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008			260622t20242024my a|||fr|||| 000 0 eng d
020			_aTHE0010616 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .F35 2024 r Bc.
100	0		_aMuhammad Nur Amirul Faiz Bin Mohd Norafizd, , , _eauthor.
245	1	0	_aInvestigate the protein sources for fish meal formulation / _cMuhammad Nur Amirul Faiz Bin Mohd Norafizd
264		1	_aKuantan, Pahang : _bUMPSA, _c2024
264		4	_c© 2024
300			_axiii, 42 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024
504			_aInclude bibliographical reference
520	3		_aFish meal is a widely accepted protein source in fish feed formulation, making it a highly demanded ingredient and contributing to its increased cost. Today, the increase in freshwater fish processing and mushroom cultivation has led to a significant amount of waste being produced, including fish waste and mushroom waste. This waste cannot have discharged into the river because it can lead to the environmental concerns. As environmental awareness grows, extensive study has been conducted to convert these waste into value-added as the main protein sources for fish feed formulation. The purpose of this study is to investigate the effect of different the ratio of between fish waste, (FW) and mushroom waste, (MW) and fish waste, (FW) and rice bran, (RB) as protein sources in fish meal formulation. Several major procedures have been used in the formulation of fish feed, including the drying and grinding of FW and MW. Formulation process of fish feed into five different ratio samples between FW, MW and RB such as sample 1 (90% FW:10% starch), sample 2 (60% FW:30% RB:10% starch), sample 3 (45% FW:45% RB:10% starch), sample 4 (60%FW:30% MW:10% starch) and sample 5 (45% FW:45% MW:10% starch). The formulated samples were undergoing the fermentation process using EM4 in four days, followed by the pelleting process. Each samples were analysed for protein content, lipid content, ash, and moisture content in order to determine the suitable ratio for fish meal formulation. The highest results for protein and lipid contents are 31.41% and 10.47% respectively. Thus, it could be concluded that the best ratio is in sample 2 that consist of 60% of FW, 30% of RB and 10% of starch. Keyword: Fish meal, Alternative protein sources, Fish waste, Mushroom waste, Sample analysis
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47021
942			_2lcc _cPSM
999			_c105014 _d105020