 110 household contacts, aged 12 and over, who have close contact with tuberculosis patients for at least 6 months. The research instrument was a questionnaire with reliability of the whole questionnaire of 0.91. Statistical analysis was performed by using frequency, percentage, average and standard deviation.</p> <p>The results showed that the majority of the samples were female (55%), agedbetween 12 to 82 years old, married and lived together (69.1%), graduated from primary school (78.2%), worked in agriculture (54.5%), earned 700 -25,000 baht and was spouse of tuberculosis patients (34.5%). Most of the samples thought that being in close contact with patients is normally acceptable (79.1%).The samples had perception of tuberculosis at a moderate level (49.1%). They had perceived severity of tuberculosis at a moderate level(55.4%), perception of risk of tuberculosis was at a moderate level (62.4%), perceived benefits of practice tuberculosis preventive behavior was at a moderate level (52.3%), and perceived barriers to prevent tuberculosis was at a moderate level (56.2%). The samples had a moderate level of tuberculosis prevention behaviors (51.8%).</p> 2021-06-18T14:58:04+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/246397 THE RELATIONSHIP BETWEEN KNOWLEDGE, ATTITUDE, AND HEALTH BEHAVIORS BASED ON THE PRINCIPLE OF 3E. 2S. WITH BODY MASS INDEX LEVEL AMONG STUDENTS IN FACULTY OF PUBLIC HEALTH, VALAYA ALONGKORN RAJABHAT UNIVERSITY UNDER THE ROYAL PATRONAGE 2021-08-29T13:37:28+07:00 Phannathat Tanthanapanyakorn phannathat.nueng@gmail.com Naphatsaran Roekruangrit naphatsaran@vru.ac.th Nonlapan Khantikulanon nonlapan.kh@gmail.com Aree Sanguanchue aree.sa@vru.ac.th <p>The study was a cross-sectional study aimed to investigate the relationship between knowledge, attitude and health behaviors based on the principle of 3E. 2S. and the body mass index level among students in Faculty of Public Health, Valaya Alongkorn Rajabhat University under the Royal Patronage.The sample consisted of 194 students who were enrolled in the Faculty of Public Health. The subjects were recruited by stratified random sampling and data were collected by interviewing between August to November 2018. The instruments were consisted of the demographical data form and the evaluation form for the knowledge, attitude about health behaviors based on the principle of 3E. 2S. The data were analyzed by using descriptive statistics and the Chi-square test. The result showed that majority of the samples had a normal level of body mass index (56.7%), followed by overweight (22.7%) and underweight (20.6%). Factors which remained significantly associated with body mass index level were the history of family obese &nbsp;<em>(<img title="X^{2}" src="https://latex.codecogs.com/gif.latex?X^{2}"></em> = 7.377, df= 2, p=0.025), grade <em>(</em> <em><img title="X^{2}" src="https://latex.codecogs.com/gif.latex?X^{2}"> </em>= 22.35, df= 6, p=0.001), monthly income <em>(</em> <em><img title="X^{2}" src="https://latex.codecogs.com/gif.latex?X^{2}"></em>= 8.900, df= 4, p=0.001), knowledge about health behaviors based on the principle of 3E. 2S. <em>(</em> <em><img title="X^{2}" src="https://latex.codecogs.com/gif.latex?X^{2}"> </em>= 9.954,df= 4, p=0.041) and health behaviors based on the principle of 3E. 2S. <em>(<img title="X^{2}" src="https://latex.codecogs.com/gif.latex?X^{2}"></em> = 10.68, df= 4, p=0.030). The findings can be used as the data to develop the plan and promote the health behaviors among students by enhancing health behaviors based on the principle of 3E. 2S. to prevent the overweight and obesity among students in the future.</p> 2021-08-23T11:03:59+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/246398 DEVELOPMENT OF ACTIVITY ATTENDANCE MANAGEMENT SYSTEM THROUGH LINE OFFICIAL ACCOUNT 2021-08-29T13:37:31+07:00 Wutthipong Chinnasri wutthipong.c@rsu.ac.th Wilailak Treepuech wilailak.t@rsu.ac.th <p>The objectives of this research were to 1) develop the activity attendance management system through LINE Official Account and 2) evaluate the use of the activity attendance management system through LINE Official Account. The system that has been developed divided the users into 2 groups: 1) participants who can use the e-Profile screen, e-Pass screen, and e-Certificate screen and 2) staffs who can use the QR Scanner Screen for record participant attendance. The researcher developed the system as a web application, then registered with LINE for converting it into LIFF Application for using on the LINE Official Account. The tools used in this research were the evaluation form for the activity attendance management system through LINE Official Account and the activity attendance management system through LINE Official Account. The evaluation was evaluated by 30 students who participated in this activity. In the overall assessment results, the assessors had a good feeling or satisfaction at the highest level (<img title="\bar{X}" src="https://latex.codecogs.com/gif.latex?