SciTech Research Journal

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Editorial RDI-RMU — 2025-12-30

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Appendix

Editorial RDI-RMU — 2025-12-29

Appendix

Biopreparation of titanium dioxide nanoparticles from Moringa oleifera Lam. Leaf extract and its applications

Thaninthra Makhin — 2025-12-29

This research to study the preparation of titanium dioxide nanoparticles (TiO2 NPs) using leave extracts of Moringa oleifera Lam. The synthesized titanium dioxide nanoparticles were characterized by using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and Zeta particle size analysis. The formation of the synthesized TiO₂ nanoparticles from the XRD spectra when compared with the confirmed standard spectra of titanium particles formed in the present experiments was in the form of nanocrystals, as evidenced by the peaks at 2theta of 24.9157^◦ and 27.9629°. The FTIR spectrum of TiO₂ nanoparticles displayed a prominent peak at 593 cm^-1. SEM analysis of the synthesized TiO₂ nanoparticles clearly showed that they were in clusters and irregular shape. The particle size analysis was found to be 238.9–381.5 nm. The degradation of methylene blue dye, titanium with nanoparticle size was tested. Can remove up to 97.4% of dye. This method represents a new alternative method for preparing environmentally friendly and low-cost nanoscale metals.

A Developing a Humanoid Robot Prototype Controlled by Voice Commands Using the CMU Sphinx Speech Recognition System

Jetsada Ponkaew — 2025-12-29

This research aims to design and develop a humanoid robot controlled by voice commands using the CMU Sphinx speech recognition system, evaluate its performance by experts, and study user satisfaction. The ADDIE Model was used to analyze user needs and problems, design the system for developing the robot, develop the robot's structure and control program, and develop a voice command application using Java in Android Studio. The system was tested with target groups and its performance was evaluated to improve and enhance its functionality. The humanoid robot comprises hardware including Arduino Nano, Expansion Board, servos, and Bluetooth HC-05 module. The target groups for the research included 3 experts from Sisaket Rajabhat University and 30 high school students. The research tools included a satisfaction questionnaire with a 5-level rating scale. The statistics used for data analysis were mean and standard deviation. The results showed that users had a high level of satisfaction in all evaluated aspects, with an overall mean of 4.42. The highest score was for ease of use at 4.70, followed by response speed at 4.43, and interaction capability at 4.35. The lowest score was for the accuracy of speech recognition at 4.20. The expert evaluation indicated that the robot performed well in accurately and quickly responding to commands, but improvements in speech recognition accuracy are needed to further enhance user satisfaction and system performance. This research demonstrates the potential of using humanoid robots to enhance learning experiences and effective interaction among youth.

Generalized Algebras Type Sigma

sawinee srikwa — 2025-12-30

In this research, the concepts of generalized algebra type sigma is introduced. We explore some basic properties of this algebra. The concepts of subalgebra, congruence relation, homomorphism and isomorphism are discussed on a generalized algebra type sigma. Some properties concerning to such concepts are obtained.

Online Marketing Needs of Community Enterprises in Phra Nakhon Si Ayutthaya

Chutima Kraisaard — 2025-12-30

This study was conducted with the following objectives: (1) The charac Problems and Obstacles in Using Online Marketing teristics of community enterprises, (2) The management of community enterprises, (3) Problems and Obstacles in Using Online Marketing (4) The knowledge of community enterprises regarding online marketing,
(5) Online Marketing Needs of Community Enterprises, and (6) The factors related to the needs for online markets. The samples consisted of 195 community enterprises in Phra Nakhon Si Ayutthaya Province. Data were collected using a questionnaire. The statistical methods used for data analysis included frequency, percentage, mean, minimum, maximum, standard deviation, and hypothesis testing using the Chi-square test.

