Study to process of vegetable and fruit tablet which study about 2 types such as banana and kale. The first step; drying banana and kale by thermal processing with hot air oven at 605C for 30 min. Next grinded dried banana (DB) and dried kale(DK) to become powder size 80 mesh Aw 0.270.26 0.290.31 and 0.330.28. After that mixed %DB 25 %DK 37 %DC 37 %grinded sugar 32 %thickness agent 4 and %lubricant agent 2. The physical of V&FT has thickness 1.50.02 mm. diameter 10.03 cm. and weight 2.60.05 g. The resulted about sensory test was accepted by the panelists with the score above 7 (like moderately; 7.320.52) and was accepted all characteristic of V&FT. And V&FT was not found microorganisms that cause food to be rotten.

This research aimed to utilize by-products from small- scale and medium-scale Industries to produce 3 products. The first was formulate pasteurized milk juice beverages (PMJB) consisted of 10%reprocessed milk 45%pineapple juice 45%lychee juice 0.55%HM pectin and 1%sugar. Pasteurization at 72C 15 s kept at 6?1C 8 days. PMJB has 2.8%protein 2.1%fat 8.8%carbohydrate 0.021%Ca and 65.3 Kcal. The second product was cracker added ?-carotene from carrot. The chemical specification was 3.15% moisture 5.03% protein 8.07% fat 65.12% carbohydrate 5.42% ash and 3.15% fibre. The Third product was accessories which use from sisal rope

Banana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1 0.3 0.5 and 0.7%. Data from various treatments were analyzed using non-parametric test with the software. Mean and standard deviation were compared using The LSD based on sig at p value < 0.05. The panelists were accepted CMIC which use BF 0.5%. The physical specifications include stickiness 705.43?6.16 cps %Overrun 47.600.11 %solubility 25.50.12 at ambient temperature for 30 min pH 5.980.02 and total soluble solid 20.50.43. The chemical specifications include %protein 1.78 %fat 6.06 %carbohydrate 18.94 %moisture 72.76 %ash 0.46 and could be stored at -20 C for 3 days. CMIC was not found microorganisms that cause food to be rotten.

This research examined the green packaging development from banana fiber for instant food products.The purposes wrer to construct approve and develop the sketch design; to develop banana fiber package prototypes that protect food products inside in order to eliminate packaging environment problems; and to save energy in package processing in the next decade.It was found that as for packaging design for instant banana food products such as stand-up pouchpaper box paper cupand zip lock paper bag the satisfaction of every factor was at a good level (4.12) and every packaging pattem conformed to the identity design in structural and graphical packaging As a result of studying structural packaging factorsthey were at an excellent satisfaction level in every packaging pattern including aesthetic and elegant packages(4.63) identity packages(4.56) and souvenir packages(4.53). The satisfaction for graphical packaging factors was at an excellent satisfaction level such as identity brand letters(4.65) and easier to recognize as follow.