VRU Research and Development Journal Science and Technology

DEVELOPMENT OF PRODUCTION PROCESS AND SHELF-LIFE EXTENSION OF COOKED STICKY RICE IN BAMBOO SHOOT CUT (KAO LAM) IN AMPHUR MUANG, NAKHON PATHOM PROVINCE

2020-08-28T14:29:29+07:00

The objectives of development of production process and shelf-life extension of cooked sticky rice in bamboo shoot cut (Kao Lam) in Amphur Muang, Nakhon Pathom province were to develop the production process to reach Thai Community Product Standard of cooked sticky rice in bamboo shoot cut (Kao Lam) (TCPS 746/2548) and shelf-life extension by using the proper humectants, packaging and storage temperature. The results showed that the proper production process was hygienic production control such as wear the cap or hair net, apron, mask and glove, preparation or cooking in a clean place at least 60 centimeters above the ground, sterilized coconut milk mixer by heating at 100 degrees celsius for 5 minutes and then rapidly cool down before pouring in cleaned bamboo shoot cut and covering with cleaned and dried banana leave. Studies on shelf-life extension using humectants were elucidated by 2x3 factorial in completely randomized design. The studied factors were employed with two factors: sucrose substituted by glycerol at 2 levels (10 and 15%) and sucrose substituted by sorbitol at 3 levels (20, 30 and 40%). It was found that sucrose substituted by 15% glycerol and 20% sorbitol was the proper humectant for shelf-life extension in the sense of production cost, microbial and sensory quality. In addition, comparative studies on packaging, traditional without vacuum and vacuum packaging, and storage temperature, room temperature and chilled, were investigated. The best method for shelf-life extension of cooked sticky rice in bamboo shoot cut was traditional packaging preserve by chilled. This condition contributing to prolong shelf-life from not over 1 day to be 6 days. The microbial quality had met Thai Community Product Standard with acceptance from panelists and the lowest production cost.

CARBOXYLATION EFFICIENCY IN CASSAVA AND AMARANTH LEAVES

2020-08-28T14:29:32+07:00

The CO₂ response functions were evaluated for the leaves of C3 cassava cv. Huai Bong 60 and the C4 green amaranth cv. AS220 to compare their carboxylation capacity. The carboxylation efficiency (CE) and the CO₂ compensation point () were obtained from the measurement of net photosynthesis rate (A) under varying air CO₂ concentration (C_a), ranging from 0-2,000 µmolCO₂ mol_air^-1. The result showed that CE of cassava was 183 mmol m^-2 s^-1 and was 65 µmolCO₂ mol_air^-1 at leaf temperature of 33.4C. In comparison, CE of amaranth was 564 mmol m^-2 s^-1and its was closed to zero. Although CE of cassava was remarkedly high among the C3 leaves, its level was 3 times smaller than that of amaranth. The high of cassava, within the range of typical C3, agreed with its reported high photorespiration rate. The CO₂ response function clearly showed that A of amaranth reached its plateau very quickly at current C_a of 400 µmolCO₂ mol_air^-1, so any increase in C_a was not beneficial to its carboxylation process. Cassava, on the other, did not have its saturating A until C_a increased by 3-4 times the current level. Therefore, carboxylation process of cassava showed good response to the elevated C_a, which could increase its A by 93% to be as high as 53 µmolCO₂ m^-2 s^-1.

LEAF BLADE AND PETIOLE ANATOMICAL CHARACTERISTICS OF GOMPHRENA L. IN THAILAND

2020-08-28T14:29:33+07:00

An investigation of leaf blade and petiole anatomical characteristics of Gomphrena L. in Thailand including Gomphrena celosioides Mart., G. globosa L. and G. serrata L. The purpose of this research was to describe and assign anatomical characteristics to the species identification key and serve as a database of Gomphrena in Thailand. The methods used in examining were the epidermal peeling method and the paraffin method. A light microscope was used to study of anatomical characteristics. These findings indicated that the considerable anatomical characteristics for species identification are 1) shape and anticlinal wall outline of the epidermal cells 2) shape of midrib on abaxial side 3) the presence or absence of collenchyma in petiole and 4) the density of trichome on abaxial epidermis, highest trichome density was observed in G. celosioides (23 ± 2.57 trichome/mm²) and lowest in G. serrata (11 ± 2.31 trichome/mm²).

