Results 91 to 100 of about 1,265 (205)

Phytochemical Profiling and Antioxidant Potential of Coconut Inflorescence Sap

International Journal of Pharmaceutical Investigation, 2022
Raseema Raheema Sharafudeen, Annie Abraham, Reshma Usha Soman   +2 more
openaire   +1 more source

COCONUT WATER VINEGAR: NEW ALTERNATIVE WITH IMPROVED PROCESSING TECHNIQUE [PDF]

Journal of Engineering Science and Technology, 2014
Vinegar is a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation. Vinegar can be produced via different methods and from various types of raw material.
MUHAMMAD ANAS OTHAMAN, SHAIFUL ADZNI SHARIFUDIN, AZLINA MANSOR, AINAA ABD KAHAR, KAMARIAH LONG   +4 more
doaj  

Ulization of Coconut coir and Guava Leaves For The Natural Preservation of Palm Sugar

, 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.
Idris, M., Br.Purba, Risaluna Arianda
core   +1 more source

Value Addition and Coconut-Based Beverages: Current Perspectives

Beverages
(1) Background: The definition of value addition is based on the process or processes which are used to transform, physically, the initial raw material into the final food or non-food article.
Salvatore Parisi, Carmelo Parisi, Suni Mary Varghese   +2 more
doaj   +1 more source

Empowerment of the Sanggang Village Community Through Training on Coconut Sap Processing and Making Ant Sugar-Based Sponge

Sanggang Village is one of the areas where dwarf coconuts are widely planted, managed by the Karya Makmur farmer group (gapoktan). The young coconut trees can be tapped for sap, which can then be processed into palm sugar as an alternative to granulated ...
Harsanto, Bovi Wira, Asmoro, Novian Wely, Hartati, Sri   +2 more
core   +2 more sources

Alteration of Coconut Sap Quality Due to the Addition of Natural Preservatives [PDF]

, 2015
Coconut sap is easily fermented during storage, so it is necessary to add preservative. Farmers usually use a solution of lime with mangosteen rind to preserve the sap.
Naufalin, R. (Rifda), Sulistyaningrum, A. (Anna), Yanto, T. (Tri)   +2 more
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GA Optimization of Coconut Sugar Cooking Process

, 2017
This study presents the optimization of cooking process for the coconut sugar. Designing the process control of cooking coconut sugar requires dynamic programming that uses nonlinear differential equations which could be difficult to model and analyze ...
Elmer P. Dadios, Sybingco, Edwin, Edwin Sybingco, Aquino, Aaron U., Dadios, Elmer P., Renann G. Baldovino, Edwin J. Calilung, Baldovino, Renann G., Bautista, Mary Grace Ann C., Mary Grace Ann C. Bautista, Aaron U. Aquino, Calilung, Edwin J.   +11 more
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Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa R(Fresh Unfermented Coconut Inflorescence Sap)

, 2021
Not AvailableThe phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, ?coco-sap chiller,? has been branded Kalparasa R (henceforth as Kalparasa in the text) to distinguish its properties not found in sap
Sandeep Shil, Arivalagan M., Alka Gupta, Murali Gopal, KB Hebbar   +4 more
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Development of coconut sap based non-alcoholic ready to drink beverage

Tropical Agricultural Research and Extension, 2018
This study was aimed to develop a cost effective non-alcoholic ready to drink beverage using unfermented coconut sap (Meera). Four experiments (each with 3-4 treatments and 3 replicates) were conducted with complete randomized design to find out organoleptically acceptable dilution ratio of sap: water, type of flavor, concentration of flavor and effect
S. P. M. G. Gunawardhana, H. P. D. T. Hewapathirana, L. L. W. C. Yalegama, P. L. N. Lakshman   +3 more
openaire   +2 more sources

Harvestable energy from the coconut palm

, 2021
The harvestable energy from the coconut palm is in the form of husks, shells and oil from the nuts and the leaf petioles with a regular monthly production of a bunch of nuts and one leaf.
Banzon, J. A.
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