Sains Malaysiana 39(5)(2010): 717–724

Anggaran dan Ciri Fizikokimia Sisa Buangan Makanan di Bandar Baru Bangi

(Estimates and Physicochemical Properties of Food Waste in Bandar Baru Bangi)

Leow Kim Teck & Aminah Abdullah

Program Sains Makanan, Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E., Malaysia

Mushrifah Idris

Program Sains Sekitaran, Pusat Pengajian Sains Sekitaran dan Sumber Alam

Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia

43600 Bangi, Selangor, Malaysia

Diserahkan: 13 Ogos 2009 / Diterima: 22 Februari 2010

ABSTRAK

Anggaran kuantiti dan pencirian fizikokimia sisa buangan makanan adalah pra-keperluan untuk mengoptimumkan proses pengkomposan. Satu tinjauan untuk menganggar jumlah sisa buangan makanan yang dijana oleh sektor komersial (n=10) dan isi rumah (n=50) di Bandar Baru Bangi telah dilakukan. Kehadiran komponen sisa nasi, sisa berasaskan daging, ikan, sayur-sayuran dan buah-buahan dan sisa buangan makanan basah yang lain juga diperiksa. Ciri fizikokimia sisa buangan makanan juga dianalisis. Jumlah sisa buangan makanan yang dijana di Bandar Baru Bangi dianggarkan sebanyak 11.41 MT sehari. Sektor isi rumah menyumbang 67.3% manakala sektor komersial menyumbang 32.7% daripada jumlah sisa buangan makanan yang dihasilkan. Kekerapan sisa buangan makanan berkeadaan basah adalah lebih tinggi (p<0.05) di sektor komersial berbanding sektor isi rumah. Sisa nasi merupakan komponen sisa buangan makanan yang paling kerap dijana oleh sektor isi rumah dan sektor komersial. Penilaian ciri fizikokimia menunjukkan nilai pH, kandungan abu, bahan organik, karbon organik, nitrogen dan lemak serta nisbah C/N adalah berbeza (p<0.05) antara sisa buangan makanan yang dijana pada hari yang berlainan. Sisa buangan makanan bersifat asid (pH 4.82-5.17) mempunyai kandungan air (65.9 – 69.5%) dan lemak yang tinggi (13.1 – 20.2%) tetapi kandungan nitrogen yang rendah (0.63 – 0.85%). Walau bagaimanapun, nisbah C/N masih berada dalam julat (20-25) yang sesuai untuk pengkomposan yang berkesan. Oleh yang demikian, dengan memperkenalkan proses pengkomposan, sisa buangan makanan berkenaan berpotensi digunakan sebagai kompos.

Kata kunci: Bandar Baru Bangi; pengkomposan; sisa buangan makanan

ABSTRACT

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.

Keywords: Bandar Baru Bangi; composting; food waste

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