This research has objectives to study about production process of four types of processed food product to study quality of processed food from pineapple Study the survey of consumer behavior of products made from pineapples that consumers like to eat if chopped chopped and processed into products that are already on the market. The top 3 are pineapple snacks (average 4.57) rice crackers (average 4.30). And flavored pineapple sheets (average 4.20) respectively. Study the processing process of pineapple from consumer product survey results. Pineapple pulp adds 40% in the ingredients of cracker products. The tasters give the most acceptance for their appearance color smell taste texture and overall liking. With an average of 8.10 8.83 7.95 8.03 7.95 and 8.00 respectively. Pineapple pulp replaced 100% banana juice. The tasters were the most accepted in terms of appearance color aroma taste texture and overall liking. The average values are 8.45 8.48 7.98 8.20 8.23 and 8.38 respectively. The optimum temperature and time for chopping and drying are temperatures at 90 degrees Celsius for 4 hours. Most respected in terms of appearance color smell taste texture and overall liking. With an average of 8.05 7.95 8.18 7.98 7.95 and 7.95 respectively. Study of chemical quality And physical quality of processed food products from pineapples Cracker products found that the quality of cracker chemistry Formula with the most moisture is as follows: Formula 3 (40%) Grams 3.30% Moisture Formula 2 (30%) Fat 21.37% Formula 3 (40%) crude fiber 8.38% Formula 1 (20%) Ash 2.00 percent Formula 2 (30%) Protein 2.03 percent as for physical quality brightness (L *) Formula 1 (20%) grams has the highest value 63.53 red (a *) and yellow (b *) Formula 3 (40%) grams has the highest values of 3.14 and 15.66. Pineapple pulp replaces some bananas by water. A pulp of banana pineapple replacement parts. The highest values are as follows: Formula 2 (30%) grams Moisture 54.01 percent Formula 1 (20%) grams Fat 0.35 percent Fat fiber 2.56 percent Ash 0.57 percent Formula 2 (30%) grams Protein 3.93 percent In physical quality the brightness (L *) formula 2 (30%) grams had the highest value 69.75 thered (a *) and the yellow (b *) formula 3 (40%) grams was very high. -1.61 and 12.67 dried seasoned pineapples The highest values are as follows: Formula 1 (20%) grams Moisture 8.02 percent Formula 3 (40%) Fat 0.68 percent Formula 2 (30%) grams Fiber 12.34 percent Formula 1 (20%) grams Ash 9.49 percent and 8.84 percent protein while the physical quality showed that the brightness (L *) formula 1 (20%) grams had the highest value 80.03 the red color (a *) had the highest value 9.24 and the yellow color ( b *) Formula 1 (20%) grams has the highest value. 24.76 Study consumer tests that affect In products processed pineapple Cracker products Consumers are satisfied with the product of cracker. At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Pineapple snack products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level Dehydrated Pineapple Products At a medium liking level By giving a feeling to the product characteristics in appearance color smell smell and taste At a medium level

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%.

The development of Karanda Sundae-style set yogurt has the objectives to develop a formula for making Karanda yogurt and as a guide to the use of Karanda. To study the base formula of set yogurt and study amount of Karanda jam that is suitable for making Sundae-style yogurt and study the quality changing during yogurt storage at cold temperature (4ºC). From the results of the selection of basic formulas for set yogurt. It was found that the panelists liked yogurt which was prepared from 82 % pasteurized milk 9% skimmed milk powder 4.5% sugar and 4.5% plain yogurt. Next this selected yogurt recipe was developed to be a product of sundae-style set yogurt with Karanda jam. From sensory testing Karanda jam (65% Total soluble solids) at 15% of the total yogurt ingredients received a preference score of more than 10% and 20%. Karanda Sundae-style set yogurt has protein fat carbohydrate and fiber content 7.17 1.56 67.94 and 1.60% respectively. When stored at 4 ºC for 18 days Karanda Sundae-style set yogurt still maintains the good characteristics of set yogurt found a syneresis of whey and surface of the yogurt is slightly dry. The yogurt has a pH at 3.65 with a lactic acid content of 0.92% the amount of anthocyanin has changed slightly. And microbial quality still has the number of lactic acid bacteria in accordance with the standard criteria of the type of yogurt that still contains live microorganisms

The purpose of this project is to produce a versatile sewing table for the shirt room. To explore user satisfaction The sample group used in this experiment was 10 garment sewing business operators with the sample group being able to use the multipurpose sewing table for the shirt room for 3 days. The questionnaire evaluated the satisfaction with the use of the table. Multi-purpose sewing for the shirt room. Statistics that use frequency percentage mean standard deviation The results of the satisfaction evaluation in the size and materials that are suitable for use found that the use of suitable materials for use is satisfied at a high level with an average of 4.8 a versatile sewing table is appropriate. For use at a high level with an average of 4.5 The structure of a versatile sewing table is strong with an average value of 4.1 The useful side in the use of a versatile sewing table helps increase the space. In which the work is satisfied at a high level with an average of 4.8 the use of appropriate level adjustment satisfaction is at a high level with an average of 4.5 applications can be an accessory to create patterns The satisfaction was at a high level with an average value of 4.5 Convenient foldable use was satisfied at a high level with an average of 4.4 Usage can be an accessory for paving and cutting cloth. Not With satisfaction at a high level with an average of 4.4 The beauty of the versatile sewing table is beautiful suitable is satisfied at a high level with an average of 4.8 bars the main measurement unit inches and centimeters are the font size. And the color is clear beautiful suitable satisfied at a high level with an average of 4.7 the format and size of a versatile sewing table is beautiful suitable satisfied at a high level with value Average 4.4

This research presents the simulation of a three-phase generator. The aim is to study and analyze the condition of the generator functions. By simulating the operation of the generator used in factory which use this generator as a backup power source to replace primary power source of electricity-supplier. In this test can start or stop the generator to determine the parameters at that time. The generator is used when the main electrical power distribution error and the generator is disabled when electric power system of electricity-supplier back to normal.