Relevant bibliographies by topics / Rambutan peel

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Academic literature on the topic 'Rambutan peel'

Author: Grafiati
Published: 3 June 2025
Last updated: 23 June 2025

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Journal articles on the topic "Rambutan peel"

1

Anggara, Denny, Meassy Shawitry Harianja, Alvika Musfitasari, Martha Marselinha, Fransiskus Xaverius Arif Wahyudianto, and Andrian Fernandes. "POTENSI LIMBAH KULIT RAMBUTAN (Nephelium lappaceum) SEBAGAI MINUMAN SEDUHAN HERBAL." JURNAL AGROTEKNOLOGI 13, no. 02 (2020): 131. http://dx.doi.org/10.19184/j-agt.v13i02.11576.

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Rambutan production in Indonesia in 2017 is 523,699 tons. Consuming rambutan fruit will affect rambutan peel as a waste. Although rambutan peel has the potential to be made into herbal brew drinks products. The research aims were to determine the productivity of rambutan peel as a raw material for herbal beverage and estimate the benefits to be obtained. The study used local rambutan fruit raw material. The research was carried out in the Forest Product Laboratory of Dipterocarps Research Center. The research aimed to determine the processing technology of rambutan peel as raw material for herbal beverage and estimated benefits to be gained. The research was conducted in three stages of activity, i.e. calculation of the potential of rambutan peel as raw material for herbal beverage, making of rambutan herbal beverage and estimated its profit. Rambutan peel can be processed into herbal brew drinks using simple technology, by making the rambutan peel into a dry powder and put it into a brewed beverage bag. The brewed beverage packaged in 1 box about 3 bags and each bag containing @ 1.5 g herbal beverage. The estimated profit of 1 box of herbal beverage was about 30.4% of the selling price.
 Keywords: herbal brew drinks, home industry, marine tea, rambutan peel
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Wang, Jiaqi, Wencan Zhu, Chengkun Yang, et al. "Comparative Metabolomic and Transcriptomic Analysis Reveals That Variations in Flavonoids Determine the Colors of Different Rambutan Cultivars." Horticulturae 10, no. 3 (2024): 263. http://dx.doi.org/10.3390/horticulturae10030263.

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Rambutan is a tropical tree and its fruit has several favorable characteristics. To understand how the color of the rambutan fruit peel develops, the transcriptome, flavonoid metabolome, and carotenoid metabolome data of two rambutan cultivars, ‘BY2’ and ‘BY7’, which show yellow and red peels at maturity, respectively, were comprehensively analyzed at three developmental stages. We identified 26 carotenoid components and 53 flavonoid components in these cultivars. Anthocyanins were the main component contributing to the red color of ‘BY7’ after reaching ripeness. The carotenoid content decreased sharply as the fruit matured. Hence, we speculated that flavonols were the main contributors to the yellow color of the ‘BY2’ peel. In total, 6805 differentially expressed genes were screened by transcriptome analysis; the majority of them were enriched in metabolic pathways and the biosynthesis of secondary metabolites. Weighted gene co-expression network analysis results revealed that in addition to MYB and bHLH, ERF, WRKY, MYB-related, and C3H were the main potential transcription factors regulating the color of the rambutan peel. In addition, we also identified 12 structural genes associated with flavonoid biosynthesis. The research findings shed light on the molecular mechanisms of color acquisition in rambutan fruit peels, laying the foundation for the quality control of rambutan and the cultivation of differently colored cultivars of rambutan.
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Sitepu, K. M., and Zainal. "Potential of encapsulated rambutan peel extract (Nephelium lappaceum) as a food preservative." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (2023): 012154. http://dx.doi.org/10.1088/1755-1315/1230/1/012154.

