Conference Proceedings

Rajamangala University of Technology Thanyaburi (RMUTT) The 1st RMUTT Food Innovation and Smart Farm International Conference (The 1st FISF) July 5-6, 2019 Rajamangala University of Technology Thanyaburi, Thailand Organized by: o Rajamangala University of Technology Thanyaburi, Thailand o National Food Institute-Ministry of Industry, Thailand o Universiti Sultan Zainal Abidin, Malaysia o Food Industry Research and Development Institute, Taiwan o Louisiana State University, USA o E.G.S. Pillay Engineering College, India o Yunnan University, China o China Academy of Chinese Medical Sciences, China The 1st RMUTT Food Innovation and Smart Farm International Conference Page | I

Rajamangala University of Technology Thanyaburi (RMUTT) Greeting from the Honorary Chair It is my great pleasure and honor to welcome all distinguished guests to the first RMUTT Food Innovation and Smart Farm International Conference. The conference is held at the Rajamangala University of Technology Thanyaburi, Thailand from July 5 to July 6, 2019 with the joint support of 4 faculties and 1 college in RMUTT: Faculty of Science and Technology, Faculty of Home Economics, Faculty of Agricultural Technology, Faculty of Engineering and Thai Traditional Medicine College, and other Universities and Institutes (National Food Institute–Ministry of Industry – Thailand, Universiti Sultan Zainal Abidin – Malaysia, Food Industry Research and Development Institute – Taiwan, Louisiana State University – USA, E.G.S. Pillay Engineering College – India, Yunnan University – China, and China Academy of Chinese Medical Sciences – China). The conference aims to facilitate the exchange of research ideas, stimulate collaboration, and promote young researchers. Furthermore, bringing all researchers, experts, and practitioners together to discuss and exchange research achievement and ideas on the topic of research and practice related to food innovation and smart farm are also the conference intention. We believe that the first FISF is a significant activity to strengthen the cooperation amongst people involved at all levels. Thus, we have designed the conference to become an avenue where those afore-mentioned can present, explore, share, discuss and exchange their findings and innovations. With our great expectation to the development of food innovation and smart farm, the conference committee invited distinguish food science experts from Louisiana State University and Thai Union Group as the keynote speakers for the conference. These speeches, together with the presentations of papers in the conference, will provide an enjoyable and fruitful time for each of the participants in this conference. Your active participation is strongly encouraged and expected. I thank to all the authors, the co-authors, the session chairs, the technical program committee and the reviewers. Thanks also go to our partnerships and sponsors. I hope you enjoy meeting and staying at the first FISF conference in Pathum Thani. Mr. Virat Hotravaisaya Acting RMUTT President Honorary Chair The 1st RMUTT Food Innovation and Smart Farm International Conference Rajamangala University of Technology Thanyaburi, Thailand The 1st RMUTT Food Innovation and Smart Farm International Conference Page | II

Rajamangala University of Technology Thanyaburi (RMUTT) Message from the Conference Program Chair On behalf of Rajamangala University of Technology Thanyaburi, I wish to welcome all of the participants to the first RMUTT Food Innovation and Smart Farm International Conference. The conference is mainly organized by 4 RMUTT faculties and one college, including Faculty of Science and Technology, Faculty of Home Economics, Faculty of Agricultural Technology, Faculty of Engineering, and Thai Traditional Medicine College, and collaborated with well-known institutes and universities from oversea. The conference aims to facilitate the exchange of research achievement and ideas in food innovation and smart farm, promote young researchers, and bring all researchers, experts, and practitioners together to discuss and exchange knowledge in food innovation and smart farm. The first FISF has 50 submitted papers from Thailand, Taiwan, Malaysia, Indonesia, and India. All papers are categorized into 4 sessions which are 1. Food Processing, Food Engineering, Food Packaging, and Smart Farm 2. Food Microbiology, Food Safety, Food Chemistry, and Biotechnology 3. Functional Foods and Nutrition 4. Nutraceuticals and Herb Products Each session has invited presentation from distinguish guests who are experts in food innovation and smart farm. The first FISF also has opportunities to welcome keynote speakers from Louisiana State University and Thai union group. Finally, on behalf of the conference committee, we hope that everyone will be enjoyable during staying in the conference, hosted by Rajamangala University of Technology Thanyaburi. Assistant Professor Dr. Sirikhae Pongsawat RMUTT University Consultant for Agricultural and Food Strategy The 1st RMUTT Food Innovation and Smart Farm International Conference Rajamangala University of Technology Thanyaburi, Thailand The 1st RMUTT Food Innovation and Smart Farm International Conference Page | III

Rajamangala University of Technology Thanyaburi (RMUTT) Honorary Chair Mr. Virat Hotravaisaya, Acting President, Rajamangala University of Technology Thanyaburi, Thailand Conference Program Chair Assistant Professor Dr. Sirikhae Pongsawat, University Consultant for Agricultural and Food Strategy, Rajamangala University of Technology Thanyaburi, Thailand Advisory Chairs 1. Associate Professor Dr. Prasert Pinpathomrat, Senator and Former President, Rajamangala University of Technology Thanyaburi, Thailand 2. Dr. Wichen Rerkpatanakit, RMUTT President Consultant, National Food Institute-Ministry of Industry, Thailand 3. Dr. Wen-Shen Chu, Food Industry Research and Development Institute, Taiwan 4. Professor Dr. Subramaniam Sathivel, School of Food Science and Nutrition, Louisiana State University, USA 5. Assistant Professor Dr. Chanida Pachotikarn, Institute of Nutrition, Mahidol University, Thailand 6. Assistant Professor Dr. Panida Boonyaritthongchai, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Thailand The 1st RMUTT Food Innovation and Smart Farm International Conference Page | IV

Rajamangala University of Technology Thanyaburi (RMUTT) Academic Committees 1. Assistant Professor Dr. Kevin Mis Solval, Department of Food Science and Technology, University of Georgia, USA 2. Assistant Professor Dr. Evelyn Watts, School of Food Sciences and Nutrition, Louisiana State University, USA 3. Dr. Yasuhiro Inatsu, Food Research Institute, National Agriculture and Food Research Organization, Japan 4. Associate Professor Dr. Ean-Tun Alex Liaw, Department of Food Science, National Pingtung University of Science and Technology, Taiwan 5. Dr. Abbe Maleyki Bin Mhd Jalil, School of Nutrition and Dietetics, University Sultan Zainal Abidin, Malaysia 6. Emeritus Professor Dr. Orasa Suthienkul, Faculty of Public Health, Thammasart University, Thailand 7. Professor Dr. Subramanian Appavu Alias Balamurugan, School of Computer Engineering, E.G.S. Pillay Engineering College, India 8. Professor Dr. James B. D. Joshi, School of Computing and Information, University of Pittsburgh, USA 9. Professor Dr. Yoshikazu Miyanaga, School of Information Science and Technology, Hokkaido University, Japan 10. Professor Dr. Lung-Jen Wang, Department of Computer Science and Information Engineering, National Pingtung University, Taiwan 11. Professor Dr. T. C. Manjunath, School of Computer Engineering, E.G.S. Pillay Engineering College, India 12. Professor Dr. Csupor Dezso, Department of Phamacognosy, University of Szeged, Hungary 13. Assistant Professor Dr. Biljana Blažeković, Faculty of Pharmacy and Biochemistry, University of Zagreb, Croatia 14. Associate Professor Dr. Nantawan Therdthai, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Thailand 15. Associate Professor Dr. Penkwan Chompreeda, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Thailand 16. Associate Professor Dr. Patcharin Raviyan, Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand 17. Associate Professor Dr. Preeya Lelahagul, Institute of Nutrition, Mahidol University, Thailand 18. Assistant Professor Dr. Pilairuk Intipunya, Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand 19. Assistant Professor Dr. Wasu Pathom-aree, Department of Biology, Faculty of Science, Chiang Mai University, Thailand 20. Assistant Professor Dr. Chairat Techavuthiporn, Division of Food Science and Technology, Faculty of Science and Technology, Huachiew Chalermprakiet University, Thailand 21. Assistant Professor Dr. Prakaidao Yingsanga, Department of Agricultural Technology, Faculty of Science and Technology, Phranakhon Rajabhat University, Thailand 22. Dr. Chuenjit Chancharoonpong, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Thailand 23. Dr. Tree Vatakit, Faculty of Agriculture and Technology, Nakhon Phanom University, Thailand The 1st RMUTT Food Innovation and Smart Farm International Conference Page | V

Rajamangala University of Technology Thanyaburi (RMUTT) 24. Dr. Duongruitai Nicomrat, Faculty of Science and Technology, Rajamangala University of Technology Phra Nakhon, Thailand 25. Assistant Professor Dr. Nipat Jongsawat, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand 26. Ms. Girawat Reanaree, Faculty of Home Economics, Rajamangala University of Technology Thanyaburi, Thailand 27. Dr. Lalita Siriwattananon, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thailand 28. Ms. Porntip Tantivong, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi, Thailand 29. Dr. Atsadawut Areesirisuk, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand 30. Dr. Thanasak Lomthong, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand 31. Assistant Professor Dr. Chiraporn Ananchaipattana, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand 32. Assistant Professor Dr. Naris Barnthip, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand 33. Assistant Professor Dr. Sompong Sansenya, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand 34. Assistant Professor Dr. Siriwan Teepoo, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand 35. Assistant Professor Dr. Orawan Oupathumpanont, Faculty of Home Economics, Rajamangala University of Technology Thanyaburi, Thailand 36. Dr. Paponpat Pattarathitiwat, Faculty of Home Economics, Rajamangala University of Technology Thanyaburi, Thailand 37. Dr. Siriphatr Chamutpong, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi, Thailand 38. Dr. Chanai Noysang, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi, Thailand 39. Dr. Rungnapa Sranujit, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi, Thailand 40. Assistant Professor Em-On Chaipratheep, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi, Thailand 41. Dr. Watchara Damjuti, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi, Thailand 42. Dr. Intira Lichanporn, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thailand 43. Assistant Professor Dr. Anchalee Sawatthum, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thailand 44. Assistant Professor Dr. Nunchanok Nanthachai, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thailand 45. Assistant Professor Dr. Palida Tanganurat. Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thailand 46. Dr. Warinthon Poonsri, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thailand The 1st RMUTT Food Innovation and Smart Farm International Conference Page | VI

Rajamangala University of Technology Thanyaburi (RMUTT) 47. Dr. Dowroong Watcharinrat, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thailand 48. Dr. Arranee Chotiko, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand The 1st RMUTT Food Innovation and Smart Farm International Conference Page | VII

Rajamangala University of Technology Thanyaburi (RMUTT) Keynote Speakers The 1st RMUTT Food Innovation and Smart Farm International Conference Page | VIII

Rajamangala University of Technology Thanyaburi (RMUTT) Invited Speakers (July, 5 2019) The 1st RMUTT Food Innovation and Smart Farm International Conference Page | IX

Rajamangala University of Technology Thanyaburi (RMUTT) Invited Speakers (July, 5 2019) The 1st RMUTT Food Innovation and Smart Farm International Conference Page | X

Rajamangala University of Technology Thanyaburi (RMUTT) Invited Speakers (July, 6 2019) The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XI

Rajamangala University of Technology Thanyaburi (RMUTT) Program Schedule The 1st RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 5 2019 Program Time Registration 08.00 - 09.30 Songthanapitak Conference Hall, 1st Floor, Office of the President Building 09.30 - 09.45 09.45 - 10.00 The Project Report 10.00 - 10.45 by Mr. Virat Hotravaisaya, Acting President, RMUTT 10.45 - 11.00 Welcome Address 11.00 - 11.45 by Assoc. Prof. Dr. Prasert Pinprathomrat, Senator and Former President, RMUTT 11.45 - 13.30 Keynote Speaker #1 13.30 - 17.00 “Food Engineering Applications and Future of Food Science” 17.30 - 19.00 Prof. Dr. Subramaniam Sathivel School of Food Sciences and Nutrition, Louisiana State University, USA Coffee Break Victoria Room, 1st Floor, Office of the President Building Keynote Speaker #2 “Food Inspection Technology in Food Industry” Dr. Stefan Mairhofer Process Technology Research Scientist, Thai Union Group PCL, Thailand Lunch 3rd Floor, Center of Excellent Building of Faculty of Home Economics Invited Speaker Presentation and Oral Presentation (Parallel Sessions) 8th Floor, RMUTT Central Building Banquet Songthanapitak Conference Hall July, 6 2019 Program Time Registration 08.30 - 09.00 1st Floor, RMUTT Central Building 09.00 - 12.00 Invited Speaker Presentation and Oral Presentation (Parallel Sessions) 8th Floor, RMUTT Central Building 12.00 - 13.00 Lunch 13.00 - 15.00 3rd Floor, Center of Excellent Building of Faculty of Home Economics Oral Presentation (Parallel Sessions) 8th Floor, RMUTT Central Building The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XII

Rajamangala University of Technology Thanyaburi (RMUTT) Program of Invited Speaker Presentation and Oral Presentation (Food Processing, Food Engineering, Food Packaging, and Smart Farm Session) The 1st RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 8th Floor, RMUTT Central Building Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 5 2019 (Room 801) Time Program 13.30 - 14.05 Invited Speaker Presentation #1 14.05 - 14.25 “High Value Mushroom Cordyceps Militaris: Cultivations and Applications in Food Industry” 14.25 - 14.45 Prof. Dr. Hong Yu School of Life Science, Yunnan University, China 14.45 - 15.05 15.05 - 15.20 ID: A01 15.20 - 15.55 15.55 - 16.15 Synthesis and Antimicrobial Activity of Cerium Oxide/Ag Dopes Silica Mesoporous 16.15 - 16.35 16.35 - 16.55 Modification as Nanofibers for Food Packaging Applications Gusliani Eka Putri*, Feni Rahayu Gusti, Annisa Novita Sary, Syamsul Amar B, Syukri Arief and Novesar Jamarun ID: A02 Development of Watermelon (Citrullus Lanatus) Rind Spaghetti with Agar Agar – A Preliminary Study Gurunath Pandit, Mala Kharkar, Chanda Gokhale and Amol Rawool* ID: A04 Building a Diagnostic Model for Climate Controlled Greenhouse Using Bayesian Network Nipat Jongsawat Coffee Break Room 803 Invited Speaker Presentation #2 “Current Status of Smart Manufacturing for Food and Beverage Sectors in Taiwan” Dr. Bing-Huei Barry Yang Southern Taiwan Service Center, Food Industry Research and Development Institute, Taiwan ID: A05 Use of Calcium Carbonate-Nanoparticles-Longkong Peel Extracts in Edible Coating to Delay Longkong Fruit Browning Lichanporn, I.*, Nantachai, N. and Tunganurat, P. ID: A06 Effect of Extraction Methods on the Physicochemical Properties of Fiber from Bamboo Shoot Waste Kamonlak Wicharaew, Trakul Prommajak and Rawisara Ruenwai* ID: A07 Appropriate Carrot and Passion Fruit Ratios on Development of Blended Carrot Juice and Passion Fruit Juice Products Wattana Wirivutthikorn The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XIII

Rajamangala University of Technology Thanyaburi (RMUTT) Program of Invited Speaker Presentation and Oral Presentation (Food Processing, Food Engineering, Food Packaging, and Smart Farm Session) The 1st RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 8th Floor, RMUTT Central Building Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 6 2019 (Room 801) Time Program 09.00 - 09.35 Invited Speaker Presentation #3 09.35 - 09.55 “Smart Precision Agriculture using IoT and Big Data” 09.55 - 10.15 Prof. Dr. Subramanian Appavu Alias Balamurugan 10.15 - 10.35 Department of Computer Science and Engineering, E.G.S. Pillay Engineering College, India 10.35 - 10.50 10.50 - 11.10 ID: A10 11.10 - 11.30 Enhanced Survival of Probiotics by Encapsulation with Plant Extracts during Foam-Mat Drying and under 11.30 - 11.50 Simulated Gastrointestinal Conditions 11.50 - 13.00 Tanganurat, P.*, Iichanporn, I., Nanthachai, N. and Charoenchai, C. 13.00 - 13.20 ID: A11 13.20 - 13.40 13.40 - 14.00 A Prototype System of Fresh Water and Biological Fermentation Water Supply for Controlling Soil Moisture in the Melon Farm 14.00 - 14.20 Parinya Jansengrat* and Jarinya Thaluay 14.20 - 14.40 ID: A08 Effect of Vegetable Oil Blending on Acrylamide in Deep-fried Potato Nipoon Tangpanithandee, Nattira On-nom and Warangkana Srichamnong* Coffee Break Room 803 ID: A14 Smart Rodent Monitoring System using IoT for Precision Agriculture S.Appavu Alias Balamurugan*, P.Prabharani and Nipat Jongsawat ID: A15 Internet of Things and Big Data Mining Based Smart Real Time Water Management System for Housing Societies and Precision Agriculture Nipat Jongsawat*, S.Appavu alias Balamurugan and N.M.Balamurugan ID: A12 Particulate Matter Reduction for Open-Air Kitchen Pipat Pramot* and Bunyong Rungroungdouyboon Lunch 3rd Floor, Center of Excellent Building of Faculty of Home Economics ID: A13 Inspection of Quality and Antioxidants efficacies in Food Coloring Powder produced by Butterfly Pea using Foam - Mat Technique Natcharat Paekul*, Apinya Phuksuksakul and Dusit Bulan ID: A16 Study of Commercial Soy Milk Production from Various Fruits Wattana Wirivutthikorn* and Wirat Sangsuriyarid ID: A17 Optimization of Ultrasonic Microwave Assisted Extraction of Total Phenolic Content from Clinacanthus nutans leaves extract and Garcinia Mangostana Peel extract by Design of Experiment Em-on Chaipratee ID: A18 Powering Soil Moisture Sensor Nodes for Smart Farm Keeratiburt Kanchanasatian* and Pongpon Nilaphruek ID: A19 A Design and Development Embedded System for Melon Farm: A Case Study of Watphaidam Buddhist School Julaluk Watthananon* and Pollawat Chintanaporn The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XIV

