This paper presents the experimental results of the oil extraction process from wild almond seeds by mechanical and chemical methods. The optimum conditions for the biodiesel production from the extracted oil via transesterification reaction using methanol and potassium hydroxide (KOH) are reported. Chemical extraction was found to be an effective technique for wild almond oil extraction. Simple distillation was used as oil extraction unit applying 140 ml of n-hexane as solvent at 70ºC for 20 min. The oil yield was 43.11±0.98%. This extracted oil was used as raw material for biodiesel production with the maximum yield of 83.20±1.11%. The optimum conditions for biodiesel production were the catalyst loading of 0.5 wt% and 9:1 molar ratio of methanol to oil in a controlled reaction temperature of 70ºC for 60 min. Finally the properties of biodiesel were analyzed and most properties met the requirements of the department of energy business standard.

The objective of shockball subprement malekcaboke is study base formula in doing shockball and study malekcaboke quantity that is appropriate of malekcaboke addition appeared 4 steamed level 0% 15% 30% and 45% of all compound weight lay plans experience like model to random in block completed (Randomized Complete Block Design RCBD) by use 40 person come to do test way sense evaluation by points alms like model 9 the level (9-Point Hedonic Scale) lead come to see the average analyses the vary and compare with the difference of the average like model Duncan’s New Multiple Range test (DMRT). From formula base education meets the 30% malekcaboke of all compound weight person teste testily admit in the sense of color smell snack the meat touches and the liking generally at the most when bring analyse the vary and compare with the difference meets that color side the meat touches and the liking generally have the difference important implily statistics way that 0.05 part side smell level that have no the difference important implily statistics way that 0.05 level.

The purpose of Malekcaboke Cookies is reciprocation malekcaboke in 4 levels : 25% 50% 75% and 100% of the weight of cashews nut in Refrigerates Cookies And study 4 levels : 25% 50% 75% and 100% of the weight of cashews nut and almond slide in Molded Cookies . The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in color odor taste texture (crispy) and overall preference. The method is tested by 9-Point Hedonic Scale from 60 subjects and analyzed by Analysis of Variance (ANOVA) at the confidence level of 95% and Duncan’s New Multiple Range Test (DMRT) The result of the study showed that 100% malekcaboke instead of cashews nut in Refrigerates Cookies is accept abled. The analysis showed that the color taste in statistically significant at the level of 95% And 75% malekcaboke instead of the weight of cashews nut and almond slide in Molded Cookies is accept abled. The analysis showed that the odor texture (crispy) and overall preference is statistically significant at the level of 95%