Abstract
Cooking oil is compulsory to prepare the food. Nevertheless, repeatedly used cooking oil will impact to human health. This research study conducted to determine cafeterias operators’ perception in waste cooking oil management towards human health. 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 cafeterias operators’ perception in waste cooking oil management towards human health. Results indicated frequency of oil being used repeatedly in one day for only one time are two cafeterias, while using the oil for three times are 3 cafeterias, and others are stay for two time in repeating using cooking oil. Lastly, the level of knowledge of respondents towards human health indicate the answer for ‘yes’ are 5 cafeterias, while answering ‘no’ are 5 cafeterias, and others cafeterias operators stay for answer ‘not sure’. Conclusion, cafeterias operators are compulsory to follow the guidelines provided by university, which concerned on environmental perspective that prevention from continuously contaminated the water quality. Apart from that, the guidelines are also highlighted about health food, where majority cafeterias operators should not repeatedly use cooking oil because the oil is already considered as waste cooking oil. The negatively impact from repeatedly used cooking oil not only bring human health decrease, but also reduce the quality of students live in continue study in university.
Keywords: Waste Cooking Oil, Human Health, Quality Life, Repeatedly
Citation of Article:
Noor, N.A.M., & Hua, A.K. (2018). Waste Cooking Oil Management towards Human Health-An Analysis. Shodhshauryam, International Scientific Refereed Research Journal, 1(1), 35-38.
INTRODUCTION
Cooking oil is essential during preparation of food. Common types of cooking oil used in Malaysia country are palm oil, peanut oil, corn oil, and sunflower oil. 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, where 40% of palm oil are used for cooking oil, margarine, specialty fats and oleochemiclas. Generally, cooking oil is made from palm oil. The main producer for cooking oil is restaurants, food stalls, night market as well as cafeteria. According to statistic, Malaysia restaurants are the highest user for cooking oil especially restaurants, which in-turn producing larger volume of used cooking oil generated per day (Akademi Science Government, 2012). Estimation for cooking oil in Malaysia was reported 7000 tons a month in 2010 (Akademi Science Government, 2012).
The Figure 1 showed consumption versus allocation of cooking oil in 2010. From the graph indicate highest consumption of cooking oil is on January and on Ramadhan month with more than 73, 000 000 tons. Although the fasting month is carry out within the month, but majority restaurant, hotel night market or even ‘Bazar Ramadhan’ are open during evening to provide various foods, which become the main reason to increase the graph in consumption of cooking oil. On the other hands, Akademi Science Government (2012) stated that there is top 8 Malaysian favorite food compulsory needed cooking oil for preparation, which can be showed in Table 1.
It was reported that waste cooking oil is widely produced all over the world (Kulkarni and Dalai, 2005). Improper waste management of cooking oil leads to discharge of waste cooking oil to environment and this will effect environment and bring dangerous to human health. The increasing production of waste cooking oil from household or food industrial source is growing problem in Malaysia. The waste cooking oil is regularly poured down directly to sink or drain which resulting the problems to wastewater treatment plants. Fat, oil and grease cause major problems to drain and sewers. When the cooking oil waste is discarded into the kitchen sinks or drains, it will cause blockage. Indirectly, this action will cause water pollution when the wastes cooking oil are entering the streams and rivers. Oils and grease may cause the clogging of the pipes because they stick to the inner walls and reduce the diameter of the sewer pipes. Sewage spills will occur when the layer is thicker. Afterwards, the worst condition may happen when it’s disrupts normal operations sue to the oil reaches the wastewater treatment plants and both maintenance costs and the rates to be paid for the purification of the water will increase (Payri et al., 2004).
Apart from that, repeatedly used of cooking oil can cause adverse effect to the human health. However, this practice becomes common among Malaysian without concerned and aware about the negativity of waste cooking oil can harm the human health (Kubow, 1992). Many local communities are not aware the issues due to lack information and knowledge of waste cooking oil management especially the food outlet business operators. Although the benefits of waste cooking oil to be recycled several times that can contribute the potential as value-added products such as biodiesel, lubricants, biopolymers or soap, however, the human body could not ‘accept’ and bring harm to healthy. Therefore, drastic action towards awareness must be taken to overcome possibility harming human health. This research study carried out to determine cafeterias operators’ perception in waste cooking oil management towards human health.
METHODOLOGY
This study concentrates on one of the government’s university in Malaysia. The total cafeterias that carry out the business are 39. Fortunately, only 20 cafeterias are willing to provide the information for this study. In collecting data, quantitative approach with questionnaire methods is applied by distributing the form to 20 sampling size. The questionnaire only divided into two categories, namely (1) respondent’s demographic profile, and (2) respondent’s perception in waste cooking oil management towards human health.
RESULTS AND DISCUSSION
Table 1 shows respondent’s demographic profile. 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.
Meanwhile, respondent’s perception in waste cooking oil management towards human health can be involve with method disposal of waste cooking oil, frequency of oil being used repeatedly in one day, and level of knowledge of respondents towards human health. In 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. Continuously, frequency of oil being used repeatedly in one day stated college 5 (1) and Faculty of Science are using the oil for one time, while college 12 (3), college 7, and Food Court 4 using the oil for three times, and others are stay for two time in repeating using cooking oil. Lastly, the level of knowledge of respondents towards human health indicate the answer for ‘yes’ are college 5 (1), college 12 (4), Faculty of Science, Academy of Islamic Study, and Student Complex; while answering ‘no’ are college 5 (2 and 3), college 11 (2), college 7, and Food Court 4; and others cafeterias operators stay for answer ‘not sure’.
CONCLUSION
Cafeterias operators are compulsory to follow the guidelines provided by university, which concerned on environmental perspective that prevention from continuously contaminated the water quality. Apart from that, the guidelines are also highlighted about health food, where majority cafeterias operators should not repeatedly use cooking oil because the oil is already considered as waste cooking oil. The negatively impact from repeatedly used cooking oil not only bring human health decrease, but also reduce the quality of students live in continue study in university.
REFERENCES
[1] Akademi Science Government (2012). Prioritizing Policy Options to Prevent Obesity : Cooking Oil Subsidy. Retrieved from www.moh.gov.my
[2] Kubow S. (1992). Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic Biol Med 12(1): 63-81.
[3] Kulkarni, M. G. & Dalai, A. K. (2006). Waste cooking oil-an economical source for biodiesel: A review. Ind. Eng. Chem. Res, (45): 2901-2913.
[4] Payri, F., Macia'n, V., Arregle, J., Tormos, B., (2004). Heavy-duty diesel engine performance and emission measurements for biodiesel (from cooking oil) blends used in the ECOBUS Projet. SAE paper 05-01 -2205.