Rajamangala University of Technology Thanyaburi (RMUTT) Program of Invited Speaker Presentation and Oral Presentation (Food Microbiology, Food Safety, Food Chemistry, and Biotechnology Session) The 1st RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 8th Floor, RMUTT Central Building Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 5 2019 (Room 804) Time Program 13.30 - 14.05 Invited Speaker Presentation #1 14.05 - 14.25 “Advanced Identification Techniques for Food Safety” 14.25 - 14.45 Dr. Wen-Shen Chu 14.45 - 15.05 Bioresource Collection and Research Center, 15.05 - 15.20 Food Industry Research and Development Institute, Taiwan 15.20 - 15.55 ID: B01 15.55 - 16.15 16.15 - 16.35 Antibacterial Activity of Malaysian Trigona itama and Trigona thorasica Honey on Some 16.35 - 16.55 Selected Pathogenic Microbes Fatima Ibrahim Jibril, Abu Bakar Mohd Hilmi* and Sani Aliyu ID: B02 Screening of Halophilic Bacteria and Product Characteristic from Salty-Fermented Fish (Pla- Ra) Chuenjit Chancharoonpong* and Nahathai Palagool ID: B03 Comparison of Nutritional Quality and Organoleptic of Dadih (Minangkabau Traditional Yogurt) of Cow Milk and Soy Milk as Functional Food Probiotics Oktariyani Dasril*, Gusliani Eka Putri and Syamsul Amar B Coffee Break Room 803 Invited Speaker Presentation #2 “Perceived Food Safety Affecting the Purchase Decision Food Product of Consumer by Augmented Reality Technology (AR)” Dr. Wichien Rerkpatanakit National Food Institute-Ministry of Industry, Thailand ID: B17 Feasibility of Leum Pua Glutinous Rice Substrate for Sugar Syrup and Vinegar Production by Raw Starch Degrading Enzyme Hydrolysis Thanasak Lomthong* and Pramuan Saithong ID: B05 Effect of Gamma Irradiation on Anthocyanin Content and Rice Growth Rate of Thai Colored Rice Sompong Sansenya*, Saowapa Chumanee and Chanun Sricheewin ID: B06 The Effect of Using Antibiotic on Antibiotic Bacteria Resistance in Butterhead Lettuce (Lactuca sativa var. capitata) Natcha Kalambaheti, Chalat Santivarangkna and Warangkana Srichamnong* The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XV

Rajamangala University of Technology Thanyaburi (RMUTT) Program of Invited Speaker Presentation and Oral Presentation (Food Microbiology, Food Safety, Food Chemistry, and Biotechnology Session) The 1st RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 8th Floor, RMUTT Central Building Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 6 2019 (Room 804) Time Program 09.00 - 09.35 Invited Speaker Presentation #3 09.35 - 09.55 “Prevalence, Rapid Detection and Antimicrobial Peptide for Controlling of Foodborne Pathogen” 09.55 - 10.15 Asst. Prof. Dr. Chiraporn Ananchaipattana 10.15 - 10.35 Division of Biology, Faculty of Science and Technology, 10.35 - 10.50 10.50 - 11.10 Rajamagala University of Technology Thanyaburi, Thailand 11.10 - 11.30 ID: B11 11.30 - 11.50 11.50 - 13.00 Removal of Cyanotoxin Microcystin-LR by Lactobacillus plantarum 13.00 - 13.20 Natthaphon Chaosuan*, Sirikae Pongswat and Manida Chorum 13.20 - 13.40 ID: B12 13.40 - 14.00 Thermal Death Evaluation of Multi-Strains Probiotic Inoculant for Shelf-Life Prediction Thanyarat Naksing, Pratchaya Hatawee, Apinan Wanlapa, Kittikoon Torpol, Chiu-Hsia Chiu, Jantima Teeka and Atsadawut Areesirisuk* ID: B07 Growth and Some Chemical Components of Chlorella ellipsoidea Cultivated in Soaking Water Media of Pumpkin Rind and Seeds Butsara Yingkhamcha* and Nopparat Buddhakala Coffee Break Room 803 ID: B09 Effect of Microalgal Diets and Its Biochemical Composition on Growth and Survival of Asiatic Freshwater Clam Waleewan Changpasert*, Saou-Lien Wong and Kittikoon Torpol ID: B10 Influence of Chitosan Nanoparticles on Cellulose Acetate Film from Durian Rind Rachaporn Kudisri and Thanat Uan-on* ID: B15 Effect of Cinnamon Oil and Garlic Extract for Fresh Shrimp Preservation Supraewpan Lohalaksnadech*, Dumrong Lohalaksnadech and Malinee Chinanon Lunch 3rd Floor, Center of Excellent Building of Faculty of Home Economics ID: B16 Differentiation of Vancomycin-Resistant Enterococcus (VRE) and Non-VRE Strains by MALDI Biotyper Combined with ClinProTools Jednipit Borthong ID: B13 Sanitary Treatments Improving Safety of Wild-Caught and Farm-Raised Catfish Chananthida Thaplee, Malene E. Janes, Prueksa Sawardsuk, Prapaporn Pongthai and Kittikoon Torpol* ID: B18 Shelf Life Extension of Chilled Stir Fried Pork with Basil Leaves on Rice Applied by Hydrogel Beads Entrapped with Holy Basil and Garlic Essential Oils Kittikoon Torpol, Sujinda Sriwattana*, Pairote Wiriyacharee, Jermkwan Sangsuwan and Witoon Prinyawiwatkul The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XVI

Rajamangala University of Technology Thanyaburi (RMUTT) Program of Invited Speaker Presentation and Oral Presentation (Functional Foods, Nutraceuticals, Herb Products and Nutrition Session) RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 8th Floor, RMUTT Central Building Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 5 2019 (Room 805) Time Program 13.30 - 14.05 Invited Speaker Presentation #1 14.05 - 14.25 “The Detection Method for Establishment of Active Compounds Tracing after Oral 14.25 - 14.45 Administration of Macromoleculars” 14.45 - 15.05 Prof. Dr. Yi Wang 15.05 - 15.20 Experimental Research Center, China Academy of Chinese Medical Sciences, China 15.20 - 15.55 15.55 - 16.15 ID: D01 16.15 - 16.35 Effect of Crude Extract from Mycelium and Fruiting Body of Isaria tenuipes BCC 31640 on 16.35 - 16.55 Tyrosinase Inhibition and Antioxidant Activities Tanatya Kenkhunthot and Sasirindara Labua* ID: D02 In Vitro and In Silico Studies on HIV-1 Protease and Reverse Transcriptase Inhibitions of Edible MushRoom (Astraeus hygrometricus) Extracts Chanin Sillapachaiyaporn and Siriporn Chuchawankul* ID: D04 Development and Evaluation of Stability of Gel Formulation Containing Ageratum conyzoides Extract Sirikunya Sayompark*, Sopita Tangpiriyavaree, Yupa Khongprik and Khanitta Meepradit Coffee Break Room 803 Invited Speaker Presentation #2 “New Trends of Nutrition Research in Southeast Asia” Prof. Dr. Sakinah Harith Universiti Sultan Zainal Abidin, Malaysia ID: D03 Anti-Cholangiocarcinoma Cell Growth and Selective Ability of Bioactive Components of Ripe Wild Mango (Spondias pinnata) Fruit Extract Supawadee Patathananone*, Jureerut Daduang and Amonrat Koraneekij ID: D07 GC-MS Analysis and Antioxidant Activity of Pandanus amaryllifolius Roxb. Leaves Ethanol Extract Cultivated in Ban Donman Village, Maha Sarakham Province, Thailand Butsara Yongkhamcha* and Wipapan kammungkun ID: C02 Bioactive Compounds in Cucumis melo L. and Its Beneficial Health Effects: A Scoping Review Ong ying qian, Sakinah harith*, Mohd Razif Shahril and Norshazila Shahidan The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XVII

Rajamangala University of Technology Thanyaburi (RMUTT) Program of Invited Speaker Presentation and Oral Presentation (Functional Foods, Nutraceuticals, Herb Products and Nutrition Session) RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 8th Floor, RMUTT Central Building Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 6 2019 (Room 805) Time Program 09.00 - 09.35 Invited Speaker Presentation #3 09.35 - 09.55 “DNA Fingerprinting as a Tool for Nutraceutical and Herbal Product Identification” 09.55 - 10.15 Dr. Worathat Thitikornpong 10.15 - 10.35 Department of Food and Pharmaceutical Chemistry, 10.35 - 10.50 Faculty of Pharmaceutical Science, Chulalongkorn University, Thailand 10.50 - 11.25 ID: C00 11.25 - 11.45 Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian 11.45 - 12.05 (Durio Zibethinus Murr.): A Review Nur Atirah A Aziz 12.05 - 13.05 ID: C01 Effect of Various Dietary Pattern on Blood Pressure Management: A Review Wan Ain Nadirah Che Wan Mansor*, Sakinah Harith and Che Suhaili Che Taha ID: C04 Leb Mua Nang Banana Bars with Protein Supplements from Soybean Meal: Nutritional and Sensorial Quality Chukwan Techakanon* and Sunantha Tangrujiwatanachai Coffee Break Room 803 Invited Speaker Presentation #4 “Processing Technology to Create Functional Food” Assoc. Prof. Dr. Nantawan Therdthai Faculty of Agro-Industry, Kasetsart University, Thailand ID: C05 Single and Mixed Lactic Acid Bacteria Culture Fermentation in Red Bean Milk for Development of A Functional Beverage Jetsaraporn Naprasert, Uthaiwan Suttisansanee and Varongsiri Kemsawasd* ID: C06 Glycemic Index of Starch-Based Foods Commonly Consumed in Terengganu, Malaysia Nur Ain Fatinah Abu Bakar, Aina Almardhiyah Abd Rashid, Mohd Fatahudin Ishak and Abbe Maleyki Mhd Jalil* Lunch 3rd Floor, Center of Excellent Building of Faculty of Home Economics The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XVIII

Rajamangala University of Technology Thanyaburi (RMUTT) Program of Invited Speaker Presentation and Oral Presentation (Functional Foods, Nutraceuticals, Herb Products and Nutrition Session) RMUTT Food Innovation and Smart Farm International Conference July, 5-6 2019 8th Floor, RMUTT Central Building Rajamangala University of Technology Thanyaburi Pathum Thani, Thailand July, 6 2019 (Room 805) Time Program 13.05 - 13.25 ID: C12 13.25 - 13.45 Physicochemical and Sensory Characteristics of Hydrolysates Produced by Fermentation of Palm Kernel Cake Containing Various Amounts of Soybean Flakes 13.45 - 14.05 Roslan Arshad*, Wai Ga Yarn and Che Abdullah Abu Bakar 14.05 - 14.25 ID: D09 14.25 - 14.45 In Vitro Alpha-Amylase and Alpha-Glucosidase Inhibitory Activity of Water-Lilly Korawinwich Boonpisuttinant*, Purin Akkarakultron, Supanida Winitchai and Sarinporn 14.45 - 15.05 Udompong ID: C03 Selection of Suitable Formula for Manufacturing Meat Analogue Supplemented with White Kidney Bean Flour and Jerusalem Artichoke Flour Weeraya Sreeitthiyawet, Orawan Oupathumpanot* and Phantipha Charoenthaikij ID: C07 Physical Chemical and Sensory Properties of Low Sugar Gummy Paponpat Pattarathitiwat ID: C09 Differences in Nutrition Status and Academic Performance between Male and Female Undergraduate Food and Nutrition Students Teerapap Panklai*, Schmuck Srangsriwong and Minatsu Kobayashi ID: C11 The Total Phenolic Compound in Nelumbo nucifera and Product Development of Lotus Seed Chiffon Cake Lerluck Steinrut* and Ariya Pakoed The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XIX

Rajamangala University of Technology Thanyaburi (RMUTT) Content ID Title Page A07 Appropriate Carrot and Passion Fruit Ratios on Development of Blended Carrot Juice and Passion 1 Fruit Juice Products Wattana Wirivutthikorn A11 A Prototype System of Fresh Water and Biological Fermentation Water Supply for Controlling Soil 6 Moisture in the Melon Farm Parinya Jansangrat* and Jarinya Thalauy A12 Particulate Matter Reduction For Open-Air Kitchen 11 Pipat Pramot* and Bunyong Rungroungdouyboon A15 Internet of Things and Big Data Mining Based Smart Real Time Water Management System for 14 Housing Societies and Precision Agriculture Nipat Jongsawat*, S.Appavu Alias Balamurugan and N.M.Balamurugan B03 Comparison of Nutritional Quality and Organoleptic of Dadih (Minangkabau Traditional Yogurt) of 21 Cow Milk and Soy Milk as Functional Food Probiotics Oktariyani Dasril*, Gusliani Eka Putri and Syamsul Amar B B06 The Effect of Using Antibiotic on Antibiotic Bacteria Resistance in Butterhead Lettuce (Lactuca 25 sativa var. capitata) Natcha Kalambaheti, Chalat Santivarangkna and Warangkana Srichamnong* B13 Sanitary Treatments Improving Safety of Wild-Caught and Farm-Raised Catfish 30 Chananthida Thaplee, Malene E. Janes, Prueksa Sawardsuk, Prapaporn Pongthai and Kittikoon Torpol* C11 The Total Phenolic Compound in Nelumbo nucifera and Product Development of Lotus Seed 35 Chiffon Cake Lerluck Steinrut* and Ariya Pakoed D02 In Vitro and In Silico Studies on HIV-1 Protease and Reverse Transcriptase Inhibitions of Edible 39 Mushroom (Astraeus hygrometricus) Extracts Chanin Sillapachaiyaporn and Siriporn Chuchawankul* The 1st RMUTT Food Innovation and Smart Farm International Conference Page | XX

