VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal <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> en-US <p><strong>ลิขสิทธิ์บทความวิจัยที่ได้รับการตีพิมพ์เผยแพร่ในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์</strong> ถือเป็นกรรมสิทธิ์ของสถาบันวิจัยและพัฒนา มหาวิทยาลัยราชภัฏวไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ ห้ามนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตจากมหาวิทยาลัยเป็นลายลักษณ์อักษร</p><p><strong>ความรับผิดชอบ</strong> เนื้อหาต้นฉบับที่ปรากฏในวารสารวิจัยและพัฒนา วไลยอลงกรณ์ ในพระบรมราชูปถัมภ์ เป็นความรับผิดชอบของผู้นิพนธ์บทความหรือผู้เขียนเอง ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์</p> rdi_journalsci@vru.ac.th (ผศ.ดร.ปุณยนุช นิลแสง) rdi_journalsci@vru.ac.th (นางสาวปรียา ยอดจันทร์) Sun, 27 Dec 2020 18:06:07 +0700 OJS http://blogs.law.harvard.edu/tech/rss 60 DEVELOPMENT OF KHANOM ARLUA PRODUCTS FROM BROWN RICE MILK https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243463 <p>Khanom Arlua is one of the most favorite desserts among Thai people and foreigners. However, it is limited for the groups of health conscious people because Khanom Arlua contains high components of coconut milk. Therefore, the objective of this study was to develop Khanom Arlua products by using brown rice milk instead of coconut milk. Three basic recipes for making Arlua were created to evaluate the sensory qualities in order to select the most accepted one. The results of sensory tests showed that the most accepted recipe in terms of sensory quality was the second one, 108 types of Khanom Thai dessert-snacks, of which the ingredients contained 9% of soft wheat flour, 36% of white sugar, 25% of coconut milk, 24% of jasmine-floated water, and 6% of pandan water; all by weight. By replacing the coconut milk in the second recipe with 100%, 75%, 50%, 25% and 0% of brown rice milk, respectively; The physical quality results showed that applying 50% brown rice milk gave no different color (L=44.68, a*= -7.84, b*=33.74), texture attribute (hardness = 2,575.39 N, cohesiveness = 0.35 N.s, chewiness = 688.45 N.s), water (0.78) and moisture (9.32%) compared to the recipes in which 25% and 0% of brown rice milk were used instead of coconut milk (p<u>&lt;</u>0.05). This included the sensory evaluation results concerning the color, odor, taste, texture, appearance, feeling after swallowing and overall satisfaction which achieved high average scores (7.44–7.72 scores). Therefore, applying 50% of brown rice milk in Khanom Arlua product was a suitable option for healthcare consumers and reducing the limitation of patients who prefer Thai desserts.</p> Kanokwan Punaaterkoon, Veerasak Seelarat, Natsima Tokhun Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243463 Tue, 22 Dec 2020 11:15:33 +0700 EFFECTS OF Puraria mirifica AND CALCIUM SUPPLEMENTATION IN DIET OF SPENT LAYING HENS ON PRODUCTIVE PERFROMANCE, EGG SHELL QUALITY, EGG INTERNAL QUALITY, CALCIUM AND ESTROGEN IN BLOOD https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/244527 <p>This study aimed to&nbsp; investigate the effects of <em>Puraria mirifica</em> and oyster shell calcium supplementation in diets of spent laying hens on productive performance, egg shell quality, egg internal quality, calcium and estrogen in blood. The experiment was assigned in a completely randomized&nbsp; 3 × 2 factorial design consisting of 2 factors: 3 concentration levels of <em>Puraria mirifica</em> - 0, 50 and 100 ppm and &nbsp;2 &nbsp;concentration levels of oyster shell calcium - 0 and 1%. In this study, two hundreds and forty Roman Brown hens (spent laying hens), 79 weeks of age, were treated differently in 6 separate groups, with 10 hens per pen and 4 replications per treatment. The treatment diets included 1) basal diet, 2) and 3) basal diet supplemented with 50 and 100 ppm of <em>Puraria mirifica</em>, respectively, 4) basal diet supplemented with 1% oyster shells, 5) and 6) basal diet supplemented with the combination of <em>Puraria mirifica</em> and oyster shells at the rate of 50 : 1 and 100 : 1 respectively. This 84-day trail period was divided into 3 periods of 28 days each. The results showed that the combination of &nbsp;<em>Puraria mirifica</em> &nbsp;and oyster shell at the trial level did not significantly lead to any &nbsp;difference in the level of blood calcium and estrogen. The interaction between <em>Puraria mirifica</em> and oyster shells was found to statistically significantly influence egg production, egg mass, and redness (a*) of yolk color (p&lt;0.05). <em>Puraria mirifica</em> supplementation statistically significantly exhibited effects (p&lt;0.05) on egg shell thickness and egg yolk color. The oyster shell supplementation statistically significantly presented effects on brightness (L*) and redness (a*) of yolk color (p&lt;0.05). In addition, oyster shell supplementation tended to affect the egg shape index (p=0.09). Therefore, the combination of 50-10 ppm of <em>Puraria mirifica</em> supplementated with 1% oyster shells in spent layer diets&nbsp; could improve egg shell quality.</p> srinoy chumkam, Orapint Jintasaporn Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/244527 Tue, 22 Dec 2020 11:31:35 +0700 DESIGNING SMART LEARNING ENVIRONMENT USING INTERNET OF THINGS (IoT) https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243208 <p>The Internet of Things (IoT) is an interconnection tool that enables all physical devices, both electronic and non-electronic, to connect and communicate with one another over the Internet; allowing them to be used in a variety of applications, including education.&nbsp; In this research, a Smart Learning environment using the Internet of Things was designed. With regard to this, Smart Learning is the environment in which efficient teaching and learning management is facilitated and all devices are supported to operate independently and communicate with other devices under the same environment without human intervention.&nbsp; After researching and testing the IoT devices, the results showed that a Smart Learning environment could be designed by considering these 3 aspects: classroom management, student attendance and teaching, and learning management.</p> Rujaka Stirankura, Pallapa Mitrsongkraw, Amnuay Wichayalat Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243208 Tue, 22 Dec 2020 16:29:44 +0700 DEVELOPMENT OF PRODUCTS FROM KHANOM A-LUA HOMNIL RICE FLOUR SUPPLEMENTED WITH BUTTERFLY PEA WATER EXTRACT https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/244080 <p>The objective of this research was to study the effect of the physical-chemical and sensory qualities of Homnil rice flour and butterfly pea water extract on the quality of Khanom A-Lua. The result showed that increasing the level of butterfly pea water extract from 3% to 7% significantly increased the b*value in blue (-6.45±0.62) and total phenolic content (65.35±0.63 mg GAE/g). The apparent antioxidant activity, anthocyanin content, hardness and cohesiveness of Khanom A-Lua increased with an increase of a butterfly pea water extract level. The result from sensory quality evaluation showed that 10% of Homnil rice flour and 7% of butterfly pea water extract used gained the highest acceptance. Consumer survey scores of the finished product in terms of color, odor, taste, texture and overall satisfaction were 7.92 7.24 7.44 7.58 and 7.68, respectively.</p> Wararat Sanon, Duangkamon Sangteerakij Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/244080 Tue, 22 Dec 2020 00:00:00 +0700 EFFECTS OF EDUCATION PROGRAMS ON FOOD SANITATION AND PRODUCTS FOR EXTERMINATING ANMAL AND INSECT CARRIERS IN THE MARKET COMMUNITY, PHRA NAKHON SI AYUTTHAYA PROVINCE https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/241567 <p>This quasi-experimental research is a one group pretest-posttest design which aimed at studying effects of education programs on food sanitation and products for exterminating animal and insect carriers in the market community. Thirty merchants, aged 20 years old and over, who sold grocery items such as uncooked rice, fresh and dried meat products, vegetables and fruits at Pratunam Phra In market participated in this study. The experimental group was equipped with the knowledge about food sanitation, products for exterminating animal and insect carriers. The data were analyzed by descriptive statistics and paired sample t-test. The results showed that after attending the program, the experimental group was able to significantly improve the knowledge about food sanitation (p&lt;0.05), decrease the animal and insect carrier population, and improve satisfaction of the products for exterminating animal and insect carriers to a high level (93.3%).</p> Sukrit Jaijumnong, Sukanya Nanta, Kanitcha Jaemjit, Bunga Kalong, Wilasinee Boonpet Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/241567 Fri, 25 Dec 2020 15:55:26 +0700 DEVELOPMENT OF A MOBILE APPLICATION BY USING A RULE-BASED TECHNIQUE FOR RECOMMENDING PARALYZED-PATIENT PHYSIOTHERAPY https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/244300 <p>The correct physiotherapy helps to rehabilitate the patient’s body and prevent injuries that may occur during physiotherapy's time. In order to access facilely to the correct physiotherapy methods and physiotherapist's guidance, this research aimed to develop of a mobile application by using a rule-based technique for recommending paralyzed-patient physiotherapy. This system provided appropriate physiotherapy recommendations for the patients with seven rules for recommending physiotherapy for paralyzed patients. These rules consisted of two attributes: 1) the obtained total score of Barthel ADL index and 2) the type of paralysis. In addition, the system also recorded the patient’s physiotherapy history for following the paralyzed patient’s treatment and demonstrated fifteen physiotherapy postures and three sleeping postures for paralyzed patients in a video format. The system performance was assessed by two assessor groups. The first assessor group included two physiotherapists, who evaluated the system performance by using an assessment form of accuracy and appropriateness of contents in the system, with the overall evaluation at a high level (= 4.13, S.D. = 0.33). The second assessor group included twenty caregivers of paralyzed patients, who evaluated the system performance by using a satisfaction assessment form for utilizing the system, with the overall evaluation at a high level &nbsp;= 4.33, S.D. = 0.62). &nbsp;</p> Gewalin Kaewmanee, Rung Mulom, Krittaporn Phucharasupa Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/244300 Fri, 25 Dec 2020 16:04:12 +0700 ASSESSMENT OF LAND SURFACE TEMPERATURE OF LANDUSE IN KALASIN MUNICIPALITY USING SATELLITE DATA https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/242174 <p><strong>&nbsp; </strong>The objective of this study is to assessment of land surface temperature of landuse in kalasin municipality with data from LANDSAT 8 OLI/TIRS in 2 periods, 2015 and 2019. The research methodology are as follows: 1) To analyze landuse in 4 categories, namely agricultural area, forest area, urban area, and water area using LANDSAT 8 OLI,&nbsp; 2) To analyze Land Surface Temperature using LANDSAT 8 OLI band 4 – 5, TIRS and split windows algorithm.&nbsp; The results of land use classification in 2015 and 2019 found that Kalasin municipality has a total area of 16.96 km<sup>2</sup>, classified as agricultural area equal to 7.607 km<sup>2</sup> and 5.583 km<sup>2</sup>, forest area equal to 0.873 km<sup>2</sup> and 0.551 km<sup>2</sup>, urban area equal to 16.643 km<sup>2</sup> and 18.349 km<sup>2</sup>, water area equal to 0.359 km<sup>2</sup> and 0.354 km<sup>2</sup>. The results of land surface temperature analysis showed that in 2015 the average temperature was 33.49°C and in 2019 the average temperature was 35.36°C. In addition, from both periods, it was found land surface temperature of urban areas showed the highest average land surface temperature, next is forest area, agricultural area and water area.</p> <p><strong>&nbsp;</strong></p> Nuttapohn Akhamnuay, Anusorn Sangprajak, Teerawong Laosuwan Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/242174 Fri, 25 Dec 2020 00:00:00 +0700 DEVELOPMENT OF A PRODUCTION MODEL FOR FUEL RODS FROM BIODEGRADABLE WASTE MIXED WITH FAT RESIDUE https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/241736 <p>This research was the development of a production model for fuel rods from biodegradable waste mixed with fat residue.