MARC details
| 000 -LEADER |
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| fixed length control field |
02780ntm 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 |
20260811125054.0 |
| 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 |
260811t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010949 (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 .A33 2025 r Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Aina Farzana Binti Shahbudin, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Influence of inoculum type and size on nutrient content of rice bran using solid state fermentation / |
| Remainder of title |
|
| Statement of responsibility, etc. |
Aina Farzana Binti Shahbudin |
| 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 |
47 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 Technology (Hons) ) -- 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. |
About 64% of the nutrients in rice are found in rice bran, the primary by-product of rice milling. The usefulness and added value of rice bran can be further enhanced by using fermented technology, which can also improve absorption efficiency. The nutritional value and purpose of rice bran extracts and fermented products have been thoroughly investigated in recent years. This study explores the potential of SSF to upgrade the nutritional quality of rice bran by employing palm oil decanter cake (DC), Rhizopus oligosporus (Ragi) and Effective Microorganisms (EM4) fungi as inoculants. The effects of fermentation on protein content, total phenolic content, crude fibre, sugar content, and lactic acid production were evaluated using using Bradford assay, DNS assay, FeCl3 assay and AOAC protocols respectively. The results among the inoculum types and sizes evaluated, R. Oligosporus was the most effective inoculum with 4.5 wt%. of its size. Compared to other inoculants such as DC and EM4, it enhanced the highest PC of rice bran by 125%, from 1.69 mg/g (unfermented) to 3.80 mg/g (fermented) after 3 days of fermentation. The results suggest that SSF can improve the nutritional composition of rice bran, making it a valuable feed ingredient for animal and aquaculture industries. This research highlights the potential of utilizing rice bran fermentation to create value-added products and contribute to sustainable agricultural practices. |
| 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 |
|---|
| 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/47783 |
| 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 |