Phetchabun Rajabhat Journal

Guidelines for Transforming Straw Mushrooms of Straw Mushroom Balls: A Case Study of the Straw Mushroom Community Enterprise in Suk Samran Village, Tha Kasem Sub-district, Mueang Sa Kaeo District, Sa Kaeo Province

Preechaya Rungwikrikarn — 2025-06-30

This research aims to 1. Investigate the methods for transforming straw mushrooms into straw mushroom balls 2. Examine the challenges and obstacles encountered in the production of straw mushroom balls and 3. Propose development strategies for the processing of straw mushrooms into straw mushroom balls within the community enterprise of Suk Samran Village, located in Tha Kasem Sub-district, Mueang Sa Kaeo District, Sa Kaeo Province. This study employs a qualitative research design, There are research tools, including interviews and observation forms. The research sample comprises 30 residents from Suk Samran Village, selected through simple random sampling. Data were collected through in-depth interviews, observations, and document analysis.
The findings indicate that 1) The methods for processing straw mushrooms into straw mushroom balls are effectively implemented by the members of the Suk Samran community enterprise, who demonstrate strong leadership in driving these activities 2) The challenges and obstacles in the production of straw mushroom balls include a lack of skill proficiency, difficulties in mixing the dough and shaping the balls by hand, and the limited shelf life of the product, which necessitates refrigeration to maintain appropriate temperature 3) Development strategies for the processing of straw mushrooms into straw mushroom balls involve enhancing the skills of members in production and supporting the use of supplementary equipment, such as molds for shaping the balls and vacuum sealing machines.

Product Development of Low-fat Coconut Milk Ice Cream from Tamarind Kernel Powder

Somjai Kongterm — 2025-06-30

The research titled "Product Development of Low-fat Coconut Milk Ice Cream from Tamarind Kernel Powder" aimed to develop a low-fat coconut milk ice cream product using tamarind kernel powder, assess its properties and sensory quality evaluation by consumers, and transfer the knowledge of low-fat coconut milk ice cream product development using tamarind kernel powder to the community. The results showed that the formula for low-fat coconut milk ice cream consisted of coconut milk, water, sugar, skim milk powder, instant ice cream powder, dried pickled tamarind, stabilizer (CMC), and salt in amounts of 65.00, 22.00, 7.00, 3.24, 0.50, 0.50, 0.70, and 0.06 grams, respectively. It was found that the appropriate amount of tamarind kernel powder to add was 1.0% of the total mixture. The nutritional composition included carbohydrates, dietary fiber, protein, fat, ash, and moisture content at 17.00±0.24, 1.63±0.52, 2.03±0.84, 8.99±0.47, 0.70±0.12, and 71.20±0.01 grams per 100 grams, respectively. The total energy was 157.00±0.15 kcal per 100 grams, and the potassium content was 123.00±0.80 mg per 100 grams. Consumer sensory evaluation using the 9-Point Hedonic Scale showed that the attributes of aroma, taste, texture, and overall preference were significantly different at a 0.05 significance level, while the attribute of color showed no significant difference at the same significance level. In terms of knowledge transfer to the community regarding input factors, process, and output, the overall assessment was at a high level, with an average score of 4.01 and a standard deviation of 0.75.

Development of Local Dessert Recipes for the Elderly with the Community Participation of Huai Ngu Subdistrict, Hankha District, Chainat Province

Aunthisorn Sirisupjarean — 2025-06-30

This research of local dessert recipe for elderly development has the following objectives 1) to survey and create a dessert recipe 2) to study the acceptance of the dessert recipe developed with the participation of the Huai Ngu Subdistrict community. The research instrument was a questionnaire with basic information, focus group interview, questionnaire for selecting dessert recipes, cooking operations data recording form and sensory quality assessment form. Result of this research included 1) the dessert survey and development illustrated that the local dessert recipes of the community in Huai Ngu Subdistrict, Hankha District, Chainat Province were 30 types. Most of the desserts were made from flour, coconut and sugar. Adjustments to the ingredients were recommended to reduce sweetness for the better health of the elderly. Seven dessert recipes were selected, including Kanom Kaipla, Kanom Tom, Kluai Buat Chi, Bua Loi Keaw, Kanom Ping, Sompan and Khao Mak. Dessert recipes were developed by reduced fat and sugar 30%. 2) Consumers rating their preferences in the range of liking moderately to liking very much. The dessert recipes will serve as valuable information for preparing healthy meals for the elderly and will be disseminated within the community and among interested individuals. This dissemination aims to provide knowledge that can be applied to promote good health.