Rajamangala University of Technology Thanyaburi (RMUTT) Appropriate Carrot and Passion Fruit Ratios on Development of Blended Carrot Juice and Passion Fruit Juice Products Wattana Wirivutthikorn Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12130, Thailand [email protected] Abstract— Thailand has many good vegetables and benefits of the various types of Thai herbs that can be fruits. The major advantage is that there are good processed in the form of health drinks. Because they bioactive ingredients and antioxidants that are beneficial help to quench thirst, they also receive various to the body are possible when used as a health drink. The nutritional benefits in various types of ready-to-drink objective of this research was to investigate different blended fruit and vegetable juices [1]. Carrot is ratios of carrot and passion fruit on the qualities of vegetable with high nutritional value, an important blended carrot juice and passion fruit juice products. source of beta-carotene, as a vitamin A precursor, This research was performed as six experiments: 1) making it high in vitamin A (11,000 IU). It also carrot juice (control); 2) blended carrot juice and passion contains vitamin B, vitamin C and minerals such as fruit juice 90:10; 3) blended carrot juice and passion calcium iron and is a free radical inhibitor. Causes - fruit juice 80:20; 4) blended carrot juice and passion carotene to be involved in reducing the risk of cancer fruit juice 70:30; 5) blended carrot juice and passion cardiovascular disease, cataracts including inhibiting fruit juice 60:40 and 6) blended carrot juice and passion the activation of the immune system in the body The fruit juice 50:50. The Physical qualities of mixed carrot carrot peel contains a lot of carotene, which will juice and passion fruit juice as brightness (L* value), increase with age [2]. Passion fruit is a kind of fruit that redness (+a* value), yellowness (+b* value), viscosity and has been processed into fruit juice and is widely sedimentation value were detected. The chemical popular among consumers because of its aroma and properties as pH, percent of total acidity, vitamin C and nutritional value in vitamin A and high 39.1 mg / 100 carotenoid were determined. The sensory evaluation as g of vitamin C more than the amount found in lemon color, odor, taste and overall acceptability were done by juice. Vitamin A helps to see eye and skin care, while 9-points hedonic scale. The results showed that vitamin C helps to create collagen [3]. There are some brightness, redness, yellowness, viscosity, sedimentation researches related to the processing of passion fruit as value, pH and percent of total acidity, excepted for a health drink by development passion fruit juice vitamin C range and carotenoid range values of 0.145- extraction by using a pulper and seed extract machine. 0.150 mg/ml and 0.015-0.020 mg/ml, respectively in all The result indicated that the percent of passion fruit treatments were significantly different. (P<0.05) The juice, peel and seed were 43.36, 43.15 and 9.93, sensory evaluation on overall acceptability revealed that respectively. The chemical analysis of processed panelists accepted with the highest scores of 6.77 on revealed that 2.9 of pH, 4.48 percent of total acid and blended carrot juice and passion fruit juice 60:40. From 16.4 Brix of total soluble solid. The passion fruit juice the information obtained, the formulation of beverages mixed with water of 1: 1 ratio is processed into a produced from blended fruits and vegetables can be concentrated passion fruit juice with 40.0 Brix of total developed to be accepted by consumers, which has soluble solids and 0.2 percent of salt gave 3.0 of pH and increased steadily and expanded in the large future level 1.92 percent of total acidity [4]. The research report in beverage industry. involved about quality of blended okra, gac fruit and passion fruit juice to produce a Thai herbal drink. The Keywords— Carrot Juice, Passion Fruit Juice, results showed that study physical measurements, i.e. Product, Juice color measurement and sensory evaluation were performed. The results showed that all values from I. INTRODUCTION all experiments were statistically significant differences (P<0.05). The sensory evaluation test was Nowadays, beverage products play a greater role in done by using 9-point hedonic scale showed that everyday life, with the ready-to-drink fruit juice Experiment 3 was the most acceptable from panelists market. Most of the drinks being derived from the the different ratios of okra, gac fruit and passion fruit ingredients of fruits or vegetables. Some consumers may not consume vegetables, but they can enjoy the The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 1

Rajamangala University of Technology Thanyaburi (RMUTT) had influenced consumer acceptance physical and chemical properties including pH, percentage of total chemical properties [5]. The another research report acidity, vitamin C and carotenoid were recorded as involved about quality of passion fruit juice and values adapted from [7]. sugarcane juice ratios on blended passion fruit juice and sugarcane juice Production This research was B. Preparation of Blended Carrot Juice and Passion performed into five treatments. Fresh passion fruit Fruit Juice juice (a control), blended passion fruit juice and sugarcane juice in various ratios of 50:50, 40:60, 30:70 This research was performed as six experiments and 20:80 were obtained, respectively. The physical (three replications): 1) carrot juice (control); 2) blended properties as L*,a*,b* and sedimentation volume and chemical properties as pH, percent of acidity, total carrot juice and passion fruit juice 90:10; 3) blended soluble solid, vitamin A and vitamin C were carrot juice and passion fruit juice 80:20; 4) blended significantly different. Treatment 5 gave the highest carrot juice and passion fruit juice 70:30; 5) blended a*values of -12.73. The chemical properties as pH, carrot juice and passion fruit juice 60:40 and 6) blended percent of acidity, total soluble solid, vitamin A and carrot juice and passion fruit juice 50:50. The carrot vitamin C revealed that all treatments were statistically was washed with clean water and slice into thin small significant differences (P<0.05). Treatment 1 showed pieces and peeled theirs to juice with a fruit juice the highest vitamin A and C values of 35.94 g/100 g extractor, then filtered through a cloth. The Passion and 4.44 mg/ml, respectively. Types of sensory fruit was washed with clean water and slice into thin evaluation of product acceptance and experimental small pieces and blended of carrot juice and passion design by using 30 of untrained panelists were 7-points fruit juice were placed in a stainless steel pot (3 liters hedonic scale. The results indicated that taste and of clean water) and heated to 70°C for 15 minutes. overall acceptability from Treatment 5 received the Addition of some detailed ingredients (0.1 percent of same acceptance scores, with maximum values of 6.40. white sugar and salt and 0.05 percent of carrageenan Treatment 2 had the optimum ratios of blended passion powder), then, adjusted 13 Brix of final total soluble fruit juice and sugarcane juice for healthy drink solid content and heated to 80°C for 15 minutes. The development [6]. But there was no information about blended aliquots were placed in 250 ml of sterilize the formulation of carrot mixed with passion fruit. For colored glass bottles by means of cooling immediately this reason, of carrot and passion fruit benefits, the and storage at 4C for 14 days [7]. researchers are interested in producing water-based carrot and passion fruit with the healthy drink by C. Recording of Data studying appropriate amounts of carrot and passion fruit ratios on the physical, chemical quality and Collect and record numerical data from sensory acceptance of the consumer towards the experiments (three replications) and calculate data and product in order to obtain the taste that is acceptable to statistical analysis. The Experimental design for the consumer. which help with the quenching of thirst physical and chemical quality analysis were evaluated and help relax or make the body. The data obtained by using a completely randomized design (CRD). A from this research was an alternative to make carrot and randomized complete block design (RCBD) for passion fruit as raw materials for beverage production sensory evaluation was used with analysis of variance. to improve the nutritional quality and good health of Analysis of the mean differences of experiments was consumers also solve the problem of bringing performed using Duncan’s new multiple range test [8]. agricultural products that are processed with higher values. D. Physical Measurement Color brightness (L*), color as red (+a*) and II. METHODOLOGY yellow (+b*) were measured by using Minolta CR-10 The research was carried out at the Division of [9] and recorded as values adapted from [9]. The Food Science and Technology, Faculty of Agricultural viscosity was detected by Brookfield and the Technology, Rajamangala University of Technology sedimentation value was recorded by using 100 ml of Thanyaburi. (RMUTT) Pathum Thani Province measuring cylinder as values adapted from were Thailand. The samples used in this study were recorded as values adapted from [10]. purchased from Rangsit Market which located in Pathum Thani Province Thailand. E. Chemical Measurement A. Chemical Properties of Carrot Juice and Passion The pH and percentage of total acidity were Fruit Juice measured by using pH meter OHAUS ST3100-F and titration with 0.1N sodium hydroxide (phenolphthalein Preparation of carrot juice and passion fruit juice in as indicator) as values adapted from [11]. The vitamin the sample preparation process in order to analyze the C and carotenoid were measured as values adapted from [12]. Stored the products at 4c for 14 days to study shelf life and observed the changes in the amount of vitamin C and carotenoids [12]. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 2

Rajamangala University of Technology Thanyaburi (RMUTT) F. Sensory Evaluation preference for each treatment by using a 9-point hedonic scale test based on the attributes of color, odor, The sensory evaluation was carried out by 30 taste and overall acceptability. A randomized complete untrained panelists in Rajamangala University of block design was used with analysis of variance. Technology Thanyaburi (RMUTT), Thailand. Analysis of the mean differences of experiments was Panelists were asked to analyze their level of performed using Duncan’s new multiple range test [13]. III. RESULTS AND DISSCUSSION TABLE I. PHYSICAL MEASUREMENT OF BLENDED CARROT JUICE AND PASSION FRUIT JUICE PRODUCTS Experiment physical values* carrot juice (Control) L* a* b* viscosity* sedimentation* blended carrot juice and passion fruit juice 90:10 blended carrot juice and passion fruit juice 80:20 42.93e (cps) (cm) blended carrot juice and passion fruit juice 70:30 43.33de blended carrot juice and passion fruit juice 60:40 43.47d 16.70a 19.80f 1.24e 2.63e blended carrot juice and passion fruit juice 50:40 48.60c 51.13b 15.87ab 20.97e 1.27d 2.97d 53.63a 14.83bc 21.10d 1.35abc 3.33c 13.40c 21.67c 1.34abc 4.43b 10.30d 22.00b 1.37ab 4.40bc 8.00e 22.23a 1.32b 6.60a Note: *a-d The different letters in the same column mean significant difference (P < 0.05) TABLE II. CHEMICAL MEASUREMENT OF BLENDED CARROT JUICE AND PASSION FRUIT JUICE PRODUCTS Experiment chemical values carrot juice (Control) pH* % of Total acid* vitamin Cns carotenoidns 6.87a (citric acid) (mg/ml) (mg/ml) 0.02f 0.145 0.020 blended carrot juice and passion fruit juice 90:10 4.41b 0.10e 0.145 0.019 blended carrot juice and passion fruit juice 80:20 3.90c 0.18d 0.145 0.018 blended carrot juice and passion fruit juice 70:30 3.69d 0.28c 0.145 0.017 blended carrot juice and passion fruit juice 60:40 3.45e 0.37b 0.145 0.016 blended carrot juice and passion fruit juice 50:40 3.31e 0.46a 0.150 0.015 Note: *a-d The different letters in the same column mean significant difference (P < 0.05) and ns non significant difference (P>0.05) TABLE III. MEAN SCORE OF PREFERENCE FOR SENSORY PROPERTIES OF BLENDED CARROT JUICE AND PASSION FRUIT JUICE PRODUCTS Experiment scores* carrot juice (Control) color* odor* taste* overall blended carrot juice and passion fruit juice 90:10 6.87a acceptability* blended carrot juice and passion fruit juice 80:20 4.73e 4.47e blended carrot juice and passion fruit juice 70:30 5.13e blended carrot juice and passion fruit juice 60:40 blended carrot juice and passion fruit juice 50:40 6.67ab 5.60cd 5.27d 5.47cde 6.47ab 5.83bcd 6.20abc 6.07abcd 5.60c 6.13b 6.30ab 6.10abc 4.77d 5.97bc 5.80abcd 6.77a 4.67e 6.77a 6.40a 6.33ab Note: *a-d The different letters in the same column mean significant difference (P < 0.05) A. Chemical Measurement of Carrot Juice and in which the organic acids found in passion fruit juice Passion Fruit Juice are citric acid, malic acid and have a unique flavor [14]. From the measurement of the initial chemical B. Physical Measurement properties of carrot juice and passion fruit juice that can be prepared. It was found that carrot juice had a low pH The results showed that all of L, a* and b* values value of 6.32, while passion fruit juice had value of 3.09. and physical appearance depending on different ratios The percentage of total acidity in carrot juice and passion of carrot and passion fruit. The results showed that all fruit juice. (calculate as citric acid) were 0.14 and 3.67, values were significantly different. (P <0.05). The respectively. The vitamin C and carotenoid in carrot brightness tended to increase with increasing passion juice and passion fruit juice were 0.162, 0.578 mg / ml, fruit proportion. According to the experimental method, and 0.075, 0.032 mg /ml, respectively. Based on the data because the passion fruit juice are a bright yellow color obtained, carrot juice has a higher carotenoid content [14], while the red color measured has a red tendency to than passion fruit juice. The percentage of total acid decrease Because naturally, carrots are red. Experiment content is higher than carrot juice. Because the passion 1 had 100 percent of carrot juice were a bright red fruit juice has a lower pH value. Resulting in a sour taste, orange color, most of them are carotenoids. When the passion fruit juice is increased, the red color value is The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 3

Rajamangala University of Technology Thanyaburi (RMUTT) reduced. As for the yellow color, the color of passion decomposition when exposed to light and air, heat, fruit juice increased when the passion fruit juice ratio certain metal ions The decomposition of L-ascorbic increased. The viscosity measurement used 100 rpm acid during the storage period causes oxidation of needle number 1. Increasing the amount of passion fruit oxygen left in the headspace between the filling process, juice ratios while decreased carrot juice ratios had a but the value is not much different, possibly due to the greater effect on viscosity. Which is an important ratio between carrot juice and water. That was not very component in the passion fruit juice, has opaque fibers different storage of products in colored glass bottles at and suspended more than carrot juice. Resulting in a a temperature of 4c [20], while carotenoids when high viscosity of the measured value, consistent with the storing the products for fourteen days showed a value of volume measurement, the occurrence of sedimentation 0.012-0.015 mg / ml. The value decreased but not much. and the occurrence of the appearance. It was found that This is due to the heat used in the production process, Experiment 1 produced the lowest volume of sediment. resulting in the carotenoids forming a thermal isomer, Possible reasons were that the increasing of sediments when natural carotenoids are in the form of trans. When contained sediment could have resulted in proportion in heated or radiation is changed a cis form which is more more passion fruit juice [15] as shown in Table I. active in the reaction than trans form and will absorb light at a lower wavelength [21], resulting in a lower C. Chemical Measurement value. In addition, degradation due to oxidation reactions as well as vitamin C changes This loss The results indicated that the pH and percentage of depends on the amount of oxygen and light. The vitamin total acidity in carrot juice products with passion fruit C decomposition can be left for a long time. It can be juice, depended on the different ratios (Table II). The formed by trans-isomer [22]. result was found that the measured values were statistically significant differences (P < 0.05) while the D. Sensory Evaluation vitamin C and carotenoids were not statistically different. This value depends on the increasing passion The carrot juice products mixed with passion fruit fruit juice ratio, resulting in lower pH values (more juice in six Experiments (Table III) were analyzed by acidity). The results indicated a tendency for the percent using statistical methods. Based on the color, odor, taste of total acidity to decrease low values in comparison and overall acceptability values. The results of the with the control samples. The values analyzed are sensory analysis showed that there were differences in consistent with the percentage of total acid content in all experiments (P<0.05).Because the passion fruit juice the form of citric acid that is higher with the increase in had a sour taste and fragrant when mixed with carrot vitamin C. Because passion fruit is a good source of juice, which has no flavor and aroma of passion fruit. vitamin C. There was a tendency toward increased Therefore, to make the product of carrot mixed with carrot juice and passion fruit ratios when compared to passion fruit juice mixed with aroma and taste more the control samples due to the increasing in the amount sour according to the increasing passion fruit juice ratio of analyzed vitamin C. There was a tendency for [23]. It can be seen that the ratio of passion fruit juice carotenoid values to decrease compared to the control mixed with carrot juice in different ratios affected on the sample due to the reduction of carrot juice mixed with acceptance score in all aspects: odor, color, taste and passion fruit juice. Organic acids (citric acid) naturally overall acceptability. When considering the taste test occurring in many foods including citrus, such as scores, it can be seen that carrot juice mixed with orange and lime [16]. Because carrot contains passion fruit juice 50:50 ratio, had the greatest carotenoids as important pigment [16]. In addition, acceptance from panelists, due to the addition of both passion fruit juice also has -carotene and carotene, as carrot juice and passion fruit juice to the equal well as carrots, which are derived from fruits that are proportion. One possible reason might be due to the yellow. When the body consumes passion fruit and suitable proportion of carrot juice and passion fruit juice carrot juice, the body will be converted to β-carotene was equal and the taste is not too sour. But considering and carotenoids as vitamin A, containing organic acids the overall acceptability, it can be concluded that carrot such as citric acid, high malic acid, resulting in a sour juice mixed with passion fruit juice at 60:40 ratio, the taste [17], [18]. The experiment with a large amount of panelists had the highest total acceptance. This may passion fruit juice has a high percentage of total acid have been due to the consumers prefer the carrot content and low pH [19]. When considering the vitamin proportion more than a little passion fruit. The sourness C obtained in each experiment, it was found that the of passion fruit is not too much and good taste. The value was very similar and the value decreased from the flavor changes of both passion fruit and carrots are little initial value of 0.578 mg / ml. It was found that the [24], [25], [26]. measured value was in the range of 0.145-0.150 mg / ml, which there was not much lower value. When IV. CONCLUSION storing the product for fourteen days, it was found that the amount of vitamin C decreased in the range of The uses of different ratios of raw material 0.032-0.009 mg/ml. This reduced value due to vitamin preparation had effects on the quality of mixed carrot C is a water-soluble vitamin. With low stability, easy and. passion fruit. The results of the physical and chemical analysis showed that all values were The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 4

