Results 81 to 90 of about 146,702 (204)
Jurnal Teknik Industri: Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik IndustriAnt-sugar SMEs are developing in the Indragiri Hilir Regency. This industry uses the sap of hybrid coconut trees to make sugar. To maintain sustainability, SMEs require assistance with quality from upstream to downstream.
Siti Wardah +2 more
doaj +1 more source
The Production Scale of the Coconut Sugar Commodities in Purbalingga Post Covid-19 Pandemic [PDF]
E3S Web of ConferencesCoconut sugar has become a leading commodity in Purbalingga Regency. It is a substitute product for granulated sugar with a low glycaemic index, so it is a product with high demand.
Arifin Agus +3 more
doaj +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source
Coconut sap pickup problem with time windows: a case study
, 2015 The goal of this study is to determine coconut sap pick up routing for a manufacturer who produces coconut sap beverage to avoid coconut sap quality deterioration during the harvest.
Kavitha A/P Nardarajan
core
New era for the coconut sector. What prospects for research?
Oilseeds and fats, crops and lipids, 2016 For years and years, the main output of the coconut sector on the international market was copra, crude coconut oil (CNO) and its derivatives. However, since approximately 10 years, we see new products so called “non-traditional” products entering global
Prades Alexia +2 more
doaj +1 more source
Isolation and Identification of Saccharomyces Cerevisiae from Coconut Sap
Asian Journal of Dairy and Food ResearchBackground: Coconut sap is a natural substrate with high sucrose content that supports the growth of various microorganisms, particularly yeasts. Saccharomyces cerevisiae is widely used in food fermentation and biotechnology; however, information regarding its presence and characteristics in coconut sap is still limited.
Gunawan Wijonarko +3 more
openaire +1 more source
Improving the Moisture Quality of Crystalline Coconut Palm Sugar through Post-Oven Heating in a Small-Scale Industry [PDF]
BIO Web of ConferencesCrystalline coconut palm sugar has greater market potential than molded brown palm coconut sugar, but products from small-scale processors often exhibit inconsistent moisture content.
Maftuchah Maftuchah +7 more
doaj +1 more source
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT Contemporary research in food packaging is focused on developing sustainable alternatives to petroleum‐based materials. Pullulan, a microbial biopolymer traditionally employed as a food additive, is harnessing interest for food packaging applications due to its exceptional film‐forming ability, biodegradability, and nontoxic nature.
Bibek Bahadur Shrestha +2 more
wiley +1 more source
Journal of Advances in Biology & BiotechnologyCoconut exhibits recalcitrance to invitro regeneration due to its distinct morphological, anatomical, and physiological characteristics. Explant type and culture media composition are major factors influences embryogenic callus and somatic embryo induction.
R, Radhika, R, Sujatha
openaire +2 more sources
Glucide factors of the inflorescence sap of four coconut (Cocos nucifera L.) cultivars from Côte d'Ivoire [PDF]
, 2014 Aim: To assess physicochemical characters related to the glucide contents of the sap provided by four coconut cultivars. Study Design: Thirty-six coconut saps from thirty-six healthy coconut trees inflorescences, replicated two times. Trees were randomly
Prades, Alexia +6 more
core +1 more source