Factors Related to Exercise Behavior of Faculty Education Students in Phetchabun Rajabhat University

์์Nattawut Posrikaew — 2025-06-30

A design of this study is a correlation research aimed to study Exercise Behavior and the relationship with Factors Related to Exercise Behavior of Faculty Education students in Phetchabun Rajabhat University
A sample 400 of Faculty Education students were selected as by a stratified sampling method and Simple random sampling without replacement. The instrument used for data collection was a context certified questionnaire validity by 3 experts. The IOC of all questions was between 0.67 – 1.00. The reliability of the questionnaire was 0.85. Data were analyzed using percentage, mean, standard deviation and predisposing factors, enabling factors, and reinforcing factors that are in correlation with the exercise behavior of students were analyzed using Pearson’s correlation coefficient.
The research result showed that exercise behavior of students was at high level ( =4.03, SD 0.63). The predisposing factors positively correlated with low levels and significance at 0.01 (r = 0.14) with exercise behavior. The enabling factors positively correlated with medium levels and significance at 0.01 (r = 0.57). The reinforcing factors positively did not correlate with exercise behavior.

The Process of Developing Social Enterprises in the Community Enterprise Context of Songkhla Province

Orathai Paiyarat — 2025-06-30

This research aims to analyze the social enterprise development process in the community enterprise context of Songkhla Province. It is qualitative research. The research area is community enterprise group in Songkhla province, totaling 9 community enterprises key informants were selected that were appropriate for the research objectives. The data were collected from in-depth interviews and used in-depth interview questions. The data were analyzed inductively by analysis and synthesize content. It was found that the social enterprise development process in Songkhla Province consists of 7 processes: creating awareness and pushing together, Promote participation, Developing a common identity, Creating opportunities for the old and new generations, Setting up an organization to run a social enterprise, Supporting social enterprises through the social enterprise promotion act and developing the potential of workers or entrepreneurs; Limitations in the development of social enterprises are: Elderly population, Access to social enterprise policy, The nature of the group and the discontinuity of monitoring and evaluation. The recommendations are (1) Government agencies together with related agencies jointly think, plan and design a process to promote and create incentives for the new generation to learn about social enterprise concept. (2) Government agencies together with Relevant agencies disseminate knowledge about policies or the act on the promotion of social enterprises. (3) Government agencies and related agencies monitor and evaluate that projects can be developed continuously and efficiently.

Improving Cost Accounting System of a Peanut Processing Community Enterprise in Yasothon Province

Soparuck Dolsuk — 2025-06-30

The research aims to study the operation process of community enterprises in the case study and to recommend improvements in the cost accounting system to the personnel of the community enterprises in the case study. The research used participatory action research method where the researcher went to the field and worked with relevant personnel to collect data and used work flow symbol tools to record the work process for understanding and analysis. The research results are recommendations for new cost accounting, separating costs according to customer production orders, and recording costs using the first-in, first-out method to be consistent with actual work. In addition, the researcher provided training on cost accounting knowledge to the accounting staff. The results of the study and system improvement helped the management of the community enterprise in the case study to obtain accurate and appropriate information for use in business decision making.

The Development of Learning Activity Package Based on Gamification Concept to Enhance Problem-Solving Skills and Increase Student Achievement of Students: A Case Study of Learning and Teaching for Bachelor's Degree Student

Umaporn Kassanuka — 2025-06-30

This research aims to: (1) develop a gamification-based learning activity package to enhance problem-solving skills in the topic of industrial productivity in a welding studies course, (2) compare the problem-solving skills of students who learned through the gamification-based learning activities between the experimental and control groups, (3) compare the learning achievement of students who learned through the gamification-based learning activities between the experimental and control groups, and (4) examine the relationship between the development of problem-solving skills and students' learning achievement. The research sample consisted of 20 third-year students, divided into an experimental group (10 students) and a control group (10 students), selected using a cluster random sampling technique. The research instruments included a lesson plan, a gamification-based learning activity package, a problem-solving skills assessment, and a learning achievement test. The statistical methods used in the research were mean and the Independent t-test. The research findings revealed that: (1) the gamification-based learning activity package on industrial productivity had an efficiency of 90.38/90.75, meeting the predetermined criteria; (2) students who learned through the gamification-based learning activities demonstrated significantly higher problem-solving skills than those who learned through traditional teaching methods at a .05 significance level; (3) students who learned through the gamification-based learning activities achieved significantly higher learning outcomes than those who learned through traditional teaching methods at a .05 significance level; and (4) problem-solving skills positively correlated with learning achievement at a .05 significance level, indicating that students with higher problem-solving skills tended to have higher learning achievement.