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Abstract Rambutan peel is one of the agricultural wastes that is rarely used and contains several active compounds with antimicrobial properties. The antimicrobial properties of rambutan peel can be used as a food preservative. However, these active compounds are unstable and degraded when exposed to air, heat, light, and water. This problem can be prevented by encapsulating the extract. There are two specific objectives of this study, knowing the types of active compounds contained in rambutan peel extract and determining the best coating material for encapsulated rambutan peel extract. The encapsulation process of rambutan peel extract was done by using thin layer drying method using maltodextrin, gum arabic, and gelatin as coating material. The encapsulated extracts were stored for one month and tested weekly. Test parameters of encapsulated rambutan peel extract were moisture content and antibacterial activity. The result showed that rambutan peel extract contains flavonoids, tannins, and saponins. The use of maltodextrin and gum arabic as coating material was able to maintain bacterial inhibition against Staphylococcus aureus during storage, while the use of gelatin as coating material can only maintain up two weeks of storage. The result also showed that rambutan peel extract could not maintain bacterial inhibition against Escherichia coli during storage.
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Izhar, Iliya Zakirah, Saiful Irwan Zubairi, Zainun Nurzahim, Harisun Yaakob, and Zalifah Mohd Kasim. "Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores." Sains Malaysiana 53, no. 5 (2024): 1105–18. http://dx.doi.org/10.17576/jsm-2024-5305-11.

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Rambutan (Nephelium lappaceum), a tropical fruit cherished for its succulent flesh and vibrant appearance, is cultivated extensively across various regions worldwide. However, despite its popularity, the fruit faces challenges related to particulate contamination during the harvesting process. Particulate matter contamination refers to the presence of solid or liquid particles suspended in the air or adhered to the fruit's surface, posing potential risks to both consumer health and fruit quality. Hence, this study aims to identify the factors in rambutan that could cause sore throats by analysing its physicochemical properties and conducting a microbiological study. For this study, two samples of rambutan fruit which are rambutan sold in stores (RS) and rambutan freshly harvested from the tree (RT) were collected and analysed for their external peel, internal peel, and pulp parts (n = 3). The assessment included the weight of visible fine dirt, pH value, oil content, surface morphology and total coliform (TPC). The results showed that the weight of visible fine dirt on RT external peel (93.50 ± 5.00 mg) and the pH value of its external peel and pulp (4.17 ± 0.00 - 5.17 ± 0.00) were significantly higher and more acidic (p<0.05) than those of RS. However, there were insignificant differences (p>0.05) in oil content (0.36 ± 0.7 - 0.38 ± 0.8%) between the external peels of the rambutan samples. Additionally, the surface morphology and image analysis of RS showed more foreign particles, represented as black or white dots on its internal peel and pulp, compared to RT, which was suspected to be yeast. Moreover, the total coliform count for both samples was significantly different (p<0.05) in their external peel and pulp, but it was still within the safe eating limit. The study concluded that environmental pollution and contamination during rambutan handling could cause sore throat.
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Senarathne, S. M. A. C. U., S. M. V. G. A. P. Samarakoon, and D. C. K. Illeperuma. "Rambutan (<em>Nephelium lappaceum</em> L.) Fruit Peel: Possibility of Extraction and Incorporation of the Microencapsulated Crude Extract in Product Development." Tropical Agriculturist 171, no. 2 (2023): 51–62. https://doi.org/10.4038/ta.v171i2.29.

