The purpose of this research was to investigate the development of basketry decoration material made of natural fiber by studying (1) the process of papermaking made of Typha Angustifolia fiber mixed with banana fiber (2) the development of the prototype of basketry decoration material made of natural fiber and (3) the target group’s comments on the prototype of basketry decoration material made of natural fiber. banana fiber the researchers (1) studied the process of paper making by handcraft method without using chemicals (2) used fiber preparation as the digestion of raw material with mechanical process by crushing the raw material into fiber and (3) studied the proper proportion of fibers for paper-making process which had 3 formulas. The researchers found out that the third formula suited best for making paper made of natural fiber in order to use in the production of basketry decoration material and also for making basketry decoration material made of natural fiber. The proportion of the third formula was (1) 20 grams of Typha Angustifolia leaves (2) 30 grams of banana tree (3) 20 grams of paper pulp and (4) 3 liters of waters. Then the researchers studied the comments of target group received from fifty people. 95% of the target group were satisfied with the beauty of basketry decoration material made of natural fiber 95% were satisfied with the usage of products as a sample for the production of other art forms 95 % were satisfied with the product’s weight which was suitable 95% were satisfied with the usage of Typha Angustifolia leaves and banana fiber in production 95% were satisfied with the property of product distribution. 90% were satisfied with the convenience of the product usage 90% were satisfied with the surface of the product and 80% were satisfied with the durability of product.

As the high performance electronic devices are required the better heat dissipation in electronic packaging is necessary. In this work the thermal diffusivity of epoxy-based adhesive used as an underfill material in electronic packaging can be improved by adding nano-sized inorganic fillers. These fillers including aluminum oxide (Al2O3) silicon nitride (Si3N4) and silicon carbide (SiC) were used alone for preparing particulate filled-epoxy adhesive. Furthermore In order to achieve good dispersion of filler in matrix the adhesive’s preparation process was adjusted. The maximum loading of fillers in adhesive were determined by the homogeneity of filler and matrix. In addition to avoid the agglomeration of filler silane coupling agent was treated onto surface of aluminum oxide filler to improve interfacial interaction between filler and epoxy resin. The effects of the filler type and filler’s loading on the thermal diffusivity of adhesive were investigated using Laserflash.

The objective of this research were to focus the antioxidant activity and separated the chemical compound of crude extract from Feronia limonia Swingle branch. After that the optimum antioxidant of crude extract was used to prepare the antioxidant lotion. The result showed that crude extract had total phenolic and total tannin contents 41.99 and 52.35 g/ml ; respectively and also had antioxidant activity (IC50) 12.55 ?g/ml Whereas BHT and BHA had IC50 8.96 and 9.61 ?g/ml. The separation of crude extract can be separated into four groups (F1 F2 F3 F4) and the results showed that F2 has the strongest activity against the others with IC50 = 9.53 ?g/ml. Then F2 was analyzed with GC-MS and found that the structure were Hexadecanoic acid Ethyl ester Trimethylsilyl ester and Dioctyl ester. The lotion was odorless white color with no phase separation with pH 8.0

This research has the objectives to study basic recipe of snow skin mooncake to study about suitable quantity of banana flour in snow skin mooncake stuffed with sweetened bean filling and to study waiting period of snow skin mooncake flour stuffed with sweetened bean filling adding banana flour. From the study results it is found that a test of the basic recipe of snow skin mooncake using 40 tasting persons who are instructors in Food and Nutrition Food and Nutrition Science and Food Service Industry by using method of giving score according to 9-point hedonic scale; it is found that the tasting persons gave favorite score to the third recipe of snow skin mooncake from moderate level to high level (7.49-7.99). After that the study was conducted to study the appropriate amount of banana flour in snow skin mooncake stuffed with sweetened bean filling by using banana flour replacing some part of flour in three different levels namely 40 60 and 80 per cent of all flour ingredient; it is found that at 80% the tasting persons recognized it from moderate level to high level (7.49-7.53). When the researcher brings the results to conduct variance analysis and find statistical difference it is found that the characteristics in the aspects of overall color taste texture and favorite do not have the difference with significant level at 0.05. When the period in waiting period of banana flour replacing some part of flour in Snow Skin Mooncake stuffed with sweetened bean filling in different periods was conducted at 3 levels namely 30 60 and 90 minutes it is found that at 90 minutes the tasting persons recognized from moderate level to high favorite level (7.51-7.78). When the researcher brings the results to conduct analysis in statistical difference it is found that the characteristics of appearance smell taste and texture do not have difference with statistical significant level at 0.05. As for the overall color and favor they have difference with statistical significant level at 0.05.

This paper presents a mathematical modelling for design the control system of a liquid. The system are consists of one and two tanks of a liquid. To confirm the achieved mathematical modelling is used to design P PI PD and PID controller in the frequency domain. The experimental results are indicated as the following. An one tank of a liquid controlling The controller can be control the liquid level to set point with in 100s. In the case of a disturbance occurs in the system it is perform by drain a liquid. As same as the controller it can be control the liquid level into the steady state. In the part of the liquid control this is the interaction between two tanks. The experimental results of the system operation the controller can be control the liquid into the set point both occur disturbance and without disturbance respectively