Mahajanaka mango (Mangifera indica L.) the yellow fruit had identity on color aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices as possible. The objective of this study was to determine an appropriate foaming substance from 6 types ; Methocel? 65 HG Glyceryl monostearate (GMS) Carboxy methyl cellulose (CMC) Methocel? 65 HG mixed with GMS Methocel? 65 HG mixed with CMC and GMS mixed with CMC with 1:1 w/w with completely Randomized experimental design. Physicochemical properties of mahajanaka mango juice the color values L* a* b* pH total soluble solid citric acid and total solid equals 39.02 18.79 67.36 3.96 14.00๐Brix 0.40 milligram per 100 grams and 15.14%. The mahajanaka mango juice was adjusted 0.70% total acidity (as citric acid) 25๐Brix of total soluble solid and added 2.0% of maltodextrin. The result showed that an appropriate foaming agent was added 45% of 1.8% mixture of Methocel? 65 HG with CMC into mahachanaka mango juice. It had foam stability and density. The mahajanaka mango juice foam had values of stability density and overrun equals 0.001 milligram per min 0.14 gram per milligram and 602.11% respectively and Scanning Electron Microscope (SEM) had a porous structure with sphere and ellipsoid particle.

The purposes of the research were; 1) to develop the detection of the transparency of air dried rubber sheet (ADS) using solar cell module 2) to find the average voltage according to the standard ADS grade market level and 3) to construct predictive equation of output voltage of the transparency machine. Samples of this study obtained by a purposive sampling technique was the standard ADS of 652 sheets. The instruments consisted of a multi-meter and transparency machine. For statistical analysis t-test (independent samples) and f-test (one-way ANOVA) were employed. The findings revealed that: 1) The ADS transparency machine consists of solar cell module at the error of 6% 2) The average voltage according to the standard ADS classify market level of 1 2 3 and 4 are 3.41 2.80 2.49 and 1.91 V. respectively 3) The market level and thickness of ADS altogether were the variables that could predict the output voltage of the transparency machine at 86.5 %

This study was aimed to investigate experimental study of the parameters affecting the amount of tubular ice. Significant studied parameters were inlet water temperature. Thickness tendency was increasingly according to time. The thickness of the tubular ice varies with the square root of time according to the theory. At the beginning of the process thickness increased quite fast and decelerated at the end of the production process. The inlet water temperature affected to thickness of tubular ice as the ratio of inlet water temperature to thickness was 0.41 degrees Celsius per millimeter. Thus inlet water temperature affected to thickness of tubular ice according to theoretically results with 342% 43% and 8% error value between ice thickness and production time for 0-10 minutes 11-20 minutes and 21-36 minutes respectively

This experiment was conducted to study on single cell protein production from copra meal residue by Saccharomyces cerevisiae and Bacillus subtilis as animal feedstuffs. The experimental design was 4x3 factorial in CRD experiment with two factors were design to experiment. The first factor was comprised of fermented period (0 15 30 and 45 days). While the second factor B was comprised of microorganism type (Saccharomyces cerevisiae Bacillus subtilis and Saccharomyces cerevisiae combined with Bacillus subtilis). The results showed that interaction between factor A and B on pH (4.00-4.53) and percentage yield (29.21-33.80) were highly significantly different (P<0.01). However Incubation temperature were not related between factor A and B. Additional both factor have no effect to incubation temperature (P?0.05). For nutrients composition the group was fermented Saccharomyces cerevisiae combined with Bacillus subtilis showed higher Crude Protein than other treatments (P<0.01). Optimum of period at days 45 showed that crude protein 14.77 percent was significantly (P<0.01) and pepsin digestibility 66.60 percent was significantly (p<0.01)

The purposes of this research were to study the ratio of germinated brown rice and plant juice and sweetener types for mixed drink process. The ratio of germinated brown rice and plant juice were varied at 7:3 8:2 and 9:1 in 1 littre of water and sweetener types were changed to sugar sorbitol and honey for adjusted the total soluble solids at 11Brix. Results showed that L* a* and b* values of the mixed drink prepared by germinated brown rice and plant juice at a ratio of 8:2 were 36.17 1.80 and 12.10 respectively. The mixed drink obtained 14.85% DPPH free radical (DPPH 22-diphynyl-1-picrylthydrazyl). Furthermore the fortified honey mixed drink provided highest overall preference score. The score was 7.60 in the 9-point hedonic scale from sensory evaluation.