03218ntm a2200337 i 4500 MY-KuUP 20261007103825.0 t||||fr|||| 000 0 ta 261007t20262026my a|||fr|||| 000 0 eng d THE0010824 (Local) Hardback UMPSA eng UMPSA rda FSTI .Q37 2026 r Thesis Muhammad Qasim Ali , author. Enhancement of bioactive compounds during the development of synbiotic beverages from (eucheuma cottonii) seaweed through submerged fermentation / Muhammad Qasim Ali Kuantan, Pahang : UMPSA, 2026 © 2026 xv, 182 pages : illustrations ; 30 cm. + 1 CD-ROM. rdacontent text rdamedia unmediated rdacarrier volume rda text file PDF Faculty of Industrial Sciences and Technology Thesis (Doctor of Philosophy) -- Universiti Malaysia Pahang - 2026 Include bibliographical reference 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. Faculty of Industrial Sciences and Technology Dissertations Universities and colleges Dissertations Theses Dissertations lcc THESIS 0 0 lcc 0 6 REF 10000 10000 2026-10-07 0 FSTI .Q37 2026 r Thesis T000005686 2026-10-07 10:39:37 1 2026-10-07 THESIS 0 0 lcc 0 6 REF 10000 10000 2026-10-07 0 CD14082 T000005687 2026-10-07 10:40:37 1 2026-10-07 ACCOM 105685 105691