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‘Malwane’ rambutan cultivar is popular due to its attractive reddish color peel and easily separable thick flesh. High consumption of rambutan has led to accumulation of a considerable amount of the peel, which contains anthocyanin and other bioactive compounds. Thus, the objective of the present study was to explore the possibility of extracting and using microencapsulated extract obtained from rambutan peel in product development. The frozen peels were extracted with water at 50 °C, microencapsulated using maltodextrin, and spray-dried to a powder (MESP). Physicochemical parameters of water extract of frozen peels (WEFP) and MESP were studied. Pasta and Jelly were carefully made using the MESP and assess the effectiveness of incorporating MESP. The Total Polyphenolic Content of the WEFP was 24.52 ± 0.47 mg mL-1, amounting to 12.3% (g g-1) of the frozen peel. Anthocyanin Content of 24.76 ± 0.04 μg g-1, TPC of 373 ± 7 mg g-1, Antioxidant Activity of 81%, Moisture Content of 7.8 ± 0.0%, and water activity of 0.41 ± 0.004 were observed for the MESP. The incorporation of the MESP in pasta imparted a reddish color, not changed during boiling of the finished product. This indicates the ability of MESP to impart color in starch-based products processed at high temperatures and re-constituted in boiling water. However, coagulation and darkening of color were evident with jelly. The results of this study revealed the potential of utilizing discarded rambutan peels.
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Arum Kusumahastuti, Dewi Kurnianingsih, Rindang A. Laksono, and Ronal F. Hindra. "Valorization of Rambutan Peel as Adsorbent for Tempeh Wastewater." Jurnal Biologi Tropis 23, no. 2 (2023): 55–60. http://dx.doi.org/10.29303/jbt.v23i2.4792.

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Tempeh is one of Indonesia traditional foods which made from fermentation processed soybean. There is wastewater from tempeh production that usually wasted to the river without further treatment. One of the parameters for wastewater is chemical oxygen demand (COD). Higher COD correlated to the higher risk to the environment. To decrease the COD level of tempeh wastewater valorization rambutan peels as adsorbent was done. The adsorbent was prepared by drying up and powdering rambutan peels. Boehm titration was used to characterize some functional groups of rambutan peels. Optimization of the contact time and the acidity level (pH) was done under room temperature condition. As results, the rambutan peel contains carbocyclic (0,0492%), alkaline functional group (0,0360%), phenol (0,0004%) and lactone (0,0002%). Besides, the optimal condition for the reaction were at pH 11 for 90 minutes that can reduce COD level from 23.840 mg/L to 10.230 mg/L.
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Nadhirah, A. Ainatun, S. T. Sam, N. Z. Noriman, Mohd Mustafa Al Bakri Abdullah, Mohd Firdaus Omar, and H. Kamarudin. "Characterization of Linear Low Density Polyethylene/Rambutan Peels Flour Blends: Effect of Loading Content." Key Engineering Materials 673 (January 2016): 171–79. http://dx.doi.org/10.4028/www.scientific.net/kem.673.171.

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The effect of rambutan peels flour (RPF) content on the tensile properties of linear low density polyethylene filled with rambutan peel flour was studied. RPF was melt blended with linear low–density polyethylene (LLDPE). LLDPE/RPF blends were prepared by using twin screw extruder at 150°C with the flour content ranged from 0 to 25 wt%. The tensile properties were tested by using a universal testing machine (UTM) according to ASTM D638. The highest tensile strength was pure LLDPE meanwhile the tensile strength LLDPE/RPF decreased gradually with the addition of rambutan peels flour. Young’s modulus of rambutan peels flour filled LLDPE increased with increasing fiber loading. The crystallinity of the blends was significantly reduced with increasing RPF content. Instead, the water absorption increased with the addition of RPF content.
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Rostinawati, Tina, Ami Tjitraresmi, and Myra Vania Wisnuputri. "In vitro Activity of Rambutan Binjai (Nephelium lappaceum) Peel Extract from Indonesia to Methicillin-Resistant Staphylococcus aureus (MRSA)." Dhaka University Journal of Pharmaceutical Sciences 17, no. 2 (2018): 197–203. http://dx.doi.org/10.3329/dujps.v17i2.39176.

