Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement

Abstract

Derived from hypothesis of having more fat content in feed could inhibit microbial activity and will increase the energy for the ruminants, this research conducted to determine the contrasting quality of fresh and waste cooking oil. Analysis focused on organoleptic and iodometry to initiate a supplementation product. Material used were fresh and waste cooking oil from four chicken restaurant in Malang: A Restaurant (T1), B Restaurant (T2), C Restaurant (T3), and D Restaurant (T4). Data collected thrice a day regularly and apprised that different cooking oil brands used. Brand A used in A (T1) & B Restaurant (T2), brand B used in C Restaurant (T3), and brand C used in D Restaurant (T4). Analysis executed at Animal Nutrition and Feed Laboratory, Animal Science Faculty of Universitas Brawijaya with 15 panellists. Using randomized nested block design; four restaurants, two types of, and three replications (4x2x3); It can be perceived that the cooking oil waste on each restaurants has significant effects on the smell and texture. The panellists concurred that the best cooking oil waste as the potential for ruminants feed supplement, is the C Restaurant (T3) with the greenish yellow colour, thick texture, slightly slack odor, and tasted a bit bitter. However, all the restaurants’ fresh cooking oil, by iodine content analysis, higher than the standard of Indonesian National Standards. T4 hit the highest with 61.87 g Iod/100g compared to T1, T2, and T3 with 52.68, 48.44, and 53.90 g Iod/100g respectively. It can be concluded that the best cooking oil waste for the potential feed supplement is the C Restaurant (T3) with 53.90 ± 1.09 g Iod/100g iodine level.