The research results revealed that most community enterprises in Phra Nakhon Si Ayutthaya Province were product-based groups that had been operating for 1–3 years. According to the 2024 Community Enterprise Potential Assessment, most enterprises were rated at a “good” level. The total number of members in each community enterprise ranged between 7 and 8 people. Overall, the management practices of community enterprises were found to be at a moderate level (mean = 2.69), while opinions regarding problems and obstacles were at a high level (mean = 3.99). The overall level of knowledge was high level (mean = 0.80), and the overall needs for online market utilization was high level (mean = 4.07). The hypothesis testing indicated that the type of business operation and the duration of establishment of community enterprises were significantly related to the overall need for online market utilization at the 0.05 level of statistical significance. Furthermore, expectations toward online marketing, and management practices were significantly related to the overall demand for online market utilization at the 0.01 level of statistical significance.

Development of Food Recipe According to the Element of the Household for Creative City of Gastronomy Tourism of Phetchaburi province

Napapha Homhual — 2025-12-30

This research has objectives 1.1 To develop authentic recipes for the house element using ingredients from the tourism community in Phetchaburi Province and 2.1 To study the nutritional value of the house element recipe for community tourism in Phetchaburi Province. In this research, we studied the development of 4 food recipes from Muang Phet according to the house element, using sensory tests in terms of taste, color, smell, and texture. and overall preferences Use 50 tasters using the 9 Hedonic scale methodStudy physical quality using completely randomized test planning (completely randomized Design; CRD) and compare differences and study nutritional value. of savory food recipes local sweet Analyze nutritional value with INMUCAL of Mahidol University. The research results found that The recipe with the highest overall average preference score is earth element food. It must have a spicy and spicy taste. It includes Pak Kood salad (8.00±0.30), the main ingredient usedThat is, Pak Kood is a raw material. Grows in rainforest, belonging to Nong Ya Plong District and Kaeng Krachan District, providing 76.50 kilocalories of energy, 5.15 grams of protein, 4.43 grams of fat, 4.02 grams of carbohydrates, 187.55 milligrams of vitamin A, 8.39 grams of vitamin C, 46.66 milligrams of calcium, and 161.53 milligrams of niacin. Food of the water element Foods that have a spicy, astringent, and bitter taste include snakehead fish. which contains the ingredients of Yo leaves and snakehead fish as raw materials available in every Phetchaburi province, providing 77.01 kilocalories of energy, 5.70 grams of protein, 3.30 grams of fat, 6.20 grams of carbohydrates, 33.15 milligrams of vitamin A, 0.18 milligrams of vitamin B1, 0.17 milligrams of vitamin B2Tamin B6 0.10 milligrams, vitamin C 19.50 grams, vitamin E 1.33 grams, calcium 47.50 milligrams, magnesium 4.70 milligrams and niacin 1.04 milligrams. Air food has a sour, salty taste. Foods that help increase calcium include Tom Yum Kung, with shrimp being a raw material that is abundant in Cha-am District. Ban Laem District Because it is next to the sea and lemon gives a very famous sour tasteIn Tha Yang District, it provides 39.01 kilocalories of energy, 7.11 grams of protein, 6.00 grams of fat, 1.20 grams of carbohydrates, 1.72 milligrams of vitamin A, 1.20 milligrams of vitamin B1, 0.12 milligrams of vitamin B2, 2.51 grams of vitamin C, 1.03 grams of vitamin E, 31.15 milligrams of calcium, 0.65 milligrams of zinc, 96.59 milligrams of niacinene, and 17.65 milligrams of magnesium and fire food should be eaten withThe astringent bitter taste is soft palm sugar floating in glass. Young palm fruit is a raw material that is abundant in Mueang District and Ban Lat District. It has an astringent bitter taste and is used to float glass to get freshness, providing 125.51 kilocalories of energy, 0.31 grams of protein, 29.84 grams of carbohydrates, 1.37 milligrams of vitamin A, 1.45 grams of vitamin C, 14.86 milligrams of calcium, 1.28 milligrams of niacin, 1.03 grams of vitamin E 1.28 mg niacin and 69.18 mg potassium