Manuscript Number : SISRRJ117

Waste Cooking Oil Management towards Human Health - An Analysis

Authors(2) :-Nurliyana Athirah Mohd Noor, Ang Kean Hua

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.

Authors and Affiliations

Nurliyana Athirah Mohd Noor
Department of Environmental Science and Management, Institute of Biological Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
Ang Kean Hua
Faculty of Environmental Studies, Universiti Putra Malaysia, UPM Serdang, Selangor Darul Ehsan

Waste Cooking Oil, Human Health, Quality Life, Repeatedly

  1. Akademi Science Government (2012). Prioritizing Policy Options to Prevent
  2. Obesity : Cooking Oil Subsidy. Retrieved from www.moh.gov.my
  3. Kubow S. (1992). Routes of formation and toxic consequences of lipid oxidation products in
  4. foods. Free Radic Biol Med 12(1): 63-81.
  5. Kulkarni, M. G. & Dalai, A. K. (2006). Waste cooking oil-an economical source for biodiesel:
  6. A review. Ind. Eng. Chem. Res, (45): 2901-2913.
  7. Payri, F., Macia'n, V., Arregle, J., Tormos, B., (2004). Heavy-duty diesel engine performance
  8. and emission measurements for biodiesel (from cooking oil) blends used in the ECOBUS Projet. SAE paper 05-01 -2205.

Publication Details

Published in : Volume 1 | Issue 1 | January-February 2018
Date of Publication : 2018-01-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 35-38
Manuscript Number : SISRRJ117
Publisher : Shauryam Research Institute

ISSN : 2581-6306

Cite This Article :

Nurliyana Athirah Mohd Noor, Ang Kean Hua, "Waste Cooking Oil Management towards Human Health - An Analysis", Shodhshauryam, International Scientific Refereed Research Journal (SHISRRJ), ISSN : 2581-6306, Volume 1, Issue 1, pp.35-38, January-February.2018
URL : https://shisrrj.com/SISRRJ117

Article Preview