This study was conducted to determine the effects of plant growth regulators on in vitro propagated plantlets and microrhizome inductions of Curcuma comosa Roxb. for an efficient development of plant regeneration. In vitro sprouted shoots (2 cm length) of C. comosa were incised in longitudinal section and subcultured on MS media supplemented with 3 mg/L BA for shoot multiplication and plant regeneration. Subsequently the regenerated plants were transferred to MS medium with various concentrations of plant growth regulators; BA (1 3 5 mg/L) kinetin (1 3 5 mg/L) and TDZ (0.5 1 1.5 mg/L). The result showed that MS medium supplemented with 3 mg/L BA was the most effective in shoot induction with the significantly maximum average number of 2.11 shoot buds per responding explant. Moreover MS medium supplemented with 1 mg/L BA produced the longest average of shoot bud explants (12.99 cm) while the basal MS medium induced the longest average of root multiplication (6.63 cm). Furthermore microrhizome induction was produced under in vitro conditions derived young shoot buds upon transfer to MS medium containing various combinations of 1 3 and 5 mg/L BA and 30 60 and 90 g/L sucrose concentrations. The optimum combination in the induction of significantly highest average length of both stem (18.32 cm) and root (7.52 cm) multiplication was obtained on MS basal medium supplemented with 1 mg/L BA and 30 g/L sucrose for 4 weeks. Although microrhizome formation was not produced by the different amount of BA and sucrose in induction medium starch accumulation was found at the base of the stem explants cultured on MS medium containing 60 and 90 g/L sucrose concentrations. Additionally in vitro propagated C. comosa plantlets through microrhizome induction were grown under greenhouse conditions for 4 weeks and further developed into normal plants resulting in successfully high survival rates of 66 – 100% in the cultivated C. comosa.

Ice cream is a kind of sweets that is popular worldwide. For years ice cream has been continuously developed to meet various consumer satisfactions. Nowadays people are more concerning about health. Ice-cream is then added with some herb into ingredients to build more nutrition and to be healthy. Aloe Vera is a plant full of water containment. It also heals wound of fire hot water scalds persistent wound and appetite wound. Moreover Aloe Vera has its potential to instant product development in the forms of medicine food and cosmetics. The development purpose of yogurt ice cream with Aloe Vera added is to study the proper quantity of Aloe Vera in the yogurt ice cream along with the quality of Yogurt ice cream with Aloe Vera added product throughout the consumer’s satisfactions of the product as well. After the study of Aloe Vera chemical properties it indicates that each 100 grams of Aloe Vera has 3.20 kcal of energy 0.80 percent of carbohydrate less than 1.25 percent of protein 0.20 percent of ashes 99.0 percent of humidity and 0.64 percent of fiber. The study of production process indicates that the proper quantity of yogurt and Aloe Vera to add in the product of yoghurt ice cream with Aloe Vera added are yogurt at 60 percent and Aloe Vera at 50 percent. The study of physical side of quality indicates that the yogurt ice cream with Aloe Vera added has an increasing viscosity rate up to 1525 cps. color level at L* 91.98 a* -0.48 b* 14.28 infusible solid at 26.4 brix degrees. The melting rate of yoghurt ice cream with Aloe Vera added is at 67.90 and overrun rate is at 72.76. The study of chemical properties show that each 100 grams of yogurt ice cream with Aloe Vera added gives 147 kcal of energy 15.4 percent of carbohydrate 2.04 of protein 8.55 percent of fat 73.6 percent of humidity 0.42 percent of fiber and 0.46 percent of ashes. After proceeding yoghurt ice cream with Aloe Vera added to consumer test to research consumer’s satisfactions and to study marketing tendency for sale the target group is general amount of 200 persons. The study shows that the acceptance of consumer is in the level of high to highest.

The objective of this study were to use of RAPD technique for identification of Krachai ecotype in Thailand. DNA from 36 sample of Krachai that collected from every part of Thailand are amplified by 10 primer and relation analysis by UPMGA. This study was conducted at Faculty of Agriculture at Bangpra Sriracha Chonburi. The results showed every primer can made different pattern. After comparison of RAPD pattern from each sample can divide into 2 groups. However every sample is closely genetic relation likes it came from same original.