Rajamangala University of Technology Thanyaburi (RMUTT) statistically significant differences (P<0.05). (except [11] AOAC., Official method of analysis. 17th ed. Verginia: The vitamin C and carotenoid). Blended carrot juice and Association of official Analytical Chemists; 2000. passion fruit juice 60:40 gave the most overall acceptability of 6.77 values from the untrained [12] Pomeranz Y, Meloan C.E., Food analysis: Theory and panelists. Based on this research, researchers will be practice. 3rd ed. Van Nostrand Reinhold; 1994. able to launch new beverage products in the future by selecting the appropriate Thai local vegetables and [13] Wiriyajaree P., Role of beverage industry. Department of Food fruits that are beneficial for antioxidants, an option for Science and Technology, Faculty of Agriculture, Chiang Mai health-conscious consumers. University, Chiang Mai; 1992. 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[8] Anprung P., Principle of food analysis by sensory evaluation, Bangkok.: Chulalongkorn University Press., 2004. [23] Wirivutthikorn W., Appropriate ratios of producing riceberry [9] AOAC., Official method of analysis. 18th ed. Verginia: The blended with gac fruit and roselle beverage. In Proc 3rd Association of official Analytical Chemists; 2005. National and International Research Conference 2019 : [10] Sukphan R., Comparison of liquid viscosity using digital video NIRC III 2019 “Challenges of Higher Education in image analysis methods and timing methods. Master of Production of Graduate Students in the 21st Century” 1st Science degree Department of Physics Education, Faculty of Science, Burapha University, Chonburi; 2015. February 2019. Buriram Rajabhat University, Buriram, Thailand; 2019. pp. 2117-2126. [24] Wirivutthikorn W., Effect of okra and tangerine ratios on production of mixed juice with lycopene supplementation. In: proceedings of the 4th Int. Conf. on Science, Engineering & Environment (SEE), November 12-14, 2018; Nagoya, Japan; 2018. pp.15-19. [25] Wirivutthikorn W, Jenkunawatt S. Preference colors of gac fruit blended with pineapple juice. Tien-Rein LEE (Editor –in- Chief). In: proceedings of the 2nd Conference of Asia Color Association URBAN COLOR FOR LIFE, September 4-7, 2014; Taipei, Taiwan; 2014. pp. 304-307. [26] Wirivutthikorn W., Effect of lemongrass and pandan leaf ratios on production of mixed juice with lycopene supplementation. In: proceedings of the International Conference of Agriculture and Natural Resources, April 26- 28, 2018; Bangkok, Thailand: 2018. pp. 378-381. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 5

Rajamangala University of Technology Thanyaburi (RMUTT) A Prototype System of Fresh Water and Biological Fermentation Water Supply for Controlling Soil Moisture in the Melon Farm Parinya Jansangrat Jarinya Thalauy Information Technology programme, Information Technology programme, Faculty of Science and Technology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110, Thailand Pathum Thani, 12110, Thailand [email protected] [email protected] Abstract—With the growing adoption of the Internet agriculture that focuses on the management and of things (IoT), we can connected devices have integration of Smart Agriculture technology to drive penetrated every aspect of our life such as health, home the economy with innovation Smart Farm is a smart, automotive and industrial IoT. We find its technology that helps to manage modern agriculture for application in Traditional Farming to modern Farming maximum efficiency. And can increase the potential to control over process of raising livestock and growing for product management and solving problems that crops, to predictable and improving its efficiency. occur initially Therefore, the present research aimed to propose smart farm application by Internet of Things. In this research, II. RELATED WORK A Prototype System was control about Fresh Water and Biological Fermentation Water Supply for Controlling A. Applying IoTs in Smart Farm Soil Moisture in the Melon Farm, this system used ESP32 microcontroller and Raspberry Pi to send data via A work that applied wireless network in smart farm MQTT Protocol and use the Blynk Application to was implemented. Wi-Fi communication network monitor and display real-time. The research results that inside a 100m x 100m greenhouse was to transfer the the develop Melon farm can efficiently work and sensed information to the control server and to transfer Increase productivity for good quality. commands from the control server to the control devices which assuming that the access point installed Keywords—Smart Farm, Internet of Things, MQTT, at the center of the greenhouse, the maximum Blynk communication distance radius was about 70 meters. The experimental results showed that the I. INTRODUCTION communication distance was reduced to 50m in the stem-type obstacle area and 20m-30m in the shrub-type Thailand is the main occupation that is agriculture. obstacle area, compared to 100m in the no-obstacle Whether it is gardening, farming, but traditional area [1]. Serikul et al [2] proposed the prototype of a agriculture Causing us to be unable to control the smart capsule to measure the humidity in paddy bags output to be standardized And if some years are stored in a warehouse. The smart capsule used Node affected by other environmental conditions, such as MCU ESP8266 microcontroller and the SHT21 drought, soil deterioration, and have an impact on the humidity sensor working with the Blynk server over a quality of the produce Which these problems, if Wi-Fi network. Arduino IDE was used with C++ code farmers get accurate and fast information Can fix the for the microcontroller. The Blynk mobile application problem Or prepare to cope with the situation But data was used to monitor and displayed real-time humidity storage requires correct methods and principles. For data through the digital dashboard. The collected more accurate and accurate processing humidity data were further analyzed and used to develop a paddy storage system for the future. In In the present, the sustainable development of the addition, when the smart capsule lose contact with the country according to the government policy of Blynk server, a notification was sent to responsible Thailand 4.0 is a policy that the Thai government persons in a timely manner. The research results encourages the agricultural sector. Use technology to indicated that the developed smart capsules and Blynk increase productivity Develop agriculture to be application could effectively work together and were sustainable in the future By changing from traditional deemed suitable for use in smart farming. Mizan et al agriculture (Traditional Farming) to modern The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 6

Rajamangala University of Technology Thanyaburi (RMUTT) [3] proposed the paper to venture through smart arable B. MySQL farming system for the farmers of Bangladesh with the MySQL was used to be the database of the system concept of internet of things (IoT). This paper proposed a smart sensor system supported by actuators to prototype because it is flexible enough to work well in automate farming and provided precision farming various types of application [8]. experience. The system helped person with inferior C. PHP knowledge of technology to understand and maintain the system with a new device namely Smart Board. The For database management on the server use PHP board helped to monitor status of the farm and to send language was used in the server side because it is one action command to farm machineries. This work also popular script for dealing with a database system [9]. helped the practice of e-governance by setting a simple D. Blynk but effective data to exchange between government and farmers. Farmers got benefitted as the smart board Blynk is an IoT platform that can work on both iOS that kept them up to date on government’s agriculture and Android works with microcontrollers A variety of related announcements. It was a systematic mixture of types, such as ESP-8266, ESP32, Arduino and many technologies including a smart sensor network RaspberryPi. The details are shown in Figure 1. [10]. system. Jindarat and Wuttidittachotti [4] proposed the paper to investigate an establishment using an Figure 1. Blynk Application diagram intelligent system which employed an embedded system and smart shone for chicken farming E. ESP-32 management and problem solving using Raspberry Pi ESP32 (WROOM32) is already integrated antenna and Arduino Uno. An experiment and comparative analysis of the intelligent system was applied in a and RF balun, power amplifier, low-noise amplifiers, sample chicken farm. The findings of this study found filters, and power management module. The entire that the system could monitor surrounding weather solution takes up the least amount of printed circuit conditions including humidity, temperature, climate board area. This board is used with 2.4 GHz dual-mode quality, and also the filter fan switch control in the Wi-Fi and Bluetooth chips by TSMC 40nm low power chicken farm. C. Yoon et al [5] proposed the paper technology, power and RF properties best, which is to, smart farm system using low power Bluetooth and safe, reliable, and scalable to a variety of applications. Low Power Wide Area Networks (LPWAN) Units, The pin out details are shown in figure 2. [11]. communication modules including the wired communication network used in the existing farm was Figure 2. ESP-32 Pin out constructed. In addition, the system implements the monitoring and control functions using the MQ Telemetry Transport (MQTT) communication method, which is an IoT dedicated protocol, thereby enhancing the possibility of development of agricultural IoT. III. MATERIALS AND TOOLS The main materials and tools include the protocols, MySQL, Sensor device, Blynk application, Node-red and ESP-32.They are explained in the following. A. MQTT The main protocols in this system use MQTT protocol. MQTT is a machine-to-machine (M2M)/Internet of Things (IoTs) connectivity protocol [6]. It was designed as an extremely lightweight publish and subscribe messaging transportation. MQTT was used for 2-ways communication among clients and server. Also, HTTP protocol [7] was used for data transmission among clients and server as well, because sometimes the data from smartphone should be also recorded to the system, and HTTP is an easy way to deal with this task. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 7

Rajamangala University of Technology Thanyaburi (RMUTT) IV. METHODOLOTY the equipment used in the display If it is a display on The methodology of this study can be divided into the screen, almost any phone or mobile phone will use three parts, as the following. blynk applications. To display and control the A. Reviewing the Related Works operation of the system but if using via browser, will Have studied the relevant work especially Methods use Node-red to display results via browser. for measuring soil and air humidity levels including the appropriate temperature for plant growth and data Figure 4. System architecture transmission between Sensors using the MQTT protocol. This procedure is described earlier. In the third part is the design of the energy B. Investigating the Requirements management system. Which uses solar panels in In doing this research have a study visit and supplying power to microcontrollers. The sensor conducting interviews with entrepreneurs about the module of this paper accepts energy from the solar cells system requirements to create prototypes water system through the energy management module using the in the Melon farm from the interview, knowing that the TP4056 module which can supply power even without moisture content that is suitable for melon planting. solar energy. When the solar cell receives light, the There should be a temperature in the house between 30 energy management module will charge the energy in - 35 degrees Celsius. Water and fertilizer will be the battery and in While the solar cell receives provided using a drip system. The water will give water insufficient light to produce energy, the module will 2 - 4 times a day. Use water per tree about 1.2 - 1.5 use the battery power. Which finding the time that the liters. module will pay Will depend on the total power that the And then bring these requirements come to design module can afford and the power that the sensor the irrigation system to control soil moisture for Melon. module uses per time can be calculated as follows Figure 3. Requirements investigation ������������������������������������������������������������������������ = ������������������������������������������������������������ (1) C. Design System Prototype Development Which According to the Figure 4, the proposed Energysource Is all energy that the Energy communication framework of the system prototype management module can afford when storing energy consists of three main parts including clients, server, and battery management Energysink Is the total power that the sensor module receives In the first part, the microcontroller will read the values obtained from the soil moisture sensor. And How to find the value of Energysource based on a send information to the board Raspberry Pi Data dummy load. Connect with the module to find all the transmission is based on the MQTT protocol for data energy it can afford. When not receiving energy from transmission. the solar cell, the features of the module will pay the voltage that can also make the sensor module work. In the second part, when the Raspberry Pi board The value is 4.0-3.3v for easy calculation. Therefore received the information that was sent Will then order using the approximate value at 3.7v and for easy the relay to open or close the water pump as defined in calculation as show in figure 5. the process of writing program to control work and will show work status by separating the characteristics of The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 8

Rajamangala University of Technology Thanyaburi (RMUTT) Figure 5. Circuit diagram V. RESULT From the picture, we see that there are two resistors From the design in section 3.2, the value of the Rload, R1 and R2, which are serialized. This is because Resistance value 370Ω, no production in the market variables used in calculating the known time is Vsource Therefore having to apply the resistor value 100Ω and = 3.7v and Rload = 370Ω. Each timeon work takes about 10 270Ω to serialize In order to obtain such resistance And minutes. Each timetotal is 4 hours apart Which equals 240 when converting the equation 1 into the voltage form that it pays and Rload, can be written as follows minutes. The Iload value obtained from the measurement with the Multi meter can be an average of about 10mA, while the time that the module can supply power Researchers can find from the experiment of current flow through Rload continuously and then measure the pressure every hour. Until the pressure paid will have a value lower than 3.3v, which is the lowest pressure that the Sensor module will work on. It will hold the previous hour, still not lower than 3.3v, for the time that the module can supply power. ������������������������������������������ VOLTAGE 4.00 3.65 3.63 3.60 3.57 3.53 3.48 3.42 3.34 3.25 ������������������������������ 3.50 × ������������������������������������������������������������ = ������������������������������ × ������������������������������������������������ (2) Which 3.00 Vsource Is the pressure charge that the Energy 123456789 Management Module pays HOURS Rload Is the Dummy load resistance Figure 6. The relationship between the time that the energy is paid and the pressure that Timesource Is the time that the Energy Management From the figure, it can be seen that when the energy module can still supply power is paid up to the 9th hour, the pressure that the Energy Management Module pays will be reduced to 3.25v, Isink Is the current that the sensor module needs which is lower than the cost of the sensor module. Can be 8 hours, which is equal to 480 minutes when Timesink is the time when the sensor module can applying various values To replace the value in work. equation 4, the result is In the operation of the sensor module, there will be ������������������������������������������������ = 3.7 × 480 a short period of work. It lasts about 10 minutes and 370 will work every 4 hours. The power consumption will 10 only be used for a short period of time, allowing it to 0.01 × 240 work only. Therefore must find from the equation ������������������������������ = ������������������������������ × ������������������������������������ (3) = 11520 minute ������������������������������������������������������ = 8 Days Which Figure 7. Display the screen of the operation of the irrigation control system. The screen will display Iload Is the average current that the sensor module moisture information in the air. Within the cultivation works house, the temperature inside the cultivation house, soil moisture, the battery energy level And the working Timeon Is the time when the sensor module actually status of the water pump. works Timetotal Is the time in 1 cycle of the sensor module From the equation 2 and 3 can be written as an equation to find the time that the sensor module can work when Solar cell does not receive light as follows. ������������������������ =������������������������ ������������������������������������������������������������������������×������������������������������������������������������������ (4) ������������������������������×������������������������������������������������������������������������������������������ The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 9

Rajamangala University of Technology Thanyaburi (RMUTT) with the control system for irrigation with normal water methods to study the comparison of the growth rate and productivity. And working in the future, farmers are of the opinion that Plot because planting must be expanded because the area is grown as a large farm. Which the researcher considers Data transmission distance of Microcontroller is limited, so the researcher thinks that LoRa WAN may be able to guide future work. ACKNOWLEDGMENT That is special thanks for faculty of Science and Technology, Rajamangala University of Technology Thanyaburi for providing the infrastructure and funding to do this work. Figure 7. Screenshot monitoring REFERENCES Figure 8 The control circuit board consists of the [1] O JiHye, Dong-Hee Noh, and Young-Ho Sohn, “Empirical test Raspberry Pi board which acts as a database server, of Wi-Fi environment stability for smart farm platform,” 2017 Blynk local server and MQTT server. 4th International Conference on Computer Applications and Information Processing Technology (CAIPT), 8-10 Aug. By bringing moisture data in the soil, air humidity, 2017, Kuta Bali, Indonesia. battery energy levels And the working status of the water pump to display with the Blynk application. [2] P. Serikul, N. Nakpong, and N. Nakjuatong, “Smart Farm Monitoring via the Blynk IoT Platform : Case Study: Humidity Figure 8. Control circuit board Monitoring and Data Recording”, 2018 16th International Conference on ICT and Knowledge Engineering (ICT&KE), VI. CONCLUSION AND FUTURE WORK 21-23 Nov. 2018, Bangkok, Thailand. In this research, the organizers have studied and studied at M Melon Farm and conducted a study to [3] M. Mizan Maha, S. Bhuiyan, and M. Masuduzzaman, “Smart collect the needs of farmers. By designing a water Board for Precision Farming Using Wireless Sensor control system by using a drip system. The work of the Network”, 2019 International Conference on control unit will bring the moisture content in the soil. Robotics,Electrical and Signal Processing Techniques Come to check if the moisture content is lower than the (ICREST), 10-12 Jan. 2019, Dhaka, Bangladesh, Bangladesh. set value the controller will order the work to relay the circuit to order the pump to open according to the work [4] S. Jindarat, and P. Wuttidittachotti, “Smart farm monitoring cycle. At this time, research is in the process of using Raspberry Pi and Arduino”, 2015 International experimenting with the Melon farm. By experimenting Conference on Computer, Communications, and Control Technology (I4CT), 21-23 April 2015, Kuching, Malaysia. [5] C. Yoon, M. Huh, S. Kang, J. Park and C. Lee, \"Implement smart farm with IoT technology,\" 2018 20th International Conference on Advanced Communication Technology (ICACT), Chuncheon-si Gangwon-do, Korea (South), 2018, pp. 749-752. doi: 10.23919/ICACT.2018.8323908. [6] MQTT.org, \"MQTT,\" http://mqtt.org/, 2014. [7] T. Berners-Lee, “HyperText Transfer Protocol,” World Wide Web Consortium, 1999. [8] S. Baron, P. Zaitsev and V. Tkachenko, “High performance MySQL: optimization, backups, and replication,” O'Reilly Media, Inc., 2012. [9] Y. Kevin, “Build your own database driven website using PHP & MySQL,” SitePoint Pty Ltd, 2004. [10] http://docs.blynk.cc. [11] https://github.com/SmartArduino/SZDOITWiKi/wiki/ESP82 66---ESP32 The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 10

