Results 11 to 20 of about 1,265 (205)
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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Agritech, 2019 Coconut sap is sweet, oyster-white and translucent liquid which can be obtained by tapping coconut flowers for 8 ̶ 12 hours. Since it contains sugar with nearly neutral pH, coconut sap is highly susceptible to spontaneous fermentation.
Pepita Haryanti +3 more
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Enhancing logistic regression performance for identifying preservatives in coconut sap using electronic nose [PDF]
BIO Web of ConferencesIndonesian 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 +3 more sources
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 +3 more sources
Modeling pesticide translocation injected by endotherapy into the stem of coconut tree (Cocos nucifera L.) [PDF]
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 +2 more sources
Agritech, 2014 Most of coconut palm is found in tropic and subtropic. The palm sap that is taken from coconut palm was still traditional. The operator climb coconut tree, slice the young spadix, then collect palm sap in bamboo tube.
Tamrin Tamrin, Ta'lin Ta'lin
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Added Value Analysis and Affecting Factors in Coconut Sugar Processing
Jurnal Ilmu Pertanian IndonesiaThe 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 +3 more sources
Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap
Food BiomacromoleculesAbstract 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 +2 more
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Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties [PDF]
Food Science & Nutrition, 2019 AbstractThis study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total ...
Muhammad Tuseef Asghar +6 more
openaire +4 more sources
International Journal of Food Properties, 2018 Coconut sugar is traditionally produced by evaporating sap until reaching its saturated liquid and formed a crystalline structure. This study investigated the comparison of coconut sugar made by traditional method (crystalline structure) and dried ...
Bambang Nurhadi +7 more
doaj +2 more sources