MARC details
| 000 -LEADER |
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| fixed length control field |
03094ntm a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260622163736.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t|||||r|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260622t20242024my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010616 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FTKKP .F35 2024 r Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Muhammad Nur Amirul Faiz Bin Mohd Norafizd, , , |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Investigate the protein sources for fish meal formulation / |
| Statement of responsibility, etc. |
Muhammad Nur Amirul Faiz Bin Mohd Norafizd |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2024 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2024 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 42 pages : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Chemical and Process Engineering Technology |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Fish meal is a widely accepted protein source in fish feed formulation, making it a highly demanded ingredient and contributing to its increased cost. Today, the increase in freshwater fish processing and mushroom cultivation has led to a significant amount of waste being produced, including fish waste and mushroom waste. This waste cannot have discharged into the river because it can lead to the environmental concerns. As environmental awareness grows, extensive study has been conducted to convert these waste into value-added as the main protein sources for fish feed formulation. The purpose of this study is to investigate the effect of different the ratio of between fish waste, (FW) and mushroom waste, (MW) and fish waste, (FW) and rice bran, (RB) as protein sources in fish meal formulation. Several major procedures have been used in the formulation of fish feed, including the drying and grinding of FW and MW. Formulation process of fish feed into five different ratio samples between FW, MW and RB such as sample 1 (90% FW:10% starch), sample 2 (60% FW:30% RB:10% starch), sample 3 (45% FW:45% RB:10% starch), sample 4 (60%FW:30% MW:10% starch) and sample 5 (45% FW:45% MW:10% starch). The formulated samples were undergoing the fermentation process using EM4 in four days, followed by the pelleting process. Each samples were analysed for protein content, lipid content, ash, and moisture content in order to determine the suitable ratio for fish meal formulation. The highest results for protein and lipid contents are 31.41% and 10.47% respectively. Thus, it could be concluded that the best ratio is in sample 2 that consist of 60% of FW, 30% of RB and 10% of starch. Keyword: Fish meal, Alternative protein sources, Fish waste, Mushroom waste, Sample analysis |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Faculty of Chemical and Process Engineering Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Theses |
| General subdivision |
Dissertations |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
https://umpir.ump.edu.my/id/eprint/47021 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |