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008			260709t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010695 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .A84 2025 r Bc.
100	0		_aNur Athirah Binti Mohamad Yamin, , , _eauthor.
245	1	0	_aEffect of temperature and moisture content on nutrient content of fermented oil palm frond for animal feed / _cNur Athirah Binti Mohamad Yamin
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axv, 48 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 - 2025
504			_aInclude bibliographical reference
520	3		_aOil palm fronds (OPF), a waste product of palm oil plantations in Malaysia, have beneficial applications as animal feed. Livestock are commonly fed with oil palm fronds as a source of forage. OPF is rich in fiber, which is essential for the proper functioning of the digestive system in ruminants. However, OPF has low protein content which necessitates enhancement through solid-state fermentation (SSF) to improve the nutritional value. In SSF, microbial growth is susceptible to the surrounding temperature, and the moisture content of the substrate which is crucial for maintaining its physical and biological properties. Therefore, this study aims to investigate the effect of temperature and moisture content on the enhancement of nutrient content of fermented oil palm fronds via SSF. Ragi containing Rhizopus oligosporus was used as an inoculum for the SSF process. During the SSF of three days, temperature (25°C, 30°C, 35°C, and 40°C) and moisture content (65%, 70%, 75%, 80%, 85% and 90%) were varied and run according to one-factor-at-a-time (OFAT). Then, the fermented OPF was analyzed for protein content, lactic acid concentration, fiber content, phenolic compounds and reducing sugar. The validation was carried out in triplicate by using the optimum temperature and moisture content obtained using OFAT. After fermentation, protein increased by 1.1-fold, lactic acid increased by 0.6-fold, phenolic increased by 3.1-fold, and reducing sugar increased by 3.6-fold. The objective of this study which is the enhancement of nutrient content of fermented oil palm fronds was achieved. In conclusion, OPF nutritional enrichment by SSF is significantly impacted by microbial temperature and moisture content. As recommendation, since pH directly impacts the development and viability of the microorganisms involved in SSF, its effect should be taken into consideration as well.
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/47558
942			_2lcc _cPSM
999			_c105161 _d105167