Rajamangala University of Technology Thanyaburi (RMUTT) Particulate Matter Reduction For Open-Air Kitchen Pipat Pramot* Bunyong Rungroungdouyboon Department of Mechanical Engineering, Center of Excellence Faculty of Engineering, in Creative Engineering Design and Development, Rajamangala University of Technology Thanyaburi, Thammasat University, Pathum Thani, 12110, Thailand Pathum Thani, 12121, Thailand [email protected] [email protected] Abstract— Fine particulate matter in air pollution effect on both human health and food safety. In any open-air diameter of 2.5 μm or smaller (PM2.5) [8]. Some PM2.5 kitchen, the food has more contamination and the chef has are harmful gases and heavy metals. These hazardous more health issues. In this situation, cyclone particle substances can be dissolved in the blood due to its size separator is the most cost-effective tool for cleaning the air, [9]. The pollution that contains harmful substances from which popularly uses in the industrial section, can be the environment could contaminate food and cause a applied for the open-air kitchen. A common cyclone has the global food safety issue, inducing a serious threat to best efficiency on large size particle but not so well on human health such as blood pressure [10, 11]. PM2.5 separation. A modified cyclone with particle sorting classifier can enhance efficiency on the PM2.5 separation, There are several methods of extracting particles from especially vertical reverse rotation cyclone (VRR-C). With polluted gas. Some of the popular methods are bag-type almost 400% PM2.5 reduction compared to a common dust separation, settling separation, electrostatic cyclone, the open-air kitchen with a VRR-C separator is separation, and rotating centrifugal separation. The cleaner and safer for homemade food. rotating centrifugal or cyclone separation is the most cost- effective method for dust separation. The separation Keywords—Air Pollution, Particulate Matter, Dust efficiency of a cyclone has been improved by changing Saparator, Open-Air Kitchen the structural parameters, such as inlet shape and size, body diameter, and vortex finder shape and size [12]. By I. INTRODUCTION using Computational fluid dynamics (CFD) simulations, the results showed that particle arrangements at the In recent decades, the need for agricultural products entrance of cyclone effects on the distribution and the has been significantly increased. Therefore, global movement of particles in the later phase in cyclone tank croplands, pastures, plantations, and urban areas have [13]. In order to enhance the separation of fine particles, expanded [1]. Accordingly, pollutions could also produce the installation of a particle sorting at the entrance is along the modern agricultural process [2]. At the practical and suitable. The function of a cyclone with an beginning of farming, tillage operations alleviate soil inlet particle-sorting feature is called of a particle sorting compaction so that soils can be easily blown into the air classifier (PSC). Various sized particles are arranged in and form particulate matter [3]. During this process, some size at the outlet of a PSC [14]. The cyclone and PSC can of the harmful substances in soils, such as heavy metal be rearranged in order to change the type of sorting before and trace elements, may get into the air with the dust [4]. entering the cyclone. There are 4 types of PSC On the other hand, air pollutants may enter into the soil installation: PPR-C, PRR-C, VPR-C, and VRR-C. The through dispersion, settling, and precipitation, and then inlet particle-sorting cyclone type (VRR-C) is the best influence food stock [5]. At the end of farming season, type for delivering the smaller particles to enter the most the decomposition of biomass is purged by fire. This cyclone. This feature can enhance the fine particle process produces significant amounts of carbon dioxide separation [15]. emissions [6]. Meanwhile, the industrial sector already have produced large amounts of air pollutants. II. EXPERIMENTAL METHODS Consequently, these pollutions have impacted the depleting of the ozone layer and increasing the A. Experimental Setup greenhouse effect. This climate change will damage the conditions for nature and humans [7]. The major medium Basically, a PSC can be attached to the inlet of a that pollutes the air and the atmospheric environment is cyclone based on 2 factors: 1) rotating direction and 2) particulate matter. Some of the particular matter does alignment. On the rotating-direction factor, the particles harm to humans especially the tiny particles with a that flow pass through a PSC can be sorted into 2 directions: 1) particles rotate in the clockwise direction The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 11

Rajamangala University of Technology Thanyaburi (RMUTT) around the axis of the PSC cavity, which gives the Figure 2. Overall separation efficiency. positive rotation, and 2) the particles rotate in the counterclockwise direction around the axis of the PSC, III. RESULTS AND DISSCUSSION which gives reverse rotation. On the alignment factors, a PSC can be installed at the inlet of a cyclone in 2 ways: The separation efficiency of each selected system 1) Parallel alignment; 2) Vertical alignment. Therefore, increased with the inlet flow rate at first, then began to four possible ways of inlet particle-sorting cyclones can decrease after the inlet flow rate reached 35 m3/h which be assembled by changing the type of connection caused centrifugal force inside the cyclone that drives between the PSC and cyclone: 1) the positive rotating particles to move toward the sidewall was not large PSC and cyclone were connected in a parallel way and enough. When the inlet flow rate was excessively large, form the parallel positive rotation cyclone (PPR-C). At the axial velocity became extremely fast which such that the inlet section of the cyclone. The sorting regular of the the residence time of the particles in the cyclone was different sized particles was that the smaller particles are shortened and the separation efficiency was decreased. close to the radially inner side and the axially upper side; 2) The reverse rotating PSC and cyclone are connected in Results that both common cyclone separator and a parallel way and form the parallel reverse rotation vertical- reverse-rotation cyclone can be used to reduce cyclone (PRR-C). The sorting regular was that the the harmful of the PM2.5 in the open air kitchen. smaller particles were close to the radially outer side and Especially the vertical positive rotation cyclone has both the axially upper side; 3) the positive rotating PSC and enhanced the PM2.5 separation and overall separation cyclone were connected in a vertical way and form the efficiency. The VRR-C cyclone can reduced kitchen vertical positive rotation cyclone (VPR-C). The sorting PM2.5 concentration from 112.3 mg/m3 into 32.1 mg/m3 regular was that the smaller particles were close to the With almost 400% PM2.5 reduction compared to a radially inner side and the axially lower side; and 4) the common cyclone, the open air kitchen with VRR-C reverse rotating PSC and cyclone were connected in a separator is cleaner and safer for homemade food. vertical way and they form the vertical reverse rotation cyclone (VRR-C). Based on the results in [15], the VRR- TABLE I. COMPARISON OF CYCLONE PERFORMANCE C type tends to give the highest separate efficiency. In this research, all cyclones have following specific technical performance geometry: body diameter is 75 mm, inlet height is 45 mm, inlet width is 30 mm, outlet width is 50 mm, gas outlet cyclones kitchen particle kitchen PM2.5 diameter is 35 mm, cylinder height is 150 mm, overall height is 400 mm and outlet diameter is 40 mm. The No cyclone silicon dioxide were used as particular matter. These Common cyclone particles were transported into a system by air blower in VRR-C cyclone the form of uniformly dispersed aerosols with a constant particle concentration of 2000 mg/m3. By using PID controller, the discharge valve released the fine particle into buffer tank with the constant feeding rate and feeding time. B. Experimental Procedure The experiments were performed in 3 different dust separator setups: 1) a non-cyclone system, 2) a common cyclone system and 3) a VRR-C system. The schematic diagram of the experimental setups is shown in Figure 1. concentration concentration (mg/m3) (mg/m3) 1,850.7 1,417.6 165.2 122.3 36.5 32.1 Figure 1. Schematic diagram of the experimental setup. ACKNOWLEDGMENT This research was supported by Rajamangala University of Technology Thanyaburi. We would like to acknowledge all the parties involved from the Faculty of Engineering. Also, special thanks to all the parties involved from the Center of Excellence in Creative Engineering Design and Development, Thammasat University. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 12

Rajamangala University of Technology Thanyaburi (RMUTT) REFERENCES [9] S. Philip et al., “Global chemical composition of ambient fine particulate matter for exposure assessment.” Environmental [1] J. A. Foley et al., “Global consequences of land use,” Science, Science & Technology. 2014, vol. 48, pp. 13060−13068. 2005, vol. 309, pp. 570–574. [10] A. T. Lesa and S. D. Wageh, “ Environmental Chemical [2] V. P. Aneja, W. H. Schlesinger and J. W. Erisman, “Farming Contaminants in Food: Review of a Global Problem,” Journal of pollution,” Nature Geoscience, 2008, vol. 1, pp. 1-3. Toxicology, 2019, vol. 2019, pp. 1-14. [3] R. Funk, H. I. Reuter, C. Hoffmann, W. Engel and D. Öttl D, “Effect of moisture on fine dust emission from tillage operations [11] J. Am et al., “Effects of Particulate Matter and Antioxidant on agricultural soils,” Earth Surface Processes and Landforms, Dietary Intake on Blood Pressure,” Public Health, 2015, vol. 2008, vol. 33, pp. 1851–1863. 105(6), pp. 1254–1261. [4] X. Lu et al., “Multivariate statistical analysis of heavy metals in [12] A. C. Hoffmann and L. E. Stein, Gas Cyclones and Swirl Tubes, street dust of Baoji, NW China,” Journal of Hazardous Materials, 2nd ed., Springer, 2010, pp.6–43. 2010, vol. 173, pp. 744–749. [13] Q. Yang, W. J. Lv, L. Ma, and H.L. Wang, “CFD study on [5] K. F. Nordstrom and S. Hotta, “Wind erosion from cropland in the USA: A review of problems, solutions and prospects,” separation enhancement of mini-hydrocyclone by particulate Geoderma, 2004, vol. 121, pp. 157–167. arrangement,” Separation and Purification Technology, 2013, vol. 102, pp. 15−25. [6] H. H. Janzen, “Carbon cycling in earth systems - A soil science perspective,” Agriculture, Ecosystems & Environment, 2004, [14] P. B. Fu, F. Wang, L. Ma, X. J. Yang, and H. L. Wang, “Fine vol. 104, pp. 399–417. Particle Sorting and Classification in the Cyclonic Centrifugal [7] J. Fenger, “Air pollution in the last 50 years - from local to Field,” Separation and Purification Technology, 2016, vol. 158, global,” Atmospheric Environment, 2009, vol. 43, pp.13–22. pp. 357−366. [8] J. S. Apte, J. D. Marshall, A. J. Cohen and M. Brauer, [15] W. Hua-Lin, “Inlet Particle-Sorting Cyclone for the “Addressing global mortality from ambient PM2.5,” Enhancement of PM2.5 Separation,” Environmental Science & Technology, 2019, vol. 51(3), pp 1587–1594. Environmental Science & Technology, 2015, vol. 49, pp. 8057−8066. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 13

Rajamangala University of Technology Thanyaburi (RMUTT) Internet of Things and Big Data Mining Based Smart Real Time Water Management System for Housing Societies and Precision Agriculture Dr.Nipat Jongsawat Dr.S.Appavu alias Balamurugan Dean, Faculty of Science and Technology, Professor, Dept.of Computer Science & Engineering, Rajamangala University of Technology Thanyaburi, E.G.S.Pillay Engineering College, Nagapattinam, Tamilnadu, India Pathum Thani, 12110, Thailand [email protected] [email protected] Dr.N.M.Balamurugan Associate Professor, Department of Computer Science and Engineering, Sri Venkateswara College of Engineering, Sriperumbudur, Tamilnadu India [email protected] Abstract—This work presents an IoT device which I. INTRODUCTION help to manage and plan the usage of water in housing societies and precision agriculture. This system can be The basic concept of Internet of Things is the easily installed in residential societies. Sensors placed in interconnection via the Internet of computing devices the tank which continuously informs the water level at embedded in everyday objects, enabling them to send the current time. This information will be updated on the and receive data. Internet of Things will help to bring cloud and using an android application, user can sustainability in this industrial era. It will guide humans visualize the water level on a Smartphone anywhere that to make judicious decisions in order to enhance is connected to Internet. According to the level of water sustainable development in our society. Sustainable in the tank the motor functioning will be automatically development focuses on the consumption of resources controlled, at low level of water motor will automatically in a way that it does not lead to the exploitation of the turn on and when tank is about to fill up it will cut off. resources. If we consider the case of water, it is one of the most important conventional resource for life Keywords— Internet of Things, Big Data Mining, processes. Out of total 71% of water on Earth, only Arduino Nano, Water Management, Precision Agriculture 0.08% can be utilized and can be used for the life processes. Hence, it is a moral responsibility of humans OBJECTIVE to use water carefully. ➢ To develop low cost system for both water management In case of urban areas, there is a strict necessity to and water quality monitoring by integrating sensors, IoT monitor the consumption of water as well as manage it and Data Analytics approach. in societies. The management of water should be in a way that quantity as well as quality can be monitored. ➢ To develop innovative IoT and Sensor based The work hence provides a solution for management of technologies for water quality assessments and analysis. water in housing societies and precision agriculture as well as it monitors the water for basic norms of quality. ➢ To study water quality and development of water quality model. The proposed work will facilitate the supervisors of ➢ To study the impact of removing a contaminant in water. societies to take adequate actions which will be ➢ To assess and mitigation of microbial and chemical risk required if the quantity of water decreases from a particular threshold. to drinking, bathing and agriculture water. ➢ To empirically evaluate various pollutants and emerging threads This work basically uses an ultrasonic water level sensor and a turbidity sensor. The ultrasonic water level related to water quality including biological, chemical, arsenic, sensor would be constantly monitoring the water level fluoride, nitrates and microbial agents. and transmitting the data over cloud to residents of the ➢ To carryout prototype verification of proposed water society. This will enable the secretary to call for a water quality assessment system at various water bodies. tanker when the water level goes down. Turbidity ➢ To develop an IoT device to manage and plan the water usage for both housing societies and precision agriculture. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 14

Rajamangala University of Technology Thanyaburi (RMUTT) sensor would be monitoring basic quality features of Based on these considerations, we focused on water which will come handy while choosing the water developing a low cost system for both water usage provider services, as historic data would be present in monitoring and water quality monitoring by integrating a form of quality versus quantity graph. sensors, IOT and Data Analytics approach II. LITERATURE REVIEW III. PROBLEM STATEMENT A new submersible spectro fluorometer was In the era of IoT, automation is one of the essential developed to real-time sensing of water quality, attribute. This increases comfort and convenience in suitable for monitoring some important indicators of the lives of people. We would like to provide this in the the ecological status of natural waters such as domain of water management. Our motive is to help the chlorophyll-a, oil and protein-like material. For the society to understand the importance of using water optomechanical realization of the apparatus, a novel judiciously and equipping them with the knowledge of conceptual design has been adopted in order to avoid the functioning of water management system which is filters and pumps while maintaining a high signal-to- done by using Internet of Things (IoT). We also discuss noise ratio. The elimination of filters and pumps has the about how this project is the future of sustainable advantage of greater system simplicity and especially management of water in residences. The problem of avoiding the risk of sample degradation. The use of statement is on three fold. light-emitting diodes as an excitation source instead of Xe lamps or laser diodes helped save on size, weight, ➢ Development of sensors,IOT and Data analytics power consumption and costs. For sensor calibration based technologies for water usage monitoring measurements on water samples with added and water quality assessment chlorophyll prepared in the laboratory. The sensor functionality was tested during field campaigns ➢ Real time sensor based system for monitoring and conducted at Albano Lake in Latium Region of Italy as modeling of water quality well as in the Herzliya Harbor, a few kilometers North East of Tel Aviv in Israel. The obtained results are ➢ Sensor based water quality monitoring system for reported in the paper. The sensitivity achieved for various water bodies chlorophyll- detection was found to be at least 0.2 µg/L. IV. PROPOSED APPROACH Gathering high-accuracy data with dense spatial and temporal distribution over large areas from lakes, The consumption of water containing pathogenic seas and oceans is important for monitoring water organisms or toxic chemicals and the use of inadequate pollution, improving water quality treatment, volumes of water, resulting in poor hygiene, pose managing waste water and tracking climate change. serious risks to human health. In addition, the physical Moreover, it is also important for increasing condition of water (colour, taste and odour) might sustainable and healthy agriculture via the render it undrinkable as it can be rejected by end-users. implementation of advanced technologies for the For this reason, water quality assessment and monitoring of water contaminants. continuous monitoring are of utmost importance. Real time monitoring and modeling of water quality in Conventional analytical methods used for water various catchments by assessing the existing systems quality analysis such as gas chromatography/mass and its appropriate calibrations. The improvement of spectrometry (CG/MS), high performance liquid measuring emerging pollutants and biological chromatography (HPLC), enzyme-based systems, and contamination in Indian freshwaters to provide access flow cytometry are laboratory-based and require to sustainable and safe drinking water for all through specialized personnel to carry out . Moreover, they are effective and affordable detection of water quality expensive and require transportation of the sample to through Integration of Data analytics,IOT and Sensor the laboratory, meaning there is a delayed response. Technologies is the main focus of this project. The Alternatively, high-speed detection instruments for presence of emerging chemical pollutants and real-time water monitoring based on mid-infrared, biological contamination is identified through sensor Raman or fluorescence spectroscopy have been based handheld water solution system. The proposed developed in the last few decades. They have the work involves the exchange and development of ideas, advantages of being compact, non-destructive and less skills, innovations, technology and knowledge to focus expensive with respect to the laboratory apparatus. on delivering societal and economic impact in both the Each of them is appropriate for rapid detection of short and medium term. This research project focus on specific water quality indicators with no or minimum providing robust proven technologies by integrating sample preparation. Internet of Things, Data Analytics and sensor technologies that can deliver smart Low Cost sensor based water solution system for monitoring and modeling of water usage and water contaminations. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 15

