The aim of this research was to develop the crispy pineapple formula (pineapple salt all purpose flour and glycerin) by using mixture design. Ingredients factor were all purpose flour (10-15% of pineapple) and glycerin (0-5% of pineapple) to form a pineapple patty before drying at 180 oC for 2 min. The sensory result found that the optimum formula contains of pineapple salt and 15 % all purpose flour was the most like score. Then developed with the factors of the temperature and time used CCD bring analyst the color and the sensory test using a sample of 30. The result found that showed the optimum at 174 oC for 103 sec. Consumer tests were done with 200 pineapple preferred consumer show that the average like is 3.72 point (5 point) with a height acceptable scored (88.0%).

Indium tin oxide thin films were deposited by DC magnetron sputtering from In2O3 and SnO2 as a ceramic target with 10 wt% of SnO2. The films were sputtered under pressure of 2?10-3 torr power density of 1.23 W/cm2 and substrate temperature of 200 oC. The main goal is to improve the optical properties of ITO thin films by using a mixture of oxygen and argon gasses with O2/Ar ratios varies from 0.0 to 0.5. The best average values of optical properties in the visible light region were found at the O2/Ar ratio of 0.2. The highest transmittance was 90.68% and the lowest reflectance was 9.42%. The result showed reflectance decreased by 5.52% compared to the films sputtered with only Ar.

This research is the study for effected of orientation setup workpiece from Rapid Prototyping process. The objective of this study has to minimize average tolerances of specimen size and roundness of cylindrical specimen. Specimens were studied with orientation direction define 3 axis (X Y Z) and created by rapid prototyping Machine with FDM Technology. The Measuring average tolerance of specimen size and roundness of cylindrical specimen used the Coordinate Measuring Machine (CMM). The Result showed that test specimens were formed along the X axis having lowest of average tolerances. The increasing average tolerances of diameter depend on the increasing diameter size. The roundness value of cylindrical surface forming the X axis was the most circular cylinder. The roundness value of cylindrical was depend on the increasing of diameter size. It shows that when the workpiece has a larger diameter. The workpiece would be circular cylinder is decrease

The aim of this research was to studied on the optimization of adding the extracted anthocyanin from black non-glutinous rice bran for prolonging shelf-life of Chinese sausage. The study was done by adding the anthocyanin extracts of 2 and 3 % with the combination of sodium nitrite 0 and 1 % during the processing of Chinese sausage. The sensory attributes evaluated using a nine-point hedonic scale and by using ranking test. The physicochemical analysis of storage study was conducted for 4 weeks. All analysis were carried out in every weeks. The results showed that Chinese sausage with added anthocyanin extracts of 3 % with the combination of sodium chloride 2 % gave the lowest value of moisture content with significantly difference (p<0.05). Chinese sausage with added sodium nitrite 1 % with the combination of the anthocyanin extracts of 3 % gave the highest score of overall acceptability. The product can retard oxidation with the value of TBA lower than the control sample with significantly difference (p<0.05)

Effect of tomato powder as sodium nitrite replacer on qualities of Frankfurter was studied. The ratio of tomato powder: sodium nitrite were 0: 2 0.5: 1.5 1: 1 and 1.5: 0.5 respectively. Physicochemical microbiological and sensory properties during storage in vacuum seal at 4 ?C for 21 days were studied. The results were found that the optimum ratio of tomato powder: sodium nitrite was 1: 1 that produced the highest in a* and b* which was higher lycopene content than control. Furthermore it had the highest scores in appearance color and flavor. In addition the formula with the ratio of 1.5 : 0.5 had the highest total acidity and lycopene content but the lowest in hardness gumminess flavor taste texture and overall liking. The ratio of 1: 1 was increased in total acidity TBA and L* after longer storage. Whereas a* flavor taste and overall liking were decreased upon storage time. The sausage that storage before 14 days was accepted in physical chemical microbiological and sensory properties consumer acceptance.