The objectives of this study was to evaluate effects of cryoprotectants on Dorab wolf herring gel qualities using sucrose (3 and 6%) with sodium tripolyphosphate (STPP 0.3%) as cryoprotectants at 0 3 and 6 freeze-thaw cycle (-18 C 18 hr. freezing and 5 C 6 hr. thawing). The results showed that added 3 and 6% sucrose in combination with 0.3% STPP to washed minced fish resulted in whiter gel than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycles (P0.05). Besides expressible moisture of washed minced fish with cryoprotectants added was found lower than washed minced fish with no cryoprotectants and unwashed minced fish at 0 3 and 6 freeze-thaw cycle (P 0.05). Textural properties i.e. washed minced fish with cryoprotectants gel strength (breaking force g) was higher than washed minced fish with no cryoprotectants at 0 freeze-thaw cycle but gel elasticity (deformation cm.) was not statistically different (P>0.05).

The purpose of this research was to develop innovative cleaning and disinfection products in the situation of COVID-19 and to transfer the production technology of innovative cleaning and disinfection products. The innovative product developed is a semi-liquid alcohol gel. The sample group used in this study was volunteered consisting of 10 people. The research tool was the satisfaction assessment form technology transfer and the development of innovative cleaning and disinfection products in the situation of COVID-19. Data were analyzed using statistical software packages. The statistics used were mean and standard deviation. The results showed that. 1. Innovative cleaning and disinfection products in the situation of COVID-19 developed as an innovation of semi-liquid alcohol gel products. Which has a concentration of 73.0 % v/v 2. Most of the trainees were satisfied with the overall technology transfer. Both speakers places periods facilities knowledge and benefits from receiving services are high. 3. Most of the trainees were satisfied with the technology transfer pattern as well as the duration of the training. Product innovation process Product innovation can be put into practice and product innovation is a guide to careers at a high level.

This special project aimed to determine the appropriate procedure for extending carved dye radish (CDR) and study the type for coating CDR. From the results radish was carved become to rose shape and immersed in peroxyacetic acid 0.08% and calcium choride 1.5% after that was immersed in food dye solution such as blue 0.01% 0.05% and pink 0.01% 0.05%. Then CDR was coated in three types of coating namely xanthangum gelatin and agar. From the result xanthangum has weight loss yield% firmness and color value more than galatin and agar. CDR with blue 0.01% has weight loss yield% 3.24 firmness 3.12 N color value L* 55.09±0.04 a* -20.52±0.07 b* -15.93±0.57 blue 0.05% has weight loss yield% 3.24 firmness 26.01 N color value L* 45.54±0.03 a* -25.70±0.20 b* -26.85±-0.29 pink 0.01% has weight loss yield% 3.09 firmness 23.99 N color value L* 55.03±0.11 a* 29.42±0.05 b* -0.39±0.24 and pink 0.05% has weight loss yield% 3.27 firmness 24.41 N color value L* 45.08±0.07 a* 39.75±0.27 b* 0.30±0.16. The carved radish with blue and pink storage in plastic box stored in aluminum foil at 3-4 ๐C were during 5 days. Microorganism indicated that there were no more than 1×106 colonies per 1 g of sample.