Results 71 to 80 of about 963 (179)
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
Alteration of coconut sap quality due to the addition of natural preservatives
Jurnal Penelitian Pascapanen Pertanian, 2017 <p>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. The availability of these preservatives are limited, so many farmers used synthetic preservatives like sodium metabisulfite.
Anna Sulistyaningrum +2 more
openaire +2 more sources
Neem (Azadirachta indica): A Miracle Herb; Panacea for All Ailments
Food Science &Nutrition, Volume 13, Issue 9, September 2025.This comprehensive review highlights the diverse phytochemicals derived from neem leaves, extraction techniques, and their medicinal value in the treatment of multiple medical conditions. This miraculous plant has significant potential for enhanced effectiveness.
Tabussam Tufail +7 more
wiley +1 more source
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
CORD, 2002 The response to sequential coconut toddy and nut production (SCTNP) scheme of four coconut varieties/hybrids at PCA-Zamboanga Research Center, San Ramon, Zamboanga City showed that the dwarf x tall hybrids, Malayan red dwarf x Baybay tall (MRD x BAYT ...
M.I. Secretaria +5 more
doaj +1 more source
Coconut inflorescence sap mediated synthesis of silver nanoparticles and its diverse antimicrobial properties [PDF]
, 2019 ABSTRACTGreen synthesis of nanoparticles (NPs) involves the use of diverse extracts of biological origin as substrates to synthesize nanoparticles and can overcome the hazards associated with chemical methods. Coconut inflorescence sap, which is unfermented phloem sap obtained by tapping of coconut inflorescence, is a rich source of sugars and ...
Rajesh, M.K. +11 more
openaire +1 more source
Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup. [PDF]
J Food Sci Technol, 2021 Kaur G, Goswami TK.
europepmc +1 more source
Phytochemical Profiling and Antioxidant Potential of Coconut Inflorescence Sap
International Journal of Pharmaceutical Investigation, 2022 Raseema Raheema Sharafudeen +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 +4 more
doaj