Rajamangala University of Technology Thanyaburi (RMUTT) The proposed work deals with various water bodies and This is a sensing device which is used to determine work plan is designed to contribute to welfare through the water level of tanks. It can also be known as an improvement of public health, precision agriculture Ultrasonic level sensor which measures the distance and provision of a clear environment. The work also between transmitter and fluid; by transmitting short involves theoretical justification, simulation study and ultrasonic pulse, we can determine the time required for experimental corroboration for all the modules of the pulse to be received back by the receiver after it has investigation. The various steps of the proposed system been emitted. is given below. In the architecture which we have proposed, we Step 1: Select and apply appropriate methods to will be using two water leveling sensors that is on the assess water quality in natural waters in relation to their basement water tank and the overhead water tank so anticipated use. that we can measure and determine the level of water available in the tank. A minimum threshold is set to Step 2 : Design and evaluate water quality identify when the tanks are about to get empty and monitoring networks for different types of surface needs to filled. water in relation to set objectives. 2) Turbidity Sensor Step 3: Report the results of water quality Turbidity as its name implies is used to monitor the assessment and monitoring programmes using appropriate statistical tools for interpretation and purity of water on the water tanks. One cannot see and presentation of large data sets. determine the impurities present in the water from the naked eye and thus, turbidity sensor plays an important Considering the current manual operation in role in determining the water impurity so that necessary housing societies and precision agriculture for water actions can be taken to identify the amount of solid treatment, we have automated the facility by providing particles which are suspended in the water. A turbidity the level and the purity of water. The members of the sensor is installed to monitor and sense the impurities housing societies can be notified the level of water present in the water. Turbidity water testing is an available in the water tanks and the purity of water by important part of water quality maintenance. The its parameters. turbidity sensor emits a light beam in the liquid to be examined which then scatters by any particles which The sensed parameters from the sensors will be are suspended. A light detector usually at an angle of collected and will be sent to the cloud to update the real 90 degrees is set to the light source which detects the time data so that it can be made available on the smart amount of light that reflects back to it. The amount of phone app. Our proposed system also provides the light reflected can be used to examine density of facility to toggle motors to switch off and on directly particle within the liquid. If the quantity of particles is through our smart phone app. As a key controller, we higher, the detection of light will also be higher. have used raspberry pi. It has built- in WiFi module so that it can easily communicate with other devices and B. IoT Cloud Platform cloud thus allowing its control from any computer such as a Smartphone, over the internet. IoT Cloud Platform is generally a cloud in which data is received from many smart objects such as The protocol used for transmitting data is MQTT sensors, controllers etc. to process and update the data (Message Queuing Telemetry Transport) which is a in real-time basis so that it can monitored and Subscribe/Publish service. MQTT is a fast, low controlled. In our proposed system, we have made use bandwidth protocol, SSL security, and is optimized for of proprietary cloud for IoT platform. IoT. With the growing IP networks’ expansion around the world it has now been possible for many ordinary C. Raspberry Pi things to be connected allowing new business and industrial opportunities for monitoring and controlling It is like a mini-computer that is tiny and of the devices remotely for ample amount of lightweight. It is used to interpret the signals that are applications such as Smart Cities, Smart Cars, received from the smart objects. In our proposed Intelligent traffic systems, Smart Parking, Logistics, architecture, we have used two Raspberry Pi Zero W Healthcare etc. Besides microcontroller, we have also model which house the WiFi module on board. used Water Level sensor and Turbidity sensor for determining the level and purity of water. D. Relay Switch A. Sensors In our proposed architecture, it is generally a part of the apartment in which it acts like a switch for the It consists of the following sensors which are water water pump in the basement water tank. level sensor and turbidity sensor. Ultrasonic sensor is used to get the distance 1) Water Level Sensor between water and the ultrasonic sensor. This is used to calculate the water level in percentage and also water quantity in liters in our proposed project. Turbidity The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 16

Rajamangala University of Technology Thanyaburi (RMUTT) sensor provides the information about the extent of Figure 1. Use case Diagram suspended physical impurities in water. This entire data can be used for further processing and obtaining higher results. 1) Higher Level Design of the Proposed Method 1.1) Hardware Design The aim while choosing the hardware was hardware that is low-cost, easy to install and high reliability. In our proposed system, we have used the microcontroller Raspberry Pi zero w model. It has a built-in WiFi module so that it can effortlessly communicate with other devices and cloud and consumes less power. The connectors are been used to connect the raspberry pi to the sensors and send the data to the cloud wirelessly. The ultrasonic sensor and turbidity sensor can be installed easily in old buildings too with existing infrastructure without extensive modifications. 1.2) Flowchart The below mentioned flowchart depicts the overall responsibility of the devices and cloud. The system receives the parameters of the sensors, which are then interpreted by the raspberry microcontroller and are then forwarded to the cloud to access the results on the mobile devices having an Internet Connection. The results are then updated on real- time basis and are displayed on the dashboard of the application. Water level indication, automatic water pump on/off, etc are carried out by this project. Sensors placed in the tank which continuously informs the water level at the current time. Level sensor used in this project for precise level indication. The issue of water scarcity is becoming more prevalent. The IoT enabled water management solutions like this use sensor to collect data and share data to the android phone. Figure 2. Sequence Diagram The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 17

Rajamangala University of Technology Thanyaburi (RMUTT) Figure 3. Activity Diagram 1.5) DC Motor A DC motor is any of a class of rotary electrical Figure 4. Transceiver (Basement Water Tank) machines that converts direct current electrical power into mechanical power. The most common types rely 1.3) Receiver Block on the forces produced by magnetic fields. This DC or • The receiver section consists of Arduino direct current motor works on the principal, when a NANO, relay, CC2500 receiver and a current carrying conductor is placed in a magnetic motor. field; it experiences a torque and has a tendency to • According to the value received from move. This is known as motoring action. If the the sensors about water level to receiver direction of current in the wire is reversed, the direction • The motor will automatically turn of rotation also reverses. on/off to pump the Water to tank 1.6) Level Sensors 1.4) Power Supply Level sensors are used to monitor and regulate In this circuit diagram the 230V AC supply is levels of a particular free-flowing substance within a converted into 5V DC, since the electronic devices contained space. These substances are usually liquid, operate only in 5V DC supply. The rectified 5V dc however level sensors can also be used to monitor some supply is applied to the Arduino controller. solids such as powdered substances. 1.7) Hardware Requirements • Arduino NANO • Power supply - +5V, +12V DC • LCD • Water Level Sensor • Transmitter & Receiver- Zigbee 2.4GHz • +12V DC Gear Motor (Valve) • +12V DC Pump Motor • Motor Driver - +12V Relay based driver circuit 1.8) Software Requiremen • Arduino IDE • PROTEUS SOFTWARE • Android Studio 1.9) Arduino Nano Arduino Nano has similar functionalities as Arduino Duemilanove but with a different package. The Nano is inbuilt with the ATmega328P microcontroller, same as the Arduino UNO. The main difference between them is that the UNO board is presented in PDIP (Plastic Dual-In-line Package) form with 30 pins and Nano is available in TQFP (plastic quad flat pack) with 32 pins. The extra 2 pins of Arduino Nano serve for the ADC functionalities, while UNO has 6 ADC ports but Nano has 8 ADC ports. The Nano board doesn’t have a DC power jack as other Arduino boards, but instead has a mini-USB port. This port is used for both programming and serial monitoring. The fascinating feature in Nano is that it will choose the strongest power source with its potential difference, and the power source selecting jumper is invalid. 1.10) Arduino Nano Pinout Description Taking this pin-out diagram below as reference, we shall discuss all the functionalities of each and every pin can infer from the image that Arduino Nano got 36 pins in total. We will see all the pins section wise as well as a tailed for arduino nono. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 18

Rajamangala University of Technology Thanyaburi (RMUTT) Figure 5. Arduino Nano V3.0 Pinout 1.17) Analog I/O's Analog inputs can be given to pins A0-A5.An 1.11) Memory inbuilt ADC analog to digital converter is present that Memory can be broadly divided into 3 classes: converts analog voltages in the range of 0 to 5 volts to a 10-bit value. Analog sensors that sense changes in • 32KB Flash memory –This is the temperature or light can work with these inputs. storage space of the compiled program of which the boot loader uses 0.5 1.18) Analog Output KB. The six pins marked PWM are pins dedicated to produce Analog Output Signal. They can produce • 2KB SRAM – This is mainly used analog voltages in the range of 0 to 5 volts with a during run time. resolution of 8-bits. They can be used for Intensity Control, Speed Control, Etc. • 1KB EEPROM –This is used for storing data that should not be erased upon 2) Communication switching off power. 2.1) Serial Communication The communication can be established with the 1.12) Power Setup The Arduino R3 operates at 5 Volts. It can either computer or other arduino boards. For this purpose, the be powered through USB cable from the computer or ATmega328 provides UART TTL (5V) serial through the DC jack provided on the Board. communication, existing on digital pins 0 (RX) and 1 (TX). A FT232RL IC on the board paves the way 1.13) The DC Jack for this serial communication over USB and appears as The voltage regulator 7805 is provided in the board a virtual com port to the computer. for obtaining 5v regulated output voltage. The input voltage applied can be between 7-25 volts DC power. The Arduino software includes a serial monitor which allows simple textual data to be sent to and from 1.14) USB Power the Arduino board. The RX and TX LEDs on the board When powered through the USB, the 500mA Re- will flash when data is being transmitted via the USB- settable fuse on the USB power line is used to abstain to-serial chip the board from drawing current in excess. 2.2) I2C Communication or Two Wire 1.15) USB Connectivity Communication Since the ATmega328 does not use USB communication directly, the need for a dedicated IC The Atmega328 provides I2C / Two Wire arises. FTDI FT232 IC is used to communicate Communication through the Analog Pins A4 (SDA) & between the microcontroller and USB serially .The A5 (SCL). The Arduino software includes a Wire drivers required for the Serial to USB converter has to library to simplify use of the I2C bus. I2C be installed. Communication can be used for communicating with other microcontrollers / ICs. 1.16) Hardware The Arduino R3 / Arduino Uno Boards have 20 2.3) SPI Communication programmable I/O's.They are grouped mainly as The Atmega328 supports SPI communication through pins 10 (SS), 11 (MOSI), 12 (MISO), 13 • Pins 0 to 13 (SCK). SPI communication is supported by the • Pins 0 to 5 [Analog Inputs 0 to 5] Arduino IDE using the SPI library. SPI Communication can also be used to communicate with other peripherals / ICs - SD Cards, Ethernet Controller, Etc. 2.4) Software Serial In addition to the Hardware Serial Communication provided by the ATmega328, The Software Serial Library for Arduino allows the use of any pin on the board for additional Serial Communication. The Arduino IDE (Integrated Development Environment) is the software to program Arduino board. It is available as an open source in the internet. The relay which we use in this case is rated for 9V. Therefore, a 9-volt DC voltage source feeds the resistor. To suppress transients that may be caused by the relay opening and closing, we place a zener diode The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 19

Rajamangala University of Technology Thanyaburi (RMUTT) reverse biased in parallel with the relay. This will shunt In future it can also be in flood prone areas to alert all excess power to ground once it reaches a certain the people by sending notification to the nearby people threshold. This is all that is needed to operate the relay. living. This can be done by implementing the device at With sufficient power, the relay will now close, driving the banks of the rivers which are flood prone. So if the loads that are connected to its output. water level rises above a certain level notification will be generated on app and alert can be send to everyone. An RF transmitter module is a small size PCB This system can also be used in dams in similar fashion. capable of transferring a radio wave and modulating radio wave to carry data. RF transmitter modules are REFERENCES usually applied along with a micro controller, which will offer data to the module which can be transmitted. [1] Saraswati , Kuantama , Pono Mardjoko, “Design and These transmitters are usually subject to controlling Construction of Water Level Measurement System Accessible requirements which command the maximum through SMS”, Sixth UK Sim /AMSS European symposium acceptable transmitter power o/p, band edge and on computer modeling and simulation,2012 harmonics requirements. [2] Akshay Kumar , NiheshRathod , Pratik Jain, Prachet verma, 2.5) Software Description akshay kumar, nihesh rathod, pratik jain, S. Mallikarjun , Android (stylized as android) is a mobile operating “Towards an IoT based water management system for a system developed by Google, based on the Linux campus”, Renu Subramanian , Bhara IEEE first International kernel and designed primarily for touch screen mobile smart cities Conference (ISC2),2015 devices such as smart phones and tablets. Android's user interface is mainly based on direct manipulation, [3] D. L. Bjorneberg, R. E. Sojka, and J. A. Entry, “Irrigation: An using touch gestures that loosely correspond to real- historical perspective,” Encyclopedia of Soil Science, Taylor world actions, such as swiping, tapping and pinching, & Francis, London, U.K., 2nd ed., 2002, pp. 945–949. to manipulate on-screen objects, along with a virtual keyboard for text input. In addition to touch screen [4] S. Siebert and P. Döll, “Irrigation water use—A global devices, Google has further developed Android TV for perspective,” in Global Change: Enough Water for All? J. L. televisions, Android Auto for cars, and Android Wear Lozán, H. Graßl, P. Hupfer, and L. Menzel, Geo-Verlag, for wrist watches, each with a specialized user Hamburg, Germany, Eds., 2007, pp. 104–107. interface. Variants of Android are also used on notebooks, game consoles, digital cameras, and other [5] M. Cantoni, E. Weyer, Y. Li, S. K. Ooi, I. Mareels, and M. electronics. Ryan, “Control of large-scale irrigation networks,” Proc. IEEE, vol. 95, no. 1, pp. 75–91, Jan. 2007. V. CONCLUSION AND FUTURE WORK [6] G. Bastin, A. M. Bayen, C. D’Apice, X. Litrico, and B. Piccoli, Our proposed system for water level monitoring “Open problems and research perspectives for irrigation comes under the field of Internet of Things (IoT). Our channels,” Netw. Heterogeneous Media, vol. 4, no. 2, pp. i–v, main objective was to design a smart system for Jun. 2009. approximating the water level in the tank and prevent overflow or analyse the water usage. This analysing [7] P.-O. Malaterre, D. C. Rogers, and J. Schuurmans, feature can also help us in finding whether there is any “Classification of canal control algorithms,” J. Irrigation leakage in the tank or not. Nowadays liquid level Drainage Eng., vol. 124, no. 1, pp. 3–10, 1998. monitoring is vital in many industries too like oil, automotive etc. Using our smart system we can analyse [8] X. Litrico, V. Fromion, J.-P. Baume, and M. Rijo, “Modelling the usage and also detect the leakage in the tanks of and PI control of an irrigation canal,” in Proc. Eur. Control these industries. Conf., Cambridge, U.K., 2003. [9] X. Litrico, P. O. Malaterre, J. P. Baume, P. Y. Vion, and J. Ribot- Bruno, “Automatic tuning of PI controllers for an irrigation canal pool,” J. Irrigation Drainage Eng., vol. 133, no. 1, pp. 27–37, Feb. 2007. [10] P. J. van Overloop, J. Schuurmans, R. Brouwer, and C. M. Burt, “Multiple-model optimization of proportional integral controllers on canals,” J. Irrigation Drainage Eng., vol. 131, no. 2, pp. 190–196, Apr. 2005. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 20

