000			03218ntm a2200337 i 4500
003			MY-KuUP
005			20261007103825.0
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007			ta
008			261007t20262026my a|||fr|||| 000 0 eng d
020			_aTHE0010824 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFSTI .Q37 2026 r Thesis
100	1		_aMuhammad Qasim Ali , _eauthor.
245	1	0	_aEnhancement of bioactive compounds during the development of synbiotic beverages from (eucheuma cottonii) seaweed through submerged fermentation / _cMuhammad Qasim Ali
264		1	_aKuantan, Pahang : _bUMPSA, _c2026
264		4	_c© 2026
300			_axv, 182 pages : _billustrations ; _c30 cm. + _e1 CD-ROM.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Industrial Sciences and Technology
502			_aThesis (Doctor of Philosophy) -- Universiti Malaysia Pahang - 2026
504			_aInclude bibliographical reference
520	3		_aSeaweed (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.
610	2	0	_aFaculty of Industrial Sciences and Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
942			_2lcc _cTHESIS
999			_c105685 _d105691