EFFECTS OF SODIUM CHLORIDE REPLACEMENT WITH POTASSIUM CHLORIDE ON QUALITIES OF OYSTER CRISPY

2020-08-28T14:29:34+07:00

The objective of this research was to determine the substitution of sodium chloride with potassium chloride in oyster cracker product. Study the chemical quality, microbiological and sensory evaluation that affect the sodium reducing oyster cracker product. Sodium chloride substitution with potassium chloride at 5 different levels ; 0 (control), 25, 50, 75 and 100% by weight, and reducing the amount of seasoning powder from basic formula by 50%. The results showed that the tester did not recognize the bitter taste of a cracker that substituted 100% sodium chloride with potassium chloride salt. There were scores of sensory acceptance in appearance, color, crispness, salinity and overall liking that non-significant from the control formula oyster cracker, the preference scores of color was a like very much level, appearance, odor, flavor, crispness and overall liking were like moderately level, and the salinity was like slightly level. The oyster cracker substitute sodium chloride with 100% potassium chloride were 2.06% of moisture content, 882.33 mg/100g of sodium content, which has a lower sodium content of the basic formula or sodium content was reduced from 35.65% the previous formula, which can be claimed as a reduced-sodium products. According to the Notification of the Ministry of Health No. 182 (2541), total microorganism found was < 30 CFU/g, Escherichia coli < 3.0 MPN/g, Staphylococcus aureus < 10 CFU/g and no mold was detected. The chemical and microbiological qualities of the product had met Thai Community Product Standard of crispy (TCPS 107/2554).

EFFECT OF LIQUID BIOFERTILIZER ON GROWTH AND YIELD OF VEGETABLE SOYBEAN (GLYCINE MAX (L.) MERILL)

2020-08-28T14:29:35+07:00

The study on the effect of liquid biofertilizer on growth and yield of vegetable soybean was conducted at Takha district, Amphur Bang Pla Ma, Suphan Buri Province. Time to testing during September to November 2018, by Chiang Mai 84-2 cultivar and Chiang Mai 1 cultivar. Experimental design; by Completely Randomized Design (CRD) with 4 treatments, 3 replications. Treatments were consist of 1) unused liquid biofertilizer 2) Use of fish liquid biofertilizer 3) Use of Golden apple snail (Pomacea canaliculata) liquid biofertilizer 4) Use of fruit liquid biofertilizer. The results showed that liquid biofertilizer had a response in Chiang Mai 84-2 varieties, but Chiang Mai 1 variety was not significant difference. The results of liquid biofertilizer use on Chiang Mai 84-2 variety showed that Golden apple snail liquid biofertilizer and fruit liquid biofertilizer had the highest growth and yield. The results of Golden apple snail liquid biofertilizer and fruit liquid biofertilizer were consist of 7.50-8.17 branch per plant, 22.83-23.83 pods per plant, 27.50-39.67 good seeds per plant and 13.28-20.96 grams of good seeds weight per plant.

ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT FROM CRUDE EXTRACTS OF MORINDA CITRIFOLOA

2020-08-28T14:29:36+07:00

The aim of present study is to screen the phytochemical, total phenolic content, total tannin content, total flavonoid content and antioxidant activity of Morinda citrifolia from fruits. The Morinda citrifolia fruits were extractied by ethanol. Total phenolic content, total tannin content, total flavonoid content and antioxidant activity using DPPH radical scavenging method from crude extracts of Morinda citrifolia were evaluated. In this study, the phytochemical screening of Morinda citrifolia extracts were flavonoids, coumarins, saponins, tannins terpenoids and phlobatannins. The extracts showed the highest total phenolic content and total flavonoid content of 98.68±0.02 mg GAE/g, 90.78±0.03 mg TAE/g and 113.29±0.05 mg QE/g, respectively. The antioxidant activity using DPPH radical scavenging method extracts of fruits Morinda citrifolia showed the highest antioxidant activity with EC₅₀values of 11.93±0.04 mg/mL.

