MARC details
| 000 -LEADER |
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| fixed length control field |
03029ntm 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 |
20260709175433.0 |
| 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 |
260709t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010698 (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 .N39 2025 r Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Nur Nazifah Binti Ismail, , , |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Effect of fermentation time and type of inoculum on nutrient content of fermented palm kernel cake / |
| Statement of responsibility, etc. |
Nur Nazifah Binti Ismail |
| 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 |
2025 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2025 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
53 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 - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
By examining the impact of inoculum type and fermentation duration on fermented palm kernel cake using solid state fermentation (SSF), this study seeks to evaluate the potential for waste from oil palm plantations and processing mills to be converted into value-added products for feed meal applications. Solid state fermentation was employed to enhance the palm kernel cake's nutritional profile. The process included several inoculums, such as Decanter cake, Rhizopus oligosporus, and effective microorganisms, and the fermentation periods ranged from one to five days. The palm kernel cake was extracted once the fermentation process was finished, and then a thorough examination of several important nutritional elements was conducted. Measurements of the soluble protein, reducing sugar, total phenolic content, lactic acid, and fiber contents were also included of this investigation. The study's conclusions showed that the length of the fermentation process and the kind of microbe employed for the inoculation both significantly affected the palm kernel cake's nutritional boost. Decanter cake, Rhizopus oligosporus, and effective microorganism all made distinct contributions to the fermentation process, which led to differing levels of nutritional enhancement. Furthermore, the length of the fermentation phase was important; varying lengths of time produced varying degrees of improvement in the concentration of soluble protein, reducing sugar, total phenolic content, lactic acid, and fiber. The study concluded that the kind of inoculum used, and the duration of the fermentation period had a substantial impact on the nutritional enrichment of palm kernel cake through solid state fermentation. |
| 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/47560 |
| 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 |