Nowadays electrical current measurements can be categorized into two methods; direct and indirect measurements. The small amount of electrical current can be directly measured by means of electrical current instrument whereas the current of high voltage cannot directly be measured by means of any physical contact of an instrument on the other hand it can be indirectly be measured through voltage transformer by stepping down voltage method in which cannot be realized economically and practically. This paper presents a method of measuring high voltage current by means of Rogowski coil detecting induced electromagnetic ware compensating unwanted induced current and finally amplifying. The results are that the reduction of measurement time and cost of purchasing the instrument.

This project aims to study an effect of stabilizer on the ground pumpkin forming. There were 4 types of stabilizer used in this study which were carrageenan pectin flour and agar with a ratio of 10 20 and 30 percentage by mass. The physical and chemical properties of the sample such as color texture moisture content and sensory test were compared with a commercial streamed pumpkin. The results showed that the ground pumpkin could be formed using carrageenan and agar but the flour and pectin had no effect on the forming. Therefore the sample of ground pumpkin mixed with agar and carrageenan was further observed by measuring the physical and chemical properties. It was found that the properties of ground pumpkin mixed with 30% w/w of agar were the most similar to the commercial steamed pumpkin. The color of L* a* and b* of the sample were 46.15±1.23 11.42±0.51 and 29.75±2.46 respectively. The sensory test was analyzed by weight quality score the overall acceptance was 62.50%. In conclusion 30% w/w agar was the best stabilizer using in the ground pumpkin forming therefore this result would be used to develop a new product.