Abstract
Cooking oil is largely used in preparing food. Unfortunately, untreated
cooking oil waste is disposed improperly. Hence, this research study carried
out to determine cafeterias operators in proper waste cooking oil management in
one of the government university. Quantitative approach with questionnaire
method applied, with targeting 20 out of 32 cafeterias operators in sampling
size due to willingly in cooperation. Two categorized are formatted in
collecting the information, namely respondent’s demographic profile and method
disposal of waste cooking oil. Result indicate majority cafeterias operators
choose to thrown into sink without having any treatment, continue by thrown
with normal waste which having primary treatment, and only minority are choose
to sell the waste cooking oil to the relevant parties for further action. As
conclusion, majority cafeterias operators are no following the guidelines in
manage the waste cooking oil and no concerned about the environment with taking
an easy way by dispose the cooking waste into sink and let it flow into drain.
Apart from responsibility towards the environment by cafeterias operators, the
university should also take action through having some activities like campaign
and distributing flyers on the awareness to environment.
Keywords: waste cooking oil, guidelines, campaign, awareness
Citation of Article:
Ping, O.W., & Hua, A.K. (2017). An Analysis of Cafeteria Operators in Proper Waste Cooking Oil Management. International Journal of Research Studies, 1(1), 5-7.
INTRODUCTION
Cooking oil is used for preparation of food. Cooking oil consist of
plant, animals, synthetic fat used in frying, baking and other types of
cooking. Scientific definition for cooking oil is glycerol esters of fatty
acids. Common types of cooking oil use by Malaysian are palm oil, peanut oil,
corn oil and sunflower oil. Normally cooking oil is used as a heat- transfer
medium in frying to generate nicely cooked foods. Cooking oil is typically
liquid, although some oils that contain saturated fat such as coconut oil, palm
oil and palm kernel oil are solid at room temperature.
Malaysia is among top three exporter of palm oil in the world [1]. About
40% of palm oil mostly made into cooking oil, margarine, specialty fats and
oleochemicals. Major of cooking oil made from palm oil [2]. Meanwhile, used
cooking oil term refers to cooking oil that is no longer used in food
production. The main producers of used cooking oil are the restaurants, food
stalls, night market also cafeteria. The disposal of cooking oil becomes a huge
problem because of fried food such as fried chicken, French fries and burgers
can produce as much as 15 litres of used cooking oil per day not including
restaurants that provide Malay food. There are more than hundreds of restaurants in Malaysia and larger volume of used cooking
oil is generated per day. Therefore, this research study is conducted to
determine cafeterias operators in proper waste cooking oil management.
Methods and Materials
This research study is carry out based on one of government’s university
in Malaysia. The total cafeteria that running the business are 39, but only 20
cafeterias were selected as sampling size in providing information due to
willingly in giving cooperation [3-4]. In collecting data, questionnaire will
be distributed to the selected sampling size, which will receive information on
respondent’s demographic profile and respondent’s perceptions towards the
awareness in used cooking oil management [5].
Figure 1: Selected area for research study.
Results and Discussions
According to Table 1, respondent’s demographic profile is involved with
gender, age, occupation types, monthly income, and education level. In gender,
female are the highest rating with 55 respondents while male are 25
respondents. In age, 21 to 30 are the highest respondents with 29, continue by
31 to 40 with 28 respondents, 41 to 50 with 14 respondents, and lowest are more
than 51 with 9 respondents. Next, majority respondents are working there are
non-owner with 57 people while owner only 23 people. Lastly, most of the
respondents are only having the education level until primary school with 48
respondents, continue with secondary school with 19 respondents, pra-university
level are 8 respondents, and the least are university level with 5 respondents.
Based on the Table 2 for method disposal of waste cooking oil, majority
cafeterias operators choose to thrown into sink without having any treatment,
which involve with college 5 (1,2,3), college 12 (4), college 7, and food court
(2,3,4,5); continue by thrown with normal waste which having primary treatment
are college 12 (3,5), college 11 (1,2,3), food court 1, and Academy of Islamic
Study. Lastly, only minority cafeterias operators like college 12 2, Faculty of
Science, and Student Complex are choose to sell the waste cooking oil to the
relevant parties for further action.
Table 1: Respondent’s demographic profile.
Table 2: Method disposal of waste cooking oil.
Conclusion
As conclusion, if cafeterias operators are following the guidelines that
provided by the university, most probably the water pollution especially
involve with river can be prevent and reduce. Based on the analyzed result indicate
that majority cafeterias operators are no concerned about the environment and
taking an easy way by dispose the cooking waste into sink and let it flow into
drain. Apart from responsibility towards the environment by cafeterias
operators, the university should also take action through having some
activities like campaign and distributing flyers on the awareness to
environment.
References
[1] Noor, N.A.M. & Hua, A.K. (2016) Cooking Oil
Management in Cafeteria Operator: A Review. International Research Journal of
Humanities & Social Science, 1(4), 29-39.
[2] Noor, N.A.M., Hua, A.K., & Ping, O.W.
(2016). A Review of Research Framework inCooking Oil Management in Cafeteria
Operator: A Case Study in University Perspective. Journal of Scientific and
Engineering Research, 3(4), 78-84.
[3] Hua, A. K. (2016). Pengenalan Rangkakerja
Metodologi dalam Kajian Penyelidikan: Satu Kajian Kes. Malaysian Journal of
Social Science and Humanities, 1(1), 17-23.
[4] Chua, Y. P. (2011). Kaedah dan statistik
penyelidikan: kaedah penyelidikan. Mcgraw-Hill Education.
[5] Hua, A.K. (2016). Mengenai penyelidikan dan
kajian kes: Satu tinjauaan literatur. Geografia: Malaysian Journal of Society
and Space, 12(10), 4955.