Study of the Results of Curriculum Evaluation and Educational Management for the Bachelor of Education Program (4 years) (Revised Curriculum 2019 and Revised Curriculum 2020) Faculty of Education Thailand National Sports University Samut Sakhon Campus

Jongrak Karam — 2025-06-30

This study evaluates the curriculum and educational management of the Bachelor of Education (B.Ed.) program (4-year program) at the Faculty of Education, Thailand National Sports University, Samut Sakhon Campus. The study focuses on the revised curricula of 2019 and 2020. The target population includes (1) 15 regular lecturers, (2) 155 first- to fourth-year students currently enrolled in the B.Ed. program, and (3) 18 graduate users and mentor teachers in educational institutions, totaling 188 participants. Additionally, three experts were involved in the instrument validation process. The study employed a questionnaire as the primary data collection instrument, which demonstrated a reliability coefficient of 1.00. Data were analyzed using mean and standard deviation.

The findings revealed that: 1) Lecturers' perceptions of the curriculum and educational management across five key aspects were highly positive ( = 4.20, S.D. = 0.09). 2) Students' perceptions of the curriculum and educational management across five key aspects were also highly positive ( = 4.35, S.D. = 0.01). 3)Graduate users' perceptions of both the curriculum and graduates’ competencies across six key aspects were similarly positive ( = 4.10, S.D. = 0.04).

A Study of the Components of Digital Literacy for Students

Kavissara Panyabanditkul — 2025-06-30

The objective of this research article was to study the components of Digital Literacy for Students. The research methodology consisted of two steps: 1) Synthesizing the components of digital literacy for students from 13 literature and research, selected components with a frequency 30%. 2) Assessing the appropriateness of the components of digital literacy for students by 5 experts. The research instrument was a 5-point rating scale questionnaire. The statistics used for data analysis were frequency, percentage, mean, and standard deviation.

The research findings revealed that the components of digital literacy for students consisted of 6 components: 1) Awareness 2) Communication 3) Usage 4) Creation 5) Analytical Thinking and 6) Information Literacy. The overall of components was on the highest level of propriety.

E-Commerce Channel Development for Competitive Advantage of Processed Agricultural Products from Bananas at Pa Cham Village, Nam Joe, Mae Tha, Lampang Province

Piraprob Junsantor — 2025-06-30

This paper, the of the development of distribution channels for processed agricultural banana products to enhance competitiveness through e-commerce system: a case study of Ban Pa Cham agricultural group, Nam Cho subdistrict, Mae Tha district, Lampang Province, aims to (1) develop distribution channels for processed agricultural banana products through an e-commerce system and (2) evaluate the acceptance and perceived benefits of using e-commerce system. The target group consists of 20 members of the Ban Pa Cham agricultural processing group in Nam Cho Subdistrict, Mae Tha District, Lampang Province. The research tools included interviews on the distribution channels of processed banana products and an assessment form measuring acceptance and perceived benefits of using an e-commerce system. The statistics used are frequency, percentage, mean, and standard deviation.
The findings reveal as follows: firstly, the product distribution channel is designed and developed as an e-commerce website, which includes 5 webpages; there are information about the agricultural group, organic bananas, processed products, ordering, and contact us. Secondly, the assessment of acceptance and perceived benefits of the development e-commerce system shows the overall mean score of 4.34 with a standard deviation of 0.65. This indicates that users have a high level of acceptance and recognition of the system’s benefits, demonstrating its practical applicability. The findings suggest that users acknowledge the new technology as beneficial for generating additional income. Based on the research results, the e-commerce system can be utilized for academic services by promoting its use to help farmers develop online business management skills, access broader marketing channels, and expand their customer base into online markets.