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Methicillin-resistant Staphylococcus aureus (MRSA) is the most common bacteria causing nosocomial infections with high levels of resistance to available antibiotics. So, it is necessary to search for new compounds to solve this problem. Various studies showed antibacterial activity of rambutan peel but for Rambutan Binjai peel extract that are from Indonesia has never been studied against the MRSA. This study aims to determine the antibacterial activity, the value of minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) using agar diffusion method. The concentration of rambutan peel ethanol extract at as much as 62.5 mg/ml showed the inhibitory diameter i.e 21.3 ± 2.4 mm. MIC and MBC were in the same range, which was between 0.98 (mg/ml) to 1.95 (mg/ml). The activity strength of tetracycline against the extract was at 1:50. This revealed that Rambutan Binjai peel extract had great potency as antibacterial agent to MRSA.&#x0D; Dhaka Univ. J. Pharm. Sci. 17(2): 197-203, 2018 (December)
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P., Rosmia, Anitha Chandran C., Beela G. K., and Suma D. "Nutrient Composition and Antioxidant Potential of Rambutan (Nephelium lappaceum L) Peel." Advances in Research 25, no. 5 (2024): 201–8. http://dx.doi.org/10.9734/air/2024/v25i51153.

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The present study was conducted to assess the nutri-chemical composition and antioxidant potential of rambutan fruit (Nephelium lappaceum L) peel. Red rambutan fruit peel was used in fresh as well as dried form for the study. The nutri-chemical profiling revealed, fresh peel had 24g/100g of carbohydrate, 2.5g/100g of protein, 0.17g/100 g of fat and 0.89g/100g starch. However, dried peel had 55.45g/100g carbohydrate, 5.25g/100 protein, 10.2g/100g fat and 1.00g/100g starch. Crude fiber content of the fresh and dried peel was 0.77g/100g and 0.068g/100g respectively. Moreover, the fresh peel had higher moisture (73%) content than dried peel (4.2%). Vitamin C being heat liable, was found higher in fresh peel (9.31mg/100g). Sodium and potassium levels was found higher in dried peel powder as 1.55mg/100g and 9.4mg/100g respectively. Phytochemical composition of rambutan peel revealed that total polyphenol was higher in dried peel (580mg/100g) when compared to fresh (310 mg/100 g), meanwhile saponin, tannin and terpenoid was found higher in fresh peel as 47mg/100g, 390mg/100g and 5.101mg/100g respectively. Flavonoid content was dominant in dried peel (20.51mg/100g) than that of fresh peel (9.6mg/100 g). The radical-scavenging activity was expressed as IC50, which reported dried peel (43.79μg/100 mL) had strong antioxidant potential than fresh peel (184.39μg/100mL). However, it is concluded that rambutan peel is a potent source of nutrients, bioactive compounds and antioxidants which in turn has immense therapeutic benefits. Furthermore, valorisation of agri-food wastes and by- products can enhance food security and promote sustainable development.
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Trong, Nguyen Trinh, Phu Huynh Le Tan, Dat Nguyen Ngoc, Ba Le Huy, Dat Tran Thanh, and Nam Thai Van. "Optimizing the synthesis conditions of aerogels based on cellulose fiber extracted from rambutan peel using response surface methodology." AIMS Environmental Science 11, no. 4 (2024): 576–92. http://dx.doi.org/10.3934/environsci.2024028.

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&lt;p&gt;A cellulose-based aerogel has been synthesized from rambutan peel to mitigate environmental pollution caused by agricultural waste, rendering it an eco-friendly material with potential applications in oil spill remediation as well as enhancing the value of this fruit. The objective of this study was to extract cellulose from rambutan peel using chlorination and alkalization processes, followed by optimizing the synthesis conditions of cellulose-based aerogels from rambutan peel through experimental designs to improve oil removal efficiency. In this research, cellulose-based aerogel material was synthesized using the sol-gel method, utilizing waste from rambutan peel as the substrate and polyvinyl alcohol as the cross-linking agent, followed by freeze-drying. A central composite design with 30 different experimental setups was employed to investigate the influence of cellulose content (1.0–2.0%), cross-linking agent (polyvinyl alcohol) content (0.1–0.3%), ultrasonic time (5–15 min), and ultrasonic power (100–300W) on the oil adsorption capacity (g/g) of cellulose-based aerogels from rambutan peel. The research findings demonstrated successful extraction of cellulose from rambutan peel through chlorination, followed by softening with 17.5% (w/v) sodium hydroxide. Response surface plots indicated that maximizing the cellulose component could lead to a maximum diesel oil adsorption capacity of up to 52.301 g/g. Cellulose-based aerogel exhibits ultra-lightweight properties (0.027±0.002 g/cm&lt;sup&gt;3&lt;/sup&gt;), high porosity (97.88±0.19), hydrophobicity (water contact angle of 152.7°), and superior oil selective adsorption compared to several commercially available materials in the market, demonstrating promising potential for application in treating oil-contaminated water in real-world scenarios.&lt;/p&gt;
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Dissertations / Theses on the topic "Rambutan peel"

