Effect of fermentation time and type of inoculum on nutrient content of fermented palm kernel cake / Nur Nazifah Binti Ismail

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

Include bibliographical reference

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.