The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design ( RCBD) Breadsticks quality was assessed by the favorableness of Appearance color order test texture ( crispy) and overall Score using 9-Point Hedonic Scale. Breadsticks quality was evaluated by 40 gourmets Redue repeatedly tried 2. Analysis of Variance ( ANOVA) and Least significant Difference and Duncans New Multiple Range Test (DMRT). The results found that most of the gourmets. Like the level of 20%. The are range preferences of Breadsticks Appearance test texture (crispy) and overall Score arein the high level and Color and order. Score are in the moderate level showed that Appearance color order test texture ( crispy) and overall preference is Statistically Significant at the 0.05.

The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. Which were 0% 20% 40% and 60% Randomized Complete Block Design (RCBD) Khanom Saleetip quality was assessed by the favorableness of Appearance color odor taste texture (soft) and Overall score using 9-Point Hedonic Scale. Khanom Saleetip quality was evaluated by 80 gourmets Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT) were used compare the different means. The results found that mart of the gourmets like the level of 40% the average preferences of Khanom Saleetip Appearance color and overall in the high level. But odor taste and texture (soft) scores. Are in the Moderate level the results showed that there were statistically significant different among preferable score of Appearance color flavor taste texture (soft) and Overall at confident level (p≤0.05).

The objective of this research is to propose a new way to fabricate a composite material for future bone replacement development via growing apatite crystal on silk fibroin fiber. Apatite crystallization on silk fibroin fiber was prepared by precipitation reaction between Ca(NO3)2 solution and (NH4)2HPO4 solution adjusted pH by NH4OH solution. In this work Effect of solution concentration and initial pH values was investigated on apatite crystals. Chicken eggshells were used as calcium source by heating sufficiently powdered eggshells at 1300 °C for 4 h to acquire CaO powders made Ca(NO3)2 solution by dissolving in 65% HNO3 solution. Prepared Ca(NO3)2 solutions were adjusted concentration as 3 levels and were adjusted different pH values of 7 8 and 9 respectively. For processing of apatite crystallization silk fibroin fibers were immersed in Ca(NO3)2 solutions for 30 min. After that (NH4)2HPO4 solutions were added in silk fibroin fibers immersed in Ca(NO3)2 solutions. Reaction time was fixed about 1 min before cleaning to remove impurity precipitates on surface of silk fibroin fiber. Finally apatite crystallization on silk fibroin fibers occurred. The obtained result can conclude morphologies of apatite crystals on silk fibroin fibers was sheets sphere and flower. Solution concentrations and initial pH values directly influenced on Ca/P ratio of obtained apatite crystals by Ca/P ratio increases as increased solution concentrations or increased pH values. Finally research silk fibroin fibers were woven as two patterns of plain weave and twill weave and they were investigated Young’s modulus and tensile strength. The result indicates that Young’s modulus of silk fibroin fiber sheets woven as twill weave and as plain weave were about 616 MPa and 425 Mpa and tensile strengths of them weave were about 40 Mpa and 72 Mpa respectively. The optimum condition of growing apatite crystals on silk fibroin fibers was sample of CP19. Design of silk fibroin fiber with plain weave was an optimum pattern for future biomedical applicaions.

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.

Replacement of fertilizer with latex sludge as nutrient sources for oil palm seedlings (3 months) was conducted in randomized complete block design (RCBD) with 3 replications. The treatments consisted of control chemical fertilizer and latex sludge 10 30 50 70 and 90 grams per kilogram soil. The result showed that applying with latex sludge 10 and 30 grams per kilogram soil increased plant nutrients such as phosphorus potassium and magnesium significantly (p <≤ 0.05). While the growth of pre-nursery oil palm including number of leaves leaf width and length stem girth and height are the same as applied with chemical fertilizer. But using latex sludge over 30 grams per kilogram soil have an effect on oil palm seedlings by reducing growth. So in conclusion Latex sludge at the rate of 10-30 grams per kilograms soil can be replaced fertilizers as nutrient sources for pre-nursery oil palm seedlings