Results 21 to 30 of about 976 (173)

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

Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce

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, Alexandra T. Putri, Amalia Wahyuningtyas   +2 more
doaj   +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, A. T. Akshay, M. R. Manikantan, S. V. Ramesh, Hrishikesh Patil, Murali Gopal   +5 more
openaire   +1 more source

APLIKASI PENGAWET ALAMI LARUTAN KAPUR DAN EKSTRAK TEMPURUNG KELAPA TERHADAP SENSORIS GULA KELAPA CETAK

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, Karseno Karseno, Tri Yanto   +2 more
doaj   +1 more source

Modeling pesticide translocation injected by endotherapy into the stem of coconut tree (Cocos nucifera L.)

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, Joana M. S. Ferreira, Vera L. Ferracini, Semiramis R. R. Ramos, Antonio L. Cerdeira, Marcia R. Assalin, Ricardo A. A. Pazianotto, Agnaldo J. Santos, Carolina C. M. Paraiba   +8 more
doaj   +1 more source

Integration models of demand forecasting and inventory control for coconut sugar using the ARIMA and EOQ modification methods

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, Nunung Nurhasanah, Wiwik Sudarwati   +2 more
doaj   +1 more source

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, Erwana Dewi, Muhammad Taufik   +2 more
doaj   +1 more source

REKAYASA DAN UJI PERFORMAN-SI KOMPOR LPG BERTEKANAN DENGAN TUNGKU SERBUK KAYU PADA PRODUKSI GULA KELAPA KRISTAL

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, Mustaufik Mustaufik, Andrian Andrian   +2 more
doaj   +1 more source

Commercial Production and Chemical/Physical Characterization of Natural and Nutritious Coconut Sap Food Products (Cocosap Juice and Cocosap Concentrate) at Tawan-tawan, Baguio District, Davao City, Southern Mindanao, Philippines

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

Coconut Inflorescence Sap

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, V. Niral, K. B. Hebbar, K. Samsudeen   +3 more
openaire   +1 more source