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Gusman, Josephine Azaria, and 林碧靈. "Studies on Extraction, Postharvest Storage, and Microencapsulation of Antioxidant Compounds from Rambutan (Nephelium Lappaceum L.) Peel as Agricultural Waste in Taiwan." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/49678829649817078418.

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碩士<br>國立屏東科技大學<br>食品科學國際碩士學位學程<br>104<br>Rambutan (Nephelium lappaceum L.) is a tropical seasonal fruit indigenously come from South-East Asia. The fruit is rich in vitamins and minerals that can enhance human’s health. Along with the growth of food technology, the fruits have been processed that eventually leads to unutilized peels regarded as waste. According to literature, rambutan peels contain high amount of phenolic compound and possess excellent antioxidant activities. The major phenolic compound in rambutan peel, geraniin, has anti-hyperglycemic and antioxidant activity. Recently, this fruit has been successfully planted in Taiwan, but the studies regarding the optimum extraction condition, postharvest storage, and its utilization or application have not been found. The objectives of this study were to determine the best extraction condition based on total phenolic compound, to investigate fruit qualities especially geraniin and antioxidant activities during postharvest storage, to examine the optimum microencapsulation condition of rambutan peel extract, and to study the shelf life of both non-encapsulated peel powder and encapsulated rambutan peel extract to improve utilization of agricultural waste and increase industrial value. Extraction was conducted based on solvent ratio, ethanol concentration, extraction temperature, and extraction method. Two postharvest storage conditions were carried out; room temperature (3, 6, 9, 12, and 15 days) at 27°C and chilling temperature (5, 10, 15, 20, and 25 days) at 4°C. Both conditions were examined for fruit qualities (weight loss, pH, total soluble solid (TSS), browning index (BI), total phenolic content (TPC), and geraniin content) and antioxidant activities (FRAP, DPPH·, and IC50). Microencapsulation was analyzed using Taguchi experimental design with 3 factors and 3 levels. Three factors were core/wall ratio, wall material, and wall concentration. Storage stability was performed with two storage temperatures (25°C and 40°C) and two storage treatments (non-encapsulated (NE) and encapsulated (E)) consisting of four different conditions; NE25, NE40, E25, and E40. TPC, geraniin, FRAP, and IC50 were analyzed to determine retention rate. Result showed that ultrasonic method gave significantly higher FRAP and total phenolic content. Fruit decay was indicated by higher weight loss and BI, but lower pH, TSS, TPC, geraniin, and antioxidant activities. By the end of the storage time (15 days at room temperature and 25 days at chilling temperature), DPPH· value was still higher and IC50 was still 10 times lower than BHT (200 ppm). Based on microencapsulation efficiency, the most optimum condition were 1:10 for core/wall ratio and MD combined with GA for wall material. For storage stability, higher degradation rate of geraniin was found at non-encapsulation treatment at the same temperature condition and higher temperature indicated higher degradation rate at the same storage treatment. Based on geraniin content, half-life of both NE and E were measured. Encapsulation treatment was able to retain 50% from original geraniin content after 15.73 weeks at 40°C, 44.49 weeks at 25°C, and 177.97 weeks at 5°C of storage. In conclusion, the encapsulated treatment can be stored for about 10 months at room temperature and 3 years at chilling temperature.
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Conference papers on the topic "Rambutan peel"

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Mahirotun, Anggun, Muhtadi, Haryoto, and Andi Suhendi. "Review of pharmacological properties of Rambutan fruit peel extracts." In SIXTH INTERNATIONAL CONFERENCE OF MATHEMATICAL SCIENCES (ICMS 2022). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0128373.

