Potential of Recycling Waste Cooking Oil Management

Nurliyana Athirah Mohd Noor, Ang Kean Hua, Owi Wei Ping


Repeatedly used of cooking oil will dangerous human health and destruct environmental quality. Nevertheless, the waste cooking oil should undergo recycling purposes for other usage matter. This research study conducted to determine respondent’s perception on potential of recycling waste cooking oil management in cafeteria operators. 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 respondent’s perception on potential of recycling waste cooking oil management in cafeteria operators. Results indicated method disposal of waste cooking oil are poured into sink are 10 cafeterias, thrown with normal waste are 7 cafeterias, and sell the waste are 3 cafeterias. Next, frequency of oil being used repeatedly in one day for only one time are 2 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’. Conclusions, every university will have the guidelines in manage with the waste cooking oil to cafeterias operators. Mostly the guideline will concern on environmental and human health perspective. Apart from these two categories, university also do highlighted on the usage of recycling of waste cooking oil and suggested to cafeterias operators to adapted the attitude of recycling waste cooking oil. Indirectly, these actions will not only protect the environmental quality, but also increase human health through providing good food quality.



repeatedly cooking oil, human health, environmental quality, waste cooking oil

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