Nutritional improvement of coconut residue via fermentation process using effective microorganisms (em)

Abstract

A study was conducted to determine the nutritional value of coconut residue produced via fermentation process by using Effective Microorganisms Activated Solution (EMAS). The study was carried out at Freshwater Hatchery and Laboratory of Anatomy and physiology of University Malaysia Terengganu (UMT). In this project, three treatments and three replicates for each treatment was conducted. There were 33 samples were taken in 5 times sampling which on day 0, 3, 7, 14 and 30. The pH value of fermented coconut residue was taken daily. The proximate analysis was conducted for all samples. The moisture content, ash content and crude protein content were increased via fermented with EM while there was decrease of the crude lipid content, crude fibre content and carbohydrate content in fermented coconut residue with EM. By this study, the coconut residue that has upgraded its nutritional value by using Effective Microorganisms (EM) can be commercialized in future. It can be use to produce food for aquatic animals. Its has several potential values in term of a great money-saving tactic because it has a potential low-cost agro-waste in the fish diet, ability to recycle the waste and good source of generating income