\bar{X}"> = 4.58, S.D. = 0.50). Considering in each issue, it has been found that the issue that received the most evaluation result was the assessors feel comfortable using LINE Official Account to receive an electronic certificate ( <img title="\bar{X}" src="https://latex.codecogs.com/gif.latex?\bar{X}"> = 4.73, S.D. = 0.45). The issue that received the lowest evaluation result was the assessors feel comfortable using LINE Official Account to fill in personal data to participate in activities (<img title="\bar{X}" src="https://latex.codecogs.com/gif.latex?\bar{X}"> = 4.30, S.D. = 0.53).</p> 2021-08-23T14:05:28+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/246748 DEVELOPMENT OF DRIED ALKALINE NOODLE PRODUCT SUPPLEMENTED WITH WATER MEAL 2021-08-29T13:37:36+07:00 Kunlaporn Puttame kun290@hotmail.com Waritchon Ninlanon waritchon_n@hotmail.com <p>The objective of this research was to determine the appropriate content of water meal in fresh alkaline noodle, the optimal time for drying the noodles, and the quality of <br>the noodles after cooked. Sensory evaluation and chemical composition of fresh alkaline noodle supplement by water meal were studied. The wheat flour was added by water meal in 4 different quantities : 0 (control), 5, 10, 15 % by weight. The results showed that the fresh alkaline noodle added with 10 % water meal gained the highest acceptable level. The preference scores of color, odor, flavor, texture and overall acceptance were at the moderately level. Its nutrition value were increased when compared with the control formulation the chemical properties of fresh alkaline noodle with 10 % water meal&nbsp; with 25.80% of moisture,&nbsp; 9.87 %(w/w) of protein, 2.98 %(w/w) of fat, 0.53 %(w/w) of ash, 2.02 %(w/w) of fiber, and 58.80 %(w/w) of carbohydrate. The optimum temperature and time for drying the noodles is 70 ° C, duration 2 hours.The dried alkaline noodles were composed of 9.88 % of moisture and 0.49 of a<sub>w</sub> value according to the Thai Community Product Standard of instant food (TCPS 210/2543). Its moisture content is not more than 13% and the a<sub>w</sub> is not more than 0.6. The noodles were dried at a temperature of 70 and 80 ° C for 2 hours have optimum cooking time was 4.53 and 3.77 minutes, respectively, and the cooking loss and cooking yield were not different.</p> 2021-08-23T15:55:42+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/245784 FACTORS ASSOCIATED WITH OVERWEIGHT AMONG UNDERGRADUATE STUDENTS IN A UNIVERSITY IN PATHUMTHANI PROVINCE 2021-08-29T13:37:39+07:00 Nadchar Yanti nadchar_net@hotmail.com Krich Ruangchai krich.ken@gmail.com <p>The purpose of this research was to study the factors associated with overweight of the students in a university in Phathum Thani Province. The samples were 283 undergraduate students. The data was collected by using the questionnaire. The data were analyzed by using the descriptive statistics including means, percentage, and standard deviation. The correlation among different variables on overweight was calculated with the ratio of weight and height in Body Mass Index (BMI) by using the multiple logistic regressions at the significance level of 0.05. The results of the study revealed that the sample students who lived in dormitories were at a high risk of overweight than the sample students who lived at home at 4.07 times (ORadj = 4.07, 95%CI = 1.59-10.40, and p = 0.003). The samples who did not do exercises were at a higher risk of overweight than the samples who did exercises at 5.03 times (ORadj = 5.03, 95%CI = 2.46-10.27, and p =&lt;0.001). The samples who drink alcohol were at a higher risk of overweight more than the samples who do not drink alcohol at 3.10 times (ORadj =3.10, 95%CI = 1.36-7.06, and p = 0.007). Finally, the samples of the moderate level consumption behavior were at a higher risk of overweight than the samples of the appropriate consumption behavior 6.16 times (ORadj = 6.16, 95%CI = 2.18-17.40, and p &lt; 0.001).