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Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.

This research attempts to find out the most frequently used type and the function of codeswitching, also the implication of code-switching towards the teaching and learning situation in two classrooms of the fourth semester at English Education Department, University of Mataram. The descriptive qualitative method was adopted in conducting this method. The data collection was done through observation, recording and interview. The results of this study showed that three are types of code-switching are found in 129 utterances which contain code-switching in the classrooms.  The most frequently used type was Intra-sentential switching, which appeared in 70,5% of the utterances, followed by tag switching (16,2%) and inter-sentential switching (13,1%). There were two functions of code-switching found in this study, they ware translation and communicative function which included motivating, giving feedback, checking comprehension, joking, and expressing state of mind. The implication of code-switching in teaching and learning situation was considered as one of the good strategies to built an efficient and conducive teaching and learning situation in the classrooms, as it is necessary in certain condition and still hard to avoid since it is helpful for material explanation as well as an ice breaker.

Flos masculus at palm can be produced a palm sap after tapping process. Palm sap have quality degradation due to effect environment temperature. The purpose of the study was to evaluate the effect of temperature and storage time to changes pH and color of palm sap after tapping. The research samples were obtained from farmers in Pusuk, West Lombok, NTB. The research parameters were observed is changes pH and color of palm sap during storage. The sample of the research was storaged at temperature variation of 10, 29, and 40oC, and then observed each 2 until 10 hour. The results of the research showed the temperature and time storage was affected to pH and color palm sap after tapping. After 10 hour pH of palm sap changed from 7.0 to 2.6 at temperature of 40oC, 4.8 at temperature of 29oC, and 6.6 at temperature of 10oC. Palm sap which storage at temperature 10oC has pH quality decrease is lowest than at temperature of 29 and 40oC. The higher temperature storage, the bigger pH decrease. The pH decreases, the L* and b* values also decrease significantly, but the value of a* does not change significantly at various storage temperatures.

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