Che Ismail, Che Mohamad Fikri (2019) Level of knowledge and practice among banana fritter hawkers regarding oil quality under Kajang Municipal Council and determination of peroxide value in repeatedly heated cooking oil. [Project Paper] (Submitted)
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Abstract
Introduction : Banana fritter is one of the famous local street food and is prepared by deep frying method. Peroxide is a major concern in deep frying session due to its bad effects to the health such as hypertension and cancer. The peroxide can be found in the cooking oil after several cycles of deep frying process and the amount will increase with the increase of repeatition. Objective : The aim of this study was to evaluate the level of knowledge and practice among banana fritter hawkers regarding oil quality and determination of peroxide value (PV) in repeatedly heated oil used in their food preparation. The socio-demographic information of the respondents, level of knowledge and practice were also identified. This study also assessed the correlation between PV with the level knowledge and practice as well as correlation between practice with knowledge. Methodology : The study design was cross sectional study while the sampling method was convenient sampling. The study locations were the night markets under Kajang Municipal Council and the respondents were banana fritter hawkers. The modified questionnaires were used to assess the level of knowledge and practice and its comprised of four sections. The PV was measured using iodiometric titration technique from American Oil Chemist Society (AOCS). The IBM SPSS Statistic Version 22 was used to run the statistical analysis for each objective. The statistical analysis used were descriptive analysis, one sample T-test, Spearman correlation and Chi-square. Result : There were 123 respondents enrolled this study which consists of 58 male and 65 female. The age of respondents were in the range of 18-56 years old and all of them were Malays. Majority of respondents (92.6%) had secondary education while respondents with tertiary education only 7.3%. The level of knowledge and practice among respondents regarding oil quality were in the moderate level with the percentage of 93.4% and 48.7% respectively. There was a significant correlation between knowledge and practice level of respondents toward oil quality (r=0.368 , p=0.001). In addition, there was a significant association between knowledge level with the respondent's age (x2=6.217,p=0.013). There was also a significant relationship between practice level with the age (x2-6.183,p=0.013) of the respondents. In term of PV, 14.6% oil samples exceeded the limit of 10 mEqO2/kg and consider not safe for consumption. There was no significant correlation between PV with knowledge (r=0.071,p=0.433) and practice (r=0. l 13,p=0.214) level. Conclusion: It is important to increase the practice level of respondents since most of them had moderate level. The knowledge also should be improve as it can influence the respondents practice towards cooking oil. Although most of the samples were below the limit recommended by the AOCs, well planned action is needed to ensure all food especially banana fritters, that reach the customer is in high quality and for safe for consumption. Keywords : Peroxide, deep frying, banana fritters, knowledge, practice
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 28 May 2025 06:50 |
| Last Modified: | 28 May 2025 06:50 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2413 |
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