Results 21 to 30 of about 977 (173)
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
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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 +2 more
doaj +1 more source
Agrointek, 2021 Solidified coconut sugar is a product made from the processing of coconut sap. Nutrient content in the sap causes the sap to be easily damaged which must be prevented by antimicrobial agents or natural preservatives.
Gebila Mazaya +2 more
doaj +1 more source
Spanish Journal of Agricultural Research, 2022 Aim of study: To present a mathematical model to simulate the translocation of pesticides injected into coconut trees. Pesticide residues in water and coconut pulp were also evaluated.
Lourival C. Paraiba +8 more
doaj +1 more source
Jurnal Sistem dan Manajemen Industri, 2023 Inventory control is critical because the inability to overcome inventory problems causes unpreparedness to meet consumer demand. MSMEs Bekawan Agro Coconut Sugar, independently around 35% -70%, cannot meet consumers' demand for coconut sugar, so an ...
Siti Wardah +2 more
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The Impact of pH And Temperature on the Crystallization Process of Coconut Palm Sugar
Equilibrium, 2023 . This experiment concerns the optimization of coconut sugar production by using innovative processing methods. The raw material, coconut sap, is systematically collected through tapping coconut flowers to ensure consistency.
Aulia Bunga Kencana +2 more
doaj +1 more source
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 +3 more
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Rekayasa Mesin, 2022 Crystal coconut sugar is a local Indonesian food product that has enormous potential, not only domestically but also abroad. The temperature and cooking time in the production of ant sugar are things that need to be considered because they are related to
Abdul Mukhlis Ritonga +2 more
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CORD, 2008 The processing of natural and nutritious coconut sap juice and coconut sap concentrate for commercial production was conducted by the members of the Samahang Magniniyugan ng Tawan-tawan (SMT) at Barangay Tawan-tawan, Baguio District, Davao City, Southern
Millicent I. Secretaria
doaj +1 more source
Current Science, 2019 Coconut inflorescence sap (neera) is the sweet, oysterwhite coloured sap collected from the immature coconut spadix (inflorescence). It is a natural health drink and a rich source of sugars, proteins, minerals, antioxidants and vitamins. Besides being used as a nutritional drink, it is used as raw material for value-added products like natural coconut ...
R. Sudha +3 more
openaire +1 more source