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This research aimed to study effects of Chew-Kuk on physical properties of waxy rice starch gel. Sensory evaluation, color and textural profiles were determining criteria used to evaluate the waxy rice starch gel with added Chew-Kuk. The experimental results show that Chew-Kuk significantly affects color and texture of the waxy rice starch gel. Upon adding Chew-Kuk, waxy rice starch gel became yellowish green. Hardness, gumminess, and chewiness values of waxy rice starch gel with Chew-Kuk were decreased when Chew-Kuk: waxy rice starch ratios increased. Moreover, liking scores tended to be higher when adding more Chew-Kuk contents. Therefore, the suitable ratio between Chew-Kuk and waxy rice starch in this research is the highest ratio (Chew-Kuk: waxy rice starch equal to 20: 100).

The antimicrobial of crude extract from pomelo peel on Staphylococcus aureas was investigated. Four organic solvents including 95% ethanol, dichlorometane, hexane and ethyl acetate, were used to extract the crude extract from pomelo peel. The antimicrobial activity of the crude extract was evaluated by detection of clear zone of inhibition. The experimental results showed that yield of yield of 95% ethanol, dichlorometane, hexane and ethyl acetate crude extract were 0.46, 0.57, 0.25, and 0.19%, respectively. Crude extract from pomelo peel can be used to inhibit Staphylococcus aureus. The clear zones of inhibition of 95% ethanol, dichlorometane, hexane and ethyl acetate crude extract were 7.88, 8.83, 7.88, and 7.54 mm, respectively.

This research aims to study the isolated conditions that affect the characteristics of chitosan from fish scale waste which was received from fermented fish factory. The chitosan was isolated by three steps which are deproteinization, demineralization, and deacetylation. In deacetylation steps, the chitosan from fish scale was produced under conditions of 35, 45, and 55°C with 2 M NaOH for 5 hr and a ratio between chitin and NaOH equal to 1:4, 1:6, and 1:8 (w/v). The experimental results showed that the ratio between fish scale and NaOH and deacetylation temperature influenced on yield, L*, b*, and deacetylation degree of the chitosan. The yield values of the chitosan were in range of 24.94-49.84%. The chitosan had deacetylation degree was in the range of 19.17-21.64%. The viscosity of the chitosan solution was approximately 15.66 cP. The outer surface of the chitosan is rough. Moreover, the Staphylococcus aureus inhibit activity of the chitosan was not presented.

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