</p> 2021-08-23T16:29:56+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243519 DEVELOPMENT OF A TESTING MACHINE FOR QUANTIFYING THE LIFETIME OF DEEP-GROOVE BALL BEARING 6205-2Z 2021-08-29T13:37:41+07:00 Athiratch Leetrakool Athiratch7743@gmail.com Teangtum Sittichantasen teangtums@gmail.com Nikom Lonkuntosh komsurin1@hotmail.com Asada Wannakayont asada2518@hotmail.com <p><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;</strong>This research aims to 1) design and develop for quantifying a testing machine for the life time of bearing 2) test the efficiency of testing machine, and 3) evaluate the quality of the testing machines. The research tools were the testing recording list and the quality evaluation form. The research used the technological process steps to apply for developing the testing machine and then its efficiency. The tested bearing were investigated for smooth surface damage values caused by wear marks. They were evaluated by experts. Next, the result were analyzed using the statistics.,i.e. mean and standard deviation.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The research results showed that: 1) the testing machine for quantifying the life time of bearing was an engineering of material testing, which could be used to the reduce damage caused by machine working, and could detect the surface roughness value, caused by wear and tear. 2) the efficiency of the testing machine showed that it could work continuously with the average test times of 10.53 hours, with the average test speed was at 2,953.63 rpm and the number of test cycles at 1,889,488 round to piece. The tested bearing investigated the values caused by wear marks and found that the damage values at Outer ring (D), Inner ring (d), and Raceway average (Ra, Rz)were 0.389, 2.444&nbsp;&nbsp; 0.536,3.742 0.330,0.439 micron respectively. 3) The overall quality evaluation results was at the highest level with mean of 4.70 and standard deviation of 0.46.&nbsp;&nbsp;&nbsp;</p> 2021-08-24T14:26:43+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/247078 THE USE OF LOCAL WISDOM FOR THE ALLEVIATION OF MUSCULOSKELETAL DISORDERS AMONG THE ELDERLY IN MAHATTHAI SUB-DISTRICT, MUANG ANG THONG DISTRICT, ANG THONG PROVINCE 2021-09-03T09:40:13+07:00 Patipanee Khanthapok kpatipanee@aru.ac.th Noppawan Theerapuncharoen tnoppawan@aru.ac.th Amanda Chaikan amanda.chaikan9@gmail.com Paweena Rattanasena drpaweenakorn@gmail.com Chonvipa Sulukananuruk chonvipa.sulukana@gmail.com Oun Tasing oun.tasing@gmail.com Natnapa Sasang Natnapa_Ple@hotmail.com <p>This qualitative research aimed to study the use of local wisdom for the alleviationof musculoskeletal disorders (MSDs) among the elderly in Mahatthai sub-district, Muang Ang Thong district, Ang Thong province.&nbsp; The data was collected from 15 of purposive samples using semi-structured interviews. The result showed that ten of single herbs, including turmeric, long pepper, Plai, white crane flower, kaffir lime, teak, ginger, Indian mulberry, veld grape, and tamarind, were used and four herb recipes were found. Herb recipes included a lemon grass and pandan juice recipe, a joint pain relief recipe, a Samunprai Thai Boran recipe, and green chiretta root balm. The findings of this study can be used as an information in the use of local wisdom for the alleviation of MSDs among the elderly and will be useful for the development of healthcare products or innovations.</p> 2021-08-29T11:34:17+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/245065 STUDY OF HARMONIC DISTORTION OF OUTPUT CURRENT IN A SINGLE-PHASE BRIDGE CONTROL RECTIFIER WITH A CAPACITOR 2021-09-03T09:41:11+07:00 Komsak Hadkhuntod komsak_h@hotmail.com <p>This article presents the study of the capacitance of a single-phase bridge’s control rectifier by focusing on the harmonic current distortion in the output circuit, the power factor (PF) and the current flow of output which is continuous or discontinuous on the single of simple-phase bridge’s control rectifier.The simulation using OrCAD PSpice can be calculated for&nbsp;&nbsp; the capacitor by reducing 10% of the current in the 2nd harmonic. Then the THD value of the output, PF, together with the flow of the current output would be found continuously. &nbsp;It shows that in case of load which the flow mode is continuous, the reduction in the &nbsp;2<sup>nd</sup> &nbsp;harmonic currents by 50% with , the value of the current deviation of 19.21%, and the factor of 0.401 is the most significant value of this study.</p> 2021-08-29T11:56:20+07:00 Copyright (c) 2021 VRU Research and Development Journal Science and Technology