The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk formula 2; egg yolk formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While formula 2 had the highest in total acidity a* and b* and formula 3 had the lowest in TBA a* and b* but the highest in L*. In addition sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content a* and b* increased with high level of tomato lycopene while the consistency value was decrease. Furthermore the levels of tomato lycopene were not effect on pH total acidity TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity TBA and consistency were not significant on during storage. However the pH TBA L* a* and b* was increase.

The objective of this research was to study the effect of lycopene fortification from gac fruit (Momordica cochinchinensis Spreng) in different levels (1 1.5 2 %) compared with standard formula and addition of BHT 100 ppm on physical properties and consumer acceptance of chicken nuggets product. The analysis showed that the sensorial evaluation of nuggets chicken fortification at 2 % lycopene had accepted overall liking score in range like moderately to like very much (p>0.05) of chicken nuggets. Antioxidant activity using by DPPH and total phenol content were the highest (14.04% and 4.43 mgGAE/g) significantly. Furthermore also found that adding powder lycopene levels had the ability to retard oxidation activities similar BHT 100 ppm after storage at 4 C for a period of one month and inhibit the rancidity effective a 2-fold compared to control.

Recovering of tungsten carbide (WC) with the electrolysis solution in the electrolyte to a reaction with cemented carbide scraps 0.2-1.0 V between temperature from 30-80 C concentration 1-7 N hydrochloric acid solution within 48 hours the results showed the cemented carbide dissolution proper to the influence of voltage temperature and solution concentration. Can recovering tungsten carbide purity over 95.62% of which contain other ingredients include titanium 1.74% tantalum 1.68% and niobium 0.42% concluded that the electrolysis recovering tungsten carbide is appropriate under voltage is 0.4 V temperature 80C 7 N solution of hydrochloric acid recovery rate of tungsten carbide powder about 91.37% with an average particle size of 1.0 m

The objective of this research was to determine the optimal ratio of beetroot pulp to produce American muffin. The experimental arrangement in CRD was used to study the effect of ratio of beetroot pulp at 0 % 5% 10% and 15% of total weight on the quality of product. As beetroot pulp increase L* and b* of sample decreased were observed (p<0.05) while beetroot pulp decrease a* of sample increased were observed (p<0.05). For textural properties higher in beetroot pulp added showed notably decreased in hardness and cohesiveness (p<0.05) and increased in springiness (p<0.05). At 10% of beetroot pulp to produce American muffin by 9-point hedonic composed of 26.66 % moisture 24.63 % protein 11.43 % lipid 1.40 % ash 0.92 % crude fiber 1.34 % insoluble dietary fiber and 55.88 % total carbohydrate 344.91 Kcal. of total energy 102.87 Kcal. of energy from fat and increase of anthocyanin 0.37 %.

This research was aimed to study the compressive strength and the abrasion resistance of Terrazzo floor which used glass cullet as aggregate. The mix proportion of Terrazzo was 1 : 2.5 (white cement : chipped stone) by weight. The weight percentages of replacement of chipped stone by glass cullet were 0 10 25 50 75 and 100% by weight of aggregate. The compressive strength and abrasion resistance of Terrazzo specimens were measured at 7 14 and 28 days. The results indicated that the compressive strength of mixtures with glass cullet of 0 10 25 50 75 and 100% were 581.11 540.81 534.83 480.94 435.42 and 343.71 kg/cm2 respectively. It showed that the compressive strength decreased with the increase of glass cullet content. The abrasion test of Terrazzo specimens showed that at low glass cullet content (10-50%) the abrasion resistance increased with the increase of glass cullet content. The mixtures with glass cullet of 75 and 100% have abrasion resistance nearly the same as the mixture without glass cullet