PHYSICAL PROPERTIES AND MOISTURE ADSORPTION RATE OF FRUIT CHARCOAL

2020-08-28T14:29:37+07:00

The objective of this research is to study the physical properties and the moisture adsorption rate of charcoal from six kinds of fruit which are pineapple, durian peel, corn, banana, mangosteen and rambutan. The physical properties studied were calorific value (gross heat), moisture content, Shatter index and apparent porosity. It found that the highest calorific value is corn charcoal. Every type of charcoal has a calorific value of not less than 5,000 cal/g. There are in Thai community standard 238/2547. The Shatter index is in the range of 0.5 to 1. Pineapple charcoal, corn charcoal and durian rind charcoal had the moisture content more than 8 percent exceeded the standard criteria following values: 15.47±2.36 10.51±0.54 and 8.31±1.26, respectively. Charcoal from pineapples had the highest moisture absorption rate, 11.613 percent per day, followed by durian rind charcoal with 9.858 percent moisture absorption per day. The factors that affect moisture adsorption rate are the apparent porosity. The apparent porosities of fruit charcoal were as follows 38.07 ± 4.87 39.90 ± 1.75 42.99 ± 1.32 28.28 ± 3.09 27.72 ± 2.55 and 49.87 ± 0.26 respectively. Corn charcoal is more suitable than pineapple charcoal that will be used to charcoal for cooking. Pineapple charcoal is more suitable than corn charcoal and durian rind charcoal in making charcoal to absorb moisture.

DEVELOPMENT OF 3D ANIMATION CARTOON FOR PUBLIC RELATION CASE STUDY: EDUCATIONAL TOUR IN THE DIGITAL BUSINESS PROGRAM, BUSINESS ADMINISTRATION COUSE

2020-08-28T14:29:38+07:00

The objective of the research aims to 1) Develop 3D animation cartoon: Educational tour in the digital business program, Business Administration Course. 2) Find the quality of 3D animation cartoon: Educational tour in the digital business program, Business Administration Course. 3) Study the satisfaction of viewers in the 3D animation cartoon: Educational tour in the digital business program, Business Administration Course. The participants in this research were 30 people in high school grade 6 who are interested in 3D animation cartoons.
The research instruments were 1) 3D animation cartoon: Educational tour in the digital business program, Business Administration Course. 2) Interview form for animation cartoon quality experts 3) Questionnaire for the satisfaction of the viewers of animation cartoon.

The results showed that 1) 3D animation cartoon: Educational tour in the digital business program, Business Administration Course that developed has approximately
5.08 minutes in length consisting of 6 scenes and 2 characters. 2) The media quality evaluation results by experts assess the design stage, develop cartoon animation structure Story:
The expert evaluates the story at a very good level. The quality of the character set design, the content operation within the animation cartoon, motion and sound, the presentation quality is very good level. The appropriateness of the presentation time is good level.
The results of the satisfaction evaluation of the sample who watched the animation cartoon in overall had the very good level. The research shows that young people have turned their attention to presenting educational guidelines through 3D animation cartoon. Which this type of media can create interest and understanding for viewers those are high school students in grade 6 or who interested in the 3D animation cartoon as well.

