Estimates and physicochemical properties of food waste in Bandar Baru Bangi

Estimating the quantity and physicochemical characterization of food waste is necessary to optimize composting process. A survey was conducted to estimate the amount of food waste generated by commercial (n=10) and household (n=50) sectors in Bandar Baru Bangi. The presence of cooked rice residue, m...

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Main Authors:	Leow, Kim Teck, Aminah Abdullah, Mushrifah Idris
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2010
Online Access:	http://journalarticle.ukm.my/7395/ http://journalarticle.ukm.my/7395/ http://journalarticle.ukm.my/7395/1/01_Md_Yeaminhossain.pdf

id	ukm-7395
recordtype	eprints
spelling	ukm-73952016-12-14T06:43:57Z http://journalarticle.ukm.my/7395/ Estimates and physicochemical properties of food waste in Bandar Baru Bangi Leow, Kim Teck Aminah Abdullah, Mushrifah Idris, Estimating the quantity and physicochemical characterization of food waste is necessary to optimize composting process. A survey was conducted to estimate the amount of food waste generated by commercial (n=10) and household (n=50) sectors in Bandar Baru Bangi. The presence of cooked rice residue, meat based residue, fish based residue, vegetable and fruit residue and whether the food waste was in wet condition were also examined. Physicochemical characteristics of the food waste was also analysed. About 11.41 MT of food waste was generated daily in Bandar Baru Bangi. From the total, household sector contributed 67.3% whereas commercial sector contributed another 32.7%. Compared to household sector, food waste in wet condition was found more frequently (p<0.05) in the commercial sector. Rice residue was the most frequent food waste component of household and the commercial sector. Physicochemical analysis showed that pH value, ash, organic matter, organic carbon, nitrogen and crude fat contents as well as C/N ratio were found significantly different (p<0.05) among food waste generated on different days. Food waste was acidic (pH 4.82-5.17), contained high moisture (65.9 – 69.5%) and crude fat content (13.1 – 20.2%) but low in nitrogen content (0.63 – 0.85%). Nevertheless, the C/N ratio was still within an appropriate range (20-25) for effective composting. Hence, if composting process is introduced, the food waste has the potential to be converted into compost. Universiti Kebangsaan Malaysia 2010-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7395/1/01_Md_Yeaminhossain.pdf Leow, Kim Teck and Aminah Abdullah, and Mushrifah Idris, (2010) Estimates and physicochemical properties of food waste in Bandar Baru Bangi. Sains Malaysiana, 39 (5). pp. 717-724. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol39num5_2010/contentsVol39num5_2010.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Estimating the quantity and physicochemical characterization of food waste is necessary to optimize composting process. A survey was conducted to estimate the amount of food waste generated by commercial (n=10) and household (n=50) sectors in Bandar Baru Bangi. The presence of cooked rice residue, meat based residue, fish based residue, vegetable and fruit residue and whether the food waste was in wet condition were also examined. Physicochemical characteristics of the food waste was also analysed. About 11.41 MT of food waste was generated daily in Bandar Baru Bangi. From the total, household sector contributed 67.3% whereas commercial sector contributed another 32.7%. Compared to household sector, food waste in wet condition was found more frequently (p<0.05) in the commercial sector. Rice residue was the most frequent food waste component of household and the commercial sector. Physicochemical analysis showed that pH value, ash, organic matter, organic carbon, nitrogen and crude fat contents as well as C/N ratio were found significantly different (p<0.05) among food waste generated on different days. Food waste was acidic (pH 4.82-5.17), contained high moisture (65.9 – 69.5%) and crude fat content (13.1 – 20.2%) but low in nitrogen content (0.63 – 0.85%). Nevertheless, the C/N ratio was still within an appropriate range (20-25) for effective composting. Hence, if composting process is introduced, the food waste has the potential to be converted into compost.
format	Article
author	Leow, Kim Teck Aminah Abdullah, Mushrifah Idris,
spellingShingle	Leow, Kim Teck Aminah Abdullah, Mushrifah Idris, Estimates and physicochemical properties of food waste in Bandar Baru Bangi
author_facet	Leow, Kim Teck Aminah Abdullah, Mushrifah Idris,
author_sort	Leow, Kim Teck
title	Estimates and physicochemical properties of food waste in Bandar Baru Bangi
title_short	Estimates and physicochemical properties of food waste in Bandar Baru Bangi
title_full	Estimates and physicochemical properties of food waste in Bandar Baru Bangi
title_fullStr	Estimates and physicochemical properties of food waste in Bandar Baru Bangi
title_full_unstemmed	Estimates and physicochemical properties of food waste in Bandar Baru Bangi
title_sort	estimates and physicochemical properties of food waste in bandar baru bangi
publisher	Universiti Kebangsaan Malaysia
publishDate	2010
url	http://journalarticle.ukm.my/7395/ http://journalarticle.ukm.my/7395/ http://journalarticle.ukm.my/7395/1/01_Md_Yeaminhossain.pdf
first_indexed	2023-09-18T19:49:35Z
last_indexed	2023-09-18T19:49:35Z
_version_	1777406129171595264

Estimates and physicochemical properties of food waste in Bandar Baru Bangi

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