Natural compost or organic fertilizers suitably applied to soil since it improves soil quality is cheap and easy to manage and has no pollution residues. However the right ratio of ingredienttypes as well as enough fermentation period have to be tested in order to obtain suitable fertilizer for each particular plant species. In this study researchers have conducted experimental fermentation of organic composts composed of various ratios of either residues of bagasse or banana pulp mixed with sludge. This organic compost performs as organic fertilizer adding nutrients to the sludge since the sewage sludge by itself can only help improve soil structure but has insufficient nutrients for the growth of plants. The sludge in the experiment was obtained from sewage sludge at WatSuanKaew Nonthaburi province. The results of the organic compost after fermented 49 days showed that the compost turned to brown and black and most plant materials were already macerated. The compost of sewage sludge mixed with banana pulp in the ratio of both 0.75 to 5.0 and 1.0 9 to 5.0 yielded the best growth of the morning glory. Both formulas accelerated the growth of seedlings of the plant to a high average of 15.0 ± 0.3 cm after grown for14 days. The concentration of main nutrients was also close to the values specified by the standard compost. This banana pulp compost with pH 7-9 helpedreduce the acidity in the soil. While organic fertilizer derived from sewage sludge mixed with bagasse could only help accelerate the growth of the seedlings but did not accelerate the proliferation of immature plants. Additionally the ratios of carbon to nitrogen in all bagasse composting samples were more inflated whereas the nitrogen phosphorus and potassium were under the specified standard. This bagasse caused lower pH to 5.0-6.0 contributing more acidic to soil. From all results of these findings the organic compost from the fermentation of banana leafs was therefore appropriated for improving soil quality by mixing with sludge. The organic compost provided enough major and minor nutrients that stimulated the plant growth as well. However the formulated ratio of the bananas leafs and sludge mixtures needed to be prior experimentally tested.

The objective of this research to study the basic 3 formulas of tamarind gummy products physicals and chemical properties of final product of this research by 9- point hedonic scale of 30 examiner laboratory. The results show the basic formula of tamarind gummy be recognized to study in the next step. The results show the basic formula of tamarind gummy accept on the like moderately (7). Then tamarind pulp substituted at 0 25 52 75 and 100 by weight of tamarind. At 0 percentage of tamarind pulp substituted renewable panelists for the most respected. However estimates replacing the 50 percent level still has to accept the product tasting of tamarind gummy. The chemical composition of tamarind gummy were 371.25 Kcals of total energy 4.05 of energy from fat 0.64 of protein 0.45 of fat 3.44 of ash 91.16 of carbohydrate and 4.56 of crude fiber. For the technology transfer of tamarind gummy at community enterprise the participants were satisfied in all of all aspects. However substituted of tamarind pulp in tamarind gummy can be extra consideration of chemical composition of ingredients such as sugar and fiber for acceptance of tamarind gummy of these features may affect to physical properties such as in color and texture of production should be intensive studied.

The objectives of this research were to study: 1) basic sweet bread recipe; 2) proper amount of ripe palm fruit pulp; 3) proper amount of yeast; 4) product acceptance; and 5) shelf life. A process of sweet bread production was studied with ripe palm fruit pulp supplement and the sweet bread formula was selected by acceptance through sensory test. Four levels of amount ripe palm fruit pulp studied were 15 20 25 and 30 percent of total ingredient weight. Four amounts of yeast were 0.6 1.0 1.4 and 1.8 percent of flour weight. Acceptance of sweet bread with ripe palm fruit pulp supplement was assessed for satisfaction in color smell flavor texture (smoothness) and overall satisfaction by 100 evaluators using hedonic consumer test. A 7-day shelf life was studied. Results showed that: 1) The second formula was the most accepted in color flavor and texture; 2) The proper amount of ripe palm fruit pulp was 15 percent; 3) The proper amount of yeast was 1.8 percent; 4) The product was accepted for 92 percent in color 94 percent in odor 86 percent in flavor 81 percent in texture and 88.6 percent in overall acceptance; and 5) Shelf life of the product was 3 days in room temperature by community product standard for bread with filling.

Normally bast fibres were removed from pineapple web by wrapping the boiled pineapple leaf with nylon web and stamp on it. If using this method it will take 24 hours to stamp on 40 kilograms of boiled leaf in order to obtain clean pineapple web that is suitable for producing paper. Apart from that when pressing the fiber we need to get rid of the water as much as we can because the fiber will be weight before using to produce paper. If the water pressed out each time is not equal there may be an error about paper thickness. Moreover stamping on boiled leaf may be dangerous because the chemical substance used when boiling the leaf may burn the feet and cause wound. Currently there is a Pressing machine to separate water from pineapple fiber Rachadasak Supengcum 2010 to fix the problems mentioned above. However there is a weak point because the pressing tube is small so it can press only 1 kilogram of leaf per one time. Therefore the new machine is designed to have a pressing tube sized 30 centimeters wide and 30 centimeters long. The pressing period is 30 centimeters and the pressure for pressing is 70 bars. It takes 1 minute 15 second for one squeeze which contains 6 kilograms of pineapple leaf. It can decrease the time for pressing from the old machine by 6 times. In addition the machine is designed to have the open-close channel to bring the pressed fiber out from the machine more easily. According to the experiment to remove the bast fibres from pineapple web the most appropriate amount for each pressing is 6 kilograms. The pressing process takes 1 minute 15 second. The remaining pineapple web after the pressing is 3 kilograms