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Saengswarng, Supachoke, and Sirasa Thangdee. "The Estimating of Rambutan's Peel Thickness by Using the Artificial Neural Network for Designing of the Rambutan Peeling Machine." In 2019 8th International Conference on Industrial Technology and Management (ICITM). IEEE, 2019. http://dx.doi.org/10.1109/icitm.2019.8710721.

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Amalia, Rizka, Vita Paramita, Heny Kusumayanti, Maranatha Sembiring, Dina Elvia Rani, and Yusuf Arya Yudanto. "Antimicrobial effectiveness toward the natural dyes stock solution from rambutan (Nephelium lappaceum) peel extract." In PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/1.5140930.

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Alrozi, R., N. A. Zamanhuri, and M. S. Osman. "Adsorption of reactive dye Remazol Brilliant Blue R from aqueous solutions by rambutan peel." In 2012 IEEE Symposium on Humanities, Science and Engineering Research (SHUSER). IEEE, 2012. http://dx.doi.org/10.1109/shuser.2012.6268855.

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Alrozi, Rasyidah, Norashikin Ahmad Zamanhuri, and Mohamed Syazwan Osman. "Removal of methylene blue from aqueous solution by adsorption onto NaOH-treated rambutan peel." In 2012 IEEE Business Engineering and Industrial Applications Colloquium (BEIAC). IEEE, 2012. http://dx.doi.org/10.1109/beiac.2012.6226113.

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Prasetyaningtyas, Wulansari, and Listiani Listiani. "The Effect of Mordan on The Color Depth of Silk Fabric Dyed with Rambutan (Nephelium Lappaceum) Peel Extract." In Proceedings of the 1st International Conference on Education, Humanities, Health and Agriculture, ICEHHA 2021, 3-4 June 2021, Ruteng, Flores, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.3-6-2021.2310930.

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Yusop, Mohamad Firdaus Mohamad, Azrina Aziz, Erniza Mohd Johan Jaya, Noorashrina A. Hamid, Mohd Zharif Ahmad Thirmizir, and Mohd Azmier Ahmad. "Adsorption of methyl red dye by activated carbon derived from rambutan peel via single-stage microwave irradiation technique." In ADVANCES IN FRACTURE AND DAMAGE MECHANICS XX. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0149040.

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Sukatta, Udomlak, Prapassorn Rugthaworn, Nattaporn Khanoonkon, et al. "Synergistic antimicrobial effect of rambutan peel extract and cinnamon essential oil on properties of whey protein isolate based film." In The 9th International conference on Research in Engineering, Science and Technology. Acavent, 2019. http://dx.doi.org/10.33422/9th-rest.2019.04.249.

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Sholikhah, Anggun Mahirotun Nur, and Muhtadi. "Study of Pharmacological Activities and Chemical Content of Rambutan (Nephelium Lappaceum L.) Fruit Peel Extract: A Systematic Review." In 4th International Conference Current Breakthrough in Pharmacy (ICB-Pharma 2022). Atlantis Press, 2022. http://dx.doi.org/10.2991/978-94-6463-050-3_21.

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Suciati, Lusi, Sri Rahayu Lestari, and Betty Lukiati. "Molecular docking studies of geraniin, corilagin, and ellagic acid from rambutan (Nephelium lappaceum L.) peel extract against squalene synthase as potential anti hypercholesterolemia." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0002534.

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