Abstract Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contain high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein and low sugar ice cream demand for this consumer group. Therefore the objective of this study was to develop the reduced energy milk ice cream by using chicken breast and inulin. Milk ice cream was supplemented with chicken breast at 5 10 and 15% by total weight. The result showed that 10% chicken breast ice cream was highest score of sensory evaluation. Sugar was substituted with inulin at 25 50 and 75% by weight. The result showed that the replacement of sugar with 50% inulin was suitable for ice cream. The chicken breast ice cream with inulin formula were determined the physical properties. The result showed that viscosity overrun texture and melting rate of the developed formula were 147 cps 41% 11780 g force and 6% respectively. The lightness (L*) redness (a*) and yellowness (b*) value were 88.68 4.60 and 19.11 respectively. The proximate compositions moisture and protein content of the chicken breast ice cream with inulin formula were 68.03 and 11.79% higher than basic formula whereas fat and ash content of the chicken breast ice cream with inulin formula were 6.02 and 0.45% lower than basic formula. Microbiological quality of the chicken breast ice cream with inulin formula were in the acceptable limit according to Notification of the Ministry of Public Health. In addition the total energy of the chicken breast ice cream with inulin formula was lower than basic formula. The cost of the chicken breast ice cream with inulin formula was higher than basic formula at 16.23%.

This work presented the production of biogas using anaerobic co-digestion between hydrilla verticillata (HV) from Songkhla Lake Basin and chicken manure (CM). From the study of compositions of both wastes it was found that the COD of CM and HV were 11200 and 14400 mg/l and pH were 6.5 and 5.5 respectively. The biogas production using anaerobic single-digestion of untreated hydrilla verticillata (UHV) gave accumulative methane of 1251 ml-CH4/g-VS and methane production of 78.28 L-CH4/kg-substrate was obtained. For hydrilla treated with 2% w/v NaOH (THV) the accumulative methane was 1786 ml-CH4/g-VS and the obtained methane production was 91.87 L- CH4/kg-substrate which was 17.5 % increase when compared to the UHV. For the biogas production using anaerobic single-digestion of CM it was found that the accumulative methane and methane production were 978 ml-CH4/g-VS and 78.28 L- CH4/kgsubstrate respectively. These were lower than the studies using HV. The study of anaerobic co-digestion of HV and CM at three different ratios; 1:1 2:1 and 3:1 was studied. It was found that the anaerobic co-digestion using THV and CM at ratio 3:1 and 2:1 gave the highest potential for biogas production. The accumulate methane of 3202.20 and 2079.19 ml- CH4/g-VS were obtained respectively. The methane productions were 2.53 and 82.26 L-CH4/ton-substrate for ratio 3:1 and 2:1 respectively which is no significant different at 95 % confidence interval.

The study of Mucilage Fiber amount from Ocimum Basilicum or Hairy Basil Seed which is used instead of egg in custard cream product in order to study basic formula and production process for custard cream product which made from Mucilage Fiber of Hairy Basil Seed instead of egg. In addition to study end life cycle of Mucilage Fiber in the custard cream. Beginning with appropriate basic formula study and production process of custard cream product found that formula test no.3 got the number 1 ranking which got vote from most of tester. Meanwhile the suitable amount of Mucilage Fiber from Hairy Basil Seed in the custard cream product which there’re 3 level included 10 15 and 20 (gram) so the resulting that almost tester vote 20 gram is best composition of Mucilage Fiber amont. Furthermore we can get smooth and soft custard cream which found when pressing cream on the top bread. After that comparing the basic custard cream from egg found the cream from Mucilage Fiber of Hairy Basil Seed have a total amount of protein and Ash lower than 1.58 and 1.12 respectively basic custard cream from egg and also humidity value more than 1.02 the custard cream which made from egg. The analysis of microbe found that total of microbe which not over standard can maintain 4 days in polypropylene plastic bottle (closed conditon) so 99% of customer feedback and accept “Custard Cream from Mucilage Fiber of Hairy Basil Seed”

The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design ( RCBD) Breadsticks quality was assessed by the favorableness of Appearance color order test texture ( crispy) and overall Score using 9-Point Hedonic Scale. Breadsticks quality was evaluated by 40 gourmets Redue repeatedly tried 2. Analysis of Variance ( ANOVA) and Least significant Difference and Duncans New Multiple Range Test (DMRT). The results found that most of the gourmets. Like the level of 20%. The are range preferences of Breadsticks Appearance test texture (crispy) and overall Score arein the high level and Color and order. Score are in the moderate level showed that Appearance color order test texture ( crispy) and overall preference is Statistically Significant at the 0.05.

The purpose of this research was to construct an appropriate forecasting model for the export quantity of frozen and chilled chicken using three time series analysis methods including Box-Jenkins method Holt’s exponential smoothing method and damped trend exponential smoothing method. Time series data from the website of the Office of Industrial Economics with total 130 months during January 2004 to October 2014 were used and they were divided into two series. Fristly 120 months from January 2004 to December 2013 were used to build the forecasting models and lastly 10 months from January until October 2014 were used to compare the forecasting methods accuracies via the criteria of the lowest mean absolute percentage error and root mean squared error. Research findings indicated that all forecasting methods that had been studied damped trend exponential smoothing method were the most accurate method and showed the forecasting model as where m represented the number of periods to forecast ahead with the starting value was January 2014 (m = 1).