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Engineering Thermostable Enzymatic Production of Partially Hydrolyzed Palmyra Palm Galactomannan for Functional Prebiotic Applications

Toddy palm fruit slices with refreshing coconut water in jars and cups on textured surface.

Research Overview This research project aims to develop an innovative enzymatic process for producing partially hydrolyzed galactomannan (PHGM) from Palmyra palm (Borassus flabellifer) endosperm using a thermostable mannanase. Palmyra palm is an underutilized tropical resource in Indonesia with significant potential…

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July 7, 2026

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Functional Beverage Innovation from Coconut Water Using Ohmic Heating Technology

This research develops innovative food processing technologies to convert mature coconut water into high-value functional beverages, addressing both environmental sustainability and food industry innovation. As one of the largest coconut-producing countries, Indonesia generates substantial amounts of mature coconut water that are often discarded…