THE EFFECTIVENESS OF SMALL RICE MILL MACHINE FOR RICE MILL OF RICE VARIETIES TRADING IN CHAI-NAT PROVINCE

2020-08-28T14:29:39+07:00

This research was to find the efficiency of rice mill for rice varieties trading in Chai-Nat province by determining the optimum speed and the distance of gaps the rubber roller to appropriate of each varieties rice. In the experiments, three rice varieties were selected: Chai-Nat1 Rice, Rice berry and Thai Pathumthani Fragrant Rice from Ban Hua-Ta-phan Community, Sankhaburi District, Chai-Nat Province. The experiment used one kilogram of rice per time by controlling paddy has a 15 percent moisture content. After that, adjusted the speed of motor at 30-50 Hz and adjusting the distance of gaps the rubber roller to match of each varieties rice. The results of the experiment showed the optimum speed of Chai-Nat1 Rice, surface speed of rubber rollers A, B and C was 1,009.0, 590.3 and 1,019.0 rpm, respectively. Rice berry, surface speed of rubber rollers A, B and C was 1,110.3, 649.9, and 1,123.7 rpm, respectively. Thai Pathumthani Fragrant Rice, the surface speed of the rubber rollers was 861.8, 503.9 and 870.2 rpm, respectively. Thai Pathumthani Fragrant Rice, Gap between the rubber rollers is one millimeter. Rice berry and Chai-Nat1 Rice, Gaps between the rubber rollers is 0.9 millimeter. Therefore, the efficiency test results of the small rice mill showed that Chai-Nat 1received white rice, equivalent to 65percent of the weight of the paddy. In Rice berry obtained brown rice equal to 76 percent of the weight of the paddy and Thai Pathumthani Fragrant Rice obtained white rice, representing 75 percent of the weight of the paddy. The results of comparing the three types showed that adjust speed and the distance of gaps the rubber roller to appropriate of each varieties rice that resulted in receiving less broken white rice. The results of milling of Thai Pathumthani Fragrant Rice were more white rice than Chai-Nat 1, and for Rice berry milling could be done only once, instead of having to repeat rice milling twice, and the results of brown rice color were very satisfactory.

ANTIFUNGAL ACTIVITY OF CHITOOLIGOSACCHARIDES FROM SAMANCA SAMAN (JACQ) MERR., LEUCAENA LEUCOCEPHALA DE WIT, ORYZA SATIVA RD. 6 AND SORGHUM VULGARE KU 630 PRODUCED BY CHITINASE

2020-08-28T14:57:27+07:00

This research was aimed to study the antifungal activity of chitooligosaccharides from two weeks seedlings, Samanca saman (Jacq) Merr., Leucaena leucocephala de wit, Oryza sativa RD. 6 and Sorghum vulgare KU 630 produced by chitinase with 0.1 molar acetate buffer. The specific activity was 1.6139-19.8040 units/mg. The chitinase from Samanca saman (Jacq) Merr. had the highest specific activity and decreased from Leucaena leucocephala de wit, Oryza sativa RD. 6 and Sorghum vulgare KU 630, respectively. The optimum pH was extracted from Samanca saman (Jacq) Merr., Leucaena leucocephala de wit, Oryza sativa RD.6 and Sorghum vulgare KU 630 of 3.5, 4.5, 4.5 and 3.0, respectively. The optimum temperature was extracted from Samanca saman (Jacq) Merr., Leucaena leucocephala de wit, Oryza sativa RD. 6 and Sorghum vulgare KU 630 of 45, 45, 45 and 65 °C, respectively. Chitooligosaccharides obtained from the digestion of chitinase which extracted from Samanca saman (Jacq) Merr., Leucaena leucocephala de wit, Oryza sativa RD. 6 and Sorghum vulgare KU 630 were used for digestion 30 min that had chitooligosaccharides of 1-6 ((GlcNAc)_1-6). The small molecules of (GlcNAc)₂ and (GlcNAc)₃ were increased when the incubation time is increased to 1, 2 and 4 hours, while (GlcNAc)₄, (GlcNAc)₅ and (GlcNAc)₆ were decreased. The large molecules ((GlcNAc)₄, (GlcNAc)₅ and (GlcNAc)₆) of Samanca saman (Jacq) Merr. were incubated for 30 minutes that had the highest and Leucaena leucocephala de wit, Oryza sativa RD. 6 and Sorghum vulgare KU 630, respectively. Chitooligosaccharides obtained from chitinase of Samanca saman (Jacq) Merr., Leucaena leucocephala de wit, Oryza sativa RD. 6 and Sorghum vulgare KU 630 were able to inhibit 4 species of Bipolaris oryzae, Curvularia lunata, Magnaporthe oryzae and Setosphaeria oryzae that concentrations of 5-10 micrograms.