This research aimed to study the quality changes of coating salted eggs partially replacing soil from termite mound with turmeric powder at the level of 0% 5% 15% and 25% during storage for 4 weeks. The results showed that the increasing in turmeric level caused a decrease in salt content in raw egg yolk and raw egg white which led to decrease in hardening ratio of egg yolk. The hardness values of cooked - salted egg yolk decreased while those of cooked - salted egg white slightly increased. At the same salting period the color values of raw egg yolk and raw egg white coated with different levels of turmeric were slightly different. Egg yolks changed to a yellowish orange color while egg whites showed lightness with a direction of red and slightly yellowish color. The raw egg white coated with higher level of turmeric powder exhibited more yellowness which was in accordance with the increasing in curcumin content. From the results of 9-point hedonic scale in terms of color aroma overall taste and overall liking it was found that salted eggs coated with turmeric powder to partially replace soil at a level of 25% with 2 weeks of preserved duration had high scores of sensory acceptability which did not differ significantly from the control samples (0% turmeric) (p>0.05). The curcumin content analyzed in dry egg white was 3.885 mg/g at week 2 and increased to 13.291 and 18.484 mg/g at week 3 and 4 respectively.

This research aimed to study the use of coarse aggregate obtained from removing old recycled asphalt pavement (RAP) in the production of the porous concrete paving block. Crushing and size separation of the coarse aggregate by using standard sieve size by selected the gradation size of the coarse aggregate that passed to sieve size 1/2” and retained on sieve size 3/8” and other that passed to sieve size 3/8” and retained on sieve size No.4 by mixing ratio 50 : 50 of the mass as replaced natural coarse aggregate. Portland cement quantity about 18% and 20% by weight of the aggregate. The water to cement ratio was 0.30 and 0.35 respectively. Compressive strength flexural strength and water permeability were investigated. The results showed that the cement content and water to cement ratio was influenced the strength properties and water permeability rate of the porous concrete paving block. The porous concrete paving block mixed with higher cement content (20%) had the compressive strength at the age of 28 days increased by 16-24% when compared with lower cement content (18%). On the other hand the water permeability rate decreased by 5.1-8.1%.

In this study 14 bacterial strains isolated from gastrointestinal tract of black tiger shrimp (Penaeus monodon) was investigated for their probiotic potential. The results showed that 6 strains namely S1 S3 S6 S7 T4 and T5 were able to degrade 3 nutrient substances including protein starch and lipid among which S3 S7 and S2 were the best tested nutrient-degrading bacteria respectively. Six bacterial strains were unable to lyse red blood cells including S2 S3 T0 T1 T2 and T3. S2 strain showed the strongest antibacterial activity against shrimp pathogenic Vibrio harveyi following an agar overlay technique. Based on environmental tolerance tests S2 and T0 strains grew well under wide ranges of environmental conditions e.g. sodium chloride concentration (0-8%) pH (6-10) and temperature (25-37C). As a consequence S2 strain had the most probiotic potential for shrimp culture owing to no hemolysis of red blood cells inhibition of V. harveyi growth protein and lipid degrading ability and high environmental tolerance for shrimp cultivation. The strain was identified as Micrococcus sp. S2. However additional study focused on immune response nutrient digestibility and growth promotion of the strain should be further performed in marine shrimp.

his research work aimed to study the effects of the addition of sisal fiber and surface treatment by epoxy silane on the physical and thermal properties of polylactic acid (PLA). Specimens of PLA and unidirectional fiber-reinforced composite were processed by a compression molding machine and evaluated the physical and thermal properties by water absorption measurement and differential scanning calorimetry (DSC) analysis respectively. The result showed that water absorption tended to increase by adding sisal fiber whereas surface treatment of sisal fiber by epoxy silane improved water resistance of composites. The water absorption values at immersion time of 5 days were 0.89 1.13 and 1.26 % for PLA PLA/treated sisal fiber composite and PLA/untreated sisal fiber composite respectively. For thermal properties the addition of sisal fiber led to decreases in glass transition temperature and crystallinity. These were because the presence of continuous fiber might interfere with the crystallization of PLA. The surface treatment of continuous fiber with epoxy silane led to difficult crystallization. The good interfacial adhesion interrupted PLA alignment.

The objective of this study was to develop the Homemade Black-Sesame Butter recipe. By adapt from 3 basic Peanut Butter recipes by replacing peanut to black-sesame 100% by total peanut weight. And improving the texture (spreading) by added Rice Bran Oil Shortening in 4 different level are 0% 10% 20% and 30% by total product weight. Randomized Complete Block Design (RCBD) was used to evaluate the sensory quality in terms of appearance color odor taste texture (spreading) and overall liking. Recorded the results of the characteristic of Homemade Black-Sesame Butter in the list with description to choose the best formula to get the experimental result. The result showed that the first formula of Homemade Black-Sesame Butter by replacing Peanut to Black-Sesame 100% by total Peanut weight. The characteristics are coagulated appearance matt-black color strong sesame odor medium sweet and the texture (spreading) showed that spread better than another recipe. Therefrom improving the texture (spreading) of Homemade Black-Sesame Butter by added Rice Bran Oil Shortening. The study showed the added level at 30% of Rice Bran Oil Shortening by total product weight of Homemade Black-Sesame Butter. The characteristics are coagulated and sticky appearance glossy black color high sesame odor lower sweet than the previous and very smooth texture (spreading). Homemade Black-Sesame Butter formula ingredients are cooked fine crush Black-Sesame 85% Rice Bran Oil Shortening 36.1% Soybean Oil 3% Powdered Sugar 1.7% Honey 3% and Salt 1.2% by total ingredients weight