Kheirudin, Muhammad Syamil (2024) Knowledge and practice level regarding repeatedly heated cooking oil among cafeterias operators and determination of peroxide value at Universiti Putra Malaysia, Serdang. [Project Paper] (Submitted)
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Abstract
Introduction: In Malaysia, deep fried food is so common, favoured, and easily available nationwide such as fried chicken, keropok lekor, banana fritters and others. In most cases, during food preparation, food premise operators tend to recycle the cooking oil to reduce the cost of replacing the oil and tend to discard the cooking oil only after it emits an unpleasant smell or after it turns dark or foamy. This situation is mainly due to the lack of awareness and knowledge among them regarding the handling of repeatedly heated cooking oil (RHCO). Objective: This study aims to determine the association between knowledge and practice level regarding RHCO among cafeterias operators in Universiti Putra Malaysia, Serdang as well as to determine the peroxide value (PV) in RHCO samples. Method: This cross-sectional study was conducted in Universiti Putra Malaysia, Serdang. Cafeterias operators aged 18 and above were recruited and self-administered questionnaire was distributed to 87 respondents. 30 cooking oil samples were also collected from the participating cafeterias and analysed by iodometric titration method to determine the PV. Result: Majority (47.1%) of the respondents had a moderate knowledge and a good practice on RHCO. The practice on RHCO is attributed to the knowledge on RHCO (x2 = 13.596, p = 0.009), highest education level (x2 = 10.030, p = 0.040), and household monthly income (x2 = 6.941, p = 0.031). The predictor for good practice on RHCO was high level of knowledge (OR = 5.563), secondary education level (OR = 9.418) and aged 40 and above (OR = 2.42x1010). Additionally, the level of knowledge on RHCO was associated with highest education level (x2 = 13.295, p = 0.010), and household monthly income (x2 = 8.936, p = 0.011). The predictor of high level of knowledge on RHCO were the highest education level which are the tertiary level (OR = 32.134) and secondary level (OR = 13.819), and those from middle- and high-income group (OR = 6.31x108). PV in collected oil samples (mean ± SD = 5.98 ± 4.18) is significantly lower than standard limit set by the AOCS of 10mEqO2/kg with only 8 samples (26.7%) exceeded the limit. There was also significant association between number of sessions of RHCO with PV (x2 = 25.109, p < 0.001). Conclusion: The main predictors of knowledge level on RHCO were the highest education level and household monthly income, and the main predictors of practice level on RHCO are the knowledge level on RHCO, followed by highest education level and age group. An increase in number of sessions of RHCO were associated with increasing PV. Therefore, increasing knowledge and awareness of RHCO issues among them is crucial for implementing good practices in the usage of RHCO. Keywords: repeatedly heated cooking oil, knowledge and practice level, socio-demographic factors, peroxide value
| Item Type: | Project Paper |
|---|---|
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 29 Apr 2025 06:19 |
| Last Modified: | 16 Oct 2025 02:55 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2382 |
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