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Determining key factors affecting coconut sap quality after harvesting [PDF]
HeliyonThe 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 +1 more
exaly +6 more sources
Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservation [PDF]
Scientific ReportsThis study aimed to investigate the biological properties of probiotic and synbiotic Lactobacillus gasseri SM 05 (L. gasseri) and Lactobacillus casei subsp. casei (L. casei) in the black raspberry (BR) matrix.
Mohammad Mahdi Karimkhani +5 more
doaj +2 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
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 +4 more
doaj +2 more sources
Frontiers in Microbiology, 2021 The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, “coco-sap chiller,” has been branded Kalparasa® (henceforth as Kalparasa in the text) to distinguish its properties not found in sap harvested by ...
Murali Gopal, Sandip Shil, Alka Gupta
exaly +3 more sources
Coconut (Cocos nucifera) Inflorescence Sap Nutritional Characteristics and Health Effects
Journal of Basic and Applied Research in Biomedicine, 2022 Coconut is widely known as the tree of life. Every part of the tree is useful and therefore, coconut palm is an important economic crop of the local people.
Maria Regina Femi B +3 more
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 +2 more
doaj +1 more source
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 +3 more
doaj +1 more source
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 +3 more
openaire +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 +5 more
openaire +1 more source