In order to maintain food and materials including drying products at the original dried condition silica gel can be one choice for absorbing moisture. Most silica gel is packed in an Parcel made from plastic which is difficult to naturally degrade thus causing environmental problems. This research therefore have developed packaging material from agricultural waste corn husks for absorbing moisture from food rice. From the study it was found that the corn husk paper had characteristic of smooth paper surface. When making it into a corn fiber Parcel its maximum moisture absorption from saturated humidity was 9.22±0.92% and it could absorb the moisture from the rice stored at room temperature when compared to the plastic sachet at 8.26±0.50% and 9.30±0.08% respectively. When coated with kaffir lime oil extract the corn husk Parcel had the capability in anti-fungus commonly habituated in corn husks up the concentration of 15000 ppm. It could naturally be degraded within 12 days. Therefore with these advantageous qualification the natural Parcel made of corn husk paper harboring silica is for moisture absorption as sustainable and environmental conservation material.

The Development and Design Cold Bag’s Product from Rice Husk and Waste of Rice Berry and Black Rice Production. It is intended to bring rice husk in process to produce food in order to take advantage of the product design process and create a cooling pouch Master product for everyday use such as treating the refrigerant of a vaccine or medical medicine. Maintaining the temperature of breast milk is a source of design and development of refrigeration bag products. There are research methods starting from the study of the design of experiments. To be a guide to the implementation of the rice husk to bring out the cold storage plate and bring out the design of the product. The result of the master experiment with cold storage plates. Found that Paddy Husk has the right qualities due to the Density= 0.76 g./cm3 Moisture Absorption= 6.25% cracking resistance Modulus of Rupture: MOR= 7.690 MPa. and Modulus of Elasticity: MOE= 1064.77 MPa. which has a qualified property than Paddy husk from black rice. If you touch the water for a long time it has to absorb water and the inflation inside the skin which is inferior to the rice husk properties. The researchers put the extruded sheets from rice to a cold storage material in the pocket designed with a modern shape a material made of nylon fabric. On-off with zipper there is a strap and a box for inserting the pocket side. The bag has a compression plate from the surface of the 5 side rice to help protect the cold and reduce the use of synthetic chemicals which is environmental friendly.

The purpose of this research was to investigate the use of soaked black bean water and to add value to it otherwise it is considered as colored waste water. The soaked black bean water was analyzed for phytochemicals and dyeing process was carried out silk cotton and polyester fibers. Dried black beans were soaked in water ratio 1:1 for at least 12 hours. The dyeing process involved soaking the fiber in soaked black bean water at 100o for 30 min. to determine the type of fiber staining and color fastness. Results showed presence of Anthocyanin Anthraquinonoid Terpenoid Saponin Tannin and Flavonoids in soaked black bean water. It was found that dye could be absorbed by silk fabric in an acidic condition. The shade appeared red-brown at L*44.17 a*16.88 and b*20.13 color strength was 6.19 and ultraviolet protection was blocked more than 97.5 percentages as UPF 50+. Moreover the color fastness grading in crocking property was very good to excellent (CF 4-5) good washing fastness (WF4) and moderate fastness in the presence of light (LF 4). In conclusion soaked black bean water can be used for dyeing for silk fabric and enhance UV protection.

The study aimed to investigate appropriate formula for drinking yoghurt production. The conditions were ratio of yoghurt : concentrated rambutan juice at 100 : 0 90 : 10 85: 20 and 75: 25 the effect of concentrated rambutan juice on physical and chemical and microbiological lactic acid bacteria survival appropriate proportion of syrup and lactic acid bacteria survival during storage of drinking yoghurt from rambutan juice. It was found that proportion of concentrated rambutan juice had no effect in color (L* a*) of the yoghurt (p>0.05) but its impact to b* and viscosity were significant (p≤0.05) they increased with the increased proportion of the concentrated rambutan juice. Yoghurt with 15% concentrated rambutan juice had 88% survival rate of lactic acid bacteria after stimulated digestive system. The results showed that optimal production formula of drinking yoghurt from concentrated rambutan juice and syrup were 90:10 Z(yoghurt: concentrated rambutan juice; 85:15) : syrup) Drinking yoghurt stored in the refrigerator at 4±1oC for 15 day was evaluated and found that LAB survival numbers were 9.90 log CFU/mL.

This research had an aim for studying the printing process of LACCIFER LACCA KERR. (LAC) on cotton and polyester fabric. The Lac dye was extracted by using Sodium hypochlorite solution Sodium hydroxide Hydrogen peroxide and diethyl ether then Acetic acid was used for dye sedimentation. Thenthe printing condition and color fastness to washing crocking and light were examined. The efficiency of solution for extraction process were found Diethyl ether > Sodium hypochlorite solution > Sodium hydroxide > Hydrogen peroxide respectively. The hot air was suitable fixation process for cotton and polyester printing. The cotton fixation was 150oC for 5 minutes it is 11.87 in color strength. And the polyester fabric was fixed at 220oC for 3 minutes the 8.27 color strength was shown. The both of cotton and polyester were printed with Lac dye had the good color fastness to crocking and light and moderate in washing fastness. This study can apply the Lac dye on cotton and polyester fabric by a printing technique without mordanting. Then it can reduce some chemicals in the textile printing industry. This process can applied and transfer for small enterprise for Lac value added appication.