Journal of Science and Agricultural Technology

Detecting the antifungal activity of the piper genus against Colletotrichum capsici, the cause of chili anthracnose

2023-11-20T14:19:22+07:00

This study investigated the antifungal activities of plant extracts that inhibit Colletotrichum capsici. Four species of the Piper genus were assessed for their potential as effective natural antifungal agents against chili pathogens. Plant extracts were tested in vitro at concentrations of 5, 10, and 20 mg/mL using the poisonous food diffusion technique; they effectively inhibited mycelia growth of Colletotrichum capsici, significantly affecting fungal toxicity. The Piper betle L. crude extracts had the highest effectiveness (> 90%) against fungicides. The antifungal properties, like the Piper retrofractum Vahl., showed a significant inhibitory percentage (> 80%). Furthermore, hexane and ethyl acetate extracts of Piper nigrum L. and Piper sarmentosum Roxb. demonstrated excellent antifungal activity (> 80%). The phytochemical investigation of sample extracts revealed flavonoids, phenols, alkaloids, terpenoids, and steroids. As a result, the biological activity of plant extracts inhibited the growth of Colletotrichum capsici mycelia; they could serve as a source for the development of eco-friendly organic fungicides.

Effect of some fermentation factors on the fermented tiger stripe peanut production by Rhizopus microsporus fungus

2024-02-14T08:57:12+07:00

Tiger stripe peanut (Arachis hypogaea L.) (TSP) is a famous Thailand geographical indication (GI) product of the Mae Hong Son province, Thailand. However, the value-added products of this peanut have been required by many local entrepreneurs. Therefore, the production of fermented TSP, a Tempe-like product, by Rhizopus microsporus fungus was proposed in our research. The objectives of this study were to investigate the effects of inoculum size (10⁵, 10⁶, and 10⁷ spores/g), incubation temperature (25, 30, 35, and 40^oC), and fermentation time (1-7 days) on the soluble reducing sugar, available phosphate and soluble protein of fermented TSP. Subsequently, some chemical properties of the product were studied. The results showed optimal fermentation conditions included an inoculation size of 10⁷ spores/g and incubation at 35^oC for two days. Moreover, the results from the proximate analysis study demonstrated that the crude protein content of fermented TSP increased by approximately 17% (by DW). The fat, carbohydrate, and crude fiber contents decreased by 3.5, 5.9, and 4.2% (by DW) compared to unfermented TSP, while their calculated energy contents were between 538-539 kcal/100 g DM. Total phenolic content (gallic acid equivalent, mg/g DW) and ABTS (2,2ʹ-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) scavenging antioxidant capacity (Trolox equivalent, mg/g DW) of TSP were enhanced by approximately 2.6 and 1.9 folds, respectively, after fungal fermentation. Overall, the fermented TSP obtained from these optimized processes will be a new nutritious food product. However, further study on its health benefits will be able to apply this product as a novel functional Thai food.

Assessment of computer-assisted instruction multimedia: Place Around Me for enhancing English proficiency of 3rd-grade students

2024-02-27T10:58:33+07:00

This research aimed to evaluate teaching material in the form of computer-aided instruction multimedia named Place Around Me (PAM), which was created and developed for 3rd-grade students of English subject to assist in the class teaching activities of instructors and enhance students' English language proficiency. PAM was developed using Construct 3 and Blender software to decorate animation, scenes, and various media objects. Thirty 3rd-grade students from Anuban Tak School, Mueang Tak District, Tak province, Thailand, were assigned as sample volunteers to evaluate PAM for their satisfaction based on content aspects, appropriate media style, benefits, and use, using descriptive statistics. The effectiveness of innovations was assessed using the ratio of the efficiency of the process to the efficiency of the product. Results indicated that overall student satisfaction in content aspects based on a 5-point scale was at 4.39 or very good, media style at 4.57 or very good, media functional aspects at 4.43 or very good, and benefits and used at 4.48 or very good. The ratio of the efficiency of the process to the efficiency of the product or the effectiveness of innovations was 0.74. The results indicated that PAM is appropriate in contents, styles, functions, benefits, and practical innovation that enhances teaching and students' English proficiency.

Factors affecting the adoption of technology on the use of online lessons in medical care courses

2024-05-06T10:27:19+07:00

This research aimed to examine the factors affecting the acceptance of technology in the use of the online learning media system at

Lampang Boromrajonani College of Nursing, Lampang, Thailand. The researcher designed and developed an online learning media system based on the principles of software development life cycle (SDLC) and applied it to 116 fourth-year nursing students, divided into 4 males and 112 females, evaluated using a questionnaire on its utilization and technology acceptance regarding the theory of technology acceptance model (TAM). The independent variables were perceived usefulness and perceived ease of use, and the dependent variable was the intention to use. Data on satisfaction were analyzed using descriptive statistics, while data on technology adoption were analyzed using multiple regression analysis. Results indicated that the parameter on suitability of the media had an average of 4.56 + 0.56, indicating the highest satisfaction based on a 5-point scale. Moreover, the parameter on media efficiency had an average of 4.50 + 0.61, indicating high satisfaction based on a 5-point scale. For technology adoption, it could be summarized as the equation: Yt = 0.697 + 0.573X₁ + 0.277X₂ where Yt = technology adoption, X₁ = p

erceived usefulness, and X₂ = perceived ease of use with P-value = 0.000, and R² = 0.567, indicating fair technology adoption among users.

Effect of avocado pulp puree on the quality of Thai-style custard cake

2024-05-08T14:10:00+07:00

The study aimed to evaluate the effects of replacing coconut milk with avocado pulp puree in a healthy Thai-style custard cake (Khanom Mor Kaeng) on their physicochemical, microbiological, and sensory properties. The results showed that Thai-style custard cake at different substitution levels of avocados: coconut milk (0, 25, 35, 45, and 55%) appeared darker and more green and yellow. Thai-style custard cake at a 35% substitution level of avocado pulp puree was selected with the highest scores in color, aroma, texture, taste, and overall acceptability at 7.23, 7.33, 7.36, 7.30, and 7.36, respectively. The calorie content, total carbohydrate, total fat, and saturated fatty acid were lower than those of the original product by 3.21, 0.82, 10.01, and 25.29%, respectively. However, the unsaturated fatty acid and crude fiber of the developed product were increased by 1.6-fold and 12.23%, respectively, when compared to the original product.