Rajamangala University of Technology Thanyaburi (RMUTT) Comparison of Nutritional Quality and Organoleptic of Dadih (Minangkabau Traditional Yogurt) of Cow Milk and Soy Milk as Functional Food Probiotics (paper subtitle: Functional Food) Oktariyani Dasril, Gusliani Eka Putri Sekolah Tinggi Ilmu Kesehatan Syedza Saintika, Sekolah Tinggi Ilmu Kesehatan Syedza Saintika, Padang, Indonesia Padang, Indonesia [email protected] [email protected] Syamsul Amar B Faculty of Economics, Universitas Negeri Padang, Padang, Indonesia [email protected] Abstract— Functional food was defined as foods that because they contain certain components or substances are nutritious and also have a positive influence on health. that have felicitous physiological activity. [2] One of the functional foods which was a typical traditional food of Minangkabau was Dadih. Dadih was a nutritious Functional food can be in the form of maximum and food for the health of the human body. One of the minimum originating from animal and vegetable. properties of Dadih was to reduce blood cholesterol because Although the concept of functional food has only become it contains Lactic Acid Bacteria (LAB) which are potential popular in recent years, many types of traditional food as probiotics. Dadih can be made from cow's milk or soy actually fulfill the requirements to be called functional milk but must be added with skim milk so that the total food. Examples of sand ginger rice drinks, ginger, solid is equal to buffalo milk Dadih. The purpose of this turmeric-acid, sherbet, Dadih, tempeh, tape and others. [3] research was to determine protein content, fat, yield, organoleptic properties of Dadih. This research was an Dadih is one of the traditional foods favored by the experimental study with two treatments and two people of West Sumatera, because besides being useful replications and analyzed using a 5% T-test. The results as a traditional food (Cultura Food) it also functions as a obtained from this study were significant differences in source of society nutrition. Among rural societies, Dadihs protein, fat, and color between cow milk Dadih and are often consumed or as side dishes for rice. [4] soybean. Whereas from the organoleptic test results showed 60% of panelists like pure soybean Dadih Dadih was quite beneficial for the health of the human compared with cow milk. body. One of the benefits of Dadih is to reduce blood cholesterol. Some studies show that Dadih contains Keywords— Functional Food, Dadih, Cow’s Milk, Lactic Acid Bacteria (LAB) which are potential as Soybean Milk, Organoleptic probiotics.[5] I. INTRODUCTION Dadih making was very simple, the freshly milked buffalo milk is put into a bamboo tube and covered with In an effort to fulfill the demands of society needs for banana leaves. The buffalo milk is left or fermented nutritional value the government has planned a naturally at room temperature for 1-2 days to form diversification program for food products, especially on clots.[6] traditional food, which has the opportunity to be recommended as a functional food. [1] Dadih making from cow’s milk and soy milk was relatively cheaper because cheap raw materials are Functional foods were defined as foods that are not obtained. While the raw material for making Dadih from only nutritious but also have a positive impact on health, buffalo milk only exists in a number of places such as Bukitinggi, Sijunjung, Solok but only managed by certain communities. [7] The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 21

Rajamangala University of Technology Thanyaburi (RMUTT) II. RESEARCH METHODS AND MATERIALS B. The Process of Making Soy Milk/ Cow’s Milk Dadih Pure soy milk/ Cow's milk was heated to a The tools that used for making Dadih are: electric scales, measuring instruments, thermometers, pans, temperature of 700C for 20 minutes. Then it is cooled to spoons, blenders, filters, bamboo tubes, incubators. 300C. Added skim milk as much as 10% of pure soy milk, Whilst the tools that used to test the analysis are: micro then added stater as much as 4% taken from buffalo milk Kjeldahl, beaker, measuring cup, measuring pipette, test Dadih. Pour into bamboo and cover with banana leaves. tube, burette, conductor, electric scales, dictalio Then incubate at 300C for 48 hours. During the addition apparatus, scales, stirring rods, sucker pipettes, of skim milk and the stater is carried out stirring. erlenmeyer tube, litmus paper, oven. 1 kg of pure soy milk The ingredients used for making Dadih are fresh cow’s milk, soybeans and skim milk. Fresh cow’s milk is Heated up for 20 minutes (700C) purchased at the Faculty of Animal Husbandry Andalas University as much as 2 kg. While as much as 1 kg of Chill (300C) soybeans and 100 grams of skim milk. The starter used is buffalo milk Dadih purchased in Bukittinggi. Add starter 4% (40 gram) Material to be used was tested levels of protein and Pour into a bamboo tube and cover fat are acid H2SO4 (sulfuric acid) Na2SO4 (sodium Tio sulfate), Hg (mercury), Sodium Sulfide, potassium Incubation (300C) for 48 hours sulfate, Granules ink, Boric acid, an indicator methyl red, methyl blue , HCl, Aquades, fenolftalein. [8] A. The Process of Making Soy Milk The ingredients used for making Soy Milk is 1 kg soybean which has been sorted soaked in water for a day or approximately 12 hours. Then drain and simmer for 30 minutes. Soybean peel is separated by squeezing it with water several times.Soybeans milled in a blender. The slurry obtained is added to boiling water so that the total amount of water reaches 10 times the weight of dry soybeans. Watery porridge is filtered with gauze and the titrate is raw soy milk. Figure 1. Scheme For Making Soy Milk [11] Soy Milk Dadih Figure 2. Scheme for Making Soy Milk or Cow’s Milk Dadih [11] C. The Form of Serving Dadihs Dadih was consumed directly with rice after being given slices of red onion and red chili, or mixed in cold drinks with chips sticky rice, coconut milk, and brown sugar. Dadih is also consumed for breakfast, varied with ampiang (rice crackers) and coconut sugar. Dadih was consumed as a side dish food, snack food, complementary traditional ceremonies, and as traditional medicine. D. Data Processing Method The design used in the study was an experiment with two treatments and two repetitions. The treatment was taken based on preliminary research that had been carried whereby the use of 4% starter and 10% skim milk produced good Dadih with its density.[8] The data obtained were analyzed by the SPSS program with a T-test statistical test at the level of 5%. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 22

Rajamangala University of Technology Thanyaburi (RMUTT) The organoleptic test results were analyzed based on TABLE III. DIFFERENCES IN THE AVERAGE VALUE OF FATS IN preference levels using a mode score for color, aroma, COW’S MILK DADIH AND SOYBEAN MILK DADIH and texture. Whereas for products that can be accepted, it is taken from the overall percentage of panelists' Variable Mean SD P value N preference. • Fats in cow’s milk Dadih 7,03 0,04 0,003 2 • Fats in soybean milk 2,91 0,10 Dadih III. RESULTS AND DISSCUSSION Table IV shows the difference in the average of organoleptic cow’s milk Dadihs and soy milk terms of A total of 250 grams of raw soybeans processed into soy milk obtained 1.9 liters of soy milk with two filters aroma, flavour, texture and colour. using household coconut milk filters. TABLE IV. DIFFERENCES IN THE AVERAGE VALUE OF Table I shows the differences in the physical ORGANOLEPTIC TEST ON COW’S MILK DADIH AND SOYBEAN MILK properties of cow’s milk Dadih and soy milk Dadih seen DADIH in terms of color, taste, aroma and texture. While the results of the yield of cow’s milk Dadih are lighter Variable Mean SD P n compared to soy milk Dadih. This is because fermented value cow’s milk is compared to soy milk.[9] • The aroma of cow’s milk Dadih 2,50 0,82 0,797 30 TABLE I. PHYSICAL CHARACTER OF COW’S MILK DADIH AND 2,55 0,67 SOYBEAN MILK DADIH • The aroma of soy milk Dadih • Taste of cow’s milk Dadih 2,0 0,63 0,424 30 Physical Cow’s Milk Dadih Soybean Milk Dadih • Taste of soy milk Dadih 2,1 0,64 Character • Texture of cow’s milk Dadih 2,4 0,56 0,142 30 Yellowish white Less white • Texture of soy milk Dadih 2,6 0,64 Color Sour Unpleasant and acidic • Color of cow’s milk Dadih 2,7 0,79 0,047 30 Taste • Color of soy milk Dadih 3,1 0,85 Aroma Specific sour milk Specific Texture Rather solid / Less solid / thick liquid The aroma of cow’s milk Dadih and soy milk Dadih semi-solid is almost the same which is distinctive smelling. This is caused by mixing the aroma of milk with bamboo and the Table II shows the average protein levels of cow’s role of Laktobacillus bacteria in the fermentation process milk Dadih and soy milk Dadih. The protein from cow’s to decompose lactose. [12] milk Dadih is of high quality because animal-derived proteins can provide essential amino acids. Whereas soy The taste of Dadih is less favored by the general milk Dadih is of low quality. This is because soybeans public because Dadihs are usually consumed by certain have a limiting amino acid (methionine). Protein levels in people who are used to consuming it since childhood. The cow’s milk Dadih and soy milk Dadih have been accepted taste of cow’s milk Dadih and soy milk Dadih almost in indutralization because SNI requires that the protein matches the taste of buffalo milk Dadih. [12] contained in it at least 3.5% protein is described as the most reactive component among the components of The color of cow's milk Dadih and soy milk Dadih are food.[10,11] very different. This is because cow milk contains colloidal fat grains, calcium caseinate and calcium TABLE II. DIFFERENCES IN THE AVERAGE VALUE OF PROTEIN phosphate and carotene and riboflavin. Whereas soy milk IN COW’S MILK DADIH AND SOYBEAN MILK DADIH has a low limestone content of only 18.5% of cow's milk. This is what causes the color of cow's milk Dadih and soy Variable Mean SD P n milk Dadih to be different.[13] value The organoleptic test results conducted by 30 • Proteins in cow’s milk Dadih 9,79 0,29 2 panelists on cow’s milk Dadih and soy milk Dadih • Proteins in soybean milk 4,65 0,22 0,004 showed that the total number of panelists received was 18 people (60%) favoring pure soy milk Dadih. Dadih Table III shows the average fat content of cow’s milk IV. CONCLUSION Dadih and soy milk Dadih. Fat is a food substance that is important for maintaining the health of the human Making Dadih milk and soy milk by pasteurization body. Fats derived from animal and vegetable. Animal before fermentation is useful to kill the contaminating fat contains a lot of sterols while vegetable fats contain organisms contained therein. Cow's milk freezes to phytosterol and contain more unsaturated fatty acids. [9] become Dadih faster than soy milk because cow's milk containing casein quickly provides better and more uniform consistency in the final product. The The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 23

Rajamangala University of Technology Thanyaburi (RMUTT) organoleptic test results between pure cow's milk Dadih [5] National Agency of Drug and Food Control. Food Microbiology. and pure soy milk Dadih showed that 60% of panelists Jakarta : Directorate SKPK, Deputy III. 2003. liked pure soy milk Dadih. [6] Surajudin and Friends Yoghurt Healthy Fermentation Milk. ACKNOWLEDGMENT The researcher would like to thank the Head and food Jakarta. : Argo Media Pustaka. 2005. technology laboratory staff of the health polytechnic and agricultural laboratory in Andalas University Padang, and [7] Elnovriza, Deni. The Effect of Scaling-up Process On The all the panelists who have assisted in conducting this Quality of Soy Milk. Essay of Faculty of Agriculture Andalas research. The authors would like thanks to Sekolah Tingi University. 1996. Ilmu Kesehatan Syedza Saintika support this conference. [8] Sanjaya, Ade. The Effect of Addition of Dry Streptococcus Lactis REFERENCES Starter in The Making of Oil Milk to Bacteria Collocation, Acidity, and Protein Levels. Essay Faculty of Animal Husbandry [1] Winarno,F.G. Food, Nutrition, Technology and Consumers Jakarta: Gramedia. 1993 Andalas University. 2000. [2] Ardiansyah. Functional Food Trends. Food Review Indonesia. [9] Winarno, F.G. Food and Nutrition Chemistry. Jakarta : 2011 Gramedia. 1997. [3] Faculty of Agriculture Technology. Food and Agroindustry [10] Rahayu, W.P. Advisor of Organoleptic Assessment Practicum. Techniques, Vol.1 no. 10 IPB. 2010 Faculty of Agriculture Technology, Bogor Agriculture Institute. 2001. [4] Chandra Utami Wirawati. et al. Characteristics and Development of Dadih From Cow Milk as an Alternative of Breed Milk. [11] Astawan, Made and Mita Wahyuni Astawan. Vegetable Food Wartazoa Vol, 27 No. 2 th 2017. Processing Technology That Efficient. Bogor. Akademika Pressindo. 1991. [12] Soekarto, Soewarno T. Organoleptic Assessment For Food Industry and Agricultural Products. Jakarta: Bharata Karya Aksara. 2002. [13] Ayustaningwarno, F. Technology of Food Practical Theory and Application. Yogyakarta : Graha Ilmu. 2014. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 24

Rajamangala University of Technology Thanyaburi (RMUTT) The Effect of Using Antibiotic on Antibiotic Bacteria Resistance in Butterhead Lettuce (Lactuca sativa var. capitata) Natcha Kalambaheti Chalat Santivarangkna Institute of Nutrition, Mahidol University, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand Nakhon Pathom, Thailand Warangkana Srichamnong Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand [email protected] Abstract— Antibiotics used during production of food fertilizers and pesticides farmers are now treating crops crops to control plant diseases may result in selection of, with antibiotics to control plant pathogens and increase antibiotic resistance and antibiotic residues. The aim of this yields. research was to evaluate the effect of antibiotics used in butterhead lettuce production on antibiotic resistant Antibiotics are substances that inactivate or inhibit bacteria. Butterhead lettuce were treated with antibiotics bacteria by damaging cell walls, resulting in decreased (oxytetracycline, gentamicin) at different concentrations cytoplasmic synthesis or cell membrane function, or (100 ppm, 200 ppm, 300 ppm, 400 ppm, and 500 ppm) degrading nucleic acids and decreasing protein synthesis starting at 5 weeks by spraying once daily for 7 days and [1]. Plant diseases linked to phytophatogens can be harvesting 2 days later. Population of total aerobic bacteria controlled though the use of antibiotics. However, and antibiotic resistance bacteria were determined. Results bacteria possess intrinsic mechanisms that may render showed antibiotics usage can significantly decrease resistance to antibiotics. Bacteria may also acquire bacterial population. Moreover, increased concentration of antibiotic resistance genes that protect the bacteria from antibiotics resulted in significant increase in bacterial the action of an antibiotics. This is evidenced by the inactivation. At a concentration 500 ppm both antibiotics increase in antibiotic resistant strains [2-5]. (oxytetracycline, gentamicin) achieved the greatest decrease in bacteria population: from 6.12 log CFU/g to Antibiotic resistance bacteria have adapted to survive 4.18 log CFU/g and 3.65 log CFU/g, respectively. Results of the noxious effects of antibiotic [6]. In practical terms the bacteria antibiotic resistance showed in each isolate of over-use of antibiotics for control plant disease may result bacteria oxytetracycline have inhibition zone more than in increased population of antibiotic resistant bacteria in gentamicin. The bacteria treated with gentamicin have crops that may spread throughout the food chain. resistant to antibiotics than oxytetracycline. In conclusion, Moreover, the use of antibiotics for control of bacteria on application of antibiotics reduced the bacterial population plants may also result in antibiotic residues in plants and while maintaining populations of resistant bacteria. Results the environment. Antibiotic residues may not only remain of this study suggests regulations directed at antibiotic use on the crop, but in agricultural waters, soil, workers and on food crops must be developed and implemented. the surrounding production environment. Huge quantities of antibiotics are used annually in livestock farming and Keywords— Antibiotic, Bacteria Resistance, Butter Head agriculture operations throughout the world, but the Lettuce, Gentamicin, Oxytetracycline eventual fate of their residues and their potential damage to environmental health is only beginning to be realized. I. INTRODUCTION The use of antibiotics and other drugs in agriculture may directly damage the health and survival of consumers if Agricultural practices in Thailand have shifted ingested as residues on edible crops (e.g., lettuce, dramatically in recent years from traditional to modern cabbage). The indirect impact on human health may monoculture that depends on the use of fertilizers and include exposure to antibiotic-resistant bacteria and the chemicals for increase productivity. The over-use of altering of normal protective intestinal flora through the those compounds has had a negative impact on the acquisition of transient flora that may include antibiotic environment and created health concerns for farmers resistant pathogenic bacteria. Moreover, antibiotic using those chemical. In addition, to the use of chemical residues ingested by carnivores may facilitate selection of The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 25