&nbsp; The objective of this study was to study, develop model, and study properties of biodegradable waste fuel rods mixed with fat residue by the method of compressing the non-heated rods. The drying of fuel rods at the temperature of 105 ° C was studied for 20, 40, and 60 minutes and the ratio of fat and decomposed waste such as vegetable and fruit, food and grass and leaf litter was studied.&nbsp; The properties of the fuel rods, namely heat, humidity, volatile matter, stable carbon and ash were studied as well. It was found that the optimum ratio, when the most appropriate overall fuel properties were considered, was the ratio between fat residues: grass and leaf litter (75: 25) providing 6,892 kcal / kg of heat,&nbsp; 3.39 percent of moisture, 14.47 percent of stable carbon, 70.42 percent of volatile matter, and 3.21 percent of ash. The fuel rod developed can be used as a substitute for firewood, wood charcoal or other fuel materials due to the similar calorific value to those aforementioned materials and meet the standard properties (PPP 238/ 254) and standards of the Department of Industrial Works.</p> Napattaorn Buachoon Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/241736 Fri, 25 Dec 2020 16:18:06 +0700 FACTORS RELATED TO STRESS AMONG FIRST YEAR STUDENTS SYUDYING AT SAKON NAKHON RAJABHAT UNIVERSITY https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243516 <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The objectives of this survey research were to study stress levels and factors related to stress among the first year students studying at Sakon Nakhon Rajabhat University. The sample group included 322 first year students of the academic year 2018 at Sakon Nakhon Rajabhat University. These samples were selected by multi-stage sampling. The instruments used for data collection were a socio-demographic questionnaire, a stress test (SPST-20 Thai version), questionnaires concerning family relationship and friendships. The data were analyzed using descriptive statistics: frequency, percentage, mean, standard deviation and inferential statistics- Chi-square.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp; The results revealed that most of the samples expressed stress at a moderate level (34.8 percent). The factors significantly related to stress (p&lt;0.05) included income sufficiency, learning environment, facilities, learning and teaching, learners service provision, family relationship and friendships. This finding suggests that a suitable learning environment should be provided and guidelines for supporting family relationship and friendships should be proposed.</p> Phoowasit Phoolawan, Eaktrakarn Khangrang, Chananan Butsri, Phitchaya Duphong, Kittima Larpanantbangkerd Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243516 Fri, 25 Dec 2020 16:36:10 +0700 THE DEVELOPMENT OF SMALL FREE 4-WHEEL DRIVE ELECTRIC CART FOR THE DISABLED https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243474 <p>The objectives purposes of this research ware 1) to develop small free 4-wheel drive electric carts for the disabled, 2) to measure the performance. Of the created model that facilitates the disabled to be able to support themselves when necessary or to help them with mobility. The researchers researched and built free electric carts for the disabled. The highlight is that it is possible to move freely on slopes, rugged roads, elevations, and uneven floors. The results from testing the boost control system showed that the 4-wheel drive electric cart could increase its speed from a constant speed of 10 km/h to 18.8 km/h; with the current voltage measured at 20 amps and the direct current voltage measured at 9.8 amps when they were first launched. The electric carts’ gross weight when traveled by a user was 246 kg. The small 4-wheel drive electric cart were able to move up only the elevations of 8-10 centimeter when traveled by a user.</p> Siriwan Polset, Kititsak Wadsuntud, Prach Jaikwang Copyright (c) 2020 VRU Research and Development Journal Science and Technology https://so06.tci-thaijo.org/index.php/vrurdistjournal/article/view/243474 Sun, 27 Dec 2020 16:54:09 +0700