Results 1 to 10 of about 963 (179)

Determining key factors affecting coconut sap quality after harvesting [PDF]

Heliyon
The production of coconut sap beverages faces a challenge with the quality of the incoming coconut sap sourced from farmers. The clarification of pivotal factors influencing the quality of coconut sap after harvesting is of paramount importance for ...
Jintana Wiboonsirikul, Pornthipa Ongkunaruk, Piyarat Poonpan   +2 more
doaj   +4 more sources

SEQUENTIAL COCONUT TODDY (SAP) AND NUT PRODUCTION

CORD, 1993
Production schemes, namely sequential, production of coconut sap/toddy and nuts in same spathe/spadix (SCTNP); nut production only (NP) and toddy production only (CTWS) were tested at PCA Davao Research Center, using Laguna Tall for a period of three ...
J.N. MARAVILLA, S.S. MAGAT
doaj   +3 more sources

Increasing Coconut Sap Production With Liquid Organic Fertilizer Application In Dry Season

Journal of Innovation and Applied Technology, 2018
The objective of this research was to asses the effect of organic liquid fertilizer application in shoot of coconut plant to coconut sap production. This research was held in Candinata Village, Kutasari Distric, Purbalingga District in August 2015.
Taufik Budhi Pramono, Purwanto - -
doaj   +3 more sources

MATHEMATICAL MODEL OF PHYSICAL PROPERTIES CHANGE OF COCONUT SAP IN THE VACUUM EVAPORATOR [PDF]

Jurnal Teknik Pertanian Lampung, 2021
The potential of brown sugar as a substitute for granulated sugar is enormous considering the abundant coconut sap production. However, the quantity of brown sugar production through the traditional method is one of the main obstacles.
Febryan Kusuma Wisnu, Sri Rahayoe, Rizza Wijaya, Mareli Telaumbanua, Agus Haryanto   +4 more
doaj   +2 more sources

Enhancing logistic regression performance for identifying preservatives in coconut sap using electronic nose [PDF]

BIO Web of Conferences
Indonesian coconut sugar has experienced rapid export growth in recent years. However, its primary raw material—coconut sap—is highly susceptible to spontaneous fermentation caused by microbial activity, which degrades its quality.
Efendi Yahya, Wardoyo Arinto Yudi Ponco
doaj   +2 more sources

Preliminary Investigation of The Potential of Coconut Sugar Production Using Dwarf Varieties

CORD, 2021
Coconut sugar is one of the high economic value products. The production of coconut sugar In Indonesia is about 300,000 tonnes/year. During the last few years, the supply of raw materials for the coconut sugar product has diminished due to stagnant ...
Hengky Novarianto, Meity A. Tulalo, Sukmawati Mawardi   +2 more
doaj   +1 more source

Collection methods to preserve nutritive and physicochemical properties of unfermented coconut (Cocos nucifera) sap

CORD, 2023
Quality evaluation of unfermented coconut (Cocosnucifera) sap was done using two sap collection methods of application of Hal bark (Vateria acuminate) to the clay pots of 4L (TM) and novel sap collection method (NSCM), during 12 hours (from 6pm to 6 am).
Dilani Thilanka Hewa Pathirana, Isuru Wijesekara, L. L. W. C. Yalegama, M. A. Jayasinghe   +3 more
doaj   +1 more source

The effect of coconut sap and skim milk concentration on physicochemical and sensory characteristic of coconut sap drink yogurt

IOP Conference Series: Earth and Environmental Science, 2021
AbstractCoconut sap drink yogurt is a fermented product based on coconut sap and skim milk that made by fermentation using lactic acid bacteria ofLactobacillus bulgaricusandStreptococcus thermophilus. This study aimed to determine the effect of concentration of coconut sap and skim milk on physicochemical and sensory characteristic of coconut sap drink
null Karseno, null Erminawati, T Yanto, I Handayani   +3 more
openaire   +1 more source

Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce

Agritepa, 2023
Soy sauce is a liquid product derived from fermented soybeans or soybean meal plus sugar with or without the addition of other food ingredients. Soy sauce is usually made from soybeans, but apart from soybeans, soy sauce can be made with coconut sap ...
Muhammad Rizky Ramanda, Alexandra T. Putri, Amalia Wahyuningtyas   +2 more
doaj   +1 more source

Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

Journal of Food Biochemistry, 2023
The study aimed to optimize the process parameters for the production of virgin coconut oil (VCO) by exploring the use of aerobic fermented neera (coconut inflorescence sap) at different concentrations (ranging from 5% to 25%). Fermented neera can be prepared from fresh neera without incurring additional expenses, presenting a potential advantage over ...
R. Pandiselvam, A. T. Akshay, M. R. Manikantan, S. V. Ramesh, Hrishikesh Patil, Murali Gopal   +5 more
openaire   +1 more source