The objectives of this study were to: 1) select the basic recipe of Tongmuan dessert (rolled wafer) 2) study the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit and 3) to study the shelf life of Tongmuan dessert with added gac Fruit. The study was conducted through Randomized Block Design (RBD) by which the satisfactory in each aspect included color properties scents texture properties flavors and overall preferences were estimated. 50 taste testers were asked to signify their satisfactory points according to 9- point hedonic scale. The finding suggests that recipe 1 with 50 grams of tapioca flour 150 grams of wheat flour 100 grams of eggs 720 grams of coconut cream 220 grams of brown sugar 110 grams of coconut sugar and 5 grams of salt obtained the highest average score. Sequentially the proportionate quantity of gac Fruit added to Tongmuan dessert with added gac Fruit were studied in 3 degrees: 10 20 and 30 percent of coconut cream’s quantity. The finding suggests that the 30 percent obtained the highest average points. In terms of the shelf life during week 0 2 4 and 6 it was found through the color space of L* and a* values that the colors had gotten darker as time progressed while b* value revealed no change. The water activity value (aw) also remained unchanged upon the extended shelf life which increases the presented color properties and moisture content. The texture had become tougher. Less than 10 colonies of microorganisms were found with less than 10 colonies of yeast and mold found during week 0 week 2 and week 4. However 120 colonies were found in week 6 which did not exceed the regulated limit of Community Product Standards and therefore can be concluded that it can be stored for the minimum of 6 weeks.

The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10% 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards physical properties were analyzed that found 6.62 pH value color as 55.21 35.96 and 33.47 according to L* a* and b* 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram giving total energy 126.65 kilocalories energy from fat 48.33 kilocalories moisture content 74.38 gram fat 5.37 gram protein 2.06 gram carbohydrate 17.52 gram ash 0.67 gram and beta-carotene 1323 microgram. Average score of appearance color flavor taste texture and overall liking are 4.50 4.32 4.16 4.47 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.

This paper’s objective was to research and clarify Aril of gac fruit in a cream salad product for comparing chemical and physical property of Aril of gac fruit when used a quantity of yolk thickening agent and stabilizing agent in different type. And was to study nutrition of Aril of gac fruit. In accordance with bringing a basic recipe number 3 which is accepted by a taster to be a substitution of a yolk by Aril of gac fruit at percentage of 60 70 and 80 respectively. And put Xanthan gum at 0.5 gram respectively. In a recipe which substitutes quantity of a yolk by Aril of gac fruit at percentage of 70 80 and 100 the total is 6 recipes. Taking a recipe to test a taster of sense 40 tasters using a type of test of 5 – point hedonic scale planned a random test in completed block RCBD: (Randomized Complete Block Design) and compare the difference between the mean by DMRT (Duncan’s New Multiple Rang Test) analyzed by statistic program package and study a physical property by pH in 6 recipes comparing a nutrition 100 grams of a basic recipe and a substituted recipe of accepted Aril of gac fruit. Found that when put Xanthan gum at 0.5 gram in a recipe which substitutes a yolk by Aril of gac fruit at percentage of 70 it accepted by a taster the most. The mean of color is 3.70 smell is 3.48 taste is 3.90 food texture is 3.78 and overall pleasure is 3.73 viscosity measurement is 7.55 centipoise potential of Hydrogen ion (pH) measurement is 3.22. The comparison between value of a basic recipe and a recipe which substitutes a yolk by Aril of gac fruit found that energy and carbohydrate are increased but protein and fat are decreased. Moreover it can be profitable from Beta Carotene and Lycopene fully. According to a product is not passed by heat treatment making it hold a nutrition. The result of this research can be helpful by creating a new product from gac fruit to gain new way of income for a agriculturist and get a product that has aril of gac fruit to be processed occurred a new way of agriculture business for anyone who is interested in.

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.

Gac fruit healthy fruit contains many antioxidants such as beta-carotene lycopene. Traditional process by boil reduces antioxidants. The purpose of this study is to process gac juice mixed passion fruit juice by microwave. The optimum formulation from consumer tests were done with 50 juice preferred consumer show that the average like is 3.90 point (5 point). The study used the 3X2 factorial in CRD with 600 700 and 800 watts and at 45 and 55 sec. Analyzed color amount of beta-carotene lycopene pH and microorganisms showed that 700 watts at 45 sec. gave the highest level of beta-carotene contents at 38.11 ?g/g. The comparison between the gac juice mixed passion fruit juice through boiled process and the gac juice mixed passion fruit juice through microwave process was investigated. The content of beta-carotene and lycopene of juice through microwave process was than 2.43 and 1.59 times respectively.