Rajamangala University of Technology Thanyaburi (RMUTT) antibiotic resistance, the emergence, dissemination and C. Antibiotic Susceptibility Testing persistence of which represents a major health concern for humans worldwide [7]. Pathological effects caused Bacteria colonies were randomly picked form agar by antibiotic residues in food are transfer of antibiotic plates and evaluated for antibiotic susceptibility using the resistant bacteria to humans, immunopathological effects, disk diffusion assay. Bacteria were incubated in tryptic mutagenicity, reproductive disorders, bone marrow soy broth (TSB) at 37 ºC for 24 h, and concentration toxicity and allergy [8]. adjusted to a 1 McFarland standard. A swab was used to swab the surface of plate count agar (PCA) and then In Thailand farmers regularly use antibiotics to reduce selected antibiotic impregnated discs placed on the agar plant disease and increase productivity [3]. As a result, surface. Susceptibility to oxytetracycline, and gentamicin many of the crops in Thailand are contaminated with was determined. The plates were incubated at 37 ºC for antibiotic residues. Butterhead lettuce (Lactuca sativa 24 h. The zones of inhibition were measured and recorded var. capitata) is normally consumed raw in salads. and interpreted as susceptible (S), intermediate (I) or Disease of butterhead lettuce can be caused by viruses resistant (R) [13]. such as lettuce mosaic virus, fungus such as downy mildew, and bacteria such as Xanthomonas campestris D. Statistic Analysis and Erwinia carotovora which cause black rot or soft rot disease. Butterhead lettuce can be planted in hydroponics All analyses are performed in triplicates. All data are system. Generally, disease control in hydroponics crops subject to an analysis of variance (ANOVA) test use bio-control agent, but the disease has caused (p ≤0.05) using SPSS for Windows Ver.16.0 (SPSS Inc., resistance [9, 10]. Thus, the use of antibiotics was an USA). alternative to control diseases in plants. The antibiotics used in this experiment were gentamicin and III. RESULTS AND DISSCUSSION oxytetracycline. There were antibiotics allow using in A. Total Aerobic Bacteria Count plants by US EPA [11]. Since there are no regulations in TABLE I. TOTAL AEROBIC BACTERIA COUNT AND ISOLATES OF Thailand to control the use of antibiotics in agricultural BACTERIA IN BUTTERHEAD crop production antibiotics are considered a more cost effective methods to control plant disease. Unregulated Antibiotic Number of Bacteria (log CFU/g) application of antibiotics could lead to high populations of antibiotic resistant bacteria and antibiotic residues OTC control 100 200 300 400 500 being consumed presenting a significant human health ppm ppm ppm ppm ppm risk. The aim of this research was to evaluate the effect of 6.12± antibiotic use in butterhead lettuce production and impact 0.01F 6.96± 5.94± 5.56± 5.41±0 4.18± on antibiotic resistant bacteria populations. (7) 0.04E 0.01D 0.01C .01B 0.01A (2) (3) II. MATERIALS AND METHODS (3) (2) (3) A. Plantation GEN 6.12± 5.80± 4.31± 4.01± 3.97±0 3.65± 0.01E 0.03D 0.00C 0.01B .01B 0.05A Butterhead lettuce were grow using hydroponic methods. The seedlings were transplanted to open field in (7) (3) (4) (4) (3) (4) the spacing of 1.00 m. x 0.80 m. in total plot comprising 25 heads. One set of Butterhead (5 heads) were treated Different letters (a, b) in the same row mean that the results are significantly different at with antibiotics a oxytetracycline (OTC), and gentamicin p ≤ 0.05 by Duncan's Multiple-Range Test. ns means no significant difference at p > 0.05. (GEN) at various concentrations (100 ppm, 200 ppm, 300 ppm, 400 ppm, and 500 ppm) starting a 5 weeks of Total bacteria population ranged from 3 log CFU/g to growth. Each set was separated by using plastic screens. 6 log CFU/g. Most of samples were acceptable in terms Plants were treated once daily (evening) for 7 days and of total bacteria count based on Thai Department of then harvest 2 days later. The control sample was Medical Science that permit total bacteria counts of less butterhead untreated with antibiotics and grown in the than 1x106 CFU/g [14]. Total bacteria counts are listed in same plantation. Table I. Results show the use of antibiotics can significantly decrease the number of bacteria associated B. Total Aerobic Bacteria Count with butterhead lettuce when applied during production. Butterhead lettuce that was treated with gentamicin had Sample were collected and transported back to the lower number of bacteria than Butterhead treated with laboratory. Samples were the processed by placing 25 g oxytetracycline. The untreated control plants had of butterhead mix in 225 mL of 0.1% peptone water, and significantly lower bacteria populations than Butterhead homogenizing for 3 min. Serial (1:10) dilutions were treated with antibiotic at low concentration. This may be prepared in 0.1% peptone. The total aerobic bacterial associated with populations of Bacillus spp. and count was carried out by the spread plate technique [12]. Pseudomonas spp. that are often used to control bacteria and prevent disease in hydroponic operations[15]. Bacillus spp. and Pseudomonas spp. are often part of the normal commensal microbiota of plants [10]. They are associated with enhanced plant growth and disease prevention through control of phytopathogens [9]. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 26

Rajamangala University of Technology Thanyaburi (RMUTT) However, their capacity to prevent disease is minimal positive bacteria, because they have a largely compared to treatment with antibiotics. impermeable cell wall B. Isolation Bacteria Characteristics of bacteria isolated from Butterhead treated with gentamicin are given in Table III. Of those Bacteria isolated from Butterhead lettuce were isolates 67% were Gram negative Rods and 33% were differentiated based on morphology and Gram stain Gram negative Cocci. Morphology of bacteria isolated reaction. Morphology and Gram staining of bacteria from from Butterhead treated with oxytetracycline are control show in Table II and number of isolates is given provided in Table IV. Of isolate the isolates 54% were in Table I. A total 7 isolates were evaluated from control Gram negative Rods and 46% were Gram negative Cocci. plants. Of those isolates 85% were Gram negative and Table II and Table III show the isolation the bacteria with 15% were Gram positive. Gram-negative bacteria are the different morphology. more resistant to antibodies and antibiotics than Gram- TABLE II. MORPHOLOGY OF BACTERIA ISOLATE FROM BUTTERHEAD UNTREAT WITH ANTIBIOTIC (CONTROL) Bacteria type Morphology Gram Image C1 Small, circular, convex, entire, buff Gram negative Rods C2 Irregular, flat, undulate, transparent Gram negative Rods C3 Circular, convex, flat, entire, Opaque Gram negative Rods C4 Circular, flat, entire, transparent Gram positive Cocci C5 Irregular, convex, undulate, Opaque Gram negative Rods C6 Circular, convex, entire, Buff Gram negative Cocci C7 Circular, flat, undulate, blue-green Gram negative Rods C. Bacteria Susceptibility defect stops the bacterium repairing holes in the cell wall, undergoing cell growth or reproducing. Their The zones of inhibition for isolates from Butterhead function are slow down the growth and reproduction of lettuce are indicated in Table IV. Results showed in bacteria without killing them. While, oxytetracyline are each isolate, oxytetracycline have more clear zone than tetracylines antibiotic. Tetracyclines stop the binding gentamicin, it might from mechanism of antibiotic. of tRNA to the ribosome, stopping protein synthesis. Both of gentamicin and oxytetracycline are antibiotics Preventing the binding of tRNA to the bacterial that inhibit the synthesis of protein by binding 30S ribosome effectively prevents proteins being produced bacterial ribosome subunit. However, gentamicin are by the bacteria, leading to its death [16-18]. As seen in aminoglycoside antibiotic. Aminoglycosied prevent Table IV, a total 7 isolates were evaluated from control effective proof-reading of the proteins produced by plants. One isolate was resistant to oxytetracycline and bacteria. Many of these are structural proteins, so The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 27

Rajamangala University of Technology Thanyaburi (RMUTT) 7 isolates were resistant to gentamicin. The zones of TABLE IV. MORPHOLOGY OF BACTERIA ISOLATE FROM inhibition for isolates from Butterhead lettuce treated with gentamicin are indicated in Table V. Results show BUTTERHEAD TREAT WITH OXYTETRACYCLINE AT DIFFERENT all of isolates were resistance to gentamicin. The zones CONCENTRATION of inhibition for isolates from Butterhead lettuce treated with oxytetracycline are indicated in Table VI. Sample Morphology Gram, Shape Results show 6 isolates were resistant to O100 1. Small, circular, convex, entire Gram negative Cocci oxytetracycline. Antibiotic resistance defined as the 2. Small, circular, convex, Gram negative Cocci ability of microorganisms to resist the effects of drugs O200 [19]. That means the germs are not killed and continue entire, yellow Gram negative Cocci to grow. The molecular mechanisms of antibiotic O300 1. Transparent, flat, circular Gram negative Rods resistance have 2 type are intrinsic and acquired [20, O400 2. Small, circular, raised Gram negative Rods 21]. Microorganisms can be intrinsically resistant to 3. Small, circular, entire, convex Gram negative Rods certain antibiotics as a result of inherent structural or O500 1. Small, circular, raised, entire Gram negative Cocci functional characteristics. Meanwhile, microorganisms 2. Small, circular, convex, entire Gram negative Rods may have acquired resistance gene that can be obtained 1. Punctiform, circular, via chromosomal mutations or, more commonly, by Gram negative Cocci acquiring an antibiotic resistance gene from another convex, yellow Gram negative Rods bacterium via mobile plasmids or transposons as called 2. Convex, circular, entire Gram negative Cocci horizontal gene transfer [22] which antibiotic 3. Small, circular, entire, raised Gram negative Rods resistance in plant pathogens has most often evolved 1. Transparent, flat, circular Gram negative Rods through this type [23]. 2. Circular, entire, raised, yellow 3. Circular, entire, raised TABLE V. INHIBITION ZONE OF BACTERIA FROM BUTTERHEADUNTREATED WITH ANTIBIOTIC (CONTROL) TABLE III. MORPHOLOGY OF BACTERIA ISOLATE FROM Bacteria Antibiotic 50 Inhibition zone 200 type (µg/ml) 100 150 (µg/ml) BUTTERHEAD TREAT WITH GENTAMICIN AT DIFFERENT 1 OTC (µg/ml) (µg/ml) CONCENTRATION 2 GEN R S 3 OTC R IS R Sample Morphology Gram, Shape 4 GEN R RR S Gram negative 5 OTC R SS R G100 1. Small, circular, raised, 6 GEN I RR S Rods 7 OTC R SS R undulate Gram negative GEN I RR S OTC R SS R 2. Small, circular, convex Cocci GEN S RR S Gram negative OTC R SS R G200 3. Large, circular, flat, GEN I RR S G300 convex Rods OTC R IS R G400 Gram negative GEN R RR S G500 1. Small, circular, convex, R RR R entire Cocci RR Gram negative 2. Small, circular, raised, Abbreviations: I, Intermediate; R, Resistant; S, Susceptible undulate, yellow Rods Gram negative TABLE VI. INHIBITION ZONE OF BACTERIA FROM 3. Small, circular, convex, entire, yellow Rods BUTTERHEAD TREATED WITH GENTAMICIN Gram negative 4. Small, circular, convex, Sample Bacteria 50 Inhibition zone 200 entire Cocci G100 type (µg/mL) 100 150 (µg/mL) Gram negative G200 (µg/ml) (µg/mL) 1. Transparent, flat, 1 R RR R circular, undulate Cocci G300 2 R RR R Gram negative G400 3 R RR R 2. Small, circular, convex, G500 1 R RR R entire, yellow Rods 2 Gram negative 3 R RR R 3. Small, circular, raised, 4 entire Rods 1 R RR R Gram negative 2 R RR R 4. Punctiform, convex, 3 R RR R entire Rods 1 R RR R Gram negative 2 R RR R 1. Punctiform, convex, 3 R RR R entire Rods 1 R RR R Gram negative 2 R RR R 2. Small, circular, convex, 3 R RI I entire, yellow Rods 4 R RR R Gram negative R RR R 3. Small, circular, convex, R RR R entire Cocci Gram negative Abbreviations: I, Intermediate; R, Resistant; S, Susceptible 1. Large, circular, raised, undulate Rods Gram negative 2. Small, circular, convex, entire, yellow Rods Gram negative 3. Small, circular, raised, entire, yellow Rods Gram negative 4. Transparent, circular, small, convex Cocci The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 28

Rajamangala University of Technology Thanyaburi (RMUTT) TABLE VII. INHIBITION ZONE OF BACTERIA FROM different land uses,\" Journal of Global Antimicrobial Resistance, vol. 10, pp. 247-255, 2017/09/01/ 2017. BUTTERHEAD TREATED WITH OXYTETRACYCLINE [6] P. M. Hawkey, \"Mechanisms of resistance to antibiotics,\" Sample Bacteria 50 Inhibition zone 200 Intensive Care Medicine, journal article vol. 26, no. 1, pp. O100 type (µg/ml) (µg/ml) S009-S013, February 01 2000. O200 100 150 1 R (µg/ml) (µg/ml) R [7] J. Á. Lemus, G. Blanco, J. Grande, B. Arroyo, M. García- O300 Montijano, and F. Martínez, \"Antibiotics Threaten Wildlife: O400 RR Circulating Quinolone Residues and Disease in Avian O500 Scavengers,\" PLOS ONE, vol. 3, no. 1, p. e1444, 2008. 2 RRR I [8] N. a R, Antibiotic Residues - A Global Health Hazard. 2008. 1 RR I I [9] S. Lee and J. Lee, \"Beneficial bacteria and fungi in hydroponic 2 RRRR systems: Types and characteristics of hydroponic food production methods,\" Scientia Horticulturae, vol. 195, pp. 3 RRRR 206-215, 2015/11/12/ 2015. 1 RRRR [10] S. Khalil, M. Hultberg, and B. W. Alsanius, \"Effects of 2 RRRR growing medium on the interactions between biocontrol agents and tomato root pathogens in a closed hydroponic 1 RSSS system,\" The Journal of Horticultural Science and Biotechnology, vol. 84, no. 5, pp. 489-494, 2009/01/01 2009. 2 RI SS 3 I SSS [11] V. O. S. Patricia S. McManus, GeorgeW. Sundin, and Alan L. 1 RSSS Jones, \"ANTIBIOTIC USE IN PLANT AGRICULTURE,\" 2 I SSS Annual Review Phytopathol, vol. 40, pp. 443-465, 2002. 3 SSSS [12] (2015 ). Standard Operating Policy/Procedure Standard Abbreviations: I, Intermediate; R, Resistant; S, Susceptible Bacterial Plate Count. IV. CONCLUSION [13] CLSI, Performance Standards for Antimicrobial Susceptibility Testing ( CLSI supplement M100S). Wayne, PA: Clinical and Gentamicin and oxytetracycline are Laboratory Standards Institute, 2016. antibiotics that can be used to control plants disease. Their mechanism are inhibit the synthesis protein of [14] (2010). Criteria of microbiological quality of food and bacteria. However, the use of antibiotic need to containers. concern about toxicity and bacteria resistance. In conclusion, government should to aware this problem [15] Z. Samish, R. Etinger ‐ Tulczynska, and M. Bick, The and have regulation to control quantity and quality of Microflora Within the Tissue of Fruits and Vegetables. 1963, use antibiotic. Natural antibiotics are alternative for pp. 259-266. controlling plant diseases. [16] G. Kapoor, S. Saigal, and A. Elongavan, \"Action and ACKNOWLEDGMENT resistance mechanisms of antibiotics: A guide for clinicians,\" (in eng), Journal of anaesthesiology, clinical pharmacology, The experiment was performed at Institute of vol. 33, no. 3, pp. 300-305, Jul-Sep 2017. Nutrition, Mahidol University. [17] N. E. Garpy. (2018). Antibiotics: Types and Mechanism of REFERENCES Action. [1] E. P. Weledji, E. K. Weledji, J. C. Assob, and D. S. Nsagha, [18] J. Davis. (2018). Mechanism of Antibiotic Action. \"Pros, cons and future of antibiotics,\" New Horizons in Translational Medicine, vol. 4, no. 1, pp. 9-14, 2017/11/01/ [19] B. Li and T. J. Webster, \"Bacteria antibiotic resistance: New 2017. challenges and opportunities for implant-associated orthopedic infections,\" (in eng), Journal of orthopaedic [2] (2013). Antibiotic Resistance Situation in Thailand. research : official publication of the Orthopaedic Research Society, vol. 36, no. 1, pp. 22-32, 2018. [3] (2015). Landscape of antimicrobial resistance situation and action in Thailand. [20] J. M. A. Blair, M. A. Webber, A. J. Baylay, D. O. Ogbolu, and L. J. V. Piddock, \"Molecular mechanisms of antibiotic [4] F. Sultana, Kamrunnahar, H. Afroz, A. Jahan, M. Fakruddin, resistance,\" Nature Reviews Microbiology, Review Article and S. Datta, \"Multi–antibiotic resistant bacteria in frozen food vol. 13, p. 42, 12/01/online 2014. (ready to cook food) of animal origin sold in Dhaka, Bangladesh,\" Asian Pacific Journal of Tropical Biomedicine, [21] J. Lin, K. Nishino, M. C. Roberts, M. Tolmasky, R. I. Aminov, vol. 4, pp. S268-S271, 2014/05/01/ 2014. and L. Zhang, \"Mechanisms of antibiotic resistance,\" (in eng), Frontiers in microbiology, vol. 6, pp. 34-34, 2015. [5] A. A. Safari Sinegani and N. Younessi, \"Antibiotic resistance of bacteria isolated from heavy metal-polluted soils with [22] M. F. Chellat, L. Raguž, and R. Riedl, \"Targeting Antibiotic Resistance,\" (in eng), Angewandte Chemie (International ed. in English), vol. 55, no. 23, pp. 6600-6626, 2016. [23] G. W. Sundin and N. Wang, \"Antibiotic Resistance in Plant- Pathogenic Bacteria,\" Annual Review of Phytopathology, vol. 56, no. 1, pp. 161-180, 2018/08/25 2018. The 1st RMUTT Food Innovation and Smart Farm International Conference Page | 29