Determination of repeatedly heated cooking oil quality and knowledge, attitude and practice among night market food outlet operators Under Kajang Municipal Council, Selangor

Baharuddin, Nur Inarah (2016) Determination of repeatedly heated cooking oil quality and knowledge, attitude and practice among night market food outlet operators Under Kajang Municipal Council, Selangor. [Project Paper] (Submitted)

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Abstract

Introduction: Repeatedly heated cooking oil is the most widely used cooking practices which may cause health effect due to the increased of Peroxide Value (PV) in the oil. The PV is the best method to use as an indicator of cooking oils quality. The high PV showed the low quality of cooking oils. Objectives: This present study was performed to determine PV in repeatedly heated cooking oil and knowledge. attitude and practice among night market food outlet operators. This study also aimed to associate knowledge with attitude and practice as well as to associate attitude with practice. Methodology: The oils samples (N-100) were collected in the last use of deep-frying activities from the vendors which are selling fried foods. The PV in the c o o h g oil sample are measured using iodometric titration, and the readings were compared to the American Oil Chemists Society (AOCS) standard of 10 mEqO²/kg for the limit of PV in the cooking oils. Meanwhile, the questionnaires were distributed to collect data from the respondents through face-to-face interview. A total of 121 respondents took pan in this survey. Result: The results showed that 18 samples (1 8%) from 100 oil samples exceeded the PV standard. This mostly obtained from Hentian Kajang, Seksyen 3, Bandar Teknologi Kajang, and Taman Sen Nanding night market. Majority (41.3%) of respondents had either moderate or low (48.8%) level of knowledge regarding repeatedly heated cooking oil quality. A total of respondents had poor (62.8%) attitude while (83.5%) had moderate practice. There was a significant association between knowledge and attitude (χ²=15.487, p=0.017. However, there were no significant association between knowledge and their practice (χ²=6.940 p=0.55). As well as attitude and their practice regarding the usage of repeatedly heated cooking oil (χ²=9.178, p==0.164). Conclusion: Had been proven that PV increased when repeatedly heated cooking oils and the level of knowledge, attitude and practice needs to be improved in order to ensure the safety of fried food purchased from such establishments. Keywords: repeatedly heated cooking oils, peroxide value (PV), night market food outlet operators

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Muhamad Fazril Awang
Date Deposited:	23 Nov 2022 03:55
Last Modified:	23 Nov 2022 03:55
URI:	http://psaspb.upm.edu.my/id/eprint/503

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