000			03029ntm a2200349 i 4500
003			MY-KuUP
005			20260709175433.0
006			t|||||r|||| 000 0
007			ta
008			260709t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010698 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .N39 2025 r Bc.
100	0		_aNur Nazifah Binti Ismail, , , _eauthor.
245	1	0	_aEffect of fermentation time and type of inoculum on nutrient content of fermented palm kernel cake / _cNur Nazifah Binti Ismail
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_a53 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		_aBy 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.
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/47560
942			_2lcc _cPSM
999			_c105164 _d105170