MARC details
| 000 -LEADER |
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| fixed length control field |
03218ntm a2200337 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 |
20261007103825.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fr|||| 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 |
261007t20262026my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010824 (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) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FSTI .Q37 2026 r Thesis |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Muhammad Qasim Ali , |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Enhancement of bioactive compounds during the development of synbiotic beverages from (eucheuma cottonii) seaweed through submerged fermentation / |
| Statement of responsibility, etc. |
Muhammad Qasim Ali |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2026 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2026 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 182 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 CD-ROM. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Industrial Sciences and Technology |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (Doctor of Philosophy) -- Universiti Malaysia Pahang - 2026 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Seaweed (Eucheuma cottonii) have a good source of bioactive compounds, antioxidants, essential amino acids, vitamins, minerals, phytochemicals, and functional food developments. A study explored the enhancement of bioactive compounds in synbiotic beverage production through submerged fermentation using seaweed. The submerged fermentation process, involving probiotic bacteria and yeast, enhances the extraction and bioavailability of these bioactive compounds while improving the sensory and functional properties of beverage products. synbiotic improve the balance of gut bacteria, whereas prebiotics nourish these beneficial microbes. The specific objectives of this study were to screen the fermentation with kombucha SCOBY and Lactobacillus spp. for an actual yield of total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity, using parameters (pH, sugar content, alcohol content, and fermentation days). Response surface methodology was applied to determine the optimal fermentation conditions. Determine the effects of submerged fermentation on the profiling and characteristics of Synbiotic beverages, such as volatile compounds and functional group characteristics. Results obtained indicate that SCOBY-based seaweed beverages have a high phenolic and flavonoid content, increase antioxidant activity, and protein content with an increase in the time of fermentation. The optimum submerged fermentation conditions using RSM were found at 30 days, 21 °C, and 64 g sugar concentration, respectively, with a desirability value of 0.9886. To determine whether the SCOBY-based synbiotic beverage has high nutritional and sensory characteristics. It emphasises that Synbiotic beverages have good nutritional and functional properties. Therefore, the application of submerged fermentation in the seaweed processing industry can contribute to the development of value-added food ingredients with enhanced bioactivity and nutritional value. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Sciences and 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 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |