Results 11 to 20 of about 146,702 (204)

Characterization of Sensory Properties of Fresh Coconut Sap and Coconut Sap Preserved with Mangosteen (Garcinia mangostana L.) Peel

Journal of Tropical Food and Agroindustrial Technology
Coconut juice is a high sugar food ingredient that is susceptible to changes in quality after tapping, So initial quality evaluation is needed through pH parameters and sensory tests. This research aims to compare the pH and organoleptic properties of coconut sap without preservatives (P0) and coconut sap with natural preservatives (P1).
Hasbi Ashshiddiqi Wijaya Kusuma, Dea Ratna Putri Wibowo, Isna Kumala Sari   +2 more
openaire   +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   +4 more sources

Technique engineering of tapping and shelter of coconut sap and its effect on the quality of crystal coconut sugar

Food Research, 2022
This study was aimed to examine the appropriate and effective techniques for tapping and sheltering coconut sap to produce quality crystal coconut sugar products according to SNI 3743-2021 for palm sugar. The research was conducted using an experimental method with a non-factorial randomized block design (RBD) of 14 different tapping and shelter ...
null Mustaufik, L. Sutiarso, S. Rahayu, K.H. Widodo   +3 more
openaire   +2 more sources

Added Value Analysis and Affecting Factors in Coconut Sugar Processing [PDF]

Jurnal Ilmu Pertanian Indonesia
The general goal of processing coconut sugar obtained from coconut sap is to maximize its added value. Purbalingga Regency is a major producer of coconut sugar in Central Java. Molded coconut sugar is the most commonly produced variety of coconut sugar.
Shofia Nur Awami, Amila Layaliya Faza
doaj   +2 more sources

Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap

Food Biomacromolecules
Abstract Electrospinning is a versatile process for producing ultrafine fibers, typically ranging from nanometers to micrometers in size, by applying a high voltage to a polymer solution. The resulting nanofibres are randomly oriented on the collector plate, creating a membrane. Polyvinylidene difluoride (PVDF), a
Sarangapany Ashwin Kumar, Paramasivam Santhoshkumar, Jeyan Arthur Moses   +2 more
openaire   +2 more sources

To Avoid or Not to Avoid: Cross-Reactivity Between Fragrance and Common Botanicals. [PDF]

Contact Dermatitis
Among 356 fragrance‐allergic patients patch tested from 2020–2024, no clinically meaningful cross‐reactivity (> 10%) was observed between fragrance allergens and common non‐essential oil botanicals. These findings suggest fragrance‐allergic patients do not need to avoid botanicals such as aloe, coconut oil, or shea butter in fragrance‐free products ...
Karels S, Weber B, Hylwa S, Ophaug S, Lee K, Neeley A.   +5 more
europepmc   +2 more sources

Indigenous technology of tapping, collecting and processing of coconut (Cocos Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia [PDF]

Food Research, 2018
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries.
Somawiharja, Y., Wonohadidjojo, D.M. , Kartikawati, M., Suniati, F.R.T. , Purnomo, H.   +4 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, Meity A. Tulalo, Sukmawati Mawardi   +2 more
doaj   +1 more source

Ulization Of Coconut Coir And Guava Leaves For The Natural Preservation Of Palm Sap [PDF]

, 2023
The Coconut coir contains active compounds that can inhibit bacterial activity, namely tannins. Guava leaves can inhibit microbial growth because they contain flavonoids, triterpenoids, saponins, tannins, and eugenol.
Purba, Risaluna Arianda Br., Idris, M., M. Idris, Risaluna Arianda Br.Purba   +3 more
core   +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